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Vegan Cream of Mushroom Soup
5 from 51 votes

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup features a blend of dried porcini and fresh baby bella mushrooms cooked with onion, garlic, and fresh rosemary. Cashews add richness and creaminess without dairy, while tamari and arrowroot starch help create a smooth, savory broth with subtle thickness. The long sautéing of mushrooms allows natural caramelization, enhancing the soup’s earthy flavor and deep color.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 120 kcal
Course: Soup
Cuisine: American

Ingredients

  • ½ ounce dried porcini mushroom See Notes
  • 2 teaspoons rosemary chopped fresh or 1 teaspoon dried
  • 2 cups water divided
  • 1 medium yellow onion chopped
  • 16 ounces baby bella mushroom or white button, sliced
  • ½ cup cashew nuts raw
  • 4 cloves garlic leave 2 cloves whole and mince the other 2, peeled
  • 4 cups vegetable broth
  • black pepper to taste
  • 2 tablespoons tamari or soy sauce, gluten-free
  • 2 tablespoons arrowroot starch or corn starch

Instructions

    Cup of Yum
  1. Combine the dried porcinis and rosemary in a small bowl. Bring 1 cup of water to a boil, and pour over top. Set aside to steep for 20 minutes.
  2. Preheat a large soup pot over medium heat. Add the onion and ¼ cup of broth. Stirring occasionally, cook 3-5 minutes or until translucent. Add the sliced mushrooms, and continue to cook until softened and lightly caramelized, about 15 minutes.
  3. While the mushrooms cook, in a high-speed blender combine the steeped mushroom-rosemary mixture (including the liquid), cashews, and 2 whole cloves of garlic. Blend until completely smooth, adding a splash of broth to keep it moving, if needed. Set aside.
  4. To the soup pot add 2 cloves of minced garlic, tamari, and season with black pepper. Cook for another 2 to 3 minutes or until the moisture has evaporated.
  5. Add the remaining broth to the soup pot and bring to a simmer. Whisk in the blended mixture.
  6. Dissolve the arrowroot in the remaining cup of water. Add this to the soup pot, and continue to whisk/stir. Cook until thickened, about 3 minutes.

Notes

  • Dried mushrooms usually come in 1 ounce packages, allowing preparation of two soup batches; increase fresh mushrooms to 2 lbs if omitting dried ones, then blend some after sautéing for creaminess.
  • For a thicker, condensed soup usable as pasta sauce or with vegan proteins, omit the extra water and dissolve starch directly into broth.
  • Store leftovers refrigerated up to 5 days or freeze for up to one month for longer preservation.

Nutrition Information

Serving 1.3cups Calories 120kcal (6%) Carbohydrates 15g (5%) Protein 6g (12%) Fat 5g (8%) Cholesterol 0mg (0%) Sodium 735mg (31%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 356IU (7%) Vitamin C 2mg (2%) Calcium 33mg (3%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 120

% Daily Value*

Serving 1.3cups
Calories 120kcal 6%
Carbohydrates 15g 5%
Protein 6g 12%
Fat 5g 8%
Cholesterol 0mg 0%
Sodium 735mg 31%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 356IU 7%
Vitamin C 2mg 2%
Calcium 33mg 3%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.