Today’s recipe for Vegan Cream of Mushroom Soup makes a soup so velvety and rich you won’t believe there isn’t any dairy cream hiding in there! It proves that creamy is still possible without dairy and that vegan food is substantial enough to fill even my hungriest boy!

Jump to Recipe

Vegan cream of mushroom soup with bread rolls.

I served my Vegan Cream of Mushroom Soup with some home baked Thyme Bread Rolls which I made with malthouse bread flour for a substantial and satisfying winter supper. 

Vegan Cream of Mushroom Soup with a dusting of paprika.

How To Make Vegan Cream Of Mushroom Soup

There are two secrets to making a really creamy vegan soup. The first is cashew cream and the second is a blender.

Cashew cream has been a game changer for me. It is super easy to make and lifts vegan cooking to a whole new, indulgent, level. It is a really versatile ingredient and turns up in both my savoury and my sweet dishes. 

To get this mushroom soup really velvety you will need a high speed blender but if you are happy with a little more texture it works very well in a food processor or with a stick blender. Using a really good blender turned my soup from ‘Oooh, that’s delicious’ to ‘Oh my word, I’ve died and gone to heaven’!

Two bowls of Vegan Cream of Mushroom Soup.

The smell of leeks and mushrooms sizzling away together always perks me up and is guaranteed to bring my family into the kitchen. Flushed out of their various dens like little moles blinking in the light they appear, sniffing the air and asking what’s for lunch! So many of my dishes start with leeks or onions and a handful of mushrooms but in this one they are the star of the show, showing off their delicious earthy flavours with panache.

Mushroom Soup ingredients, including leek, chestnut mushrooms and parsely.

Looking for More Vegan Soups? Try:

Craving More Mushrooms? Check Out These Recipes:

If you make my Vegan Cream of Mushroom Soup Recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

Follow me on Pinterest, Facebook,Twitter and Instagram where I share recipe ideas, links to vegan events and articles and where I natter on about my favourite subject – vegan food! 

Vegan Cream of Mushroom Soup - So velvety and rich, you won't believe there is no dairy cream hiding in there!

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup - So velvety and rich, you won't believe there is no dairy cream hiding in there!
5 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: English
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 132kcal
Author: Chris Mosler | Thinly Spread


  • 1/4 cup cashew nuts
  • 15 g dried porcini mushrooms
  • 1 leek trimmed and sliced about 100g
  • 1 tbsp olive oil
  • 400 g chestnut mushrooms sliced
  • 2 large cloves garlic crushed
  • A handful flat leaf parsley chopped
  • 1 tbsp fresh thyme chopped
  • 1 vegetable stock cube I used Kallo
  • 1 tbsp tamari
  • salt and freshly ground black pepper to taste
  • ground paprika and parsley leaves to serve


Cashew Cream (You can make this in advance)

  • Soak the cashews for at least an hour
  • Drain the cashews and put them in a high speed blender with 1/4 cup fresh water.
  • Blend on high until smooth and creamy, add more water if needed to make it a pouring consistency. Pour into a small jug, no need to rinse the blender.

Vegan Cream of Mushroom Soup

  • Soak the dried porcini in 500ml boiling water for 20 minutes.
  • Meanwhile gently fry the leek and chestnut mushrooms in the olive oil for 10 minutes until the leek is soft and the mushrooms are releasing their juices.
  • Strain the porcini through a fine meshed sieve, keeping the soaking liquid for your stock.
  • Finely chop the porcini and add to your leek and chestnut mixture along with the garlic and fry gently for a further two minutes.
  • Pour the porcini soaking liquid over the leek and mushroom mixture and bring to a simmer.
  • Crumble in the vegetable stock cube and add the chopped herbs, tamari and a little black pepper.
  • Simmer for 10 minutes then transfer to the blender and blend until smooth and creamy. Add a little more water to thin if necessary.
  • Add salt and black pepper to taste

To Serve

  • Pour the mushroom soup into warmed bowls, top with a swirl of cashew cream, a sprinkling of paprika and a leaf of parsley.
  • Serve with warm Thyme Malthouse Bread Rolls


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 132kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 434mg | Potassium: 619mg | Fiber: 2g | Sugar: 3g | Vitamin A: 454IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg
Like this recipe?Follow @ThinlySpread or tag #thinlyspread!

Pin It on Pinterest