Vegan Cream of Mushroom Soup (GF)

Vegan Cream of Mushroom Soup (GF)

This Vegan Cream of Mushroom Soup is full of flavour, so easy to make and seriously healthy!
Course Main Course, Soup
Cuisine American, British
Keyword vegan cream of mushroom soup, vegan mushroom soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 385kcal
Author Rhian Williams


  • 1 tablespoon (1 tablespoon) oil (coconut, vegetable, rapeseed or olive)
  • 1 (1 ) onion , diced
  • 2 (2 ) garlic cloves , roughly chopped
  • 1 (1 ) celery stick , sliced
  • 300 g (10.5 oz) mushrooms , sliced (use any type of mushrooms you like!)
  • 7 g (0.25 oz) dried porcini mushrooms - soaked, rinsed and finely chopped (optional)
  • 230 ml (1 cup) unsweetened almond milk (or sub unsweetened oat milk for a nut-free version)
  • 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
  • 1 (1 ) vegetable stock cube (ensure gluten-free if necessary)
  • Salt + pepper to taste

To serve:

  • Fresh parsley , roughly chopped


  • Heat up the oil in a large saucepan and add the onion, garlic, celery and mushrooms once hot
  • Fry for around 10 minutes until softened
  • Add the porcini mushrooms, almond milk, white beans, stock cube and salt + pepper, along with 300ml (1 1/4 cups) water
  • Bring to the boil and simmer on a low heat for around 15 minutes
  • Transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary
  • Serve into bowls and scatter over chopped parsley, if desired
  • Leftovers keep covered in the fridge for up to a few days and also freeze well - reheat in a pot on the hob (stove) until piping hot - add a splash of water if necessary


Calories: 385kcal | Carbohydrates: 57g | Protein: 21g | Fat: 10g | Sodium: 526mg | Potassium: 1570mg | Fiber: 13g | Sugar: 6g | Vitamin A: 90IU | Vitamin C: 8.7mg | Calcium: 310mg | Iron: 6.8mg