This Creamy Vegan Mushroom Soup is an ideal holiday starter: velvety and rich like a bisque, with a deep savory flavor that appeals to vegans and omnivores alike.
Loaded with mushrooms, fresh herbs, garlic, and cashews, this soup delivers nutrients and comfort without any dairy. It’s elegant enough for a dinner party yet simple to prepare and reheats beautifully, making it great for meal prep.
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
Three techniques create a luxurious, silky consistency that tastes as indulgent as a cream-based soup. First, a portion of the soup is blended to add creaminess while keeping some whole mushrooms for texture. Second, raw cashews are blended into the pureed portion to give richness and body. Third, the recipe uses just enough vegetable broth so the soup remains thick and silky; you can always thin it later if you prefer.
Serious savory flavor
This isn’t an ordinary mushroom soup — it’s an umami powerhouse. Fresh mushrooms, optional mushroom stock from dried mushrooms, soy sauce, and miso work together to create layered, deeply savory notes. Each spoonful has satisfying depth and mouth-coating richness.
Gourmet yet simple
The flavors and textures make this soup feel special enough for holiday dinners while remaining straightforward to prepare. It reheats well, so you can make it ahead and enjoy it over several days.
Ingredient notes
Fresh mushrooms: Using a mix of varieties adds contrast in texture and flavor. Try cremini, shiitake, oyster, or maitake for the best results.
Dried mushrooms and mushroom stock (optional): Dried mushrooms boost umami. Soak them and use the soaking liquid as concentrated mushroom stock; add the rehydrated mushrooms to the pot as well. If you skip dried mushrooms, simply increase the vegetable broth and consider adding a small pinch of porcini powder for extra depth.
Soy sauce & miso: Fermented soy products heighten savory notes and round out the flavor profile. Use tamari if you need a gluten-free option.
Vegetable broth: Choose a good-quality broth, as it forms the base of the soup. If not using mushroom stock, increase the broth as noted in the recipe card.
Cashews: Raw cashews blended into the soup give it a creamy, bisque-like texture. If you’re allergic to nuts, see the FAQ for alternatives.
Fresh herbs: Thyme and rosemary add woodsy notes. Sage can be used as a substitute, and dried herbs can be used in a pinch (reduce the amount compared to fresh).
Step-by-step instructions
If making mushroom stock, cover dried mushrooms with room-temperature water and soak for 30 minutes. Strain the liquid through a fine sieve, reserving the clear stock. Rinse and slice the rehydrated mushrooms.
Prepare fresh mushrooms by slicing firm varieties and tearing delicate ones by hand into bite-sized pieces.
Heat olive oil in a Dutch oven or large pot over medium-high heat. Sauté chopped onions with a pinch of salt until they begin to soften, then add garlic and cook 1–2 minutes. Add vegan butter, then the fresh and rehydrated mushrooms. Cook about 5 minutes until the mushrooms soften and release their juices.
Deglaze with white wine and simmer until the alcohol aroma dissipates. Add vegetable broth and mushroom stock if using (reserve the last tablespoon of the stock to avoid sediment). Add a bouquet garni of rosemary, thyme, and bay leaves, then cover and simmer for 15 minutes.
Scoop out one-third to one-half of the soup (including some mushrooms but not the bouquet garni) and transfer it to a blender. Add cashews, miso, and soy sauce and blend until very smooth. Return the blended mixture to the pot, stir, and simmer 5–10 minutes to develop flavor and slightly thicken. Adjust seasoning with salt, pepper, and a touch of Dijon mustard if desired. Remove the bouquet garni before serving.
Tips for making this recipe
Use a variety of mushrooms
Combining different mushroom types adds texture and nuanced flavor: shiitake for meaty depth, oyster for delicacy, and maitake for a subtle savory note. When chanterelles are available, they add buttery richness.
Soak cashews if needed
If your blender isn’t high-powered, briefly soak cashews in boiling water while you prep. This helps them blend perfectly smooth without grainy bits.
Remove grit from dried mushrooms
To avoid any sandy grit: strain the mushroom soaking liquid through a fine mesh sieve, rinse rehydrated mushrooms a few times in fresh water, and leave out the final tablespoon of soaking liquid, which often contains sediment.
Adjust texture to taste
The soup thickens as it cools. Add extra broth to thin it when serving or reheating. A splash of vegetable broth or water when reheating will loosen the consistency.
