15+ Delicious Portobello Mushroom Soup Recipes You Must Try

Portobello mushrooms, known for their meaty texture and rich, earthy flavor, make an exceptional base for a variety of soups.

Their umami-packed profile and ability to absorb and enhance surrounding flavors create a deeply satisfying and versatile dish.

Whether you’re craving something creamy, chunky, spicy, or light, portobello mushrooms can elevate any soup recipe.

In this blog post, we’ve gathered over 15 delightful portobello mushroom soup recipes, each designed to offer a unique twist on this versatile ingredient.

From hearty bowls perfect for a cozy evening to lighter options for a refreshing lunch, these recipes will add depth and flavor to your kitchen repertoire.

So, grab your pot, gather your ingredients, and let’s dive into these delicious portobello mushroom soup recipes that will keep you coming back for more!

15+ Delicious Portobello Mushroom Soup Recipes You Must Try

Portobello mushrooms are a culinary treasure, providing an array of possibilities when it comes to creating comforting, flavorful soups.

Whether you’re looking for something rich and creamy or lighter with vibrant vegetables, there’s a portobello mushroom soup recipe here to suit every taste.

The versatility of mushrooms allows them to blend seamlessly with a variety of ingredients, making each recipe unique and adaptable to different dietary preferences.

So, next time you’re in the mood for a bowl of soup, consider giving one of these 15+ portobello mushroom soup recipes a try.

With their rich taste and wholesome ingredients, these soups are guaranteed to nourish both your body and soul.

Don’t forget to experiment with different flavors and textures to make each recipe your own!

Creamy Portobello Mushroom and Thyme Soup

This creamy portobello mushroom and thyme soup is rich, earthy, and velvety, blending the bold flavor of portobello mushrooms with aromatic thyme. Ideal for cozy nights, it offers a smooth texture with a touch of creaminess that brings out the natural umami of the mushrooms. Fresh thyme adds a subtle floral note, making this soup comforting and satisfying with each spoonful.

Ingredients:

• 1 lb portobello mushrooms, cleaned and sliced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp fresh thyme, chopped (or ½ tsp dried thyme)
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh thyme sprigs for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the garlic and cook for an additional minute until fragrant.
3. Stir in the sliced portobello mushrooms and thyme, cooking for 8–10 minutes until the mushrooms soften and release their juices.
4. Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce heat and let it simmer for 15 minutes.
5. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it to a blender in batches.
6. Stir in the heavy cream, season with salt and pepper, and let it simmer for another 5 minutes to fully blend the flavors.
7. Serve hot, garnished with fresh thyme sprigs if desired.

This soup is a heartwarming blend of earthy mushrooms and creamy broth, with thyme bringing an herbal freshness that lingers beautifully. Each sip offers a luscious texture, making it perfect as a starter or even a light meal. Serve it with crusty bread to elevate the experience.

Portobello Mushroom and Wild Rice Soup

A wholesome blend of hearty portobello mushrooms and chewy wild rice, this soup is comforting and robust, offering a bit more substance with each bite. The earthy mushrooms combine with the nutty rice, creating a soup that’s as nourishing as it is flavorful. It’s a satisfying option for those seeking warmth with a touch of texture.

Ingredients:

• 1 lb portobello mushrooms, cleaned and diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cups vegetable broth
• 1 cup cooked wild rice
• 2 cloves garlic, minced
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing until the vegetables are softened, about 8 minutes.
2. Add garlic and cook for another minute until aromatic.
3. Stir in the diced portobello mushrooms and cook for 6–8 minutes, allowing the mushrooms to release their juices and soften.
4. Pour in the vegetable broth, add the bay leaf, and bring the soup to a gentle boil. Lower the heat and let it simmer for 20 minutes.
5. Stir in the cooked wild rice, season with salt and pepper, and simmer for another 5 minutes to meld the flavors.
6. Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley.

This soup delivers both texture and warmth, with the wild rice adding an intriguing bite that pairs beautifully with the mushrooms’ softness. It’s ideal for those chilly days when you want something a little more filling without compromising on deep, savory flavor. Each spoonful feels rustic and grounding, making it a wonderful choice for a wholesome meal.

