Vegan Cream of Mushroom Soup

The perfect soup to get you through the rainy winter. The mushrooms bring rich umami flavor while cashews give it a creamy texture that is somehow still vegan.

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Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: Vegan, Vegetarian

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

Calories: 216kcal

Author: Talya Lutzker

Equipment

Large pot
Blender

Ingredients

¼ cup olive oil, or ghee
1 onion, white or yellow
4 cloves garlic, chopped
3 carrots, chopped
1 lb. cremini mushrooms, chopped
¼ lb. shiitake or lion's mane mushrooms, chopped (optional)
5 cups vegetable broth or water, (or chicken stock)
1 Tbsp kosher salt
4 sprigs fresh thyme, leaves removed from stem
3 sprigs fresh rosemary, leaves removed from stems
1 tsp ground black pepper
¾ cup raw cashews
¼ cup parsley leaves, roughly chopped

Instructions

Head ¼ cup olive oil in a large pot over medium heat. Add 1 chopped onion and sauté until it is soft and translucent, about 5 minutes.
Add in the chopped 4 cloves garlic, 3 carrots, 1 lb cremini mushrooms, and optional ¼ lb shiitake or lion's mane mushrooms. Sauté for another 5 minutes.
Pour in 5 cups of vegetable broth or water, as well as 1 Tbsp Kosher salt, 4 sprigs thyme and 3 sprigs rosemary, stems removed. Cover and simmer for 25-30 minutes
Remove from heat. Ladle 2 cups of the soup into a blender along with 1 tsp black pepper and ¾ cup raw cashews. Blend on high until the mixture is smooth and creamy. Transfer cashew cream soup to a new pot.
Working in batches, puree the remaining soup and add to the cashew cream. Simmer for an additional 5 minutes. Season to taste and garnish with fresh parsley and a drizzle of olive oil.

Notes

Serve as a side dish, or with some toasted bread as a main course.

Nutrition