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Vegan Cream of Mushroom Soup
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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.
Course Soup
Cuisine American
Diet Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 375kcal

Equipment

  • Stock pot or Dutch oven
  • Blender

Ingredients

  • 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)
  • 2 garlic cloves, minced
  • 2 Tbsp. sherry vinegar
  • 2 tsp. fresh thyme leaves
  • 1 tsp. white miso paste
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 4 cups lower-sodium vegetable broth
  • 1/2 cup raw cashews

Instructions

  • Roughly chop mushrooms. Add oil to a large soup pot or Dutch oven over medium-high. Add mushrooms; cook, stirring only occassionally, until mushrooms are golden and most of the moisture has evaporated, 8 to 10 minutes.
    Add shallots and garlic; cook 2 to 3 minutes, until shallots are softened. Add vinegar; cook 1 to 2 minutes, until harsh vinegar smell dissipates. Stir in thyme, miso paste, salt, and pepper.
  • Add broth, stir to scrape up 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.

Video

Notes

  • To Store: Wait for soup to cool until it's close to room temperature. Transfer to an airtight storage container and refrigerate for up to 5 days.
  • To Freeze: This soup freezes quite well since there is no dairy in it. Just be sure to let the soup cool completely before freezing it.
    • If you want to speed up the process, you can place the soup pot in an ice bath, and stir it every few minutes to cool faster.
    • Also, leave about an inch of space between the soup and lid of the Tupperware container. This will ensure the liquid has enough space to expand, yet will limit the amount of oxygen that can get in (which can cause freezer burn).
  • To Reheat: Refrigerate overnight to thaw, and reheat in a small soup pot over medium heat.
 

Nutrition

Serving: 1.25cups | Calories: 375kcal | Carbohydrates: 40g | Protein: 10g | Fat: 19.5g | Saturated Fat: 3g | Sodium: 920mg | Fiber: 10g | Sugar: 17g