Looking for something to warm your belly up this autumn? This creamy vegan mushroom soup is the perfect thing to make that happen. I was inspired to recreate one of my favourite soups from The Red Tea Box restaurant in Toronto, which unfortunately closed a few years ago. I can still remember my first mouthful and how completely blown away with the herb seasoning.
The combination of dill and pepper made me rethink the way I traditionally made mushroom soup. To finish it off I always make a handful of homemade croutons for garnish.
Mushroom Soup
Ingredients
- 2 cups Cauliflower Florets
- 1/4 cup Cashews soaked overnight
- 2 cups Vegetable Broth
- 1 tsp Onion Powder
- 1 clove Garlic chopped
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Extra-Virgin olive oil
- 1 cup White Mushrooms
- 1/2 Yellow Onion diced
- 1/2 tsp Thyme
- 1/2 tsp Garlic Power
- 2 tbsp Fresh Dill chopped
CROUTONS
- 5 slices Sourdough Bread
- 1/4 cup Vegan Butter melted
- 2 tbsp Garlic Salt
Instructions
- Place cauliflower, cashews, vegetable broth, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor.
- Meanwhile, add olive oil, mushrooms, and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
- Add pureed cauliflower mixture to sautéed mushrooms. Then the spices and bring to a boil, cover and simmer for 10 minutes, until thickened.
CROUTONS
- Preheat oven to 350F.
- Remove crusts from stale bread slices. Brush bread on both sides with melted vegan butter.
- Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
- Bake at 350F for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.
