Creamy Winter Mushroom Soup

Mushroom soup

Most of you probably think of creamy soups as heavy and unhealthy. But what if I told you there are tasty ways to change it up?

Cream of Mushroom soup is one of those classic dishes that never seems to go out of style and makes a perfect winter meal.

This homemade edition is nutrient-dense and flexible enough to be the Cream of ANYTHING with some minor tweaks. Plus it’s dairy-free, making it an easy one to please a crowd.

Mushroom soup

Creamy Winter Mushroom Soup

Creamy soups often get a bad wrap, but this healthy, non-dairy version will have you craving soup all winter.
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people


  • 1 Stock pot or soup pot


  • 2 ½ tbsp olive oil
  • 1 sweet onion
  • 2 cups cremini mushrooms, chopped
  • 4 garlic cloves, minced
  • 2 tsp dried thyme, chopped
  • 2 tbsp yellow miso
  • 1 small head of cauliflower, chopped (about 4 cups)
  • ½ cup raw cashews, unsalted
  • 10+ cups water
  • 1 tsp salt


  • In a large soup pot, sauté onion and mushrooms [or vegetable of choice] in olive oil until mushrooms release their liquid and begin to brown. Reserve a few mushrooms for garnish if desired.
  • Add garlic and thyme; sauté an additional 2 minutes.
  • Add miso paste and stir to coat onions.
  • Add cauliflower and cashews and enough water to cover the cauliflower. Bring to a boil then reduce heat and simmer until the cauliflower is soft about 15-20 minutes.
  • Add water if necessary to keep cauliflower covered.
  • Remove from heat and let stand until cool enough to puree.
  • Puree soup in batches in a blender (or use a stick blender). Be sure the cover of the blender is on tight as steam from the soup could pop the lid.
  • Season with salt, to taste.
  • If desired, add nutritional yeast or shredded cheese to amp up the flavor


For Cream of Tomato:
Replace mushrooms with 2 cups of chopped canned tomatoes.
For Cream of Broccoli:
Replace mushrooms with 2 cups of broccoli florets