Creamy Vegan Mushroom Soup
This gourmet Creamy Vegan Mushroom Soup has a bisque-like texture, deep umami flavor, and a mix of tender and chewy mushrooms. Perfect for dinner parties or meal prep, it's rich and satisfying without any dairy.
Equipment
- Dutch Oven or Soup Pot
- High-Speed Blender
- Knife
- Cutting Board
- Wooden Spoon
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1/4 cup dry white wine optional, for deglazing
- 16 ounces fresh mushrooms mixed varieties like cremini, shiitake, oyster; sliced or torn
- 0.5 ounce dried porcini mushrooms optional, soaked in 1 cup hot water
- 4 cups vegetable broth
- 1/2 cup raw cashews no need to soak if using high-speed blender
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon fresh thyme chopped, or 1/2 tsp dried
- 1 teaspoon fresh rosemary chopped, or 1/2 tsp dried
- salt and black pepper to taste
Instructions
- Heat olive oil in a soup pot over medium heat. Add onion and cook until softened, 5-7 minutes. Add garlic and cook 1 more minute.
- Add mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms release their liquid and are browned, about 10-15 minutes.
- Deglaze the pot with white wine (if using), and cook for 2 minutes until most of it evaporates.
- Add mushroom soaking liquid (if using dried mushrooms), vegetable broth, soy sauce, and bring to a boil. Reduce heat and simmer for 15 minutes.
- Scoop out 2 heaping cups of the soup (including broth and mushrooms) and blend with cashews and miso paste until completely smooth.
- Return the blended mixture to the pot and stir well. Simmer for 5 minutes more to thicken slightly and meld flavors.
- Adjust seasoning to taste and serve warm with crusty bread.
Notes
Soup can be stored in the fridge for up to 5 days or frozen. For nut-free version, try full-fat coconut milk or oat cream instead of cashews.