Potato Soup

Comfort food is the best kind of food. I am talking about chicken pot pie, baked mac and cheese, chili, baked ziti, and this Potato Soup. There is nothing better than cozying up to a hearty meal that tastes delicious and makes you feel better. Bring on…

Comfort food is the best kind of food. I am talking about chicken pot pie, baked mac and cheese, chili, baked ziti, and this Potato Soup. There is nothing better than cozying up to a hearty meal that tastes delicious and makes you feel better. Bring on the cozy! This classic Potato Soup recipe is…

The post Potato Soup appeared first on Two Peas & Their Pod.

Slow Cooker Fire Roasted Brisket Chili.

This slow cooker brisket chili is one of our favorites! Made with fire roasted tomatoes and pinto beans, it’s so comforting, hearty and delicious. Chili season is here! Yes yes, it’s always chili season, but you know what I mean. Crunchy leaves, cool air, pumpkins and sweatshirts. I’m game anytime! This brisket chili is incredibly […]

The post Slow Cooker Fire Roasted Brisket Chili. appeared first on How Sweet Eats.

This slow cooker brisket chili is one of our favorites! Made with fire roasted tomatoes and pinto beans, it’s so comforting, hearty and delicious.

Chili season is here!

slow cooker fire roasted brisket chili

Yes yes, it’s always chili season, but you know what I mean. Crunchy leaves, cool air, pumpkins and sweatshirts. I’m game anytime!

slow cooker with brisket and peppers and onions

This brisket chili is incredibly hearty, super smoky and so wildly flavorful. It just might be Eddie’s new favorite chili and that’s saying something because he LOVES chili.

Chili is the only soup he really truly loves. 

So I love experimenting with different chili recipes and I’m so glad this one came to fruition. I often have a few cuts of meat in my freezer, so having a great chili recipe to utilize that meat is the perfect option. 

slow cooker with brisket, fire roasted tomatoes and pinto beans

It is a bit high-maintenance, in that you have to cook the brisket first and THEN make the chili. It’s totally worthy it though.

Let me tell you how I make it happen!

The night before, I throw the brisket in the slow cooker. This way it cooks overnight and gets super fall-apart tender. Once it’s tender in the morning, you can choose to either shred it or chop it, whichever you would like. Your preference!

Then everything goes into the slow cooker. You can cook it for a few hours on high or let it simmer all day on low. I have a slow cooker that has a sauté option (it’s seriously amazing and I use it for SO many things!) – this version right here. So I like to remove my brisket, and in that same crock, sauté the onions and peppers with spices to really develop the flavor.

This isn’t necessary of course – you can throw everything right in, raw onions and all. But I do find that sautéing them first starts you off with a great layer of flavor. I am ALL about building layers of flavors in my recipes and allowing the flavors to fully develop. It’s the key to making a great meal happen!

Whether you cook the onions and peppers or not, everything goes into the slow cooker!

slow cooker fire roasted brisket chili

These are the key ingredients that make this recipe absolutely delish: 

Fire roasted tomatoes. These are pretty much the only diced tomatoes I use these days. They have such great charred, smoky flavor. I use them in my tomato soup and minestrone and many other things. I absolutely love them!

Pinto beans. Pintos may just be my favorite bean. I love how creamy they are – and also I love their size. You can use any bean here, but I find that pinto is my favorite. If you’d like to keep things traditional with kidney beans, go for it. Or use black beans. Whatever you love!

The perfect blend of spices, like smoked paprika, a hint of cumin, chili powder (of course!), a touch of dried oregano and even some crushed red pepper flakes for a bit of heat. 

Some beer… or stock. I love using beer, just like this game day chili that uses a whole bottle. It adds so much flavor and richness to the soup.

The brisket, which is a no brainer. Again, chopped or shredded. Your call. (more…)

The post Slow Cooker Fire Roasted Brisket Chili. appeared first on How Sweet Eats.

Stuffed Pepper Soup

Soup season is my favorite season. You can’t be a one pot meal! If you are a fan of the traditional stuffed bell peppers, you are going to LOVE this soup. It has all of the same flavors, but is super easy to make! Instead of stuffing individual b…

Soup season is my favorite season. You can’t be a one pot meal! If you are a fan of the traditional stuffed bell peppers, you are going to LOVE this soup. It has all of the same flavors, but is super easy to make! Instead of stuffing individual bell peppers, you put all of the…

The post Stuffed Pepper Soup appeared first on Two Peas & Their Pod.

