Vegan Cream of Mushroom Soup


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.

Vegan Cream of Mushroom Soup
Prep Time:
45 mins
Total Time:
45 mins
8 cups



  • 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

  • 1 ½ 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


  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 1/2 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 1 1/2 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 Facts (per serving)

534 Calories
46g Fat
23g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 534
% Daily Value *
Total Carbohydrate 23g 8%
Dietary Fiber 7g 26%
Total Sugars 7g
Protein 13g 26%
Total Fat 46g 59%
Saturated Fat 5g 23%
Vitamin A 141IU 3%
Vitamin C 6mg 6%
Folate 98mcg 25%
Sodium 410mg 18%
Calcium 99mg 8%
Iron 3mg 16%
Magnesium 124mg 30%
Potassium 928mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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