Vegan Mushroom Soup
Vegan Mushroom Soup
Ingredients
- 1 1/2 pounds mushrooms, sliced
- 2 tablespoons olive oil, divided
- 1/4 cup water, for deglazing
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1/2 cup raw cashews, soaked in hot water for 15 minutes, then drained
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1 cup croutons, large, for topping
- 2 tablespoons fresh parsley, chopped, for topping
- 1 teaspoon chili oil, for drizzling, optional
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms and sauté, stirring occasionally, until they are browned and have cooked down, about 8-10 minutes.
⏱️ 10 min
- 2
Pour 1/4 cup of water into the pan to deglaze it, scraping up any browned bits from the bottom with a wooden spoon. Continue cooking until the liquid has evaporated, about 2-3 minutes.
⏱️ 3 min
- 3
Remove the sautéed mushrooms from the pot and set them aside in a bowl.
⏱️ 1 min
- 4
Add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion, minced garlic, and dried thyme. Sauté, stirring occasionally, until the onion is softened and translucent, and the garlic is fragrant, about 5-7 minutes.
⏱️ 7 min
- 5
Pour the vegetable broth into the pot with the sautéed aromatics and spices. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 6
Carefully ladle about 1 1/2 cups of the hot broth mixture from the pot into a blender. Add the soaked and drained cashews to the blender.
⏱️ 2 min
- 7
Blend the broth and cashews on high speed until the mixture is completely smooth and creamy, about 1-2 minutes. Be cautious when blending hot liquids; ensure the blender lid is securely on and start at a low speed, gradually increasing.
⏱️ 2 min
- 8
Pour the blended cashew cream back into the pot with the remaining broth mixture. Add the previously set aside sautéed mushrooms back into the pot. Stir everything together until well combined.
⏱️ 2 min
- 9
Bring the soup to a gentle simmer over medium-low heat, stirring occasionally, for about 5 minutes to allow the flavors to meld and the soup to thicken slightly. Season with salt and black pepper to taste.
⏱️ 5 min
- 10
Ladle the finished soup into bowls. Serve hot, topped with large croutons, fresh chopped parsley, and an optional drizzle of chili oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Mushroom Soup
- 1 1/2 pounds mushrooms, sliced
- 2 tablespoons olive oil, divided
- 1/4 cup water, for deglazing
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1/2 cup raw cashews, soaked in hot water for 15 minutes, then drained
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1 cup croutons, large, for topping
- 2 tablespoons fresh parsley, chopped, for topping
- 1 teaspoon chili oil, for drizzling, optional
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms and sauté, stirring occasionally, until they are browned and have cooked down, about 8-10 minutes.
⏱️ 10 min - 2
Pour 1/4 cup of water into the pan to deglaze it, scraping up any browned bits from the bottom with a wooden spoon. Continue cooking until the liquid has evaporated, about 2-3 minutes.
⏱️ 3 min - 3
Remove the sautéed mushrooms from the pot and set them aside in a bowl.
⏱️ 1 min - 4
Add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion, minced garlic, and dried thyme. Sauté, stirring occasionally, until the onion is softened and translucent, and the garlic is fragrant, about 5-7 minutes.
⏱️ 7 min - 5
Pour the vegetable broth into the pot with the sautéed aromatics and spices. Bring the mixture to a gentle simmer.
⏱️ 3 min - 6
Carefully ladle about 1 1/2 cups of the hot broth mixture from the pot into a blender. Add the soaked and drained cashews to the blender.
⏱️ 2 min - 7
Blend the broth and cashews on high speed until the mixture is completely smooth and creamy, about 1-2 minutes. Be cautious when blending hot liquids; ensure the blender lid is securely on and start at a low speed, gradually increasing.
⏱️ 2 min - 8
Pour the blended cashew cream back into the pot with the remaining broth mixture. Add the previously set aside sautéed mushrooms back into the pot. Stir everything together until well combined.
⏱️ 2 min - 9
Bring the soup to a gentle simmer over medium-low heat, stirring occasionally, for about 5 minutes to allow the flavors to meld and the soup to thicken slightly. Season with salt and black pepper to taste.
⏱️ 5 min - 10
Ladle the finished soup into bowls. Serve hot, topped with large croutons, fresh chopped parsley, and an optional drizzle of chili oil.
⏱️ 1 min