Easy Creamy Mushroom Soup (Vegan)

4.92 from 12 votes

This Vegan Creamy Mushroom Soup is protein-rich, flavorful, and made in the oven! It's a hand-off recipe with minimal chopping or clean up.

Prep Time10

Cook Time35

Total Time45

Course: Main

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 321kcal

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

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.

- 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.