First off, this creamy mushroom soup has no heavy cream, and it doesn’t need it. The richness comes from a blend of caramelized mushrooms and onions, blended with veggie broth and cashew milk for that creamy body. It’s light on the stomach but big on flavor. You can easily keep it vegan, and it’s gluten-free too.
If you’ve already tried our Beef and Noodles Recipe for cozy weeknights or our Cottage Cheese Breakfast Basics to start your day with protein, this mushroom soup is the perfect plant-based way to round out your menu.
Whether you’re serving it solo with crusty sourdough or alongside a protein bowl, it holds its own. I often batch it on Sundays and reheat for the week. Pro tip: drizzle olive oil on top and serve with herbed croutons or crispy mushrooms.
Ingredients You’ll Need
Simple, whole-food ingredients give this soup its earthy punch:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 16 oz mushrooms (baby bella or cremini), sliced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- ½ teaspoon salt
- Fresh cracked black pepper, to taste
- 3 cups vegetable broth
- 1 cup unsweetened cashew milk (or almond milk)
- Optional: 1 tablespoon tahini or 1 tablespoon nutritional yeast (for added creaminess)
How to Make Creamy Mushroom Soup
1. Sauté the aromatics.
Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until soft. Add garlic and stir for 1 minute until fragrant.
2. Brown the mushrooms.
Add sliced mushrooms, thyme, salt, and pepper. Let them cook down for 10–12 minutes. The goal here is golden brown, slightly crispy edges. It adds deep flavor.
3. Add the broth.
Pour in the vegetable broth and bring to a gentle simmer. Let it bubble for another 8–10 minutes.
4. Blend.
Use an immersion blender directly in the pot for a smooth texture. Or transfer to a blender in batches and blend until silky. You can also leave some chunks for a rustic feel.
5. Stir in the cashew milk.
Add cashew milk and stir until heated through. Taste and adjust seasoning, add more salt, pepper, or even a splash more broth if it’s too thick.
6. Finish with extras.
For added richness, stir in tahini or nutritional yeast. Optional but recommended.
7. Serve.
Ladle into bowls and garnish with fresh thyme, a drizzle of olive oil, or sautéed mushrooms. Serve with crusty bread or alongside a green salad.
Storage Tips
- Keeps for 5 days in the fridge
- Can be frozen up to 2 months
- Reheat gently on the stove, add water or broth if needed
Recipe Card Summary
Creamy Mushroom Soup
Prep: 10 min | Cook: 25 min | Serves: 4
This creamy mushroom soup is rich, cozy, and totally dairy-free. Made with caramelized mushrooms, garlic, and herbs, then blended with cashew milk for a smooth finish. No cream needed, just earthy flavor in every bite.
Ingredients:
- Olive oil
- Onion
- Garlic
- Mushrooms
- Thyme
- Salt & pepper
- Veggie broth
- Cashew milk
- Optional tahini or nutritional yeast
Instructions:
- Sauté aromatics
- Brown mushrooms
- Simmer with broth
- Blend
- Stir in cashew milk
- Adjust seasoning and serve
More Comfort Recipes from SoolFood
- Beef and Noodles Recipe – A hearty one-pot dinner
- Cottage Cheese Breakfast Guide – For a protein-packed start to your day
- Air Fryer Pasta Chips – Crunchy, snackable comfort