Vegetarian Mushroom Soup
Indulge in the cozy flavors of this hearty Vegetarian Mushroom Soup, a warming bowl of comfort packed with rich, earthy notes. Featuring tender button mushrooms sautéed to perfection with onions, garlic, and a hint of thyme, this soup boasts a luscious, creamy texture achieved without heavy cream—perfect for plant-based eaters or anyone seeking a lighter alternative. A splash of milk (or your favorite plant-based option) adds the perfect level of creaminess, while vegetable broth deepens the flavor profile. Ready in just 45 minutes, this easy, one-pot recipe is ideal for weeknight dinners or meal prepping. Garnished with fresh parsley for a burst of color and freshness, this nourishing soup is best served with crusty bread or a side salad for a satisfying, fuss-free meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 450 grams button mushrooms, sliced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 1 cup milk (or plant-based milk)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Sprinkle the all-purpose flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth, stirring to combine and avoid lumps.
Add the dried thyme, bay leaf, salt, and black pepper. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to meld.
Remove the bay leaf from the soup and set it aside. Using an immersion blender, purée the soup until smooth, or leave it slightly chunky if you prefer a more textured soup.
Stir in the milk and heat gently, making sure not to boil the soup. Adjust seasoning with more salt and pepper as needed.
Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4733 mg | 206% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 39.9 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 525 mg | 40% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3796 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
