Ingredients
Vegetables
- 28 oz mushrooms (button, cremini, or a mix), sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
Oils and Fats
- 2 tbsp olive oil
- 1 tbsp vegan butter (optional)
Seasonings
- 1 tsp smoked paprika (optional)
- Salt and pepper to taste
- 2 tbsp nutritional yeast (optional)
Liquids
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (oat, almond, soy) or ½ cup vegan cream (120 ml)
Garnish
- Fresh parsley or chives, chopped
- ¼ cup vegan cream for topping (optional)
- 1-2 tbsp chili oil for drizzling (optional)
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F (200°C). Arrange the sliced mushrooms on a baking sheet and toss them with 1 tablespoon olive oil and a pinch of salt. Roast in the oven for about 20 minutes, stirring halfway, until the mushrooms are browned and flavorful.
- Sauté aromatics: While the mushrooms roast, heat the remaining tablespoon of olive oil and the vegan butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Add the minced garlic and optional smoked paprika, stirring for another minute until fragrant.
- Add roasted mushrooms and broth: Transfer the roasted mushrooms into the pot with the onions and garlic. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat and let it simmer for 10 minutes, which helps meld all the flavors together.
- Blend the soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until smooth. Return the soup to the pot if needed.
- Finish with plant-based milk and season: Stir in the plant-based milk or vegan cream and the nutritional yeast (if using). Heat gently, making sure the soup is warmed through but not boiling. Taste and adjust salt and pepper as needed.
- Serve and garnish: Ladle the soup into bowls. Garnish with chopped fresh parsley or chives, a drizzle of chili oil if desired, and an optional dollop of vegan cream on top. Serve hot and enjoy the cozy, rich flavors.
Notes
- Roasting the mushrooms enhances the soup’s depth of flavor, but if short on time, you can sauté them instead.
- Use any plant-based milk you prefer; oat or soy milk tends to give a creamier texture.
- Smoked paprika and chili oil add a subtle smoky and spicy kick but can be omitted for a milder taste.
- Nutritional yeast adds a cheesy umami flavor and boosts the nutritional content.
- This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Vegan
- Diet: Vegan
