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Vegan Creamy Mushroom Soup with Thyme

Close-up of a white mug filled with Vegan Creamy Mushroom Soup with Thyme, garnished with fresh thyme sprigs.
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A rich and satisfying dairy-free soup featuring blended mushrooms and fresh thyme for a comforting meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1.5 pounds mixed mushrooms (cremini, shiitake), sliced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1/2 cup dry white wine (optional)
  • 4 cups vegetable broth
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes and drained
  • 1/4 cup unsweetened plain soy milk or oat milk
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh thyme sprigs for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add the sliced mushrooms and dried thyme. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 10 to 12 minutes.
  4. If using wine, pour it in and scrape up any browned bits from the bottom of the pot. Let it cook until the liquid reduces by half.
  5. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  6. While the soup simmers, drain the soaked cashews.
  7. Carefully transfer the soup mixture to a high-speed blender. Add the drained cashews, soy milk (or oat milk), nutritional yeast, salt, and pepper.
  8. Blend on high until the soup is completely smooth and creamy. This may take 1 to 2 minutes, depending on your blender.
  9. Return the blended soup to the pot. Heat gently over low heat until warmed through. Do not boil after blending.
  10. Taste and adjust salt and pepper as needed before serving. Garnish with fresh thyme sprigs.

Notes

  • For maximum creaminess, soak the cashews in very hot water for at least 30 minutes, then drain them completely before blending.
  • If you do not have a high-speed blender, you can substitute the cashews with 1/2 cup of full-fat canned coconut milk (the thick cream part only) for a creamy texture.
  • Use a variety of mushrooms for a deeper, more complex mushroom flavor.
  • If you prefer a thicker soup, reserve about 1/4 cup of the cooked mushrooms before blending and stir them back in after reheating.

Nutrition

Find it online: https://tastytribune.com/vegan-creamy-mushroom-soup-with-thyme/