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Vegan Creamy Mushroom Soup with Thyme

A close-up of rich Vegan Creamy Mushroom Soup with Thyme, topped with sautéed mushrooms and fresh parsley.
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Make a rich, dairy-free mushroom soup that achieves a creamy texture using plant-based ingredients and features the earthy flavor of thyme.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms (cremini, shiitake), sliced
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 cup dry white wine (optional)
  • 4 cups vegetable broth
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes and drained
  • 1/4 cup full-fat coconut milk (from a can)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8 to 10 minutes.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, dried thyme, and fresh thyme leaves. Cook for 1 minute until fragrant.
  4. If using, pour in the white wine and let it simmer until it mostly evaporates, scraping up any browned bits from the bottom of the pot.
  5. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce the heat, cover, and cook for 10 minutes.
  6. While the soup simmers, prepare the cream base: drain the soaked cashews and place them in a high-speed blender with 1/2 cup of fresh water. Blend until completely smooth and creamy.
  7. Carefully transfer about two-thirds of the soup mixture to the blender with the cashew cream. Add the coconut milk and nutritional yeast. Blend until very smooth.
  8. Pour the blended mixture back into the pot with the remaining whole mushrooms. Stir well to combine.
  9. Heat the soup gently over low heat until warmed through. Do not boil after adding the cashew cream.
  10. Season with salt and pepper to taste.
  11. Serve hot, garnished with fresh parsley or a drizzle of truffle oil if desired.

Notes

  • For a thicker soup without cashews, use 1/2 cup of soaked sunflower seeds instead, or substitute the cashew cream with 1/2 cup of vegan heavy cream alternative.
  • Use a mix of dried and fresh thyme to build deeper flavor layers.
  • If you do not have a high-speed blender, soak the cashews for at least 4 hours in room temperature water instead of using hot water for a smoother result.

Nutrition

Find it online: https://afripaket.com/vegan-creamy-mushroom-soup-with-thyme/