
By cookingforpeanuts.com
Easy Creamy Mushroom Soup (Vegan)
6 steps
Prep:10minCook:35min
This Vegan Creamy Mushroom Soup is protein-rich, flavorful, and made in the oven! It's a hand-off recipe with minimal chopping or clean up.
Updated at: Sat, 19 Jul 2025 02:09:46 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories329.4 kcal (16%)
Total Fat15.5 g (22%)
Carbs35.1 g (14%)
Sugars12 g (13%)
Protein18.6 g (37%)
Sodium1303.2 mg (65%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

¾ cupraw cashews
or full-fat coconut milk

2 poundsmushrooms
cremini, shiitake, oyster, or assortment, wiped clean, ends trimmed, and tough stems removed

3shallots
large, or 1 medium yellow onion, cut into wedges

1 headgarlic
1/4-inch trimmed off top to expose the cloves

1 sprigfresh rosemary
or 3/4 teaspoon dried

6 leavesfresh sage
or 1 1/2 teaspoons fresh thyme leaves

olive oil
Generous

salt
to taste

black pepper freshly ground
to taste

3 cupsvegetable broth
or mushroom broth, plus more as needed

1 x 15 ouncecan butter beans
or cannellini, navy, or Great Northern beans, or 1 1/2 cups cooked, drained and rinsed

1 ½ tablespoonsmellow miso
dissolved in 2 tablespoons water

1lemon
juice to taste

Sherry vinegar
or white or balsamic vinegar to taste

Tamari
or soy sauce
Instructions
Step 1
Soak the cashews (if using) in boiled water for at least 15 minutes.
Step 2
Preheat the oven to 400ºF.
Step 3
Bake: Transfer the mushrooms, shallots, garlic, rosemary, and sage to a large baking dish or two, as needed. Add a generous drizzle of olive oil, salt, and pepper. Rub the ingredients with the oil to evenly coat. Make sure to add oil to the garlic cloves. (Wrap the garlic in aluminum foil for more even roasting.) Roast for about 30 minutes, or until the mushrooms are golden and the garlic is softened, tossing the ingredients every 10 minutes. Remove the rosemary sprig when golden brown.
Step 4
Remove about one-fourth of the mushrooms and slice them for topping the soup. Or pan fry additional mushrooms for the topping.
Step 5
Blend: Squeeze the garlic cloves from the skin and into the blender. Add the mushrooms, shallots, rosemary leaves (discard of stem), and juices from the baking dish to the canister of a high-speed blender. Add the beans, 3 cups vegetable broth, drained cashews (if using), and dissolved miso. Blend on high until smooth, adding more broth as needed for a smooth consistency. Add fresh lemon juice to taste.
Step 6
For serving: Heat in a large saucepan over medium heat until warmed through. Season with additional lemon juice, sherry or white vinegar, balsamic vinegar, or tamari. Add salt and pepper to taste.
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