CREAMY MUSHROOM SOUP
Creamy Mushroom Soup is an earthy and elegant dish that turns everyday ingredients into a rich and soul-soothing experience. This single-serve recipe uses fresh mushrooms, savoury broth and a splash of almond or oat milk to create a velvety and dairy-free base. The combination of sautéed onion, garlic and olive oil sets a fragrant foundation, while the plant milk rounds out the texture into something both light and indulgent. Perfect for lunch or a light dinner, this mushroom soup is ideal when you crave something warming yet healthy. It’s vegan, gluten-free and easily prepared in a single pot. Whether served as a standalone dish or alongside toasted sourdough or a crisp salad, this comforting classic feels elevated while remaining accessible. Garnish with herbs, cracked pepper or a swirl of oat cream for a restaurant-worthy presentation that doesn’t take more than 20 minutes to prepare.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
French
PREPARATION/TECHNIQUES
Sauté
OCCASION/HOLIDAY
Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Creamy Mushroom Soup:
- ½ cup sliced mushrooms
- ¼ cup almond or oat milk
- 1 cup vegetable broth
- 1 tbsp chopped onion
- 1 tsp olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 90.9 kcal
- Fat: 6.7 g
- Saturated Fat: 1.8 g
- Carbohydrate: 5.3 g
- Sugar: 4.3 g
- Sodium: 64.4 mg
- Protein: 3.2 g
- Cholesterol: 6.1 mg
- Calcium: 81.2 mg
- Iron: 0.3 mg
- Fiber: 0.6 g
- Potassium: 217.6 mg
- Vitamin D: 0.9 mcg
PREPARATION
These steps are followed for the preparation of Creamy Mushroom Soup:
- Prepare The Ingredients: Slice the mushrooms, chop the onion and measure the broth and milk.
- Sauté The Onion: In a small saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until translucent.
- Add Mushrooms And Garlic: Stir in the sliced mushrooms. Cook for 4 to 5 minutes until mushrooms are softened and their moisture begins to evaporate.
- Add Broth: Pour in the vegetable broth. Bring to a gentle simmer and cook for 5 to 7 minutes.
- Add Plant Milk: Stir in the oat or almond milk and reduce heat to low. Let it warm through for 1 to 2 minutes and do not boil.
- Blend: Use an immersion blender to purée the soup to your desired consistency. For a smoother result, transfer to a blender and purée completely.
- Season And Serve: Add salt and pepper to taste. Serve hot with a drizzle of extra milk or chopped parsley, if desired.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Use Cremini For Deeper Flavour: These offer a richer umami profile than white button mushrooms.
- Do Not Boil The Milk: Add plant milk at the end and heat gently to avoid curdling.
- Slice Mushrooms Evenly: Uniform slicing ensures they cook evenly and blend smoothly.
- Customise Texture: Blend completely for silky soup or pulse gently to retain small mushroom bits.
- Enhance With Herbs: Thyme or tarragon pairs beautifully with mushrooms and add herbs during cooking or as a garnish.
VARIATIONS
- Add Creaminess: Blend in 1 tbsp soaked cashews or 1 tsp tahini for extra richness.
- Extra Veg: Stir in chopped spinach, leek or courgette during simmering for added nutrients.
- Umami Boost: Add 1 tsp of soy sauce or white miso paste for enhanced depth.
- Make It Chunky: Skip blending for a rustic and chunky mushroom soup.
- Spicy Option: Add a pinch of ground black pepper, cayenne, or smoked paprika for heat.
PREPPING AND STORAGE
- Refrigeration: Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat over medium-low heat.
- Freezing: Freeze in sealed containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat Slowly: Warm gently to preserve creamy consistency. Stir frequently and add a splash of broth if needed.
- Meal Prep Tip: Double or triple the recipe and portion into jars for grab-and-go weekday meals.