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.

– raw cashews – olive oil – onion, diced – garlic, chopped – crimini, white, or mixed mushrooms – kosher salt – nutritional yeast


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.

Add mushrooms and cook, stirring occasionally, for about 6-8 minutes, until most of the liquid released from the mushrooms has evaporated.

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.

Give this recipe a try! Tap the link for the full recipe details.