Roasted shiitake mushrooms make a vegan "bacon" topping that gives this soup a delicate hint of smoke. Soaked cashews get whirled up into a luscious sauce that serves as a dairy-free cream alternative. Don't shy away from this comforting soup because it's meat-free; it has more than enough flavor to satisfy.

Hilary Meyer
Source:, August 2018


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • Place cashews in a small bowl, cover with 1 cup water and let soak for 30 minutes. Drain the cashews and rinse under cold water.

  • Meanwhile, stir tamari, 1 tablespoon oil and paprika together in a medium bowl. Add shiitakes and stir until all the liquid is absorbed. Spread on a rimmed baking sheet and roast, stirring once, until golden brown and crispy, 20 to 25 minutes.

  • Place the cashews, nutritional yeast and 1/4 teaspoon salt in a high-speed blender; blend on the highest setting, scraping down the sides once or twice, until smooth and creamy, 2 to 3 minutes. Thin with a little water, if necessary. Set aside.

  • Heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery, the remaining 3/4 teaspoon salt and pepper. Cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Add potatoes and broth; bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until the vegetables are softened, 10 to 12 minutes. Puree with an immersion blender to desired consistency. (Alternatively, in batches, transfer the mixture to a blender and puree to desired consistency. Use caution when blending hot ingredients.)

  • Roughly chop the roasted shiitakes. Divide the soup among 6 bowls and garnish with the shiitakes, scallion, pepitas and a dollop of the cashew cream (you may have some left over).


To make ahead: Refrigerate soup for up to 3 days. Reheat before serving.

Nutrition Facts

365 calories; protein 11g 22% DV; carbohydrates 41.8g 14% DV; exchange other carbs 3; dietary fiber 4.6g 18% DV; sugars 4.9g; fat 18.8g 29% DV; saturated fat 3g 15% DV; vitamin a iu 1850.4IU 37% DV; vitamin c 10.9mg 18% DV; folate 60.5mcg 15% DV; calcium 44.5mg 5% DV; iron 4.1mg 23% DV; magnesium 141.8mg 51% DV; potassium 1003.4mg 28% DV; sodium 672.1mg 27% DV; thiamin 1.1mg 107% DV.

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