Vegan Cream Of Mushroom Soup Recipe

Name: Vegan Cream Of Mushroom Soup Recipe
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup raw unsalted cashews; 4 Tbsp olive oil; 16 oz sliced button mushrooms; ¼ cup white wine; 1 medium yellow onion; 6 cloves garlic; 1 Tbsp fresh thyme leaves; 4 cups vegetable broth; ½ tsp salt; ¼ tsp ground black pepper; Optional for serving: crusty homemade croutons

User Reviews

5.0

81 reviews

Excellent

Prep Time
15 mins
Additional Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
419 kcal
Course
Main Course, Soup
Cuisine
American

Vegan Cream Of Mushroom Soup Recipe

Soren Barrett

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Cozy up with the dreamiest vegan cream of mushroom soup of your life! It's rich, savory, and ultra-smooth, thanks to blended cashews (yup, cashews!). And the best part? It’s ready in under 30 minutes, making it perfect for busy weeknights.

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Ingredients

Servings

1 cup raw unsalted cashews 150 g
4 Tbsp olive oil divided, 60 mL
16 oz sliced button mushrooms brown or white, 453 g
¼ cup white wine 60 mL
1 medium yellow onion finely chopped
6 cloves garlic minced
1 Tbsp fresh thyme leaves
4 cups vegetable broth 1 L
½ tsp salt
¼ tsp ground black pepper
Optional for serving: crusty homemade croutons

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Instructions

Soften Cashews: Pour very hot water over cashews and let them soak while you prepare the rest of the recipe.
Cook Mushrooms: Add 2 Tbsp of olive oil to a large pot and set over medium heat. Add the mushrooms and cook until golden brown and crispy, about 10 minutes. Add wine to the pan, scraping the bottom of the pan with a spatula to get all the tasty flavor bits back into the mushrooms. Cook, uncovered, until the wine has evaporated. Remove mushrooms from the pan.
Cook Aromatics: To the same pan, add 2 remaining Tbsp of oil, onion, garlic, and thyme. Cook until the onion is soft and translucent.
Blend: Add vegetable broth to the pot and stir. Ladle about half of the mixture into a standing blender. Drain cashews and add them to the blender too. Blitz until smooth and creamy, being sure to leave the lid ajar if your mixture is hot.
Assemble: Add the creamy cashew mixture back to the pot along with the cooked mushrooms, salt, and pepper. Let simmer, uncovered, for 15 minutes—it should thicken up by this time. Taste and add more salt if needed, then serve warm.

Notes

Serve with homemade croutons! I love making the croutons extra big by tearing up a loaf of French bread, tossing it in olive oil, and baking until golden brown and crispy!
Leftovers should be stored in an airtight container and refrigerated for up to 3-4 days. You can also freeze the soup for up to 2 months! When ready to eat, thaw and heat on the stove.

Nutrition Information

Show Details

Serving 1serving Calories 419kcal (21%) Carbohydrates 20.5g (7%) Protein 15.5g (31%) Fat 32g (49%) Saturated Fat 5.6g (28%) Cholesterol 0mg (0%) Sodium 969mg (40%) Potassium 885mg (25%) Fiber 2.8g (11%) Sugar 5.9g (12%) Calcium 43mg (4%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 419 kcal

% Daily Value*

Serving	1serving
Calories	419kcal	21%
Carbohydrates	20.5g	7%
Protein	15.5g	31%
Fat	32g	49%
Saturated Fat	5.6g	28%
Cholesterol	0mg	0%
Sodium	969mg	40%
Potassium	885mg	19%
Fiber	2.8g	11%
Sugar	5.9g	12%
Calcium	43mg	4%
Iron	6mg	33%