35+ Delicious Vegan Mushroom Soup Recipes for Every Season

Mushroom soup is a classic comfort food that has been enjoyed for generations. But what if you could make it even better?

Vegan mushroom soups are a fantastic way to enjoy all the earthy, savory goodness of mushrooms without any animal products.

Whether you’re a long-time vegan or just looking to explore plant-based alternatives, there’s a vegan mushroom soup recipe here for everyone.

From creamy and hearty options to lighter, more refreshing versions, these recipes will quickly become staples in your kitchen.

So grab your favorite mushrooms and get ready to explore over 35 mouthwatering vegan mushroom soup recipes that will keep you coming back for more!

35+ Delicious Vegan Mushroom Soup Recipes for Every Season

With over 35+ vegan mushroom soup recipes to choose from, you’ll never run out of new ways to enjoy this delicious and versatile dish.

Whether you prefer a creamy, hearty soup or a lighter, more tangy version, these recipes offer something for every taste.

Not only are they easy to prepare, but they’re also nourishing and full of flavors that highlight the natural umami of mushrooms.

So next time you’re craving a comforting bowl of soup, look no further—these vegan mushroom soup recipes will warm your soul and satisfy your taste buds

Creamy Vegan Mushroom Soup

This creamy vegan mushroom soup is a comforting dish made with hearty mushrooms, coconut milk, and fragrant herbs. It’s perfect for a cold day and serves as a wholesome, dairy-free alternative to the classic mushroom soup. With a velvety smooth texture and rich umami flavor, it’s both nutritious and satisfying.

Ingredients:

• 1 lb (450g) mushrooms (such as cremini or button), sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 cup coconut milk (or other plant-based milk)
• 2 teaspoons thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and cook for 5 minutes until softened. Add garlic and cook for another minute until fragrant.
2. Add sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes.
3. Stir in thyme, rosemary, salt, and pepper. If using flour, sprinkle it over the mushrooms and cook for 2 minutes to form a roux.
4. Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
5. Add coconut milk and stir to combine. Continue to cook for another 5 minutes.
6. Use an immersion blender to blend the soup to your desired consistency (smooth or chunky). Alternatively, transfer to a blender in batches.
7. Taste and adjust seasoning if necessary. Serve garnished with fresh parsley.

This creamy vegan mushroom soup is a delight for the taste buds, rich in flavor and texture. The coconut milk provides a luxurious creaminess, while the earthy mushrooms give depth and umami to the soup. This dish is not only vegan and dairy-free but also gluten-free if you skip the flour or use a gluten-free alternative. It’s a versatile, comforting soup that can be enjoyed as a light meal or paired with crusty bread for a more filling dinner.

Hearty Vegan Mushroom and Lentil Soup

A nourishing combination of lentils and mushrooms, this vegan soup is perfect for those looking for a hearty and protein-packed meal. The earthy mushrooms and tender lentils create a satisfying base, complemented by savory seasonings and vegetable broth. This soup is filling, flavorful, and perfect for any season.

Ingredients:

• 1 lb (450g) mixed mushrooms (shiitake, cremini, and button mushrooms), chopped
• 1 cup dried green or brown lentils, rinsed
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon soy sauce (optional)
• Fresh parsley or thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables soften.
2. Add garlic, thyme, paprika, and bay leaf. Stir well and cook for another 2 minutes until fragrant.
3. Add the chopped mushrooms and cook for 8-10 minutes, stirring occasionally, until they begin to release their moisture.
4. Pour in the vegetable broth, lentils, and soy sauce (if using). Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
5. Remove the bay leaf and taste the soup. Adjust seasoning with salt, pepper, or additional soy sauce if needed.
6. Serve hot, garnished with fresh parsley or thyme.

This hearty vegan mushroom and lentil soup is perfect for meal prepping or serving on a chilly evening. Packed with plant-based protein and fiber from the lentils, this soup is both nourishing and satisfying. The rich, earthy flavor of the mushrooms enhances the dish, making it a filling and wholesome meal. It’s a great way to introduce more legumes into your diet, and it can easily be customized with your favorite vegetables or seasonings.

