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Rich & Creamy Mushroom-Potato Chowder

Rich & Creamy Mushroom-Potato Chowder recipe image
This Rich & Creamy Mushroom-Potato Chowder is the ultimate comfort food for chilly evenings. It combines earthy mushrooms and hearty potatoes with a surprisingly luscious, dairy-free base made from pureed soft tofu and soymilk. Aromatics like onion, garlic, celery, and green bell pepper are sauted until fragrant, then simmered with fresh dill and tarragon for a bright, herbal finish. The result is a thick, velvety soup that feels indulgent yet remains light and plant-based.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 432.4
Dietary: Gluten-free, Vegetarian
Description
This Rich & Creamy Mushroom-Potato Chowder is the ultimate comfort food for chilly evenings. It combines earthy mushrooms and hearty potatoes with a surprisingly luscious, dairy-free base made from pureed soft tofu and soymilk. Aromatics like onion, garlic, celery, and green bell pepper are sauted until fragrant, then simmered with fresh dill and tarragon for a bright, herbal finish. The result is a thick, velvety soup that feels indulgent yet remains light and plant-based.
Ingredients
  • 1 tablespoon Margarine, dairy free
  • 1 tablespoon Vegetable oil
  • 1 cup Onion; chopped
  • 8 ounce Mushrooms; sliced
  • 1 lg Garlic clove; minced
  • 1/3 cup Celery; thinly sliced
  • 1/3 cup Bell pepper, green; diced
  • 3 cup Soymilk
  • 1 teaspoon Dill weed
  • 1/2 teaspoon Tarragon
  • 4 cup Potatoes; cubed 1/2 inch
  • 1/4 teaspoon Black pepper
  • 1 teaspoon Salt, or to taste
  • 10 1/2 ounce Tofu, soft (Mori Nu)
Directions
  1. 1
    Heat the margarine and vegetable oil in a large pot or Dutch oven over medium heat.
  2. 2
    Add the chopped onion, minced garlic, sliced celery, and diced green bell pepper. Saut for about 3 minutes until the vegetables begin to soften.
  3. 3
    Stir in the sliced mushrooms and continue to saut for another 3 minutes until they release their moisture and start to brown.
  4. 4
    Add the cubed potatoes, soymilk, dill weed, tarragon, black pepper, and salt. Stir well to combine.
  5. 5
    Bring the mixture to a near boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the potatoes are tender when pierced with a fork.
  6. 6
    While the soup simmers, blend the soft tofu in a blender or food processor until completely smooth and creamy.
  7. 7
    Stir the pureed tofu into the pot. Simmer uncovered for 2-3 more minutes to heat through and allow the flavors to meld.
  8. 8
    Taste and adjust seasoning with additional salt or pepper if needed. Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 432.4kcal
% Daily Value *
Total Fat 9.3g15%
Saturated Fat 2.7g14%
Cholesterol 3.6mg2%
Sodium 5025.4mg210%
Total Carbohydrate 72.6g25%
Dietary Fiber 9.7g39%
Sugars 18.8g
Protein 19.8g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan, dairy-free, chowder, mushroom, potato, tofu, soymilk, comfort food, herb, dill, tarragon, simmered, healthy soup, plant-based, gluten-free, easy dinner, warming, vegetarian, creamy texture, meal prep
Read it online: https://www.chefs-mate.com/recipe/rich-creamy-mushroom-potato-chowder/