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
- olive oil
- 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
Chop about three-fourths of the mushrooms into quarters, and thinly slice the remaining fourth. Set them aside in separate bowls.
Coat the bottom of a large sauce pan with 1½ tablespoons of the olive oil and place it over low-medium heat.
Add the onions and garlic and cook until the onions are soft and translucent, about 5 minutes.
Add the rosemary, stir, and let it heat until it's aromatic, about 30 seconds.
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.
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.
Turn the heat down to medium and stir in the potatoes. Cook for a couple of minutes and then pour in the stock.
Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
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.
Use a powerful blender to puree the soup until it's as smooth as possible.
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!