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SideChef
Recipes
Dairy-Free
Vegan Creamy Mushroom Soup

18 INGREDIENTS • 10 STEPS • 36MINS

Vegan Creamy Mushroom Soup

Recipe
5.0
3 ratings
Made with garlic-infused oil and packed with savory mushrooms, this Vegan Creamy Mushroom Soup is perfect for a chilly fall evening. Despite being dairy-free, this soup is incredibly creamy and satisfying, thanks to a blend of rich cashews and vegetable broth. It's packed with healthy nutrients and protein, making it a wholesome and indulgent meal option.
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Jonny Tang at SideChef
Hi, I'm Jonny at SideChef! Self-proclaimed "dinner-for-one" expert because I always eat alone. Soups and stews are my favorite!
https://www.sidechef.com
Made with garlic-infused oil and packed with savory mushrooms, this Vegan Creamy Mushroom Soup is perfect for a chilly fall evening. Despite being dairy-free, this soup is incredibly creamy and satisfying, thanks to a blend of rich cashews and vegetable broth. It's packed with healthy nutrients and protein, making it a wholesome and indulgent meal option.
36MINS
Total Time
$2.49
Cost Per Serving
Ingredients
Servings
4
us / metric
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
White Mushroom
1 1/2 cups
White Mushrooms, sliced
Brown Mushrooms
2 1/4 cups
Brown Mushrooms, sliced
King Oyster Mushroom
3 cups
King Oyster Mushrooms, sliced
Oyster Mushroom
1 1/3 cups
Oyster Mushrooms, torn
Onion
1
Large Onion, finely chopped
Leek
1/2 stalk
Leek, thinly sliced
Garlic
4 cloves
Garlic, minced
Fresh Thyme
5 sprigs
Fresh Thyme
Dry White Wine
1/3 cup
Dry White Wine
Raw Cashews
2/3 cup
Raw Cashews, soaked overnight
White Miso Paste
1 Tbsp
White Miso Paste
Vegetable Stock
4 cups
Vegetable Stock
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Infused Oil
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Garlic
4 cloves
Garlic, thinly sliced
Fresh Thyme
4 sprigs
Fresh Thyme, leaves picked
Nutrition Per Serving
VIEW ALL
Calories
438
Fat
37.3 g
Protein
9.0 g
Carbs
15.2 g
Love This Recipe?
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Vegan Creamy Mushroom Soup
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Jonny Tang at SideChef
Hi, I'm Jonny at SideChef! Self-proclaimed "dinner-for-one" expert because I always eat alone. Soups and stews are my favorite!
https://www.sidechef.com

Author's Notes

Any mushrooms of your choice will work for this recipe. Pick any that is available or that you desire!

Serve the dish with some nicely toasted sourdough bread for a weeknight dinner.
Cooking InstructionsHide images
step 1
First, make the garlic-infused oil. In a small saucepan, heat up the Extra-Virgin Olive Oil (4 Tbsp), Garlic (4 cloves), Fresh Thyme (4 sprigs), and Ground Black Pepper (to taste).
step 2
Simmer over low heat until garlic slices start to turn golden on the edges, about 10 minutes, swirl the pan occasionally. Remove from heat, season with Salt (to taste), and set aside. While the garlic oil is cooking, start the soup.
step 3
In a large Dutch oven over medium-high heat, heat Extra-Virgin Olive Oil (4 Tbsp). Add in all the White Mushrooms (1 1/2 cups), Brown Mushrooms (2 1/4 cups), King Oyster Mushrooms (3 cups), and Oyster Mushrooms (1 1/3 cups) and arrange them in a single layer, and cook. Do not touch them until the bottom side is browned, about 8 minutes.
step 4
Stir and toss occasionally, until both sides are golden brown, about 5-7 minutes. Be careful not to stir them too often. Once browned, transfer the mushrooms to a plate and set aside. Reserve some small ones for garnishing.
step 5
In the same pot over medium heat, add Onion (1) and Leek (1/2 stalk) and cook until translucent, about 5 minutes.
step 6
Add Garlic (4 cloves) and Fresh Thyme (5 sprigs) and continue to cook until fragrant and cooked through about 2 minutes.
step 7
Add in Dry White Wine (1/3 cup) and cook until fully evaporated about 1 minute.
step 8
Then add Vegetable Stock (4 cups), Raw Cashews (2/3 cup), and White Miso Paste (1 Tbsp) and return the mushrooms to the pot. Bring to a simmer.
step 9
Turn the heat to low. With a hand blender, blend the soup until you reach the consistency to your liking. Continue cooking for about 5 minutes to let the flavors meld. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 10
Serve the mushroom soup with garlic-infused oil drizzled on top and garnish with crispy mushrooms and crispy garlic.
step 10 Serve the mushroom soup with garlic-infused oil drizzled on top and garnish with crispy mushrooms and crispy garlic.
Tags
view more tags
Dairy-Free
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegan
Fall
Vegetarian
Vegetables
Soups & Stews
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