Creamy Vegan Mushroom Soup
Wondering how to make creamy mushroom soup without dairy? This recipe is rich, flavorful, and completely plant-based!
Hello Stability Nutrition Friends,
Happy Monday!
I’ve got a delicious Vegan Mushroom Soup recipe for you today that feels just like a warm hug. After being dairy-free for so many years, I often craved a super creamy, luxurious soup that was velvety and cozy, but I could never find the right recipe. So many versions relied on coconut milk, and I always felt it overpowered the flavor. Naturally, I had to create my own, and I’m so excited to share it with you today!
Traditional mushroom soups are usually loaded with butter and cream, and often use flour for thickening. My version is completely dairy free and gluten free, silky and savory, and every bit as creamy as the traditional. The bonus is that it’s lighter and lower in fat, with no compromise on flavor.
The best part? I found a way to bring in that deep, savory umami that makes creamy mushroom soup so satisfying. The secret ingredient is miso! It layers in that rich depth that’s often missing in vegan soups. Paired with caramelized mushrooms, fresh herbs, and a bright splash of lemon at the end, this soup is everything I was looking for in a cozy, creamy bowl. I hope you enjoy this Vegan Mushroom Soup as much as I do!
Why You’ll Love This Soup
💚 Creamy Without Dairy
Blended cashews create that silky, velvety base you’d expect in a cream soup, but without any dairy.
💚 Mushroom Powered Nutrition
Mushrooms are naturally rich in antioxidants, B vitamins, and minerals that support energy, immune health, and overall vitality.
💚 Great for Busy Weeks
This soup comes together in about 30 minutes and tastes even better the next day, making it a perfect option for meal prep.
Creamy Vegan Mushroom Soup
A lovely, creamy, silky and flavorful soup with caramelized mushrooms, fresh herbs and a touch of lemon. Dairy and gluten-free!
Author: Elisa | Stability Nutrition
Yield: 4 dinner size bowls
Ingredients:
2 tbsp Extra Virgin Olive Oil
1 medium yellow onion, diced
¼ tsp sea salt
4 cloves garlic (about 1 tbsp), minced
2 pounds brown crimini mushrooms, sliced
2 celery stalks, diced small
2 tbsp sherry vinegar
1 tbsp gluten-free mellow white miso paste
1 tbsp low sodium tamari, or gluten free soy sauce
1 tbsp minced fresh sage leaves, or 1 tsp dried sage
1 tbsp fresh thyme leaves, or 1 tsp dried thyme
¼ tsp red chili flakes (optional, but fun for a little spice)
¼ tsp ground black pepper
3 ½ cups low sodium vegetable broth (or broth of choice)
¾ cup raw cashews, chopped
1 tbsp nutritional yeast
1 tsp high quality toasted sesame oil
1 tbsp fresh squeezed lemon juice
Instructions:
Chop all your veggies and mushrooms before getting started, as this soup comes together quickly.
In a large soup pot, heat the olive oil over medium heat, and sauté the diced onion for one minute, until it’s well coated in the olive oil. Add the sea salt, and cook until the onions become translucent, about 4 minutes.
Add the garlic and stir until fragrant.
Add the mushrooms and celery, and cook stirring occasionally, until the mushrooms are beginning to brown.
If the mixture starts to stick to the bottom of the pot, add a little of the veggie broth, and stir well, scraping up anything stuck to the bottom.
Add the sherry vinegar, miso, tamari, sage, thyme, chili flakes and black pepper, and stir until all is incorporated.
Add the veggie broth, stir well, and bring the heat up to high. Bring the mixture to a gentle boil, then turn down so the soup is at a gentle boil, for about 10 minutes.
Turn off the heat.
Very carefully, scoop out 2 cups of the soup mixture and place in a high speed blender with the chopped raw cashews, nutritional yeast and sesame oil.
Blend on high until super smooth and creamy.
Add the cashew mixture back to the pot, and stir well.
Add the fresh squeezed lemon juice, stir again, and taste. Add more sea salt and pepper as necessary, or more lemon if you like it more tangy.
Enjoy!
Notes:
If you don’t have a high speed blender, soak the cashews in hot water for 15 to 20 minutes before blending to get a smooth, creamy texture.
Swap in rosemary or Italian seasoning if you don’t have sage or thyme on hand.
Serve with a few handfuls of baby spinach for a boost of greens.
Meal Prep:
This soup stores well in the fridge for up to 4 days and freezes well. Portion it into containers for grab-and-go meals, or reheat gently on the stove when you’re ready to enjoy. The flavor deepens after a day, so it’s a great recipe to make ahead.
Nutrition (per serving):
Approx. 290 calories, Protein: 12g, Fat: 15g, Carbohydrates: 15g
Hand Portions (per serving):
0.5 palms protein, 1.5 thumbs fat, 0.5 cupped hand carbs, 1 fist veggies
The information shown is an estimate provided by an online nutrition calculator. Results may vary based on ingredients used.Give This Recipe a Try!
This soup is so delicious and cozy, and such a fun add to the meal rotation! Serve it with your favorite protein, and some brown rice, and you’ve got a well balanced meal. I hope you enjoy this soup as much as I do!
If you make this, I’d love to see your version! Please tag me on Instagram with #stabilitynutrition so I can see your beautiful creations!
In good health and happiness,
Elisa
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