This soup builds its velvety texture the clever way: raw cashews are soaked, blended with water, and stirred in at the end to create a rich, luxurious body without any heavy dairy base. Cremini and shiitake mushrooms get cooked down until deeply browned and concentrated, then deglazed with a splash of white wine and simmered in vegetable broth with a hit of umami-rich soy sauce. A partial blend keeps some mushroom pieces intact, so every spoonful has both silky broth and hearty texture. Fresh and dried thyme add an earthy, aromatic backbone, while a shower of chopped chives or parsley brightens the finished bowl. It's a comforting, spoon-coating soup that tastes indulgent while staying completely plant-based, making it a genuinely solid pick for a dairy free table. Serve it hot with crusty bread for dipping and you'll have a starter or light meal that satisfies without any cream in sight.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, then drain and transfer to a blender with 3/4 cup fresh water. Blend on high until completely smooth and no graininess remains, about 2 minutes. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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