How to Turn Any Vegetable Into a Creamy, Cozy Soup

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Posie Brie…

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Posie Brien shows us a riff-able template for creamy, kid-friendly soups using All-Clad’s FUSIONTEC™ 4-Quart Soup Pot.


On busy days, there’s nothing more useful (and comforting) than having an easy, satisfying dinner in your back pocket. I’m talking about recipes that, once you make them a few times, become simple enough to put together without too much thought, advance planning, or effort. When the lazy days of summer wane and fall hits—bringing cooler back-to-school days and more structured, packed schedules—I turn to soup.

Read More >>

White Bean Soup

This white bean soup is full of irresistible flavor, thanks to kale, lemon and tarragon! This healthy recipe will become…

A Couple Cooks – Recipes worth repeating.

This white bean soup is full of irresistible flavor, thanks to kale, lemon and tarragon! This healthy recipe will become an instant favorite.

White Bean Soup

Here’s a healthy soup you’ll immediately add to your regular rotation…because it’s just that good. Try this White Bean Soup recipe, full of humble ingredients and huge flavor! It’s a new favorite over here, especially now that soup season has arrived. Tender white beans float in the cozy broth with soft potatoes and leafy kale. Lemon zest lends brightness and tarragon brings an herby nuance. The best part? It’s made of 100% vegetables and tastes like a dream. We tested this one out on friends and family, and they immediately asked for the recipe!

Ingredients in this white bean soup recipe

This humble white bean soup is built for speed. In fact, it takes just over 30 minutes to make (or less, if you’ve got quick knife skills). Because it’s speedy, you’ll want to use canned beans here. Use your favorite type of canned white bean! Here’s what you’ll need:

  • Vegetables: onion, carrot, garlic, yellow potatoes, and kale
  • Olive oil
  • Vegetable broth
  • Canned or cooked white beans: cannellini, Great Northern, navy, butter, or other
  • Lemon zest
  • Dried tarragon: this absolutely makes the flavor! This spices is worth grabbing at the store if you don’t already have it on hand. In a pinch, dried sage, dill or thyme can stand in, but try to grab the real thing if you can.
  • Salt and pepper
White Bean Soup

Types of white beans

You can use any type of white bean in this recipe! We like using cannellini beans because of their creamy texture and large size. But any type works! Here are a few of the major white beans you’ll find at the store:

  • Cannellini: Cannellini beans (can-a-leen-ee) are an Italian variety that are large and kidney shaped, with a creamy texture and mild flavor.
  • Great Northern: These are smaller than cannellini and have a brighter white color. They also have a mild flavor with a nutty undertone.
  • Navy: Navy beans are the smallest of the types of white beans. They have a mild flavor and got their name because they were a popular staple for the US Navy in the early 1900’s.
  • Butter: Butter beans are the largest of the white bean family, with a creamy, rich flavor. Butter beans are sold in many grocery stores dried and canned. Their large size makes for a stunning look in this soup!

Can you use dried white beans in this soup?

Yes! Simply cook up a pot of white beans using your favorite method: we like the Dutch oven method or Instant Pot method. Then use 4 ½ cups cooked white beans to substitute for the 3 15-ounce cans.

White Bean Soup

Blending this white bean and kale soup

The key to this tasty white bean soup? Blending the broth to get it lightly creamy! Here are a few notes on that step:

  • The key to the lightly creamy broth? Take out 3 cups of the soup and blend it, then return it to the pot! You can use a standard blender or immersion blender for this job.
  • Feeling lazy? You can skip this step. The soup still tastes great! We prefer it with the textured broth, but it’s great either way.

A note on serving size

This white bean soup is designed for a big pot of soup with 4 to 6 ample servings. Because here’s the thing. We originally made a modest 4 serving recipe version of it, but the pot disappeared too quickly! In our opinion, if you’re going to make a pot of soup, you’ve got to have leftovers. And these leftovers keep well!

Want to make the 4 serving version of this soup? Simply multiply everything by 0.75 below and it comes out to round numbers! For the vegetable broth, you can use 1 quart broth and 1 cup water.

White Bean Soup

Leftover storage

Got leftovers of this white bean soup? It works great for lunches the next day, and the flavor gets even better over time! Store it refrigerated for up to 3 days or frozen for up to 3 months.

