Easy Creamy Mushroom Soup (Vegan)

Name: Easy Creamy Mushroom Soup (Vegan)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3/4 cup raw cashews ( or full-fat coconut milk ); 2 pounds mushrooms ((cremini, shiitake, oyster, or assortment) wiped clean, ends trimmed, and tough stems removed); 3 large shallots (or 1 medium yellow onion, cut into wedges); 1 small head garlic (¼-inch trimmed off top to expose the cloves); 1 large sprig fresh rosemary (or 3/4 teaspoon dried); 6 leaves fresh sage (or 1 1/2 teaspoons fresh thyme leaves (about 2 sprigs)); Generous drizzle of olive oil; Salt and freshly ground black pepper (to taste); 3 cups vegetable broth (or mushroom broth, plus more as needed); 1 (15-ounce) can butter beans (or cannellini, navy, or Great Northern beans (or 1 ½ cups cooked), drained and rinsed); 1 1/2 tablespoons mellow miso (dissolved in 2 tablespoons water); 1 lemon (juice to taste ); Sherry vinegar (or white or balsamic vinegar to taste); Tamari (or soy sauce)

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This Easy Creamy Mushroom Soup is vegan, protein-rich, packed with flavor, and made in the oven! It's a hand-off recipe with minimal chopping and cleanup. Just add the ingredients to a baking dish, roast, and blend. It's that simple! This soup is so velvety and delicious, you would never guess it's healthy and gluten-free!

Creamy dairy-free cream of mushroom soup in a blue bowl topped with seared oyster mushrooms, chili oil, and parsley.

This is not your ordinary vegan mushroom soup! Mushrooms may taste meaty, but they are not a significant source of protein, which is why I added beans to this blended mushroom soup recipe. Beans also add creaminess, fiber, and iron, transforming this dairy-free soup into a healthful and satisfying plant-based dinner the whole family will enjoy.

This hands-off Easy Creamy Mushroom Soup recipe is perfect for the holidays - Thanksgiving and Christmas. It requires no babysitting so you can give your full attention to preparing your entrées. Plus, you can make this soup ahead of time. It's good for up to 5 days and is quick and easy to reheat for serving.

This healthy mushroom soup does not skimp on flavor. Miso and mushrooms are loaded with umami, packing in lots of flavors. Plus, miso is a fermented food, so it's great for gut health.

This Easy Vegan Creamy Mushroom Soup recipe was inspired by my 8-ingredient protein-rich vegan Butternut Squash Soup, as well as this creamy, dairy-free Easy Vegan Tomato Basil Soup on this site.

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👩🏼‍🌾 Ingredients
🍄 Substitutions
📖 How to Make Easy Vegan Mushroom Soup
💡 Expert Tips
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🙋🏽‍♀️ Recipe FAQs
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👩🏼‍🌾 Ingredients

Garlic, mushrooms, lemon juice, shallot, cashews, vegetable broth, fresh rosemary, fresh sage, butter beans, mellow miso, and lemon juice.

A blend of mushrooms adds varying textures and flavors to this creamy mushroom soup. Add a mix of shiitake mushrooms and oyster mushrooms or maitake mushrooms, in addition to brown button mushrooms (cremini, baby bella). You can find a large selection of mushroom varieties at Asian grocery stores, farmers markets, and well-stocked grocery stores like Whole Foods or Sprouts.
Use a good quality vegetable broth for the best flavor. An excellent store-bought option is the Imagine or Pacific brands. If you have Better than Bouillon at home, you can use that as well. Opt for lower sodium broth for a healthier mushroom soup.
Raw cashews bring a velvety texture to this vegan Easy Creamy Mushroom Soup and make it feel more substantial. You do not need to soak the cashews if you own a high-speed blender. Otherwise, soak them briefly while you prep everything else. Either add them to a saucepan, cover with water, and boil for 10 minutes. Or place them in a coffee mug covered with boiling water for 20 minutes.
Butter beans, cannellini, navy, or Great Northern beans transform this vegan mushroom soup into a complete meal. Plus, they make vegan soup creamy without the need for unhealthy heavy creams! They also pack in protein, fiber, and iron, making this a healthy weeknight dinner.
Fresh sage and rosemary add a citrusy and woodsy depth of flavor. Use fresh thyme instead of sage as desired.

See the printable recipe card below for quantities.

