Description
This comforting Mushroom Potato Soup is a creamy, flavorful vegan recipe perfect for warming up on chilly days. Made with sautéed mushrooms, tender potatoes, and a blend of herbs, this soup is smooth, nourishing, and easy to prepare in just 35 minutes. It uses plant-based milk and vegetable broth to keep it dairy-free and vegan-friendly.
Ingredients
Scale
Base Ingredients
- 2 tbsp olive oil
- 1 cup sliced mushrooms (cremini or white button)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 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 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 4 to 5 minutes until they release their moisture and become tender. Transfer the mushrooms to a bowl and set aside.
- Sauté the Aromatics: In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 3 minutes. Then add the minced garlic and sauté for 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 to a boil, then reduce the heat and simmer for 10 to 15 minutes until the potatoes are tender.
- Blend the Soup: Using an immersion blender, carefully blend the soup in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
- Add Milk and Seasonings: Stir in the plant-based milk, dried 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 combine. Ladle into bowls and garnish with chopped green onions or fresh herbs before serving.
Notes
- Use plant-based milk varieties like cashew, coconut, or soy milk to keep the soup vegan and creamy.
- Red pepper flakes are optional and can be adjusted based on your preferred spice level.
- When blending the soup, if using a countertop blender, be cautious with hot liquids to avoid splatters.
- Garnishes such as parsley, thyme, or green onions add fresh flavor and color to the soup.
- This soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
