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A Mushroom Soup that is healthy, easy, and delicious? Yes, please! This vegan mushroom soup recipe is comforting and perfectly flavourful. It’s sure to be a hit with the whole family!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
I think soup is a great option throughout the year, but it’s particularly wonderful in these colder months. The warm temperature of the soup mixed with the warm flavours are absolutely perfect! I’m excited to add this simple mushroom soup recipe to my collection of soup recipes!
This healthy mushroom soup recipe is so easy, too! It may not be as instant as popping open a can of Campbell’s, but I promise it’s worth it! You’ll feel like you’re eating at a Michelin Star fine dining restaurant from the comfort of your own home. And in only about 25 minutes!
This was inspired by my other Vegan Mushroom Pasta, and pairs well with this amazing Air Fryer Broccoli recipe.
Ingredients to make Mushroom Soup
- Extra-Virgin Olive Oil – is used to fry up the first few ingredients.
- White Onion – adds a great savoury flavour to the soup.
- Garlic Cloves – combine perfectly with the other ingredients.
- Chestnut Mushrooms – are the star of this delicious chestnut mushroom soup. If you have some spare try making my Mushroom Burger.
- Vegetable Stock – serves as the base of this soup.
- Salt – accentuates all of the other flavours.
- Black Pepper – adds the perfect kick to this dish.
- Curly Parsley – gets mixed into the soup and is also used as a garnish on top.
- Cornflour – combines with water to make a slurry that helps to make the soup thick.
- Gluten Free Bread/Toast – is optional to serve alongside this Mushroom Soup. I recommend trying my Gluten Free Seeded Bread.
See recipe card for full information on ingredients and quantities.
Substitutions
- Extra-Virgin Olive Oil – can be replaced with any neutral oil.
- White Onion – Yellow onion, leeks, or shallots are great substitutes for white onion.
- Chestnut Mushrooms – are my favourite mushroom for this soup, but other brown or white mushrooms would also work great.
Variations
- Spicy – A bit of red pepper flakes would be the perfect thing to bring the heat up in this easy mushroom soup.
- Deluxe – This mostly comes down to plating. Be sure to top with that curly parsley. A swirl of vegan cream would be a great touch. And of course, served alongside some gluten free garlic bread, a baguette, or other favourite bread.
- Kid friendly – If your kid is opposed to the idea of mushroom soup, it may be good to start them with it as a sauce over rice or pasta like elbow macaroni. You can then move to adding the rice or pasta into the soup and eventually taking it out altogether!
For some other great soups, try my Pea Soup or Easy Red Pepper and Tomato Soup recipes on my website. If you fancy a slow cooker soup, check out my Carrot and Coriander Soup recipe.
How to make Mushroom Soup
Step 1: Firstly, prepare the ingredients. Dice the onion, crush the garlic, and half or quarter the mushrooms.
Step 2: In a pan over medium heat, add the olive oil, diced onion, and crushed garlic. Cook for a few minutes until soft.
Step 3: Next, add the mushroom chunks and cook for an additional 4-5 minutes
Step 4: Add the stock, salt, pepper, and parsley. Simmer for a couple of minutes.
Step 5: Blend until smooth. Combine the cornflour with a splash of water to loosen before stirring it through the soup. This will help to thicken it. Heat through for a few minutes.
Garnish with some extra parsley and a pinch of pepper. Serve alongside some buttered bread or toast.
Hint: Add the cornflour mixture a little bit at a time until it reaches your preferred consistency. If you add too much too quickly, it may thicken more than you expect.
Leftovers
Leftover mushroom soup will keep in the fridge for 4-5 days in an airtight container. You can also freeze it for up to three months. Reheat using the stove or microwave.
Recipe FAQs
You can! My Mushroom Soup recipe is a super simple, healthy, plant-based homemade mushroom soup. The liquid is more clear than you’d see in a Cream of Mushroom soup as it’s broth-based, but oh-so-delicious!
Mushroom soup is a great meal for freezing! Whether it’s freezing leftover or prepping freezer meals, I highly recommend it. Freeze in an airtight container for up to three months. If you’re going to want individual portions, I recommend using a jumbo ice cube tray to freeze it. You can just take out the amounts you want, defrost, reheat, and enjoy!
It definitely depends on the soup, but overall, it’s good for you! My recipe doesn’t use cream as it’s broth based, so it is an even healthier option. With simple ingredients that are plant-based, it’s a great choice for a healthy dinner.
I love a nice slice of bread with my mushroom soup. Really, most sides go great with it! Salads, roasted veg, or meat would all make for great sides. Even a green bean casserole would be wonderful with it! Consider my Thyme Infused Hasselback Potatoes or Smashed Brussels Sprouts.
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Mushroom Soup
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 white onion
- 4 garlic cloves
- 500 g chestnut mushrooms
- 750 ml vegetable stock
- ½ tsp salt
- ¼ tsp black pepper
- small handful curly parsley, plus extra for garnish
- 1 tbsp cornflour
Optional – gluten free bread/toast to serve
Instructions
- Begin by dicing the onion, crushing the garlic and chopping the mushrooms into halves or quarters.
- In a pan on a medium heat add the olive oil, diced onion and crushed garlic. Fry for a few minutes until soft.
- Next, add the mushroom chunks and cook for 4 to 5 minutes.
- Blend until smooth, then combine the cornflour with a splash of water to loosen before stirring it through the soup. This will help thicken it. Heat through for a few minutes.
Notes
Nutrition
easy and delicious!
Thank you 🙂
I make mushroom soup all the time using a mixture of mushrooms with Red lentils.