My Vegan Cream of Mushroom Soup takes just 35 minutes to make, with a thick and creamy base of Yukon potatoes and cashews, and a savory flavor from button mushrooms. It’s the perfect comforting vegan soup for home cooks!
0 Sauté ½ cup of the onions and ½ the salt with oil or broth until just soft. About 3-5 minutes.
1 Add the garlic and potatoes and sauté for 1-2 minutes until garlic is fragrant.
2 Add 2 cups of the broth, cover and simmer until the potatoes are soft. About 7-8 minutes.
3 Slowly add potato mix into a blender with the cashews, being careful not to burn yourself because it is hot. Blend until smooth.
4 Meanwhile, saute the mushrooms, the other ½ cup of onions, wine (or broth), rest of the salt and thyme and a drizzle of oil (if using) until the mushrooms have released their liquid and are softened. About 8-10 minutes.
5 Add the blended soup back into the pot with another 2 cups of the broth and mix well. Add more broth if you prefer a thinner texture.
6 Bring to a simmer. Taste and add more salt if needed.
7 Garnish with pepper and lemon juice if preferred and serve!