Sides to serve with this soup recipe

What to serve with soup? There are lots of ways to make it into a healthy meal! We like pairing it with a fresh salad with a little extra protein, or a piece of crusty or toast. Here are some ideas:

More healthy soup recipes

Love soups? This one is incredibly healthy: it’s vegan, vegetarian, and full of nutritious vegetables! Here are a few more of our favorite healthy soup recipes for soup season:

White Bean Soup

This white bean soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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White bean soup

White Bean Soup


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

This white bean soup is full of irresistible flavor, thanks to kale, lemon and tarragon! This healthy recipe will become an instant favorite.


Ingredients

  • 3 tablespoons olive oil
  • 1 large sweet yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 3 celery ribs, thinly sliced
  • 6 cloves garlic, minced
  • 1 pound yellow or Yukon Gold potatoes, small diced
  • 3 15-ounce cans (4 ½ cups cooked) cannellini beans, drained and rinsed (or Great Northern, navy, butter or other white bean)
  • 2 quarts vegetable broth
  • 1 ½ teaspoons lemon zest
  • 1 ½ teaspoons dried tarragon*
  • ¾ teaspoon kosher salt, or more to taste
  • Fresh ground black pepper
  • 5 to 6 leaves Tuscan kale, chopped into small pieces

Instructions

  1. Prep the fresh ingredients (see above).
  2. In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery and sauté for 5 minutes.
  3. Add the minced garlic and cook until just browned, about 1 minute. Add the potato, drained and rinsed white beans, vegetable broth, water, lemon zest, dried tarragon, kosher salt and fresh ground black pepper. Bring to a simmer and simmer for 15 minutes, until the potatoes are tender.
  4. Remove 3 cups of the hot soup (including broth and vegetables) and carefully blend it in a blender or immersion blender. Then pour it back into the pot to create a lightly creamy broth (you can skip this step if you prefer and it still tastes great!).
  5. Stir in the chopped kale and cook until wilted, about 2 minutes more. Taste and add any additional salt, to taste (depending on your brand of vegetable broth). Eat immediately or save leftovers refrigerated for up to 3 days or frozen for up to 3 months.

Notes

*We highly recommend grabbing dried tarragon at the store if you don’t regularly stock it in your pantry: it makes the soup! In a pinch, substitute dried sage or thyme. 

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup

Keywords: White bean soup, white bean soup recipe, white bean and kale soup

A Couple Cooks - Recipes worth repeating.

Classic Tomato Soup

This classic tomato soup recipe is full of bold flavor: easy to make and perfectly seasoned! Serve with grilled cheese…

A Couple Cooks – Recipes worth repeating.

This classic tomato soup recipe is full of bold flavor: easy to make and perfectly seasoned! Serve with grilled cheese for a cozy meal.

Tomato soup recipe

An essential every home cook needs? This classic Tomato Soup recipe! There’s nothing more homey than a big pot bubbling on the stove with its bright garlicky aroma. Add to that a browned, gooey grilled cheese from the griddle and well: it’s basic in all the right ways. Just a like a classic Caesar salad or avocado toast: a great tomato soup is not rocket science but always, always satisfying. This recipe is beyond easy to make and will please everyone in the family (even the picky ones).

Want more soups? Go to Top Healthy Soup Recipes.

What’s in this tomato soup recipe?

Tomato soup is like a good potato salad: everyone has their own family recipe. Here’s our own family favorite: it’s so quick and easy! Here’s what you’ll need:

  • Olive oil
  • Garlic
  • Canned tomatoes: fire roasted if possible
  • Vegetable broth
  • Garlic powder and onion powder
  • Salt
  • Butter
  • Optional ingredients: basil, heavy cream
Tomato Soup Recipe

Flavor secret: fire roasted canned tomatoes

The key to the flavor in this tomato soup recipe? Fire roasted tomatoes. This type of tomatoes is roasted over a flame before canning, which makes the flavor sweet and developed right out of the can. You can absolutely taste the difference versus a plain canned tomato, which can taste bitter. Plus, you can cook fire roasted tomatoes for less time since the flavor is good right away (always a plus!).

Where to find fire roasted tomatoes? They should be available at your local grocery store, offered by several brands. If you can’t find them, simply substitute the best quality canned tomatoes you can find. It really makes a difference in this tomato soup!

Tomato Soup

How to make tomato soup: basic steps

There are lots of ways to make a great tomato soup recipe: here’s our magic formula! The only chopping required is you’ll have to mince some fresh garlic. Other than that, most of the cooking process is just waiting for it to simmer. Here are the basic steps:

  • Step 1, Chop & sauté: Mince the garlic, then sauté in olive oil for 30 seconds.
  • Step 2, Simmer: Add the canned tomatoes, broth onion powder, garlic powder, and salt. Simmer 15 to 20 minutes.
  • Step 3, Blend: Immersion blend or carefully blend the soup (optional).
  • Step 4, Add butter: Add butter and salt to taste. Voila!

