Vegan Cream of Mushroom Soup (Gluten-Free)

Vegan cream of mushroom soup – it's the recipe you didn't know you needed. Featuring hearty mushrooms, plant-based cream, and finely balanced flavours, it's a delicately seasoned delight that's both dairy-free and gluten-free.

The miso, white pepper, and nutmeg may seem like strange or fancy things to include, but they really do add a special note. Along with the dried thyme, sage, and other ingredients, you'll have a truly delicious final soup to enjoy.

If you want to take your shrooms in a slightly different direction, check out this recipe for vegan mushroom and tarragon soup.

Is cream of mushroom soup vegan?

Traditional cream of mushroom soups are not vegan since they contain dairy – usually in the form of double cream and/or other milk products. I've opted to replace this with homemade cashew cream, but any will do.

Many recipes will also use animal-derived ingredients such as chicken stock or beef stock, which I make up for with a variety of flavour-packed ingredients from the plant kingdom.

For more recipes that use homemade cashew cream, check out the following:

• Vegan cullen skink
• Creamy mushroom pasta
• Ultimate vegan 'fish' pie
• Vegan cranachan
• Black bean curry
• Vegan whisky cream sauce

Is it healthy?

This isn't intended to be a low-fat soup recipe, but it's certainly healthier than using coconut milk. The mushrooms and cashew cream combine to deliver plenty of healthy nutrients, with one serving providing:

• Calories: 283 kcal
• Protein: 11 g (22% of RDA)
• Potassium: 720 mg (21% of RDA)
• Fibre: 4 g (17% of RDA)

Which mushrooms are best?

I've gone for a mix of portobello, closed cup, and chestnut (cremini) mushrooms, but you could use any you like. A mix will offer up a more varied flavour and texture, just like in this creamy vegan mushroom stroganoff or this mushroom biryani with green lentils.

For bonus umami flavour, try adding dried mushroom powder or varieties such as shiitake or oyster (but not king oyster – these are better for grilling or including in a vegan 'fish' pie).

What you'll need

This indulgent soup recipe involves a few interesting ingredients, but the results are well worth it. You'll need:

• Mushrooms as the star of the show
• Seasoning in the form of white miso, sage, thyme, white pepper, and nutmeg (these last two are also key ingredients in my ultimate vegan haggis)
• Cashew cream or another plant-based cream of your choice
• Cornflour as a gluten-free thickener at the end

How to make vegan cream of mushroom soup

Heat the oil in a large saucepan on medium heat. Add the finely chopped onion and soften for 4-5 minutes, stirring regularly and reducing the heat if starting to colour (1). Season with salt and black pepper.

Once the onion has started to turn soft and translucent, add the chopped garlic and cook for another 1-2 minutes.

Next, add the mushrooms (2) and cook for 5-6 minutes or until softened. The mushrooms will release some water as they cook down, so it may help to increase the heat here.

Once the mushrooms are soft, add the white wine, thyme, sage, white pepper, nutmeg, and white miso paste (3). Stir well and cook for a couple of minutes to reduce the liquid.

Next, add the vegan stock and cashew cream (or other plant-based cream of your choice). Bring to a simmer and then cook on a low heat for 5-10 minutes (4).

In a jug or mug, combine the cornflour with a similar amount of cold water to create a slurry. Mix well to remove any lumps, then stir this into the soup and cook for a few minutes to thicken.

Repeat this step for a thicker soup, or add a little extra stock to thin it out. Adjust the seasoning and stir well before serving.

Serving suggestions

This soup is delicious as it is or with fresh parsley and crusty bread. You could also try topping with cashew parmesan, toasted pine nuts, or fried mushrooms.

Variations and tips for non-dairy mushroom soup

• Cashew cream: If you're making your own cashew cream but only want enough for this soup, you'll want to blend approx. 100 g (⅔ cup) raw cashews with 150 ml (⅔ cup) water until smooth.
• Other cream: If you don't want to use cashew cream, you could substitute coconut milk or another dairy-free cream product.
• Seasonings: You don't want to overdo it with these – use level teaspoons and level half teaspoons for the measurements and adjust up from there.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Vegan Scotch broth
• Smoky mushroom pâté
• Vegan goulash
• Creamy tempeh and broccoli pasta
• Vegan cauliflower cheese soup
• Mushroom and leek tagliatelle
• Smoky butter bean soup

You can also check out my full selection of vegan soup recipes.