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An easy & healthy cream of mushroom soup that requires just a few simple ingredients and is out of this world good. This soup is going to be a winner for vegans and non-vegans alike!
As a part of our January Healthy Eating Challenge, Chris and I are trying out best to avoid refined and processed foods. With this, we are also going to be developing recipes that do the same and are comprised of primarily whole foods. We already shared How to Caramelize Onions Without Oil and this healthy cream of mushroom soup will show you how to utilize those in a recipe! 
The great thing about this healthy cream of mushroom soup is that it is versatile and can be used in so many different ways. Not only do we serve it as an entree with a side of fresh bread, but we have also used it as a gravy! It is great over mashed potatoes, our breaded cauliflower steaks and even with simple roasted vegetables– have fun with it! 
As mentioned above, this recipe utilized the oil-free caramelized onions we made and if you want to check out the recipe you can find it here or click on the image above!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Healthy Cream of Mushroom Soup – Easy & Vegan
- Total Time: 45 minutes
- Yield: 6 servings
Description
An easy & healthy cream of mushroom soup that requires just a few simple ingredients and is out of this world good. This soup is going to be a winner for vegans and non-vegans alike!
Ingredients
- 2/3 cup raw cashews, soaked overnight or at least 8 hours*
- ~1 large russet potato, peeled and roughly chopped (for 1 cup mashed potatoes)
- 1 lb. fresh mushrooms (we used a mix of oyster, shiitake, and crimini), diced
- 1/2 cup oil-free caramelized onions*
- 4 cloves of garlic, minced
- 4 cups low-sodium and oil-free vegetable broth (we recommend homemade or the Engine 2 brand)
- 1⁄4–1⁄8 teaspoon freshly ground black pepper, as desired
- 1⁄8–1/4 teaspoon nutmeg
- 1 teaspoon fresh thyme
- Salt, to taste
Instructions
- Drain cashews and set aside.
- Place the potatoes in a steamer pot and steam until fork tender, about 10 minutes.
- As the potatoes steam, cook the garlic and mushrooms. In a medium pan over medium heat, add about 1/4 cup of the vegetable broth. Once heated, add the garlic and sauté until golden or about 2-3 minutes. Add in all of the mushrooms and cook down until they have reduced to about half of their size, about 5 minutes.
- Once the potatoes are cooked, add them to a high-speed blender along with half of the vegetable broth and cashews. Blend until smooth and then add the mushroom and garlic mixture, caramelized onions, and the remaining ingredients. Pulse until uniform but still chunky or to your texture of choice. Adjust seasonings to taste.
- Serve warm with a garnish of fresh thyme. This pairs well with fresh bread and (vegan) red wine*!
Notes
- If you would like to speed up the soaking time of the cashews, soak your cashews in boiling water for 20 minutes as you prepare the potatoes and mushroom mixture.
- You could also opt to use 1 medium diced onion instead of the caramelized onions. Simply add that in with the garlic and sauté them together for 3 minutes or until translucent.
- Nutrition facts do not take into consideration the addition of salt to taste.
- Barnivore is a great tool to use to verify that your wine is vegan!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition facts label provided by Nutri Fox.
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We have missed creamy mushroom soups since following a plant-based diet. This recipe is fabulous. Wonderful creaminess and the flavour ….. perfect.
We used dried herbs, but it was still great. We loved the carmalized onions in it…..adds a wonderful layer of depth to the soup.
It will be another addition to our meal rotation.
Simple and delicious! Kids 5 and 7 loved it too!
Yum!! Yall! this is very delicious!! I made the caramelized onions as well (which led me here) and YUM!! Tonite is chilly and warm thick musher soup is coming at us! Thank you!
Yay we are so glad that you liked both recipes! 🙂