This shiitake mushroom soup is creamy and rich with a flavorful taste and health benefits.
This creamy shiitake mushroom soup combines immune-supporting shiitake mushrooms with wholesome vegetables and natural thickeners like chickpeas and potatoes, so no dairy or cream is required. Omit bacon to make it vegan. The recipe is naturally gluten- and dairy-free.
Healthy Shiitake Mushroom Soup
Shiitake mushrooms cost a little more than common button mushrooms, but they offer a deeper, more complex flavor that elevates soups. Long used in traditional East Asian cuisine and herbal practice, shiitake mushrooms contain bioactive compounds that support immune function and may have anti-inflammatory properties.
Beyond flavor, shiitake mushrooms provide nutritional benefits: they contain essential amino acids, helpful fatty acids like linoleic acid, and have been studied for antiviral, antibacterial, and antifungal activity. Incorporating shiitake into a vegetable-forward soup makes a comforting, nutrient-dense meal.
Creamy Shiitake Mushroom Soup — No Dairy Needed
Many store-bought creamy mushroom soups rely on milk, soy, wheat, and other additives. This homemade version is clean and simple: it achieves a luscious texture without cream, flour, or processed thickeners. Using chickpeas and potatoes as natural thickeners creates body and richness while keeping the soup gluten- and dairy-free.
You can serve the soup blended smooth for a velvety texture, or leave some reserved mushroom pieces for garnish to add an appealing contrast in texture.
How to Make This Shiitake Mushroom Soup
This one-pot soup cooks on the stove and takes about 45 minutes from start to finish. It’s straightforward and forgiving, which makes it ideal for weeknights or when you want a nourishing, homemade meal with minimal fuss.
Step 1. Cook the bacon in a wide pot until crispy and the fat has rendered. Remove and set aside. If making the soup vegan, skip the bacon and use a tablespoon of neutral oil for sautéing. In the same pot, sauté diced onion, chopped leeks, and minced garlic in the bacon fat or oil until soft and fragrant. Season with salt, pepper, and your chosen herbs and spices.
Step 2. Add the chopped shiitake mushrooms and cook until they release their moisture and soften, about 6–7 minutes. Reserve about one-third of the mushroom mixture if you want chunky garnish when serving.
Step 3. Add cubed potatoes, diced carrots, drained chickpeas (or white beans), and crushed tomatoes. Pour in 4–5 cups of water or stock, bring to a boil, then reduce to a simmer and cook 25–30 minutes, until the vegetables are tender. Taste and adjust salt as needed.
Step 4. For a smooth, creamy soup, use an immersion blender or transfer batches to a blender and puree until silky. Return the soup to the pot and stir in the reserved chopped bacon (or crispy garnish) and reserved mushroom pieces. Garnish with fresh herbs and a drizzle of coconut aminos or a touch more smoked paprika for extra depth, if desired.
Shiitake Mushroom Soup Storage
Store the cooled soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to one month.
To reheat: Gently warm on low to medium heat on the stovetop for about 10–15 minutes, stirring occasionally, until heated through. If reheating from frozen, thaw in the refrigerator overnight before warming.
More Healthy Veggie Soups
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Healthy Creamy Shiitake Mushroom Soup
Ingredients
- 20 medium shiitake mushrooms, fresh, chopped
- 3–4 slices sugar-free bacon (turkey or pork); omit if vegan
- 1 large onion, diced
- 1/2 stalk leek, chopped
- 5 garlic cloves, minced
- 2 medium red potatoes, cubed
- 2 medium carrots, cubed
- 1 cup crushed tomatoes
- 1 can cooked chickpeas (or white beans), drained
- 4–5 cups water or stock
Seasoning
- 1 tsp coriander
- 1/2 tsp smoked paprika (add an extra 1/2 tsp if not using bacon)
- 1/2 tsp mustard powder
- 2 bay leaves
- 1 tsp dried rosemary
- 1 tsp sea salt (adjust to taste)
- 1/3 tsp cracked black pepper
- 1 tsp coconut aminos (optional, for garnish)
Instructions
- In a large pot, cook the bacon until crispy and the fat renders. Remove and reserve. For a vegan version, skip the bacon and heat a tablespoon of oil instead.
- To the bacon fat or oil, add the diced onion, chopped leeks, and minced garlic. Season with salt, pepper, and the herbs and spices. Sauté until soft and aromatic, about 5 minutes.
- Add the chopped shiitake mushrooms and cook until tender and reduced, about 6–7 minutes. Reserve about one-third of the mushroom mixture for garnish, if desired.
- Add the cubed potatoes, carrots, drained chickpeas, and crushed tomatoes. Pour in 4–5 cups of water or stock. Bring to a boil, then reduce heat and simmer 25–30 minutes until vegetables are tender. Taste and adjust seasoning.
- For a creamy texture, puree the soup with an immersion blender or in batches in a countertop blender until smooth. Return to the pot and stir in the reserved chopped bacon and mushroom pieces, or use them as garnish.
- Adjust flavors, garnish with fresh herbs and a drizzle of coconut aminos or extra smoked paprika, and serve warm.
Notes
- To make the soup silkier, stir in a splash of coconut cream just before serving, though it’s delicious without it.
- Store leftovers in an airtight container in the refrigerator up to 4 days or freeze up to 1 month.
- To make a vegan version, omit bacon and increase smoked paprika for smokiness.
Nutrition (estimate)
Serving: 2 cups | Calories: 297 kcal | Carbohydrates: 60 g | Protein: 14 g | Fat: 3 g | Fiber: 10 g | Sugar: 8 g | Vitamin A: 107 IU | Vitamin C: 42 mg | Calcium: 9 mg | Iron: 19 mg
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Gluten Free Dairy Free Cookbook
A collection of wholesome, gluten- and dairy-free recipes suitable for clean-eating diets, with options for paleo, Whole30, and vegan preferences.