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.

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!

Ingredients Needed

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

• raw cashews
• cremini mushrooms
• miso paste
• shallot
• garlic
• thyme
• olive oil
• salt
• pepper

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, 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!

My Favourite Blender For Soups

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.

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:

• Crispy Baked Tofu With Maple Miso Sauce
• Warm Mushroom Salad With Miso-Sesame Dressing
• 5-Minute Miso Tahini Sauce
• Miso Mashed Sweet Potatoes
• Cheesy Miso Mushroom Rice

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.

More Healthy Vegan Soup Recipes

• Roasted Butternut Squash & Red Pepper Soup
• Roasted Butternut Squash & Pear Soup
• Vegan Tomato Soup With Cashew Cream
• Healthy Miso Ramen Noodle Soup
• The Best No-Bean Vegan Chili

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!

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