| Prep: 15 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 11g | 2g | 20g |
| sugars | fibre | protein | salt |
| 6g | 3g | 7g | 0.8g |
Why I Love Canadian Vegan Cream of Mushroom Soup
Flavors That Dance Together
What elevates this Vegan Cream of Mushroom Soup above others is the harmonious dance of rich, earthy mushrooms with the subtle sweetness of caramelized onions. The heat of minced fresh garlic offers the perfect bite and balance to the creaminess of the soup. The addition of soy sauce, a touch of thyme, and a sprinkle of black pepper lends a deep, savory taste that is utterly satisfying.
A Cozy Companion & Comparable Dishes
This soup, while being a meal by itself, also plays well as a companion to a fresh, crunchy salad or a loaf of warm, crusty bread. It’s reminiscent of the classic French Onion Soup, rich and full-bodied that tugs at the heartstrings in the same way. However, it’s the unexpected twist of the creamy cashews, nutritional yeast, and almond milk that turns this into a sumptuous vegan treat. I often find myself pairing this delectable soup with a side of Grilled Chopped Vegetable Salad by Cookie and Kate for a well-rounded, satisfying meal.
Embodying the Essence of Good Food
This Vegan Cream of Mushroom Soup is not just a soup; it’s a celebration of raw, plant-based flavors seamlessly married with the essence of good, wholesome food. It conjures comforting memories of my French and Creole heritage where meals are crafted with love, patience, and the freshest of ingredients. To me, this soup is akin to a big, healing hug on a cold day. There’s something so magical about transforming simple, rustic ingredients into a feast for the senses.
What You’ll Need
- 1 tablespoon olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 pound fresh mushrooms, sliced
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 cup raw cashews, soaked overnight
- 1 cup vegetable broth
- 3 cups unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1/4 cup all-purpose flour
- Additional salt, to taste
- Chopped fresh parsley, for garnish
Method
Step One
First, heat the olive oil in a large pot over medium heat. Add the diced onion to the pot and sauté until it begins to soften and turn translucent, about 5-7 minutes.
Step Two
Add the minced garlic to the pot and continue to cook for another 1-2 minutes, until the garlic is fragrant.
Step Three
Add the sliced mushrooms to the pot along with the soy sauce, dried thyme, and black pepper. Cook until the mushrooms have released their juices and are fully cooked, about 10-15 minutes.
Step Four
While the mushrooms are cooking, drain the cashews from their soaking water and add them to a blender. Add the vegetable broth, almond milk, and nutritional yeast to the blender as well. Blend on high until the mixture is completely smooth.
Step Five
Once the mushrooms are done cooking, sprinkle the flour over the top and stir well to combine and coat the mushrooms. Continue to cook for another minute or so to get rid of the raw flour taste.
Step Six
Pour the cashew mixture into the pot with the mushrooms and stir well. Bring the soup to a simmer and let it cook for 5-10 minutes, or until it has thickened to your liking. You can add more broth or milk if necessary to achieve your desired consistency.
Step Seven
Taste the soup and add additional salt, if needed. Serve hot, garnished with fresh chopped parsley.
Enjoy your Vegan Cream of Mushroom Soup!
