This Vegan Cream of Mushroom Soup combines earthy cremini mushrooms, creamy cashew, and fragrant herbs for a comforting and nourishing bowl of goodness. Sautéed garlic, onions, and mushrooms create a rich base, while cashew cream adds a velvety texture and miso infuses a deep umami flavor. This soup is simple to make, yet sophisticated enough to serve at a dinner party or enjoy on a chilly night.
Ingredients
- 1/2 cup raw cashews
- 1/2 cup olive oil
- 1 sweet onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 pounds cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups vegetable stock
- 6 sprigs fresh thyme, tied together
- 2 bay leaves
- 1/3 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon miso paste (red or white)
Instructions
1. Prepare the Cashews
Begin by boiling some water. Pour it over the cashews in a small bowl and let them soak for 10-15 minutes. Set aside for later use.
2. Sauté the Aromatics
In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, and sauté for about 7 minutes or until the onions become tender and translucent.
3. Add the Mushrooms
Add the sliced cremini mushrooms to the pot. Continue to sauté for another 5-7 minutes, or until the mushrooms begin to soften and release their aroma.
4. Thicken the Base
Sprinkle the all-purpose flour over the mushroom mixture. Stir well to coat the mushrooms and create a thickening base for the soup. Cook for an additional 2 minutes to eliminate any raw flour flavor. Gradually add 1/2 cup of vegetable broth, stirring constantly to make a smooth paste.
5. Season and Simmer
Add the bay leaves, thyme sprigs, sea salt, and black pepper. Stir to combine, then pour in the remaining vegetable stock. Bring the soup to a gentle simmer, allowing the flavors to infuse for 10-15 minutes. Lower the heat and cover the pot to simmer the soup.
6. Make the Cashew Cream
While the soup simmers, drain the cashews and transfer them to a high-speed blender. Add 3/4 cup fresh water and 1 tablespoon miso paste. Blend until completely smooth, creating a creamy texture.
7. Add the Cashew Cream
Once the soup has finished simmering, remove the bay leaves and thyme sprigs. Stir in the cashew cream, mixing it thoroughly for a silky consistency. Taste and adjust seasoning if needed.
8. Serve and Garnish
Ladle the hot soup into bowls. Garnish with fresh parsley and a drizzle of truffle oil for an extra touch of flavor. This soup pairs wonderfully with a side of crusty bread or a simple green salad.
Pro Tips
- Enhance Flavor: A drizzle of truffle oil and a sprinkle of parsley elevate this soup’s flavors.
- Serve with Sides: Enjoy this creamy soup with crusty bread or a green salad for a complete meal.
- Storing and Reheating: This soup keeps well in the fridge for up to 3 days. Reheat slowly over low heat, stirring occasionally.
Nutritional Information (per serving)
Based on a recipe yielding six servings:
- Calories: ~250
- Total Fat: ~17g (2g saturated, 15g unsaturated)
- Sodium: ~600mg
- Carbohydrates: ~21g
- Protein: ~6g
- Sugars: ~5g
This Vegan Cream of Mushroom Soup is a rich and comforting meal perfect for any occasion. Its deep flavors and creamy texture make it a delicious and healthy choice for a cozy night in or a special dinner gathering. Enjoy each spoonful and savor the warmth and goodness in every bite!