The typical Cream of Mushroom soup we find in restaurants are mostly made of guilt-ridden ingredients like cream, milk and butter to give it its thick texture. But we can always replicate this texture with plant-based ingredients, and the result is surprisingly good! The earthy mushroom flavour is greatly amplified in this recipe and the best part is it’s so easy to make! This will have to top my list of comfort food for rainy days.

Read this if you are unsure if you should wash your mushrooms before cooking.


675 ml vegetable stock
1            cup raw cashew nuts
2½         cups mushrooms (portobello, shitake, any kind you like!)
1            medium red onion
1            tbsp miso
1            tbsp tamari



A drizzle of garlic olive oil
Black pepper to taste
Spring onions
Wholegrain bread


  1. Chop mushrooms and onions.
  2. In a blender, combine 2 cups of mushrooms and the remaining ingredients and blend for 3 to 5mins as desired. The longer you blend, the warmer the soup!
  3. Add in remaining ½ cup of chopped mushrooms and pulse for a second.
  4. Serve soup with a drizzle of garlic olive oil, black pepper and chopped spring onions and then take a few slices of toasted wholegrain bread to pair with soup. Enjoy!


Variations / Substitutions

If you do not have garlic olive oil on hand, add a clove of garlic to blend with the soup ingredients. *Note: Garlic is an important ingredient in this recipe!

Regular soy sauce may be used instead of tamari.