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Creamy Mushroom Soup with Fresh Thyme and Garlic Recipe

This vegan Creamy Mushroom Soup blends sautéed mushrooms, garlic, and fresh thyme for a rich, flavorful, plant-based delight.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g mushrooms, sliced
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 3 cups vegetable broth
  • ½ cup unsweetened plant milk
  • 1 tsp fresh thyme leaves
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Heat olive oil in a large saucepan over medium heat.
  2. Sauté onion until translucent, then add garlic and thyme for 1 minute.
  3. Add mushrooms and cook until golden brown, releasing their juices.
  4. Pour in vegetable broth, bring to a simmer for 10 minutes.
  5. Blend soup with immersion blender or in batches in a regular blender until creamy.
  6. Stir in plant milk, season with salt and pepper.
  7. Simmer 5 more minutes, adjusting thickness if needed.
  8. Serve hot, optionally garnished with thyme sprigs or a drizzle of olive oil.

Notes

Nutritional Values (per serving)

  • Calories: 120
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 4g

Vitamins & Minerals (per serving)

  • Vitamin D: 10%
  • Iron: 6%
  • Vitamin B6: 8%
  • Potassium: 15%
  • Magnesium: 5%

Notes & Tips

  • Use a mix of mushrooms (shiitake, cremini) for richer flavor.
  • Toast thyme briefly in oil to intensify aroma.
  • Adjust plant milk for creamier texture or lighter soup.