Mushroom and Rosemary Soup is so unbelievably rich and hearty, that you won’t believe it’s vegan. Quick and easy to make, it’s the perfect comfort food meal for a fall or winter night.
Inspiration for Mushroom and Rosemary Soup
Blankets, sweaters, hot cocoa, and soup.
These are just a few of the things I love about this time of year.
It always amazes me how my desires change as the seasons do.
Just as I’m so ready for fresh fruit salsas and the hot sun when summer approaches, I’m equally ready and excited to pull out my sweaters and cozy blankets when fall and winter hit.
And to make delicious soups, of course!
Mushroom and Rosemary Soup is a very warming, earthy and hearty vegan soup.
What’s in Mushroom and Rosemary Soup?
- Crimini mushrooms
- fresh rosemary
- Yukon Gold potato
- vegetable stock
- sherry
- olive oil
- onion
- garlic
- salt, pepper
How to Make a Vegan Soup Creamy
There are two things I do to make my vegan soups creamy. And this Mushroom and Rosemary Soup uses both of them
- I use potatoes.
- I simmer the vegetables until they’re soft, and then purée them.
When the potatoes are blended into the other cooked ingredients, their smooth consistency creates a luscious creaminess.
Recipe Tips and Substitutions
- I use Crimini mushrooms in this recipe. I find they have a slightly earthier flavor than the Button mushrooms. You can use whichever one you like.
- When you use a standing blender for hot liquids, you have to hold down the lid very firmly! If you don’t do this, the hot liquid, the vibration, and the steam will force the lid off — be careful!
I hope you enjoy every last spoonful of this vegan Mushroom and Rosemary Soup!
More recipe with mushrooms:
- Sherry Mushrooms Recipe
- Savory Polenta Cake with Mushrooms
- Marinated Grilled Portobello Mushrooms
- French Onion Mushroom Casserole Recipe
- Mushroom Pizza with Fresh Herbs
Mushroom and Rosemary Soup is so unbelievably rich and hearty, that you won't believe it's vegan. Quick and easy to make, it's the perfect comfort food meal for a fall or winter night.
- 4 tablespoons olive oil, divided
- 1¼ cup onion, roughly chopped
- 1 tablespoon garlic, minced
- 2 tablespoons fresh rosemary, washed and dried, finely chopped
- 2 pounds Crimini mushrooms, washed and dried, divided
- ⅓ cup cream sherry
- 1¼ cup Yukon Gold potato, peeled and roughly chopped
- 4 cups vegetable stock
- salt and freshly ground pepper to taste
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Chop about three-fourths of the mushrooms into quarters, and thinly slice the remaining fourth. Set them aside in separate bowls.
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Coat the bottom of a large sauce pan with 1½ tablespoons of the olive oil and place it over low-medium heat.
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Add the onions and garlic and cook until the onions are soft and translucent, about 5 minutes.
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Add the rosemary, stir, and let it heat until it's aromatic, about 30 seconds.
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Turn the heat to high, add another 1½ tablespoons of the olive oil and about half of the quartered mushrooms. Cook until they shrink down a bit, about 5 minutes. Then add the remaining quartered mushrooms and cook until any liquid that comes out of the mushrooms has completely evaporated and the mushrooms are golden brown, about 15 minutes.
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Turn the heat to low, add the sherry and stir. Turn the heat back to high and cook until all but about 2 tablespoons or so has evaporated. This should only take a couple of minutes.
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Turn the heat down to medium and stir in the potatoes. Cook for a couple of minutes and then pour in the stock.
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Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
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While the soup is simmering, heat a medium-sized sauté pan with the remaining tablespoon of olive oil. Turn the heat to high and add the thinly sliced mushrooms. Sauté until they are nicely browned on both sides, about 10 minutes. Season to taste with salt and pepper. Set aside.
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Use a powerful blender to puree the soup until it's as smooth as possible.
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Then add in the sautéed, sliced mushrooms and Season to taste with salt and pepper. (They look pretty floating on top.)
If you use a standing blender for hot liquids, you have to hold down the lid very firmly! If you don't do this, the hot liquid, the vibration, and the steam will force the lid off -- be careful!
Barbara says
MMM! Looks and sounds delish! I can almost smell the warmth through the screen. Definitely making this one 🙂
sippitysup says
Mis-read this as “blankets, sweaters, and hot cocoa soup”. Sounds good either way. GREG
Sophie says
A wonderful & tasy mushroom soup. I also love rosemary with my mushrooms!
Gerry @ Foodness says
I crave slow cooked roasts and apple pie 🙂 I also love rosemary and this soup sounds so good!
Nancy Rose Eisman says
Thanks so much for this hearty vegetarian soup. You had me at ‘cream sherry’, which is also wonderful in pumpkin/butternut squash soups.
Janice says
Where would one find cream sherry?
valentina says
Hi Janice, you can typically find cream sherry in the liquor section of most supermarkets. If you don’t see “cream,” a “dry” one would work too. The cream sherry is sweeter, and I love that with mushrooms. Either way, it’s delicious. Thanks for visiting my site & happy cooking! 🙂
Athea says
Love a bonfire outside with my warm wool sweater and a nice cold Czechvar beer. 🙂 Love the rosemary/mushroom combination. First tasted it in Whitehorse, Yukon Territory…in Canada. An amazing world renown restaurant called Klondike Salmon and Ribs. Check it out! 🙂 https://www.klondikerib.com/
Thank you for the great recipe!
valentina says
Thanks! I’ll check it out now. 🙂
Mateo Pedersen says
This is one of the best soups I have ever eaten. Thank you so much. Have you tried freezing it? I am the only vegan in the house and like to make big batches of things and freeze them so I can have a good meal while husband and grandson are eating their carnivore meals.
valentina says
Hi there! Thank you so much — I’m so happy you loved the soup. Made my day. 🙂 I haven’t experimented with freezing this particular soup, but I think it would freeze very well. Make sure it’s a very well sealed container and it should be good fora few weeks at least. (I’d put it in the refrigerator to thaw out a day or two before you think you’ll want it.) Enjoy! ~Valentina