Roasted Portobello Mushroom and Garlic Soup

This roasted portobello mushroom and garlic soup has an intense depth of flavor, thanks to the roasting process that brings out the mushrooms’ natural earthiness and the garlic’s sweetness. The roasting caramelizes both ingredients, providing a bold, slightly smoky taste that stands out and makes this soup truly memorable.

Ingredients:

• 1 lb portobello mushrooms, cleaned and sliced
• 1 whole garlic bulb, top sliced off
• 2 tbsp olive oil, divided
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• ½ tsp dried rosemary
• Salt and pepper to taste
• Fresh rosemary sprigs for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the sliced mushrooms on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper.
2. Wrap the garlic bulb in foil and drizzle with a bit of olive oil. Place it on the same baking sheet as the mushrooms.
3. Roast the mushrooms and garlic in the oven for 25–30 minutes until the mushrooms are browned and the garlic is tender.
4. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
5. Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted mushrooms.
6. Pour in the vegetable broth, add the rosemary, and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
7. Using an immersion blender, blend the soup until smooth. Stir in the coconut milk or cream, adjust seasoning with salt and pepper, and let it simmer for 5 more minutes.
8. Serve hot, garnished with rosemary sprigs if desired.

The roasting brings a lovely caramelized touch that intensifies both the garlic and mushroom flavors, adding a unique, deep richness. This soup feels refined and luxurious, with a creamy texture that balances the roasted flavors. It’s ideal for special dinners or when you’re craving a soup that feels a bit more indulgent and complex.

Savory Portobello Mushroom and Spinach Soup

This savory portobello mushroom and spinach soup combines the earthy flavor of mushrooms with the freshness of baby spinach, creating a nutrient-dense, comforting bowl. The mushrooms give the soup a satisfying umami depth, while the spinach adds a lightness and vibrant green color. It’s perfect for a wholesome meal that feels both hearty and refreshing.

Ingredients:

• 1 lb portobello mushrooms, cleaned and sliced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups baby spinach
• 1 tsp soy sauce
• ½ cup coconut milk or heavy cream (optional for creaminess)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the portobello mushrooms and cook for 8–10 minutes until softened and browned.
4. Pour in the vegetable broth and add the soy sauce, bringing the soup to a boil. Reduce heat and let it simmer for 15 minutes.
5. Add the baby spinach and let it wilt for about 2 minutes. If using coconut milk or cream, stir it in now.
6. Season with salt and pepper to taste, and let the soup simmer for another 3–5 minutes.
7. Serve hot, garnished with fresh parsley if desired.

The pairing of mushrooms with spinach offers a soup that’s both filling and fresh, balancing richness with leafy greens. This soup is ideal for those who want a nourishing meal with a mix of earthy and vibrant flavors. Each bite brings comfort and a sense of wellness, making it perfect for a cozy, health-conscious meal.

Portobello Mushroom and Potato Soup

This portobello mushroom and potato soup is hearty and comforting, with the potatoes adding thickness and creaminess without needing heavy cream. The mushrooms add a savory richness that melds beautifully with the soft, starchy potatoes, creating a soup that feels like a warm hug on a chilly day.

Ingredients:

• 1 lb portobello mushrooms, cleaned and diced
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the diced mushrooms and cook for 6–8 minutes, allowing them to release their juices.
4. Add the potatoes, vegetable broth, and thyme, bringing the mixture to a boil. Lower the heat and let it simmer for 20 minutes, until the potatoes are tender.
5. Using an immersion blender, blend the soup partially, leaving some texture. Alternatively, blend half of the soup and return it to the pot.
6. Season with salt and pepper, and let it simmer for another 5 minutes.
7. Serve hot, garnished with fresh chives if desired.

This soup has a satisfying thickness thanks to the potatoes, which blend beautifully with the mushrooms’ earthy flavors. It’s a great choice for those wanting a filling, nutritious meal that’s simple yet deeply comforting. The result is a smooth, rich soup with a wholesome feel, perfect for any time you’re craving warmth and sustenance.

