Name: Creamy Vegan Mushroom Soup: 5 Rich Variations to Try
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 0.5 oz (about 14g) dried porcini mushrooms (optional); 1 cup warm water (for soaking porcini, optional); 1 lb (450g) fresh mushrooms, mixed (cremini, shiitake, oyster, maitake); 2 tbsp extra virgin olive oil; 1 large sweet onion, finely chopped; 3 garlic cloves, finely chopped; 2 tbsp vegan butter (or more olive oil); 1¼ tsp kosher salt, plus more to taste; ½ tsp freshly cracked black pepper; ½ cup dry white wine; 1 bouquet garni (a bundle of rosemary, thyme, and bay leaves); 4 cups vegetable broth; ½ cup raw cashews; 1 tbsp white miso paste (or red miso); 1 tbsp soy sauce (or tamari for gluten-free); 1 tsp Dijon mustard (optional); 2 tbsp fresh chopped chives and/or parsley for garnish

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Creamy Vegan Mushroom Soup is the ultimate comfort food, especially during chilly nights. This dairy-free delight is bursting with flavor from a variety of mushrooms and a rich cashew cream base. The combination of earthy mushrooms, white wine, and aromatic herbs creates a velvety soup that warms the soul. Let’s dive into this fantastic recipe and discover how easy it is to make!

Why You’ll Love This Creamy Vegan Mushroom Soup

This creamy vegan mushroom soup stands out for several reasons. First, it’s a creamy plant-based mushroom soup that offers all the indulgence without the dairy. Second, the variety of mushrooms, including cremini and shiitake, provide rich umami flavors, making it an excellent choice for those craving a hearty meal. Third, it’s adaptable; you can easily convert it into a vegan mushroom chowder recipe by adding potatoes or corn. Fourth, this soup is perfect for meal prep, as it can be stored and reheated effortlessly. Fifth, it’s loaded with nutrients, making it a healthy choice. Finally, it’s quick and easy, allowing you to enjoy a comforting bowl of soup in under an hour!

Ingredients for Creamy Vegan Mushroom Soup

Gather these items:

0.5 oz (about 14g) dried porcini mushrooms (optional)
1 cup warm water (for soaking porcini, optional)
1 lb (450g) fresh mushrooms, mixed (cremini, shiitake, oyster, maitake)
2 tbsp extra virgin olive oil
1 large sweet onion, finely chopped
3 garlic cloves, finely chopped
2 tbsp vegan butter (or more olive oil)
1¼ tsp kosher salt, plus more to taste
½ tsp freshly cracked black pepper
½ cup dry white wine
1 bouquet garni (a bundle of rosemary, thyme, and bay leaves)
4 cups vegetable broth
½ cup raw cashews
1 tbsp white miso paste (or red miso)
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp Dijon mustard (optional)
2 tbsp fresh chopped chives and/or parsley for garnish

How to Make Creamy Vegan Mushroom Soup Step-by-Step

Step 1: (Optional) Soak dried porcini mushrooms in 1 cup room-temperature water for 20–30 minutes. Strain and reserve the soaking liquid.
Step 2: Clean and slice mushrooms. Tear delicate ones by hand. Remove woody stems from shiitake.
Step 3: In a large pot, heat olive oil over medium-high. Add onion with a pinch of salt; sauté 5–6 minutes until soft. Add garlic and cook 1 more minute.
Step 4: Add vegan butter and all mushrooms. Cook 10–12 minutes until softened and lightly browned. Season with salt and pepper.
Step 5: Pour in white wine; stir and scrape browned bits. Simmer 2–3 minutes until alcohol smell fades.
Step 6: Add the reserved mushroom soaking liquid (if using), vegetable broth, and bouquet garni. Bring to boil, then reduce heat and simmer for 15 minutes.
Step 7: Remove bouquet garni. Scoop out about ⅓–½ of the soup. Blend with cashews, miso, and soy sauce until smooth and creamy.
Step 8: Return blended soup to pot. Simmer another 5–10 minutes to thicken. Stir in Dijon mustard (if using). Adjust seasoning to taste.
Step 9: Serve hot, garnished with chopped chives or parsley.

Pro Tips for the Best Creamy Vegan Mushroom Soup

Keep these in mind:

Use a variety of mushrooms for depth of flavor.
Adjust seasoning according to your taste.
Store leftovers in the refrigerator for up to 3 days.
For a richer flavor, try adding a splash of coconut milk to make a creamy vegan soup with coconut milk.

Best Ways to Serve Creamy Vegan Mushroom Soup

This soup pairs beautifully with crusty bread or a fresh side salad for a complete meal. You can also serve it as a starter at dinner gatherings. For a heartier option, consider using this dairy-free mushroom soup as a base for a grain bowl topped with roasted vegetables.

How to Store and Reheat Creamy Vegan Mushroom Soup

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally. This soup is perfect for meal prep, ensuring you have healthy, comforting meals ready when you need them!

Frequently Asked Questions About Creamy Vegan Mushroom Soup

What’s the secret to perfect Creamy Vegan Mushroom Soup?

The secret lies in using a variety of mushrooms to enhance the umami flavor. Blending part of the soup gives it a rich, creamy texture without dairy.

Can I make Creamy Vegan Mushroom Soup ahead of time?

Absolutely! Prepare it in advance and store it in the fridge. Just reheat before serving for a quick, comforting meal.

How do I avoid common mistakes with Creamy Vegan Mushroom Soup?

To avoid common mistakes, ensure you don’t overcook the mushrooms and season adequately. Adjust the consistency with broth or water as needed.

Variations of Creamy Vegan Mushroom Soup You Can Try

There are many delicious variations to explore! You can create a rich vegan mushroom soup by adding lentils or quinoa for added protein. For a twist, try using Portobello mushrooms for a different flavor profile. You can also transform this soup into a gluten-free creamy mushroom soup by ensuring all ingredients are certified gluten-free. Finally, consider adding some coconut milk for a creamy finish!

For more delicious soup recipes, check out Creamy Potato Soup or Creamy Mushroom Soup Recipe. If you’re interested in the health benefits of mushrooms, you can read more about it here.

Creamy Vegan Mushroom Soup: 5 Rich Variations to Try

Author: basmer
Total Time: 60 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This ultra-rich creamy vegan mushroom soup is a dairy-free comfort food favorite, made with a medley of mushrooms, white wine, and blended cashew cream. It’s velvety, umami-rich, and perfect for chilly nights or a cozy weekend meal.

Instructions

(Optional) Soak dried porcini mushrooms in 1 cup room-temperature water for 20–30 minutes. Strain and reserve the soaking liquid.
Clean and slice mushrooms. Tear delicate ones by hand. Remove woody stems from shiitake.
In a large pot, heat olive oil over medium-high. Add onion with a pinch of salt; sauté 5–6 minutes until soft. Add garlic and cook 1 more minute.
Add vegan butter and all mushrooms. Cook 10–12 minutes until softened and lightly browned. Season with salt and pepper.
Pour in white wine; stir and scrape browned bits. Simmer 2–3 minutes until alcohol smell fades.
Add the reserved mushroom soaking liquid (if using), vegetable broth, and bouquet garni. Bring to boil, then reduce heat and simmer for 15 minutes.
Remove bouquet garni. Scoop out about ⅓–½ of the soup. Blend with cashews, miso, and soy sauce until smooth and creamy.
Return blended soup to pot. Simmer another 5–10 minutes to thicken. Stir in Dijon mustard (if using). Adjust seasoning to taste.
Serve hot, garnished with chopped chives or parsley.