Description

This creamy and comforting Mushroom Potato Soup combines tender mushrooms and diced potatoes in a flavorful vegetable broth, enhanced with Italian seasoning and a touch of heat from red pepper flakes. Finished with a splash of plant-based milk and garnished with fresh herbs, this vegan-friendly soup is perfect for a cozy meal any day of the week.

Ingredients

Scale

Base Ingredients

2 tbsp olive oil
1 cup sliced mushrooms (cremini or white button)
1 medium onion, chopped
2 cloves garlic, minced

Vegetables and Liquids

2 medium potatoes, peeled and diced
4 cups vegetable broth
1 cup plant-based milk (cashew, coconut, or soy milk)

Seasonings and Garnish

1 tsp dried Italian seasoning
½ tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 tbsp chopped green onions or fresh herbs (such as parsley or thyme) for garnish

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Instructions

Heat olive oil: In a large pot over medium heat, warm the olive oil until shimmering to prepare for sautéing the vegetables.
Sauté vegetables: Add the chopped onion and sliced mushrooms to the pot and cook, stirring occasionally, until they are softened and lightly browned, about 5-7 minutes. Then add the minced garlic and cook for another minute until fragrant.
Add potatoes and seasonings: Stir in the diced potatoes, dried Italian seasoning, and optional red pepper flakes, mixing well to combine all flavors.
Add broth and simmer: Pour in the vegetable broth, bring the mixture to a boil, then reduce heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.
Blend the soup: Using an immersion blender, partially blend the soup directly in the pot to create a creamy texture while leaving some chunks for added body. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in plant-based milk: Add the plant-based milk to the soup, stirring gently to combine. Heat through for 2-3 minutes, but do not boil.
Season to taste: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
Garnish and serve: Ladle the soup into bowls and garnish with chopped green onions or fresh herbs such as parsley or thyme before serving.

Notes

You can customize the thickness of the soup by blending more or less according to your preference.
Use any plant-based milk you prefer; unsweetened versions work best for maintaining savory flavor.
To make it gluten-free, ensure the vegetable broth is certified gluten-free.
For added richness, a splash of coconut cream can be stirred in at the end.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.