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. Source:, August 2018

Hilary Meyer


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; 18.8 g total fat; 3 g saturated fat; 672 mg sodium. 1003 mg potassium; 41.8 g carbohydrates; 4.6 g fiber; 5 g sugar; 11 g protein; 1850 IU vitamin a iu; 11 mg vitamin c; 61 mcg folate; 45 mg calcium; 4 mg iron; 142 mg magnesium; 1 mg thiamin;

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It's really good. Read More