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
Robin Lucas says
This is one of my favorite soups! Its so creamy and warms you up. I added more shrooms and cooked in a dutch oven on the stove top. It also freezes well too!
★★★★★
Alexis Joseph says
Yesss thank you TONS, Robin!!
Patti A Coyle says
Best soup ever! In my regular rotation. Thank you!
Suzanne says
The BEST soup. I always make sure to have the ingredients available and it has saved dinner countless times. I add a can of chickpeas at the end to make it more filling for my husband. I share this recipe with everyone I know!
★★★★★
Alexis says
Isn't this one a keeper?! Too delish!
Megan says
So incredibly delish! The flavor, wow!! And so easy to make on the stove top too! I’ve made this one on repeat! My meat eating/carnivore husband loves it too, as he says, “It’s a keeper!”
In Florida, but planning to make this today to summon some fall weather & cooler temps!
★★★★★
Alexis says
Yayyy this is seriously my fave soup so I'm glad you feel the same 🙂
Sydney Grace says
Seriously the best vegan version of a soup I have ever made! Highly recommend. It also reheats well!
★★★★★
Alexis Joseph says
Amaaaaazing!! Thanks, Sydney!!
Lisa says
? 8 ounces = 1 cup so do you mean 16 ounces of mushrooms?
Alexis Joseph says
Nope, an 8oz package! 8oz is a cup like you said when it comes to liquid but varies a bit with solids.
Stephanie says
This is absolutely delicious. I used 3 portabella caps (so a little extra mushroom), and was generous with the other vegetables as well since I didn't have veggie broth. On a whim, I added some pistachios to my second bowl--I highly recommend it.
★★★★★
Alexis Joseph says
Mmmm love that you used portobellos and pistachios to make it your own! Thanks for taking the time to leave a review and rating; I appreciate it tons.
Jennifer Henry says
This is so tasty, like Grandma Dorothy’s house after a cold walk with freezing toes, tasty. And it’s simple with simple ingredients!
I always make a double batch and freeze it.
★★★★★
Alexis Joseph says
Awesome!! Love that it freezes well. Thank you for the kind review!
Amanda says
Made this to pack for lunches this week, and it’s Amazing! Super easy to make, and I made it on the stove since I don’t own an instant pot.
★★★★★
Alexis Joseph says
It works so well on the stove! Glad you loved this one, and thank you 🙂
Becky Campbell says
If I didn’t cook this myself I would swear there was cream in it! So rich & delicious! Served it with a loaf of organic multigrain bread fresh from the oven! In Heaven!
★★★★★
Alexis Joseph says
Awesome! Isn't cashew cream crazy?! I have tons of recipes that use it so you'll have to keep exploring 🙂
Megan says
SO GOOD! Thanks for another great recipe!
★★★★★
Alexis Joseph says
Yay thanks Megan!
Alex says
I LOVE this soup! I didn't think I was a soup person, but I'm now a convert. Made a few small tweaks: reduced cashews to 2/3 cup, used 16 oz mushrooms, and 5 oz power greens instead of spinach. I wish I made a double batch, and definitely will next time!
★★★★★
Alexis Joseph says
16oz of mushrooms sounds perfect. Thanks, Alex!!
Alex says
This soup is amazing!! I doubled the mushrooms and used 5 oz. of greens. Delicious!! Planning to make a double batch next time and freeze leftovers for easy dinners 🙂
★★★★★
Alexis Joseph says
Yayy!! Good call on doubling the mushrooms...you can't have too many. So glad you enjoyed, and thank you for the rating!
Lindsay Goodman says
This recipe was incredibly easy and fun to make. I had never used cashews in this way and I was amazed how it worked! The soup is so delicious I had to scoop some into jars for my parents and sister. My 7-year-old daughter's eyes lit up when she tasted it. I will definitely be making it again. I followed the recipe precisely except I used a little less Tamari and added coconut liquid aminos and TJ's Chickenless Seasoning Salt.
★★★★★
Alexis Joseph says
Awww you made my day!! Thanks so much, Lindsay!
Yinka says
This is one of my new favorite soup recipes! My partner and I doubled the recipe and ate it for lunch all week long. NO creaminess or flavor was sacrificed by making it plant-based and using cashews. I don't eat dairy, but have in the past and would put this soup above ones made with cream in terms of flavor any day. The only change we made was to use Forbidden Rice because we couldn't find wild rice. We also used 1.5x the mushrooms and tamari to keep it GF. FANTASTIC, THANK YOU ALEXIS!!!
★★★★★
Alexis Joseph says
Love it! The more mushrooms, the merrier. Thanks so much, Yinka!
Erin says
This was such a nourishing dinner (or lunch!) And so easy to make! My fiancé and I both loved this soup and we will be making again. As always, thanks for the delicious recipe, Alexis!
★★★★★
Alexis Joseph says
Amazing, so glad to hear this was a winner!
Athena says
You have delivered yet another amazingly creamy and delicious vegan soup!! I've made this in the past and just made it again tonight and it never disappoints. I've made it on the stove top both times and have found that I needed to add about 1-2 cups more of liquid (I usually just add more water, but veggie broth works too). I also used liquid aminos instead of soy sauce and it was delicious!!
