Homemade Cream of Mushroom Soup {gluten free + vegan + whole30}

This simple and healthy homemade cream of mushroom soup a super delicious alternative to store bought options. Made with lots of mushrooms, aromatics, and a few “secret” umami boosting ingredients for tons of savory flavor. Perfect on it’s own or as a base for your favorite comfort food recipes. Gluten free, dairy free, vegan, and Whole30 compatible.

A quick note on this recipe! The original version of this post was published back in 2015. Since then I’ve re-tested the recipe, updated the photographs, and the content. I’m republishing it for you today to enjoy! I hope you continue to make and love this healthy cream of mushroom soup. xo

I’m going to go ahead and say it: homemade cream of mushroom soup is SO underrated.

That is, if you’re a mushroom lover 😉 Which I’m assuming you are if you’re reading this blog post!

And this recipe is the straight-up GOOD stuff, you guys 🙌🏼

A favorite go-to healthy soup of ours that is delicious on it’s own, or as a base for other comfort food recipes. A clean and wholesome replacement for store bought options that is naturally gluten free, dairy free, paleo, vegan, and Whole30 compatible!

And the truth is it’s fairly simple to make! Lots of flavor, not a lot of effort. Which is always a welcome ratio when pulling dinner together.

With just a little bit of prep the perfect blend of herbs, aromatics, and a few umami boosting “secret” ingredients create all the delicious ‘shroomy magic.

Why you’ll love this mushroom soup

It is:

• Full flavored
• Irresistibly creamy
• Healthy
• Versatile
• Savory + rich
• Hearty
• Comforting
• Dairy free and gluten free
• SO dang tasty!

Ingredients and substitutions

Made without milk, without cream, and without flour. Simple and fresh ingredients give this healthy mushroom soup some full flavored magic that you just won’t find in a canned soup!

Here’s what you need:

• Raw cashews – Raw cashews are used instead of cream in this recipe – IMO they are the best alternative to dairy for dairy free soups! Adding a truly luscious and rich texture.
• Onion and garlic – The ultimate soup flavor maker.
• Crimini and/or mixed mushrooms – This recipe calls for lots of mushrooms for an intense mushroom flavor, which keeps your soup from tasting bland or boring! Don’t worry if it seems like a lot of mushrooms, they’ll shrink when cooked. I prefer a mix of sliced crimini and whatever fun mushrooms are available at the grocery store. The little mushrooms you see in the pictures are called Shimeji, Velvet Pioppini, and Beech mushrooms from a Chefs Sampler pack by Mycopia.
• Broth – Mushroom broth, vegetable broth, or chicken broth are all great options.
• Fresh thyme – Thyme is a great herb to compliment the earthy flavor of mushrooms, but if you don’t have any you can get creative and use another herb instead! And if you don’t have any fresh herbs add a teaspoon of dried thyme, poultry seasoning, or all purpose seasoning to the mushrooms and onions when sautéing.
• Coconut aminos – A sweet and savory soy free replacement for tamari, coconut aminos adds richness to the soup. You could substitute with tamari, but then the recipe will no longer be paleo / Whole30.
• Nutritional yeast – Nutritional yeast is commonly used in a lot of vegan recipes for its flavor-boosting superpowers. It has a savory, nutty, flavor profile that adds nice depth of flavor.
• Salt & pepper – The recipe calls for salt, but I also encourage you to season again to taste before serving.

How to make this homemade cream of mushroom soup

This healthy homemade cream of mushroom soup is incredibly easy to make. All you need is a handful of healthy ingredients, a soup pot, and a blender.

Here’s the step-by-step

• Soak cashews. In a small heatproof bowl soak raw cashews in just enough boiling water to cover. Set aside.
• Sauté the onion. In a large soup pot, heat olive oil over medium high heat. When shimmering, add the diced onion and sauté for about 3 minutes, until starting to soften. 
• Add mushrooms and cook, stirring occasionally, for about 6-8 minutes, until most of the liquid released from the mushrooms has evaporated and the mushrooms begin to stick to the bottom of the pan.
• Add the garlic, thyme, salt, and nutritional yeast, and cook for another minute or so, stirring frequently. 
• Pour in broth with coconut aminos (or tamari) and scrape up any brown bits stuck to the bottom of the pan. Bring soup to a simmer and cook for about 10-12 minutes – until slightly reduced.
• Take out the sprigs of thyme and discard. 
• Drain the cashews. Add the cashews to the blender along with about 2 cups of the soup, being mindful of how many mushrooms you leave behind (the more mushrooms you blend with the cashews, the more broth based the soup will be. If you want a chunky, mushroom filled soup try to only use the broth to blend with the cashews). Carefully blend on high with a towel over the top of your blender (to reduce hot splatters) until smooth and creamy. 
• Return blended soup to the pot and bring back to a simmer. Cook, stirring occasionally, for another few minutes to thicken. Season to taste with salt and pepper. 
• For a completely smooth soup, blend all of it in batches.
• Garnish with fresh herbs if desired and enjoy! 

How to garnish the soup with extra sautéed mushrooms

Topping your mushroom soup with a few sautéed mushrooms and fresh herbs (as pictured in this blog post) is a lovely way to style the soup for an elevated presentation.

To do this all you need to do is reserve a small handful of mushrooms and follow these instructions:

Using a small skillet, heat a tablespoon or so of olive oil over medium high heat until shimmering. Add mushrooms and sauté, stirring occasionally, until tender and caramelized. Season with a generous pinch of salt and set aside until you’re ready to serve.

