Roasted Mushroom Soup
This velvety roasted mushroom soup is packed with earthy flavors, a creamy texture, and wholesome ingredients. Perfect for a cozy dinner, it’s easy to prepare, vegan, and incredibly satisfying.
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.
Nutrition
Calories: 273kcalCarbohydrates: 22gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gSodium: 1058mgPotassium: 800mgFiber: 5gSugar: 12gVitamin A: 1004IUVitamin C: 7mgCalcium: 114mgIron: 2mg