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.
Recipe Card
Creamy Mushroom Soup
Ingredients
- ¾ cup cashews, soaked in hot water
- 1 tablespoon avocado oil
- 1 tablespoon 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 tablespoon almond flour
- 4 cups low sodium vegetable stock
- 1 tablespoon tamari, gluten-free, I use Sanj brand
- ½ teaspoon garlic powder
- 2 teaspoon fresh thyme, finely chopped
- salt to taste
- ¼ teaspoon black pepper
Garnish
- cayenne pepper to taste
- sprinkle of fresh thyme, chopped
- black pepper
- drizzle of Herbes de Provence oil, Trader Joe's brand
Instructions
Prep
- Soak cashews in boiling hot water for about 15-30 minutes, or more.
- Using a wet paper towel, clean the mushrooms.
- Thinly slice the mushrooms.
- Chop the garlic, onions, and slice a green chili in half.
Cook the Soup
- Heat up a dutch enameled castiron on medium heat, once hot, add butter and oil.
- Add the green chili, garlic, and onions. Saute for 3 minutes until the onions soften.
- Add the mushrooms, season with a little salt, and cook for about 7 minutes. The mushrooms will release some water.
- While the mushrooms cook, prepare the cashew broth by blending 2 cups of vegetable broth with the drained cashews using a NutriBullet.
- At this time, add the almond flour. Alternatively, you can use gluten-free flour. Cook for about 1 minute.
- Pour the prepared 2 cups of cashew broth over the mushrooms, plus 2 cups of remaining vegetable broth.
- Add gluten-free tamari.
- Also add fresh thyme, black pepper, and season with salt to taste. Stir well.
- Cover with a lid. Cook the soup on low-medium heat for roughly 10 minutes.
- You are done. Turn off the stove.
Garnish
- 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.
Alina says
Nisha, I made this for a dinner party last night..before I could take a picture of it, it was all finished. Everyone raved about it and wanted the recipe right away. Thank you for this delicious recipe, this will definitely be a keeper for me.
honeywhatscooking says
Hi Alina. Thank you so much for saying that and sharing with me. That makes me so happy. Glad you all enjoyed it. 🙂
Jinal says
Nisha, I always enjoy making your recipe I feel it has a personal touch and I can relate to it.
This soup was hit I just replace almond flour with regular flour. I loved it this will be my go-to on cold rainy days
honeywhatscooking says
Hi Jinal. I'm so glad you enjoyed it. Really appreciate your sweet comment. Yes, almond flour replaces white flour so easily and makes it gluten-free. Thanks so much.
Deepa K. says
Hi Nisha, this recipe was so easy to make! I LOVE the fact that it was hearty and dairy free. I accidentally got half the amount of mushrooms and it was it still super filling. 🙂
Preena says
Love how quick & easy the recipe is. The soup was yummy and such a hit with the family.