Smoky Portobello Mushroom and Lentil Soup

This smoky portobello mushroom and lentil soup combines the earthy flavors of mushrooms with the satisfying texture of lentils, while a hint of smoked paprika adds warmth and complexity. It’s a protein-rich, hearty soup that’s perfect for cold weather and makes for a filling meal on its own.

Ingredients:

• 1 lb portobello mushrooms, cleaned and diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup dried lentils, rinsed and drained
• 4 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add garlic and cook for an additional minute until fragrant.
3. Stir in the diced mushrooms and cook for 6–8 minutes until softened.
4. Add the lentils, vegetable broth, smoked paprika, and cumin, bringing the soup to a boil. Reduce heat and let it simmer for 30–35 minutes, until the lentils are tender.
5. Season with salt and pepper, and let it simmer for another 5 minutes to blend the flavors.
6. Serve hot, garnished with fresh cilantro if desired.

The smoky paprika and mushrooms create a depth of flavor that’s both bold and comforting, while the lentils make it satisfyingly hearty. This soup is perfect for a chilly evening, as it brings warmth and fills you up with its savory richness. Each spoonful combines the soft mushrooms and tender lentils, offering a fulfilling meal that’s packed with flavor and texture.

Portobello Mushroom and Carrot Soup

This portobello mushroom and carrot soup strikes a perfect balance between the earthy, umami flavor of mushrooms and the sweet, subtle taste of carrots. The carrots bring a natural sweetness that complements the depth of the mushrooms, creating a velvety, comforting soup that’s perfect for any season.

Ingredients:

• 1 lb portobello mushrooms, cleaned and sliced
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• ½ tsp ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add garlic, carrots, cumin, and coriander, cooking for another 3 minutes until fragrant.
3. Stir in the portobello mushrooms and cook for 8–10 minutes, until the mushrooms release their juices and become tender.
4. Pour in the vegetable broth, bring the mixture to a boil, then reduce heat and simmer for 20 minutes, allowing the carrots to soften.
5. Using an immersion blender, blend the soup until smooth, or leave it slightly chunky for more texture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro if desired.

This soup blends the sweetness of carrots with the savory depth of portobello mushrooms, making it both a nourishing and flavorful option. It’s hearty without being overly rich, and the subtle warmth from cumin and coriander adds a comforting depth to the dish. It’s perfect for a light lunch or an appetizer for dinner.

Portobello Mushroom and Leek Soup

Portobello mushrooms and leeks come together in this luxurious soup, where the natural sweetness of leeks pairs beautifully with the savory, meaty flavor of mushrooms. The result is a silky, aromatic soup that is perfect for those who enjoy a soup that’s as refined as it is hearty.

Ingredients:

• 1 lb portobello mushrooms, cleaned and sliced
• 2 tbsp olive oil
• 2 medium leeks, cleaned and chopped (white and light green parts only)
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp fresh thyme leaves
• ½ cup heavy cream (optional for extra richness)
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and sauté for 5–7 minutes, until softened and fragrant.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the portobello mushrooms and cook for 8–10 minutes, allowing them to release their moisture and become tender.
4. Add the vegetable broth, bay leaf, and thyme, then bring the soup to a boil. Lower the heat and let it simmer for 20 minutes.
5. Remove the bay leaf and blend the soup with an immersion blender until smooth. If using heavy cream, stir it in now and heat through.
6. Season with salt and pepper, then simmer for 5 more minutes.
7. Serve hot, garnished with fresh chives.

The portobello mushrooms give this soup a rich, meaty flavor that complements the sweet, mild leeks. The thyme and bay leaf provide aromatic depth, while the optional cream makes the soup luxurious and silky. This soup is perfect for a refined starter or a cozy main course on a chilly evening.

Spicy Portobello Mushroom and Tomato Soup

For those who love a bit of heat, this spicy portobello mushroom and tomato soup offers the perfect blend of smoky, spicy, and tangy flavors. The mushrooms bring their earthy richness, while the tomatoes add a bright acidity, with a kick of chili providing a touch of heat. This soup is bold, flavorful, and incredibly satisfying.

