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Savoury Mushroom Basil Creamy Vegan Mushroom Soup

Ready in 50 minutes
Serves 4-6 people


  • 2 tablespoons olive oil or vegan butter
  • ½ bottle La Dee Da Savoury Mushroom
  • Basil Sauce
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 lbs. mushrooms (cremini or white), sliced
  • 1/2 cup dry white wine
  • 1 1/2 teaspoons dried thyme
  • 4 cups vegetable broth
  • 3 tablespoons cornstarch
  • 2 ½ cups non dairy, unsweetened milk
  • generous pinch of salt & pepper, to taste


  1. In a large pot, heat oil over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
  2. Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the plant milk and La Dee Da sauce, continue cooking for five minutes.
  3. Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 – 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
  4. Top with fresh cracked black pepper, garnish with thyme and enjoy!