Enjoy this creamy vegan mushroom soup made with roasted mushrooms and cauliflower for natural creaminess. Healthy, plant-based, and full of umami flavor, it’s easy to make and perfect for weeknight dinners or make-ahead lunches.
🍄 Creamy Vegan Mushroom Soup
This vegan mushroom soup is rich, earthy, and naturally creamy — no dairy needed! Roasting the mushrooms first gives deep, savory umami flavor, while cauliflower and cashews create a velvety, silky texture. Perfect as a cozy weeknight dinner, a warming lunch, or a starter for dinner parties, this soup is comforting, healthy, and completely plant-based.
Whether you’re new to vegan cooking or a seasoned plant-based foodie, this vegan mushroom soup is a recipe you’ll return to again and again, and a dish that even non-vegans will rave about!
💛 Why You’ll Love This Vegan Mushroom Soup
- Rich, creamy texture without any dairy — cauliflower and cashews do all the work.
- Deep umami flavor thanks to roasted mushrooms and mushroom broth.
- Easy to make ahead— perfect for meal prep or busy weeknights.
- Crowd-pleasing — even non-vegans love it.
🛒 Vegan Mushroom Soup Ingredients (Notes)
Vegetables & Mushrooms
- Cauliflower – cut into florets, creates creamy base
- Mixed mushrooms (shiitake and cremini) – woody stems removed, sliced
- Garlic – finely minced or grated
- Leek – white and light green parts only, finely chopped
Seasoning & Aromatics
- Ground coriander – subtle warmth
- Fresh thyme – leaves removed from stems
- Fine sea salt – divided for seasoning
- Coconut aminos or gluten-free tamari – umami boost
- Extra virgin olive oil – divided use for roasting and sautéing
Broth & Creaminess
- Homemade or store-bought mushroom broth – soup base
- Mixed dried mushrooms – optional if making homemade mushroom broth
- Raw cashews – blended for natural creaminess
🍽️ How to Make Vegan Mushroom Soup
- Preheat oven to 425°F / 220°C.
- Roast mushrooms: Toss sliced mushrooms with olive oil, coriander, thyme, and a pinch of salt on a parchment-lined baking sheet. Roast 20 minutes until golden and tender.
- Prepare mushroom broth (optional): Bring water and dried mushrooms to a boil, then turn off heat, cover, and steep 20 minutes while mushrooms roast.
- Cook aromatics: Heat remaining olive oil in a large pot over medium-low heat. Add garlic and leek; sweat 2–3 minutes until softened but not browned.
- Combine soup ingredients: Add half of the roasted mushrooms (reserve the rest), cauliflower, coconut aminos, and cashews. Strain mushroom broth into the pot and bring to a simmer. Reduce heat and cook 15–20 minutes until cauliflower is tender.
- Blend until smooth: Use an immersion or high-speed blender to puree the soup.
- Finish: Stir in remaining roasted mushrooms and pulse a few times for coarse texture.
- Serve: Ladle into bowls and enjoy warm, optionally garnished with fresh thyme or a drizzle of olive oil.
🧠 Why This Works: Tips & Technique
- Roasting mushrooms: Intensifies umami flavor, adds caramelized depth.
- Half blended, half reserved: Blending creates creaminess; reserved mushrooms give texture contrast.
- Cauliflower and cashews: Provide natural creaminess without dairy or heavy oils.
- Mushroom Broth: Boosts savory depth for richer flavor.
- Sweating aromatics: Garlic and leek cooked gently bring subtle sweetness without browning.
🌿 Variations — Vegan Mushroom Soup Twists
- Extra umami: Add miso paste.
- Smooth and creamy: Blend all of the mushrooms into the soup.
🧊 Storage & Make-Ahead Instructions
- Refrigerator: Store 3–4 days in an airtight container.
- Freezer: Freeze up to 3 months; reheat gently to maintain creaminess.
🥗 Serving Suggestions
- Pair with bread or garlic toast.
- Serve with a vegan grilled cheese.
