Vegan Mushroom Soup
This Vegan Mushroom Soup is so hearty and delicious and it’s dairy free. With delicious flavors from rosemary and coriander, this soup is healthy, low calorie and just as satisfying and creamy. Read on to find out how the soup gets its creaminess.
This recipe came about by accident and wasn’t trying to make a vegan soup. I had some friends coming over for dinner and as it can happen, I was informed one of my guests is lactose intolerant. Well, there went my cream of mushroom soup idea. Or maybe not.
Did you know that you can make a soup thick and creamy without cream?
After having to re-work my recipe, I researched a substitute for making soups as rich and delicious as they are when you add cream. Turns out raw cashews work really well and so does potatoes. I used sweet potatoes in my zucchini and sweet potato soup and it is so creamy.
Cashew nut substitute
If you don’t want to use nuts of any kind, you can substitute a small potato. Just peel, chop and add in place of the cashews.
I promise, you wont miss the cream in this vegan mushroom soup and those of you who are not able to tolerate dairy and missed out on all those creamy soups, this recipe is for you.
I’ve tried the recipe a few times and this is the best tasting so far. To give the soup texture, I reserve some of the cooked chopped mushrooms before blending the soup. It’s nice to have a bite to the soup and it’s not completely puréed.
If you’ve tried this Vegan Mushroom Soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
Yield: 6 cups/ 1 1/2 quarts
Vegan mushroom soup
This vegan mushroom soup is so hearty and delicious and it's dairy free. With delicious flavors from rosemary and coriander, this soup is healthy, low calorie and just as satisfying and creamy.
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
- 1 1/2 pounds of mixed mushrooms, chopped
- 3 tablespoons olive oil
- 1 medium leek, chop, then wash in a bowl of water, drain on a paper towel
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 clove garlic, finely chopped
- 1/4 teaspoon fresh rosemary, chopped
- 2/3 cup of raw cashews (or 1/2 cup potato, peeled and chopped)
- 4 cups vegetable stock
Instructions
- To a large saucepan, add the olive oil over medium-high heat. Add all the mushrooms, sauté until soft and browned. Remove 1/3 of mushrooms and set aside to add to soup later.
- Add the leeks, salt and pepper. Continue to sauté until leeks are soft. Add the garlic and rosemary, cook for 2 minutes. Add the cashews (or potato) and vegetable stock. Bring to a boil, reduce heat and simmer for 15 minutes.
- If you have an immersion blender, use this to blend the soup in the pan. If not, transfer 1/4 to a blender and blend until smooth, if it's too thick, add a little water to get the consistency you like. Transfer to a bowl and continue with the rest of the soup.
- Put all the soup back into the soup pan, add the mushrooms that were set aside. Reheat and test for seasoning, add salt if needed. Serve.
Nutrition Information
Yield
6Serving Size
1 cupAmount Per Serving Calories 193Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 2mgSodium 359mgCarbohydrates 14gFiber 3gSugar 4gProtein 6g
17 Comments on “Vegan Mushroom Soup”
I have made this twice, once with cashews and once with potatoes. both turned out perfect. the rosemary is just enough to not overpower the mushroom flavor. I added a picture to pinterest if anyone wants to see it’s not as pretty as the pics here 🙂
https://www.pinterest.com/pin/183029172343127148/
It really is my favorite, thank you for sharing your experience.
I’ve made this a few times, it’s my favorite mushroom soup recipe. I used a potato the last time because I didn’t get cashews and it’s just as good.
I just made some today and I love it too and I’m not even vegan 🙂
This is a really good mushroom soup. My wife is vegan so I made it for her and I enjoyed it too. I substituted leeks for onions and it still turned out very nice. I’ll make it again.
I’m so glad. I’m not vegan or vegetarian and enjoy this soup so much too.
I love mushroom soups but I never tried them in a vegan version. I think it’s about time to start with your beautiful recipe 🙂
I love using raw cashews to make “creamy” recipes. Your soup looks amazing, the texture is fabulous!
This soup looks so creamy and delicious! Will try this soup sometime.
So cold today and a bit of a snow. Perfect weather for this lovely soup!
Oh I’m loving the sound of this! I tried to make a vegan creamy mushroom soup the other day using cauliflower. It was awful! Cashews sound like a much better alternative!
This is so pretty. This whole recipe is a departure for me. I haven’t made homemade mushroom soup or a creamy soup like this. A new culinary world awaits!
I love this idea. I really want to try it.
I am into making vegan soups lately and this looks so delicious, nicely done!
As a healthy blogger (and eater!), I’m always looking for great new ways to make really creamy dishes (from pasta sauces to soups to dips) without using the typical, full-fat dairy products that most people think of when they think “cream.” This recipe is just a phenomenal idea – so much healthier and still so wonderfully rich and creamy! Definitely pinning this!
I love mushroom soups but I am REALLY loving the sound of this one with no cream! I’ve never used cashews in this way before but I cannot wait to try it!
This looks awesome! I’d love to have this for lunch today. Nom nom!