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healthy cream of mushroom soup without cream

Healthy Cream of Mushroom Soup Without Cream

A rich, velvety, and deeply savory mushroom soup made entirely without heavy cream, using cauliflower and cashew cream for a surprisingly light yet decadent texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Appetizer, Soup
Cuisine: American, Healthy
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1.5 lb Mixed Mushrooms (Cremini, Shiitake, Oyster) Roughly chopped
  • 1 large Yellow Onion Chopped
  • 2 stalks Celery Chopped
  • 3 cloves Garlic Minced
  • 4 cups Vegetable Broth Low Sodium preferred
  • 1 cup Cauliflower florets Steamed until tender
  • 1 tablespoon Olive Oil
  • 1 teaspoon Dried Thyme
  • 1 tablespoon Soy Sauce or Tamari For Umami depth
  • 1/2 teaspoon Salt Or to taste
  • 1/4 teaspoon Black Pepper Freshly ground
Optional Cashew Cream Swirl
  • 1/2 cup Raw Cashews Soaked in hot water for 30 minutes, then drained
  • 1/4 cup Water For blending

Method
 

Instructions
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and celery and sauté for 5-7 minutes until softened.
  2. Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant, being careful not to burn the garlic.
  3. Add the chopped mushrooms to the pot. Sauté, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 10-12 minutes. Stir in the soy sauce/tamari.
  4. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat, cover partially, and cook for 10 minutes to allow the flavors to meld.
  5. While the soup simmers, prepare the cashew cream: Blend the soaked and drained cashews with 1/4 cup of fresh water until perfectly smooth and creamy. Set aside.
  6. Remove the soup from the heat. Carefully transfer the soup mixture (including solids) to a high-speed blender. Add the steamed cauliflower florets, salt, and pepper.
  7. Blend on high until the soup is completely smooth and silky. If the consistency is too thick, add a smallSplash of extra broth or water until desired creaminess is reached.
  8. Return the pureed soup to the pot over low heat to warm through. Taste and adjust seasonings (salt/pepper) as needed.
  9. To serve, ladle the hot soup into bowls. Drizzle the prepared cashew cream on top of each serving, creating a swirl pattern. Serve immediately.

Notes

For an even deeper mushroom flavor, reserve 1/4 cup of mushrooms, sauté them separately until very dark brown, and blend them in last. If you cannot use cashews, a creamy texture can also be achieved by simply blending an extra 1.5 cups of steamed cauliflower florets.
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