Most people think of mushrooms as a vegetable, but they are actually a fungi that is low in calories, has no cholesterol, very little sodium and extremely rich in fiber, protein and antioxidants. 

There are so many different types of mushrooms and most cuisines all over the world use mushrooms in some form or the other – dried, dehydrated, boiled, fried, baked, sautéd, to name just a few. You can learn more about the different types of mushrooms and the best ways to use them here.

I love using mushrooms as a meat substitute, I find it so versatile and easy to cook with. In this recipe I use cremini mushrooms, but you can use your favourite mushrooms. White button mushrooms or portobello will work in this recipe as well. In fact these three mushrooms are from the same family and cremini mushrooms are just a baby version of the large portobellos. Because portobellos are quite pricey (where I presently reside), I don’t use them to make soup. However, I love using portobellos to make a vegan steak on the BBQ. 

This mushroom soup of mine is comfort food, I find it so satiating and filling because I add a good quality fat to this recipe. When making home-made soup, I never use stock of any sort. I find it un-necessary. Adding your own fresh ingredients, in the right order and sautéing for the right amount of time will create a delicious stock, while you’re making your soup.

You don’t need to chop your vegetables fine because everything gets blended right at the end. I like to reserve a cup or so of the mushrooms and leaks after it’s cooked, to add to the soup after blending. This way you get a bit of texture in your cream soup.

Instead of using cream and milk , I use raw cashews and coconut milk, The taste is so delicious and light, unlike heavy soup when cream is added.

Watch this short video below to see how quick, easy and simple it is to make delicious home-made mushroom soup. This is so good, I promise you, you will be licking your bowl and using this recipe again and again, so bookmark it! Also, this recipe is so tasty as a pasta sauce, or a sauce to go over your favourite pepper steak 🙂

Vegan Cream of Mushroom Soup

This is the MOST delicious mushroom soup you will ever make. It's quick, easy and tasty. Using just a few simple ingredients and you have a satiating soup that you will make time and time again!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine American, French, Fusion
Servings 4 people
Calories 321 kcal


  • 1 Vitamix Blender


  • 1.5 lbs Mushrooms (use any kind of fresh mushrooms not dried)
  • 1 leek (medium size)
  • 4 cloves garlic (large cloves)
  • 1/2 cup raw cashew nuts (raw & unsalted cashew nuts are best)
  • 1 cup coconut milk (you can use full fat or light)
  • 4 cups water
  • 2 tbsp fresh thyme (you can use dried thyme or any fresh herbs such as parsley, if you don't have thyme)
  • 1.5 tbsp oil (avocado or coconut oil will work well)
  • 1 tsp salt (add salt according to preference and taste)


  • Wash mushrooms and leak, clean garlic
  • Chop garlic, leek and mushrooms. No need to chop super fine, as you will be blending at the end
  • Turn on heat to medium, to a pot add oil, when hot sauté chopped garlic for 2/3 minutes, be careful not to burn. Add in the chopped leeks, sauté for another 2 minutes. Now add in the mushrooms and toss really well
  • Add water and salt, mix well, close pot and cook for 18 to 20 minutes on medium heat. Once your mushrooms are soft, reserve a cup of the cooked mushrooms and leeks
  • Transfer your hot soup to a Vitamix blender or any blender you use. Be careful as the soup is hot
  • Add the raw cashews, 1 to 2 tbsp of fresh thyme. Now secure the lid firmly and blend the soup, starting on variable 1 and slowly increasing to high speed.
  • Transfer the blended soup back into the pot, add in the reserved mushrooms and leeks. Taste and add more salt if needed
  • Serve in individual bowls, topping with fresh thyme leave and freshly ground pepper
  • Enjoy on it's own or with baguette


Note: A Vitamix blender is made to blend hot soup, because it has a venting mechanism on the lid. I have never used any other blender to blend hot soup. So please be very careful if you use a blender of your choice. Make sure to secure the lid very well and start on low. Incase your blender lid is not secured, the soup can spurt out and you can burn yourself badly!


Nutrition Facts
Vegan Cream of Mushroom Soup
Amount Per Serving
Calories 321 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Trans Fat 0.02g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Sodium 643mg28%
Potassium 1003mg29%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 3g3%
Protein 10g20%
Vitamin A 537IU11%
Vitamin C 10mg12%
Calcium 129mg13%
Iron 25mg139%
* Percent Daily Values are based on a 2000 calorie diet.
About the Author Lillian

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