Ingredients:

• 1 lb portobello mushrooms, cleaned and sliced
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1–2 tsp chili flakes (adjust to taste)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add garlic, chili flakes, smoked paprika, and cumin, cooking for another minute until fragrant.
3. Stir in the sliced portobello mushrooms and cook for 8–10 minutes until the mushrooms soften and release their moisture.
4. Add the diced tomatoes and vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for 20 minutes to meld the flavors.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky for more texture.
6. Season with salt and pepper, adjusting the spice level with more chili flakes if desired.
7. Serve hot, garnished with fresh basil.

This soup has a bold, vibrant flavor profile, with the smokiness of paprika and the heat of chili flakes balancing perfectly with the earthy mushrooms and sweet tomatoes. The addition of cumin deepens the flavors, making it a spicy, aromatic dish that is sure to satisfy. It’s ideal for those who enjoy a little kick in their comfort food.

Portobello Mushroom and White Bean Soup

This portobello mushroom and white bean soup offers a satisfying combination of earthy mushrooms and creamy white beans, creating a hearty and nourishing dish. The beans add protein and substance, while the mushrooms contribute a rich umami flavor, making this soup both comforting and filling. Perfect for a light yet filling meal.

Ingredients:

• 1 lb portobello mushrooms, cleaned and sliced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups cooked white beans (such as cannellini or great northern)
• 4 cups vegetable broth
• 1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
• ½ tsp ground black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the sliced portobello mushrooms and cook for 6–8 minutes, allowing them to release their moisture and become tender.
4. Pour in the vegetable broth, add the cooked white beans, and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
5. Stir in the rosemary, season with salt and pepper to taste, and let the soup simmer for another 5 minutes to meld the flavors.
6. Serve hot, garnished with fresh parsley.

This soup is hearty and wholesome, with the creamy texture of the white beans pairing beautifully with the earthy mushrooms. The rosemary adds an aromatic touch, creating a rich, savory bowl of comfort. It’s perfect for a quick, nourishing meal that can be enjoyed any time of day.

Portobello Mushroom and Sweet Potato Soup

This portobello mushroom and sweet potato soup is a vibrant, nutrient-packed dish that combines the earthy flavor of mushrooms with the sweet richness of roasted sweet potatoes. The natural sweetness of the potatoes balances out the savory mushrooms, creating a balanced and filling soup that’s perfect for a chilly evening.

Ingredients:

• 1 lb portobello mushrooms, cleaned and sliced
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon olive oil and season with salt and pepper. Roast them on a baking sheet for 25–30 minutes, or until tender.
2. While the sweet potatoes are roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the garlic, cooking for another minute until fragrant.
4. Stir in the sliced portobello mushrooms and cook for 6–8 minutes, until softened and browned.
5. Add the roasted sweet potatoes, vegetable broth, ginger, and cinnamon. Bring to a boil, then lower the heat and simmer for 15–20 minutes.
6. Using an immersion blender, blend the soup until smooth, or leave it chunky for texture.
7. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

The combination of sweet potatoes and mushrooms creates a beautiful balance of flavors—sweet and earthy with a touch of warmth from the ginger and cinnamon. This soup is nourishing, comforting, and perfect for fall or winter days when you need something hearty and satisfying.

Portobello Mushroom and Zucchini Soup

This light yet flavorful portobello mushroom and zucchini soup brings together the meaty texture of mushrooms with the mild, fresh taste of zucchini. The soup is a great option for those seeking a lighter but still satisfying meal. It’s simple, healthy, and perfect for any time of year, especially as a starter or a light lunch.

Ingredients:

• 1 lb portobello mushrooms, cleaned and sliced
• 2 medium zucchinis, sliced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried oregano
• ½ tsp ground pepper
• Salt to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the sliced portobello mushrooms and cook for 6–8 minutes, allowing them to soften and release their juices.
4. Add the sliced zucchini, vegetable broth, and oregano. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, until the vegetables are tender.
5. Season with salt and pepper to taste, and blend the soup with an immersion blender until smooth, or leave it slightly chunky for texture.
6. Serve hot, garnished with fresh basil.

