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  • Writer's pictureDebbie Marsh

Creamy Mushroom Soup

Vegan Creamy Mushroom Soup Recipe

vegan creamy mushroom soup

Hey there, fellow food enthusiasts! This week we are focusing on mushrooms, in honor of National Mushroom month. Today, I'm sharing my go-to recipe for a heartwarming Vegan Creamy Mushroom Soup. It's a comforting bowl of goodness that's not only delicious but also packed with healthy plant-based ingredients. Whether you're a vegan, vegetarian, or just looking for a meatless meal, this soup is sure to satisfy your taste buds.

Healthy Benefits of the Ingredients:
  1. Mushrooms: Rich in vitamins, minerals, and antioxidants, mushrooms provide essential nutrients like vitamin D (when exposed to sunlight), selenium, and B vitamins. They are also known for their immune-boosting properties.

  2. Onion and Garlic: These aromatic vegetables are low in calories and packed with flavor. They contain compounds that may help reduce inflammation and support heart health.

  3. Olive Oil: A source of healthy monounsaturated fats, olive oil is linked to numerous health benefits, including improved heart health and reduced inflammation.

  4. Almond Milk: Low in calories and a good source of vitamins and minerals, almond milk is often fortified with calcium and vitamin D. It's a dairy-free alternative that provides creaminess to the soup.

  5. Cashews: Cashews are a creamy and protein-rich addition. They are high in healthy fats, magnesium, and iron.

  6. Nutritional Yeast: Adds a cheesy flavor to the soup and is a great source of B vitamins, including B12 for vegans.

  7. Thyme: Besides its aromatic qualities, thyme is a good source of vitamin C, vitamin A, and antioxidants.

  8. Vegetable Broth: Low in calories and fat, vegetable broth adds flavor and depth to the soup without the need for meat-based broths.

This vegan creamy mushroom soup is not only delicious but also packed with nutrients and health benefits. It's a wholesome and satisfying addition to a plant-based diet.

Vegan Creamy Mushroom Soup Recipe:


  • 1 lb (450g) mushrooms, sliced

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 2 tablespoons olive oil

  • 4 cups vegetable broth

  • 1 cup unsweetened almond milk (or any plant-based milk)

  • 1/2 cup raw cashews (or suitable replacement)

  • 1 tablespoon nutritional yeast

  • 1 teaspoon dried thyme

  • Salt and pepper to taste

  • Fresh parsley or chives for garnish (optional)


  1. Start by heating the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent, about 5 minutes.

  2. Add the sliced mushrooms to the pot and cook for another 5-7 minutes, or until they start to soften and release their juices.

  3. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together.

  4. While the soup is simmering, prepare the creamy base. In a blender, combine the almond milk (or your chosen plant-based milk), soaked cashews (or substitute), nutritional yeast, dried thyme, and a pinch of salt and pepper. Blend until you get a smooth, creamy consistency.

  5. Once the mushrooms in the soup pot are tender, carefully ladle the soup into the blender with the creamy base. Blend until everything is well combined, creating a luscious and creamy mushroom soup.

  6. Return the blended mixture to the pot and gently heat it through, stirring occasionally. Adjust the seasoning with more salt and pepper if needed.

  7. Serve your Vegan Creamy Mushroom Soup hot, garnished with fresh parsley or chives for an extra touch of flavor and freshness.

Nutrition Facts (per serving, serves 4):
  • Calories: 190

  • Total Fat: 11g

    • Saturated Fat: 1g

  • Carbohydrates: 17g

    • Fiber: 3g

    • Sugars: 4g

  • Protein: 7g

Serving Suggestions:
  • Enjoy it as a comforting main course or appetizer.

  • Pair it with a side salad or a slice of crusty bread for a complete meal.

  • Use it as a sauce for pasta, rice, or roasted vegetables.

  • Store any leftovers in an airtight container in the fridge for up to 3-4 days.

  • Reheat on the stovetop over low heat, stirring occasionally, until warmed through.

Ingredient Alternatives:

Here are ingredient replacement options, just in case you don't have exactly what you need:

1. Almond Milk Replacement:

  • Soy Milk: Soy milk is a good replacement for almond milk in terms of creaminess. It has a similar texture and can provide a rich and creamy base for your soup.

  • Oat Milk: Oat milk is another excellent dairy-free milk alternative. It has a neutral flavor and works well in creamy soups.

  • Coconut Milk: If you enjoy a hint of coconut flavor, you can use canned full-fat coconut milk. It will make the soup even richer and creamier.

2. Cashews Replacement:

  • Sunflower Seeds: Roasted or soaked sunflower seeds can replace cashews. They have a mild, nutty flavor and blend well to create a creamy texture.

  • Silken Tofu: Silken tofu is a great substitute for cashews in soups. It provides a creamy consistency and adds protein to the dish.

  • White Beans: Cooked white beans, like cannellini or navy beans, can be used to thicken the soup. They offer a creamy texture and a boost of protein.

Remember to adjust the quantities as needed when substituting these ingredients to achieve the desired consistency and flavor in your vegan creamy mushroom soup.

Give this recipe a try and savor a bowl of creamy goodness while nourishing your body with wholesome, plant-based ingredients. It's a simple, satisfying, and healthy addition to your recipe collection. Enjoy!

Disclaimer: Please note that the provided nutrition information is an estimate and may vary based on specific ingredients and serving sizes. If you have dietary restrictions or allergies, always double-check ingredient labels and consult with a healthcare professional or registered dietitian for personalized dietary advice.

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