This Mushroom & Thyme Soup is one of my favorite ways to enjoy the earthy depth of mushrooms, especially in the colder months. It’s hearty, comforting, and nourishing, with layers of flavor that feel both simple and indulgent. The addition of cashews and white beans makes it creamy without dairy, while thyme brings a fragrant herbal note that ties everything together.

Why You’ll Love This Recipe

I like this soup because it’s incredibly versatile and satisfying. I can make it with humble button mushrooms or elevate it with wild mushrooms when I want something special. I love that it gets its creaminess naturally from blended cashews, which means it feels rich while still being wholesome. It’s a recipe I turn to when I want a bowl of comfort that also supports my health with fiber, plant-based protein, and immune-boosting nutrients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tbsp olive oil

• 2 white onions, diced

• 2 sticks of celery, diced

• 5 garlic cloves, chopped

• 500g mushrooms, roughly chopped

• A few sprigs of fresh thyme

• 1L chicken or vegetable stock

• 100g cashews, soaked and drained

• 1 tin (400g) white beans, drained and rinsed

To serve:

• 150g wild mushrooms, sautéed

• Extra thyme leaves

• A drizzle of olive oil

Directions

1. In a large heavy-bottomed saucepan, I heat the olive oil and sauté the onions and celery for 6–8 minutes.

2. I add the garlic and cook for another 2–3 minutes.

3. Next, I stir in the mushrooms and thyme, then pour in the stock and add the beans.

4. I bring everything to a boil and let it simmer for 12–15 minutes.

5. While the soup simmers, I blend the soaked cashews into a cream.

6. I stir the cashew cream into the soup and blend it partially, leaving some texture instead of making it a full puree.

7. Finally, I sauté the wild mushrooms in a little olive oil for garnish and serve the soup topped with wild mushrooms, thyme, and a drizzle of olive oil.

Servings and timing

This recipe makes enough for 4–6 servings. It takes about 10 minutes to prepare and 30 minutes to cook, so in roughly 40 minutes I have a nourishing homemade soup on the table.

Variations

I sometimes swap in leeks instead of onions for a milder flavor. When I feel like a deeper umami taste, I add a splash of tamari or soy sauce. If I want a lighter soup, I leave out the cashews and just blend some of the beans for creaminess. A handful of spinach stirred in at the end is also a lovely way to boost the greens.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. It reheats gently on the stove or in the microwave. If I want to make a bigger batch, this soup also freezes well for up to 2 months. I just make sure to cool it completely before freezing and reheat it slowly to preserve the flavor and texture.

FAQs

Can I make this soup ahead of time?

Yes, I often prepare it the day before. The flavors actually deepen overnight, making it even more delicious.

Can I use dried thyme instead of fresh?

I can, but I prefer fresh thyme for its brighter flavor. If I use dried, I only add about half the amount.

Do I need to soak the cashews overnight?

I usually soak them for at least 2–3 hours, but if I’m short on time, I soak them in hot water for 30 minutes.

Can I make this soup without blending?

I can leave it chunky if I prefer more texture, but blending even a portion of it gives the soup a lovely creaminess.

What type of mushrooms work best?

I find that a mix of mushrooms gives the best flavor, but even plain white button mushrooms make a delicious soup.

Conclusion

This Mushroom & Thyme Soup is a simple, nourishing, and cozy dish I love to prepare when I need comfort in a bowl. It’s flexible, creamy without dairy, and packed with goodness from mushrooms, beans, and herbs. Whether I enjoy it as a light lunch or a hearty starter, it never disappoints and always feels like a hug in a bowl.