Caramelized onions, garlic, herbes de Provence, and a touch of red wine give depth of flavor to this vegan mushroom soup. The parsley gremolata provides a bright and fresh contrast as well as a pop of color.
Boy howdy I did not mean to let over two weeks pass without sharing this recipe with you! After prepping for my tea workshop, taking care of all of my other work, and then getting a wicked case of food poisoning, I guess I was a little pre-occupied. But we’re here now and I’m gifting you this delicious soup.
This soup was one of those add a little of this and that and see what happens type of recipe. I started out with the idea for a mushroom and caramelized onion soup thickened with white beans. And in the process of making it, I ended up adding in sage (my favorite), garlic, herbes de Provence, and red wine to the mix. I’m actually not (and have never been) a wine drinker but I knew this soup really needed something to punch it up and make it more luxurious so in it went! To add a fresh contrast to the earthy and savory soup, I topped it with a gremolata which is basically all of the components of a pesto but without the oil. I’m not exaggerating when I say this might be my favorite soup among the ones I’ve made. You’ll have to make it and see for yourself. Unless you don’t like or are allergic to mushrooms. Then I’ll suggest this soup for you instead 😉
Mushroom and Caramelized Onion Bisque with Parsley Gremolata
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
Caramelized onions, garlic, herbes de Provence, and a touch of red wine give depth of flavor to this vegan mushroom soup. The parsley gremolata provides a bright and fresh contrast as well as a pop of color.
Ingredients
soup
- 1 large sweet onion
- 1–2 tbsp olive oil
- salt/pepper to taste
- 1 tbsp herbes de provence
- 1 lb cremini mushrooms, chopped
- handful fresh sage leaves, chopped
- 1/2 tsp granulated garlic
- 1/4 cup red wine (I used a Cabernet Sauvignon)
- 2 cups veg stock
- 1 can cannellini beans, drained & rinsed
- 2–3 tsp apple cider vinegar
- toasted bread to serve, optional
gremolata
- 1 bunch Italian parsley, finely chopped
- zest of 1 large lemon
- pinch of granulated garlic
- 1/3 cup toasted sunflower seeds, finely chopped
Instructions
Make the gremolata: mix together parsley, lemon zest, garlic, and sunflower seeds and set aside.
Heat oil in a large pan over medium low. Thinly slice the onion then add to pan with a pinch each of salt and pepper and the herbes de provence. Cook onions, stirring occasionally until they are caramelized. This will take about 15 to 20 minutes. Add the mushrooms, sage, and a pinch more salt and pepper to the caramelized onions. Cook the mushrooms until they begin to soften. When the pan looks dry, add the wine and garlic. Cook until the mushrooms are browned and tender. Add the mushroom and onion mixture to a blender with the vegetable stock, beans, and apple cider vinegar. Blend until very smooth. Taste and add more salt/pepper as needed.
Add the blended soup to a pot to warm it though before serving. Top each serving with a heavy sprinkle of the gremolata. Serve alongside toast if you like.
Notes
I highly recommend serving this soup with toasted and buttered slices of your favorite bread. Depending on if you are serving this as a main dish or side/starter you’ll get 4-6 servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
