Creamy Vegan Mushroom Soup
The ultimate comfort food, this Creamy Vegan Mushroom Soup is rich, creamy, and packed with flavor. Perfect for a cozy winter night, it’s an easy weeknight dinner that everyone will love. Make it tonight and enjoy the warmth!
Equipment
- Skillet
- Blender
- Oven
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1/2 cup raw cashews soaked
- 1 Tbsp avocado oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 large carrot peeled and chopped
- 1 pound baby portobello mushrooms
- 1 cup wild rice
- 6 cups vegetable broth see note
- 1 tsp sea salt to taste
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 1 cup full-fat canned coconut milk
- 2 Tbsp nutritional yeast
- 1 tsp cider vinegar or lemon juice
Instructions
- Start by placing the cashews in a bowl and covering them with water. Let them soak for at least one hour, or up to eight hours if you have the time. Once ready, strain the cashews and set them aside until you’re ready to mix them into the soup.
- In a Dutch oven or large stock pot, heat the avocado oil over medium-high heat. Add the diced onion and sauté, stirring occasionally. You want the onion to become translucent and start turning a lovely golden brown, which should take about eight minutes.
- Next, add the chopped carrot, minced garlic, and mushrooms to the pot. Continue cooking and stirring occasionally. The mushrooms will begin to shrink and deepen in color, which should take about five minutes.
- Once those ingredients are well-cooked, it’s time to add the wild rice, vegetable broth, sea salt, oregano, and nutritional yeast. Stir everything together well and cover the pot. Bring it to a full boil, allowing all the flavors to meld together.
- While the soup is coming to a boil, blend the coconut milk and soaked cashews together in a small blender until smooth. This mixture will serve as your creamy base.
- Once the soup reaches a boil, stir in the blended coconut milk and cashew mixture into the pot. Replace the cover and reduce the heat to medium-low. Let the soup simmer, stirring occasionally, for about 45 minutes or until the wild rice is fully cooked and the soup has thickened. The aroma will fill your kitchen and make your mouth water!
- Taste the soup and adjust the sea salt as needed. You may want to add a pinch more to enhance the flavors further.
- Once the soup is finished, scoop it into bowls and serve hot. Enjoy the creamy goodness of your homemade Creamy Vegan Mushroom Soup!
Notes
- Tip 1: This soup lasts up to four days in the fridge. Make sure to store it in an airtight container to keep it fresh.
- Tip 2: It freezes well, so feel free to make a larger batch. Just ensure it's cooled down before transferring it to freezer-safe containers.
- Tip 3: Serve this soup with a side of crusty bread or a fresh salad to complete the meal.
- Tip 4: For an extra nutritional boost, stir in some fresh spinach or kale towards the end of cooking.
- Tip 5: If you enjoy a little heat, add a pinch of red pepper flakes or some hot sauce for a spicy twist.