This perfectly creamy and vegan potato mushroom soup spiced with rosemary and thyme is rich and hearty. It is full of fiber and resistant starch for gut health and weight loss. Mushrooms are one of the best foods to lower blood sugar levels. And who doesn’t love a good mushroom soup recipe?
I have wanted to make a creamy vegan mushroom soup for a while, and I finally perfected this recipe after a couple of tries. Cashews combined with potato and vegetable stock is the perfect base for this creamy potato mushroom soup.
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The sliced mushrooms are sauteed with one onion and a clove of garlic. I left most of the mushrooms sliced for a chunky mushroom soup with texture. For an extra creamy mushroom flavored base, I blended ¼ cup of the sauteed mushroom, onion, and garlic, then left the rest of the mushrooms sliced.
I love the creaminess and heartiness of the sliced mushrooms in this creamy potato mushroom soup that is rich in flavor and satisfying on a chilly day.
Benefits of this vegan potato mushroom soup
This chunky mushroom soup is high in plant-based protein as mushrooms are an excellent source of protein. Mushrooms are also high in fiber which is ideal for gut health and weight loss.
Potatoes can get a bad rap, but potatoes contain resistant starches, which is food for the microbiome in the colon. The resistant starches in potatoes help make you feel satiated, perfect for weight loss and preventing people from overconsuming calories.
Nutritional yeast is a vegan’s best friend for adding a savory, cheesy flavor to foods, including this vegan mushroom soup. It is high in B vitamins that are crucial for energy production and B12, which is very hard for vegans to get dietarily.
Cashews make the best creamy vegan soups. Blending cashews with water to make cashew milk is a great way to flavor soups.
Onions and garlic contain sulfur compounds essential for liver detox, especially the sulfation liver detoxification pathway.
This soup is high in fiber and fodmaps, which is not beneficial for anyone dealing with SIBO but great for eating healthy and losing weight. Eating low-fat plant-based soups is the best for weight loss. Mushrooms are low in calories yet packed full of nutrients and protein. They are one of the best foods to lower blood sugar levels and prevent type 2 diabetes.
Soups are easy for the body to digest, making them great for gut health, especially this high fiber soup that nourishes the colon’s microbiome. Fiber is a double-edged sword that is not good for the initial stages of SIBO, yet it is required for healthy bowel movements and long-term gut health.
If you like mushrooms, I am sure you will love this creamy vegan mushroom soup that is hearty, savory, and the perfect soup to enjoy on a cold autumn or winter day!
Vegan Potato Mushroom Soup
- High speed blender
- Soup pot
- frying pan
- 2 medium potatoes (or 2 cups)
- 6 cups sliced mushrooms
- 1 onion
- 1 clove garlic
- ½ cup cashews
- 1 tsp olive oil
- 3 cups vegetable stock
- 1 tsp rosemary
- 1 tsp thyme
- 2 tbsp nutritional yeast
- salt and pepper to taste
- Cut potatoes into quarters and place in a pot with boiling water. Cook for 20 minutes.
- slice mushroomes and dice the onion and garlic. Saute in a pan with 1 tsp olive oil for 10 minutes.
- Place vegetable stock with water, cashews, 1/4 cup sauted mushrooms and cooked potatoes in a blender and blend until smooth and creamy.
- Combine all ingredients into a soup pot and spice with nutritional yeast, thyme and rosemary. Simmer for another 10 minutes on low and enjoy!