Vegan Cream of Mushroom Soup
Enjoy the comforting taste of this homemade vegan mushroom soup, perfect for any chilly day. Healthy, delicious, and easy to make. It's gluten-free, oil-free, and Daniel Fast approved.
Servings: 4
Calories: 301kcal
Equipment
Ingredients
- 1 cup raw cashews
- 1 large sweet onion
- 1 Tablespoon coconut aminos
- 6 cloves garlic, minced
- 1 ½ pounds mushrooms, sliced (I used white and shiitake)
- 6-8 springs fresh thyme
- 1 teaspoon dried tarragon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- 4 cups low sodium vegetable broth, divided
- 1 cup soy milk, plain and unsweetened
- 1 Tablespoon miso paste, white or yellow
- 1-2 teaspoons fresh lemon juice
- 2 Tablespoons fresh parsley, finely chopped (optional for topping)
Instructions
- Quick-boil raw cashews for 3 to 5 minutes to soften. Drain and set aside.
- Heat a large pot over medium heat. Add coconut aminos and diced onion. Sauté until golden and soft, about 5 minutes. Stir in the minced garlic and cook for 30–60 seconds, until fragrant.
- Add sliced mushrooms and cook for 8–10 minutes partially covered, stirring occasionally.
- Add thyme, tarragon, black pepper, and nutmeg, and cook for 1 minute. Then add 3 cups of vegetable broth and simmer for 8 to 10 minutes.
- To make the cream sauce, add softened cashews, soy milk, miso paste, and 1 cup of vegetable broth to a bullet blender and blend until smooth.
- Pour cashew–soy cream into the soup. Simmer on low 5 minutes, stirring frequently, until thick and velvety.
- Use an immersion blender for partial texture or fully blend for a silky finish.
- Stir in fresh lemon juice, taste, and adjust seasoning. Garnish with fresh chopped parsley or roasted mushrooms. Enjoy!
Notes
- Roasted mushrooms for topping: Roast a cup of sliced mushrooms on a parchment-lined baking sheet at 400°F (205 °C) for 20-25 minutes.
- Mushroom variety: Try cremini, portobello, or oyster mushrooms for a deeper flavor profile.
- Soy-free option: Replace soy milk with almond, oat, or cashew milk and use chickpea miso instead of traditional miso.
- Storage: Put leftovers in an airtight container in the fridge for up to 4 days. To freeze, let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months.
Nutrition
Calories: 301kcal | Carbohydrates: 30g | Protein: 16g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 287mg | Potassium: 990mg | Fiber: 6g | Sugar: 11g | Vitamin A: 392IU | Vitamin C: 15mg | Calcium: 135mg | Iron: 4mg
