Directions

1. Roast the Mushrooms

Preheat the oven to 400°C (or 200°C/392°F if this is a typo). Toss the mushrooms with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, flipping halfway through until golden and tender.

2. Saute the Aromatics

In a large pot, heat the remaining olive oil (and vegan butter, if using) over medium heat. Add the chopped onion and minced garlic. Sauté for 5–7 minutes until softened. Stir in the smoked paprika and nutritional yeast (if using), and cook for 1 more minute.

3. Combine and Simmer

Add the roasted mushrooms to the pot (reserve a few for garnish). Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and let it simmer for 10 minutes.

4. Blend the Soup

Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred. Stir in the plant-based milk or vegan cream. Season with salt and pepper to taste.

5. Serve

Ladle the soup into bowls. Garnish with the reserved roasted mushrooms, a swirl of vegan cream, a drizzle of chili oil, and fresh herbs. Serve with crusty bread or vegan grilled cheese on the side.