Add-ins: fresh basil or heavy cream

Want to spice up your tomato soup recipe? Here are two simple things you can do to add massive flavor to this simple soup:

  • Add ½ cup chopped basil while simmering. This adds the best tomato basil flavor!
  • Add a drizzle of heavy cream to finish. This incorporates a delightful lightly sweet richness and warmth to the texture.

Want more variations? Scroll down for a few more ideas.

Gourmet Grilled Cheese

This tomato soup recipe is fantastic paired with a gourmet grilled cheese sandwich! Here’s how to take a regular grilled cheese and make it gourmet:

  • Use sourdough bread or an other artisan loaf.
  • Spread mayo on the outside of the bread instead of butter. It adds great savory flavor!
  • Use a combo of shredded smoked gouda and cheddar cheese. The smoked gouda really takes it to gourmet status!
  • Add jam or a sliced apple inside. The sweet and savory combo makes it! Try it with tomato, fig or apricot jam, or a thinly slice apple or pear.
Tomato Soup Recipe

Sides to serve with tomato soup (grilled cheese and more!)

Of course, no tomato soup recipe is complete without a toasty grilled cheese on the side! But we’ve got a few more ideas to complete the meal as well. Here are a few of our top sides to serve with tomato soup:

  1. Grilled cheese: Try an avocado grilled cheese or spinach artichoke grilled cheese.
  2. Bread: Grab an artisan bread loaf.
  3. Crackers & cheese: Opt for homemade crackers or almond crackers.
  4. Salad: Try goat cheese apple salad, spinach salad, kale salad, or chopped salad.
  5. Muffins: Try classic corn muffins.

Variations: more tomato soup recipes

Want more flavor variations? This one is our classic, but here are our top tomato soup recipes to make on a regular basis:

This tomato soup recipe is…

Vegetarian and gluten-free.

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Tomato soup recipe

Classic Tomato Soup Recipe


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This classic tomato soup recipe is full of bold flavor: easy to make and perfectly seasoned! Serve with grilled cheese for a cozy meal.


Ingredients

  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 28-ounce can and 1 15-ounce can crushed fire roasted tomatoes
  • 1 quart vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon kosher salt, divided
  • 2 tablespoons salted butter
  • Optional: ½ cup chopped fresh basil, 1 splash heavy cream

Instructions

  1. Heat the olive oil to medium heat. Add the minced garlic and cook for 30 seconds to 1 minute until light brown and fragrant. Stir in both cans of tomatoes, vegetable broth, garlic powder, onion powder, ½ teaspoon of the salt, and basil (if using). Bring to a simmer.
  2. Simmer 15 to 20 minutes until slightly thickened and the tomato flavor mellows. Then immersion blend the soup or carefully transfer to a blender and blend until smooth (this step makes it creamier; you can skip this step if you’re ok with the texture as is).
  3. Stir in the remaining ¼ teaspoon salt and 2 tablespoons salted butter. For a richer soup, you can also stir in a splash of heavy cream.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: Tomato soup recipe

A Couple Cooks - Recipes worth repeating.

Easy 1-Pot Tomato Soup (Vegan)

Is there anything better than a classic bowl of tomato soup? When it’s creamy, comforting, savory, and perfectly balanced like this one, we think not! This version has all the amazing tomato soup flavor you know and love thanks to simple ingredien…

Easy 1-Pot Tomato Soup (Vegan)

Is there anything better than a classic bowl of tomato soup? When it’s creamy, comforting, savory, and perfectly balanced like this one, we think not! This version has all the amazing tomato soup flavor you know and love thanks to simple ingredients and quick and easy methods!

This 1-pot wonder is the perfect pairing for grilled cheese sandwiches, vegan BLTs, grilled romaine salads, and beyond. Let us show you how it’s done! 

How to Make Tomato Soup

The elements of a classic tomato soup are simple: sautéed onions, garlic, and dried basil bring depth of flavor, while whole peeled San Marzano tomatoes (a super sweet and balanced variety!) bring all tomato lovers’ dreams to life.

