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+ servings

Vegan Mushroom Soup

Creamy mushroom soup, blended with skillet mushrooms, rosemary, garlic and broth. Cauliflower and cashews add dairy-free creaminess. Comes together in under twenty minutes!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 servings
Author: Kathy Patalsky

Equipment

  • blender
  • soup pot

Ingredients

  • 8 oz baby bella mushrooms or any variety
  • 8 oz shiitake mushrooms or any variety
  • 4 cups mushroom broth or veggie broth
  • 3 Tbsp extra virgin olive oil
  • 4 cloves garlic
  • 1 Tbsp fresh rosemary chopped
  • 1/2 cup cashews raw
  • 4 cups cauliflower or one small head, chopped
  • salt and pepper to taste

Instructions

  • Warm soup pot over high heat.
  • Add the olive oil to your soup pot. Add the garlic and saute for a minute.
  • Lower heat to medium. Add in the mushrooms and rosemary. Saute for five minutes - or until tender, stirring occasionally.
  • At the same time as the mushrooms are cooking - in a large soup pot, bring water to a boil. Add the cauliflower and boil until tender - usually about five minutes.
  • When the cauliflower and mushrooms are finished, add them to your blender, along with the cashews, broth and a pinch of salt and pepper - you can add more to taste later. Optional: leave some of the mushrooms out of the blender if you want a slightly chunky soup with whole mushrooms folded in.
  • Blend from low to high until creamy. Taste test and add more salt and pepper to taste.
  • Add water to taste if you want to thin out your soup a bit. Broth can also be used, but this will make the soup more salty.
  • You can either serve directly from the blender or simmer in a soup pot until ready to serve. Add any mushrooms that you set aside to serve. Drizzle oil over top, if desired.

Nutrition Estimate

Calories: 256kcal | Carbohydrates: 20g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Sodium: 981mg | Potassium: 844mg | Fiber: 4g | Sugar: 7g | Vitamin A: 515IU | Vitamin C: 49mg | Calcium: 44mg | Iron: 2mg