Dairy-Free Cream of Mushroom Soup
Creamy soups often get a bad wrap, but this healthy, non-dairy version will have you craving soup all winter.
Equipment
- 1 Stock pot or soup pot
Ingredients
- 2 ½ tbsp olive oil
- 1 medium onion, diced
- 4 cups chopped white or cremini mushrooms
- 4 garlic cloves, minced
- 2 tsp dried thyme, chopped
- 2 tbsp yellow miso paste
- 1 small head of cauliflower, chopped (about 4 cups)
- ½ cup raw cashews, unsalted
- 10+ cups water
- 1 tsp salt
Instructions
- In a large soup pot, sauté onion and mushrooms [or vegetable of choice] in olive oil until mushrooms release their liquid and begin to brown. Reserve a few mushrooms for garnish if desired.
- Add garlic and thyme; sauté an additional 2 minutes.
- Add miso paste and stir to coat onions.
- Add cauliflower and cashews and enough water to cover the cauliflower. Bring to a boil then reduce heat and simmer until the cauliflower is soft about 15-20 minutes.
- Add water if necessary to keep cauliflower covered.
- Remove from heat and let stand until cool enough to puree.
- Puree soup in batches in a blender (or use a stick blender). Be sure the cover of the blender is on tight as steam from the soup could pop the lid.
- Season with salt, to taste.
- If desired, add nutritional yeast or shredded cheese to amp up the flavor.
Notes
For Cream of Tomato:
Replace mushrooms with 2 cups of chopped canned tomatoes.
For Cream of Broccoli:
Replace mushrooms with 2 cups of broccoli florets