Hearty Vegan Mushroom Soup

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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.

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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.

Roasted garlic

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


  • rich
  • creamy
  • chunky
  • ‘meaty’
  • filling
  • satisfying
  • easy to make
  • gluten-free
  • soy-free
  • nut-free
  • nutritious
  • 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!

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