Easy 1-Pot Tomato Soup (Vegan) from Minimalist Baker →

9 Best Immersion Blenders for The Creamiest Smoothies and Soups

Immersion blenders, or hand blenders as they’re sometimes called, are key to making super-smooth soups, smoothies, pesto, and even homemade baby food. Or, with a quick pulse, to roughly chop ingredients for salsa, guac, and other dips. They’re much mor…

Immersion blenders, or hand blenders as they’re sometimes called, are key to making super-smooth soups, smoothies, pesto, and even homemade baby food. Or, with a quick pulse, to roughly chop ingredients for salsa, guac, and other dips. They’re much more compact and easy to use than traditional blenders or food processors—literally a handheld stick that you swirl around a pot or container.

But in a world of kitchen gadgets and tools, it can be hard to find the right one—and the range you’d find on Amazon is enough to make your own head swirl. So with that in mind, we’ve done the work for you and curated the 9 best immersion blenders on Amazon—so you can start making your favorite summer soups or dips in no time. You’re welcome.

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Creamy Roasted Cauliflower Soup

Say hello to perfect roasted cauliflower soup with plenty of garlic, nutmeg, and white beans. Buttery cashews help create the ultimate velvety texture while also keeping it dairy-free. Just 10 ingredients required. Let us show you how it’s done!
How to…

Creamy Roasted Cauliflower Soup

Say hello to perfect roasted cauliflower soup with plenty of garlic, nutmeg, and white beans. Buttery cashews help create the ultimate velvety texture while also keeping it dairy-free. Just 10 ingredients required. Let us show you how it’s done!

How to Make Roasted Cauliflower Soup

This cauliflower soup starts with roasting the onions, garlic, and cauliflower to lightly caramelize them and add natural sweetness. Roasting the garlic also tames its bitterness and allows for adding more of its savory, immune-supportive goodness.

Creamy Roasted Cauliflower Soup from Minimalist Baker →

Creamy Vegan Mushroom Soup

This vegan mushroom soup is delightfully creamy and hearty, featuring loads of veggies and hearty whole grains! Here’s a soup that’s ultra cozy and deliciously hearty: Vegan Mushroom Soup! You won’t believe how creamy this is…without the use of dairy! Just like our fan favorite Wild Rice Soup, we’ve harnessed the magic of cashews to make a delightfully creamy base. Add to that spices, lots of veggies and whole grains, and it’s the perfect canvas to highlight deliciously savory mushrooms. Ready to get cooking? Tricks to the best vegan mushroom soup This vegan mushroom soup is modeled after our fan favorite Wild Rice Soup: but it’s even quicker to make! Both soups use the same trick: soaked cashews. Soaking and blending these powerhouse nuts makes them into a delightfully creamy sauce that works just like dairy (try our Cashew Cream). Here you can blend them right into a soup for a rich, creamy body. Here’s what to know: Soak the cashews while you make the soup. You don’t have to think ahead at all! The time to make the soup is just enough…unless you don’t have a great blender. A powerful blender is helpful. We have a high speed blender […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegan mushroom soup is delightfully creamy and hearty, featuring loads of veggies and hearty whole grains!

Vegan mushroom soup

Here’s a soup that’s ultra cozy and deliciously hearty: Vegan Mushroom Soup! You won’t believe how creamy this is…without the use of dairy! Just like our fan favorite Wild Rice Soup, we’ve harnessed the magic of cashews to make a delightfully creamy base. Add to that spices, lots of veggies and whole grains, and it’s the perfect canvas to highlight deliciously savory mushrooms. Ready to get cooking?

Tricks to the best vegan mushroom soup

This vegan mushroom soup is modeled after our fan favorite Wild Rice Soup: but it’s even quicker to make! Both soups use the same trick: soaked cashews. Soaking and blending these powerhouse nuts makes them into a delightfully creamy sauce that works just like dairy (try our Cashew Cream). Here you can blend them right into a soup for a rich, creamy body. Here’s what to know:

  • Soak the cashews while you make the soup. You don’t have to think ahead at all! The time to make the soup is just enough…unless you don’t have a great blender.
  • A powerful blender is helpful. We have a high speed blender and it works magic with cashews. If you don’t have a good blender, you may want to soak your cashews overnight to make sure they’re soft enough to blend.
  • Make the soup, then blend the cashews with 2 cups of it. Yep that’s right: take the veggies, broth and everything in your pot! Blend it with the cashews and it becomes beautifully creamy…like magic!
Vegan mushroom soup

Make sure to find pearled barley, not hulled!

Here’s a tip for when you make this vegan mushroom soup: look for pearled barley at the store, not hulled barley. Many packages don’t actually have this marked: so how can you tell the difference? And what’s the difference, anyway?