★★★★★
Alexis Joseph says
Oh that's so good to know about the stovetop version needing more water! That makes sense it probably evaporates versus all staying in the Instant Pot. I will add a note to the recipe! Thanks a ton, Athena!
Jessica says
So so good!! Easy to make and so flavorful. Definitely add this to your recipe list!
★★★★★
Alexis Joseph says
Thanks, Jessica! This is one of my favorite soups 🙂
Agnes Fournier says
this was great.
I used dried mushrooms since I didnt have fresh onesand didnt want to go tot he store and I also used mixed rice (I know it saise not to but thats all I have).
It turned out great, we love this, with a good baget on the side yummmm
Thank you for this recipe
★★★★★
Alexis Joseph says
I'm so glad those subbed work! Thanks a ton for the review, Agnes.
Devon says
This recipe was so easy to follow and absolutely delicious. I made it for a friend who was coming over for dinner and she loved it. Thanks for another great plant-based recipe! I will definitely be making this again soon.
★★★★★
Alexis Joseph says
Yayyy so good to know! Thanks, Devon!
Cynthia says
Love love love this! I made something similar which I thought was good and is good, but this is comfort food to me. The flavors are very thanksgiving. Perfect for this holiday. Thank you for sharing this delicious recipe.
★★★★★
Alexis Joseph says
Awesome, thanks so much!
Maclean Nash says
Absolutely fantastic!
I made this on Sunday (the stovetop way) for a week of at home lunches and it turned out wonderfully! So rich in flavour, so creamy, and so so satisfying! Paired with my favourite homemade bread!
Thank you so much!
★★★★★
Alexis Joseph says
Yay!! Homemade bread yummmmmm.
Sarah says
Love this recipe! Just made it and served it with buttered bakery bread like at Panera. When I made the cashew cream, instead of 1 cup water I did 1 cup oat milk and it turned out delish and super creamy!
★★★★★
Alexis Joseph says
Mmmmm that sounds soooo good! Thanks, Sarah!
Audrey says
This soup was so easy to make and it tastes amazing!
★★★★★
Alexis Joseph says
Fabulous, thanks Audrey!
Natalie says
Delicious and easy recipe!! Perfect for a cozy evening with some crusty bread to dip!
★★★★★
Alexis Joseph says
Wonderful, thanks a ton Natalie!
Angie says
This recipe was so simple to make and insanely delicious. I’ve never soaked cashews before and it really was as easy as soaking for an hour and just tossing them in the Vitamix until smooth. You cannot tell it’s vegan at all based on how thick and creamy the soup is from the cashews. I will definitely be adding this to my rotation of recipes!
★★★★★
Alexis Joseph says
Awesome! I use soaked cashews in tons of my recipes so I'm excited for you to try more. Thanks so much for the review, Angie!
Tracy says
This soup was one of the best soups I've ever had or made!! I cooked it on the stovetop and multiplied the ingredients X3. The prep time was ~1/2 hour which included cleaning and chopping the vegetables. I subbed herbes de provence for the sage since I was out of sage. I was worried initially, but when I taste the broth, it was incredible. I also left out the spinach at the end because the soup was perfect without it and I was worried that when the soup was reheated later (since I made a big batch), overcooked spinach might detract from its appeal. Will definitely make this soup again. Everyone in my family loved it!
★★★★★
Alexis Joseph says
Thank you tons for such a thoughtful review, Tracy! I'm so glad to hear it was a hit with the whole family. Enjoy!
Cindi says
My favorite instant pot soup!
★★★★★
Alexis Joseph says
Yayyy me too! Thanks, Cindi!
Jen says
I made this soup this evening. It's delicious! Thank you.
★★★★★
Alexis Joseph says
I'm so glad to hear that, Jen. Thanks for the review!
Naomi Paul says
SO delicious and SO easy to make. Thank you.
★★★★★
Naomi says
SO delicious and easy to make. Thank you.
★★★★★
shan says
OMG ... this soup is soooo good. I used dried mixed mushrooms because I didn't have any fresh. I also used the soaking liquid which added extra umami. It's creamy and rich and soooo satisfying.
Thank you! I will try freezing leftovers
★★★★★
Alexis Joseph says
Oh heck yes! That level of umami sounds epic. Thanks for letting me know, Shan!
Amy says
I am so happy I stumbled upon this recipe! Unfortunately, I didn't have any carrots in the house, but otherwise I had everything. used a wild rice blend and it turned out perfectly. I doubled the recipe and next time I will at least triple it. It is so tasty and I could eat it for every meal. We added frozen corn once it was done to cool it off a little and that was a nice touch. For the left overs we added raw kale once it was warmed up.
Definitely make this soup!!!!!!
★★★★★
Alexis Joseph says
Mmmm love the frozen corn addition. Thanks a ton for the star rating, Amy!
Eileen joseph says
With all of the snow coming, savoring this soup in front of a crackling fire. Delish with rosemary crackers.
