As a mushroom enthusiast, I am excited to share my favorite vegan mushroom soup recipe. Not only is this recipe delicious and hearty, but it’s also a wonderful way to showcase the earthy flavors of mushrooms. Whether you’re a seasoned vegan cook or just looking to add more plant-based meals to your repertoire, this recipe is sure to become a staple in your kitchen.
Ingredients
For this vegan mushroom soup, you’ll need:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound assorted mushrooms (such as cremini, shiitake, and oyster), sliced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup unsweetened almond milk or coconut milk
- Fresh parsley for garnish
Instructions
To start, I heat the olive oil in a large pot over medium heat. Once it’s warm, I add the chopped onion and sauté until it becomes translucent. Then, I add the minced garlic and cook for another minute or so until fragrant.
Next, I add the sliced mushrooms to the pot and cook them until they start to release their moisture and become tender. This usually takes about 8-10 minutes.
Once the mushrooms are tender, I pour in the vegetable broth and add the dried thyme, rosemary, salt, and pepper. I bring the soup to a gentle boil and then reduce the heat to let it simmer for about 15-20 minutes. This allows the flavors to meld together beautifully.
After simmering, I stir in the almond milk (or coconut milk if preferred) to add a creamy richness to the soup. I let it heat through for a few more minutes.
Finally, I taste the soup and adjust the seasoning if needed. To serve, I ladle the soup into bowls and garnish with fresh parsley for a pop of color and added freshness.
Enjoying the Soup
This vegan mushroom soup is perfect for cozy nights in or as a starter for a dinner party. The combination of different mushrooms adds depth to the flavor, and the addition of thyme and rosemary gives it a fragrant and comforting aroma. I love to pair it with some crusty bread or a simple green salad for a complete meal.
Plus, the leftovers taste even better the next day as the flavors continue to develop. It’s a versatile and nourishing soup that’s perfect for any occasion.
Conclusion
Exploring vegan cooking has allowed me to get creative with ingredients like mushrooms and develop recipes that are both satisfying and good for the planet. This vegan mushroom soup has become a go-to in my kitchen, and I hope it becomes a favorite in yours as well. Happy cooking!