Dharmishtha Gelda

Recipe: Creamy Vegan Mushroom Soup

This lovely mushroom soup is guaranteed to impress your friends, vegan or not! In this recipe, we have used nuts to develop a thick creamy texture that makes this vegan mushroom soup so much more satisfying. Enjoy this vegan mushroom soup as a healthy lunch or dinner — it’s so easy to make!

Photo of vegan mushroom soup taken and edited by Dharmishtha Gelda


  • 1 pack of portobello mushrooms — sliced
  • ½ cup boiled peanuts (can be substituted for pine nuts or cashews)
  • 2 cups unsweetened oat milk (any plant milk can be used)
  • 2 cups vegetable stock
  • 1 shallot — finely diced
  • 3 garlic cloves — chopped
  • salt to taste
  • ½ tsp black pepper
  • juice of ½ lemon
  • ½ tsp thyme
  • ½ tsp oregano
  • ½ tsp rosemary
  • 1 tbsp olive oil
  • fresh coriander (for the garnish)

Photo of portobello mushrooms taken and edited by Dharmishtha Gelda


  1. In a large deep pot, heat olive oil.
  2. Add the garlic and onion and sauté well. Later, add peanuts (or pine/cashew nuts), mushrooms, salt and pepper.
  3. Sauté until the mushrooms begin to release water (now, remove a few mushrooms and place to the side for the garnish).
  4. Add oat milk and stock and bring to a boil, then simmer for 10-15 minutes.
  5. Once cooled, blend this mixture until smooth.
  6. Now, transfer the soup to the pan again and add the herbs and lemon juice (if your taste buds are craving spices, add a pinch of paprika).
  7. Garnish with mushrooms and coriander, and serve along with some crackers .

Enjoy your vegan mushroom soup!

If you have any vegan recipes to share and you fancy yourself a photographer, get in touch with us today .