Dairy-Free Turkey Mushroom Soup (made creamy with cashews)
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Indulge in the comforting goodness of this turkey mushroom soup made with a twist that transforms leftover Thanksgiving or Christmas turkey into a creamy, flavorful soup. With just 10 minutes of prep time, it’s as simple as it is delicious.
If your post-Thanksgiving fridge is overflowing with leftovers, this turkey mushroom soup is one of my favorite ways to keep dinnertime exciting. It’s cozy, satisfying, and a great way to give leftover turkey a second life.
A potato and cashews (or cashew butter) give the soup a rich, velvety texture that tastes like you’ve poured in a splash of cream — even though there’s none in the pot. It’s comforting, clever, and exactly the kind of meal I crave after a holiday feast.
Ingredients needed
This creamy turkey soup with mushrooms uses these ingredients:
- Mushrooms: Adds earthy richness and umami depth.
- Onion: Contributes sweet undertones.
- Garlic: For a savory note.
- Carrots: Adds natural sweetness and a vibrant color.
- Celery: Brings a refreshing note to the base of the soup.
- Potato: Adds creaminess when blended with the cashews (if you have leftover mashed potato from Thanksgiving, you can sub it in here!)
- Homemade turkey stock: You can also substitute for chicken.
- Turkey meat: Adds protein for a hearty, satisfying soup.
- Cashews: When blended, cashews contribute a nutty creaminess.
How to make the turkey stock
Homemade stock is a super easy and delicious way to infuse extra goodness and flavor into your recipes! It’s as easy as putting bones in a pot, covering them with water, and letting them simmer for a while. This crockpot turkey stock recipe is super easy – when you’re cleaning up from Thanksgiving, pop all the turkey bones into your slow cooker, fill it with water, and set it for ten hours, then wake up to delicious stock! Or, you can also make a stovetop version using this turkey stock recipe.
This works just the same with using chicken bones to make chicken broth.
What to serve with turkey mushroom soup
This turkey and mushroom soup is hearty enough to be a standalone meal, but you can top it off with some crowning croutons.
No duo is more dynamic than soup and grilled cheese – serve it with a twist with this sriracha apple grilled cheese.
For a fresh side, serve alongside this asparagus salad, kale apple salad, or arugula wild rice salad.
Recipe FAQs
Can I substitute the cashew for another type of nut?
Cashews are used in this soup as they blend into a smooth paste, which thickens the soup. They also have a very neutral flavor. If you’re able to blend other nuts so they are very smooth – with a similar consistency as a nut butter – then they’ll work. If your blender isn’t high-powered enough, you can also use cashew butter. When substituting cashew butter for raw cashews use half the amount that the recipe calls for.
Should I soak the cashews before blending?
If you have a high-powered blender (like a Vitamix) then you can skip the soaking part. If your blender is a little less powerful, soaking the cashews helps soften them so they blend faster. If you’re crunched for time, you can pour boiling water over them and let them sit for about 10 minutes.
Can I store leftovers?
Yes, leftovers can be stored in an airtight container in the fridge for 3-4 days. When reheating, be careful not to cook too long as the cashew sauce may thicken a little too much. If you encounter this, thin it with a little water or stock if needed. To store for longer, keep in the freezer for up to three months and thaw in the fridge before reheating.
Dairy-Free Turkey Mushroom Soup (made creamy with cashews)
Ingredients
- 2 tablespoons olive oil
- 10 ounces mushrooms (sliced)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 2 medium carrots (chopped)
- 2 stalks celery (chopped)
- 1 medium potato (peeled and cut in half)
- 1 teaspoon dried thyme
- 6 cups homemade turkey stock (can sub chicken)
- 2 cups shredded turkey meat (can sub chicken)
- ¼ cup cashews (see notes)
- Sea salt and pepper (to taste)
Instructions
- Note: this recipe uses the leftover meat from your turkey dinner and stock made from the bones. You need to make the stock first – it's easy! This is the crockpot recipe we use. You can also make a stovetop version using this recipe.
