Vegan Cream of Mushroom Soup
Vegan Cream of Mushroom Soup is made with wholesome ingredients and comes together in just 30 minutes. Gluten- and dairy-free, this hearty and healthy soup is pure comfort.
- 3 Tbsp. extra-virgin olive oil
- 2 lbs. mixed mushrooms (I use 8 oz. white button, 8 oz. shiitake, and 16 oz. baby bella or cremini)
- 2 medium shallots, finely chopped (about 3/4 cup)
- 1 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 2 Tbsp. sherry vinegar
- 2 tsp. fresh thyme leaves
- 1 tsp. white miso paste
- 4 cups lower-sodium vegetable broth
- 1/2 cup raw cashews
Roughly chop mushrooms. Add oil to a large soup pot or Dutch oven over medium-high. Add mushrooms; cook, stirring often, until mushrooms are golden and most of the moisture has evaporated, 8 to 10 minutes. Add shallots, garlic, salt, and pepper; cook 4 minutes, until shallots are softened. Add vinegar; cook 1 to 2 minutes, until harsh vinegar smell dissipates. Stir in thyme and miso.
Add broth, stirring and scraping to loosen any browned bits from bottom of pot. Let mixture come to a low boil, and cook 5 minutes. Turn off heat.
Transfer half of mixture to a blender, and add cashews; blend until smooth. Return mixture to pot, and stir to combine. Adjust seasonings as needed, and divide between each of four bowls.
Store soup in an air-tight container refrigerated for up to 4 days.
To reheat, warm soup in a small saucepan over medium heat, stirring often.
Calories: 375kcal | Carbohydrates: 40g | Protein: 10g | Fat: 19.5g | Saturated Fat: 3g | Sodium: 920mg | Fiber: 10g | Sugar: 17g