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Cream of Mushroom Soup vegan served in white bowls
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5 from 12 votes

Cream of Mushroom Soup Vegan

Enjoy this creamy soup with or without wild rice
Course: dinner, lunch
Cuisine: American
Keyword: healthy soup
Servings: 6 servings
Calories: 174kcal
Author: Judy DeLorenzo

Equipment

  • large soup pot
  • immersion blender, or full-size regular blender

Ingredients

  • 1/2 cup dry wild rice, or wild rice blend, such as Lundberg Family Farms brand, optional
  • 4 cups (1-quart) low-sodium vegetable broth, such as Pacific Foods brand or homemade
  • 1/2 cup raw cashews
  • 1 medium onion
  • 2 celery stalks
  • 2 medium carrots
  • 1 pound fresh mushrooms
  • 1/2 small cauliflower
  • 2 Tablespoons coconut aminos
  • 4 garlic cloves, diced small
  • 1 Tablespoon minced fresh ginger root
  • 1/4 teaspoon Himalayan sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon Sage and Rosemary Blend, optional but wonderful (see below)
  • 1-1/2 Tablespoons fresh thyme leaves, or 1-1/2 teaspoons dried
  • 1 to 2 Tablespoons freshly squeezed lemon juice (add right before serving)
  • Snipped parsley for garnish

Instructions

  • Prepare the rice following the package directions.
  • Put the broth and cashews into a soup pot and set aside.
  • In the meantime, prepare the veggies and mushrooms as follows. Dice the onion and celery. Cut the carrots into 1/4-inch half moons. Halve each mushroom then cut into 1/4-inch-thick slices. Break or cut the cauliflower into fairly large florets.
  • Add the veggies and mushrooms to the pot. Also add the coconut aminos, garlic, ginger root, sea salt, peppers, and herbs.
  • Bring to a simmer over medium-high heat. Cover the pan and cook for about 20 minutes; stir often. Adjust the heat if necessary to keep at a simmer.
  • Using a slotted spoon, remove about 1-1/2 cups of the mushrooms and carrots.
  • Blend the soup until smooth using an immersion blender. Add more water if necessary; the soup should be thick but not so thick that it won't blend smooth. If you don't have an immersion blender you can use a regular blender by following the directions below.
  • Right before serving, stir in the lemon juice.
    Add about a 1/4 cup of rice to each bowl and ladle the soup over top. Garnish each bowl with the reserved mushrooms/carrots and parsley.

Notes

Use any mushroom or mix of mushrooms. I usually use half cremini and half shiitake. Cremini are also called baby bellas.