  • Hulled barley has just the hull removed. It’s darker in color than pearled barley and has a chewier texture when cooked. It takes about 50 to 55 minutes to cook hulled barley.
  • Pearled barley is lighter in color; it has the outer husk and bran layer removed. This makes it much quicker to cook, though it loses some of the nutritional value of those components. It takes 15 to 30 minutes to cook pearled barley, depending on the brand.
  • Bottom line: Essentially, the difference between pearled barley vs hulled barley is like white rice vs brown rice.
  • How to tell if the package doesn’t indicate? Review the color: pearled is light and hulled is medium brown. Then check the cooking instructions on the back: the cook time should indicate which type it is.

Or, you can use farro!

If you prefer, you can use farro instead! Farro is an ancient whole grain with a chewy texture very similar to barley. It cooks quicker than hulled barley, making it a favorite in our household. It’s also not gluten free because it’s made from wheat. But it’s very delicious and one of our favorite whole grains to cook.

Other ways to use farro? Make Farro with Herbs, Farro with Mushrooms & Parmesan, Instant Pot Farro or Farro & Brussels Sprouts Soup.

Vegan mushroom soup

Gluten free grains in vegan mushroom soup

Want to make this vegan mushroom soup into a gluten-free soup as well? The grains in this soup are not gluten free, but it’s easy to make with the following options:

  • White rice: Substitute it for the barley and cook until tender, about 15 minutes
  • Brown rice: Cook it in advance! It will soak up too much liquid to cook in the soup. Add it in Step 4 below and simmer 15 minutes.

Are there any substitutes for cashews?

Got a nut allergy? Unfortunately cashews are really magical when it comes to making a creamy body in vegan soups. We don’t have any great substitutes here (unless you want to try dairy!). However, one option to consider is canned white beans. There’s no need to soak: just substitute them in for the nuts in the final blending step. It won’t have nearly the richness and sweetness of the cashews, but beans do have thickening power.

Mushroom soup

What to serve with vegan mushroom soup

Want to make this vegan soup into a full meal? Throw together one of these vegan side dishes while the meal cooks:

This vegan mushroom soup recipe is…

Vegetarian, vegan, plant-based and dairy-free. For gluten-free, use white or brown rice.

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Vegan mushroom soup

Vegan Mushroom Soup


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

This vegan mushroom soup is delightfully creamy and hearty, featuring loads of veggies and hearty whole grains


Ingredients

  • 3/4 cup unsalted cashews
  • 1 medium yellow onion
  • 3 celery ribs
  • 2 medium carrots
  • 1 pound mushrooms: cremini* (aka baby bella) or a mix of baby bella and shiitake
  • 3 garlic cloves
  • 4 tablespoons olive oil
  • 8 cups vegetable broth
  • 1 cup dry pearled barley or farro (make sure it is pearled*), or white rice for gluten free**
  • 1 teaspoon each garlic powder and dried thyme
  • 1 tablespoon each dried oregano and dried dill
  • 1 1/2 teaspoons kosher salt +1/4 teaspoon
  • Fresh ground black pepper
  • 1 tablespoon soy sauce (or smoked shoyu), or more salt to taste
  • 1 tablespoon cornstarch

Instructions

  1. Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
  2. Dice the onion. Thinly slice the celery. Peel and dice the carrots. Clean the mushrooms and slice them (if you’re using shiitake, make sure to remove the tough stems). Mince the garlic.
  3. Add the olive oil to a Dutch oven or soup pot. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms, 1/4 teaspoon salt, and sauté for 2 minutes. Add the garlic and stir for 2 minutes.
  4. Add the vegetable broth, barley, spices, kosher salt, and black pepper. Bring to a simmer. Cover the pot and simmer for about 20 to 25 minutes until the barley or farro is tender, stirring occasionally.
  5. Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and barley) to a blender. Drain the cashews and add them to the blender, along with the cornstarch and soy sauce. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup and simmer on low heat for about 5 minutes until thickened.
  6. Enjoy warm. Stores refrigerated for 3 days.

Notes

*Pearled barley cooks in about 20 minutes, whereas hulled barley cooks in about 50 to 55 minutes. The hulled barley has just the outer hull removed, whereas pearled also has the outer husk and bran layer removed, similar to the difference between white rice and brown rice. Check the package cook time to determine the difference if the package is not marked. 

**For gluten free, substitute white rice for the barley. You can also substitute brown rice, but cook it separately and add to the soup. In both cases, you can reduce the cook time in Step 4 to about 15 minutes. 

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Vegan mushroom soup

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes