This simple and healthy homemade cream of mushroom soup with fresh herbs is gluten free, vegan, paleo, and Whole30 compliant! A super simple and easy alternative to store bought cream of mushroom soup. Made with plenty of mushrooms, spices, and herbs for a full flavored combo! Perfect on it’s own or as a base for your favorite comfort food recipes.
- 1/2 cup raw cashews
- just boiled water
- 2 tablespoons of avocado oil
- 1 onion, diced small
- 16 ounces crimini mushrooms, diced
- 8 ounces portobello mushrooms, diced
- 5 cups of good tasting broth – I like to use mushroom broth for this recipe, but any good tasting broth will work
- 1 sprig of fresh thyme or 1/2 teaspoon dried thyme
- about 1/4 cup fresh parsley and chives, roughly chopped
- salt and pepper to taste – I used about 1 1/2 teaspoons salt, but this amount will vary depending on how salty your broth is
- In a small heatproof bowl soak raw cashews in just enough boiling water to cover. Set aside.
- In a large soup pot heat avocado oil over medium heat. Add the diced onion and sauté for about 5 minutes, until starting to soften.
- Add mushrooms and sauté, stirring occasionally, for about 12-14 minutes, until most of the water that was released from the mushrooms has evaporated and the mushrooms begin to stick to the bottom of the pan. If it’s taking a long time, increase the heat slightly.
- Add thyme and cook for another minute or so.
- Pour in broth and scrape up any brown bits stuck to the bottom of the pot. Bring soup to a simmer, and cook for about 15 minutes.
- Take out the sprig of thyme and discard.
- Drain the cashews. Add the cashews to the blender along with about 1/2 of the soup. Carefully blend on high with a towel over the top of your blender (to reduce hot splatters) until smooth and creamy.
- Return to the pot and bring back to a simmer. Simmer for another 5 minutes or so to thicken. Stir in fresh herbs, and season to taste with salt and pepper.
- For a completely smooth mushroom soup completely blend all of it in the blender in batches.
- Garnish with a few extra fresh herbs and enjoy!
- This soup will keep in the refrigerator for up to six days, or in the freezer for several months. If the soup seems to have separated after freezing simply warm and re-blend before serving.