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Cream of Mushroom Soup (Vegan, Gluten-Free, Oil-Free)

Vegan Cream of Mushroom Soup in a white bowl on a napkin.

This Vegan Cream of Mushroom Soup is incredibly rich and creamy, and filled with fresh flavors of marjoram, garlic and white wine. It’s also easy to make in under 30 minutes and super healthy!

Scale

Ingredients

Instructions

  1. In a (dry) high-powered blender*, add the raw cashews, black pepper, salt, and nutritional yeast. Blend until a powder-like consistency, about 20-30 seconds. Leave in the blender for now. 
  2. In a large Dutch oven or pot, add the 1/4 cup unsalted vegetable broth over medium high heat. Then, add the garlic and cook for 30 seconds, stirring. Next add the leeks and mushrooms and cook, uncovered, until the mushrooms are soft, about 5-6 minutes. 
  3. Add the remaining 2 cups vegetable broth, white wine, cauliflower florets, and chopped marjoram. Stir. Bring to a boil, and simmer on a medium boil for 15 minutes, stirring occasionally, until the cauliflower is soft. Note: it doesn’t need to fall apart, but just soft enough for the blender to blend it up. 
  4. Remove from heat, and carefully transfer the mixture to the blender (with the cashew cream). Add the unsweetened almond milk and lemon juice. Begin blending on low speed at first, then increasing the speed, until smooth. If the soup is too thick for your liking, add additional almond milk and re-blend. Serve immediately. Add salt and pepper to taste. Makes 4 cups total. Store in an airtight container in the fridge for 4-5 days. 

Notes

Nutrition

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