Frequently Asked Questions
No. Omit them and use 4 cups (960 mL) vegetable broth instead of 3 cups (720 mL). To make up for lost depth, add about 1/2 teaspoon porcini powder or another umami seasoning when you add the broth. Optionally increase fresh mushrooms to 20 ounces (570 g) for more mushroom presence.
Yes, if you use tamari or another gluten-free soy alternative instead of regular soy sauce.
Replace the wine with 1/4 cup (60 mL) vegetable broth plus 1 tablespoon sherry or white wine vinegar, or skip deglazing. A squeeze of lemon at the end brightens the soup if you omit the wine.
Try 1 cup (240 mL) lite coconut milk or 1 cup cooked cannellini beans blended with 1/2 cup plant milk; these options change the flavor and texture slightly. A boiled russet potato can also help thicken the soup if needed.
Use an immersion blender directly in the pot. Reserve one-third to one-half of the soup before blending if you prefer more texture, or blend most of it for a very smooth finish.
Enjoy it as a main with toasted bread or as a starter for holiday meals. A simple green salad pairs well, and white beans dressed with lemon and olive oil add protein if desired.
Refrigerate cooled leftovers for 5–6 days. You can freeze the soup; thawed texture may be slightly different. Freeze in single-serve portions for quick reheating.
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Creamy Vegan Mushroom Soup
Ingredients
- 1 oz (28 g) dried porcini or other dried mushrooms (optional)
- 16 ounces fresh mushrooms (a variety such as cremini, shiitake, oyster, and/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 (optional)
- Bouquet garni: 1 large sprig rosemary, 2 sprigs thyme, 2 bay leaves
- 3 cups (720 mL) good-quality vegetable broth (4 cups if not using mushroom stock)
- ½ cup (70 g) raw cashews
- 1 tablespoon white miso paste (or red miso for a deeper flavor)
- 1 tablespoon soy sauce or tamari (use tamari for gluten-free)
- ¼ teaspoon Dijon mustard (optional)
- Small handful fresh chives and/or parsley, chopped for garnish
Instructions
- Optional – make mushroom stock: Soak dried mushrooms in 1½ cups (360 mL) room-temperature water for 30 minutes. Strain through a fine mesh sieve and reserve the stock. Rinse rehydrated mushrooms to remove sediment and slice.
- Prepare fresh mushrooms by slicing firm varieties and tearing delicate ones into pieces.
- Heat oil in a Dutch oven over medium-high. Sauté onions with a pinch of salt until soft, add garlic and cook 1–2 minutes. Stir in vegan butter, then add mushrooms. Cook about 5 minutes until softened. Season with salt and pepper.
- Pour in white wine to deglaze and simmer until the alcohol smell is gone, about 3–4 minutes.
- Add mushroom stock (if using) and vegetable broth (use 4 cups if not using stock). Add bouquet garni, bring to a boil, then reduce heat, cover, and simmer 15 minutes.
- Scoop out ⅓ to ½ of the soup (avoiding the bouquet garni) and transfer to a blender. Add cashews, miso, and soy sauce, and blend until smooth. Return the blended soup to the pot.
- Simmer 5–10 minutes to develop flavor and thicken slightly. Adjust seasoning and stir in Dijon mustard if using. Remove bouquet garni.
- Ladle into bowls, drizzle a little olive oil if desired, and garnish with chopped parsley or chives.
Notes
* Dried mushrooms and mushroom stock are optional. If skipping them, use 4 cups (960 mL) vegetable broth and consider adding 1/2 teaspoon porcini powder for extra umami.
** Shiitake adds a meaty depth; combine mushrooms for best texture and flavor.
*** If you avoid alcohol, replace wine with 1/4 cup (60 mL) vegetable broth plus 1 tablespoon sherry or white wine vinegar, or skip it and brighten the soup with a splash of lemon at the end.
***** If your blender is not high-powered, briefly soak cashews in boiling water while you prep. For cashew allergies, use 1 cup lite coconut milk or blend 1 cup cooked white beans with 1/2 cup plant milk as a less creamy alternative.
Nutrition
Carbohydrates: 27 g |
Protein: 9 g |
Fat: 16 g |
Sodium: 1074 mg |
Fiber: 4 g
Nutrition information is an approximation.
Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello