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If you’re like me, you initially may not feel too thrilled about the prospect of cream of mushroom soup. But please, hear me out! Although I’m a cook, and many recipes call for cream of mushroom, I seriously never thought I would come to like or even love this type of soup. But I was wrong!
While on a soup cleanse, I got very invested in trying new recipes – especially those that used natural, whole ingredients. Once I came up with this vegan preparation method, I became gaga over cream of mushroom soup. Not only can the recipe be used as a healthy or vegan alternative to traditional cream of mushroom in cooking, but it can also be enjoyed on its own. The result is a pot full of warm, earthy goodness that your body will thank you for.
What Are the Benefits of Vegan Cream of Mushroom Soup?
Whether you live a vegan lifestyle or not, you can benefit from this recipe. Vegan cream of mushroom is a fantastic option for people with dairy intolerances or those who are watching their weight and heart health. Instead of heavy cream, the recipe calls for cashew cream, which provides heart-healthy fats and is packed with vitamins and nutrients.
How Can I Eat Vegan Cream of Mushroom Soup?
Although I love eating this vegan cream of mushroom soup on its own, it can be used in any recipe that calls for traditional cream of mushroom soup. Some of my favorites are green beans, stroganoff, and as a base for other creamy soups and stews.
What Does Vegan Cream of Mushroom Soup Taste Like?
If you’re a fan of the original, you might be nervous about trying a vegan version of a tried-and-true classic. Believe me when I say this recipe is incredible. Cashew cream offers a nutty, buttery flavor and a smooth texture that brings out the earthly warmth of the mushrooms. The aromatics take the whole thing to next-level goodness.
How Do I Clean Mushrooms?
The best way to clean mushrooms during the food prep process is to soak them in water with salt. Once most of the dirt has settled at the bottom of the bowl, strain the mushrooms, rinse them, and pat them dry. Only wash the mushrooms when you are ready to start cooking with them.
What Kind of Mushrooms Should I Use for Vegan Cream of Mushroom Soup?
Although you’re free to experiment with your favorite mushrooms, I prefer to work with baby Bella mushrooms. They are delicious and provide many minerals that work to boost the immune system and overall health.
How Can I Add Protein to This Soup?
You can add protein to this recipe without compromising its vegan status. My trick for doing this involves adding garbanzo beans. I personally recommend cooking the beans in advance and freezing them for when you’re ready to make the soup. Preparing beans is a labor of love, and it can take some time, but it’s well worth the effort in the end. In addition to tasting great, garbanzo beans work as a thickening agent, making for a heartier soup.
What Are Some Special Tips for Preparing Vegan Cream of Mushroom Soup?
Just as you’ll get the best results from cooking your own beans in advance, so will you benefit from preparing your own cashew cream. I have a fantastic recipe for cashew cream that’s easy to follow and yields a delicious cream that’s perfect for this soup. Additionally, I like to remind my readers and fellow chefs to have patience when making this soup. If you want maximum flavor, you must let the mushrooms release their juices before evaporating and caramelizing. This process takes about thirty minutes. And never rush through the process of allowing the mushroom to simmer with the broth and thyme. This will add fragrance and deepen the culinary experience.
How Should I Store This Vegan Soup?
If you’re making a batch to be used later, or if you end up with leftovers, your delightful soup can easily be stored in the refrigerator or freezer. Be sure to keep the soup in a sealed, airtight container. Typically, this soup will last in the fridge for 3-4 days and in the freezer for a couple of months. It can easily be reheated on the stove or in the microwave.
Vegan Cream of Mushroom Soup Recipe
This is where the magic happens! Here is my vegan twist on a classic soup recipe.
Preparation
Soak baby Bella in a bowl with cold water and salt. Let them sit for about fifteen minutes or until most or all of the dirt has fallen to the bottom.
Drain them well, rinse, and pat dry.
Chop the mushrooms into semi-thick slices.
In a large Dutch oven, bring the olive oil to a slight simmer over medium-high heat. Sauté the mushrooms with ½ teaspoon of salt until they release all their juices, about 10 minutes.
Reduce the heat to medium-low and cook until the juices evaporate and the mushroom caramelizes about 20 minutes. Stir frequently. (Take out a couple of spoonfuls of the caramelized mushrooms for garnish).
Add the onion and garlic and cook for another 5 minutes. Add the garbanzo beans, the bundle of thyme, and the rest of the salt and pepper.
Add the four cups of vegetable broth and bring it to a boil. Then lower the heat to simmer for 45 minutes.
Remove the thyme bundle and discard it. Puree the soup with an immersion blender until smooth. Add the cashew cream and stir well. If the soup is too thick, add a little broth to your preference. Garnish the soup with caramelized mushrooms and thyme! Enjoy!
Ingredients:
Adjust Servings
| 24 oz baby Bella mushrooms | |
| 2 medium size shallots (chopped) | |
| 3 garlic cloves | |
| 1 cup cooked garbanzo beans | |
| 1 cup cashew cream | |
| 4 cups vegetable broth | |
| 5 twigs thyme bundle wrapped in kitchen twigs | |
| 1 teaspoon Salt | |
| ½ teaspoon black pepper to taste |
Preparation
Rana’s Notes!
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