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Tuscan Wild Mushroom Soup

Tuscan Wild Mushroom Soup recipe served in a large pan.
Tuscan Wild Mushroom Soup recipe served in a large pan.

Tuscan Wild Mushroom Soup

Creamy wild mushroom soup inspired by the classic Tuscan soup. Flavours or thyme, oregano, garlic and smoked paprika brought together with a heavy (vegan) cream to make an indulgent comfort food.
4.15 from 7 votes
Prep Time: 5 mins
Cook Time: 18 mins
Total Time: 23 mins
Course: Dinner, Lunch
Cuisine: International, Italian-Inspired
Keyword: Plant-Based Tuscan Mushroom Soup, Vegan Mushroom Soup
Author: Lucy
Servings: 2 people

Ingredients

  • 4 cloves garlic minced
  • 1 white onion finely diced
  • 1 orange pepper chopped into large bite size pieces
  • 2 tbsp Pure Dairy Free Sunflower Spread
  • 5-6 sun dried tomatoes chopped into small chunks
  • 200 g mixed mushrooms chopped
  • 400 ml veg stock made with boiling water and 1/2 stock cube
  • 200 ml plant based cream can also use oat based creme fraiche

Herbs

Instructions

  • Add the Pure spread to a deep pan, place on a medium heat then add the onions and fry for around 5 minutes.
  • Add the minced garlic cloves, sundried tomatoes, pepper and mushrooms to the pan along with all of the herbs and fry for a further 6-7 minutes.
  • Once the mushrooms have browned add the vegetable stock, give a stir then reduce the heat right down.
  • Add the cream and stir together, taste test adding more seasoning / herbs if needed.
  • Serve with a slice of crusty bread & a generous slather of vegan butter.

Notes

Try adding plant based chorizo to add a real smokey flavour!
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