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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.
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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
Units
Scale
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!
Keywords: vegan cream of mushroom soup
