Description
A comforting and creamy vegan mushroom potato soup made with sautéed mushrooms, tender potatoes, vegetable broth, and plant-based milk, flavored with Italian seasoning and garnished with fresh herbs. This hearty soup is perfect for a cozy meal and comes together in just 35 minutes.
Ingredients
Scale
Mushrooms and Aromatics
- 2 tbsp olive oil
- 1 cup sliced mushrooms (cremini or white button)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Main Ingredients
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup plant-based milk (cashew, coconut, or soy milk)
Seasonings and Garnish
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped green onions or fresh herbs (such as parsley or thyme) for garnish
Instructions
- Sauté the Mushrooms: In a large pot, heat 1 tbsp olive oil over medium heat. Add the sliced mushrooms and sauté for 4–5 minutes until they release moisture and become tender. Transfer the sautéed mushrooms to a bowl and set aside.
- Sauté the Aromatics: In the same pot, add the remaining 1 tbsp olive oil. Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Potatoes and Broth: Add the diced potatoes to the pot and stir for 2 minutes. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to simmer for 10–15 minutes until the potatoes are tender.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender, blend, and return it to the pot.
- Add Milk and Seasonings: Stir in the plant-based milk, Italian seasoning, and red pepper flakes (if using). Return the sautéed mushrooms to the pot. Season with salt and freshly ground black pepper to taste.
- Simmer and Serve: Let the soup simmer for an additional 5 minutes to allow the flavors to meld. Ladle the soup into bowls and garnish with chopped green onions or fresh herbs.
Notes
- For a richer soup, use cashew-based plant milk.
- Adjust red pepper flakes to your spice preference or omit for milder flavor.
- Use gluten-free vegetable broth to keep the soup gluten-free.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the plant milk.
