Creamy Mushroom and Chickpea Soup Recipe for Cozy Nights

COMFORT IN A BOWL

Warm up with a large bowl of Mushroom Chickpea Cashew Cream Soup — a rich, creamy, and flavorful meal that comes together in about 30 minutes. It’s ideal for chilly days when you want something satisfying, nutritious, and simple to prepare.

This recipe is perfect when you’re short on time but still want a wholesome, filling meal. It makes about 2 servings and is vegan, gluten-free, and dairy-free.

MEET THE INGREDIENTS

SOUP

• Olive oil
• Onion
• Garlic
• Brown button (cremini) mushrooms
• Cooked chickpeas
• Salt

CASHEW CREAM

• Cashews (soaked)
• Tapioca flour
• Water
• Optional: garlic clove

HOW TO MAKE IT

SOUP

• Heat 2 tablespoons olive oil in a large pot over medium heat.
• Add the chopped onion and sliced mushrooms. Cook, stirring frequently, for 7–8 minutes until the vegetables are tender and golden. Add garlic and cook until fragrant, about 1 minute.
• Stir in water and cooked chickpeas, bring to a boil, then reduce to low-medium heat. Season with salt, cover, and simmer for 15–20 minutes, stirring occasionally.
• Stir in the cashew cream and cook 2–3 more minutes on low until the soup thickens, stirring constantly.
• When the mushrooms are tender, remove the pot from the heat and puree the soup with an immersion blender until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
• If the soup is thicker than you prefer, add more water to reach your desired consistency and adjust seasoning to taste.

CASHEW CREAM

• Combine soaked cashews, water, tapioca flour, and the optional garlic clove in a high-speed blender and blend until completely smooth. Use an immersion blender if preferred.

PAN-FRIED MUSHROOMS

• Heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add mushrooms in a single layer once the oil is hot.
• Cook until browned on one side, about 3–5 minutes. Stir and continue cooking 2–3 minutes more, until golden on most sides. Season with salt and set aside for garnish.

SERVING SUGGESTION

Ladle the soup into bowls and garnish with the pan-fried mushrooms and a sprinkle of sesame seeds or your favorite garnish.

TIPS AND HOW-TOS

Chickpeas: Use canned chickpeas for convenience or cook dried chickpeas yourself (see How to cook chickpeas).

HOW TO MAKE CASHEW CREAM

• Soak cashews in water for 1–2 hours (or longer). Drain and rinse before using.
• Blend soaked cashews with fresh water, tapioca flour, and optional garlic until silky smooth.

HOW TO COOK CHICKPEAS

• Rinse dried chickpeas and place them in a large bowl, covering them with plenty of water. Soak for at least 12 hours, preferably overnight, because they will expand.
• Drain, rinse, and transfer to a large pot. Cover with fresh water, bring to a boil, then reduce heat and simmer 1½–2 hours until tender.
• Cook with the lid slightly ajar to allow steam to escape and check water levels, topping up with hot water as needed.

MUSHROOM CHICKPEA CASHEW CREAM SOUP IS

• Vegan
• Gluten-free
• Soy-free
• Dairy-free
• Nutrient-packed
• Flavorful
• Creamy
• Easy to make

If you enjoyed this recipe, here are a few more favorites:

• Chunky potato soup
• Broccoli and Spinach Soup
• Broccoli, Spinach, and Chickpea Soup with Cashew Cream

Mushroom Chickpea Cashew Cream Soup

Nensi Beram

A rich and creamy mushroom chickpea soup made with cashew cream — comforting, vegan, and gluten-free.

Prep Time
15 mins

Cook Time
25 mins

Cuisine
Gluten-free, Vegan

Servings
2

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
• 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

• 1 tablespoon olive oil
• 100 g brown button mushrooms (cremini) sliced

Instructions

Soup

• Heat 2 tablespoons of olive oil in a large pot over medium heat.
• Add chopped onion and sliced mushrooms and cook 7–8 minutes until tender and golden. Add garlic and cook 1 minute more.
• Stir in water and cooked chickpeas, bring to a boil, then reduce heat and simmer 15–20 minutes, covered, stirring occasionally.
• Stir in cashew cream and cook 2–3 minutes more on low until the soup thickens.
• Remove from heat and puree until smooth with an immersion blender or in batches in a blender.
• Adjust thickness with additional water if desired and season to taste.

Cashew cream

• Place soaked cashews, water, tapioca flour, and optional garlic in a high-speed blender and blend until smooth.

Fried mushrooms

• Heat 1 tablespoon olive oil in a skillet over medium heat.
• Add mushrooms in a single layer and cook 3–5 minutes until browned on one side, then stir and cook 2–3 minutes more until golden. Season with salt.

Serving suggestion

• Serve the soup topped with the pan-fried mushrooms and a sprinkle of sesame seeds or herbs.

* Nutritional information is calculated automatically and should be used as an estimate.

Keyword
creamy vegan soup, hearty mushroom soup dairy-free, mushroom chickpea soup

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