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!
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
- 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.
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.
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.
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.
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.
Step 5. Add the beans, 3 cups vegetable broth, drained cashews (if using), and dissolved miso.
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
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.
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.
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.
🍽 Related Recipes
📖 Recipe
Easy Creamy Mushroom Soup (Vegan)
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Ingredients
- ¾ 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 ¾ teaspoon dried
- 6 leaves fresh sage or 1 ½ 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 ½ tablespoons mellow miso dissolved in 2 tablespoons water
- 1 lemon juice to taste
Optional for seasoning:
- Sherry vinegar or white or balsamic vinegar to taste
- Tamari or soy sauce
Instructions
- Soak the cashews (if using) in boiled water for at least 15 minutes.
- Preheat the oven to 400ºF.
- Bake: 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. (Wrap the garlic in aluminum foil for more even roasting.) 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.
- Remove about one-fourth of the mushrooms and slice them for topping the soup. Or pan fry additional mushrooms for the topping.
- Blend: Squeeze the garlic cloves from the skin and into the blender. Add the mushrooms, shallots, rosemary leaves (discard of stem), and juices from the baking dish to the canister of a high-speed blender. Add the beans, 3 cups vegetable broth, drained cashews (if using), and dissolved miso. 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 with additional lemon juice, sherry or white vinegar, balsamic vinegar, or tamari. Add salt and pepper to taste.
Notes
-
- 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 browned so it does not burn. Add the leaves to the blender ad discard of tough stems.
- For a creamier soup: Use 1 cup 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 Mushroom Soup in an airtight container for up to 5 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Camil says
I tried this and it's delicious! I forgot the last part about adding tamari, lemon juice and salt/pepper cuz honestly I didn't think it needed it. It already tasted great so I thought it was finished!
Nisha Melvani, RDN says
So glad you enjoyed this mushroom soup! Thank you for letting me know.
Diane Cornell says
This was the best cream of mushroom soup I have ever tasted. The roasted vegetables brought such flavor! Once the veggies were roasted it was so simple to finish. Thank you, this will be my go-to mushroom soup from now on.
Nisha Melvani, RDN says
So happy to read this. Such a lovely comment. I'm so glad you really enjoyed the soup. Thank you.
Mallika says
This soup is really delicious! Very rich flavor, and can easily pass as not vegan.
Nisha Melvani, RDN says
So glad to hear it was satisfying. Thank you:)
Yasmin says
I really want to try this! But I don’t have miso, and it’s not available around me. Anything I can use as a substitute?
Nisha Melvani, RDN says
Hi. You can use tamari, soy sauce, or even some nutritional yeast instead.
Marybeth says
Hi. Can I substitute silken or soft tofu for the cashews?
Nisha Melvani, RDN says
Yes!
Erica says
Oh my this is the best mushroom soup I’ve ever eaten in my life!
Thank you nisha 🙏🏻
Nisha Melvani, RDN says
Awww makes my day to read this. Thank you for taking the time to comment.
Pat Warnken says
Cashews are the same family as poison ivy. What is a good substitute for cashews?
Nisha Melvani, RDN says
Coconut milk could also work here.
Chloe says
Would it work to double the beans if I don’t have cashews?
Nisha Melvani, RDN says
Yes, it will be less creamy but it will work. I would increase the beans by 50% first and see how the texture suits you.
Cher says
Absolutely delicious!! Thank you!
Nisha Melvani, RDN says
I'm so glad you enjoyed it!
Sheila says
Can this be frozen and reheated later?
Nisha Melvani, RDN says
Yes. Freeze for up to 3 months.
Ariella says
Made this last night. Topped with some extra crispy mushrooms and a little bit of toasted panko mixed with vegan parm, thyme, and sage. Added a little swirl of olive oil on top and thoroughly enjoyed with a slice of toasted sourdough. Looking forward to leftovers today!
Nisha Melvani says
Sounds so good. Love all the additions! Thank you.
Kim says
Ariella, those additions sound simply delicious!!
Nisha Melvani, RDN says
They do!
Susan Lietz says
This is perfection!! Making it for the second time in a week... my non-veg friends begged for the recipe, too. So mushroomy! I used Better than Boullion mushroom base, fwiw. Thank you, Nisha!!!
Nisha Melvani says
That makes me so happy! Thank ypu for letting me know. Have a fabulous week.
L says
The soup was tasty, but I found it required a lot of steps and dirtied a lot of dishes (probably didn’t help I had to cook the beans in my instant pot) so I’m not sure I would make it again unless I can come up with ways to simplify the recipe… perhaps roasting the veggies in a Dutch oven and using an immersion blender. Would be interested to hear if anyone manages to make it without dirtying so many dishes. I do like that it incorporated cashews and beans for protein so would like to be able to make it easily again!
Nisha Melvani says
Hi. For one pot: Soak your cashews for at least 24 hours in the fridge. Cook your beans in the Dutch oven, or use canned beans. Drain the beans and use the same Dutch oven to roast the mushrooms and veggies. Add the remaining ingredients to the Dutch oven and use an immersion bender to blend. To use an immersion blender, you will likely need to chop everything a bit smaller. Hope this helps. Glad you enjoyed it otherwise.