Vegan Mushroom Cioppino Soup (2024)

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What You’ll Need

Step One: Cook vegetables

First, cook the leeks, fennel, and garlic in a large pot until they become soft (and start to smell amazing). Then add the mushrooms and cook them until they begin to brown.

Step Two: Add the liquid + season

Next, add the white wine and then let it come to a low boil to burn off the alcohol. Then add vegetable broth and fresh thyme, Old Bay seasoning (this is non-negotiable!), diced tomatoes, and pepper. Then stir in the garbanzo beans.

Step Three: Simmer the soup

Next, simmer the soup for about 15-20 minutes to let the flavors really come alive. Then serve the cioppino with a bit of fresh thyme for garlic and a tear of sourdough bread for dipping in the amazingly-flavored broth.

• 1 tablespoon olive oil
• 1 cup leeks thinly sliced
• 1 cup fennel thinly sliced
• 2 cloves garlic thinly sliced
• 8 ounces oyster mushrooms cut in half
• 8 ounces button mushrooms thinly sliced
• ½ cup dry white wine
• 4 cups vegetable broth
• 1 can diced tomatoes about 15 ounces
• 1 tablespoon Old Bay seasoning
• ½ teaspoon ground black pepper
• 1 can garbanzo beans drained and rinsed
• 2 tablespoons fresh thyme
• ½ teaspoon red pepper flakes optional
• sourdough bread for dipping

• Cook vegetables: Heat olive oil in a large pot over medium heat. Add leeks, fennel, and garlic and cook until they begin to soften, about five minutes. Then add the mushrooms and cook until they begin to brown, about five minutes more.

  1 tablespoon olive oil, 1 cup leeks, 1 cup fennel, 2 cloves garlic, 8 ounces oyster mushrooms, 8 ounces button mushrooms

• Add liquid and spices: Add the wine and let it come to a boil, then reducing to a simmer for about 3-4 minutes. Then add the vegetables broth, tomatoes in their juice, thyme, Old Bay seasoning, and red pepper flakes (if using). Then stir in the garbanzo beans.

  ½ cup dry white wine, 4 cups vegetable broth, 1 can diced tomatoes, 1 tablespoon Old Bay seasoning, ½ teaspoon ground black pepper, 1 can garbanzo beans, ½ teaspoon red pepper flakes

• Simmer soup: Simmer the soup for about 15-20 minutes. Give it a taste and adjust seasonings, as needed. Then serve the soup in a bowl with a piece of sourdough bread, for dipping.

  2 tablespoons fresh thyme, sourdough bread

Prep ahead: Prep soup up to 3-4 days ahead of serving. Bread is best when fresh.

Leftovers and storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-friendly bag or container for up to 1 month. To thaw, remove from the freezer into the refrigerator for 24 hours. To reheat, cook for 5 minutes on the stove or 2 in the microwave.

Nutrition notes: Nutrition information is an estimate using all listed ingredients except the sourdough bread. This recipe uses all plant-based ingredients the soup is gluten free (choose a gluten free bread for serving).

Recipe inspiration: This recipe is an adaption of the Royal Trumpet Mushroom Cioppino in the Vedge cookbook, the famed plant-based restaurant in Philadelphia. I changed a few ingredients and added garbanzo beans for protein, after making this original version many times over the years.

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