Creamy mushroom and kale soup is vegetarian comfort food. It’s so rich and hearty, it’s nearly a stew. I promise, you won’t miss the meat in this recipe. You can serve it as a soup or ladle it over cooked polenta or mashed potatoes.

Around here we are obsessed with mushrooms. And we’re trying to eat more plants. And, it’s winter. Those three factors are why this creamy mushroom and kale soup is such a winner. And you can make it entirely in one pot!

Video: Watch Me Make Creamy Mushroom and Kale Soup

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Tips and Tricks

• Use a mix of mushrooms. For the best depth of flavor I like to use several kinds of mushrooms (although I’ve also made it with all baby bellas).
• I also like to use both garbanzo beans (chickpeas) and white beans for more variety. But you can use whatever beans you have on hand. Using beans rather than pasta adds protein and a starchy bite. Plus, the beans won’t soak up all of the moisture as grains and pasta tend to do.
• I like a smoother soup so I do a quick blend at the end. But you can skip that step if you like your soups chunkier.
• Finish with vinegar. The soup is thick and rich, so adding a splash of red wine vinegar just before serving reawakens any flavors that have gone dormant during the cooking process.

Check out my other favorite soup recipes!

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Creamy Mushroom & Kale Soup

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• Author: jzmcbride
• Total Time: 1 hour
• Yield: serves 6

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Description

Creamy mushroom and kale soup is vegetarian comfort food. It’s so rich and hearty, it’s nearly a stew. I promise, you won’t miss the meat in this easy recipe. You can serve it as a soup or ladle it over cooked polenta or mashed potatoes.

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Ingredients

Units USM Scale 1x2x3x

• 2 pounds mixed fresh mushrooms, such as white button, cremini, or wild mushrooms
• 2 tablespoons olive oil, plus more for serving
• 3 teaspoons kosher salt, divided
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bunch curly or dinosaur kale
• 1 15-ounce can chickpeas
• 1 15–ounce can white beans
• 1/2 teaspoon red pepper flakes, plus more for serving
• 1/4 teaspoon dried thyme or Italian seasoning
• 1/4 teaspoon freshly ground black pepper
• 2 cups vegetable stock
• 1 (28-ounce) can crushed tomatoes
• 1 (13-ounce) can full-fat coconut milk
• 1 teaspoon red wine or apple cider vinegar

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Instructions

1. Roughly chop mushrooms.
2. In a large pot, set to medium high, add olive oil and mushrooms and sprinkle with salt. Cook for 15 – 18 minutes until the volume is reduced by half and the mushrooms are lightly browned.
3. While mushrooms are cooking, chop one onion, mince 3 garlic cloves, and chop 2 cups of kale as finely as you desire. (I like it in very small pieces.) Drain canned beans and chickpeas.
4. To the cooked mushrooms, add chopped onion, garlic and spices (red pepper flakes, Italian seasoning/thyme.) Cook for about 5 minutes until the onions are translucent.
5. Add chopped tomatoes, chickpeas, beans, vegetable stock and coconut milk.
6. Simmer for 20 – 25 minutes.
7. Add kale and 1 teaspoon red wine vinegar. Stir until kale is wilted (2 – 4 minutes). Taste and season with salt and pepper as needed.
8. If desired, partially puree the mixture using an immersion or traditional blender.

9. Ladle into bowls, garnish with olive oil, red pepper flakes, and more oregano and parsley if desired. Serve with crusty bread, or spoon over cooked polenta or mashed potatoes.

Notes

Refrigerate leftovers in an airtight container for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: soup
• Method: stovetop
• Cuisine: American