Mushroom and Thyme Soup
Mushroom and thyme soup is a deeply comforting vegan soup made with earthy mushrooms, fragrant thyme, and a light creamy texture without dairy. This easy recipe is perfect for chilly evenings, light lunches, or when you want something satisfying yet healthy.
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.2. Add the leek and cook for 4–5 minutes until soft.3. Stir in the garlic and thyme and cook for 30 seconds.4. Add the mushrooms and cook for 6–8 minutes until softened and lightly golden.5. Pour in the vegetable stock and bring to a gentle simmer.6. Cook for 12–15 minutes.7. Blend partially or fully, depending on your preferred texture.8. Stir in nutritional yeast if using, season with salt and pepper, and serve warm.
Tips for Best Results
Use chestnut mushrooms for a deeper, richer flavourBlend only half the soup for a creamy-but-textured finishAdd a splash of oat milk if you want extra creaminess (optional)
Learn more about mushrooms’ health benefits on BBC Good Food
For more seasonal plant-based soups, browse our vegan soup recipes for comforting vegan ideas.
