Looking for a quick comfort food to whip up after a stressful day at work? This Vegan Cream of Mushroom soup delivers creamy, delicious comfort the right way- with clean, wholesome plant-based nutrition. Check out the instructional video below for step by step instructions!
(Scroll down for Vegan Cream of Mushroom Soup interactive recipe card, instructional video, and more!)
2 quarts vegetable broth 8 oz crimini mushrooms 1 each large carrot 2 stalks celery ½ each medium onion 1 shallots 2 cloves garlic 1 cup raw cashews ¼ cup chopped parsley
In a medium stock pot, start warming vegetable broth over medium-high heat. Add the mushrooms, carrots, clery, onion, shallots, and garlic, and bring to a boil.
Reduce to a rolling simmer, cover, and simmer for about 20 minutes.
Remove lid, taste for flavor and simmer for another 10-15 minutes if necessary.
Transfer mixture into a high-speed blender, and puree until it is very smooth. NOTE: be careful the hot liquid doesn’t explode in the blender- to avoid this, start the blender at a very low speed and increase the speed gradually.
Transfer pureed soup back to the stock pot and add the optional nutritional yeast and ground cumin. Season with salt and pepper to taste.
Add to a serving bowl and garnish with more chopped parsley and plant-based yogurt or any other desired garnish.
Check out the instructional video for this Vegan Cream of Mushroom Soup here:
https://www.youtube.com/embed/qY3_JisUox0
Vegan Cream of Mushroom Soup
Ingredients
- 2 quarts vegetable broth
- 8 oz crimini mushrooms
- 1 large carrot coarsely chopped
- 2 stalks celery coarsely chopped
- 1/2 medium onion peeled and chopped
- 2 each shallots chopped
- 2 cloves garlic chopped
- 1 cup raw cashews
- 1/4 cup parsley chopped
Instructions
- In a medium stock pot, start warming vegetable broth over medium-high heat. Add the mushrooms, carrots, clery, onion, shallots, and garlic, and bring to a boil.
- Reduce to a rolling simmer, cover, and simmer for about 20 minutes.
- Remove lid, taste for flavor and simmer for another 10-15 minutes if necessary.
- Transfer mixture into a high-speed blender, and puree until it is very smooth. NOTE: be careful the hot liquid doesn’t explode in the blender- to avoid this, start the blender at a very low speed and increase the speed gradually.
- Transfer pureed soup back to the stock pot and add the optional nutritional yeast and ground cumin. Season with salt and pepper to taste.
- Add to a serving bowl and garnish with more chopped parsley and plant-based yogurt or any other desired garnish.