5.0 from 3 votes
Creamy Mushroom Soup
This creamy mushroom soup is easy, healthy, so delicious and comes together fast. Great for vegetarians and vegans alike!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 servings
Calories: 191 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 1 tbsp oil
- 1 white or brown onion chopped
- salt to taste
- 2 tsp crushed garlic
- 2 sprigs fresh thyme
- 16 oz baby bella mushrooms wiped clean and chopped
- splash white wine (optional)
- 4 cups low sodium vegetable broth
- ½ cup raw cashews
- cracked black pepper to taste
- 2 tsp truffle oil or extra virgin olive oil
Instructions
- Heat the oil in a large, heavy bottomed saucepan over a medium high heat. Add the onion with a pinch of salt and cook until soft and starting the color. Stir in the garlic and thyme, and cook for a further minute.
- Stir in the mushrooms and cook, stirring every few minutes, until the mushrooms are soft, starting to color, and most of the liquid given out by the mushrooms at the bottom of the pan has evaporated.
- Add a generous splash of wine to the pan and scrape any brown bits from the bottom of the pan with your wooden spoon while it evaporates. Alternatively, use a splash of the vegetable broth.
- Add the broth and the cashews and raise the heat to high to bring the pan to the boil. Instantly reduce the heat to medium low and allow to simmer uncovered for 20 minutes until the cashews are tender.
- Remove the thyme sprigs and using a stick blender, blitz the soup until smooth. Season to taste with salt (to make the soup more savory) and black pepper before blitzing in the oil. Serve in warm bowls.
Cup of Yum
Notes
- For a thicker soup: reduce the amount of broth by 1/2 cup.
- For a thicker soup: reduce the amount of broth by 1/2 cup.
- Blending a rich oil into the soup at the end helps up the richness and velvety texture of creamy vegan soups. Truffle oil will boost the mushroom flavor: if you’re less of a fan, use 1 tsp of truffle oil and 1 tsp of extra virgin olive oil, or substitute for olive oil entirely.
Nutrition Information
Calories
191kcal
(10%)
Carbohydrates
16g
(5%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.01g
Sodium
10mg
(0%)
Potassium
664mg
(19%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
24IU
(0%)
Vitamin C
3mg
(3%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 191
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Sodium | 10mg | 0% |
| Potassium | 664mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.