This vegan mushroom soup is part of The Art of Soups & Stews, a monthly recipe column in which Best of Vegan contributor Devorah Bowen delves into her treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes.
Creamy Vegan Mushroom Soup
Indulge in a bowl of rich and creamy vegan mushroom soup, made with a blend of flavorful mushrooms, thyme, miso, vegan “beef” style broth, and a hint of cashew cream for added creaminess. This delicious and satisfying soup is 100% plant-based, making it a great choice for vegans and those looking to incorporate more plant-based meals into their diet. Serve as a starter or enjoy as a hearty main course with a slice of crusty bread. Trust us, you won’t even miss the cream in this vegan version!
What You’ll Need
- Baby Bella Mushrooms
- Fresh Shiitake Mushrooms
- Onion
- Garlic
- Vegan Butter
- Thyme
- Miso Paste
- Vegan Beef Broth
- Raw Cashews
- Water
- Salt & Pepper to taste
How to Make this Creamy Vegan Mushroom Soup
Step one: make the cashew cream
Make the cashew cream by soaking the cashews in enough hot water to cover and allow them to sit for 30 minutes. Drain, rinse and add them to a blender. Add 1/2 cup water and a pinch of salt before blending until completely smooth and creamy. Add more water as needed until you have a rich creamy blend. Set aside. (can be made a day or two before)
Step two: heat the vegan butter and add the onions and thyme
Heat the butter in a large pot on medium heat. Once melted add in the onions and thyme then sauté for 3-5 minutes or until onions become translucent.
Step three: prepare and cook the mushrooms
Roughly chop the mushrooms leaving some whole slices and add them to the pot. Cook until they begin to brown and break down about 5-8 minutes. Add in the garlic and cook for another 2 minutes or until the garlic is fragrant.
Step four: add the miso and vegan beef broth, then simmer
Add the miso paste and mix until dissolved. Add in the vegan beef broth, mix well and simmer 20 minutes.
Step five: bring it all together, serve and enjoy!
Pour in the cashew cream and mix through. Simmer on low heat for an additional 8-10 minutes. The soup should thicken a bit before serving.
Ingredients
- 8 oz 227g Baby Bella Mushrooms roughly chopped
- 8 oz 227g Fresh Shiitake Mushrooms roughly chopped
- 1 medium - 175g Onion chopped
- 4 cloves of Garlic minced
- 2 Tbsp 30g Vegan Butter
- 2 tsp 10g of Thyme
- 1 1/2 Tbsp 23g Miso Paste
- 3 cups 710 ml of Vegan Beef Broth
- 1 cup 140g of Raw Cashews
- 1/2 cup 118 ml of Water or more as needed
- Salt & Pepper to taste
Instructions
- 1. Make the cashew cream by soaking the cashews in enough hot water to cover and allow them to sit for 30 minutes. Drain, rinse and add them to a blender. Add 1/2 cup water and a pinch of salt before blending until completely smooth and creamy. Add more water as needed until you have a rich creamy blend. Set aside. (can be made a day or two before)
- 2. Heat the butter in a large pot on medium heat. Once melted add in the onions and thyme then sauté for 3-5 minutes or until onions become translucent.
- 3. Roughly chop the mushrooms leaving some whole slices and add them to the pot. Cook until they begin to brown and break down about 5-8 minutes. Add in the garlic and cook for another 2 minutes or until the garlic is fragrant.
- 4. Add the miso paste and mix until dissolved. Add in the vegan beef broth, mix well and simmer 20 minutes.
- 5. Pour in the cashew cream and mix through. Simmer on low heat for an additional 8-10 minutes. The soup should thicken a bit before serving.
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Recipe, text, and photography by Devorah Bowen.
