Name: Creamy Mushroom Soup
Prep time: 20 min
Cook time: 22 min
Ingredients: 3/4 cup cashews, soaked in hot water; 1 tbsp avocado oil; 1 tbsp unsalted grass-fed butter (I use Kerrygold); 4 cloves garlic, finely chopped; 1 medium onion, finely chopped; 1 green chili, sliced; 2 (8 ounce) boxes baby bella mushrooms, thinly sliced; 2 tbsp almond flour; 4 cups low sodium vegetable stock; 1 tbsp tamari, gluten-free (I use Sanj brand); 1/2 tsp garlic powder; 2 tsp fresh thyme, finely chopped; salt to taste; 1/4 tsp black pepper; cayenne pepper to taste; sprinkle of fresh thyme, chopped; black pepper; drizzle of Herbes de Provence oil (Trader Joe's brand)

Creamy Mushroom Soup with step by step photos. A creamy, delicious, and healthy Mushroom Soup for those cold winter nights. Gluten-Free, Vegan option, and Paleo option available.

I love mushrooms. My husband hates mushrooms. I make them anyway. The earthy flavor of mushrooms are so comforting. They’re perfect in soups, especially on those cold winter nights.

I wanted to make a creamy and healthy mushroom soup, but without cream or milk. Instead of dairy, I blended soaked cashews with low-sodium vegetable broth and the end result is a creamy soup.

This soup is flavored with garlic, fresh thyme, tamari, cayenne pepper, and a drizzle of Trader Joe’s Herbes de Provence which adds depths of flavor.

Make this delicious Creamy Mushroom Soup on a Friday night with a cheese toastie on the side. Get into your PJs and turn on a Christmas movie. Enjoy!

creamy mushroom soup is:

Comforting
Creamy
Healthy
Vegan-ish (skip the butter)
Paleo-ish (skip the tamari)
Gluten-Free
Delicious

how to make creamy mushroom soup step by step?

Prep

1. Soak cashews in boiling hot water for about 15-30 minutes, or more.
2. Using a wet paper towel, clean the mushrooms.
3. Thinly slice the mushrooms.
4. Chop the garlic, onions, and slice a green chili in half.

Cook the Soup

1. Heat up a dutch enameled castiron on medium heat, once hot, add butter and oil.
2. Add the green chili, garlic, and onions. Saute for 3 minutes until the onions soften.
3. Add the mushrooms, season with a little salt, and cook for about 7 minutes. The mushrooms will release some water.
4. While the mushrooms cook, prepare the cashew broth by blending 2 cups of vegetable broth with the drained cashews using a NutriBullet.

5. At this time, add the almond flour. Alternatively, you can use gluten-free flour. Cook for about 1 minute.
6. Pour the prepared 2 cups of cashew broth over the mushrooms, plus 2 cups of remaining vegetable broth.
7. Add gluten-free tamari.
8. Also add fresh thyme, black pepper, and season with salt to taste. Stir well.

9. Cover with a lid. Cook the soup on low-medium heat for roughly 10 minutes.
10. You are done.

Garnish

1. Serve soup with a cheese toastie. Garnish with black pepper, cayenne pepper, fresh thyme, and a drizzle of Trader Joe’s Herbes de Provence oil. Enjoy with a cheese toastie on the side.

Print Pin

5 from 2 votes

Creamy Mushroom Soup

Creamy Mushroom Soup with step by step photos. A creamy, delicious, and healthy Mushroom Soup for those cold winter nights. Gluten-Free, Vegan option, and Paleo option available.

Course Main Course

Cuisine American

Keyword Mushrooms, Soup

Prep Time 20 minutes

Cook Time 22 minutes

Servings 6 people

Ingredients

3/4 cup cashews, soaked in hot water
1 tbsp avocado oil
1 tbsp unsalted grass-fed butter I use Kerrygold
4 cloves garlic, finely chopped
1 medium onion, finely chopped
1 green chili, sliced
2 (8 ounce) boxes baby bella mushrooms, thinly sliced
2 tbsp almond flour
4 cups low sodium vegetable stock
1 tbsp tamari, gluten-free I use Sanj brand
1/2 tsp garlic powder
2 tsp fresh thyme, finely chopped
salt to taste
1/4 tsp black pepper

Garnish

cayenne pepper to taste
sprinkle of fresh thyme, chopped
black pepper
drizzle of Herbes de Provence oil Trader Joe's brand