Thai-Inspired Vegan Mushroom Soup

This Thai-inspired vegan mushroom soup is bursting with vibrant flavors from coconut milk, lime, and fresh herbs. With a spicy kick from chili and a tangy depth from lime juice, this soup combines the earthiness of mushrooms with aromatic ingredients like lemongrass and ginger. It’s a refreshing twist on traditional mushroom soup that is perfect for those who enjoy bold and fragrant flavors.

Ingredients:

• 1 lb (450g) mushrooms (oyster or button mushrooms work best), sliced
• 1 tablespoon olive oil
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 stalks lemongrass, smashed and cut into 3-inch pieces
• 3 slices fresh ginger
• 1-2 red chilies, sliced (adjust for heat preference)
• 1 lime, juiced
• 2 teaspoons soy sauce or tamari
• 1 tablespoon brown sugar
• Fresh cilantro, basil, or mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the mushrooms and cook for 8-10 minutes until they release their moisture and start to brown.
2. Add the vegetable broth, coconut milk, lemongrass, ginger, and chilies to the pot. Bring to a simmer and cook for 10-12 minutes to infuse the flavors.
3. Stir in soy sauce, lime juice, and brown sugar. Let the soup simmer for another 5 minutes.
4. Remove the lemongrass and ginger slices. Taste and adjust the seasoning if needed by adding more lime juice or soy sauce.
5. Serve the soup hot, garnished with fresh cilantro, basil, or mint.

his Thai-inspired vegan mushroom soup is a fragrant and refreshing alternative to traditional mushroom soups. The coconut milk gives it a rich, creamy texture, while the combination of lemongrass, lime, and chili adds an exciting depth of flavor. The result is a zesty and flavorful soup that’s both comforting and invigorating. Whether you’re craving a spicy kick or a light, aromatic dish, this soup will not disappoint, and it’s perfect for a quick weeknight dinner or a special occasion.

Vegan Mushroom and Sweet Potato Soup

This vegan mushroom and sweet potato soup offers a comforting and flavorful combination of earthy mushrooms and sweet, creamy sweet potatoes. It’s an easy-to-make, nourishing soup with rich umami notes from the mushrooms and a velvety texture from the sweet potatoes. A perfect autumn or winter dish, this soup is both hearty and packed with nutrients.

Ingredients:

• 1 lb (450g) mushrooms (button or cremini), sliced
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and cook for about 5 minutes, until softened. Add garlic and cook for another minute until fragrant.
2. Add mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and start to brown.
3. Add cubed sweet potatoes, thyme, cumin, salt, and pepper. Stir to combine and cook for 2 minutes.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes or until the sweet potatoes are tender.
5. Add coconut milk and stir. Use an immersion blender to blend the soup until smooth (or blend in batches in a regular blender).
6. Taste and adjust seasoning as needed. Serve garnished with fresh parsley.

This vegan mushroom and sweet potato soup is a wonderful, balanced dish, combining the sweetness of the potatoes with the rich, earthy mushrooms. The coconut milk adds creaminess without the need for dairy, making it a perfect comfort food for those on plant-based diets. The natural sweetness of the potatoes and the subtle spice from cumin make this soup a delightful twist on traditional mushroom soups. It’s warming, wholesome, and great for meal prepping or cozy dinners.

Spicy Vegan Mushroom Soup with Roasted Red Peppers

This spicy vegan mushroom soup is enhanced with the smoky flavors of roasted red peppers and a gentle heat from red pepper flakes. The roasted peppers bring a depth of flavor to the earthy mushrooms, while the spice gives the soup an exciting kick. It’s a flavorful and comforting dish that’s perfect for those who enjoy a little heat in their meals.

