Description
A creamy and comforting mushroom potato soup made with sautéed mushrooms, tender potatoes, and a blend of vegetable broth and plant-based milk for a rich, vegan-friendly meal. This easy-to-make soup features warm Italian seasoning and a hint of red pepper flakes, perfect for a cozy lunch or dinner.
Ingredients
Scale
Soup Base
- 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)
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Garnish
- 2 tbsp chopped green onions or fresh herbs (such as parsley or thyme)
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
- Use cremini or white button mushrooms for the best flavor and texture.
- Plant-based milk like cashew or soy milk creates a creamy texture without dairy.
- Adjust red pepper flakes to control the level of spice, or omit for a milder soup.
- For a chunkier soup, blend only half the potatoes and leave the rest diced.
- Garnish with fresh parsley, thyme, or green onions for an extra burst of color and flavor.
- The soup can be refrigerated for up to 4 days and reheated gently on the stovetop.
