Vegan Cream of Mushroom Soup

November 8, 2023

Welcome to another episode of “Fall Soups that are Delicious and Creamy”. Today, we’re sharing our Vegan Cream of Mushroom Soup. This dish is a game changer, especially designed to win over those who are less than enthusiastic about mushrooms. We use shiitake and oyster mushrooms for their robust, meaty texture, and add white miso paste to increase the umami flavor. Cashew cream is added at the end for a creamy and rich consistency, while keeping this soup plant based.

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Vegan Cream of Mushroom Soup

Mushroom Skeptic

I have a bit of a love-hate relationship with mushrooms. When they hit the pan just right, they’re irresistible. But then, there are times they turn out soggy, leaving much to be desired. I admit, cream of mushroom soup had never won us over – until now. This version changed the game in our kitchen. It even turned my husband, the skeptic, into a fan, showering it with compliments at first taste.

Ingredients for this Vegan Cream of Mushroom Soup

Vegan Butter or Olive Oil: Start your soup with a base of vegan butter or olive oil. I prefer using butter for this recipe, as it pairs well with the umami flavor of the mushrooms.

Onion: The onion adds a depth of flavor essential in building the taste profile of the soup.

Mushrooms: I prefer to use shiitake and oyster mushrooms whenever possible. They have an earthy, meaty texture and a stronger umami flavor.

Garlic: Garlic is key for that aromatic kick which enhances the soup.

Flour: A bit of flour thickens the soup, giving it that traditional cream of mushroom body and richness.

Vegetable Broth: The vegetable broth serves as the liquid base, but also gives a bit more flavor than just adding water.

White Miso Paste: Ah! Miso paste. It adds to the umami flavors of the mushrooms.

Paprika: Two reasons I like to include paprika. It offers a subtle warmth and a hint of smokiness and gives the soup a bit of color which I love.

Cashews: These are blended with water to create a creamy cashew cream, giving the soup a luxuriously smooth texture.

Parsley: A fresh herb to finish, parsley brings a burst of color and a fresh, clean flavor to the dish.

Vegan Cream of Mushroom Soup

How to Serve this Soup

Serve this soup alongside a warm rice bowl or toasted sourdough for that classic soup-and-bread duo. The recipe makes two hearty portions or four if you’re enjoying it as a starter. It can be the highlight of your dinner, simply with bread or a rich addition to a meal with sandwiches and salads. Enjoy it as the focal point or an accompaniment – either way, and it promises to be a hit at your table.

Vegan Cream of Mushroom

Recipe by Raquel QuevedoCourse: MainCuisine: FrenchDifficulty: Medium


Prep time


Cooking time





Calories per serving without garnish


  • 3 Tbsp vegan butter or olive oil

  • 1 medium onion (200 grams), finely chopped

  • 400 grams mushrooms (Shiitake and oyster), small diced

  • 3 garlic cloves, crushed

  • 2 tablespoons all-purpose flour

  • 1.5 cups vegetable broth

  • 1 tablespoon white miso paste

  • 1/2 tablespoon paprika

  • 1/2 teaspoon salt

  • 1/2 cup chopped parsley

  • For the Cashew Cream:
  • 1/2 cup cashews

  • 1 cup water

  • Optional Garnish:
  • 100 grams oyster mushrooms

  • 1 tablespoon olive oil

  • 1 tablespoon cornstarch

  • 1/2 teaspoon salt


  • For the Cashew Cream:
  • In a blender, combine 1/2 cup cashews with 1 cup water. Blend on high speed for 60 seconds until smooth and creamy. Set aside.
  • For the Crispy Oyster Mushrooms (optional garnish):
  • Gently pull the oyster mushrooms apart into smaller pieces.
  • In a bowl, toss the oyster mushrooms with cornstarch and 1/2 teaspoon salt until they are evenly coated.
  • Heat 1 tablespoon of olive oil in a frying pan over high heat.
  • Add the oyster mushrooms and cook, stirring frequently, for about 5 minutes until they are crispy and golden brown. Remove from heat and set aside.
  • For the Soup:
  • In a medium-sized pot, melt the vegan butter or heat the olive oil over medium heat.
  • Add the chopped onions and diced mushrooms. Sauté for 10 minutes, stirring often to prevent burning.
  • Add the crushed garlic and continue to sauté for an additional minute.
  • Sprinkle in the salt, paprika, miso paste, and flour. Stir and cook for 1 minute on low heat to combine.
  • Pour in the vegetable broth, increase the heat to medium, and bring the mixture close to a boil, stirring frequently for 2 minutes.
  • Reduce the heat and stir in the cashew cream. Continue to stir until the soup is heated through.
  • Just before serving, stir in the chopped parsley for freshness.
  • Ladle the hot soup into bowls and garnish with the crispy oyster mushrooms if desired.
  • Serve immediately and enjoy!

Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques.The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.

Nutrition Facts

2 servings per container

  • Amount Per ServingCalories466
  • % Daily Value *
  • Total Fat 31g 48%
    • Total Carbohydrate 35g 12%
      • Dietary Fiber 5g 20%
      • Sugars 8g
    • Protein 14g 29%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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