Preview
Vegan Cream Of Mushroom Soup
10 min
Prep Time20 min
Cook Time30 min
Total TimeThis Vegan Cream Of Mushroom soup is so smooth and velvety with an intense mushroom flavor, it is sure to impress any mushroom lover, vegan and omnimore alike!
Ingredients (6 servings)
MetricImperial
300g white button mushrooms
300g brown mushrooms
1 onion
2 cloves garlic
30g raw cashews
480ml reduced sodium vegetable stock
240ml soy milk
1 tbsp vegan butter
2 tbsp mushroom powder
4 tbsp nutritional yeast
1 tbsp balsamic vinegar
1 tsp vegemite
-Pepper, to taste
-Salt, to taste
-Parsley (optional, for garnish)
- Soak raw cashews in hot water for 2 hours or boil for 10 minutes, then drain.
- Meanwhile, slice mushrooms, dice onion and mince garlic.
- Heat up vegan butter in a large pot over medium heat. Add onion and garlic and sauté until fragrant.
- Add mushrooms, season to taste with salt and pepper, and sauté until tender and golden brown.
- Reserve about 1/3 of the mushrooms, and transfer everything else to a high-speed blender.
- Add vegetable stock, soy milk, mushroom powder, nutritional yeast, vegemite and drained cashews to blender. Blend on high until completely smooth and creamy.
- Transfer mixture back to pot and simmer for 5-10 minutes until piping hot. Stir in a splash of water to thin out the soup if it gets too thick.
- Remove from heat and stir in balsamic vinegar. Taste and season with additional salt and pepper if necessary. Garnish with reserved mushrooms and parsley (if using). Serve hot with toasted bread. Enjoy!
Notes
- Leftovers will keep for 3-5 days in an airtight container in the fridge.
- If you prefer a completely smooth soup with no chunks, simply blend all the mushrooms.
- If you don’t have vegemite, you may replace it with 2 tsp soy sauce.
- Use a good quality balsamic vinegar if possible as it can really enhance the flavor of the soup!
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