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This creamy vegan miso mushroom soup is a delicious plant-based, dairy-free, and gluten-free alternative to the classic! It’s under 10 ingredients, packed with flavour, and SO easy to make.

overhead photo of white bowl of vegan cream of mushroom soup with cashews and garlic

This vegan cream of mushroom soup is made with sautéed cremini mushrooms, miso paste, garlic, shallots, and thyme for a delicious umami flavour.

Blended cashews make this soup so rich and creamy, I promise you won’t be able to tell the difference from traditional cream! It’s perfect whether you eat dairy or not. Both my boyfriend and I eat dairy and we LOVE this plant-based alternative.

I hope you enjoy cozying up to this creamy vegan soup as much as we do. Let’s get cooking!

45 degree angle photo of white bowl of vegan cream of mushroom soup

Ingredients Needed

This healthy mushroom soup recipe is made with under 10 ingredients:

wood cutting board with small bowls of ingredients for cooking

How To Make Miso Mushroom Soup

This vegan cream of mushroom soup is BEYOND easy to make – I promise!

Before you start making this recipe, you want to make sure that you soak the cashews in water for at least 4 hours. I find I remember to do this best the night before I make it.

NOTE: if you have a high-speed blender like a Vitamix (linked the one I use), you can get away without soaking the cashews for as long. Simply cover them in boiling hot water when you start prepping the rest of the ingredients, and let them soak until you need to use them.

Next, mince the garlic cloves and thinly slice the cremini mushrooms and shallots.

Cook the shallots and garlic in a pan with olive oil, thyme, salt, and pepper for about 2 minutes, or until they start to brown and get fragrant. Then, add the sliced mushrooms and cook for about 10 minutes, stirring frequently.

Remove the pan from heat and reserve a few spoonfuls of the mushroom mixture in a small bowl (you’ll add these to the top of the soup). Place the remaining mushroom mix in your blender, along with the drained cashews, miso paste, and boiling hot water.

Blend all the ingredients together until smooth, adjusting seasonings to taste. If you like your soup slightly thinner, feel free to add a splash more water.

Pour the creamy soup into bowls and top with the reserved mushroom mix. If you’d like, you can garnish it with fresh thyme, black peppers, and an extra drizzle of olive oil (these are optional, though). Enjoy hot!

sauteed cremini mushrooms in a black skillet

How To Store & Reheat Soup

This vegan cream of mushroom soup recipe can be stored in an airtight jar or container in the fridge or freezer. It’ll keep for about 3-4 days in the fridge, and up to 6 months in the freezer.

Reheat the soup on the stovetop or in the microwave, being sure to stir well when reheating.

Health Benefits Of Mushrooms

Mushrooms are a source of:

  • multiple B-vitamins like niacin, riboflavin, and pantothenic acid with a 100-gram serving providing 20, 25, and 20% of your daily needs, respectively.
    • B-vitamins play a critical role in transforming the food we eat into the energy that fuels every process in our body.
  • minerals like selenium (15%DV), copper (15%DV), potassium (8%DV), and phosphorus (6%DV).

Something unique about mushrooms? They are actually one of the few non-fortified food sources of vitamin D! Vitamin D plays a critical role in calcium absorption, helping to keep your bones healthy and strong.

closeup photo of white bowl of vegan cream of mushroom soup

Health Benefits Of Miso

Because miso paste is made by fermenting soybeans, it’s a natural source of beneficial gut microbes that appear to play a role in many aspects of human health.

Miso is also rich in micronutrients such as manganese, vitamin K, copper, and zinc.

Miso adds such a fantastic umami flavour to your dishes. If you want to cook more with miso, be sure to check out some of these easy recipes:

Health Benefits Of Cashews

Cashews are an excellent source of heart-healthy monounsaturated fatty acids.

In addition to fat, cashews provide a small amount of plant-based protein, with a 1/4 cup servings containing about 5 grams.

They’re also a great source of essential minerals like magnesium and iron.

overhead photo of white bowl of vegan cream of mushroom soup

More Healthy Vegan Soup Recipes

Did you give this Creamy Vegan Miso Mushroom Soup Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Creamy Vegan Miso Mushroom Soup

This creamy vegan miso mushroom soup is a delicious plant-based, dairy-free, and gluten-free alternative to the classic! It's under 10 ingredients, packed with flavour, and SO easy to make.
overhead photo of white bowl of vegan cream of mushroom soup with cashews and garlic
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Ingredients

  • 1 cup cashews (raw [not roasted], unsalted)
  • 6 cups cremini mushrooms, thinly sliced
  • 1 Tbsp olive oil
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp thyme
  • 1 Tbsp miso paste
  • 1.5 cups boiling hot water
  • Salt + pepper, to taste

Instructions

  • ***NOTE: Before you start making this recipe, you want to make sure that you soak the cashews in water for at least 4 hours. I recommend soaking them the night before or in the morning so you remember! If you have a high-speed blender like a Vitamix, you can get away without soaking the cashews for as long. Simply cover them in boiling hot water when you start prepping the rest of the ingredients, and let them soak until you need to use them.
  • Heat a large pan over medium-high with olive oil. Add minced garlic, sliced shallot, thyme, and cook for 2 minutes, stirring regularly until they start to get brown and fragrant.
  • Add the sliced mushrooms to the pan, and cook for 10 minutes, stirring frequently. Season with salt + pepper.
  • Remove the pan from heat and reserve a few spoonfuls of the mushroom mixture in a small bowl (you'll add these to the top of the soup)
  • Place the remaining mushroom mix in your blender, along with the drained cashews, miso paste, and boiling hot water. Blend all the ingredients together until smooth, adjusting seasonings to taste. If you like your soup slightly thinner, feel free to add a splash more water.
  • Pour the creamy soup into bowls and top with the reserved mushroom mix. If you'd like, you can garnish it with fresh thyme, black peppers, and an extra drizzle of olive oil (these are optional, though). Enjoy hot!

Notes

*This vegan cream of mushroom soup recipe can be stored in an airtight jar or container in the fridge or freezer. It’ll keep for about 3-4 days in the fridge, and up to 6 months in the freezer. Reheat the soup on the stovetop or in the microwave, being sure to stir well when reheating.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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