Creamy Mushroom Soup Recipe

Recipe Category: Vegan

Creamy Mushroom Soup Recipe


Makes 4 servings

  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 1 medium russet potato, peeled and chopped
  • 2 garlic cloves, minced
  • 16 ounces white mushrooms, lightly rinsed, patted dry and sliced
  • 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried
  • 3 cups vegetable broth or water
  • salt and freshly ground black pepper
  • 1 cup plain unsweetened soy milk
  • 2 teaspoons soy sauce
  • 1 tablespoon minced fresh parsley, for garnish


  1. In a large pot, heat 1 tablespoon of the oil over medium heat
  2. Add the onion, celery, potato and garlic
  3. Cover and cook until softened, about 10 minutes
  4. Add all but 1 cup of the mushrooms, thyme, broth and salt and pepper to taste
  5. Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes
  6. Puree the soup in the pot with an immersion blender or in a blender or food processor and return to the pot
  7. Stir in the soy milk and taste, adjusting seasonings if necessary
  8. Heat the soup over low heat until hot
  9. In a small skillet, heat the remaining 1 teaspoon of oil over medium-high heat
  10. Add the remaining1 cup of mushrooms and saute until golden brown and softened
  11. Splash with the soy sauce, tossing to coat
  12. Set aside
  13. Ladle the soup into bowls and spoon some of the cooked mushrooms into each bowl
  14. Sprinkle with parsley and serve

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