Vegan Cream of Mushroom Soup
This vegan cream of mushroom soup is creamy, loaded with flavor, & ready in 40 minutes, perfect for weeknights and dinner parties!
Servings: 4 - 6
Calories: 233kcal
Ingredients
- ⅓ cup raw cashews
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- 16 ounces mushrooms finely chopped (button, cremini, or a mix)
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¾ teaspoon salt plus more to taste
- 3 tablespoons all-purpose flour
- 3 cups vegetable broth
- 1 cup unsweetened plant-based milk (soy or oat works best)
Instructions
- Place the cashews in a small bowl and cover with hot water. Set aside to soak while you prepare the soup, at least 10 minutes.
- In a medium pot over medium heat, heat the olive oil.
- Add the onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the mushrooms, thyme, black pepper, and salt. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
- Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
- Drain the cashews and add them to a blender with 1 cup of the vegetable broth. Blend until completely smooth.
- Pour the cashew mixture into the pot, followed by the remaining broth. Stir well and bring to a gentle simmer. Cook for 5 to 7 minutes, until slightly thickened.
- Carefully transfer about ⅔ of the soup to a blender and blend until smooth, or use an immersion blender to purée about ⅔ of the soup directly in the pot.
- Return the puréed soup to the pot and stir to combine with the remaining chunky portion.
- Stir in the plant-based milk and simmer for 3 to 5 minutes more.
- Taste and adjust seasoning with additional salt and pepper as needed.
Notes
- For the best flavor: Use a blend of mild and robust mushrooms and sauté them until lightly browned to add flavor depth.
- To save time: You could use pre-sliced mushrooms and minced garlic.
- Adjust the texture: Change the amount of liquid or flour (added as a slurry) for thinner/thicker soup, and blend more/less for chunkier or smoother soup.
Nutrition
Calories: 233kcal | Carbohydrates: 23g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1476mg | Potassium: 631mg | Fiber: 3g | Sugar: 10g | Vitamin A: 618IU | Vitamin C: 11mg | Calcium: 117mg | Iron: 2mg