Ingredients:

• 1 lb (450g) mushrooms (shiitake, cremini, or a mix), sliced
• 2 large roasted red peppers (jarred or fresh)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. If using fresh red peppers, roast them over an open flame or in the oven until the skins char. Once cooled, peel and remove the seeds.
2. In a large pot, heat olive oil over medium heat. Add onions and cook for 5 minutes, until softened. Add garlic and cook for another minute.
3. Stir in sliced mushrooms and cook for 8-10 minutes until they release their moisture and brown.
4. Add the roasted red peppers (either diced if using jarred or blended if using fresh), smoked paprika, red pepper flakes, and tomato paste. Stir well and cook for 2 minutes.
5. Pour in the vegetable broth and balsamic vinegar. Bring to a simmer and cook for 10 minutes to blend the flavors.
6. Use an immersion blender to blend the soup until smooth (or blend in batches). Taste and adjust the seasoning, adding more salt, pepper, or red pepper flakes if desired.
7. Serve hot, garnished with fresh basil or parsley.

The spicy vegan mushroom soup with roasted red peppers is a dynamic, flavorful dish that’s sure to satisfy spice lovers. The roasted red peppers provide a smoky richness that balances out the heat from the red pepper flakes, creating a well-rounded flavor profile. This soup is perfect for those seeking something with a bit of heat and depth, yet it’s still creamy and comforting. It makes for a delicious, bold appetizer or light meal, with plenty of room to adjust the spice level to your taste.

Vegan Mushroom Soup with Spinach and Cashew Cream

This vegan mushroom soup with spinach and cashew cream is a luxurious, nutrient-packed meal that combines the earthiness of mushrooms with the creaminess of cashews. The fresh spinach adds a pop of color and nutrition, making this soup a wholesome choice for any day of the week. It’s creamy without dairy, making it suitable for plant-based diets.

Ingredients:

• 1 lb (450g) mushrooms (button, cremini, or a mix), sliced
• 2 cups fresh spinach, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 cup cashews (soaked in water for at least 4 hours)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon thyme
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and cook for 5 minutes until softened. Add garlic and cook for another minute.
2. Add mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
3. Stir in thyme, nutmeg, salt, and pepper. Add vegetable broth and bring the soup to a boil. Reduce heat and simmer for 10 minutes.
4. In a blender, combine soaked cashews with 1/2 cup water and blend until smooth and creamy. Add the cashew cream to the soup, stirring to combine.
5. Add fresh spinach and cook for 2-3 minutes until wilted.
6. Use an immersion blender to blend the soup to your desired consistency (smooth or chunky).
7. Taste and adjust seasoning as necessary. Serve hot, garnished with fresh thyme or parsley.

This vegan mushroom soup with spinach and cashew cream is a delightful, comforting dish that feels indulgent while remaining healthy and plant-based. The cashew cream provides a rich and silky texture, enhancing the earthiness of the mushrooms. Spinach adds a burst of freshness and nutrition, balancing the creamy base. This soup is perfect for a light lunch or dinner, and its creamy texture makes it feel satisfying without being overly heavy. It’s an excellent way to enjoy a creamy soup without dairy and is sure to become a family favorite.

Vegan Mushroom Soup with White Beans and Kale

This hearty vegan mushroom soup combines earthy mushrooms, creamy white beans, and nutritious kale to create a filling, wholesome dish. The white beans add a creamy texture without dairy, while the kale provides a boost of vitamins and minerals. This soup is a complete meal, perfect for cozy dinners or meal prepping.

Ingredients:

• 1 lb (450g) mushrooms (button or cremini), sliced
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 2 cups kale, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh lemon juice (optional, for brightness)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and cook for 5-7 minutes, until softened. Add garlic and cook for another minute until fragrant.
2. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
3. Stir in thyme, rosemary, and bay leaf, and cook for 1-2 minutes until fragrant.
4. Pour in the vegetable broth and add the white beans. Bring to a simmer and cook for 10-12 minutes to allow the flavors to meld.
5. Add the chopped kale and cook for an additional 5 minutes until the kale is tender.
6. Remove the bay leaf and taste the soup. Adjust seasoning with salt, pepper, or a squeeze of fresh lemon juice for brightness.
7. Serve hot, garnished with fresh parsley.

This vegan mushroom soup with white beans and kale is a nutritious, satisfying meal that’s both filling and flavorful. The white beans add creaminess without the need for dairy, and the kale provides a lovely texture and rich green color. It’s a perfect choice for those looking for a wholesome, plant-based meal that’s high in protein, fiber, and vitamins. This soup is hearty enough to be a standalone dish, and it’s easy to make in large batches for leftovers or meal prepping.

