Creamy Mushroom Soup (Vegan & dairy free)

This delicious creamy soup is simple to make and really flavoursome – you can enjoy if you’re vegan or not & wouldn’t guess it’s dairy free!

It tastes so much better than tinned soup & doesn’t take much longer to make yourself from scratch with fresh ingredients.



  1. 90g Vegan butter/ margarine
  2. 2 medium onions, roughly chopped
  3. 1 garlic clove, crushed
  4. 500g mushrooms, finely chopped (chestnut or button mushrooms work well)
  5. 2 tbsp plain flour
  6. 1l Vegetable stock
  7. 4 tbsp vegan cream ( I used alpro single soya cream)
  8. Fresh Parsley chopped or dried herbs.


  1. Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins. 
  2. Add the mushrooms and cook over a high heat for another 3 mins until softened.
  3. Sprinkle over the flour and stir to combine.
  4. Pour in the vegetable stock, bring the mixture to the boil, and simmer for 10 mins.
  5. Remove the mushroom mixture from the heat and blitz using a hand blender until smooth. 
  6. Gently reheat the soup and stir through the cream.
  7. Scatter over the parsley, and serve.
Creamy Mushroom Soup
Creamy Mushroom Soup

Published by mum2veganteen

I’m a busy single mum of teenage boys and want to share tips, recipes & ideas about buying & preparing vegan, plant based food for loved ones to enjoy

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