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Creamy Mushroom Soup with Rosemary

A comforting and creamy mushroom soup infused with rosemary, perfect for cozy evenings at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced Use a variety for deeper flavor
  • 4 cups vegetable broth
  • 1 cup coconut milk Or other non-dairy milk
  • 1 tablespoon fresh rosemary, chopped For flavor
  • to taste Salt and pepper
  • 1 tablespoon lemon juice Optional, for brightness

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the chopped onion and garlic, sauté for 3-4 minutes until the onion is translucent.
  3. Add the sliced mushrooms and cook for another 5-7 minutes until they release their moisture.
  4. Pour in the vegetable broth and bring to a simmer.
  5. Stir in the coconut milk and rosemary, then simmer for another 10 minutes.
  6. Season with salt, pepper, and lemon juice if using.
  7. Use an immersion blender to blend until smooth or blend in batches in a regular blender.
  8. Serve warm.

Notes

Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Reheat over low heat, adding a splash of non-dairy milk if it thickens too much. Consider using a mix of mushrooms for added flavor, and try blending a bit longer for a creamier texture.