Vegan Cream of Mushroom Soup
This Vegan Cream of Mushroom Soup is a vegan take on the classic, and is so easy to make! Cream of mushroom soup is such a comfort food! I am obsessed with all things mushrooms and buy a variety every week! So this idea came to me on a cold rainy day. It is so easy to veganize this classic with just a simple swap of cream with homemade cashew milk (or coconut milk if theres a nut allergy) and a good veggie broth!
PREP TIME
10min
COOK TIME
30min
TOTAL TIME
40min
INGREDIENTS
- 16 ounces sliced crimini mushrooms
- 8 ounces shiitake mushrooms
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 3 tbsp avocado oil (divided)
- 8-10 fresh thyme sprigs, finely chopped
- 4 cups veggie broth (or 5 cups filtered water + 1 tbsp vegan bouillon paste)
- 1 cup raw cashews (soaked in hot water for Atleast 10 minutes) + 1 1/2 cups filtered water; this is going to make your cashew milk. (f you need an alternative 1 1/2 cups of full fat coconut milk FROM A CAN will work too.)
- Rustic bread for serving (gluten free optional)
EQUIPMENT
- Large pot
- Blender or food processor
- Medium sized pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Heat 2 tbsp avocado oil in a large pot over medium-high heat. Add onion & sauté for 2 to 3 minutes until softened then add garlic & cook for 2 minutes. Add mushrooms and 2 tsp chopped thyme, cook for 7 minutes.
- Add veggie broth (or water + 1 tbsp bouillon paste) mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper.
- Cover and allow to simmer for 10-15 minutes, while occasionally stirring.
- Meanwhile in a high speed blender combine 1 cup soaked cashews & 1 1/2 filtered water. Blend on high for 1 minute.
- Reduce heat to low, then pour cashew milk straight from blender to soup (no straining needed) stir in cashew milk. Allow to gently simmer for 5-7 minutes on low heat.
- This part is optional: you can keep the soup as is… or blend half the amount of soup in a blender by carefully ladling the soup into your blender and blending intil smooth then pouring back into the pot. I like the bit of creaminess and thickness it gives to the soup while still having the slices of mushroom in there too!
- Lastly (also optional) bring a pan to medium heat, add 1 tbsp avocado oil and add whole shiitake & or oyster mushrooms, frequently tossing them around. Season with salt and pepper and cook for 5 minutes or until golden.
- To serve, top soup off with sautéed whole mushrooms, sprinkle of thyme & a side of rustic toasted bread
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
