Are you ready to transform your kitchen into a gourmet sanctuary with a soup so delicious, you won't believe it's completely vegan? This Vegan Mushroom Soup with Rosemary is not just a recipe—it's a culinary journey that promises to tantalize your taste buds, warm your soul, and prove that plant-based cooking can be incredibly luxurious and satisfying. Imagine a rich, aromatic soup packed with earthy mushrooms and the subtle, pine-like essence of fresh rosemary, creating a symphony of flavors that will make you forget all about traditional cream-based soups.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cleaning and chopping mushrooms into thin, even slices. Finely dice the onion and mince the garlic cloves to ensure uniform cooking and flavor distribution.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Introduce sliced mushrooms to the pot, stirring to coat them evenly with oil and onion mixture. Cook mushrooms until they release their moisture and begin to brown, about 8-10 minutes.
- Sprinkle fresh chopped rosemary over the mushrooms, allowing the herb to release its essential oils and infuse the mixture with its distinctive fragrance.
- Pour vegetable broth into the pot, stirring to combine all ingredients. Bring the mixture to a gentle simmer.
- Reduce heat to low and let the soup simmer uncovered for 15-20 minutes, allowing flavors to meld and develop depth.
- Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Optional: Use an immersion blender to partially blend the soup for a creamier texture, or leave some mushroom pieces whole for added texture.
- Serve hot, garnished with additional fresh rosemary sprigs or a drizzle of olive oil if desired.
Tips
- Choose the Right Mushrooms: Opt for a mix of mushroom varieties like cremini, shiitake, or oyster mushrooms to add depth and complexity to your soup.
- Don't Rush the Sautéing: Allow mushrooms to release their moisture and develop a beautiful golden-brown color for maximum flavor development.
- Fresh Rosemary is Key: Use fresh rosemary if possible, as it provides a more vibrant and aromatic flavor compared to dried herbs.
- Texture Matters: For a more interesting mouthfeel, consider leaving some mushroom pieces whole or only partially blending the soup.
- Enhance Umami: If you want an extra flavor boost, add a splash of tamari or a sprinkle of nutritional yeast to deepen the savory notes.
- Make Ahead Friendly: This soup actually tastes even better the next day, as the flavors continue to meld and develop overnight.
- Garnish Creatively: Serve with a drizzle of good quality olive oil, some fresh rosemary sprigs, or even some toasted crusty bread for a complete meal.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 7g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
