Meatless/ Soup

Heavenly & Easy Sage Vegan Mushroom Soup

Dairy free sage mushroom soup in 2 individual black cocottes with fall leaves around
Jump to Recipe

This easy vegan mushroom soup will be able to satisfy so many people around the table. Accidentally for vegan, (I am not vegan or vegetarian and for mushroom lovers, this is it! This is your winter delicious soup, flavoured with sage, you will make on repeat because it’s quite easy to put together!

With a hint of sage, this hearty mushroom soup is rich, flavourful and dairy free soup can be served as appetizer or main dish. Garnish elegantly with some croutons, mushrooms and lightly fried sage leaves, no one will resist it.

Healthier soup, this one has no cream, just broth. This is a great recipe that is low in fat and could be adapted to the slow cooker if you wish.

Dairy free sage mushroom soup in 2 individual black cocottes with fall leaves around

Mushrooms For Fall (vegan) Soup Lovers

If you are a mushroom lover, you need to try this easy sage and vegan mushroom soup. I have made it easy for you and it will be ready in about 30 minutes. Review the step-by-step pictures and tell me you are not looking forward to make this?

Do I see a smile? I got you! Go make it!

Chop an onion, cut the mushrooms, wash the sage, there are not that many steps to it. In the recipe box at the bottom, I took pictures of every steps so you have a visual.

Mushrooms & Fall

I would say I would rather eat mushroom anything as opposed to pumpkin anything! Mushrooms are definitely a fall ingredients for me and reminds me of walks in the forest with my Mom and Grandma to search for them.

Also, have you tried my portobello baked fries? So delicious and baked, not fried. Much better for you. Give a chance to my spinash & quinoa stuffed portobello mushroom, it’s a perfect vegetarian lunch!

Portobello baked fries in a brown paper bag with ketchup in front

Heavenly & Easy Sage Mushroom Soup (Vegan)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course, Soup
Cuisine: American, european, French
Keyword: dairy-free, easy, fall, mushroom, sage, soup, vegan, vegetarian
Servings: 4 portions
Author: Mélanie

Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 10 leaves sage 4 for garnishing
  • 400 g button mushrooms, cut in half 2 boxes, cleaned
  • 1 tbsp flour
  • 3 cups mushroom broth or vegetable broth
  • Salt and pepper to taste

Instructions

  • Chop and cut all the ingredients as needed.
    Preparation for the Dairy free Mushroom soup vegan, chopped mushrooms
  • In a hot pan, pour the olive oil and sauté the chopped onion.
  • Add the garlic and sage.
  • Allow the garlic to golden.
  • Add the mushrooms and let them brown 5 minutes on low.
  • Stir in the flour until the mushrooms are coated.
  • Add the broth, stir and cook for 20 minutes on low.
  • With a hand mixer, puree your soup.
  • Serve and garnish. Enjoy!
    Dairy free sage mushroom soup in 2 individual black cocottes with fall leaves around

You Might Also Like

12 Comments

  • Reply
    Lulu
    October 13, 2019 at 8:11 am

    Looks amazing Mélanie!! Merci!

    • Reply
      Mélanie
      October 13, 2019 at 9:57 am

      Thank you so much Lulu!

  • Reply
    jossdcooks
    October 15, 2019 at 1:19 pm

    This is such an easy quick and tasty soup recipe, thanks!

    • Reply
      Mélanie
      October 25, 2019 at 8:47 am

      Exactly Joss! 🙂 you are welcome!

  • Reply
    crumbtopbaking
    October 18, 2019 at 12:01 pm

    We absolutely love mushrooms in our house, so I know this soup would be a hit. I also love the addition of sage. One of my favourite herbs!

    • Reply
      Mélanie
      October 25, 2019 at 8:48 am

      It was a huge hit in mine, especially with the kids!

  • Reply
    kickasscook
    October 20, 2019 at 3:52 pm

    I adore mushrooms, and this soup looks so earthy and delicious, perfect for fall.

    • Reply
      Mélanie
      October 25, 2019 at 8:48 am

      One more reason to love fall: great fall recipes 😉

  • Reply
    Bernice M Hill
    October 21, 2019 at 1:16 am

    Me too!! I would much rather have a mushroom dish than a squash or pumpkin dish. Mushrooms really are so delicious and versatile, they would be great in this soup accented with sage.

    • Reply
      Mélanie
      October 25, 2019 at 8:49 am

      Me too! I’m so obsessed with mushrooms and my kids are following the bandwagon!

  • Reply
    Marieke
    October 21, 2019 at 11:16 am

    Yum — love the sage and mushroom combo! Great recipe!

    • Reply
      Mélanie
      October 25, 2019 at 8:49 am

      Yes, such a delicious combo!

    Leave a Reply

    %d bloggers like this: