🍄 The Best Creamy Vegetarian Mushroom Soup (Easy Recipe!)

🍄 The Ultimate Creamy Vegetarian Mushroom Soup (A One-Pot Wonder!) 🍄

As the autumn air turns cool and crisp, there is nothing more comforting than a hot bowl of rich, creamy mushroom soup. It is the definition of earthy, savory, and satisfying comfort food. While many recipes use chicken broth as a base, a truly great vegetarian mushroom soup can be even more flavorful by letting the mushrooms be the star.

This recipe is all about developing a deep, complex mushroom flavor. It is simple to make and results in a restaurant-quality soup that is perfect for a cozy weeknight dinner. The beautiful mushrooms available at the local markets this season are just waiting to be turned into this delicious dish. Let's get cooking! ✅

🤔 What is the Secret to a Rich and Creamy Soup?

The secret to an incredibly flavorful and creamy vegetarian mushroom soup is twofold. First, you must properly brown your mushrooms to develop a deep, umami flavor. Second, a simple technique using a blender creates a luxurious texture without needing an excessive amount of cream.

We will use a mix of cremini and shiitake mushrooms for the best flavor. A little bit of flour helps to thicken the soup, and an immersion blender is the perfect tool for creating a texture that is both smooth and has some nice, chunky pieces of mushroom remaining.

🥣 How Do You Make the Best Vegetarian Mushroom Soup?

This simple, one-pot recipe comes together in about 45 minutes. It is perfect for a quick, comforting meal. The flavors get even better the next day!

What Ingredients Do You Need?

• 2 tablespoons of butter or olive oil
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 1.5 pounds (700g) of mixed mushrooms (like cremini and shiitake), sliced
• 3 tablespoons of all-purpose flour
• 6 cups of a rich vegetable broth
• 1 teaspoon of fresh thyme leaves (or 1/2 tsp dried)
• 1/2 cup of heavy cream (or a plant-based alternative)
• Salt and freshly ground black pepper to taste

What Are the Instructions?

1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.

2. Brown the Mushrooms: This is the most important step for flavor! Increase the heat to medium-high. Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 10-15 minutes. Let them cook without stirring too much at first so they can get deeply browned and caramelized. Add the minced garlic and thyme and cook for one more minute.

3. Make the Base: Sprinkle the flour over the cooked mushrooms and stir for one minute to cook out the raw flour taste. Slowly pour in the vegetable broth, scraping up any browned bits from the bottom of the pot.

4. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.

5. Blend for Creaminess: Use an immersion blender to partially blend the soup. Blend just enough to make the soup creamy, but leave plenty of whole mushroom slices for texture.

6. Finish with Cream: Reduce the heat to low. Stir in the heavy cream and season generously with salt and pepper to your liking. Serve your delicious vegetarian mushroom soup hot! 🍂