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Cream of Mushroom Soup (Vegan)

This Cream of Mushroom Soup contains no dairy, but it is thick, creamy and absolutely delicious! Despite being low calorie, it is nutrient-dense and very filling. It makes a lovely lunch or light dinner. We love to serve it with a couple of slices of toasted whole grain bread.
5 from 1 vote
Hands-On Time 20 mins
Total Time 30 mins
Course Light Dinner, Lunch
Cuisine American
Servings 4


  • 2 TBSP vegan butter or dairy free spread (I used Flora Original)
  • 1 medium white onion finely diced
  • 3 tsp minced garlic
  • 500 g / 18 oz mushrooms sliced (I used chestnut (crimini) mushrooms)
  • ½ tsp dried thyme
  • ½ tsp dried tarragon
  • 65 g / ½ cup whole wheat flour (or sub with plain (all purpose) flour)
  • 500 g / 2 cups plant milk (I used fortified soya milk)
  • 500 g / 2 cups freshly boiled water
  • 3 tsp vegetable bouillon powder (I used Marigold; you could sub with a crumbled stock cube)
  • ¼ tsp freshly cracked black pepper
  • 2 TBSP fresh parsley finely chopped


  • Melt the butter in a large saucepan on medium heat. Add the onions and garlic and cook for 4 minutes, or until the onion has started to soften.
  • Slice the mushrooms and add them to the pan, along with the thyme and tarragon. Cook for 5 minutes or so, until the mushrooms have browned and started to release their liquid and shrink. Give them a stir now and then.
  • Whisk the flour and milk together in a jug until smooth, then pour into the saucepan. Add the freshly boiled water, vegetable bouillon power and black pepper. Bring to the boil and stir continuously for 1 minute, until the soup starts to thicken. Reduce the heat to low, partially cover with a lid and gently simmer for 10 minutes. Stir occasionally with a wooden spoon, to prevent the soup from sticking to the bottom of the pan.
  • Remove from the heat and stir in most of the parsley (leave some for a garnish). Taste test and add more freshly ground black pepper, if desired. Leave to cool for a couple of minutes (the soup will thicken as it cools).
  • Transfer half the soup to a jug blender (or use a bowl and immersion blender) and whizz until smooth, before adding it back into the pan and warming through.
  • Divide the soup between four warm bowls. Add a sprinkle of chopped parsley for garnish and serve. Any leftovers will keep for three days stored in an airtight container in the fridge.
Keyword Budget Vegan Meals, Dairy-Free, Easy Vegan Meals, One Pot Meals, Plant-Based, Vegan Dinners, Vegan Lunch, Vegan Soup