Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup

1 Review
From:, January 2018

This creamy vegan mushroom soup is thickened with walnuts, which give the soup a creamy texture—no cream required! Add sautéed mushrooms and walnuts on top for garnish and a little crunch, and a scattering of fresh chives for even more flavor.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Soup
  • 1 tablespoon extra-virgin olive oil, divided
  • 4 cups sliced shiitake mushroom caps
  • 4 cups sliced baby bella mushrooms
  • 1 cup diced onion or shallot
  • ½ cup diced celery
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ cup dry sherry
  • 4 cups "no-chicken" broth or mushroom broth
  • 1 cup water
  • 1½ cups chopped walnuts
  • 2 teaspoons sherry vinegar
  • ½ teaspoon ground pepper
  • Mushroom-Walnut Topping
  • 1 tablespoon extra-virgin olive oil
  • 1 cup coarsely chopped shiitake mushroom caps
  • 1 cup coarsely chopped baby bella mushrooms
  • ½ cup chopped walnuts
  • Pinch of salt
  • 2 tablespoons sliced fresh chives


  • Prep

  • Ready In

  1. To prepare soup: Heat 1 tablespoon oil in a large pot over medium-high heat. Add 4 cups shiitake mushrooms, 4 cups baby bella mushrooms, onion (or shallot), celery, garlic, thyme and ½ teaspoon salt and cook, stirring occasionally, until tender, 7 to 10 minutes. Add sherry; increase heat to high and simmer, stirring often, until the sherry has evaporated, 2 to 3 minutes.
  2. Add broth and bring to a simmer. Puree water and 1½ cups walnuts in a blender until completely smooth, about 1 minute. Pour into the soup; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the vegetables are very soft, about 5 minutes longer.
  3. Meanwhile, prepare topping: Heat oil in a medium skillet over medium heat. Add mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.
  4. Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Stir in vinegar and pepper.
  5. Serve the soup topped with the mushroom-walnut mixture and chives.
  • To make ahead: Prepare throuugh Step 4 and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 534 calories; 46 g fat(5 g sat); 7 g fiber; 23 g carbohydrates; 13 g protein; 98 mcg folate; 0 cholesterol; 7 g sugars; 0 g added sugars; 141 IU vitamin A; 6 mg vitamin C; 99 mg calcium; 3 mg iron; 410 mg sodium; 928 mg potassium
  • Nutrition Bonus: Folate (24% daily value)
  • Carbohydrate Servings:
  • Exchanges: 10 fat, 3 vegetable

Reviews 1

January 18, 2018
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By: Lisa Valente
I loved this soup and would never have guessed it was vegan! Creamy and delicious with awesome mushroom flavor.
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