More Easy Soup Recipes To Keep You Cozy All Winter Long
As mentioned above, I can always find comfort and peace in a bowl of soup. These are some of my favorite soups that hit the spot every single time.
- The rich broth and flavorful meat balls in my Sopa de Albóndigasis by far one of the most popular recipes on the blog and for good reason! You need to try it yourself to believe just how good it is.
- My Thai Noodle Soup with Sesame Crusted Tofu is infused with ginger, lemongrass, and thai chilis. Its bursting with all the flavors that make for the best slurpable noodle soup.
- Get all in your winter feels with a bowl of my Chorizo and Pumpkin Chili. Its hearty, kinda spicy, kinda sweet, and jam-packed with all my favorite fall & winter flavors! The best part? Its gluten free, ready in about 30 minutes, AND freezer-friendly. You need this unique chili in your life!
Saut Mushrooms And Aromatics
In a large skillet, heat olive oil over medium-high heat. Once hot, add the mushrooms and onions cook mixture for 10 to 12 minutes, until vegetables soften.
Next, stir in the sherry vinegar, garlic, fresh thyme, salt, and black pepper cook 3 to 5 more minutes, until the harsh vinegar smell dissipates. Turn off heat.
What Do You Serve With The Vegan Cream Of Mushroom Soup
This recipe doesn’t need much to make it a meal to remember, but serving a crusty French bread on the side won’t hurt at all. And a green salad would take it over the top.
If you make this recipe, I want to hear, of course. Leave me a comment below or tag @HolyCowVegan on Instagram. You can also follow me on to keep up with my latest recipes, or subscribe to my free email updates.
Read Also: Lipton Soup Pot Roast Recipe
Assembling Vegan Mushroom Pasta
Once the creamy mushroom sauce is hot and in your pan and ready to go, its time to bring the mushroom pasta together.
I recommend bringing water to boil for cooking the pasta before you do anything else for the recipe. The sauce doesnt take long to prepare, while boiling pasta water does!
By the time the sauce is ready, your pasta should be cooked al dente or on its way there. Next, youll fold the cooked pasta into the mushroom mixture, add some of my cashew parmesan cheese , and freshly ground black pepper to taste.
Simmer the pasta for a few minutes over low heat. I usually add 1/4-1/2 cup pasta water to help keep the sauce loose, yet not runny.
Finally, you can serve your pasta with any desired garnishes. My go-to is lazyjust extra cashew parmbut fresh herbs are nice, too.
One Prepare The Cashew Cream
Begin by making the cashew cream. When it comes to cashew cream, you really should use a high-powered blender as it is the only type of blender that can make a smooth cream.
Add all the ingredients for the cashew cream to the blender and blend for about 30 seconds until you have a smooth cream. It should be the consistency of heavy cream. Set aside.
Pro Tip: If you don’t have a high-powered blender, you can soak the cashews for about 6 hours ahead of time and they will blend up fairly well. For a nut-free version, feel free to use unsweetened non-dairy milk or coconut milk.
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The History Of Cream Of Mushroom Soup
Cream of mushroom soup is said to have been invented by a chemist named John T. Dorrance with the Campbell Soup Company in 1897. It was the first condensed soup to be produced on a large scale in 1934 and remains one of the most popular canned soups in America today. Unfortunately, these options arent vegan, who needs a can when you can start from fresh ingredients?
Vegan Cream Of Mushroom Soup
Hi friends! Today Im sharing this delicious recipe for Vegan Cream of Mushroom Soup! I dont know about you, but its been absolutely freezing here in Toronto, and so my diet is consisting solely of hot soup and tea to heat my bones. Brrrrrr.
Honestly, when it comes to soup, I dont think there is a single soup style that I dont love be it pureed, chunky or creamy. I just love soup!!
However, this vegan mushroom soup is hands down one of my favourite soup recipes Ive ever made! . Its so creamy, velvety and luxurious, with lots of mushroom chunks! Plus, its a vegan, 1-pot recipe, thats so easy to make. All-in-all, its a comforting soup recipe that I know youre going to love.
So, let me tell you exactly how to make this soup so that you can enjoy it pronto!
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Why You Should Skip The Canned Mushroom Soup
One peek at the red and white label on a popular brand can of condensed cream of mushroom soup is usually all it takes to realize that its not the healthiest choice. At least, for most people. Aside from being loaded with sodium, most of the cream of anything soups lack essential healthy nutrients.
For the most part, they are nothing more than roux with flavored broth and a lot of salt and preservatives added to them. Depending on the flavor, you may find tiny amounts of the base ingredient in them too, like mushrooms or chicken.
If you want to make condensed soup ready to eat, you need to stir in a couple of cups of liquid to it. Most people use water. When you buy ready-to-eat mushroom soup or you order it at a restaurant, it is usually made with all purpose flour, salted butter, salted broth or stock, plus heavy cream and/or milk.
