This Creamy Vegan Mushroom Soup is a rich, elegant, and deeply savory dairy-free soup that is perfect for holiday dinners, cozy weekends, or anytime you want a comforting bowl with restaurant-worthy flavor.
It has the silky texture of a bisque without using cream, milk, or any dairy. A blend of mushrooms, garlic, fresh herbs, miso, soy sauce, and cashews creates a luxurious vegan cream of mushroom soup with layers of umami in every spoonful.
Although it tastes special enough for a dinner party, this vegan mushroom soup is simple to prepare and reheats beautifully. Make it ahead for Thanksgiving, Christmas, or meal prep, then warm it gently when you are ready to serve.
Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes
Why this recipe works
A velvety bisque texture
This vegan mushroom soup gets its creamy, luxurious texture from a few simple techniques. First, part of the soup is blended, which thickens the broth naturally while still leaving plenty of tender mushroom pieces for texture.
Second, raw cashews are blended into the soup. Once blended, cashews become smooth and rich, giving the soup a creamy mouthfeel without heavy cream. Finally, the recipe uses just enough broth to keep the soup thick and satisfying. If you prefer a thinner consistency, you can always add more vegetable broth at the end.
Deep savory flavor
Mushrooms already bring a naturally meaty depth, but this soup builds even more flavor with dried mushrooms, mushroom stock, soy sauce, and miso paste. Together, these ingredients create a bold umami base that makes the soup taste rich and satisfying.
The result is not a flat or watery mushroom soup. It is layered, aromatic, and full-bodied, with fresh herbs and garlic adding warmth and balance.
Gourmet but easy
This creamy vegan mushroom soup looks and tastes impressive, yet the method is straightforward. Sauté the aromatics, cook the mushrooms, deglaze with wine, simmer with broth and herbs, then blend a portion with cashews, miso, and soy sauce.
It is elegant enough to serve as a holiday starter, but hearty enough to enjoy as a main dish with toasted bread and a simple salad.
Ingredient notes
Fresh mushrooms. A mix of mushroom varieties gives this soup better texture and flavor. Cremini or brown button mushrooms work well as a base, while shiitake, oyster, or maitake mushrooms add a deeper, more interesting taste.
Dried mushrooms and mushroom stock. Dried mushrooms are optional, but they add a concentrated savory flavor. Soaking them creates a simple mushroom stock that can be added to the soup along with vegetable broth.
Substitute: If you do not have dried mushrooms, skip them and use 4 cups of vegetable broth instead of 3 cups. The soup will still be delicious.
Soy sauce and miso. These fermented ingredients boost the umami flavor and make the soup taste more complex. Use tamari instead of soy sauce if you need the recipe to be gluten-free.
Vegetable broth. Use the best vegetable broth available to you, as it forms the base of the soup. A flavorful broth will make the finished dish taste richer.
Cashews. Raw cashews create the creamy, dairy-free texture. If your blender is not very powerful, soak or boil the cashews briefly before blending.
Fresh herbs. Rosemary, thyme, and bay leaves add a woodsy aroma that pairs beautifully with mushrooms. Sage can be used in place of thyme or rosemary if needed.
Step-by-step instructions
If you are making mushroom stock, place the dried mushrooms in a bowl and cover them with room temperature water. Weigh them down so they stay submerged, then soak for 30 minutes. Strain the soaking liquid through a fine mesh sieve and reserve the stock. Rinse the rehydrated mushrooms well to remove any grit, then slice them.
Slice firm mushrooms such as cremini or shiitake. For oyster or maitake mushrooms, tear them into bite-size pieces with your hands and discard any tough ends.
Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add the onion with a pinch of salt and cook until it begins to soften. Stir in the garlic and cook for another minute or two.
Add the vegan butter. Once melted, add the fresh mushrooms and the rehydrated dried mushrooms, if using. Cook until the mushrooms soften and begin to release their moisture. Season with salt and pepper.
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer until the alcohol aroma has cooked off.
Add the vegetable broth and mushroom stock, if using. Avoid pouring in the last spoonful of mushroom stock, as it may contain sediment. Add the rosemary, thyme, and bay leaves, then cover and simmer for 15 minutes.
Scoop out one-third to one-half of the soup, making sure not to include the herb bundle. Transfer it to a blender with the cashews, miso, and soy sauce. Blend until completely smooth and creamy.
Pour the blended soup back into the pot and stir to combine. Simmer for 5 to 10 minutes, until the soup thickens slightly and the flavors come together. Taste and adjust with salt, pepper, and a small amount of Dijon mustard if you want a subtle lift of acidity.
Tips for making this recipe
Use a variety of mushrooms
A mix of mushrooms makes this vegan mushroom soup more flavorful and interesting. Shiitake mushrooms add meaty depth, oyster mushrooms are delicate, and maitake mushrooms bring a savory richness. Even if you only use two types, the soup will have more character than it would with one variety alone.
Soak the cashews if needed
If you do not have a high-powered blender, soften the cashews first. Cover them with water in a small saucepan and boil for 10 minutes, then drain before blending. This helps them become smooth and prevents small cashew pieces from remaining in the soup.
Remove grit from dried mushrooms
Dried mushrooms can contain sediment, so take a little care when preparing them.
1) Strain the mushroom soaking liquid through a fine mesh sieve.
