Cream of Mushroom Soup (Vegan)
This vegan Cream of Mushroom Soup is thick, creamy and full of flavour, yet free from dairy or plant-based cream. Using simple pantry ingredients, it’s nourishing, budget-friendly and wonderfully comforting. As an evening meal, we love to serve it with a sprinkling of golden pan-fried chickpeas and a couple of slices of fresh bread or toasted sourdough.
Ingredients
- 2 TBSP vegan butter or dairy free spread (I use Flora Buttery or Vitalite)
- 1 medium brown onion finely diced
- 3 tsp minced garlic
- 500 g / 18 oz mushrooms sliced (I use chestnut / crimini)
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 65 g / ½ cup whole wheat flour (or sub with plain (all purpose) flour)
- 480 g / 2 cups fortified soya milk
- 480 g / 2 cups freshly boiled water
- 3 tsp vegetable bouillon powder (I use Marigold; you can sub with a crumbled stock cube)
- ¼ tsp freshly cracked black pepper
- 2 TBSP fresh parsley finely chopped, optional for garnish
Instructions
- Melt the butter in a large saucepan over medium heat. Add the onions and garlic and cook for 4 minutes, until the onions soften.
- Add the sliced mushrooms, thyme and tarragon. Cook for 5 minutes, stirring occasionally, until the mushrooms start to brown and release their liquid.
- Whisk the flour and plant milk together in a jug until smooth, then pour into the pan.
- Add the freshly boiled water, vegetable bouillon power and black pepper to the pan and stir through. Bring to the boil, stirring continuously for 1 minute. Reduce the heat to low, partially cover with a lid, and simmer gently for 10 minutes, stirring regularly with a wooden spoon to prevent the soup from sticking to the bottom of the pan.
- Remove from the heat and let the soup cool for a couple of minutes (it will thicken slightly as it cools). Use a jug or immersion blender to blend the soup to your desired consistency.
- Taste and adjust the seasoning as needed. Garnish with chopped parsley and a few more cracks of freshly ground black pepper, if desired, and serve.
Notes
tsp = teaspoon | TBSP = tablespoon
Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in a microwave before serving.
Substitutions: For best creaminess and protein, I recommend using soya milk. You can substitute with other plant-based milks such as oat or almond, but the soup may be slightly less creamy and will have a lower protein content.
Tip: For a heartier meal, try topping the soup with our Golden Pan-Fried Chickpeas. They add a lovely contrast in texture and an extra boost of plant-based protein.
Tried this recipe?Let us know how it was!