An image of a bowl of cream of mushroom soup.

Cream of Mushroom Soup

Cremini mushrooms boast antioxidant and anti-inflammatory benefits and are a great source of many vitamins and minerals.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course, Soup
Servings 4


  • 1 lb cremini mushrooms chopped
  • 1 yellow onion medium, diced
  • 4 cups water plus extra as needed
  • 1 low sodium vegetable stock cube or veggie stock instead of half of the of water
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/4 cup cashews
  • 4 garlic cloves
  • 1 tbsp miso


  • In a soup pot, heat a few tablespoons of water or veggie stock and saute the onions and mushrooms until the mushrooms begin to release their water (about 5 minutes).
  • Add the veggie stock, thyme, and rosemary, and bring to a boil. Reduce to a simmer, and cook for 15 minutes. Meanwhile, add the cashews, garlic, and miso to a blender. 
  • Carefully transfer the soup to the blender, blend until smooth, and return to the soup pot (this might have to be done in a couple of batches depending on the size of your blender). If the soup is too thick, add a little water to thin it out.
  • Serve, and garnish with unsweetened plain coconut yogurt and some black pepper if desired.


  • Instead of transferring the soup to a blender, you can use an immersion blender. However, if doing so you should add the cashews, garlic, and miso with 1/2 cup of water (or more if necessary), and blend it until smooth before adding it to the soup.