counter create hit
Vegan Cream Of Mushroom Soup

VEGAN CREAM OF MUSHROOM SOUP

by
Pin
Share

Mushroom soup has long been a comforting classic, but this vegan cream of mushroom soup takes it to another level with its rich, velvety texture and bold, earthy flavors. Made with cremini mushrooms, aromatic herbs, and a luxurious cashew cream infused with miso, it’s both hearty and indulgent. Whether you’re catering to a plant-based diet or simply looking to enjoy a lighter yet satisfying version of this timeless dish, this recipe is perfect for cozy nights at home or elegant gatherings.

In this guide, you’ll find everything you need to create this delicious soup: a detailed recipe, helpful tips, customization options, and answers to frequently asked questions.

Ingredients

For the Soup Base:

  • Raw Cashews: ½ cup, soaked in boiling water for creaminess
  • Olive Oil: ¼ cup for sautéing
  • Sweet Onion: 1 finely chopped for a mild, sweet flavor
  • Garlic: 3 cloves finely chopped to enhance the savory notes
  • Cremini Mushrooms: 1½ pounds, sliced for their robust, earthy taste
  • All-Purpose Flour: ¼ cup as a thickening agent
  • Vegetable Broth: 2 cups to create the base of the soup
  • Thyme: 6 sprigs tied with twine to infuse herbal notes
  • Bay Leaves: 2 for subtle depth of flavor
  • Sea Salt and Pepper: 1 teaspoon and ¼ teaspoon, respectively, for seasoning

For the Cashew Cream:

  • Miso Paste: 1 tablespoon (white or red) for umami richness
  • Water: ¾ cup for blending with the cashews

Instructions

Step 1: Prepare the Cashews

  1. In a small bowl, cover the raw cashews with boiling water and set aside to soak. Soaking softens the cashews, making them blend smoothly into a creamy texture.

Step 2: Sauté the Aromatics

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add the finely chopped onion and garlic. Sauté for about 7 minutes until the onions are soft and translucent, releasing a fragrant aroma.

Step 3: Cook the Mushrooms

  1. Add the sliced cremini mushrooms to the pot and stir well.
  2. Cook for 5-7 minutes, allowing the mushrooms to release their moisture and develop a deep, umami flavor.

Step 4: Thicken the Soup

  1. Sprinkle the all-purpose flour evenly over the mushroom mixture.
  2. Stir continuously to combine the flour and coat the mushrooms.
  3. Cook for 2 minutes to eliminate the raw taste of the flour.
  4. Gradually pour in ½ cup of vegetable broth while stirring until a thick paste forms.

Step 5: Simmer with Herbs

  1. Add the tied thyme sprigs, bay leaves, salt, and pepper to the pot.
  2. Pour in the remaining vegetable broth, stirring well to incorporate.
  3. Cover the pot and let the soup simmer gently for 10-15 minutes, allowing the flavors to meld together.

Step 6: Prepare the Cashew Cream

  1. Drain the soaked cashews and transfer them to a high-speed blender.
  2. Add miso paste and ¾ cup of water.
  3. Blend until smooth and creamy, creating a luscious, dairy-free cream to enhance the soup.

Step 7: Finish the Soup

  1. Reduce the heat to low and pour the cashew cream into the soup.
  2. Stir well to incorporate the cream evenly, creating a rich and velvety texture.
  3. Remove the thyme sprigs and bay leaves before serving.
See also  Hands down, the best egg salad sandwich I’ve ever tasted!

Serving Suggestions

  1. Garnish Creatively:
    • Drizzle with truffle oil for an elegant finish.
    • Sprinkle with freshly chopped parsley for a burst of freshness.
  2. Pair with Sides:
    • Serve alongside warm crusty bread for dipping.
    • Add a simple green salad to round out the meal.
  3. Serve Hot: Ladle the soup into bowls and serve immediately for the best flavor and texture.

Helpful Tips

  • Choose the Right Mushrooms: Cremini mushrooms are ideal for their rich, earthy flavor, but you can substitute with white button or shiitake mushrooms if preferred.
  • Blend with Care: When using a countertop blender, blend the cashew cream and soup in batches to prevent spills.
  • Adjust Consistency: If the soup is too thick, add a splash of vegetable broth or water until the desired texture is achieved.

Customization Options

  1. Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free alternative like rice flour or cornstarch.
  2. Add More Veggies: Include chopped spinach, kale, or leeks for extra nutrients and color.
  3. Enhance the Flavor: Add a pinch of smoked paprika or nutritional yeast for a deeper, savory profile.

Frequently Asked Questions (FAQs)

1. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.

2. Can I freeze this soup?

Absolutely! Portion the soup into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

3. Can I use other nuts instead of cashews?

While cashews provide the creamiest texture, you can use blanched almonds or macadamia nuts as a substitute. Ensure they are soaked for smooth blending.

4. What’s the best way to reheat the soup?

Reheat the soup on the stovetop over low to medium heat, stirring occasionally. Avoid boiling to maintain the creamy consistency.

5. Is this soup kid-friendly?

Yes! Its creamy texture and mild flavors make it a hit with kids. Serve with breadsticks or crackers for dipping.

Nutritional Information (Per Serving, Serves 6)

  • Calories: 250 kcal
  • Protein: 6g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Fat: 17g
  • Sodium: 600mg
  • Sugars: 5g

Conclusion

This vegan cream of mushroom soup is a delightful fusion of earthy flavors and creamy textures. Whether you’re looking for a comforting bowl on a chilly evening or an impressive starter for a dinner party, this soup delivers every time. With its easy preparation, wholesome ingredients, and gourmet appeal, it’s a recipe you’ll return to again and again. So grab your favorite pot, tie up those thyme sprigs, and enjoy the satisfaction of creating a dish that’s as nourishing as it is delicious.

Pin
Share