Cream of Mushroom Soup

Creamy mushroom soup garnished with rosemary, pepper flakes, and olive oil in a dark bowl.

5 from 1 vote

This cream of mushroom soup is super satisfying and surprisingly easy to make! It’s made without any cream at all but still results in a velvety smooth and creamy soup because we’re blending with nuts (yes, nuts!)

Prep Time10

Cook Time30

Total Time40

Course: Mains, Recipes, Soups & Stews, Vegan

Cuisine: American

Servings:

Author: Lindsey Baruch

Equipment

Ingredients

1 tablespoon extra-virgin olive oil plus more for serving
1 yellow onion roughly chopped
2 large garlic cloves
Kosher salt and freshly ground black pepper
Pinch of red chili flakes optional, plus more for serving
6 cups baby bella mushrooms thinly sliced
2 cups shiitake mushrooms thinly sliced
1/4 cup peeled almonds or cashews
½ teaspoon balsamic vinegar
4 cups vegetable broth
1 sprig of rosemary

Instructions

In a deep pot or Dutch oven, heat olive oil over medium heat. Once glistening, add in your onions and garlic, and saute until fragrant, without getting much color on them. Season with salt and pepper, as well as a pinch of chili.
Add in your mushrooms, mix everything until combined, and allow the mushrooms to cook, for about 10 to 12 minutes. Tossing periodically. You do want some browning here on your mushrooms. Then add in your almonds or cashews, and balsamic vinegar. Season with salt and pepper, and give it one big toss.
Add in your broth and rosemary sprig. Bring this to a simmer, until your mushrooms and nuts are softened. Discard your rosemary sprig.
Transfer everything to a blender, or use an immersion blender directly in the pot. Blend until completely smooth. Bring this back to the pot to warm through, seasoning with salt and pepper, as needed. Serve in bowls, topping with olive oil and chili flakes.

Nutrition