Creamy Vegan Mushroom Soup

There’s something magical about a warm bowl of Creamy Vegan Mushroom Soup on a chilly winter evening. I remember the first time I made this delightful dish; the aroma of sautéing vegetables filled the kitchen, wrapping me in a comforting embrace. My love for mushrooms paired with creamy textures beckoned me to create a soup that would not only warm my body but also my soul. This recipe has become a staple in my home, where each spoonful is a reminder of the cozy moments spent gathered around the table with loved ones.

What You Need for Creamy Vegan Mushroom Soup

The ingredients for this soup are as wholesome as they are delicious. Each one plays a critical role in developing layers of flavor and texture. The star of the show is, of course, the mushrooms, which provide earthiness and depth. Coupled with the creaminess of coconut milk and the nutritional benefits of wild rice, every bite is a wholesome treat.

• 1/2 cup raw cashews, soaked: These creamy nuts form the base of our soup’s luscious consistency. Soaking them enhances their blendability.
• 1 Tbsp avocado oil: A healthy fat for sautéing, avocado oil adds richness without overpowering the other flavors.
• 1 small yellow onion, diced: This aromatic vegetable creates a flavorful foundation that pairs beautifully with the mushrooms.
• 4 cloves garlic, minced: Garlic adds depth and a lovely aroma, enhancing the overall taste of the soup.
• 1 large carrot, peeled and chopped: Adding a subtle sweetness, the carrot balances the savory elements of the dish.
• 1 pound baby portobello mushrooms: These mushrooms are juicy and provide a hearty texture that’s essential for any soup.
• 1 cup wild rice: Wild rice contributes a wonderful chewiness and earthy flavor, making the soup more filling.
• 6 cups vegetable broth: A rich broth is the backbone of this soup, infusing it with flavor.
• 1 tsp sea salt, to taste: Salt enhances all the flavors, bringing the dish to life.
• 2 tsp dried oregano: Oregano adds an aromatic touch, complementing the earthiness of the mushrooms.
• 1 tsp dried rosemary: This herb offers a fragrant note that pairs perfectly with the creamy base.
• 1 cup full-fat canned coconut milk: Coconut milk thickens the soup while bringing a subtle sweetness.
• 2 Tbsp nutritional yeast: This adds a cheesy flavor without any dairy, perfect for a vegan dish.
• 1 tsp cider vinegar or lemon juice: A splash of acidity brightens the soup, balancing the richness.

Preparation Steps for Creamy Vegan Mushroom Soup

Making this Creamy Vegan Mushroom Soup is a straightforward process that yields fantastic results. Follow these easy steps to create a hearty bowl of deliciousness:

1. Start by placing the cashews in a bowl and covering them with water. Let them soak for at least one hour, or up to eight hours for maximum creaminess. After soaking, strain and set them aside until you’re ready to use them.
2. Next, heat the avocado oil in a Dutch oven or large stock pot over medium-high heat. Once hot, add the onion and sauté. Stir occasionally until the onion starts to turn brown, which should take about eight minutes. This step builds a flavorful base.
3. Add the chopped carrot, minced garlic, and mushrooms to the pot. Continue to cook, stirring occasionally, until the mushrooms begin to deepen in color, roughly five minutes. You’ll notice a lovely aroma filling your kitchen!
4. Now it’s time to add the wild rice, vegetable broth, sea salt, oregano, and nutritional yeast. Mix everything well, cover the pot, and bring it to a full boil. Keep an eye on it to prevent it from boiling over.
5. While the soup is coming to a boil, take out your blender and blend the coconut milk and soaked cashews together until smooth. This creamy mixture is what makes the soup luxurious.
6. Once the soup has reached a boil, stir in the blended coconut milk and cashew mixture. Replace the cover, then reduce the heat to medium-low. Let it simmer, allowing the flavors to meld and the rice to cook through, which should take about 45 minutes. Stir occasionally to prevent sticking.
7. After approximately 45 minutes, taste the soup for seasoning. Adjust the sea salt according to your preference. This step is crucial for ensuring all the flavors pop!
8. Once you’re satisfied with the flavor, scoop the soup into bowls. It’s ready to serve and share!

