How long does creamy mushroom bisque [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can creamy mushroom bisque [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is creamy mushroom bisque [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does creamy mushroom bisque [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is creamy mushroom bisque [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Creamy Mushroom Bisque
[Vegan]

LL By: Lisa Lotts

Author Bio

Lisa is a South Florida-based food blogger who derives inspiration from a diverse family food background,... Read More

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Creamy Mushroom Bisque [Vegan, Gluten-Free]

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Creamy Mushroom Bisque [Vegan, Gluten-Free]

Dairy Free

Vegan

What is it about bisque that’s so luxurious? Is it the velvety texture? Maybe that hint of sherry that makes it feel so highbrow? All of the above? Probably. But this soup isn't terribly difficult to make – it's ready in under an hour and it doesn’t require any special... Read More

Ingredients You Need for Creamy Mushroom Bisque [Vegan]

For the Soup:

2 tablespoons olive oil
1 large onion, chopped
24 ounces crimini or button mushrooms, trimmed and quartered
1 1/2 teaspoons kosher salt
2 cups vegetable broth
1 bay leaf
4 sprigs of fresh thyme
1 small sprig of rosemary
1 cup non-dairy cream
2 tablespoons sherry (preferably Manzanilla)
Salt and pepper to taste

For the Garnish:

A drizzle of non-dairy cream
Sautéed mushroom slices
Chopped fresh chives

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How to Prepare Creamy Mushroom Bisque [Vegan]

In a large Dutch oven, heat olive oil over medium-high heat. Add onions and sauté until softened and slightly translucent. Add the mushrooms and salt, stir to combine. Cover and cook for 5-6 minutes until the mushrooms start to give off their liquid.
Meanwhile, secure a small piece of kitchen string around the thyme and rosemary. Set aside.
Add the broth, bay leaf and thyme-rosemary bundle to the mushrooms. Stir to combine and simmer, covered for 15 minutes, until the herbs have wilted – but haven't fallen off the stem. Remove the herbs and bay leaf and simmer uncovered for 5 more minutes. Remove from heat.
Working in batches, ladle the mushrooms and broth into a blender. Puree until smooth. Continue until all the soup has been pureed.
Add the cream and sherry and mix well. Taste for seasonings, adding salt and pepper if needed.
Reheat the soup and ladle into bowls, topping with a swirl of cream, chopped chives and additional sautéed mushrooms, if desired.