This soup is light and fresh, yet full of flavor. The zucchini adds a subtle sweetness, while the mushrooms offer a deeper umami note, making it a beautifully balanced and nourishing meal. It’s perfect for those looking for a refreshing but comforting soup with minimal effort.

Portobello Mushroom and Cauliflower Soup

This portobello mushroom and cauliflower soup is a creamy, comforting dish that combines the earthy flavor of mushrooms with the mild, slightly nutty taste of cauliflower. The cauliflower adds a velvety texture to the soup, making it feel rich without being too heavy. Perfect for those who enjoy a smooth, flavorful soup.

Ingredients:

• 1 lb portobello mushrooms, cleaned and sliced
• 1 medium head of cauliflower, chopped into florets
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• ½ tsp ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the portobello mushrooms and cook for 6–8 minutes, allowing them to release their moisture and brown slightly.
4. Add the cauliflower florets, vegetable broth, thyme, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the cauliflower is tender.
5. Using an immersion blender, blend the soup until smooth and creamy. If the soup is too thick, add a little more broth to reach your desired consistency.
6. Season with salt and pepper to taste, and let it simmer for another 5 minutes to blend the flavors.
7. Serve hot, garnished with fresh thyme.

This soup has a wonderfully smooth texture thanks to the cauliflower, which pairs beautifully with the savory mushrooms. The thyme and nutmeg add aromatic warmth, making this soup perfect for a cozy meal. It’s light but filling, ideal for those who enjoy a comforting yet healthy bowl.

Portobello Mushroom and Barley Soup

This portobello mushroom and barley soup offers a satisfying, hearty dish with the chewy texture of barley and the rich umami of portobello mushrooms. The barley soaks up the flavors of the broth and mushrooms, creating a filling, nutritious soup that’s perfect for a wholesome meal.

Ingredients:

• 1 lb portobello mushrooms, cleaned and sliced
• 1 cup pearl barley, rinsed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the sliced portobello mushrooms and cook for 8–10 minutes, allowing them to release their moisture and brown slightly.
4. Add the rinsed barley, vegetable broth, oregano, and thyme. Bring the mixture to a boil.
5. Reduce the heat and let the soup simmer for 35–40 minutes, or until the barley is tender and the flavors have melded.
6. Season with salt and pepper to taste, and let it simmer for another 5 minutes.
7. Serve hot, garnished with fresh parsley.

This soup is hearty and wholesome, with the barley providing a chewy texture that balances beautifully with the tender mushrooms. The oregano and thyme bring a touch of aromatic depth, making it a filling and nutritious meal. It’s perfect for those looking for a comforting, filling soup packed with fiber and protein.

Portobello Mushroom and Corn Soup

This portobello mushroom and corn soup combines the earthy flavor of mushrooms with the sweetness of fresh or frozen corn, creating a delightful contrast of tastes. The combination of these ingredients results in a soup that is both comforting and lightly sweet, with a creamy texture that feels indulgent yet light.

Ingredients:

• 1 lb portobello mushrooms, cleaned and sliced
• 2 cups corn kernels (fresh or frozen)
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground paprika
• ½ tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the sliced portobello mushrooms and cook for 6–8 minutes, allowing them to release their moisture and brown slightly.
4. Add the corn kernels, vegetable broth, paprika, and cumin. Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes.
5. Using an immersion blender, blend the soup until smooth, or leave it slightly chunky for texture.
6. Season with salt and pepper to taste, and let the soup simmer for another 5 minutes.
7. Serve hot, garnished with fresh cilantro.

The sweet corn adds a wonderful contrast to the earthy mushrooms, while the cumin and paprika give the soup a slight warmth and depth. This combination of flavors creates a light yet satisfying soup that’s perfect for a casual meal. It’s especially great for warm weather when you want something light and flavorful but still comforting.

Note: More recipes​ are coming soon!