🍄 Velvety Vegan Cream of Mushroom Soup
Rich, creamy, and full of umami depth—no dairy needed! This cozy bowl of comfort is ready in 30 minutes.
🌱 Ingredients
For the Soup Base:
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2 tbsp olive oil or vegan butter
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1 onion, diced
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3 garlic cloves, minced
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1.5 lbs (700g) mixed mushrooms (cremini, shiitake, or button), sliced
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1 tsp thyme (fresh or dried)
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1 tsp smoked paprika (optional, for depth)
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¼ cup dry white wine (or veg broth)
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4 cups vegetable broth
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1 cup raw cashews (soaked 15 mins in hot water)
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1 tbsp soy sauce or tamari
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1 tbsp lemon juice
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Salt & black pepper to taste
For Garnish (Optional):
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Sautéed mushrooms
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Fresh parsley or thyme
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Vegan cream or coconut milk drizzle
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Crusty bread (for dipping!)
👩🍳 Instructions
1️⃣ Sauté Aromatics
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Heat oil in a pot over medium. Cook onion until soft (~5 mins), then add garlic, thyme, and paprika for 1 minute.
2️⃣ Brown the Mushrooms
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Add mushrooms and cook until golden (10-12 mins). Deglaze with wine, scraping up browned bits.
3️⃣ Blend & Simmer
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Transfer half the mushrooms to a plate (for garnish). To the pot, add broth, drained cashews, soy sauce, and lemon juice.
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Simmer 5 mins, then blend until silky-smooth (immersion blender or regular blender).
4️⃣ Finish & Serve
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Return soup to pot, season with salt & pepper, and heat through. Top with reserved mushrooms and garnishes.
💡 Pro Tips
✔ No cashews? Use 1 can coconut milk for creaminess (add with broth).
✔ Extra umami? Stir in 1 tsp miso paste or a dash of nutritional yeast.
✔ Make it chunky? Skip blending half the mushrooms for texture.
🌟 Why You’ll Love It
✅ Dairy-free but decadent—thanks to blended cashews!
✅ Packed with earthy, savory flavor (even meat-eaters will crave it).
✅ Meal-prep friendly—tastes even better the next day.
Pair with: A crisp green salad or grilled cheese sandwich! 🥖
Want a gluten-free version? Swap soy sauce for tamari or coconut aminos. 🌿