Vegan Roasted Mushroom Soup Recipe

Preheat

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil.

Clean and roughly chop mushrooms into 1/2- to 3/4-inch pieces. Toss mushrooms with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer on the prepared baking sheet.

Roast mushrooms for 20–25 minutes, stirring or shaking the pan once halfway through, until deeply browned and edges are caramelized. Remove and set aside.

While mushrooms roast, dice the onion, peel and dice the carrot, and slice the celery. Smash and mince the garlic.

Heat 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add the minced garlic, fresh thyme leaves, and smoked paprika (if using). Sauté for 1 minute until fragrant.

Increase heat to medium-high and add the optional white wine. Scrape bottom of pot with a wooden spoon to lift browned bits; cook until wine mostly evaporates, about 1 minute (skip if not using).

Add the roasted mushrooms to the pot along with any juices collected on the baking sheet. Pour in vegetable broth and add the bay leaf. Stir to combine and bring to a gentle simmer.

Reduce heat to maintain a gentle simmer and cook 12–15 minutes to let flavors meld. Taste and add remaining 1 teaspoon salt and additional pepper if needed.

Remove pot from heat. Remove and discard the bay leaf. For a fully smooth soup: use an immersion blender to puree directly in the pot until velvety. For a chunkier texture: transfer half the soup to a blender, puree until smooth, and return to the pot, then stir to combine.

Stir in coconut milk, nutritional yeast, tamari, and lemon juice. Return pot to low heat and warm gently (do not boil) for 3–5 minutes. Taste and adjust seasoning with additional salt, pepper, or lemon juice.

If thicker soup is desired, mix the flour or cornstarch with cold water to make a slurry, then whisk into the simmering soup and cook 2–3 minutes until slightly thickened.

Ladle soup into bowls. Garnish with chopped fresh parsley and an optional drizzle of truffle oil. Serve hot with crusty bread.