Creamy Vegan Mushroom Soup Recipe
Looking for an easy vegan mushroom soup recipe? This creamy mushroom bisque is just what you’ve been craving! Savory cremini mushrooms simmered in red wine give this vegan soup recipe a ton of umami, while coconut milk gives it a richness that you’ll swear can’t be dairy-free. This easy vegan recipe is designed to appeal to vegan beginners and vegan veteran alike.
Ingredients
- 1 1/2 lbs cremini mushrooms washed and roughly chopped
- 1 cup red wine
- 1 tbsp extra virgin olive oil
- 1/2 cup shallots roughly chopped
- 3 cloves garlic roughly chopped
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 quart low-sodium vegetable broth
- 1 14 oz can full-fat, unsweeted coconut milk
- 1 pint oyster mushrooms prepped as described in the directions
- 1/4 cup water
- 1 tbsp extra virgin olive oil
- extra virgin olive oil as garnishment
- microgreens as garnishment (I used sweet basil microgreens)
Instructions
- Wash and roughly chop the cremini mushrooms. Add the mushrooms to a large, deep-sided skillet and simmer with the red wine until the wine has cooked off. About 6-8 minutes.
- While the mushrooms are simmering, heat the olive oil in a large stockpot. When shimmering, add the shallots and garlic and sauté on medium-low heat until golden brown. This takes a few extra minutes, but adds a lot of flavor.
- Add the oregano, thyme and rosemary. Stir to combine and toast until fragrant. About 1 minute. Then add the tomato paste and toast until it becomes a deep red.
- Next add the salt, pepper, vegetable broth and coconut milk. Add the cremini mushrooms to the broth and wipe out the skillet. Bring the broth to a simmer.
- While the broth is simmering, trim the oyster mushrooms. Wash and wipe off any dirt and tear the mushrooms into smaller pieces.
- Simmer the oyster mushrooms in ¼ cup of water until the water has cooked off. Add the olive oil and sauté on medium heat until crispy. Set aside on a paper towel to drain any excess oil.
- Using an immersion blender, blend the soup until it is smooth. If you are using a standard standing blender, carefully blend the soup in small batches.
- Serve immediately with a drizzle of olive oil, the crispy oyster mushrooms and microgreens.
Notes
- The question is often asked: should I wash my mushrooms? While this is a debated point, I fall into the "yes" camp. My research indicates that mushrooms actually absorb only a small amount of water when washed. To wash my cremini mushrooms for this recipe, I destem them and run the palm of my hand over them under running water to loosen any dirt or debris.
- Don't cook with wine? That's okay! Try simmering the mushrooms in vegetable broth or water. If you are cooking with red wine, chose a bottle that you would drink. It doesn't have to break the bank, but if you wouldn't drink a glass of it, then I don't recommend cooking with it.
- Not sure about shallots? Be sure to read the blog post for some tips on cooking with this ingredient. Don't be tempted to turn up the heat so they cook faster either. Sauté them gently on medium-low heat to bring out the most flavor.
Tried this recipe?Let us know how it was!