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Vegan Creamy Mushroom Soup with Thyme

Close-up of a rich Vegan Creamy Mushroom Soup with Thyme, topped with sliced mushrooms and fresh herbs.
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Make a rich, creamy, and dairy-free mushroom soup featuring fresh thyme. This recipe uses simple ingredients to achieve a silky smooth texture perfect for a main course or elegant appetizer.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms (cremini, shiitake), sliced
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon fresh thyme leaves, removed from stems
  • 4 cups vegetable broth
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes
  • 1/2 cup unsweetened oat milk (or full-fat coconut milk for richer flavor)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 8 to 10 minutes.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, dried thyme, and fresh thyme leaves. Cook for 1 minute until fragrant.
  4. Pour in the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
  5. While the soup simmers, drain the soaked cashews. Place the drained cashews, oat milk, and nutritional yeast into a high-speed blender. Blend until completely smooth and creamy. This is your vegan cream base.
  6. Carefully transfer about two-thirds of the soup mixture from the pot to the blender with the cashew cream. Blend until perfectly smooth.
  7. Pour the blended mixture back into the pot with the remaining chunky soup. Stir well to combine.
  8. Season the soup with salt and pepper. Heat through gently for 2 to 3 minutes, but do not boil after adding the cashew cream.
  9. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

  • For a nut-free option, substitute the soaked cashews with 1/2 cup of soaked sunflower seeds or 1/2 cup of silken tofu blended with 1/4 cup of plant milk.
  • If you prefer a thinner soup, add more vegetable broth or plant milk until you reach your desired consistency.
  • To intensify the mushroom flavor, use dried porcini mushrooms soaked in hot water (use the strained soaking liquid as part of your broth).

Nutrition

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