Sveppasúpa — Vegan Creamy Mushroom Soup
Sveppasúpa is a beloved comforting classic — earthy, fragrant mushrooms gently simmered until tender, then blended into a luxuriously smooth, creamy soup that feels rich and indulgent yet entirely dairy-free. A mix of mushrooms creates deep, rounded flavour — meaty, umami-packed, and deeply satisfying — enhanced with sautéed onion, garlic, fresh thyme, and a swirl of plant-based cream for that perfect velvety finish. Elegant enough for guests, simple enough for every day, and utterly delicious 💚🍲
Shared by peter
Time
30 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 400 g mixed mushrooms — chestnut, button, cremini, or wild varieties; roughly chopped, reserve some slices for topping
- 1 medium onion — finely diced.. 2 garlic cloves — minced
- 2 tbsp vegan butter or olive oil.. 700 ml vegetable stock — good quality
- 150 ml unsweetened plant cream or full-fat coconut milk — for richness
- 1 tbsp plain flour or cornstarch — mixed with 2 tbsp cold water (optional, for thicker texture)
- #Spices & Seasoning;
- 1 tsp fresh thyme leaves — plus extra for garnish
- ½ tsp dried thyme.. ¾ tsp salt — adjust to taste
- ½ tsp freshly ground black pepper — plenty works best
- ½ tsp onion powder (optional, for depth)
- 1 tsp soy sauce or tamari — boosts umami
- 1 tsp lemon juice — brightens the flavour
- #Garnish;
- Sautéed mushroom slices
- Fresh thyme sprigs
- Extra black pepper
- Drizzle of plant cream or olive oil
👩🍳 Instructions
- 1
Heat vegan butter or oil in a large pot over medium heat. Add onion and cook 4 minutes until soft and pale golden. Add garlic and cook 30 seconds until fragrant.
- 2
Add most of the mushrooms — keep a handful sliced aside for garnish. Cook 6–8 minutes until mushrooms release their liquid and start to brown.
- 3
Stir in fresh thyme, dried thyme, and soy sauce. Pour in vegetable stock. Bring to a gentle boil, then reduce heat, cover, and simmer 10 minutes.
- 4
While soup simmers, quickly pan-fry the reserved mushroom slices in a little oil until golden — set aside for topping.
- 5
Remove soup from heat. Stir in plant cream and lemon juice. Blend partially or fully with an immersion blender until smooth and velvety — leave some texture if you prefer.
- 6
Taste and adjust with salt, plenty of black pepper, and extra lemon if needed. If too thin, stir in the flour-water mixture and simmer 2–3 minutes until thickened.
- 7
Serve hot, ladled into bowls, topped with golden mushroom slices, fresh thyme, and a generous twist of black pepper 🍲✨