🍄 Substitutions

Mushrooms - use a variety of mushrooms (shiitake mushrooms, oyster mushrooms, maitake mushrooms, or brown button mushrooms), or use only cremini (baby bella) instead as needed
Fresh herbs - Fresh rosemary, thyme, or sage give the best flavor, but dried herbs will also work. Use one-third the amount of dried herb for the fresh herb called for in the recipe, or 1 teaspoon dried for every 1 tablespoon fresh.
Sage - use 1 ½ teaspoons fresh thyme leaves (about 2 sprigs) instead
Beans - use butter beans or white beans (navy, cannellini, or Great Northern). Butter beans add the creamiest texture, but Great Northern is the highest in protein.
Cashews - use soaked sunflower seeds, tahini, creamy unsweetened non-dairy milk, or coconut cream or milk instead as needed
Shallots - use one large yellow onion instead and cut into wedges for baking

If you enjoy mushrooms, you must try my Miso Noodle Soup with mushrooms! For more healthy and easy soup recipes, visit my Vegan Soups & Stews recipes page on this site.

📖 How to Make Easy Vegan Mushroom Soup

This is an overview. The full recipe is at the bottom of the post.

Preheat the oven to 400ºF.

Mushrooms, cut shallot, miso, garlic, fresh rosemary, fresh sage, and soaked cashews on a wooden cutting board.

Step 1. Prep the ingredients: Trim the mushrooms, slice the shallots into wedges, remove the sage leaves, soak the cashews, and dissolve the miso in water.

Mushrooms, rosemary, sage, shallot wedges, and a head of garlic tossed in olive oil, salt and pepper in a white baking dish.

Step 2. Transfer the mushrooms, shallots, garlic, rosemary, and sage to a large baking dish or two, as needed. Add a generous drizzle of olive oil, salt, and pepper. Rub the ingredients with the oil to evenly coat. Make sure to add oil to the garlic cloves.

Roasted mushrooms, rosemary, sage, shallot wedges, and a head of garlic tossed in olive oil, salt and pepper in a white baking dish.

Step 3. Roast for about 30 minutes, or until the mushrooms are golden and the garlic is softened, tossing the ingredients every 10 minutes. Remove the rosemary sprig when golden brown.

Roasted mushrooms, shallots, sage leaves, and rosemary in the canister of a blender.

Step 4. Remove about one-fourth of the mushrooms and slice them for topping the soup. Or sauté additional mushrooms for the topping.

Squeeze the garlic cloves into the blender. Add the mushrooms, shallots, rosemary leaves (discard of stem), and juices from the baking dish.

Vegetable broth and butter beans in the canister of a blender.

Step 5. Add the beans, 3 cups vegetable broth, drained cashews (if using), and dissolved miso.

Blended creamy vegan mushroom soup in the canister of a blender.

Step 6. Blend on high until smooth, adding more broth as needed for a smooth consistency. Add fresh lemon juice to taste.

For serving: Heat in a large saucepan over medium heat until warmed through. Season mushroom soup with additional lemon juice, balsamic vinegar, or sherry vinegar. Add salt and pepper to taste.

💡 Expert Tips

For roasting: Spread the ingredients onto a baking tray, leaving enough room between the mushrooms for even browning. (You may need two baking sheets.) Make sure all the ingredients are evenly coated with olive oil, salt, and pepper, and toss them every 10 minutes. Brush or pour a drizzle of oil directly into the cracks of the head of garlic, and wrap the bulb with aluminum foil for best results. Remove the rosemary sprig once lightly browned. Add the leaves to the blender and discard of tough stems.
For a creamier soup: Use 1 cup of raw cashews instead of ¾ cups.
To make cream of mushroom soup that can be used as a base in other recipes, use more cashews and less broth, or add cornstarch or arrowroot dissolved in cold water when reheating until the desired thickness.
Storage: Refrigerate cooled leftover Easy Creamy Vegan Mushroom Soup in an airtight container for up to 5 days.

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🙋🏽‍♀️ Recipe FAQs

What is the best plant-based milk for creamy soups?

Full-fat coconut milk is a popular choice for creamy soups, especially those with an Asian or tropical profile. It will add a slight coconut flavor. Cashew milk works well as it is naturally velvety and has a neutral flavor. Oat and soy milk better mimic the creamy consistency of dairy milk, and soy has the added benefit of additional protein. Use unsweetened options for savory dishes.

How can I thicken the soup without cream?

Create a slurry using cornstarch or arrowroot dissolved in a small amount of cold water. Slowly stir this into the soup and bring it to a simmer. As it heats, the soup will thicken.

Can you freeze mushroom soup?

This soup can be frozen in a freezer-safe container for up to 3 months. Freeze in single-serve cubed containers for ease and quick thawing. Reheat in the microwave or on the stovetop. The texture will be slightly different, but it will still be enjoyable.