Restaurant-worthy thick and creamy Vegan Cream of Mushroom Soup with wild rice! Loaded with veggies and tons of flavor, this is the ultimate cozy cooler-weather meal (it's a Hummusapien community favorite!). Vegans and carnivores alike love this recipe; you'd never believe it's healthy and dairy free.
I grew up adoring 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?
I'm still obsessed with my Creamy Broccoli and Cauliflower Soup, Creamy Potato Soup, and my beloved Yummiest Vegetable Soup, but this soup is legit my all time favorite Hummusapien soup recipe!
There, I said it. We're picking favorites today.
Ingredients
- Cashews: The creamy base of our soup that makes it taste like it's made with heavy cream! We'll blend it with water to create a super rich dairy-free cream. Raw cashews have the best mild flavor here. I've tested this with roasted cashews and it works but raw is ideal. Don't miss all my favorite vegan soup recipes!
- Mirepoix: A mix of onion, celery, and carrot to create a flavorful, veggie-packed base.
- Garlic: Plenty of fresh garlic for depth of flavor.
- Mushrooms: I use Baby Bella but white mushrooms or any variety you like works great.
- Wild rice blend: I've tested this recipe with 100% wild rice and also a blend and both work well, similar to my Lemon Chickpea Rice Soup. I've noticed wild rice is a lot harder to find and more expensive lately, so a blend is more accessible.
- Thyme and sage: Dried spices add loads of savory flavor.
- Vegetable broth: The liquid base. I use the big Better Than Bouillon from Costco.
- Spinach: For a pop green color and extra antioxidant power. You could also use Swiss chard or kale.
- Soy sauce: This adds delicious umami flavor and depth. It really takes this soup to the next level!
See recipe card for full ingredient list.
How to make (step by step)
Add cashews to a small bowl and cover with hot water.
Sauté onion, carrot, celery, mushrooms, garlic, and salt in olive oil for 10 minutes.
Add spices, wild rice, and broth. Bring to a boil and simmer for an hour.
Drain and rinse cashews. Place in blender with 1 cup water and blend until smooth.
Stir into soup with soy sauce and spinach and enjoy!
Wild rice health benefits
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. It's known for its nutty, robust flavor.
As a dietitian, I love how wild rice is rich in manganese, phosphorus, and zinc and has more protein than any other kind of rice!
A fourth cup of uncooked rice boats 6g of plant protein and nearly 3g of filling fiber.
How to make in Instant Pot
- Follow step 1 of the recipe.
- Place remaining ingredients except soy sauce and spinach in the Instant Pot. Cook on manual, high pressure for 40 minutes.
- 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.
Did you know pressure cooking preserves nutrients in food better than any other cooking method? See the recipe card for full instructions!
How to make in slow cooker
- Sauté veggies per the recipe.
- Pour into slow cooker with broth, rice and spices.
- Cover and cook on low for 7-8 hours, or until rice is tender. (Soak cashews when there's an hour left.)
- Once soup is done, pour in cashew cream, spinach and soy sauce.
How to store
Store leftovers in an air-tight container in the refrigerator for up to 5 days.
Can the soup be frozen?
Yes! Place cooled soup in a large freezer baggie and lay flat to freeze. It will last 3 months in the freezer.
Thaw overnight in the fridge and then warm on the stove once you're ready to eat! Behold, SOUP SEASON.
Print
Cashew Cream of Mushroom Soup with Wild Rice (Vegan)
- Prep Time: 10 min
- Cook Time: 1 hr 10 min
- Total Time: 1 hr 20 min
- Yield: 5-6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Restaurant-worthy thick and creamy Vegan Cream of Mushroom Soup with wild rice! Loaded with veggies and tons of flavor, this is the ultimate cozy cooler-weather meal (it's a Hummusapien community favorite!). Vegans and carnivores alike love this recipe; you'd never believe it's healthy and dairy free.
Ingredients
- ¾ cup raw cashews
- 1 tbsp extra virgin olive oil
- 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 or wild rice blend, rinsed
- 4 cups vegetable broth (I use Better Than Bouillon)
- 1 ¼ tsp kosher salt and freshly ground black pepper, to taste
- 1 tbsp reduced sodium soy sauce (sub tamari for gluten free)
- 2 cups fresh spinach, chopped
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 high-speed blender (I used my Nutribullet, do not use food processor) with 1 cup water and blend until completely smooth and creamy. Stir into soup along with soy sauce and spinach. For thicker, more chowder-like soup, continue to simmer until thickened to your liking!
Notes
See post for Instant Pot and Slow Cooker directions.
Keywords: vegan cream of mushroom soup
Leslie says
I saw this recipe today & just had to make! It was easy and delicious. Nourishing and healthy recipes are my fave and she’s a pro at these!! I only had basmati rice but it worked well.
★★★★★
Alexis Joseph says
I’m thrilled to hear thank, thank you Leslie!
Jen says
Just delicious!! I made this in the Instant Pot. I sauteed the onions and then added the rest of the vegetables and sauteed them as well before turning it on to pressure. I also used more than a pound of mushrooms. In addition, I blended okara (soy pulp) with the cashew cream (I make soy milk so often, I have a lot of okara to use up.) The soy pulp did not change the flavor, it just adds protein and fiber. Thanks for another great recipe.
★★★★★
Alexis Joseph says
You made my day, thanks so much for letting me know you loves it Jen! The more mushrooms the better 🙂
Jessica Schwartz says
This was absolutely delicious!! Would never know there’s no cream. Healthy and tasty, easy to make.
★★★★★
Alexis Joseph says
Yayy thank you so much, Jessica! Cashews are magical.
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!