Super easy and flavorful Vegan Cream of Mushroom Soup! With wild rice and loads of veggies, this is the ultimate cozy winter meal! So thick and creamy, you'd never believe it's dairy free.
So 2019 was the year of falling in love with the Instant Pot. I blame Jeff.
He fell head over heels for it, making his lunches in this magical machine daily. Naturally I had to see what all the fuss was about. And alas, I get it!
It's a miracle worker. It gives an entirely new meaning to "set it and forget it." I was so afraid to learn how to use it but the reality is that it couldn't be simpler to use.
I'm still obsessed with my Creamy Broccoli and Cauliflower Soup and of course my top-rated Yummiest Vegetable Soup, but this Vegan Cream of Mushroom and Wild Rice Soup maaaay be my favorite soup of all time.
It's just so...craveable. You'll have to make it to know what I mean, mmmk? Mmmk.
I grew up looooooving cream of mushroom and wild rice soup. Ya know, like the Panera kind in a sourdough bread bowl the size of my head. Is there even any other kind? But wait...the bread bowl. I DIE FOR IT.
This dairy-free version requires no cream but still somehow tastes decadently creamy and fantastically satisfying. Truly comfort food in a bowl!
The key is cashews. Because you know, the key is always cashews. Simply give them a soak, blend with water until luxuriously smooth and creamy, then stir into the soup. Cashews + liquid = magic. Instant creaminess.
And get this---pressure cooking preserves nutrients in food better than any other cooking method! That's right, it's not temperature that harms the nutrients in food, it's the length of cooking.
Wild rice fun facts
We don't want a blend here, we want 100% wild rice. If you use another kind of rice, the cooking time will vary. You can find wild rice at Trader Joe's and Giant Eagle in good sized bags versus the 4oz boxes some stores carry. I used this one.
Did you know wild rice isn't actually rice at all? It's technically a type of grass grown in freshwater that has seeds resembling rice. Since it looks and cooks like rice, it's called rice. It's known for its robust, nutty flavor.
Wild rice is rich in manganese, phosphorus, and zinc and has more protein than any other kind of rice.
Can I make in the Instant Pot?
Yes! Simply soak the cashews, then place remaining ingredients (except soy sauce and spinach) in the Instant Pot. Cook for 40 minutes. Make the cashew cream, then stir it in along with spinach and soy sauce.
See the recipe card for full instructions!
Behold, SOUP SEASON.
Craving more soup goodness? Don't miss my other stellar soup recipes!
- Vegan Cream of Broccoli and Cauliflower Soup
- Yummiest Vegetable Soup
- Healthy Salmon Corn Chowder
- Golden French Lentil Soup
- Vegan Cream of Broccoli Soup
Vegan Cream of Mushroom Soup Recipe
- Prep Time: 10 min
- Cook Time: 1 hr 10 min
- Total Time: 1 hr 20 min
- Yield: 5 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Super easy and flavorful Vegan Cream of Mushroom Soup! With wild rice and loads of veggies, this is the ultimate cozy winter meal! So thick and creamy, you'd never believe it's dairy free.
Ingredients
- ¾ cup raw cashews
- 1 ½ cups chopped onion (1 medium onion), diced
- 1 ½ cups chopped carrot (4 medium carrots)
- 1 ½ cup chopped celery (4 ribs celery)
- 8 oz sliced mushrooms (2 cups, add more if you love mushrooms!)
- 4 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried sage
- ¾ cup uncooked wild rice (do not use a blend)
- 4 cups vegetable broth
- 1 ¼ tsp kosher salt
- 1 tbsp soy sauce (sub tamari for gluten free)
- 2 cups fresh spinach, chopped
- Freshly ground black pepper, to taste
Instructions
- Place cashews in a small bowl. Cover with very hot water and let soak while you make the recipe.
- Warm olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, celery, mushrooms, garlic, and salt and cook for 10 minutes, stirring often.
- Add spices, wild rice, and broth. Bring to a boil, then lower heat and simmer uncovered for about an hour, or until rice is tender, stirring occasionally.
- Drain and rinse cashews. Place in blender (I used my Nutribullet) with 1 cup water and blend until completely smooth and creamy. Stir into soup along with soy sauce and spinach. Serve with crusty bread or croutons, of course!
Notes
Instant Pot version: Follow step 1. Then place remaining ingredients except soy sauce and spinach in the Instant Pot. Cook on manual, high pressure for 40 minutes. Note that it takes ~10 minutes for the pot to come up to pressure before it starts cooking and counting down. Once it's done, carefully quick release any remaining steam using the valve on top. Remove the lid and turn the machine off. Proceed with step 4.
Keywords: vegan cream of mushroom soup
Jeff says
Best soup I've ever made I think! So yummy!
★★★★★
Alexis Joseph says
Wow amazing, thanks so much Jeff!
Sadie Jensen says
This is soup was fantastic! Even my kids were in awe!
★★★★★
Alexis Joseph says
Best news that the kiddos approved! Thanks SO much, Sadie!
Jenn K says
Delicious. Started making this and realized I ran out of wild rice. Triaged by changing pressure cook time to 5 minutes to cook the veggies, then added cooked sorghum at the end. Tasted really excellent - awesome flavor combos and loved the sage. Can't wait to try it with the wild rice next time.
★★★★★
Alexis Joseph says
Heck yes, love that it works with sorghum. Thanks, Jenn!
Becky says
I was wondering if you can make this soup without the cashews for less fat?
Thank you
Alexis Joseph says
The cashews are what make it creamy, so it would just be a less tasty broth based soup without them! I'd argue 10 grams per serving is a great amount of healthy fats 🙂 You could use a non-dairy milk from a carton but it won't have the same creamy effect that the cashews have if it's lower in fat.
Dina Gonzalez says
I love this soup and it's aways a hit with my family. It's easy and delicious 🙂
★★★★★
Alexis Joseph says
I'm thrilled to hear it, thanks Dina!