Porcini Mushrooms and Veggies Cream Soup (Vegan)

This cream soup packs a lot of veggies, plus porcini mushrooms and my favorite source of healthy fats, avocado. It’s easy to make, tasty and nutritious, and can be paired with different extras like nuts, olives, or your favorite cheeses.

Why make this cream soup?

Super easy to make and creamy
Thick like you’d expect from a creamy soup
Loaded with different vegetables
Packed with plenty of healthy fiber
And plenty of “good-for-you” nutrients too
Yellow with a light green tint
A cream soup to die for!
Free of flour or refined seed oils
Low-carb and Keto ready
Dairy-free and Vegan, plus Whole30 approved

Porcini Mushrooms Cream Soup ingredients

While this soup packs a rather long list of ingredients, it’s pretty easy to make. Here’s a breakdown of the ingredients list:

• This recipe packs two of my favorite plants, porcini mushrooms and avocado that also happen to be very healthy choices for any meal.
• I’ve also used other healthy vegetables like broccoli, cauliflower, green beans and green peas.
• The list doesn’t stop here because this cream soup also includes shallots, garlic cloves, fresh ginger and cayenne pepper.

I must confess that I love all kinds of mushrooms, but I think porcini mushrooms are perfect in almost any kind of soup, including so-called “regular” soup recipes.

These mushrooms add a special flavor and they’re super healthy, so they come first in my mushroom rankings (wow! I didn’t even knew I had a mushroom ranking).

How to make Porcini Mushrooms Cream Soup

This recipe can be broken down into three steps:

• boiling the ingredients
• blending (or pureeing)
• garnish with spices

Here’s how to do it:

1. Add all the vegetables (fresh and/or frozen) into a medium pot and bring to a boil.
2. Once the veggies are cooked, separate the water (don’t throw it away) and add everything into the blender.
3. Note – Let the cooked veggies cool down for a few minute before using in the blender.
4. Add your avocado and spices, and puree everything into cream soup. Consider adding a bit of water if needed.
5. Stop when you’ve reached the desired consistency. That’s it!

How to serve this delicious cream soup

The recipe makes for 3-4 servings which, judging by the amount of nutrients, should be enough for 2 persons. You can serve it as a starter or as a main course, and it works well for both lunch or dinner.

You can enjoy this soup on its own or “upgrade” it with your favorite extras. Check-out a few of my favorite extras that I like to pair with this soup:

• Olives – This soup goes well with salty Throumba olives (sometimes called zaromenes, stafidates or hourmades). These are dark, oily, black throumba olives from the island of Thassos, cured in salt. You can also try green olives or even kalamata olives, but for me Throumba olives are the best choice for this soup.
• Nuts – I like serving this soup with raw nuts since they will add plenty of plant-based healthy fats, protein, vitamins and minerals, to my meal. You don’t have to add too many nuts, a few walnuts or pecans for a serving of soup should be enough.
• Cheese – This soup has a plant based sweet aroma that goes well with a mature cheese like Comté or Cheddar. If you like vintage Cheddar or matured Comté, go for it. Feta cheese can be another option, especially if it’s prepared according to the traditional Greek recipe.
• Chili Pepper or Jalapeños – If you like your food spicy, you’ll appreciate a hot chili pepper (I like the green variety) or a hot jalapeño with this soup. If spicy isn’t your thing, no worries because this soup is perfect without spicy peppers.

Should you try our recipe, let me know how it turned out! Leave a comment and don’t forget to take a picture and tag it @refreshmyhealth on Instagram! I’d love to see what you come up with.

What’s your favorite cream soup recipe? Would you try this one? Let me know in the comments.

5 from 2 votes

Porcini Mushrooms and Veggies Cream Soup (Vegan)

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Servings: 4 servings

Print Recipe

This cream soup packs a lot of veggies, plus porcini mushrooms and my favorite source of healthy fats, avocado. It’s easy to make, super tasty, and can be served with different extras like nuts, olives, or cheeses.

Equipment

• Cooking Pot
• Blender

Ingredients

• 250 g frozen porcini mushrooms (use either fresh or frozen)
• 250 g frozen green peas
• 250 g frozen green beans
• 250 g frozen broccoli
• 250 g frozen cauliflower
• 1 big avocado (skin and seed removed)
• 5 small shallots (chopped)
• a few slices fresh ginger
• 4-5 cloves garlic
• 1/2 tsp cayenne pepper
• 2 tsp Himalayan salt

Instructions

• In a medium pot, add green peas, green beans, broccoli, cauliflower and mushrooms.
• Also add shallots, fresh ginger and garlic.
• Cover with water and bring to a boil.
• Once boiled, separate the water (don’t throw it away) and add everything into the blender.
• Note: Let the cooked veggies cool down for a few minute before using them in the blender.
• Next, add avocado into the blender, together with spices and salt.
• Lastly, add a bit of the water used to boil the veggies.
• Blend everything until you reach a creamy consistency. Add a bit more water if needed but don’t overdo it.
• That was it! Transfer into soup bowls and serve hot or cold. Store in the fridge for 2-3 days.

Notes

You can use either fresh or frozen vegetables. I used frozen veggies because they cook faster but also because I made this soup in the winter time, when fresh vegetables aren’t in season.

How to use frozen veggies? Let them defrost on the counter for 10 minutes or simply add them into the cooking pot as they are (frozen). No worries because they will defrost while cooking.

Depending on the avocado you’ve used, this soup can turn out a bit on the fatty side. Consider adding just 1/2 of avocado and taste the soup before adding the other half.

Adding too much water into the blender will ruin that creamy soup texture, so my advice is to start with a bit of water first.

Don’t add hot veggies into a plastic blender jar. This is not healthy and will also ruin your blender jar. What you can do is to let the boiled veggies cool down at room temperature for 10-15 minutes prior to adding them into the blender.

When you want to reheat the soup, just add it into a pot and simmer for a few minutes before serving.

Course: Soup

Cuisine: Dairy-Free, Gluten-Free, Keto, Vegan, Vegetarian, Whole30

Keywords: cream soup, simple soup, vegan soup, vegetable soup, yellow soup

Author: Marcel Corbeanu

More warming soups you’ll love

Looking for more cream soup recipes? You can start with my Very Simple Sweet Potato Cream Soup, which is pretty easy to make and so tasty. Continue with this creamy nourishing soup Broccoli and Avocado Cream Soup (Vegan), or go for a spicy cream soup like my Spicy Keto Cream Soup (Vegan)! If you feel adventurous, you can browse all my soup recipes here.