Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup recipe displayed in a bowl with toasted bread and a spoon.

Start the week with a bowl of this Vegan Cream of Mushroom Soup.πŸ’›πŸŒ±

It’s so creamy, velvety and luxurious, with lots of mushroom chunks! Plus, it’s a vegan, 1-pot recipe, and so easy to make.

Growing up, my favourite lunch was Campbells Mushroom Soup (yeah, the canned one), and I used to make my mum scoop all the mushroom chunks into my bowl! I thought it was bliss. So, I’ve made sure that this homemade vegan version is mushroom loaded!!

It’s exactly what you’d hope for in a creamy mushroom soup recipe (and 1000x better than the canned kind! haha). We absolutely love it!

Vegan Cream of Mushroom Soup recipe displayed in a bowl with toasted bread and a spoon.

Vegan Cream Of Mushroom Soup

This soup is creamy, velvety and luxurious, with lots of mushroom chunks!Β It's a simple soup recipe that's so gourmet.
4.28 from 11 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dinner, Soup
Cuisine: American-Inspired, Italian-Inspired
Keyword: Plant-Based Mushroom Soup, Vegan Cream of Mushroom Soup
Calories: 321kcal
Author: Hannah
Servings: 4



  • In a small bowl and the cashews and pour in boiling water to soak. Set aside.
  • In a large pot, add the olive oil, onion and garlic and bring to medium-high heat. Cook, stirring often until the onions have softened, about 7 minutes).
  • Add the mushrooms and cook for 5 to 7 minutes, then sprinkle in the flour and mix together. Cook for 2 minutes, then pour in 1/2 cup of the vegetable broth and bring to a low simmer. Toss in the thyme, bay leaves, salt and pepper. Simmer the soup for 5 minutes, then pour in the remaining broth. Cover and let the soup simmer for 10 to 15 minutes.
  • Meanwhile, make the cashew cream: strain the cashews and add to a high speed blender with the miso and 3/4 cup of fresh water. Blend until smooth and creamy.
  • Turn the heat to low and pour the cashew cream into the soup. Stir everything to combine. Scoop out the thyme and bay leaf and serve.


Recipe will keep for up to 5 days. Store in the fridge in an air-tight container.
Recipe can also be frozen for up to 2 months. Let thaw before warming.


Nutrition Facts
Vegan Cream Of Mushroom Soup
Amount Per Serving
Calories 321 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 1230mg53%
Potassium 1005mg29%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 9g10%
Protein 9g18%
Vitamin A 330IU7%
Vitamin C 7mg8%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Good Old Vegan inspires you to discover tasty vegan food! Plant-based cuisine is delicious and the benefits are endless. Not only are plants the more ethical option, choosing vegan also leaves a smaller footprint on our planet!

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