Tuscan Wild Mushroom Creamy Soup

Tuscan Wild Mushroom Creamy Soup

Tuscan Wild Mushroom Creamy Soup

Featuring:  Tuscan Herb Extra Virgin Olive Oil and Red Apple Balsamic Vinegar


  • 4 cloves garlic minced
  • 1 white onion finely diced
  • 1 pepper chopped into 4cm squares
  • 2 tbsp Pure Dairy Free Sunflower Spread
  • 5-6 sun dried tomatoes chopped into small chunks
  • 200 g mixed mushrooms chopped
  • 400 ml veg stock made with boiling water and 1/2 stock cube
  • 200 ml plant based cream can also use oat based creme fraiche
  • 2 tbsp Red Apple Balsamic Vinegar
  • 2 tbsp Tuscan Herb Extra Virgin Olive Oil
  • 1 tbsp smoked paprika
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Large pinch salt & pepper
  • 1 tbsp cornflour to thicken, optional
  • 2 bay leaves not essential but works beautifully


Add the Pure spread to a deep pan, place on a medium heat then add the onions and fry for around 5 minutes

Add the minced garlic cloves, sundried tomatoes, pepper and mushrooms to the pan along with all of the herbs and fry for a further 6-7 minutes

Once the mushrooms have browned add the vegetable stock, give a stir then reduce the heat right down

Add the cream and stir together, taste test adding more seasoning / herbs if needed. Last add extra virgin olive oil and balsamic vinegar and stir until fully incorporated. 

Serve with a slice of crusty bread.


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