Hey guys I’m back! I have a new vegan roasted mushroom sage soup recipe!
This roasted mushroom soup is deliciously savory and for those of you who have belly issues when it comes to heavy cream I got your back 100% because this is vegan.
Now, let’s get to this recipe.
My secret ingredient to making this soup taste creamy and also confusing you into thinking the culprit is heavy cream is this gold potato. Gold potatoes are notoriously buttery and creamy and add a wonderful consistency to blended soups. They are not as starchy as Russet potatoes.
While I’m not a practicing vegan and I’m not super versed in the world of vegan recipes quite yet. It’s a lovely world that I’m learning more about and vegan dishes have surprised me. This soup is spectacular and really warm, cozy, and filling for this chilly winter weather.
Here’s the recipe!
Vegan Roasted Mushroom Soup with Sage
This vegan soup is creamy, filling, and savory. Made with fresh mushrooms, yellow onion, a gold potato, sage, and more.
- 1 pound mushrooms
- 2 cloves garlic minced
- 1 medium gold potato peeled and diced
- 1/2 yellow onion diced
- 2 leaves sage sliced into ribbons
- 4 tbsp olive oil (for mushrooms)
- 1 tbsp olive oil (for sautéing)
- 2 cups vegetable broth
Toss mushrooms with 4 tbsp olive oil, salt, and pepper. Roast mushrooms at 350 degrees for 20-25 minutes.
Sauté onions, garlic, and sage in 1 tbsp olive oil for 3-5 minutes or until tender and golden. Add vegetable broth and the diced potato, simmer on medium heat for 15-20 minutes or until the potatoes are fork tender. Set aside and let cool for 5 minutes.
In a blender combine the broth mixture and roasted mushrooms. Blend until creamy. Serve and enjoy.
If you make this recipe, let me know at @stayfreshfer. I’d love to see!
What’s your favorite fall soup?