What can I tell you about this hearty vegan mushroom soup? It’s rich, it’s creamy, it’s chunky, it’s very filling, and it’s deeply satisfying. And now the weather is cooler, it’s more welcome than ever.
This soup’s depth of flavour belies its simplicity. There’s absolutely nothing complicated about it – rather, the secret is in caramelising the onions, roasting the garlic, and then letting the whole lot reduce down to intensify the flavours as it thickens.
Instead of just roasting enough garlic for this recipe, why not roast several bulbs at the same time? I generally roast a batch each week, and keep the bulbs in the ‘fridge – that way I can just take off as much as I need, when I need it.
Roasted garlic is especially fab in hummus and baba ghanouj, and I love it on toast too – simply pop open a clove or two, spread over the hot toast, grind over some black pepper, and voilà! almost instant nommable, healthy gratification.
If you like this hearty vegan mushroom soup, you’ll love these vegan soups!
Hearty Vegan Mushroom Soup
- easy to make
- really, really delicious
By the way, if you have a slow cooker or crockpot, this works really well as long as you caramelise the onions first.
Imagine coming home from work on a cold, dark evening, to a kitchen filled with the delicious aroma of home-cooked mushroom soup, ready and waiting to warm you up… Yum!
Enjoy this hearty vegan mushroom soup!
Hearty Vegan Mushroom Soup
- 2 tbsp sunflower oil
- 2 large onions sliced
- 6 cloves roasted garlic
- 2 tbsp tapioca flour (aka tapioca starch) + 4 tbsp water
- 1 tbsp coconut aminos or soy sauce/tamari
- 750 ml vegetable broth
- 150 g oyster mushrooms, sliced
- 125 g chestnut mushrooms, sliced
- 25 g dried shiitake mushrooms rehydrated and sliced
- 1 tbsp paprika
- 1 tsp sugar
- Dash black pepper
- In a deep skillet, over a medium-low heat, gently caramelise the onions in the oil, stirring occasionally. This should take around 25 minutes.
- Add the garlic to the pan, mash it a little to break it up, and cook for another minute or so.
- Mix in the coconut aminos – the liquid will quickly sizzle and evaporate, don’t worry, this is supposed to happen!
- Stir in the stock.
- Make a paste with the tapioca flour and 3 tbsp water, and then add to the pan, stirring well to ensure no lumps form. The broth will start to thicken.
- Add the mushrooms, paprika, and sugar. Stir. Raise the heat, and bring to the boil.
- Once the soup is boiling, turn the heat down to medium-low, and cook, uncovered, for 20 minutes or so, until it’s reduced by around a third.
- Serve with a chunk of good, fresh bread, and a grinding of black pepper.
- If you don’t need to worry about gluten and soy, then by all means use soy sauce instead of liquid aminos, and plain (all-purpose) flour instead of tapioca flour.
- If using plain flour, omit the 3 tbsp water, and just stir the flour into the onions and garlic before adding the stock. Add the stock little by little, stirring all the time to ensure there are no flour lumps. Then follow the rest of the recipe as written.
- If you don’t have tapioca, you could use cornflour (cornstarch), rice flour, potato flour, or arrowroot instead, in the same quantity.
- 1 cup = US cup = 240 ml
- 1 tbsp = US/UK = 15 ml
- 1 fl oz = US = 30 ml