Hearty Greek Creamy Mushroom Soup - Olive Tomato (2024)

This hearty traditional Greek mushroom soup is packed with greens and flavored with a delicious lemon-tahini sauce.

Love creamy mushroom soup, but don’t want the cream? Then this traditional Greek vegan mushroom soup is for you!

Hearty with a tangy creaminess. Perfect for a filling and soothing meal. Packed with greens and a delicious lemon-tahini sauce that thickens and flavors the soup. It’s so delicious and reminds me of the famous Greek avgolemono (egg-lemon) sauce but without the eggs. I like serving it with some easy to make homemade olive oil croutons.

This soup is one of the many Greek vegan recipes that are common during fasting periods where animal products are not consumed. The tahini and the lemon provide a creamy sauce to add flavor and richness to the vegetables. And let’s not forget: this soup is so healthy! You get all sorts of vitamins and antioxidants from the greens, mushrooms, tahini and lemon juice. Plus protein from the tahini.

Creamy Greek Mushroom Soup Ingredients

• Mushrooms: Button or cremini mushrooms work well here. You want to chop them in somewhat thicker slices, not too thin.
• Romaine Lettuce: This may seem strange as we usually eat this in a salad, but it adds some flavor and volume.
• Spinach: Another flavor enhancer. You can use fresh or frozen. Just make sure it is chopped so that it blends in well.
• Tahini: Tahini which is sesame seed paste is often used to provide thickness and creaminess to traditional Greek vegan recipes. It’s also super nutritious full of good fats and antioxidants. Make sure the tahini you buy only contains sesame seeds (no sugars or other added fats).
• Lemon: Lemon is key to this recipe. When mixed with tahini, it provides a tangy creaminess reminiscent to the avgolemono sauce.
• Dill: Dill and lemon are classic combination and provides the aromas for this dish.

How to make Greek Mushroom Soup

In a medium pot heat the olive oil and sauté the onions until translucent, about 5 minutes.

Add the mushrooms and sauté until liquids have evaporated. Add the lettuce and spinach and continue sauteing for 2-3 minutes. Add about 1 ½ cup water, ¼ tsp salt and simmer for 15 minutes.

Add the dill and heat for 1 more minute. Remove from heat and set aside. Remove 2 tablespoons of the broth/cooking water and set aside.

Make the tahini sauce. Mix 2 tbsp tahini with 1 ½ tbsp lemon juice mix until it turns white, add 1-2 tbsp of the cooking water, and mix well.

Add the tahini-lemon mixture gradually to the soup and mix gently until blended well. Heat the soup slightly at low heat-before serving.

To serve place soup in in a shallow bowl, squeeze some lemon, add black ground pepper. Add a few homemade croutons on top for some extra crunch.

To make the olive oil croutons

The olive oil croutons are super easy to make and you can make them days ahead of time.
Head over here to get the recipe >> Homemade Olive Oil Croutons

How to store

Once cool, store in a closed container for up to 3 days. To reheat, place over low heat until warm. Do not bring it to a boil.

You may also like these recipes

• One Pot Greek Style Mushrooms and Leeks – Manitaria Giahni
• The Ultimate and Authentic Avgolemono Soup -Creamy Greek Lemon Chicken Soup-
• Quick and Easy Mediterranean Style Stuffed Mushrooms

Photos by Elena Paravantes All Rights Reserved