What makes this homemade cream of mushroom soup healthier than store bought soup

Of course there is a range of quality for store bought soups, but many versions of canned cream of mushroom soup are loaded with potentially inflammatory and highly processed ingredients.

It’s not uncommon to find binders, additives, highly processed vegetable oils, dairy, MSG, wheat, soy, and high levels of sodium, not to mention the BPA (a known endocrine disrupter) that may be hiding in the can itself.

But this homemade cream of mushroom soup with fresh herbs is made with just a few healthy REAL food ingredients that are nourishing and wholesome. Making it a healthier homemade option!

The mushrooms boast a healthy dose of Vitamin D and other essential vitamins and minerals, and there’s plenty of heart healthy fats from the olive oil and raw cashews.

Serving suggestions for this soup

This homemade mushroom soup is amazing on it’s own, but it also makes a great base for your favorite comfort food meals!

Serve it for lunch or dinner alongside a hearty salad, or use it as the start of your favorite casserole.

Storage and re-heating

To reheat: This soup can easily be re-heated in the microwave or over low heat on the stove top.

To store in the refrigerator: To store this soup in the refrigerator, allow it to cool and then transfer to an air tight container before moving to the fridge. Will keep for up to 6 days.

To freeze: To freeze this soup, allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating on the stove top.

Love this healthy mushroom soup? Here’s some other yummy soup recipes to try!

• Creamy Roasted Cauliflower and Mushroom Soup (Vegan + Whole30)
• Dairy Free Gluten Free Lasagna Soup (GF + Vegan option)
• Super Creamy Carrot Soup (GF + Vegan + Whole30)
• Healthy Whole30 Chicken Pot Pie Soup (GF + Whole30)
• Ultra Creamy Vegan Corn Chowder {Vegan + GF}

If you enjoyed this recipe we’d love it if you take 5 seconds to rate and review it below. It’s also super helpful to me and other readers if you share any changes you made to the recipe. Thank you for sharing your kitchen with NK 🙏🏼 We are so grateful you’re here!

Homemade Cream of Mushroom Soup with Fresh Herbs

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★★★★★

5 from 2 reviews

• Author: Nyssa Tanner
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This simple and healthy homemade cream of mushroom soup a super delicious alternative to store bought options. Made with lots of mushrooms, aromatics, and a few “secret” umami boosting ingredients for tons of savory flavor. Perfect on it’s own or as a base for your favorite comfort food recipes. Gluten free, dairy free, vegan, and Whole30 compatible. 

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Ingredients

Scale 1x2x3x

• 3/4 cup raw cashews
• 3 tablespoons olive oil 
• 1 onion, diced
• 2 cloves of garlic, chopped
• 16 ounces crimini, white, or mixed mushrooms, sliced or roughly chopped (the little mushrooms you see in the pictures are called Shimeji, Velvet Pioppini, and Beech mushrooms from a Chefs Sampler pack by Mycopia)
• 1 teaspoon kosher salt
• 2 tablespoons nutritional yeast
• 4 cups broth – mushroom broth is delicious in this recipe, but any good tasting broth will work
• 2 tablespoons coconut aminos or tamari
• 1-2 sprigs of fresh thyme or 1/2 teaspoon dried thyme
• Fresh herbs to garnish (optional)
• Salt and pepper to taste

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Instructions

1. Soak cashews. In a small heatproof bowl soak raw cashews in just enough boiling water to cover. Set aside.
2. Sauté the onion. In a large soup pot, heat olive oil over medium high heat. When shimmering, add the diced onion and sauté for about 3 minutes, until starting to soften. 
3. Add mushrooms and cook, stirring occasionally, for about 6-8 minutes, until most of the liquid released from the mushrooms has evaporated and the mushrooms begin to stick to the bottom of the pan.
4. Add the garlic, thyme, salt, and nutritional yeast, and cook for another minute or so, stirring frequently. 
5. Pour in broth with coconut aminos (or tamari) and scrape up any brown bits stuck to the bottom of the pan. Bring soup to a simmer and cook for about 10-12 minutes – until slightly reduced.
6. Take out the sprigs of thyme and discard. 
7. Drain the cashews. Add the cashews to the blender along with about 2 cups of the soup, being mindful of how many mushrooms you leave behind (the more mushrooms you blend with the cashews, the more broth based the soup will be. If you want a chunky, mushroom filled soup try to only use the broth to blend with the cashews). Carefully blend on high with a towel over the top of your blender (to reduce hot splatters) until smooth and creamy. 
8. Return blended soup to the pot and bring back to a simmer. Cook, stirring occasionally, for another few minutes to thicken. Season to taste with salt and pepper. 
9. For a completely smooth soup, blend all of it in batches.
10. Garnish with fresh herbs if desired and enjoy! 

Equipment

knife

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cutting board

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Soup Pot

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vitamix

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Notes

To top the soup with extra sautéed mushrooms: Reserve a small handful of mushrooms. Using a small skillet, heat a tablespoon or so of olive oil over medium high heat until shimmering. Add mushrooms and sauté, stirring occasionally, until tender and caramelized. Season with a generous pinch of salt and set aside until you’re ready to serve the soup. 

To reheat: This creamy mushroom soup can easily be re-heated in the microwave or over low heat on the stove top.

To store in the refrigerator: To store this soup in the refrigerator, allow it to cool and then transfer to an air tight container before moving to the fridge. Will keep for up to 6 days.

To freeze: To freeze this soup, allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating on the stove top.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: soup
• Method: stove top
• Cuisine: american

Keywords: gluten free, vegan, paleo, whole30, soup, winter, fall, thanksgiving, christmas, mushrooms, cashews, dairy free, easy