Vegan Cream of Mushroom Soup with Crispy Sage
Welcome to soup season.
This Vegan Cream of Mushroom Soup with Crispy Sage is the ultimate cozy dish for soup season. Made with button mushrooms, creamy coconut milk, vegetable broth, aromatics, and crispy sage, it’s velvety without being too heavy. Even if you’re not a huge fan of mushrooms, this soup is bound to win you over with its rich flavor and smooth texture. Whether you serve it alongside a sandwich or enjoy it on its own, it’s the perfect comfort food that’s healthy, satisfying, and full of autumn vibes.
How to Make a Vegan Cream of Mushroom Soup:
The Health Benefits of Sage:
Sage isn’t just delicious—it’s also packed with health benefits. This powerful herb is rich in antioxidants, can help lower cholesterol, and has antimicrobial properties that support oral health. Sage has even been linked to improving brain function and memory. While the crispy sage adds a unique flavor to this cream of mushroom soup, it also gives you a healthy boost, making this dish both tasty and nutritious.
Why Coconut Milk for Creaminess?
Coconut milk is the secret to achieving a rich, creamy texture in this soup without using dairy. It provides the perfect balance of silkiness while keeping the soup light enough to avoid that overly thick, heavy feeling that some creamy soups can have. Plus, it pairs beautifully with the earthiness of the mushrooms and the crispy sage, creating a dish that’s as satisfying as it is flavorful.
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Serving Suggestions
This Vegan Cream of Mushroom Soup is versatile enough to be served on its own or paired with a variety of sides. For a light lunch or dinner, serve it with a fresh green salad or a slice of crusty bread for dipping. If you’re looking to make it more filling, add a side of roasted vegetables or a sandwich. The subtle earthy flavors and creamy texture make it a perfect match for all kinds of dishes, making it a go-to during the colder months.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Yes! This soup is perfect for meal prep. You can store it in the fridge for up to 5 days or freeze it for up to 3 months. Just reheat it gently on the stove when you’re ready to enjoy it.
2. What type of mushrooms should I use?
I recommend using button mushrooms. If you’d like, you can mix different types for a richer flavor.
3. Can I use a different plant-based milk instead of coconut milk?
Yes, if you prefer a lighter soup or don’t like coconut milk, you can use almond, soy, or oat milk. However, the soup may be less creamy without the richness of coconut milk. If you do swap out the coconut for another milk, I recommend reducing the vegetable broth to 4 cups opposed to 6.
4. How do I make the sage crispy?
To crisp the sage, simply heat a bit of olive oil in a pan over medium heat, and fry the sage leaves for 30 seconds to 1 minute until they’re crispy but not burnt. Transfer to a paper towel to drain excess oil.
{If you like this recipe you’ll love my ACORN SQUASH TOMATO SOUP and my PUMPKIN BEAN LASAGNA SOUP.}
Vegan Cream of Mushroom Soup with Crispy Sage
Ingredients
- 1 tbsp Olive Oil
- 2 Shallots, diced
- 4 Garlic Cloves, diced
- 36 oz Button Mushrooms, sliced and destemmed
- 1 Medium Russet Potato, peeled and roughly chopped
- 1 tsp Sea Salt
- ½ tsp Pepper
- 1 tsp Paprika
- 6 cups Vegetable Broth
- 1 can Full Fat Coconut Milk
- 18-20 Fresh Sage Leaves
Instructions
- Heat oil in a large pot over medium heat. Add the onion & garlic and cook for about 5-6 min. The shallots should be translucent. Stir in 3/4 of the total amount of sliced mushrooms and then the cubed potato. Cook for about 3-4 minutes stirring occasionally.
- Add the salt, pepper, paprika, veggie broth, and coconut milk. Cook for 30 min covered on a low heat, stir occasionally. Add in about 6-8 sage leaves during the last 10 minutes.
- On a separate skillet, sauté the remaining mushrooms in oil until golden brown to use as a garnish. The mushrooms will first release their liquid before they can crisp up, so be patient and cook on a medium heat.
- Next, sauté about 10-12 sage leaves in oil until slightly crispy. Careful not to burn them, the heat shouldn’t be too high. Transfer to a paper towel to remove any excess oil.
- Once the soup is ready, let cool then add to a blender and blend until super smooth and creamy. You should have about 4-5 servings. Garnish each portion with the golden brown mushrooms and the crispy sage.