Creamy Mushroom and Chickpea Soup Recipe

COMFORT IN A BOWL

A large bowl of Mushroom Chickpea Cashew Cream Soup is the ultimate comfort food on a chilly day. This vegan, gluten-free, and dairy-free soup is rich, creamy, and deeply flavorful, yet comes together quickly—about 30 minutes from start to finish. It’s ideal for busy days when you want a filling, nutritious meal without spending hours in the kitchen. The recipe below serves 2, but it scales easily if you need more.

MEET THE INGREDIENTS

SOUP

• Olive oil
• Onion, chopped
• Garlic, minced
• Brown button mushrooms (cremini), sliced
• Cooked chickpeas
• Water or vegetable broth
• Salt to taste

CASHEW CREAM

• Cashews (soaked)
• Tapioca flour
• Water
• Optional: a clove of garlic for extra flavor

HOW TO MAKE IT

SOUP

• Heat 2 tablespoons of olive oil in a large pot over medium heat.
• Add the chopped onion and sliced mushrooms. Cook, stirring frequently, until the onions and mushrooms are soft and golden, about 7–8 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Pour in the water or vegetable broth and add the cooked chickpeas. Bring to a boil, then reduce the heat to low–medium, season with salt, cover, and simmer for 15–20 minutes to allow flavors to meld.
• Stir in the cashew cream and continue cooking on low for 2–3 minutes, stirring constantly until the soup slightly thickens.
• When the mushrooms are tender, remove the pot from the heat and puree the soup until smooth using an immersion blender, or transfer to a blender in batches. Blend until completely creamy.
• If the soup is thicker than you like, add a bit more water or broth to reach your preferred consistency and adjust the seasoning.

CASHEW CREAM

• Drain and rinse soaked cashews. Place them in a high-speed blender with the water, tapioca flour, and optional garlic. Blend until very smooth. This creates a creamy base that gives the soup body without dairy.

PAN-FRIED MUSHROOMS

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the sliced mushrooms in a single layer and cook undisturbed until they brown on one side, about 3–5 minutes.
• Stir and continue cooking another 2–3 minutes until mostly golden. Season with salt. These make an excellent garnish and add texture and concentrated mushroom flavor.

SERVING SUGGESTION

Serve the soup hot in bowls and garnish with the pan-fried mushrooms and a sprinkle of sesame seeds or freshly chopped herbs. A drizzle of extra-virgin olive oil or a few toasted seeds adds a finishing touch.

TIPS AND HOW-TOS

Chickpeas: Use canned chickpeas for speed, or cook dried chickpeas yourself for a fresher, creamier texture. If using dried chickpeas, soak them overnight and simmer until tender before adding to the soup.

HOW TO MAKE CASHEW CREAM

• Soak cashews for at least 1–2 hours (longer soaking yields an even creamier result). Drain and rinse before blending.
• Blend the soaked cashews with water, tapioca flour, and optional garlic until perfectly smooth. Adjust the water to reach the desired thickness: less for a thicker cream, more for a lighter texture.

HOW TO COOK DRIED CHICKPEAS

• Rinse chickpeas well, then place them in a large bowl and cover with plenty of water. Soak for at least 12 hours, preferably overnight.
• Drain and rinse the soaked chickpeas, transfer them to a pot, cover with fresh water, bring to a boil, then reduce heat and simmer for 1½–2 hours until tender. Keep the lid slightly ajar so steam can escape and add more hot water if needed during cooking.

WHY THIS SOUP WORKS

• Vegan, gluten-free, and dairy-free while remaining rich and satisfying.
• Cashew cream provides a silky, indulgent texture without dairy.
• Chickpeas add protein and body, making the soup filling and nutritious.
• Mushrooms deliver umami depth and earthy flavor.
• Simple technique and everyday ingredients—great for busy cooks.

Mushroom Chickpea Cashew Cream Soup

A creamy vegan mushroom soup made with chickpeas and cashew cream. Comforting, savory, and easy to make.

Prep Time: 15 mins • Cook Time: 25 mins • Servings: 2

Cuisine: Gluten-free, Vegan

Ingredients

Soup

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 500 g brown button mushrooms (cremini), sliced
• 250 g cooked chickpeas
• 600 ml water or vegetable broth
• Salt to taste

Cashew cream

• 60 g cashews (soaked 2–3 hours)
• 200 ml water
• 20 g tapioca flour
• 1 clove garlic (optional)

Pan-fried mushrooms for garnish

• 1 tablespoon olive oil
• 100 g brown button mushrooms, sliced

Instructions

Soup

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the chopped onion and sliced mushrooms until golden, about 7–8 minutes. Add garlic and cook 1 minute more.
3. Add water or broth and the cooked chickpeas. Bring to a boil, reduce heat, season with salt, cover and simmer 15–20 minutes.
4. Stir in the cashew cream and cook low for 2–3 minutes until slightly thickened.
5. Puree the soup until smooth using an immersion blender or a countertop blender.
6. Adjust consistency with more water or broth if needed and re-season to taste.

Cashew cream

1. Blend drained soaked cashews with water, tapioca flour, and optional garlic until completely smooth.

Fried mushrooms

1. Heat oil in a skillet over medium heat and add mushrooms in a single layer.
2. Cook until browned on one side, then stir and continue until golden on all sides. Season with salt and use as a garnish.

Serving suggestion

Ladle soup into bowls, top with pan-fried mushrooms and a sprinkle of sesame seeds or fresh herbs. Serve with crusty bread or a light salad for a complete meal.

* Nutritional information, if shown, is an estimate.