★★★★★
Alexis Joseph says
Heck yes to crackers!
Jenny says
This was so easy! I hope was looking for an easy recipe and this met the criteria! I will continue to make this!
★★★★★
Alexis Joseph says
Heck yes, thanks Jenny!
Erin says
In love with this soup! The cashew cream makes it so decadent and creamy.
★★★★★
Emma Greenberg says
BOMB! Made it tonight and it might be my new favorite. I don’t have a blender in my teeny kitchen, so I halved the cashew amount and raw cashew butter to make the cream. So tasty!
★★★★★
Alexis Joseph says
Mmmmm love that modification. Thanks a ton for reviewing, Emma, and I'm thrilled you enjoyed the soup!
Karen says
This is so good! I’m a huge fan of soup Sunday so this is definitely being added to the rotation!
★★★★★
Alexis Joseph says
Wahoo! Thanks for taking the time to leave a review, Karen 🙂
Julie says
Super delicious soup that just makes you feel good! My kids couldn’t believe there was no dairy in it. Thanks for the recipe!
★★★★★
Alexis Joseph says
Isn't it crazy? So glad you love it as much as I do!
Lisa says
This soup was so simple to make love it and will be making again today.
★★★★★
Alexis Joseph says
Wahoo! Thanks so much for taking the time to come back and let me know, Lisa. This soup is truly one of my favorite blog recipes 🙂
Valerie says
We are big mushroom lovers over here - I think this would be a hit! 🙂 Does it freeze well?
Alexis Joseph says
I haven't frozen this one, but I don't see why not!
Neela says
I'm a little confused. Do we need to put it in the IP for 40 minutes??? That seems incredibly long so I just wanted to doublee-check.
Thank you.
Alexis Joseph says
Yep, that's correct! Wild rice takes a while 🙂 Enjoy!
Athena T Crowley says
Made this soup last night and as usual... absolutely amazing! I shared with my friends who are very skeptical of "healthy" foods and they completely loved it. I did the stove top version and I will say that after a night in the fridge, it became very thick so I added another 4 cups of vegetable stock. Might be because I like to add lots of veggies though (oopsie). Overall, super easy and delicious!
Alexis Joseph says
I'm sooo happy to hear that! Thanks, Athena 🙂 Yes, the more veggies you add, the thicker it'll be. Cheers to cozy soup!!
Gina says
This was awesome and so easy with the instapot! I added some Hatch green chile which was a nice addition and gave it a little heat. It was perfect on a cold snowy evening!
Alexis Joseph says
Mmmm love hatch green chiles. Thanks for letting me know, Gina!
Carrie says
I made this last night (instant pot) with one substitution; instead of the cashew cream I thew in a can of light coconut milk. This soup is extremely easy to throw together and has great flavor right away. (i.e., defies the rule of soup; it's usually better the next day.) We'll be making this on HEAVY rotation, right next to your creamy vegan broccoli cauliflower soup and ALWAYS a salad with your balsamic vinaigrette!
Alexis Joseph says
Hahaha isn't it crazy how flavorful it is? I think the soy sauce really makes it! I'm so thrilled that the coconut version worked for you. Thanks so much, Carrie!
Valerie says
I’d like to make this but my son is allergic to nuts. What would you suggest? Maybe coconut cream?
Alexis Joseph says
Reader Carrie commented that she used a can of light coconut milk!
Catherine C says
Made this tonight and I’m SO glad I did! I was super anxious about the blended cashews, but holy cow a) it was easy b) it was delicious! Another easy win for the pressure cooker ? thanks for posting!
Alexis Joseph says
Heck yes! Cashew cream is seriously life-changing. Thrilled you loved it! I swear it gets better after sitting in the fridge, too!
Andrea says
Planning on making this soon! Can purple rice be used instead of wild rice? It kind of looks the same.
Thanks
Alexis Joseph says
I have only tested this recipe with wild rice, which can cook differently than other varieties of rice. I can't guarantee it'll turn out the same, but let me know if you try it!
Nicki says
I do not have an instant pot so I did the stovetop version. This recipe turned out INCREDIBLE. I’m not vegan and was skeptical about substituting cream with cashew but now I think I prefer it! This soup is so cozy
Alexis Joseph says
Your comment made my day! I'm not vegan either obviously BUT it's so fun to experiment with dairy-free, plant-based versions 🙂 Thanks for coming back to let me know how much you enjoyed it!
Teresa says
Made this and very yummy!!! Thanks for the recipe!
Alexis Joseph says
Wonderful! Thanks for letting me know, Teresa!
Marnie says
Made this today! YUMMMMY! I didn’t have any sage, so subbed in a packet of Sazon; and I don’t care for spinach, so I subbed in Arugula. Otherwise, followed exact recipe. Truly amazing. Highly recommend! I’ll post a photo on your Pinterest link.
Alexis Joseph says
Fabulous!! How yummy that you subbed arugula. So glad you enjoyed it, Marnie!
Dylan says
Yesssss! Aren't Instant Pots the best?! Making this ASAP!