Vegan Cream of Mushroom Soup

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This Vegan Cream of Mushroom Soup is made with whole-food ingredients and is so luxuriously creamy and rich tasting. 

With both fresh and dried mushrooms and a hint of rosemary, you'll find yourself savoring every spoonful of creamy mushroom goodness! Oil-free, gluten-free, and coconut-free.

dried porcini mushrooms fresh rosemary yellow onion cremini (baby bella) mushrooms black pepper garlic cashews


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HOW TO COOK Vegan Cream of Mushroom Soup

Combine the porcinis and rosemary in a small bowl. Bring 1 cup of water to a boil, and pour into the bowl. Steep for 20 minutes.

Preheat a large soup pot over medium heat. Add the onion and ¼ cup broth. Stirring occasionally, cook 3 to 5 minutes or until translucent. Add the sliced mushrooms, and continue to cook until softened and lightly caramelized, about 15 to 20 minutes.

In the meantime, combine the mushroom-rosemary "tea" with the cashews and 2 whole cloves of garlic in a blender. Blend until smooth, adding a bit of the broth to keep it moving, if needed. Set aside.

Add the remaining broth to the soup pot and bring to a simmer. Whisk in the blended mixture.

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