Recipe Notes about Creamy Vegan Mushroom Soup

To make the most out of your cooking experience, here are some helpful tips:

• Storage: After making the soup, store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove.
• Freezing: This soup freezes beautifully! Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to three months.
• Pairing: Serve this soup with crusty bread or a fresh salad on the side for a complete meal.
• Variations: Feel free to experiment with different vegetables or add spices to customize the flavor to your preference.
• Thickening: If you prefer a thicker soup, blend a portion of the soup and mix it back in for a creamier texture.

Accompaniments for Creamy Vegan Mushroom Soup

When it comes to serving Creamy Vegan Mushroom Soup, there are countless ways to make the meal special:

• Crusty Bread: A warm, crusty loaf makes for the perfect dipping companion, soaking up every flavorful bite.
• Fresh Salad: Pair this soup with a light, refreshing salad topped with nuts or seeds for added crunch and nutrition.
• Seasonal Veggies: Serve alongside seasonal roasted vegetables to enhance the meal’s heartiness.
• Special Occasions: This soup is fantastic for gatherings or family dinners, offering warmth and comfort in every bowl.
• Lunch or Dinner: It works wonderfully as a cozy lunch or a satisfying dinner option, especially on a chilly day.
• Meal Prepping: This soup is perfect for meal prepping. Make a big batch and enjoy it throughout the week!

FAQ

Conclusion

The Creamy Vegan Mushroom Soup is a delightful dish that combines comforting flavors and nourishing ingredients. It’s a great way to warm up during the colder months and a wonderful addition to any meal. I encourage you to give this recipe a try; you won’t be disappointed. Enjoy the cozy vibes and deliciousness that this soup brings to your table!

Creamy Vegan Mushroom Soup

The ultimate comfort food, this Creamy Vegan Mushroom Soup is a delightful blend of mushrooms, cashews, and coconut milk. With rich flavors and a creamy texture, it’s perfect for cold winter days or cozy family dinners. Try it tonight for a wholesome, satisfying meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: Vegan

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup raw cashews soaked
• 1 Tbsp avocado oil
• 1 small yellow onion diced
• 4 cloves garlic minced
• 1 large carrot peeled and chopped
• 1 pound baby portobello mushrooms
• 1 cup wild rice
• 6 cups vegetable broth see note
• 1 tsp sea salt to taste
• 2 tsp dried oregano
• 1 tsp dried rosemary
• 1 cup full-fat canned coconut milk
• 2 Tbsp nutritional yeast
• 1 tsp cider vinegar or lemon juice

Equipment

• Saucepan
• Skillet
• Oven
• Large Pot
• Mixing Bowl
• Chef's Knife
• Blender
• Peeler
• Wooden Spoon
• Cutting Board

Method

 

1. Place cashews in a bowl and cover with water. Soak at least 1 hour, up to 8 hours. Strain and set aside until ready to use.
2. Heat the avocado oil in a Dutch oven or large stock pot over medium-high. Add the onion and sauté, stirring occasionally, until onion begins turning brown, about 8 minutes.
3. Add the carrot, garlic, and mushrooms, and continue cooking, stirring occasionally, until mushrooms begin to deepen in color, about 5 minutes.
4. Add the wild rice, vegetable broth, sea salt, oregano, and nutritional yeast. Cover and bring to a full boil.
5. While the soup is coming to a boil, blend the coconut milk and cashews together in a small blender. Stir this mixture into the pot, replace the cover, and reduce heat to medium-low to cook at a simmer.
6. Continue cooking until soup has thickened and rice is cooked through, about 45 minutes. Taste soup for flavor and add more sea salt according to taste.
7. Scoop soup into bowls and serve!

Notes

• Tip 1: Use an immersion blender to smooth the soup directly in the pot for less cleanup.
• Tip 2: Fresh herbs like parsley can be added for garnish.
• Tip 3: Leftover soup can be used as a sauce over pasta.
• Tip 4: For a spicy kick, add red pepper flakes to taste.
• Tip 5: Enjoy with a side of warm, crusty bread for a complete meal.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!