2) Rinse the rehydrated mushrooms in fresh water and agitate them with your hands. Repeat until the water is clear.
3) When adding mushroom stock to the pot, leave behind the final tablespoon, which often contains sediment.
Adjust the texture to your taste
This soup is intentionally creamy and will thicken as it rests. For a thinner soup, stir in extra vegetable broth. When reheating leftovers, add a splash of broth or water if needed.
Frequently Asked Questions
No. You can omit them and still make a flavorful soup. Use 4 cups of vegetable broth instead of 3 cups. If you want extra mushroom flavor, use 20 ounces of fresh mushrooms instead of 16 ounces, but this is optional.
It can be. Use tamari or gluten-free soy sauce instead of standard soy sauce.
Replace the wine with 1/4 cup vegetable broth plus 1 tablespoon sherry vinegar or white wine vinegar. You can also skip the deglazing step and finish the soup with a small squeeze of lemon juice or a little vinegar for brightness.
If coconut is suitable for you, use 1/2 to 1 cup of lite coconut milk. A mixture of cannellini beans and unsweetened plant-based milk can also work, though the soup will be less creamy and slightly more bean-forward. A boiled Russet potato is another possible option.
Yes. After the soup simmers, transfer about half of it to a bowl. Use an immersion blender to blend the soup remaining in the pot, then stir the reserved unblended soup back in.
Serve it with toasted bread, a simple green salad, or cooked white beans dressed with olive oil, lemon juice, salt, and pepper. It works well as a main dish or as a holiday starter.
Store cooled leftovers in an airtight container in the refrigerator for 5 to 6 days. You can freeze the soup, though the texture may change slightly after thawing.
If you enjoy this creamy vegan mushroom soup, save the recipe and make it again for holidays, dinner parties, or cozy weeknight meals.
Creamy Vegan Mushroom Soup
Ingredients
- 1 oz (28g) dried porcini mushrooms or other dried mushrooms (optional)
- 16 ounces fresh mushrooms, ideally a variety such as cremini, shiitake, oyster, or maitake
- 1 tablespoon extra virgin olive oil
- 1 large sweet onion, finely chopped
- 8 garlic cloves, finely chopped
- 2 tablespoons vegan butter, or more olive oil
- Kosher salt and freshly cracked black pepper
- ½ cup (120 mL) dry white wine
- Bouquet garni: 1 large sprig rosemary, 2 sprigs thyme, and 2 bay leaves
- 3 cups (720 mL) good-quality vegetable broth, or 4 cups if not using mushroom stock
- ½ cup (70g) raw cashews
- 1 tablespoon white miso paste, or red miso for a stronger flavor
- 1 tablespoon soy sauce or tamari
- ¼ teaspoon Dijon mustard (optional)
- 1 small handful fresh chives and/or parsley, chopped
Instructions
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Optional mushroom stock: Place the dried mushrooms in a bowl and cover with 1 ½ cups room temperature water. Keep them submerged and soak for 30 minutes, or until softened.
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Remove the mushrooms and strain the liquid through a fine mesh sieve. Reserve the stock. Rinse the rehydrated mushrooms in fresh water several times to remove grit, then slice and set aside.
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Slice cremini or shiitake mushrooms, removing tough shiitake stems. Tear oyster or maitake mushrooms into strips and discard tough ends.
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Heat the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the onion and a pinch of salt. Sauté for 4 to 5 minutes, until softened. Add the garlic and cook for 1 to 2 minutes.
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Add the vegan butter. Once melted, stir in the fresh mushrooms and the rehydrated mushrooms, if using. Cook for about 5 minutes, until softened. Season with salt and pepper.
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Pour in the white wine and scrape up any browned bits from the pot. Simmer for 3 to 4 minutes, until the alcohol smell has cooked off.
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Add the mushroom stock, if using, leaving behind the last tablespoon to avoid sediment. Add the vegetable broth and bouquet garni. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
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Transfer one-third to one-half of the soup to a blender, avoiding the bouquet garni. Add the cashews, miso, and soy sauce. Blend until completely smooth.
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Stir the blended soup back into the pot. Simmer for 5 to 10 minutes, until slightly thickened. Taste and adjust with salt, pepper, and Dijon mustard if desired. Remove the bouquet garni.
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Ladle into bowls and garnish with chopped parsley or chives. Add a small drizzle of olive oil if you want extra richness.
Notes
Shiitake mushrooms are especially useful for adding a meaty depth of flavor.
Dry white wines such as Pinot Gris, Sauvignon Blanc, Pinot Grigio, or Pinot Blanc work well. Avoid oaky wines.
For an alcohol-free version, replace the wine with 1/4 cup vegetable broth plus 1 tablespoon sherry vinegar or white wine vinegar, or skip the step and brighten the finished soup with lemon juice or vinegar.
Thyme or rosemary can be replaced with sage.
If your blender is not high-powered, soak or boil the cashews before blending. If you are allergic to cashews, use lite coconut milk or another suitable substitute.
Nutrition
| Carbohydrates: 27g
| Protein: 9g
| Fat: 16g
| Fiber: 4g
Nutrition information is automatically calculated and should be used as an approximation.
Love this creamy vegan mushroom soup? Make it for your next cozy dinner or holiday meal.Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello