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Vegan Cream of Mushroom Soup

1/3

Vegan Cream of Mushroom Soup

2/3

Vegan Cream of Mushroom Soup

3/3

By bon appétit

Vegan Cream of Mushroom Soup

Using puréed mushrooms and cashews in the base means this cream of mushroom soup manages to be vegan and just as earthy, silky, and rich as the original.

Updated at: Fri, 18 Apr 2025 02:03:16 GMT

Nutrition balance score

Good

Glycemic Index

29

Low

Glycemic Load

4

Low

Nutrition per serving

Calories345.4 kcal (17%)

Total Fat29.1 g (42%)

Carbs15.2 g (6%)

Sugars4.6 g (5%)

Protein5.3 g (11%)

Sodium401.6 mg (20%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupextra-virgin olive oil

12 ozmixed mushrooms

such as crimini, shiitake, oyster, and/or maitake, cut or torn into bite-size pieces

large, finely chopped

⅓ cupdry white wine

¼ cupraw cashews

1 Tbspred miso

freshly ground black pepper

3 Tbspextra virgin olive oil

1 Tbspthyme leaves

½ tspblack pepper

freshly cracked

Instructions

View on bon appétit

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Notes

5 liked

0 disliked

Delicious

Special occasion

Go-to

Makes leftovers

Erin Smith· last year

Special occasion

First, I just want to point out to anyone considering making this that the actual instructions are on a website located behind a pay wall. I was able to grab screen shots of the instructions quickly. This recipe could have used at least 50% more mushrooms. The water instead of vegetable broth was also strange to me and would have left this pretty flavorless. I used half the water and decided to toss in a can of light coconut milk for added richness. It came out so good, but it is a light meal. I served it with a baked potato on the side, and we got full.

Ginger· last year

Really delicious and easy! My family loved it and my father in particular loved it a lot!