Smoky Vegan Mushroom Soup with Roasted Garlic

this smoky vegan mushroom soup with roasted garlic is a deep, flavorful twist on the traditional mushroom soup. Roasted garlic adds a rich, sweet undertone to the savory mushrooms, while smoked paprika enhances the soup with a smoky depth. The result is a rich, velvety soup with bold flavors and comforting warmth.

Ingredients:

• 1 lb (450g) mushrooms (button or cremini), sliced
• 1 head garlic, roasted (see instructions below)
• 1 medium onion, diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1/2 cup coconut milk (or other plant-based milk)
• Fresh chives or thyme for garnish

Instructions:

1. To roast the garlic, cut the top off a head of garlic and drizzle with olive oil. Wrap it in foil and roast at 400°F (200°C) for 30-35 minutes, until soft and caramelized. Once cool enough to handle, squeeze out the cloves.
2. In a large pot, heat olive oil over medium heat. Add onions and cook for 5-7 minutes until softened. Add garlic (both roasted cloves and minced fresh garlic) and cook for another minute until fragrant.
3. Add the sliced mushrooms and cook for 8-10 minutes until they release their moisture and begin to brown.
4. Stir in smoked paprika, thyme, salt, and pepper, and cook for 1-2 minutes to enhance the flavors.
5. Pour in the vegetable broth and bring to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together.
6. Stir in the coconut milk for creaminess and blend the soup using an immersion blender until smooth (or blend in batches).
7. Taste and adjust seasoning as needed. Serve hot, garnished with fresh chives or thyme.

This smoky vegan mushroom soup with roasted garlic offers a depth of flavor that will appeal to anyone who loves rich, savory dishes. The roasted garlic brings a natural sweetness, while the smoked paprika provides a perfect smoky note. The coconut milk gives it a creamy finish, making it a comforting and hearty soup. It’s perfect for warming up on cold days and works wonderfully as a main course or a starter for a dinner party.

Vegan Mushroom and Coconut Soup with Lemongrass

This light yet flavorful vegan mushroom soup features coconut milk and lemongrass, giving it a fragrant, tropical twist. The mushrooms bring umami, while the coconut milk adds a smooth, creamy base. The lemongrass infuses the soup with its bright, citrusy flavor, making it a refreshing alternative to heavier mushroom soups.

Ingredients:

• 1 lb (450g) mushrooms (shiitake or button), sliced
• 1 tablespoon olive oil
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 stalks lemongrass, smashed and cut into 3-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 lime, juiced
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sugar or maple syrup
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and cook for 5-7 minutes, until softened. Add garlic and ginger, and cook for another minute until fragrant.
2. Add sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
3. Stir in the lemongrass, coconut milk, vegetable broth, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to infuse.
4. Remove the lemongrass stalks and discard them. Stir in lime juice and taste the soup, adjusting the seasoning with salt, soy sauce, or more lime juice as needed.
5. Serve hot, garnished with fresh cilantro.

This vegan mushroom and coconut soup with lemongrass offers a unique combination of rich, creamy coconut milk and fresh, citrusy lemongrass. The mushrooms provide a hearty, savory base, while the coconut milk brings smoothness without the need for dairy. The addition of lime and ginger brightens up the soup, making it light and invigorating. It’s a fantastic option for those looking for a soup with a tropical flair that’s both creamy and refreshing. This soup can be served as a starter or paired with rice for a complete meal.

Vegan Mushroom Soup with Roasted Tomatoes

This vegan mushroom soup with roasted tomatoes is a perfect blend of smoky, earthy flavors and the sweet tang of slow-roasted tomatoes. The mushrooms provide a deep umami base, while the roasted tomatoes add brightness and richness to the dish. It’s an easy, comforting soup that’s ideal for any season and can be served as a main course or appetizer.

