Creamy Mushroom Soup (healthy, gluten-free, paleo option, vegan option)

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.

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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.

5 from 5 votes

Prep Time20 mins

Cook Time22 mins

Course Main Course

Cuisine American

Servings: 6 people

Calories:

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

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.

Notes

DID YOU MAKE T?

Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.

I love seeing your creations

 

• for vegan option, omit butter.
• for paleo option, omit tamari.