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
Hearty Greek Mushroom Soup
- 1 tbsp extra virgin olive oil plus more for serving
- 1 small onion chopped
- ½ pound (250 g) fresh button mushrooms sliced
- 1 ½ cup (45 g) romaine lettuce chopped
- 5 oz (150 g) frozen spinach chopped or 12 oz fresh (350 g)
- 2 tbsp fresh dill chopped
- 2 tbsp tahini
- 1 ½ tbsp lemon plus more for serving
- 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.
- To 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 saved 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.
Photos by Elena Paravantes © All Rights Reserved
Thanks for sharing such a fabulous article like this.
Tried this today and loved it. Can you tell me what the cholesterol would be for this as I’m trying to lower my cholesterol so I don’t have to take statins. Also thanks for the metric measurements for your Australian fans. All the best and thank you.
Wow! This soup is lovely. It’s rich tasting but not heavy. I had all the ingredients on hand and needed a way to use up some mushrooms. I am a fan of everything in the soup except tahini, but decided to try it. It was amazing.
I always make big pots of soup to have leftovers for lunches. If I 4X the recipe, should I make the tahini lemon sauce separately for each serving?
I haven’t been feeling well this weekend, and was really craving something soupy. I came to this website to get some inspiration and this soup was on the front page. Ok, easy then. I never loved cream of mushroom soup, but I like all the ingredients in this (and had them on hand) so I gave it a go. Wow, this was amazing. For such a simple soup it was so filling and tasty! So glad I tried it! Will definitely be making this again 🙂
What is the nutritional info?
Looks delicious, can’t wait to make it tomorrow. I love all the recipes, they are delicious and healthy. Looking forward to getting more recipes from you. Thank you,
This looks delicious! I love mushroom soup but hate the cream, due to calories and dairy is not my friend. Am I missing something or do you really not have to add water or broth to this? Where does the ‘soup’ come from, or is it more like a stew? Thanks!!
Hi Marina, You add water as noted in step 2. Thanks
This looks great! Any thoughts on adding chickpeas or lentils for protein? Also, do you have the nutrition info for this? Can’t wait to try it!
That could work nicely Melissa, it would change the texture a bit though.