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–+ servings
A spoonful of vegan mushroom soup above a bowl full.

Creamy Vegan Mushroom Soup

4.75 from 4 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serving Size: 4
Author Puja Verma
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DESCRIPTION

This vegan mushroom soup is extremely satisfying and comforting. Each spoonful is filled with earthy tones from cremini mushrooms, perfectly complemented by nutty wild rice. Plus, the addition of blended cashews and miso lends a rich, velvety texture without any need for dairy. Serve it hot with a side of toasted garlic bread as a well balanced meal.

INGREDIENTS
  

  • 16 ounces cremini mushrooms sliced
  • ½ cup wild rice blend washed and rinsed
  • 1 cup raw cashews
  • ¾ cup onions diced
  • 2 tablespoon vegan butter
  • 1 tablespoon garlic pasted or minced
  • 2 tablespoon thyme
  • 1 tablespoon white miso paste
  • 4 cups vegetarian broth low sodium
  • 1 cup water
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • ½ teaspoon salt or as needed
  • ¼ teaspoon black pepper
  • green onions chopped

METHOD
 

  • Submerge cashews in a bowl with boiling water and soak them for at least 30 minutes and then drain.
  • Melt butter in a dutch oven over medium heat. Add onion and thyme. Toss together till onions are translucent.
  • Mix in the garlic and mushrooms and cook for another 3-4 minutes till mushrooms shrink in size.
  • Pour in the only 2 cups of broth stir it all together. Once the broth is mixed in, then carefully measure out 1 cup of the soup and place it in a high speed blender along with water, soaked cashews, and miso paste. Blend till smooth.
  • Add the blended cashew cream back to the soup along with the wild rice, paprika, dried parsley, and remaining 2 cups of broth. Stir it together, bring to a gentle boil, and then reduce to a low simmer. Cover with lid and cook for 40 minutes on a low simmer till rice is tender.
    Note: Remove the lid every 5-10 minutes and give it a stir to prevent the soup from sticking and burning.
  • Add salt and pepper. Taste and adjust seasoning as needed.
    Note - The salt content in different broths can vary, so add salt per your taste.
  • Garnished with fresh green onions before serving.

NOTES

    • Soak the cashews: Don’t forget to soak the cashews to ensure you end up with an ultra-smooth, creamy texture.
    • Rinse the rice: Wash and drain the rice in cold water before cooking to remove some of the starch.
    • Stir the soup: Regular stirring prevents the soup from sticking and burning.
    • Simmer it gently: Keep the soup at a gentle simmer so the flavors can better meld together without burning.
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NUTRITION

Calories: 248kcal | Carbohydrates: 16g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Sodium: 504mg | Potassium: 313mg | Fiber: 3g | Sugar: 4g | Vitamin A: 686IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 3mg
Course: Appetizer, Side Dish, Soup
Cuisine: All, American
Keyword: vegan cream of mushroom soupo, vegan mushroom soup
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