Ingredients:

• 1 lb (450g) mushrooms (cremini or button), sliced
• 1 pint cherry tomatoes, halved
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes until the tomatoes soften and begin to caramelize.
2. In a large pot, heat olive oil over medium heat. Add onions and cook for 5-7 minutes, until softened. Add garlic and cook for another minute.
3. Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
4. Stir in oregano, thyme, salt, and pepper. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to blend.
5. Add the roasted tomatoes and balsamic vinegar to the pot, stirring to combine. Simmer for an additional 5 minutes.
6. Use an immersion blender to blend the soup to your desired consistency (smooth or chunky). Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh basil.

This vegan mushroom soup with roasted tomatoes is a delicious and flavorful option for any soup lover. The roasting process intensifies the tomatoes’ natural sweetness and balances perfectly with the earthy mushrooms. The addition of balsamic vinegar adds a touch of acidity to round out the soup’s flavor profile. It’s a comforting, savory dish that can easily be enjoyed on its own or paired with a slice of warm, crusty bread. This soup is a great choice for those seeking a hearty yet vibrant meal.

Vegan Mushroom and Cauliflower Soup

This creamy vegan mushroom and cauliflower soup is a nutritious, comforting dish that pairs the delicate flavor of cauliflower with the earthy richness of mushrooms. The cauliflower adds a creamy texture when blended, while the mushrooms provide a savory depth. It’s a light yet filling soup, perfect for any occasion.

Ingredients:

• 1 lb (450g) mushrooms (shiitake, cremini, or button), sliced
• 1 medium cauliflower, cut into florets
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 cup cashew cream or coconut milk
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and cook for 5-7 minutes until softened. Add garlic and cook for another minute until fragrant.
2. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
3. Stir in thyme, salt, and pepper, then add the cauliflower florets. Cook for 2-3 minutes, allowing the flavors to meld.
4. Pour in the vegetable broth and bring the soup to a simmer. Cook for 15-20 minutes, until the cauliflower is tender.
5. Stir in cashew cream or coconut milk for added richness. Use an immersion blender to blend the soup until smooth (or blend in batches).
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This vegan mushroom and cauliflower soup is a delightful dish that’s both creamy and hearty. The cauliflower provides a smooth texture, while the mushrooms give the soup a deep, savory flavor. The cashew cream or coconut milk adds a luxurious richness, making this soup satisfying and comforting. It’s an excellent choice for a healthy meal that’s also indulgent in taste. This soup can be easily prepared in large batches, making it perfect for leftovers or meal prep.

Vegan Mushroom and Carrot Soup with Miso

This vegan mushroom and carrot soup with miso is an umami-packed, nourishing soup that combines the earthiness of mushrooms with the sweetness of carrots and the salty depth of miso. The miso paste adds a rich, fermented flavor that perfectly complements the other ingredients. This is a simple yet satisfying soup that’s ideal for a light meal or as an appetizer.

Ingredients:

• 1 lb (450g) mushrooms (shiitake or cremini), sliced
• 2 medium carrots, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 2 tablespoons white or yellow miso paste
• 1 teaspoon soy sauce or tamari
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Green onions or sesame seeds for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and cook for 5-7 minutes, until softened. Add garlic and cook for another minute.
2. Add the sliced mushrooms and carrots to the pot. Cook for 8-10 minutes until the mushrooms release their moisture and begin to brown.
3. Stir in the miso paste, soy sauce, ginger, salt, and pepper. Add the vegetable broth and bring to a simmer.
4. Cook for 15 minutes, allowing the flavors to combine and the carrots to become tender.
5. Taste and adjust seasoning, adding more miso or soy sauce if needed.
6. Serve hot, garnished with green onions or sesame seeds.

This vegan mushroom and carrot soup with miso is a flavorful, savory dish that offers a perfect balance of umami and sweetness. The miso paste adds a deep, satisfying richness, while the carrots provide natural sweetness that contrasts beautifully with the mushrooms’ earthiness. It’s a great choice for those who enjoy bold flavors and want something both simple and nourishing. This soup is ideal for a light lunch or dinner, and it can easily be made in advance for meal prepping.

