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vegan mushroom soup in two bowls

Vegan Mushroom Soup ( Easy & Creamy )

  • Author: avocadocentric
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish, Side Dish
  • Method: Cook
  • Cuisine: American
  • Diet: Vegan

Description

This homemade vegan mushroom soup recipe is healthy, quick, creamy and so easy to make. It's is gluten free, dairy free, perfect for meal prep and weeknight dinners. 


Ingredients

Scale
  • 1 tablespoon avocado oil or olive oil
  • 1 yellow onion (chopped)
  • 5 cloves garlic (minced)
  • 24 ounces cremini mushroom (sliced)
  • 2 tablespoon tamari (sub for soy sauce if not gluten free)
  • 2 and 1/2 cups water or low sodium vegetable broth
  • 3/4 cup raw cashews (soaked) plus 1 and 1/2 cup water
  • 1 talespoon fresh thyme (chopped)
  • 1 tablespoon lemon juice
  • salt to taste

Instructions

  1. Start by soaking the raw cashews by adding them in a bowl and cover with hot boiling water for 15 to 20 minutes, rinse and drain. 
  2. While the cashews are soaking, place a large pot or dutch oven over medium heat, add the oil and when oil is hot, add the onions and cook until soft for 5 minutes. And then add the garlic and cook for a minute until fragrant. 
  3. Add the mushrooms and tamari into the pot, saute for 5 to 7 minutes until the mushrooms are very soft.  
  4. While the mushrooms are cooking, add the rinsed and drained soaked cashews into a high-speed blender with 1 and 1/2 cups of water. Blend until smooth and creamy. 
  5. Add the water/broth, cashew mix that you blended and thyme into the pot, turn the heat up to boil and then simmer for 20 to 25 minutes. 
  6. Optional: After it's cooked, reserve half of the soup then blend the rest by using an immersion blender or transfer it to a high-speed blender and blend. After it's blended, add it back to the pot.
  7. Finish it by squeezing the lemon juice, stir then serve immediately or store for later. 

Notes

If the soup is too thick, you can add more water or broth.

If it's too watery, cook it a little bit longer.  

Make it spicy by adding red pepper flakes or smoked paprika.

Always adjust to taste and add more salt if needed.


Nutrition

  • Serving Size: 6
  • Calories: 159
  • Sugar: 3.8g
  • Sodium: 733.5mg
  • Fat: 10.4g
  • Trans Fat: 0g
  • Carbohydrates: 13.6g
  • Fiber: 1.6g
  • Protein: 6.5g
  • Cholesterol: 0mg

Keywords: vegan cream of mushroom soup, vegetarian mushroom soup, dairy free cream of mushroom soup