- Garnish with fresh herbs or a drizzle of truffle oil for a gourmet touch.
❓ Vegan Mushroom Soup FAQ
How do I make vegan mushroom soup creamy?
Cauliflower and cashews make the soup smooth and creamy; reserve some mushrooms for texture contrast or blend together for a smooth soup.
Can I use frozen mushrooms?
Yes — thaw and roast.
How do I make it thicker or thinner?
Simmer longer or reduce liquid slightly for thicker soup; add more broth or water for thinner soup.
Can I make it nut-free?
Yes — substitute cashews with sunflower seeds or omit them; the cauliflower will still provide creaminess.
What mushrooms are best for vegan mushroom soup?
A mix of shiitake and cremini gives the deepest flavor; white button mushrooms are milder but also work.
🥣 Wrap Up — Creamy Vegan Mushroom Soup
This vegan mushroom soup is creamy, comforting, and full of earthy flavor. Roasting mushrooms brings out a rich umami, while cauliflower and cashews create a naturally smooth texture. It’s easy to make ahead, freezer-friendly, and perfect for weeknight dinners, lunches, or cozy cool weather meals. Whether for vegans, plant-based eaters, or mushroom lovers in general, this soup is a guaranteed crowd-pleaser.
More Winter Soups:
Vegan Cream of Mushroom Soup
This creamy, dairy-free cream of mushroom soup is warm, comforting and full of rich, earthy flavor.
Ingredients
- 8 oz/226 g cauliflower, cut into florets
- 1 lb/453g mixed mushrooms (shiitake and cremini), woody stems removed and thinly sliced
- 3 Tablespoons/45ml extra virgin olive oil (divided use)
- 1 teaspoon ground coriander
- 4-6 branches of fresh thyme, stems removed
- ½ teaspoon fine sea salt (divided use)
- 5 cups/1200ml filtered water or 4 cups store-bought mushroom broth + 1 cup water
- .5 oz/14 g mixed dried mushrooms (if making mushroom broth)
- 3 cloves of garlic, finely minced
- ½ a leek (white and light green parts only), finely chopped
- 1 Tablespoon/15ml coconut aminos or gluten-free tamari
- ¼ cup/28g raw cashews
Instructions
Pre-heat oven to 425F.
Toss the mushrooms on a parchment lined baking sheet with 2 Tablespoons of the olive oil, coriander, thyme and ¼ teaspoon of salt. Roast for 20 minutes or until golden and tender.
Meanwhile in a medium saucepan bring the 5 cups of water and dried mixed mushrooms to a boil, turn off heat, cover and let sit for 20 minutes while mushrooms roast.
When the mushrooms are done, heat the remaining 1 Tablespoon of oil in a large pot along with the garlic and leeks and sweat over medium-low heat for 2-3 minutes or until softened but not browned. Add ½ of the mushrooms (reserving the other ½ for later), cauliflower, coconut aminos and cashews. Strain mushroom broth into pot and bring to a simmer. Reduce heat and cook for 15-20 minutes.
Add soup to a high speed blender and blend until smooth. Add in remaining mushrooms and pulse a few times to coarsely chop. Ladle into bowls and serve warm.
Notes
Make-Ahead :
Roasted mushrooms and mushroom broth can be made ahead of time.
Storage:
Store soup in an airtight container in the fridge for 4-5 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 265Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 856mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Danielle says
Just made this soup and I am obsessed, it came out so well!!! I’ve always loved mushroom soup but anything in stores is bland! Just a question, mine came out quite thick, it seemed that it had very little liquid to start, and then most simmered off in cooking. Any tips to thin it out, and increase the liquid for next time without losing flavor? Thank you!
Irene Findley says
While making this soup I realized I was not sure what to do with the dried mushrooms I had boiled and let sit. Recipe calls for straining the mushroom broth into the soup. What happens to the dried mushrooms?
Sylvie says
Hi Irene, The purpose of the dried mushrooms is to make the mushroom broth. Once the dried mushrooms have infused the broth with enough flavor you can discard them.