Cream of Mushroom Soup (Vegan)

This Vegan Cream of Mushroom Soup is incredibly rich and creamy, and filled with fresh flavors of marjoram, garlic and white wine. It’s also easy to make in under 30 minutes and super healthy!

This Vegan Cream of Mushroom Soup is super simple to make, using only a pot and your blender. Yet after tasting the first bite, you will swear it took hours, as it tastes extra-fancy, creamy and super rich.

And the best part- it’s incredibly healthy! Not only is it packed with nutrition from mushrooms, cauliflower and leeks, but it’s also gluten-free AND oil-free. That makes this soup a winner in my book.

If you are following a whole foods, plant based (WFPB) diet and eliminating oils (or if you just want to eat healthier), this is the soup for you. =)

Tips for making this Vegan Mushroom Soup:

• It’s very important to make sure your blender is completely dry before processing, otherwise the cashews will not blend into a powder-like consistency and will stick to the bottom. If your blender has been recently washed, wipe down with a paper towel beforehand.
• For this recipe, the soup ends up being completely smooth, but if you like little chunks or pieces of mushrooms throughout (as in traditional canned mushroom soups), I would recommend first dicing up the mushrooms (instead of slicing). Then after cooking the mushrooms/leeks, remove from the pan before adding the liquid, and then add the veggies in after you blend the soup in the blender.
• When cutting the leek, I like to follow this process from A Couple Cooks. Or, if you have a Trader Joe’s near you, they sell pre-trimmed leeks that are ready to slice.

How to make this Vegan Cream of Mushroom Soup:

First, in a (dry) high-powered blender (see tips section), add the raw cashews, black pepper, salt, and nutritional yeast (see below). Blend until a powder-like consistency, about 20-30 seconds. Leave in the blender for now.

In a large Dutch oven or pot, add the 1/4 cup unsalted vegetable broth over medium high heat. Then, add the garlic and cook for 30 seconds, stirring. Next add the leeks and mushrooms and cook, uncovered, until the mushrooms are soft, about 5-6 minutes.

Add the remaining 2 cups vegetable broth, white wine, cauliflower florets, and chopped marjoram. Stir.

Bring to a boil, and simmer on a medium boil for 15 minutes, stirring occasionally, until the cauliflower is soft. Note: it doesn’t need to fall apart, but just soft enough for the blender to blend it up.

Remove from heat, and carefully transfer the mixture to the blender (with the cashew cream). Add the unsweetened almond milk and lemon juice.

Begin blending on low speed at first, then increasing the speed, until smooth.

If the soup is too thick for your liking, add additional almond milk and re-blend. Serve immediately. Add salt and pepper to taste. Makes 4 cups total. Store in an airtight container in the fridge for 4-5 days. 

Helpful Tools:

• Dutch Oven– For cooking the vegetables, this type of pot works well.
• Blender– you’ll need a good high-powered blender for this recipe, to make sure the soup is blended until smooth.
• Lemon Squeezer– I like this one. It’s super durable.
• Santoku Knife– this is my favorite all-purpose knife.
• Zester– I use this tool for much more than just zesting lemons and limes. I also use it to mince garlic and ginger.

Looking for more creamy and comforting soup recipes? Try one of these:

• Coconut Curry Cauliflower Soup
• Asparagus Spinach Soup
• Slow Cooker Sweet Potato Coconut Curry Soup
• Instant Pot White Bean and Corn Soup
• Crushed Lentil Soup

And if you try this recipe, please let me know! Leave a comment, rate it, and tag a photo #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

Update Notes: This post was originally published in January 2015, but was republished in December of 2019 with updates to the recipe itself, new photos, tips, updated nutritional information, and FAQs. =)