How long does mushroom, potato, and thyme soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze mushroom, potato, and thyme soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make mushroom, potato, and thyme soup [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is mushroom, potato, and thyme soup [vegan] so quick to make?

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

How long does mushroom, potato, and thyme soup [vegan] keep?

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

10 years ago

Mushroom, Potato, and Thyme Soup
[Vegan]

KK By: Korie Kha

Author Bio

Asian and American comfort food made vegan using fresh, simple ingredients. Hi! I'm Korie. Come join... Read More

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Mushroom, Potato, and Thyme Soup [Vegan]

2-3

Dairy Free

Crimini mushrooms, potatoes, and fresh thyme leaves come together in this delicious and savory purée. Coconut cream gives this dish its velvety texture and it can also be drizzled on top along with a fresh thyme sprig as garnish. Enjoy this soup with a crunchy piece of bread for dipping.

Ingredients You Need for Mushroom, Potato, and Thyme Soup [Vegan]

2 tablespoons vegan butter
8 ounces of potatoes, peeled and diced into small cubes
16 ounces Crimini mushrooms, lightly brushed to remove dirt, stems removed, and sliced
Salt, to taste
1 teaspoon fresh thyme leaves
3 cups water
3 cups vegetable broth
1 cup coconut cream

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How to Prepare Mushroom, Potato, and Thyme Soup [Vegan]

Add 1 tablespoon of vegan butter to a pan at medium heat. Add potatoes and a pinch of salt, and sauté until lightly brown, then transfer into a bowl.
Add 1 tablespoon of vegan butter into the pan at medium heat. Add mushrooms and a pinch of salt and sauté until lightly brown.
Take out approximately 4 tablespoons of the sautéed mushrooms and place aside on a plate to use later.
Place potatoes back into the pan with the mushrooms. Add half tablespoon of salt and thyme, vegetable broth, and coconut cream, and stir.
Bring to a boil and let it simmer for 5 minutes or until the potatoes are soft.
Carefully transfer to a food processor and blend until smooth and desired consistency is reached.
Add remaining sautéed mushrooms and stir them into the soup.
Place into bowls. Drizzle some cream and garnish with a little fresh thyme and truffle sea salt if desired.