Other Recipes You Might Like:
If youre digging this recipe you might also like these soups:
So there we have it! A very simple and gorgeous recipe for Vegan Cream of Mushroom Soup that is so luxurious, creamy and full of chunky mushrooms! If youre a mushroom soup lover I know youre going to love this soup!
And, if you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and Im always here to answer any questions you might have. And of course, tag me on with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Creamy Wild Rice Mushroom Soup
Wild Rice Mushroom Soup is a hearty soup filled with seasonal vegetables, fresh aromatics, and luscious cashew cream! It is a nutrient-rich vegan soup perfect for a cozy weeknight meal! If you love hearty, healthy soups, youll want to try my White Bean Kale Soup or Immunity Boosting Carrot Lentil Soup next!
With the weather getting cooler by the minute and the sun going down even earlier, a large bowl of cozy Wild Rice Mushroom Soup is much needed! This soup is super popular in my household and one of my favorites to make!
How To Make Vegan Green Bean Casserole
One of my favorite uses for this soup is to make a healthier, gluten free and vegan green bean casserole. It’s easy to make and everyone will love the fresh, delicious flavor at your holiday meal!
Just follow the 5 simple steps below to make your own vegan green bean casserole.
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How To Make Vegan Cream Of Mushroom Soup:
1 . Add raw cashews to a jar and cover with clean filtered water. Let sit for 6 hours or overnight in fridge. Once ready to make your soup, drain and rinse them and add them to a high speed blender.
2. Heat up some avocado oil in a large sauce pot over medium high heat. Saute your mushrooms, onions, and garlic and seasonings until browned and cooked through.
3. Set aside of your cooked mushroom, garlic and onion mix. Add the rest of the cooked mushrooms to your blender along with the soaked cashews and the vegetable broth or stock. Blend on high speed until soup is creamy.
4. Add soup back into the sauce pot along with reserved cooked mushrooms and heat it through over medium heat. Adjust seasonings if necessary and serve hot.
Wild Rice And Mushroom
Wild Rice is great rice to use especially because it is lower in calories and higher in fiber, protein, and antioxidants than any other rice! If you are wondering if wild rice is gluten-free, yes, it is naturally gluten-free ! The flavor of wild rice is slightly nutty and a bit earthy, making it perfect for using in soup!
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Vegan Mushroom Soup Recipe
As a kid, I absolutely LOVED Campbells mushroom soup! Anyone else? I used to come home for lunch on school days, and my mum would always warm up a bowl of canned mushroom soup. It was heaven!
However, my one complaint was that there was never enough mushrooms. So, my mum used to ladle out all the mushroom chunks from the soup into my bowl.
So, in making my own mushroom soup recipe, it was imperative to load it with mushroom chunks!
This Vegan Cream of Mushroom Soup is:
- Creamy and comforting
- 1 million x better than canned soup!
The recipe is inspired by Cafe Delights Cream of Mushroom Soup. What a gorgeous soup theyve shared with the world! My version is modified to be vegan and healthier, yet still so gourmet. Just wait till you try it.
What You Need To Make This Creamy Wild Rice Mushroom Soup
- Wild Rice: Wild Rice absorbs water slowly, which means it takes longer to cook than other kinds of rice. While soaking the rice is not necessary, doing so does help speed up the cooking process. When I am craving wild rice soup, I use Trader Joes Wild Rice and soak it overnight the day before I am ready to make my soup. I recommend soaking your rice for at least 30 minutes before making the soup to help to give the rice the perfect texture!
- Mushrooms: Use as many different types of mushrooms as you can get your hands on! The more variety, the better. I use crimini mushrooms, oyster mushrooms, crimini mushrooms, and portobello mushrooms.
- Seasonal Vegetables: Just like most soups, youll need a mirepoix: onion, celery, carrots. This is the base for the soup and also provides even more incredible nutrients!
- Aromatics: Garlic, Thyme, Bay Leaf and Rosemary are all you need to make this rich, tasty soup!
- Broth: Vegetable broth is used to keep this soup vegan. If you would like to use chicken broth instead, that works just as well!
- Cream: This dairy-free, vegan wild rice mushroom soup uses cashew cream to achieve the perfect velvety consistency! For the dairy option, you can use 1 cup heavy cream instead of cashew cream!
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Why Youll Love This Creamy Vegetable Soup
I have to say, this Creamy Vegetable Soup may be my new favorite winter recipe. Its incredibly cozy, rich in nutrients, and all comes together in ONE pot. Not to mention completely plant-based thanks to a one game-changing ingredient.
I love that this simple soup leans on convenience items such as frozen veggies, a can of chickpeas, and vegetable broth. Not only does it cut back on prep time, but it also makes this recipe super weeknight-friendly.
