Easy Creamy Mushroom Soup Recipe for Busy Days

With the New Year looming and deadlines pressing, the idea of spending hours in the kitchen scares me. But I still want a healthy and satisfying meal after a long day.

So, guess what I found in my pantry? A bag of dried mushrooms. I decided on Creamy Mushroom Soup—a delicious choice to refuel after a demanding day. This easy and healthy recipe is a perfect solution for a busy season like this.

Best Creamy mushroom soup recipe
Simple mushroom bisque recipe

I served this vegetarian mushroom soup with crusty bread. If you want more protein, you can serve it with lentils or brown rice. For other options, you can choose salad like Quinoa Kale Salad or roasted vegetables. Here’s how to make Creamy Mushroom Soup on busy days.

Creamy Vegan Mushroom Soup without cream

A symphony of earthy flavors and hearty textures that warms the soul.
Total Time 35 minutes
Course Side Dish, Soup
Cuisine French
Servings 4
Calories 230 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 16 oz about 450g mushrooms, sliced e.g. shitake
  • 4 cups vegetable broth
  • 1 tsp thyme
  • 1 tsp rosemary
  • Salt and pepper to taste
  • 1 can 14 oz coconut milk
  • 2 tbsp nutritional yeast optional, for added flavor
  • Fresh parsley for garnish optional

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms are soft and have released their moisture, about 8-10 minutes.
  • Pour in the vegetable broth and add thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and let it cook for an additional 10 minutes, allowing the flavors to meld.
  • Using a ladle or spoon, remove about half of the mushroom mixture from the pot and set it aside.
  • With an immersion blender, blend the remaining soup in the pot to your desired consistency. If you don't have this kind of blender, transfer a portion of the soup to a regular blender, blend it, and return it to the pot.
  • Return the reserved chunky mushroom mixture to the pot, along with coconut milk and nutritional yeast. Stir well and simmer for an additional 5 minutes, ensuring the soup is heated through.
  • Adjust seasoning to taste. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
  • Garnished with fresh parsley and serve the creamy vegan mushroom soup hot,
Keyword dairy free, gluten free, homemade, soup, vegan, vegetarian
Johanna Cleveland
About the author
Kate

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

Leave a Comment

Recipe Rating