this vegan Vegan Mushroom Soup recipe is a rich and hearty flavorful bisque that warms to the core – straight up comfort food and you’ll want seconds!
recipe originally published March 25, 2014
TABLE OF CONTENTS
Vegan Mushroom Soup
I know I often use the word favorite when referencing food and recipes. The problem is, I really do feel that way about so many foods as I am describing them.
This Vegan Mushroom Bisque is no different. This recipe really is a favorite, because it is a warm bowl of comfort that has so much fantastic flavor.
What is a bisque?
A traditional bisque is a smooth, creamy soup that begins with a broth made from lobster, prawn, crab, or other crustacean.
In school, we learned that a modern “bisque” is often referring to almost any cream based, smooth puréed soup. I still have my notes on this – my instructor literally said “restaurants and their menus took liberties and here we are.”
How To Make Vegan Mushroom Bisque
I set the cashews to soak early in the morning, and by late afternoon I finished this quick recipe. The flavors are rich, hearty, umami. I wish I could give you a warm bowl right now.
Garnish this vegan mushroom bisque with vegan coconut bacon.
Which mushrooms are most flavorful?
Also see: which mushrooms are best for soup.
My answer to these questions are one in the same. For a crisp cool salad, I don’t mind a chewy sliced white button mushroom, the mainstay of the salad bar. I’d prefer a roasted morel or chanterelle on my salad, but that’s another recipe for another day.
For this Vegan Mushroom Bisque, I use the most flavorful, hearty mushrooms I can find. Combined with the other equally important flavor aspects of this recipe, the result is a deliciously rich and lovely soup.
My all time favorite shroom is the shiitake. It is the mushroom I use in this recipe. Other super flavorful mushrooms I love – and would also work here – are:
What To Serve With Vegan Mushroom Soup
A lovely crusty baguette of gluten free sourdough!
Soup is a great starter course, and this Vegan Mushroom Bisque is a great beginning to your holiday spread or any cold weather meal.
If you are adding this recipe to your meal prep planning for the week, it is a complement to a crisp salad or vegan chicken.
I have used this soup as a sauce over pasta, and it really works with so many entrees.
Meal Prep Recipe – How Long Does Leftover Soup Last?
I love this Vegan Mushroom Soup as a cold weather meal prep recipe. I’ll make a double batch and I enjoy for lunch with a salad and bread or crackers.
My rule of leftovers is 3 to 4 days for maximum flavor and freshness.
More Vegan Mushroom Recipes
- Avocado Shiitake Spring Rolls: a light and fresh option with layers of flavor! crunchy, chewy, and an extremely satisfying lunch or light dinner!
- Best Mushroom Burgers: are you looking for a tasty burger that will hold up, even on a grill? look no further, we have it and it is good.
- Crispy Shiitake BLT Sandwich: a flavorful stack of crispy, fresh, and juicy, this classic is full of summertime nostalgia!
- Deep Dish Pizza Pot Pie: a comfort food favorite, this mushroom filled meal is game day ready! make a large pie or multiple single serve style!
- Shiitake Cauliflower Risotto: a fancy date night dish! this one is worth the steps required, trust me! the flavors are incredible.
- Holiday Portobello Wellingtons: or as we call them at home – Portobellingtons. this holiday entree can be made as one impressive presentation, or as individual wellingtons. Perfect!
Did You Make This Mushroom Soup Recipe?
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- 1 1/2 cups raw cashews
- warm water for soaking
- 4 tablespoons olive oil, divided
- 1 yellow onion, peeled and chopped
- 3 stalks celery, chopped
- 2 cloves garlic, peeled and minced
- 4 cups shiitake mushrooms, sliced, plus extra for garnish
- 4 cups vegetable broth
- sea salt and black pepper
- 1/4 cup tamari, to taste
- Preheat oven to 350 °F. Line baking sheet with parchment or foil.
- Place cashews in bowl with warm water, set aside.
- Arrange shiitakes on prepared baking sheet. Drizzle with 2 tablespoons olive oil, bake at 350 °F for 25 minutes, turning halfway through. Remove from oven and set aside.
- In stockpot over medium heat, sauté onion, celery and garlic in remaining 2 tablespoons olive oil until soft. Add shiitakes and broth, reduce to simmer (15-20 minutes).
- Transfer shiitake mixture to blender (in batches if necessary). Add (drained) cashews and puree on high until smooth.
- Return to pot to keep warm. Season with tamari, salt and pepper. Serve warm, garnish with shiitake, tamari, sesame seeds, coconut bacon.
dairy, egg, and gluten free, vegan
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Serving Size:1 cup
Amount Per Serving: Calories: 123 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 467mg Carbohydrates: 9g Fiber: 2g Sugar: 3g Protein: 6g
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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