Vegan Cream of Mushroom Soup

This Vegan Cream of Mushroom Soup recipe is a delightful blend of earthy cremini mushrooms, aromatic herbs, and creamy cashew goodness. It begins with sautéing onions and garlic until tender, then adding sliced mushrooms and flour to create a flavorful base. After simmering with vegetable broth and seasonings, the soup is enriched with a luscious cashew cream infused with miso for depth of flavor. Garnish with a drizzle of truffle oil and fresh parsley for an extra touch of sophistication. Perfect for cozy nights or elegant gatherings, this soup is a comforting and satisfying dish that’s both easy to make and irresistibly delicious.

Ingredients:

1/2 cup raw cashews
1/4 cup olive oil
1 sweet onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 lb cremini mushrooms, sliced
1/4 cup all-purpose flour
2 cups vegetable broth
6 sprigs thyme, tied with twine
2 bay leaves
1 tsp sea salt
1/4 tsp pepper
1 tbsp miso (white or red)

Steps:

  1. Preparation: In a small bowl, place the cashews and cover with boiling water to soak. Set aside for later use.
  2. Sauté Aromatics: In a large pot, heat olive oil over medium-high heat. Add finely chopped onion and garlic. Sauté until the onions are soft and translucent, about 7 minutes.
  3. Add Mushrooms: Incorporate the sliced cremini mushrooms into the pot. Sauté for an additional 5 to 7 minutes until the mushrooms are tender and fragrant.
  4. Thicken Soup: Sprinkle all-purpose flour over the mushroom mixture and stir well to combine. Cook for 2 minutes to remove the raw flour taste. Slowly pour in 1/2 cup of vegetable broth while stirring continuously until a thick paste forms.
  5. Simmer: Add tied sprigs of thyme, bay leaves, sea salt, and pepper to the pot. Allow the mixture to simmer for 5 minutes to infuse flavors. Then, pour in the remaining vegetable broth. Cover the pot and let the soup simmer gently for 10 to 15 minutes.
  6. Prepare Cashew Cream: While the soup simmers, drain the soaked cashews and transfer them to a high-speed blender. Add miso and 3/4 cup of fresh water. Blend until smooth and creamy, creating the cashew cream.
  7. Incorporate Cashew Cream: Reduce the heat to low and pour the prepared cashew cream into the soup. Stir well to incorporate the cream evenly throughout the soup, creating a rich and velvety texture.
  8. Final Touch: Remove the thyme sprigs and bay leaves from the soup before serving to ensure optimal flavor without any woody bits.

Yummy Tips:

  • For a touch of elegance, garnish each serving of soup with a drizzle of truffle oil and a sprinkle of freshly chopped parsley.
  • Serve alongside warm crusty bread or a simple green salad for a complete and satisfying meal.
  • This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Simply reheat gently on the stovetop before serving.

Indulge in the creamy decadence of this Vegan Cream of Mushroom Soup, where wholesome ingredients combine to create a luxurious and comforting dish that’s perfect for any occasion. With its rich flavors and velvety texture, this soup is sure to become a staple in your culinary repertoire. Whether enjoyed as a cozy meal on a chilly evening or served as an elegant starter at your next dinner party, this recipe promises to delight the senses and satisfy the soul.

Here’s the approximate nutritional information for one serving of Vegan Cream of Mushroom Soup, based on a recipe serving 6:

  • Calories: Around 250 kcal
  • Total Fat: Approximately 17g
    • Saturated Fat: About 2g
    • Unsaturated Fat: Approximately 15g
  • Sodium: Around 600mg
  • Total Carbohydrates: Approximately 21g
    • Dietary Fiber: Around 3g
    • Sugars: Approximately 5g
  • Protein: Around 6g

Please note that these values are estimates and may vary based on factors such as specific ingredients used and serving sizes.