Easy Creamy Mushroom Soup (Vegan)

Name: Easy Creamy Mushroom Soup (Vegan)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Asian, Japanese
Ingredients: 3/4 cup raw cashews ( or full-fat coconut milk ); 2 pounds mushrooms ((cremini, shiitake, oyster, or assortment) wiped clean, ends trimmed, and tough stems removed); 3 large shallots (or 1 medium yellow onion, cut into wedges); 1 small head garlic (¼-inch trimmed off top to expose the cloves); 1 large sprig fresh rosemary (or 3/4 teaspoon dried); 6 leaves fresh sage (or 1 1/2 teaspoons fresh thyme leaves (about 2 sprigs)); Generous drizzle of olive oil; Salt and freshly ground black pepper (to taste); 3 cups vegetable broth (or mushroom broth, plus more as needed); 1 (15-ounce) can butter beans (or cannellini, navy, or Great Northern beans (or 1 ½ cups cooked), drained and rinsed); 1 1/2 tablespoons mellow miso (dissolved in 2 tablespoons water); 1 lemon (juice to taste ); Sherry vinegar (or white or balsamic vinegar to taste); Tamari (or soy sauce)

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

Low

Glycemic Load

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

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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