Description
A rich and creamy vegan mushroom soup made with blended cashews for a silky texture and deep, savory flavor. Perfect for a quick and comforting meal.
Ingredients
- 2 tablespoons olive oil (plus extra for drizzling)
- 1 1/2 pounds mushrooms (white button, cremini, or baby bella), cleaned and sliced or chopped
- 1/8 teaspoon salt
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 4 cups vegetable broth, divided
- 1/3 cup unroasted unsalted cashews, soaked and drained
- Snipped chives (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add mushrooms, salt, and pepper. Cover and cook for 2 minutes, then uncover and stir. Continue cooking for 3–4 minutes, stirring occasionally, until mushrooms release their juices. Add garlic and stir.
- Sauté for another 6–8 minutes, stirring occasionally, until mushrooms are tender and reduced in size.
- Add 1 cup of vegetable broth and the soaked cashews to a blender. Blend for 1–2 minutes until smooth and creamy.
- Add the sautéed mushrooms and remaining broth to the blender. Blend again for 1–2 minutes until fully smooth.
- Return the soup to the pot and heat over low until warmed through. Taste and adjust seasoning.
- Serve in bowls, garnished with a drizzle of olive oil and chives if desired.
Notes
- For extra depth, add a splash of soy sauce or tamari.
- Use an immersion blender if you prefer fewer dishes.
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 2 months; stir well after reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