Vegan Mushroom Soup with Lemon and Dill

This vegan mushroom soup with lemon and dill brings a fresh and vibrant twist to the classic mushroom soup. The earthy mushrooms are complemented by the zesty citrus notes from the lemon and the fragrant, herbal flavor of fresh dill. It’s a refreshing and light take on the traditional creamy mushroom soup, perfect for spring or summer.

Ingredients:

• 1 lb (450g) mushrooms (button or cremini), sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and cook for 5-7 minutes, until softened. Add garlic and cook for another minute until fragrant.
2. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
3. Stir in thyme, salt, and pepper, and cook for another 1-2 minutes.
4. Pour in the vegetable broth and bring the soup to a simmer. Cook for 10 minutes to allow the flavors to meld.
5. Add fresh lemon juice, lemon zest, and chopped dill, and stir to combine. Simmer for another 2-3 minutes.
6. Taste and adjust seasoning as needed. Serve hot, garnished with extra fresh dill.

This vegan mushroom soup with lemon and dill is a light and invigorating dish, offering a refreshing balance between the earthy mushrooms, tangy lemon, and aromatic dill. It’s an excellent choice for those looking for a bright, flavorful twist on traditional mushroom soup. The citrusy notes from the lemon and the herby freshness of dill make this soup especially delightful in warmer weather, but it can be enjoyed year-round. This soup is perfect as a starter or a lighter meal.

Vegan Mushroom Soup with Barley and Spinach

This vegan mushroom soup with barley and spinach is a wholesome, hearty dish that’s both filling and nutritious. The barley adds a chewy texture and is a great source of fiber, while the spinach brings in a fresh, leafy element. The earthy mushrooms tie the soup together with their deep umami flavor, making this soup a perfect comfort food for colder months.

Ingredients:

• 1 lb (450g) mushrooms (cremini or button), sliced
• 1/2 cup barley (pearl or hulled)
• 2 cups spinach, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and cook for 5-7 minutes until softened. Add garlic and cook for another minute.
2. Add the sliced mushrooms and cook for 8-10 minutes until they release their moisture and begin to brown.
3. Stir in thyme, smoked paprika, salt, and pepper, and cook for 1-2 minutes to allow the flavors to develop.
4. Add vegetable broth and bring the soup to a simmer. Add the barley and cook for 25-30 minutes, until the barley is tender and the soup thickens.
5. Stir in the chopped spinach and cook for another 2-3 minutes, until the spinach wilts.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

his vegan mushroom soup with barley and spinach is a nourishing and hearty dish that’s perfect for a wholesome meal. The chewy barley adds substance, while the spinach brings a fresh, vibrant flavor. The earthy mushrooms create a comforting base that complements the whole grain texture of the barley. This soup is rich in fiber and plant-based protein, making it an excellent option for a filling, nutritious meal. It’s a great dish for meal prepping, as it stores well and only gets better after a day or two in the fridge.

Vegan Mushroom Soup with Coconut and Lime

This vegan mushroom soup with coconut and lime offers a rich, creamy base from coconut milk combined with the fresh brightness of lime. The earthy mushrooms add depth, while the coconut provides a smooth, velvety texture. A touch of lime juice enhances the flavors, making this soup refreshing yet satisfying—perfect for a tropical-inspired comfort food.

Ingredients:

• 1 lb (450g) mushrooms (shiitake, cremini, or button), sliced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1 tablespoon lime juice
• Zest of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and cook for 5-7 minutes until softened. Add garlic and cook for another minute until fragrant.
2. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
3. Stir in ginger, cumin, salt, and pepper, and cook for another 1-2 minutes to develop the flavors.
4. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes, allowing the flavors to blend.
5. Stir in coconut milk, lime juice, and lime zest. Simmer for another 5 minutes.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

This vegan mushroom soup with coconut and lime is a comforting yet refreshing twist on traditional mushroom soup. The coconut milk provides a rich, creamy texture, while the lime juice adds a citrusy freshness that elevates the overall flavor. The earthy mushrooms ground the soup, making it a satisfying and indulgent dish. The combination of cumin and ginger gives the soup a subtle warmth and depth. This soup is perfect for those looking for a light, tropical-inspired comfort dish that’s still hearty and filling.

Note: More recipes are coming soon