The World’s Yummiest Vegan Cream of Mushroom Soup

If I told you that I just made a cream of mushroom soup that’s far better than Campbell’s, 100% vegan, and so silky you’ll want to take a bath in it… would you believe me?

Whether or not you do, I challenge you to try this recipe for yourself because your family will thank you for it.

I love soup and as soon as it hits 65 degrees, I’m all about soup for breakfast, lunch and dinner.  I love making Pho, Butternut Squash, Bone Broth, Chicken Noodle, and Egg Drop Soups.

The best part is inundating my family’s diets with pounds and pounds of vegetables that they wouldn’t normally eat unless I hid them in soup like the vegetable soup ninja that I am.

Here’s the recipe – it’s so simple you’ll be able to cook it while in the middle of taking care of your toddler without needing to shove said toddler in front of an iPad – I promise!

Ingredients:

  • 1 Bulb Garlic, chopped or sliced
  • 1 White Onion
  • 3 Cups Raw Cashews
  • 2 Quarts Chicken Stock*
  • 3 Portobello Mushrooms, diced
  • 2 Heads Cauliflower
  • 1 Tbsp. Cumin
  • 1/2 Cup Nutritional Yeast
  • 2 Cups Cashews
  • 1/2 Cup Rice Wine Vinegar
  • Salt & Pepper

* Add more or less stock depending on how everything looks in 3 hours.   You’ll need enough stock in the water to submerse the cauliflower but you don’t want so much that it makes your soup too thin.

Directions:

  1. Start by sautéing your garlic, onion and cashews in coconut oil.
  2. Add Cauliflower, Cumin, Stock, and  Nutritional yeast.
  3. Simmer for 3 hours.
  4. Use immersion blender to blend soup into the most Sauté diced portobellos.
  5. Sauté portobellos
  6. Simmer another 2-3 hours, covered
  7. Add salt, and rice wine vinegar to finish.
  8. Serve with fresh parsley or chives and fresh ground pepper.

I served mine with a plate of chicken because I had a room full of guests, not all of whom were interested in mushroom soup. 

I also love serving my soups with a loaf of sourdough bread and butter.  It really warms everybody’s tummy and heart, I don’t know why but it’s so worth the carbs.

This soup turns out so creamy and silky if you allow it to simmer long enough that you’ll want to bathe in it.

If you don’t have as much time to allow your soup to simmer, simply immersion blend it to death and you should get some pretty awesome texture.  Those cashews will need some serious boiling to get silky for you.

Bon Apetit!

 

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