Vegan Cream of Mushroom Soup

Vegan cream of mushroom soup for you mushroom lovers! I’m one too!
 
This creamy soup comes together pretty quickly. It’s made creamy with a few tablespoons of cashews and flavored with miso, nutritional yeast, red wine vinegar and spices!
 
Maybe it’s the food I’ve been eating in Taipei, but my spice tolerance has increased significantly! I’ve added some heat to this cream of mushroom soup with red pepper flake – adjust to your liking!
This vegan cream of mushroom soup is a recipe I came up with when I submitted my first cookbook proposal about 2 years ago (reminder, I flew to the meeting only for the publisher to cancel that very same day and then I was off to the Netherlands!). And the proposal has been collecting dust. 
 
I made it again tonight for dinner, but made some changes (and took new pictures!). 
 
Recipe Recycle: As this soup cools it will get a little thicker…. I reheated it and poured over mashed potatoes like a gravy….. delicious! Healthy comfort food at its finest. Feel free to add in whole grains, like quinoa or brown rice, to make it a heartier meal.

Vegan Cream of Mushroom Soup

Author : Ashley Madden
Cook Time: 35 mins
Servings: 4 Servings
 Vegan cream of mushroom soup for you mushroom lovers! I'm one too!

Ingredients
  

  • 16 ounces cremini mushrooms sliced
  • 2 tablespoons tamari low sodium
  • teaspoons dried thyme
  • teaspoon dried tarragon
  • ½ white onion small diced
  • 4 cloves garlic minced
  • 1 tablespoon red wine vinegar
  • 3 tablespoons cashews soaked in water for 2 to 3 hours
  • 3 ½ cups vegetable broth low-sodium
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso
  • ¼-½ teaspoon sea or Himalayan salt
  • fresh cracked pepper to taste
  • Garnish: tahini red pepper flakes

Instructions
 

  • Add the sliced mushrooms, tamari, dried herbs and a few tablespoons of water to a medium pot and sauté for 8 to 10 minutes, stirring occasionally until the mushrooms release their juices and start to brown. Remove 1/3 cup of the mushrooms from the pot and set aside.
  • Add the onion and garlic to the pot of mushrooms and sauté again for another 8 minutes until the onions become translucent. Stirring often and adding water as needed to prevent burning. Add the red wine vinegar, stir and set aside.
  • Drain the cashews, discard the soaking liquid and add them to a blender along with the mushroom/onion mix, vegetable broth, nutritional yeast, and miso and blend on high until smooth.
  • Transfer back to the pot and bring to a gentle simmer. Taste and season with salt and pepper. Add more broth to thin the soup is desired. Divide among bowls and garnish with reserved sautéed mushrooms, a drizzle of tahini, and/or red pepper flakes.

Notes

  • This soup will thicken as it cools. When reheating you can add more veggie broth to thin it out.
Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook

LEAVE A COMMENT

Recipe Rating