Creamy Vegan Mushroom Soup

By Devorah Bowen | The Yummy Vegan

The Art of Soups & Stews is a monthly recipe column in which Best of Vegan contributor Devorah Bowen delves into her treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes. In today’s article, Devorah shares her creamy mushroom soup recipe.

Creamy Vegan Mushroom Soup

Indulge in a bowl of rich and creamy vegan mushroom soup, made with a blend of flavorful mushrooms, thyme, miso, vegan “beef” style broth, and a hint of cashew cream for added creaminess. This delicious and satisfying soup is 100% plant-based, making it a great choice for vegans and those looking to incorporate more plant-based meals into their diet. Serve as a starter or enjoy as a hearty main course with a slice of crusty bread. Trust us, you won’t even miss the cream in this vegan version!

Creamy Vegan Mushroom Soup

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What You’ll Need

  • Baby Bella Mushrooms
  • Fresh Shiitake Mushrooms
  • Onion
  • Garlic
  • Vegan Butter
  • Thyme
  • Miso Paste
  • Vegan Beef Broth
  • Raw Cashews
  • Water
  • Salt & Pepper to taste

How to Make this Creamy Vegan Mushroom Soup

Step one: make the cashew cream

Make the cashew cream by soaking the cashews in enough hot water to cover and allow them to sit for 30 minutes. Drain, rinse and add them to a blender. Add 1/2 cup water and a pinch of salt before blending until completely smooth and creamy. Add more water as needed until you have a rich creamy blend. Set aside. (can be made a day or two before)

Creamy Vegan Mushroom Soup - ingredients overview

Step two: heat the vegan butter and add the onions and thyme

Heat the butter in a large pot on medium heat. Once melted add in the onions and thyme then sauté for 3-5 minutes or until onions become translucent.

Creamy Vegan Mushroom Soup - adding the onions

Step three: prepare and cook the mushrooms

Roughly chop the mushrooms leaving some whole slices and add them to the pot. Cook until they begin to brown and break down about  5-8 minutes. Add in the garlic and cook for another 2 minutes or until the garlic is fragrant.

Creamy Vegan Mushroom Soup - adding the mushrooms

Creamy Vegan Mushroom Soup - mixing the ingredients

Step four: add the miso and vegan beef broth, then simmer

Add the miso paste and mix until dissolved. Add in the vegan beef broth, mix well and simmer 20 minutes.

Creamy Vegan Mushroom Soup - adding spices

Creamy Vegan Mushroom Soup - adding broth

Creamy Vegan Mushroom Soup

Step five: bring it all together, serve and enjoy!

Pour in the cashew cream and mix through. Simmer on low heat for an additional 8-10 minutes. The soup should thicken a bit before serving.

Creamy Vegan Mushroom Soup

Creamy Vegan Mushroom Soup

Creamy Vegan Mushroom Soup

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Creamy Vegan Mushroom Soup

Creamy Vegan Mushroom Soup

  • Author: Devorah Bowen | The Yummy Vegan
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz (227g) Baby Bella Mushrooms roughly chopped
  • 8 oz (227g) Fresh Shiitake Mushrooms roughly chopped
  • 1 medium (175g) Onion chopped
  • 4 cloves of Garlic minced
  • 2 Tbsp (30g) Vegan Butter
  • 2 tsp (10g) of Thyme
  • 1 1/2 Tbsp (23g) Miso Paste
  • 3 cups (710 ml) of Vegan Beef Broth
  • 1 cup (140g) of Raw Cashews
  • 1/2 cup (118 ml) of Water or more as needed
  • Salt & Pepper to taste

Instructions

1. Make the cashew cream by soaking the cashews in enough hot water to cover and allow them to sit for 30 minutes. Drain, rinse and add them to a blender. Add 1/2 cup water and a pinch of salt before blending until completely smooth and creamy. Add more water as needed until you have a rich creamy blend. Set aside. (can be made a day or two before)

2. Heat the butter in a large pot on medium heat. Once melted add in the onions and thyme then sauté for 3-5 minutes or until onions become translucent.

3. Roughly chop the mushrooms leaving some whole slices and add them to the pot. Cook until they begin to brown and break down about  5-8 minutes. Add in the garlic and cook for another 2 minutes or until the garlic is fragrant.

4. Add the miso paste and mix until dissolved. Add in the vegan beef broth, mix well and simmer 20 minutes.

5. Pour in the cashew cream and mix through. Simmer on low heat for an additional 8-10 minutes. The soup should thicken a bit before serving.


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Recipe, text, and photography by Devorah Bowen.

Devorah Bowen: About the Author

If you loved this Creamy Vegan Mushroom Soup recipe, you might also like…

Simply Pasta: Vegan Morel Mushroom Pasta

Vegan Oyster Mushroom Chick’n Skewers

 

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