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Vegan Cream Of Mushroom Soup

Vegan Cream of Mushroom Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 16 oz mushrooms, sliced
  • 1 tbsp tamari or soy sauce
  • 1 tsp dried thyme
  • 3 tbsp all-purpose flour
  • 3 cups vegetable broth
  • 1 cup unsweetened oat milk
  • ⅓ cup raw cashews, soaked in hot water for 10 minutes and drained
  • Salt and black pepper

Method
 

  1. Cook onion with a pinch of salt in olive oil over medium heat for 5 minutes, then add garlic and cook 1 minute.
  2. Add mushrooms and another pinch of salt, cook over medium-high until they release their liquid and brown, about 8 to 10 minutes. Stir in tamari and thyme for 1 minute.
  3. Sprinkle flour over the mushrooms and stir 1 minute. Whisk in broth slowly, add soaked cashews, and simmer for 5 minutes.
  4. Remove from heat, blend until smooth, stir in oat milk, warm through, and adjust salt and pepper. Ladle into bowls and top with black pepper or fresh thyme.

Notes

Soak the cashews in a bowl of hot water while you chop the vegetables so they’re ready when you need them. If the soup thickens more than you like after blending, stir in a small amount of warm broth to loosen it.