This vegan broccoli soup may seem like ordinary broccoli soup, but it isn’t. It is a broccoli soup with homemade shiitake mushroom crisps, and it is delicious, it’s out of this world.
And it’s that vegan broccoli soup or cream of broccoli without dairy, although delicious, it is a simple recipe and very easy to create. And this recipe is also very easy to make… even more, it’s super easy, but it has two or three different things to the traditional soup.
This is my version of a broccoli soup that is delicious and fancy enough for a formal dinner or for a special occasion.
But not because it’s elegant and “fancy” means that it is going to stop being good for us. This broccoli soup with shitake mushrooms crisps, broccoli, garlic, and shallots. Yum!
I think we don’t give all the credit that mushrooms deserve and the truth is that they are an essential source of minerals and an excellent source of some vitamin B. So we should eat them pretty often, and also because they are delicious.
Shiitakes are known in Asia for the properties they have to give us tons of good stuff. And now, if we combine them with the properties of broccoli, we have a super dish. Two super-powered ingredients unite in one recipe.
Tips for making the best crisps
- This chips can be done in the oven or on a pan
- Either way, they turn out delicious but are a little bit easier to make in the oven
- They may seem like you have a lot of mushrooms cooking, but they turn out to be a small amount once they’re cooked – think about it beforehand!
- You can save the stems of the mushrooms to add them in the soup or to make vegetable broth afterward
- If you make plenty of them, they taste delicious in sandwiches and salads
There’s only one thing I should warn you about, and it is that when you roast the shitakes, they become addictive!
Here are other recipes that I love with broccoli and mushrooms:
Once you try them in the soup, wow! Really everyone loves them.
I’ll give you the recipe of how to make this
broccoli soup with homemade shiitake crisps
Broccoli soup with shiitake crisps
- 3 garlic cloves
- 1 large shallot
- 2 tablespoons of olive oil
- 1/2 teaspoon thyme
- 1 tablespoon mirin Japanese sweet wine for cooking *optional
- 6 cups water
- 1 head of broccoli cut into in pieces
- a good pinch of sea salt
For shiitake mushroom crisps
- 15-20 shiitake mushrooms stems and tops apart
- 1 ½ tablespoon olive oil
- salt and pepper
- Preheat oven to 400ºF.
- Separate the stem from the top of the shiitake mushrooms. Thinly slice about 15 shiitake tops, set them aside.
- In a baking tray lined with parchement paper put the sliced shiitake tops, a tablespoon of olive oil, a pinch of salt and pepper.Arrange the slices in one layer..
- Put them in the oven for about 10 min. Check them and turn the tray, leave for another 5 minutes until completly crispy.
- Cut the garlic and shallots into large pieces.
- In a large soup potadd the 2 tablespoons of olive oil, the garlic and the shallot pieces, be careful not to burn the garlic, leave them for 3 to 5 min.
- The stems of the shiitake mushrooms can be added with the garlic and shallots. Add half a teaspoon of thyme.
- When the pieces of vegetables begin to stick to the bottom of the pot add the tablespoon of mirin, if you are using, if not, a tablespoon of water. Remove the pieces of vegetables from the pot and let evaporate the mirin or water.
- Add the broccoli pieces and 6 cups of water. Add a good pinch of salt and pepper. Cover and lower the heat. Let it cook until the stems of the broccoli are completely soft.
- When the broccoli stems are completely soft, blend the vegetables until all is smooth.
- Check for seasoning and adjust if necessary.
- Serve the soup and top with the shiitake crisps