Creamy Vegan Mushroom Soup

This vegan cream of mushroom soup is a comforting and hearty option perfect for cozy evenings when you want something rich without dairy. It’s creamy, deeply flavorful, and made entirely from wholesome ingredients that you probably already keep on hand.

I first made this soup on a chilly weekend to use up some odds and ends in my pantry. It quickly became a family favorite because it tastes indulgent without any cream or butter.

Ingredients

• ½ ounce dried porcini mushrooms: adds an earthy sun-dried intensity choose good quality ones that smell fragrant
• 2 teaspoons fresh rosemary or 1 teaspoon dried: brings a piney herb aroma that lifts the earthiness of mushrooms
• 2 cups water: divided for soaking and dissolving arrowroot starch for thickening without heaviness
• 1 medium yellow onion chopped: provides a sweet fragrant base that mellows as it cooks
• 16 ounces baby bella mushrooms sliced or white button mushrooms: contribute a meaty texture and umami
• ½ cup raw cashews soaked and blended: create natural creaminess without dairy so pick fresh ones that are pale and plump
• 4 cloves garlic peeled with 2 left whole for blending and 2 minced for sautéing: adds pungent warmth and complexity
• 4 cups vegetable broth: makes the soup body and depth choose a low sodium version when possible to control seasoning
• Black pepper to taste: adjusts the spice level according to preference
• 2 tablespoons gluten-free tamari or soy sauce: enriches the umami and adds savory layers
• 2 tablespoons arrowroot starch or corn starch: dissolves into the soup for a silky thick finish so stir well to avoid lumps

Instructions

Build The Mushroom Broth:

Combine dried porcini mushrooms and rosemary in a small bowl. Boil 1 cup of water and pour over the mixture. Let it steep for 20 minutes to infuse the liquid with deep mushroom flavor and fragrant herb notes.

Cook The Aromatics:

Preheat a large soup pot over medium heat. Add chopped onion and ¼ cup of vegetable broth. Stir occasionally for 3 to 5 minutes until the onion is translucent and sweet. Add sliced mushrooms and continue cooking about 15 minutes, stirring occasionally until mushrooms soften and start caramelizing to develop rich umami flavor.

Prepare The Cashew Blend:

While mushrooms cook, place the steeped mushroom and rosemary mixture including liquid, raw cashews, and 2 whole garlic cloves into a high-speed blender. Blend until perfectly smooth adding small splashes of broth if needed to keep it moving. This blend adds creaminess and depth without cream. Set aside.

Sauté The Garlic And Season:

Add minced garlic cloves to the pot with tamari and black pepper. Cook stirring for 2 to 3 minutes until the liquid reduces and intensifies, layering more flavor.

Combine And Simmer:

Pour the remaining vegetable broth into the soup pot and bring to a gentle simmer. Whisk in the cashew-mushroom blend gradually to integrate the creamy mixture with the mushrooms and broth.

Thicken The Soup:

Dissolve arrowroot starch in the remaining cup of water until fully combined. Whisk this mixture into the pot and cook for about 3 minutes until the soup thickens to a silky consistency without heaviness.

My favorite part is the blend of dried porcini and fresh mushrooms which creates a layered earthy flavor you do not expect from a vegan soup. It reminds me of something my grandmother always made except hers was with cream and butter. This version is just as soul-satisfying without any guilt.

Storage tips

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove stirring occasionally to bring the creaminess back. Do not boil vigorously to avoid breaking the texture.

Ingredient swaps

If you cannot find porcini mushrooms substitute with shiitake or a mix of wild dried mushrooms for a similar earthy punch. Cashews can be swapped for blanched almonds but flavor and texture will differ slightly. Arrowroot starch can be replaced with corn starch at the same amount.

Serving ideas

Serve with crusty gluten-free bread or a green salad for a light meal. Garnish with fresh chopped herbs like thyme or parsley to brighten each bowl. A sprinkle of toasted pumpkin seeds adds nice crunch contrast.

This simple technique will ensure your soup is rich and silky every time you make it.

Frequently Asked Recipe Questions

→ How do dried porcini mushrooms affect the flavor?

Dried porcini mushrooms infuse a deep, earthy umami note that enhances the overall richness of the soup.

→ Why use raw cashews in the blend?

Soaking and blending raw cashews create a natural creaminess without dairy, giving the soup a smooth texture.

→ Can fresh rosemary be substituted?

Yes, dried rosemary works well too and can be steeped with porcini mushrooms to release its flavor.

→ What is the purpose of arrowroot starch in this dish?

Arrowroot acts as a natural thickener, giving the soup a velvety consistency without cloudiness.

→ How do you caramelize mushrooms properly?

Cook mushrooms over medium heat stirring occasionally until they turn golden brown, releasing their natural sugars.