Vegan Cream of Mushroom Soup
Vegan Cream of Mushroom Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 1/2 pounds cremini mushrooms, sliced
- 1 white onion, medium, diced
- 3 garlic, cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 4 cups vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Cashew Cream
- 1 cup raw cashews, soaked in hot water for 15 minutes, then drained
For Serving
- 1 cup croutons, large, crunchy
- 2 tablespoons fresh parsley, chopped, or fresh thyme
- 1/4 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced cremini mushrooms and sauté for 8-10 minutes, stirring occasionally, until they are well browned and have released most of their moisture.
⏱️ 10 min
- 2
Remove the browned mushrooms from the pot and set them aside. If there's any browned residue (fond) at the bottom of the pot, add about 1/4 cup of the vegetable broth and scrape it up with a wooden spoon to deglaze the pan. Pour this liquid into the bowl with the mushrooms.
⏱️ 3 min
- 3
Reduce heat to medium. Add the diced white onion to the same pot and sauté for 5-7 minutes until softened and translucent. Add the minced garlic, dried thyme, and dried rosemary, cooking for another 1 minute until fragrant.
⏱️ 8 min
- 4
Pour the remaining 3 3/4 cups of vegetable broth into the pot with the onions and spices. Bring to a gentle simmer, then reduce heat to low.
⏱️ 5 min
- 5
While the broth simmers, carefully transfer about 1 1/2 cups of the hot broth mixture from the pot to a high-speed blender. Add the soaked and drained raw cashews to the blender. Blend on high until the mixture is completely smooth and creamy, about 1-2 minutes. Be cautious when blending hot liquids.
⏱️ 5 min
- 6
Pour the cashew cream back into the pot with the remaining broth, onions, garlic, and spices. Stir well to combine. Add the reserved sautéed mushrooms back into the soup.
⏱️ 2 min
- 7
Continue to simmer the soup over low heat for 10-15 minutes, stirring occasionally, until it thickens to your desired creamy consistency. Season with salt and black pepper to taste.
⏱️ 15 min
- 8
Ladle the hot soup into bowls. Garnish generously with large, crunchy croutons, chopped fresh parsley (or thyme), and a sprinkle of freshly ground black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Cream of Mushroom Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 1/2 pounds cremini mushrooms, sliced
- 1 white onion, medium, diced
- 3 garlic, cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 4 cups vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Cashew Cream
- 1 cup raw cashews, soaked in hot water for 15 minutes, then drained
For Serving
- 1 cup croutons, large, crunchy
- 2 tablespoons fresh parsley, chopped, or fresh thyme
- 1/4 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced cremini mushrooms and sauté for 8-10 minutes, stirring occasionally, until they are well browned and have released most of their moisture.
⏱️ 10 min - 2
Remove the browned mushrooms from the pot and set them aside. If there's any browned residue (fond) at the bottom of the pot, add about 1/4 cup of the vegetable broth and scrape it up with a wooden spoon to deglaze the pan. Pour this liquid into the bowl with the mushrooms.
⏱️ 3 min - 3
Reduce heat to medium. Add the diced white onion to the same pot and sauté for 5-7 minutes until softened and translucent. Add the minced garlic, dried thyme, and dried rosemary, cooking for another 1 minute until fragrant.
⏱️ 8 min - 4
Pour the remaining 3 3/4 cups of vegetable broth into the pot with the onions and spices. Bring to a gentle simmer, then reduce heat to low.
⏱️ 5 min - 5
While the broth simmers, carefully transfer about 1 1/2 cups of the hot broth mixture from the pot to a high-speed blender. Add the soaked and drained raw cashews to the blender. Blend on high until the mixture is completely smooth and creamy, about 1-2 minutes. Be cautious when blending hot liquids.
⏱️ 5 min - 6
Pour the cashew cream back into the pot with the remaining broth, onions, garlic, and spices. Stir well to combine. Add the reserved sautéed mushrooms back into the soup.
⏱️ 2 min - 7
Continue to simmer the soup over low heat for 10-15 minutes, stirring occasionally, until it thickens to your desired creamy consistency. Season with salt and black pepper to taste.
⏱️ 15 min - 8
Ladle the hot soup into bowls. Garnish generously with large, crunchy croutons, chopped fresh parsley (or thyme), and a sprinkle of freshly ground black pepper.
⏱️ 2 min