Vegan Cream of Mushroom Soup
User Reviews
5
Vegan Cream of Mushroom Soup
Description
The Vegan Cream of Mushroom Soup recipe uses softened baby bella mushrooms and rehydrated porcini mushrooms with fresh rosemary to build a layered mushroom flavor. Removing some broth for blending with soaked cashews and garlic yields a creamy texture when reintroduced to the pot. The sautéing step caramelizes the mushrooms and onions, adding depth to the soup before finishing with tamari for umami and arrowroot starch to thicken. This creates a velvety, plant-based soup that balances hearty mushroom notes with a subtle herbal hint from rosemary.
The soup has a rich, smooth consistency with gentle earthiness and a touch of garlic brightness. It can be enjoyed as a comforting starter or light meal, suitable for serving warm on its own or accompanied by crusty bread. The blend of dried and fresh mushrooms concentrates flavor while keeping a fresh vegetable texture throughout the dish.
According to the recipe notes, dried mushrooms often come in 1 ounce packages enough for two batches; you can substitute with extra fresh mushrooms blended for creaminess. For a thicker, condensed soup that can double as a sauce, omit some water and dissolve starch directly in broth. Leftover soup keeps well refrigerated for up to five days or frozen for one month.
Ingredients
- ½ ounce dried porcini mushroom See Notes
- 2 teaspoons rosemary chopped fresh or 1 teaspoon dried
- 2 cups water divided
- 1 medium yellow onion chopped
- 16 ounces baby bella mushroom or white button, sliced
- ½ cup cashew nuts raw
- 4 cloves garlic leave 2 cloves whole and mince the other 2, peeled
- 4 cups vegetable broth
- black pepper to taste
- 2 tablespoons tamari or soy sauce, gluten-free
- 2 tablespoons arrowroot starch or corn starch
Instructions
- Combine the dried porcinis and rosemary in a small bowl. Bring 1 cup of water to a boil, and pour over top. Set aside to steep for 20 minutes.
- Preheat a large soup pot over medium heat. Add the onion and ¼ cup of broth. Stirring occasionally, cook 3-5 minutes or until translucent. Add the sliced mushrooms, and continue to cook until softened and lightly caramelized, about 15 minutes.
- While the mushrooms cook, in a high-speed blender combine the steeped mushroom-rosemary mixture (including the liquid), cashews, and 2 whole cloves of garlic. Blend until completely smooth, adding a splash of broth to keep it moving, if needed. Set aside.
- To the soup pot add 2 cloves of minced garlic, tamari, and season with black pepper. Cook for another 2 to 3 minutes or until the moisture has evaporated.
- Add the remaining broth to the soup pot and bring to a simmer. Whisk in the blended mixture.
- Dissolve the arrowroot in the remaining cup of water. Add this to the soup pot, and continue to whisk/stir. Cook until thickened, about 3 minutes.
Notes
- Dried mushrooms usually come in 1 ounce packages, allowing preparation of two soup batches; increase fresh mushrooms to 2 lbs if omitting dried ones, then blend some after sautéing for creaminess.
- For a thicker, condensed soup usable as pasta sauce or with vegan proteins, omit the extra water and dissolve starch directly into broth.
- Store leftovers refrigerated up to 5 days or freeze for up to one month for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1.3cups | |
| Calories | 120kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Cholesterol | 0mg | 0% |
| Sodium | 735mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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