- Heat the oil in a large pot over medium-high heat. Add the mushrooms and cook until they are soft and starting to brown, about 10 minutes. Add the onion and cook until it softens, about 3-4 minutes. Add the garlic and cook for 1 minute more.2 tablespoons olive oil, 10 ounces mushrooms, 1 medium onion, 4 cloves garlic
- Add the carrots, celery, potato, thyme, turkey stock, and meat to the pot and bring it to a boil. Reduce the heat to medium and simmer the soup for 20 minutes, or until the potato is soft.2 medium carrots, 2 stalks celery, 1 medium potato, 1 teaspoon dried thyme, 6 cups homemade turkey stock, 2 cups shredded turkey meat
- Remove the two potato halves from the soup and put them into your blender. Add the cashews and enough of the soup liquid so they will blend. Don't worry if you get a few small pieces of the other veggies into your blender. Blend on high until smooth then return the 'cream' to the pot. Season to taste with sea salt and pepper.¼ cup cashews
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Made this today and it was fabulous! Thank you for sharing the recipe.
I’m so happy to hear you like the recipe!
Just stumbled upon your recipes. I made the crockpot turkey broth overnight. Tomorrow I’m making this soup. Do you have a suggestion on how much cream you’d use if swapping it for the potato/cashews? I’m not going to be venturing back to the store before I make this so I’m just using the cream I have
I would add about a 1/2 cup. 🙂
Soooooooooo glad to see a recipe using boiled up bones!! I made this with no potato as my husband is diabetic and it was totally lovely, added a tsp of cream in our bowls instead. Thanks for the recipe. 😀
I’m so happy it was a hit!
This sounds amazing!! I bet adding frozen peas last 10 minutes would be good too! Just can’t wait! I wonder if using left over mashed potatoes with cashews could be used in place of the potato?
I think peas would be a great addition! And yes, mashed potatoes would totally work!
Tonight I made this with 1/2 cup cream (omitted potato and cashews) and it was absolutely incredible! Made the broth and soup using my leftover Thanksgiving turkey and it is heavenly. Wish I had more leftovers!! Thanks for this amazing recipe!
I’m so happy to hear you like the recipe!
This was SO good. Bravo on a delish recipe, I love the creaminess! I made this in my instant pot, put it on the Soup “Low” mode for 20 mins and it turned out almost perfect! Maybe would do a bit less than 20 mins next time.
Thanks for the recipe!
Thank you for letting us know it can be made in an Instant Pot!!!
Hooray! It’s one of my favs too!!
Can I make this the day before?
Absolutely you can!
This is going in my regular Whole30 rotation! In fact plan to eat it Whole30 or not. And I’m making it for an upcoming party.
I’m so happy you like it! It’s one of my fav recipes!!
Is this whole30 if you use a potato? I thought only sweet potatoes were allowed on whole30?
It is! All potatoes are Whole30 compliant.
This was seriously amazing! I was shocked at how beautifully the potato/cashew combination thickened – actually silkened – the soup. It was beautiful. And so very tasty. My turkey stock was particularly rich and flavorful this year, and the mushrooms added their own wonderful flavor. This will be a regular in the winter rotation from now on!
I’m so happy you liked it! Cashews are amazing things, aren’t they? I use them in place of cream in all sorts of recipes. 🙂
I made it today with homemake turket broth and half&half instead of cashews. It turned out very good.
I’m so happy you liked it!!
Made this yesterday and today! My first time making stock, and making homemade soup. Fantastic, too easy to be real, and I’ll most certainly make it again. My soup ALMOST looked like your pictures, but it seems like your soup had some oil to it. Neither here nor there, I loved it and so did my dinner guests!
I’m so happy it was a hit!! I didn’t add any extra oil, but some stock can be fattier than others. Mine may have just had more fat in it. 🙂
I am dying to try this recipe!! Do you happen to have an instant pot version?
I don’t, but you’re not the first to ask me about it so I think I may have to start experimenting. To be honest, I’ve never used an Instant Pot (I need to get on that!) so I can’t offer suggestions on how to do it. I would look for another soup recipe (chicken or turkey) and use those cooking lengths for this soup. 🙂
How much cashew butter to use in place of the cashews?
A 1/4 cup!
How many does this serve
At least 4 as a main course. If you’re serving it with a side (bread, etc.) it will serve 6 people. 🙂
I don’t have a high powered blender. But, I have soaked cashews in water overnight, and then blended them, and it works great! The cashew water is then useful too! Can’t wait to try this soup recipe! Thanks!
That’s so great to know! I wasn’t sure if they would have a gritty texture or not and I don’t have a regular blender to test. Thank you so much for letting me know!