Vegan Mushroom Soup (Creamy, Oil-Free!)
A mushroom lover's delight! This creamy soup is easy to make with simple ingredients and a luscious homemade cashew cream.
AuthorKaitlin - The Garden Grazer
Prep Time:30 minutes mins
Cook Time:15 minutes mins
Total Time:45 minutes mins
CourseSoup
CuisineGluten-Free, Oil-Free, Vegan
Servings3 large bowls
- 1 medium yellow onion
- 1 1/2 lbs. mushrooms (24 oz.)
- 4 cloves garlic
- 3 cups vegetable broth
- 1 1/2 tsp. Italian seasoning
- 2 Tbsp. fresh parsley, chopped
For the cashew cream:
- 1 cup raw cashews
- 1 cup water
- 1 Tbsp. tamari
- 2 tsp. apple cider vinegar
- Optional: up to 1 Tbsp. cornstarch (for thicker broth), 2 tsp. white miso
Soak cashews: Place cashews in a heat-safe bowl. Top with hot/boiling water until cashews are submerged. Set aside to soak.
Dice onion. Clean mushrooms then slice. Set aside.
In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil method, adding more as needed.)
Meanwhile, mince garlic.
When onions are softened, add garlic and Italian seasoning. Stir and sauté 1 minute. Add mushrooms. Stir and sauté 3-4 minutes.
Add broth and bring to a light boil. Then reduce heat, cover, and simmer for 15 minutes.
Meanwhile, make cashew cream: Drain and rinse soaked cashews. Add all cashew cream ingredients to a small blender. Blend for 20-30 seconds until smooth. Add to soup during the last few minutes of cook time.
Turn off heat and stir in fresh parsley. Salt and pepper to taste.
Mushrooms: I use cremini (baby bella) but white button, shiitake, oyster, portobello, or a combination works.
Thicker broth: Add up to 1 Tbsp. cornstarch in the cashew cream before blending. For extra-thick, use 1 Tbsp. For slightly thick, use 1-2 tsp. It gradually thickens the soup as it heats.
Cashew-free: Omit cashew cream. Stir in a 14 oz. can coconut milk or 1.5 cups plant milk (plain, unsweetened, nut-free if needed). Still add the tamari and vinegar for depth of flavor.
Calories: 328 kcal | Carbohydrates: 29 g | Protein: 16 g | Fat: 20 g | Saturated Fat: 4 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 10 g | Potassium: 1117 mg | Fiber: 5 g | Sugar: 11 g | Vitamin A: 743 IU | Vitamin C: 13 mg | Calcium: 62 mg | Iron: 5 mg