A Mushroom Soup that’s healthy, simple, and delicious — yes please! This vegan mushroom soup is comforting, full of flavour, and easy to make. It’s a family-friendly recipe that’s warm and satisfying any time of year.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Mushroom Soup
- Substitutions
- Variations
- How to make Mushroom Soup
- Leftovers
- Recipe FAQs
- Mushroom Soup Recipe
Why this recipe works
Soup works year-round, but there’s something especially comforting about a warm bowl in colder months. This broth-based mushroom soup delivers rich, savory flavour without heavy cream, making it lighter yet still indulgent. The recipe is straightforward and comes together quickly — about 25 minutes from start to finish — so you can enjoy restaurant-style flavours at home without fuss.
The recipe is inspired by other mushroom dishes and pairs nicely with simple sides like roasted vegetables or toasted bread for dipping. It’s adaptable and forgiving, so you can tailor it to what you have on hand.
Ingredients to make Mushroom Soup
- Extra-virgin olive oil – for frying the aromatics.
- White onion – provides a sweet, savory base.
- Garlic cloves – adds depth and aroma.
- Chestnut mushrooms – the main ingredient; any brown or white mushrooms will work.
- Vegetable stock – forms the broth base.
- Salt & black pepper – to season to taste.
- Curly parsley – added for freshness and garnish.
- Cornflour – mixed with water to thicken the soup if desired.
- Optional: gluten-free bread or toast to serve alongside.
See the recipe card below for exact quantities.
Substitutions
- Oil: Any neutral cooking oil works in place of olive oil.
- Onion: Yellow onion, shallots, or leeks are good alternatives.
- Mushrooms: Use cremini, button, oyster, or a mix for different textures and flavours.
Variations
- Spicy: Add red pepper flakes or a dash of chili oil for heat.
- Deluxe: Finish with a swirl of vegan cream and extra parsley, and serve with garlic bread or a baguette.
- Kid-friendly: Turn the soup into a sauce over pasta or rice to ease picky eaters into the flavour.
Try pairing this soup with simple salads or roasted sides for a complete meal.
How to make Mushroom Soup
Step 1: Prepare the ingredients: dice the onion, crush the garlic, and halve or quarter the mushrooms.
Step 2: In a pan over medium heat, warm the olive oil and sauté the diced onion and crushed garlic until soft and translucent.
Step 3: Add the mushrooms and cook for 4–5 minutes until they release their liquid and soften.
Step 4: Pour in the vegetable stock, add salt, pepper, and parsley, then simmer for a few minutes to meld the flavours.
Step 5: Blend the soup until smooth. Mix the cornflour with a little water to make a slurry, then stir it into the soup a little at a time until you reach your desired thickness. Heat through for a few minutes more.
Garnish with extra parsley and a pinch of black pepper. Serve with buttered or toasted gluten-free bread if you like.
Hint: Add the cornflour mixture gradually to avoid over-thickening; it’s easy to adjust by adding a splash of broth or water if needed.
Leftovers
Store leftover soup in an airtight container in the fridge for 4–5 days. For longer storage, freeze for up to three months. Reheat gently on the stove or in the microwave, adding a little water or stock if it has thickened.
Recipe FAQs
Yes — this recipe is broth-based and dairy-free. It delivers rich mushroom flavour without cream, making it lighter while still very satisfying.
Absolutely. Freeze in airtight containers for up to three months. For portioning, freeze in a tray and transfer to a bag to defrost small amounts easily.
It depends on ingredients, but a broth-based, plant-forward mushroom soup like this one is a healthy option, lower in fat than cream-based versions and rich in flavor.
Bread is an ideal partner — gluten-free toast, baguette, or garlic bread. Salads, roasted vegetables, or simple sides like potatoes or rice also work well.
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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
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Dice the onion, crush the garlic and chop the mushrooms into halves or quarters.
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In a pan over medium heat, add the olive oil, diced onion and crushed garlic. Fry until softened.
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Add the mushrooms and cook for 4–5 minutes.
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Pour in the stock, add salt, pepper and parsley, and simmer for a couple of minutes.
-
Blend until smooth. Mix the cornflour with a splash of water, then stir in gradually to thicken the soup. Heat through and serve.
Video
Notes
Substitutions & Variations: Options are listed above in the post.
To Store: Keep in an airtight container in the fridge for 4–5 days. Reheat gently and add a little stock if the soup has thickened.
To Freeze: Freeze for up to three months. Defrost in the fridge before reheating.
Tip 1: For a heartier meal, add cooked rice or pasta.
Tip 2: For extra creaminess, stir in vegan cashew or soy cream.
Tip 3: Non-vegetarians can add cooked meat or seafood; tofu works well as a protein addition for vegetarians.
Nutrition
