Easy Vegan Cream of Mushroom Soup (Gluten-Free) (2024)

Ingredients

A homemade vegan cream of mushroom soup recipe might sound intimidating, but take a look at this ingredient list...it's actually really short!

• Onion - You can use either yellow or white onion in this dish. I like to dice the onion small so it distributes into every single bite.
• Garlic - I use five fresh garlic cloves for this recipe. I love how the garlic combines with the mushrooms for incredible, savory flavor. If you're a big garlic fan, try adding roasted garlic (oven-roasted or using the air fryer).
• Seasonings - With fresh garlic, onion and mushrooms in this soup, I want the seasonings to be simple and aromatic. I use dried thyme (fresh thyme works too), ground black pepper and salt for the perfect flavor.
• Mushrooms - Since they're the star of the show, you won't be surprised that we're using a lot of mushrooms! Trim and quarter or slice 24 ounces of fresh mushrooms. Use any of your favorite varieties...you can even mix and match different mushrooms for more texture. I typically go with baby bella mushrooms, cremini mushrooms or white button mushrooms for this soup.
• Homemade Cashew Cream - This is the vegan secret ingredient! Cashew cream is how I easily add creamy, silky, thickened texture to my plant-based recipes.
• Extra virgin olive oil
• Water - There is so much depth of flavor in this creamy soup that vegetable broth is really not necessary. Vegetable broth often varies depending on the brand so I prefer to use water and control the flavors on my own.

Note that while most traditional cream of mushroom soups contain all purpose flour, this one is completely flour-free so it is an excellent gluten-free version. It also does not use any white wine, full-fat coconut milk or coconut cream.

All About Mushrooms

Did you know mushrooms aren't even veggies, but technically fungi?! Mushrooms are low in calories and sodium and contain no fat or cholesterol. They're high in dietary fiber, B vitamins and riboflavin.

They are also a good source of niacin, copper, selenium, potassium and pantothenate. Mushrooms also soak up vitamin D when exposed to sunlight, just like humans do (source). Mind blowing!

Look for firm, well-shaped mushrooms that do not have any spots or slime on them. According to the Produce for Better Health Foundation, you can store mushrooms in the refrigerator in their original container or paper bag for up to one week. However, I always achieve the best results with fresh mushrooms, so I try to use them within a day or two.

Scale

• 2 tablespoons extra virgin olive oil
• 1 medium yellow or white onion, finely diced
• 1 teaspoon fine salt
• 5 large cloves fresh garlic, peeled and minced
• 1 teaspoon dried thyme
• ½ teaspoon ground black pepper
• 24 ounces mushrooms, trimmed and thinly sliced or diced (baby bella, white button or any mix of your favorite varieties)
• 4 cups filtered water
• 1 batch of homemade cashew cream (1 cup soaked raw cashews + ½ cup filtered water + ¼ teaspoon salt)

Cook ModePrevent your screen from going dark

1. Add oil to a 5.5-quart dutch oven over medium heat. Add the onions and salt and sauté for 10-15 minutes until golden and slightly caramelized.
2. Add minced garlic, thyme, pepper and sauté another 5 minutes over low heat.
3. Add mushrooms and sauté over medium heat for 30 minutes, stirring occasionally, until they release their juices and start to sear slightly.
4. Add water and bring to a boil. Then simmer on low for 10 minutes, stirring occasionally.
5. Add cashew cream and stir well to fully incorporate.
6. Serve hot.

For added protein add a can of white beans, drained and rinsed.

Store leftovers once fully cooled to room temperature in anairtight container in the refrigerator for up to five days. Freeze for up to three months.