Creamy Vegan Mushroom Soup (30 Minute Recipe)

This ultra creamy Vegan Mushroom Soup recipe is packed with flavor and nutrients, all while being low carb and gluten-free (ready in under 30 minutes)!

Course Main Dishes, Soups

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword cashew mushroom soup, creamy mushroom soup, mushroom soup, vegan mushroom soup

Prep Time 15

Total Time 30

Servings servings

Calories 419

Author Sarah Bond

Ingredients

1 cup raw unsalted cashews 150 g
4 Tbsp olive oil divided, 60 mL
16 oz sliced button mushrooms brown or white, 453 g
¼ cup white wine 60 mL
1 medium yellow onion finely chopped
6 cloves garlic minced
1 Tbsp fresh thyme leaves
5 cups vegetable broth 1.2 L
Optional for serving: crusty homemade croutons

Instructions

Soften Cashews: Pour very hot water over cashews and let them soak while you prepare the rest of the recipe.
Cook Mushrooms: Add 2 Tbsp of the olive oil to a large pot and set over medium heat. Add the mushrooms and cook until golden brown and crispy, about 10 minutes. Add wine to the pan, scraping the bottom of the pan with a spatula to get all the tasty flavor bits back into the mushrooms. Cook, uncovered, until wine has evaporated out. Remove mushrooms from the pan.
Cook Aromatics: To the same pan add 2 remaining Tbsp of oil, onion, garlic, and thyme. Cook until onion is soft and translucent.
Blend: Add vegetable broth to the pot and stir. Ladle about half of the mixture into a standing blender. Drain cashews and add them to the blender too. Blitz until smooth and creamy, being sure to leave lid ajar if your mixture is hot.
Assemble: Add creamy cashew mixture back into the pot along with cooked mushrooms. Cook until hot, then serve!

Notes

Serve with homemade croutons! I love making the croutons extra big by just tearing up a loaf of French bread, tossing in olive oil, then baking until golden brown and crispy!

Nutrition