Vegan Cream of Mushroom Soup


This vegan cream of mushroom soup may sound complicated but it’s super simple. Made in approximately 30 minutes using one pot and a blender.

Beyond being incredibly tasty and wholesome, this soup is healthy and pure. No high fat creams. It’s seasoned with rosemary which pairs wonderfully. A lot of mushroom soup recipes call for thyme but I’m in love with rosemary, I also used brown button mushrooms with some enoki, but you can use whichever mushrooms you like best!


This soup is thickened by a simple homemade cashew cream (blending soaked cashews with some water) this makes it thick, but not too thick that it’s gelatinous like a lot of the store bought variety. I like to finish it off  by pureeing most of it in a blender then mixing it back in, this gives it the perfect texture for me, but you can do it to your preference. Taste the soup as you go along and adjust the seasonings to your taste. I personally don’t like my soups too salty so you can always add more.

This recipe makes about 4 servings but can be stretched into 6 if you are serving it as a starter dish.



Finally, serve with some crackers or bread, it’s a wonderful soup for dunking! Let me know how yours turns out in the comments!

Looking for more mushroom dishes? Try this Mushroom Walnut Burger or these Mexican Stuffed Portabello Mushrooms


  • 1 tablespoon Vegetable Oil
  • 1/2 diced Yellow Onion
  • 3 minced Garlic Cloves
  • 250g thinly sliced Mushrooms (your choice)
  • 1/2 teaspoon dried Rosemary
  • 1 teaspoon Salt
  • 2 1/2 cups Vegetable Broth (low sodium)
  • 1 tablespoon Cornstarch
  • 3/4 cup Cashews (soaked minimum 4 hours)
  • 1 cup Water
  • Salt and Pepper to Taste


    • In a high speed blender, blend together soaked cashews and water until liquefied. Set aside.
    • In a large, heavy bottom pot, heat oil on medium-high. Add onions and garlic, saute for 2 minutes. Add mushrooms and rosemary, lower heat to medium, continue to cook until mushrooms are soft (about 5 minutes).
    • Stir in vegetable broth, salt and cashew cream. Bring to a simmer and lower temperature to medium-low.
    • In a small bowl whisk together cornstarch with 1 tablespoon of water, pour into the soup and stir.
    • Simmer on low for 15 minutes until the soup starts to thicken, stirring occasionally.
    • Use a ladle to scoop out 1/2 – 3/4 of your soup into a blender. Give it a quick pulse, add back into the pot. Bring back to a simmer and let cook for an additional 10 minutes, stirring occasionally.
    • Serve immediately with some crackers or toast.


Roasted Red Pepper and Black Eyed Pea Soup


Makes 4 small soups
Prep Time: 5 mins
Cook Time: 40 mins

This soup is a fantastic way to incorporate these nutrient rich black eyed peas into your diet.

This hearty, creamy soup can also double as a dip by adding less water. What I love about this recipe is that it’s packed with flavor but only uses 6 simple ingredients. It can also be made oil-free.


This soup works great as a lunch dish paired with a salad and some crackers or as a starter at a dinner you are hosting, either way its flavor and simplicity will not disappoint.


  • 2 cups Black Eyes Peas
  • 2 Red Bell Peppers
  • 3 Cloves Garlic
  • 1 tablespoon Safflower Oil (optional)
  • 1 teaspoon Salt
  • 1/2- 3/4 cup Hot Water or Vegetable Broth


  • Soak beans overnight and cook according to package (usually 30-40 mins on simmer).
  • Pre-heat oven to 350′
  • Place red peppers and garlic directly onto a baking sheet lined with parchment paper (do not remove the skin from the garlic).
  • Cook in the oven for 30 minutes checking regularly to make sure the garlic has not burned. Remove the garlic from the oven, raise the temperature to 400′ and let the red peppers cook for an additional 10 minutes or until they become soft and the skin is chard.
  • Remove the skin from the garlic. Remove the skin, stem and seeds from the red peppers. Set aside some of the red pepper as it will be used as a garnish.
  • In a food processor blend together garlic, peppers, beans, oil, salt and water until desired consistency is achieved. If too thick add more water.
  • Dice up the roasted red pepper that you set aside, garnish and serve immediately.


Soba Noodle Soup

Serves 6
Prep Time: 10 mins
Cook Time: 20 mins

This soup is wonderfully hearty, fresh and full of nutrients. Flavored with onion fresh ginger and garlic with a touch of soy sauce. This soup uses simple ingredients and can be made in 30 mins. It makes enough for 6 people and keeps well if you don’t eat it all in one night. Fantastic for dinners and to pack in your thermos for your work lunch the next day! The recipe is versatile and can be made with whatever noodles you have in the cupboard and vegetables you have in the fridge.


  • 1/2 Diced Yellow Onion
  • 1 tbsp Vegetable Oil
  • 1 inch stick of Fresh Ginger Diced
  • 2-3 cloves of Minced Garlic
  • 1 cup sliced Brown Mushrooms
  • 3 stalks of Bok Choy Chopped
  • 1 large Sweet Potato Cubed
  • 6 cups Water
  • 1/2 package of Soba Noodles
  • 2 tbsp Soy Sauce
  • 1 tbsp Miso (optional)
  • Salt and Pepper to Taste


  • In a large pot heat oil and add onion, garlic and ginger and cook for 3-4 mins or until the onion becomes translucent. Add water and bring to a boil. Add sweet potato and reduce to a simmer.
  • Cook Noodles according to instructions on the package, rinse with cool water and set aside.
  • Let potatoes cook in the broth until soft, stir in mushrooms, miso (optional) and soy sauce and let simmer for another few minutes. ( Add Miso first and adjust the amount of soy sauce based on your taste- Miso is already quite salty) Add Bok Choy and cook until softened and vibrant green.
  • Add Cooked noodles, stir to combine.


Roasted Red Pepper and Potato Soup

Serves 6


  • 1/2 Yellow Onion
  • 4 Gloves of Garlic
  • 1 Orange Bell Pepper
  • 6 fresh Stems of Rosemary
  • 1 Tbsp Vegetable Oil
  • 4 cups of finely cut Yellow Potatoes
  • 4 tbsp of Tomato Paste
  • 1 can of peas
  • 5 cups water
  • 2 vegetable bouillon cubes
  • 1 tsp salt


  • Pre-heat oven to 450′
  • Cut orange pepper and onion into large pieces and place on a baking sheet lined with parchment paper. Remove skin from garlic cloves and place them on the same baking sheet, top with rosemary. Drizzle with vegetable oil and place in the oven for 20 mins.
Drizzle with vegetable oil and place in the oven at 450′ for 20 mins
  • In a large pot add water and bring to a boil, add bouillon cubes and whisk thoroughly to fully dissolve the cubes. Add tomato paste and continue to whisk until combined. Add potato cubes and continue to boil for 5 mins then reduce to a simmer.
  • Once the vegetables are done roasting, transfer into a blender or food processor and pulse until creamy. Add this puree to the pot and stir thoroughly.
  • Strain peas and add to pot, cover with a lid and and reduce to low and simmer for another 10-15 minutes.
  • Add salt and pepper to taste.
  • Serve and top with fresh Rosemary (optional)