Vegan Cream Mushroom Soup (Printable Version)
Smooth, hearty vegan mushroom soup with fresh herbs, cashews, and baby bella mushrooms for a creamy texture.
# Ingredients Required:
→ Mushrooms and Aromatics
01 -
14 g dried porcini mushrooms
02 -
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
03 -
1 medium yellow onion, chopped
04 -
450 g baby bella mushrooms, sliced (or white button mushrooms)
05 -
4 cloves garlic, peeled (2 whole, 2 minced)
→ Liquids and Broth
06 -
1 cup (240 ml) water, divided
07 -
4 cups (960 ml) vegetable broth
08 -
2 tablespoons gluten-free tamari (or soy sauce)
→ Thickening and Creaminess
09 -
½ cup (75 g) raw cashews
10 -
2 tablespoons arrowroot starch (or corn starch)
→ Seasoning
11 -
Black pepper, to taste
# Guide to Cooking:
01 -
Place dried porcini mushrooms and rosemary in a bowl. Pour 240 ml boiling water over and let steep for 20 minutes.
02 -
Heat a large pot over medium heat. Add chopped onion and 60 ml vegetable broth. Cook, stirring occasionally, until translucent, about 3-5 minutes. Add sliced mushrooms and cook until softened and lightly caramelized, approximately 15 minutes.
03 -
In a high-speed blender, combine steeped porcini and rosemary with its liquid, cashews, and 2 whole garlic cloves. Blend until completely smooth, adding a splash of broth if needed. Set aside.
04 -
Add minced garlic, tamari, and black pepper to the pot. Cook for 2-3 minutes until moisture evaporates.
05 -
Pour remaining vegetable broth into the pot and bring to a gentle simmer. Whisk in the blended mixture thoroughly.
06 -
Dissolve arrowroot starch in remaining water. Slowly add to the pot while whisking continuously. Cook until soup thickens, about 3 minutes.
# Extra Suggestions:
01 -
Steeping dried porcini mushrooms enhances umami depth. Use gluten-free tamari for a soy-free variation. Soaking cashews beforehand is unnecessary due to blending.