When it’s cold outside (or even when it’s not), nothing beats a warm, hearty bowl of soup. Enter this Easy Roasted Mushroom Soup, your new go-to recipe for when you want something comforting, flavorful, and ridiculously simple to make. With roasted mushrooms bringing out their deep, earthy flavor, this soup is the perfect balance of rich and creamy—all without a drop of dairy. Yep, it’s 100% vegan and totally delicious.
Whether you’re a die-hard mushroom fan or just looking for an easy meal to whip up, this soup ticks all the boxes:
✅ Big on flavor
✅ Minimal effort
✅ Cozy vibes
Let’s dive in, shall we?
What Makes This Soup So Good?
First things first—roasting the mushrooms. Trust me, this step takes your soup from “meh” to “wow” in no time. Roasting caramelizes the mushrooms, giving them that nutty, smoky depth you just can’t get from sautéing alone. Pair that with some garlic, onion, and a creamy base made from plant-based milk, and you’ve got yourself a soup that feels fancy but is super easy to make.
Oh, and it’s also completely customizable. Want it richer? Add a swirl of vegan cream. Like a little kick? Drizzle on some chili oil. Feeling extra fancy? Top it off with fresh herbs. This soup is yours to make your own.
Quick Step-by-Step (But Scroll for the Full Recipe!)
- Roast the Mushrooms: Toss them with olive oil, salt, and pepper, then roast until golden and caramelized.
- Sauté the Base: Cook onion and garlic with a pinch of smoked paprika (if you’re into that smoky vibe).
- Simmer: Add roasted mushrooms and veggie broth. Let it all hang out for a bit.
- Blend: Go as smooth or chunky as you like. Stir in plant-based milk or vegan cream for that velvety texture.
- Serve: Bowl it up, drizzle with chili oil or vegan cream, and top with fresh herbs. Crusty bread on the side is highly recommended.
It’s that easy! But don’t worry—I’ve broken it all down in the recipe card below.
Why You’ll Want to Make This Soup on Repeat
- It’s Simple: No fancy ingredients or hard-to-find stuff here.
- It’s Healthy: No dairy, no weird additives—just wholesome, plant-based goodness.
- It’s Impressive: Serve this to guests, and they’ll think you’ve been cooking all day.
- It’s Meal-Prep Friendly: Make a big batch, and enjoy it throughout the week.
This soup is everything you want in comfort food: rich, creamy, and deeply satisfying. Plus, it’s easy enough to make on a weeknight but feels special enough for a weekend dinner party.
What to Serve with Roasted Mushroom Soup
This soup is a star on its own, but pairing it with a few sides takes things to the next level:
- Crusty Bread: Sourdough, baguette, or even a simple slice of toast—because every good soup deserves bread.
- Vegan Grilled Cheese: Cheesy, melty goodness meets earthy soup. Perfection.
- Fresh Greens: A crisp side salad balances out the rich, creamy soup.
Pro Tips for Perfect Soup
- Roast for Flavor: Don’t rush the roasting. You want those mushrooms golden brown for maximum flavor.
- Blend to Your Liking: Smooth, chunky, or somewhere in between—it’s up to you.
- Taste & Adjust: Every broth and plant-based milk is different, so don’t forget to taste as you go and adjust the seasoning.
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Can I make this soup ahead of time?
Absolutely! It tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days.
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Can I freeze it?
You bet! Let it cool completely, then freeze it in portions for up to 2 months. Thaw in the fridge overnight before reheating.
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What’s the best plant-based milk to use?
Oat milk is my favorite for its creamy texture, but almond, soy, or even cashew milk work great.
Ready to get cooking? Scroll down for the full recipe card and step-by-step instructions. Trust me, this soup is going to be a game-changer for your weekly dinner rotation. Don’t forget to share your creations and tag me on Instagram—I can’t wait to see your bowls of cozy goodness!
Roasted Mushroom Soup
Equipment
- Baking sheet
- Large Pot
- Immersion blender or regular blender
- Chopping board
- Knife
Ingredients
- 28 oz mushrooms button, cremini, or a mix, sliced
- 1 large onion
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp vegan butter optional
- 1 tsp smoked paprika optional
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk e.g., oat, almond, soy or ½ cup vegan cream (120 ml)
- 2 tbsp nutritional yeast optional
- Salt and pepper to taste
- Fresh parsley or chives chopped (for garnish)
- ¼ cup vegan cream for topping (optional)
- 1-2 tbsp chili oil for drizzling (optional)
Instructions
- Roast Mushrooms: Preheat the oven to 400 °C. Toss the mushrooms with 1 tbsp olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden.
- Sauté Aromatics: Heat the remaining olive oil (and vegan butter, if using) in a large pot over medium heat. Add the onion and garlic. Sauté for 5–7 minutes until soft. Stir in smoked paprika and nutritional yeast, cooking for 1 more minute.
- Combine and Simmer: Add roasted mushrooms (reserving a few for garnish) to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Blend Soup: Blend the soup using an immersion blender until smooth, or leave it slightly chunky by blending only half. Stir in plant-based milk or vegan cream. Season with salt and pepper.
- Serve: Divide the soup into bowls. Garnish with reserved mushrooms, vegan cream, chili oil, and fresh herbs. Serve with crusty bread or a vegan grilled cheese.