I’ve officially said goodbye to summer and hello to soup season. And boy is this creamy Vegan Mushroom Soup one for the books! This vegan soup is for the mushroom lover in your life. I love stocking the freezer with delicious soups in the colder months. This dairy-free soup is garlicky, full of fresh thyme, and perfectly salty. Each bowl of fresh mushroom soup is creamy, smooth, and flavour-packed. This is a great recipe that will warm you right up and you can store any leftover soup in an airtight container in the freezer. A meal planner’s dream.
Why You’ll Love This Vegan Mushroom Soup
- THE FLAVOURS. OH MY WORD. The thyme, miso paste, balsamic and garlic bring out so many yummy fall flavours in this creamy soup. I can’t get over the flavours.
- Vegan soups are a staple in the colder months, they are a great option for meal planning because you can freeze them. This dairy free mushroom soup is a perfect make-ahead recipe because you can freeze it. Who doesn’t love it when dinner is already ready when you get home from work?! Let it thaw and reheat before enjoying!
- As it is with most dairy free soups, most of the cooking process for this vegan mushroom soup is waiting while it simmers. So besides the chopping, soups are pretty low maintenance to make- which I’m always all for. So grab a glass of wine and let’s get this mushroom soup simmering!
- 40 minutes to make this velvety smooth soup! This recipe uses simple ingredients and would be the perfect light lunch for this winter season.
What You Need To Make This Dairy Free Soup
- raw cashews (for the homemade cashew cream)
- yellow onion
- fresh garlic
- cremini mushrooms (use pre-sliced mushrooms to save on time)
- potato
- white wine (optional)
- miso paste
- balsamic vinegar
- fresh thyme
- vegetable stock
- salt and black pepper
- fresh parsley
- olive oil/ oil for cooking
- high-speed blender or immersion blender
How To Make Creamy Mushroom Soup
Here is the easy way to make this mushroom soup. This is comfort food at it’s finest with the best depth of flavor due to the mushroom flavor.
- Start by soaking the cashews for the cashew milk. The cashew cream in this dairy-free soup is 100% worth the hype. It adds the most subtle creaminess to the mushroom soup that is totally needed. Once they are soaking set them aside.
- Chop and sauté the onions, garlic, brown mushrooms and potato over medium heat. Next, add a little wine, the miso paste, balsamic vinegar and fresh thyme. The aroma that will erupt will be AMAZING.
- Add the veggie broth, salt and black pepper and bring the soup to a boil. Let the mushroom soup simmer on low heat, covered for 15- 20 minutes.
- While the mushroom soup is simmering, bring your focus back to the cashew cream. Drain the water that the cashews were in. Add the cashews to a high-speed blender- this is important. I find it is easier to blend the cashew cream with a cup attachment for my Vitamix so if you have something similar (magic bullet style), I suggest using that. Add 1/3 cup of water + 3 tbsp at first. If you are still having trouble blending the cashews add a bit of water more (1-2 more tablespoons). You want the cashew cream to be of “cream” consistency- smooth but not overly thick.
- Once the creamy mushroom soup has been simmering, remove it from the stove and blend it until smooth. Add it back into the pot and then add the cashew cream in (all of it). Top the dairy-free mushroom soup with some sautéed mushrooms and parsley to spruce it up!
- Store leftovers in an air-tight container.
FAQ
How Do You Add Richness To Vegan Soups
Cashew cream is a great added richness to this vegan soup. It thickens to soup and adds a creamy consistency to the soup. Ingredients like vegan butter and full-fat coconut milk and coconut cream would also add richness to many recipes.
What Is a Good Thickener For Mushroom Soup
A good thickener is cashew cream made from cashews and water. As well as any starch. In this recipe, a potato is used which would help the thickening process.
For more Dairy-Free Soup Recipes, Try These:
Vegan Mushroom Soup
This vegan mushroom soup is creamy, simple to make and packed full of delicious fall flavours.
Servings 4 people
Ingredients
- 1-2 tsp oil for cooking
- 600 g cremini mushrooms stems removed and the caps sliced
- 1 medium white potato ( cubed and measures ~ 1 cup)
- 1 red onion
- 2 garlic cloves
- 1/4 cup white wine (optional)
- 1 tbsp miso paste
- 1 tbsp balsamic vinegar
- 1 heaping tbsp fresh thyme leaves
- 4 cups vegetable broth
- salt and pepper to taste
Cashew Cream
- 1/2 cup raw cashews (soaked for at least 30 minutes)
- 1/3 cup + 3-4 tbsp water
Additional Ingredients
- parsley (optional)
- sautéd mushrooms (optional)
Instructions
- Prepare the cashews first for the cashew cream by covering 1/2 cup of cashews in boiling water. Set aside and let soak for 30 minutes.
- Heat a large pot over the stove on medium heat. Add the oil.
- Finely chop the onion and garlic. Add to the pot to sauté.
- Wash and remove the stems of the mushrooms. Slice the mushrooms and add to the pot with the onion and garlic.
- Wash and cut the potato into small cubes (leave the skin on). Add to the pot and sauté until golden. Next, add the white wine (if using) and let it all cook together for a few minutes.
- Add the miso paste, balsamic vinegar, thyme and salt and pepper. Then add the vegetable broth. Bring to a boil and then let the soup simmer, covered for 15-20 minutes.
- While the soup is simmering, prepare the cashew cream. Remove the water covering the cashews and add the cashews to a high-speed blender. Add 1/3 cup + 3 tbsp of water. Blend until thick and smooth. I find it is easier to blend the cashew cream with a cup attachment for my Vitamix so if you have something similar (magic bullet style), I suggest using that. Add an additional 2 tbsp of water to help with the blending process.
- Once the soup is done cooking, add the soup to a blender and blend until smooth. Add the soup back to the pot and add in all the cashew cream!
- Top the soup with sautéd mushrooms and parsley to pretty it up! Store the soup in a sealed container in the fridge or freeze it!
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