Plus, you can prep many of the ingredients in advance to streamline the process even more. Both kids and adults will love it, and most folks wont believe how secretly virtuous it is. Im telling you, my family and friends cant get enough.
Dairy Free Cream Of Mushroom And Vegetables Soup
This is a mushroom soup recipe that you can easily make during these quarantined days when you may not be getting the amount of vitamin D that you should. Homemade Dairy-Free Cream of Mushroom and Vegetable Soup is creamy, smokey, and rich, made with fresh mushrooms, veggies, herbs, spices, and cashew nuts. This cream of mushroom soup is the ultimate comfort food that wont make you bloated and will leave you satisfied for hours.
Recommended Reading: Sodium In Lipton Onion Soup Mix
What If I Dont Have A High
Dont fret, you have several other options for achieving the cashew cream you need for this dish.
Tricks To The Best Vegan Mushroom Soup
This vegan mushroom soup is modeled after our fan favorite Wild Rice Soup: but its even quicker to make! Both soups use the same trick: soaked cashews. Soaking and blending these powerhouse nuts makes them into a delightfully creamy sauce that works just like dairy . Here you can blend them right into a soup for a rich, creamy body. Heres what to know:
- Soak the cashews while you make the soup. You dont have to think ahead at all! The time to make the soup is just enoughunless you dont have a great blender.
- A powerful blender is helpful. We have a high speed blender and it works magic with cashews. If you dont have a good blender, you may want to soak your cashews overnight to make sure theyre soft enough to blend.
- Make the soup, then blend the cashews with 2 cups of it. Yep thats right: take the veggies, broth and everything in your pot! Blend it with the cashews and it becomes beautifully creamylike magic!
Also Check: Onion Soup Mix Potatoes Recipe
About The Recipe Author
Joshua Onysko is an accomplished plant-based chef, self-taught perfumer, skincare expert, public speaker, and product designer. Founder of the organic beauty brand, Alpine Provisions, hes been a pioneer in the plastic-free movement by creating aluminum-based bottles that use mostly recycled materials. Having been vegan for over two decades for the sake of animal welfare, he recognized that one of the biggest contributors to marine animal death is plastic pollution. Committed to creating products aligned with his ethics, this emphasis on quality and care can be seen in every aspect of his work, including his deeply nourishing and flavorful recipes.
Mushroom Cashew Cream Soup
1 cup cashews soaked in 1 cup boiling water3/4 cup vegetable stock1 small clove garlic, chopped2 tbsp olive oil
2 cloves garlic, finely chopped800g Swiss brown mushrooms, sliced½ cup cashewssea salt and black pepper
Topping1 small clove garlic, finely chopped2 tbsp cashews½ tsp Aleppo pepper or red chilli flakesjuice of ½ lemon
For the cashew cream, soak the cashews for at least 30 minutes. When ready, drain the cashews and add them with the vegetable stock, garlic and oil, then blend until smooth and creamy . Season well with sea salt.
Place a pot or large pan on high heat. When hot, add 2 tablespoons of olive oil and the onion. Reduce heat to medium and cook for 2 minutes, until the onions are soft and translucent. Add the garlic and cook for 30 seconds until it is fragrant, and then toss in the mushrooms, along with 1 tablespoon of oil. Season with sea salt and black pepper.
Cook for 3-4 minutes until the mushrooms release their liquid, and then add the cashews along with the vegetable stock. Cover and bring to the boil. Reduce heat and simmer for 15-20 minutes. Blend until smooth.
Meanwhile, prepare the soup topping by adding a drizzle of oil to a medium frypan. Add the mushrooms and garlic and cook for 2-3 minutes, until the mushrooms are caramelised. Add the cashews, Aleppo, and toss for a minute or so until the nuts are browned. Squeeze over the lemon juice and season with sea salt.
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How To Make Creamy Mushroom Sauce
To make the creamy mushroom sauce that gives this pasta dish life, youll begin by sautéing mushrooms.
You can really use any type of mushroom here. I like plain old white/button mushrooms, honestlyand theyre packed with good nutrition.
You can also use shiitake, cremini, portobello, oyster, or enoki mushrooms. If there is another type of mushroom that you love to cook with, dont hesitate to add it.
Youll have the option of sautéing your mushrooms in either butter or olive oil. Either is fine, though I personally think that butter deepens and improves the flavor of the mushroom pasta. If you use vegan butter, you can use any brand/variety that you like.
Sauté the mushrooms and garlic for about 7-8 minutes: this is enough time for the mushrooms to reduce in size and release their juices. Then, youll add a splash of white wine to the dish and allow it to cook off for a few minutes.
Finally, youll stir vegetable broth into the sauce, along with this recipes source of creaminess: cashew cream.