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Cream of Mushroom Soup

Soup is a great way to put together a quick and simple lunch or dinner. But there’s such a range of soups from the shop that they can be a little bit hit and miss, which is why making your own is a great way to tailor it to your tastes. It’s dead simple as well because it’s really just chucking everything into a pot and then blitzing it up!

This recipe is my own take for a particular favourite of mine – Cream of Mushroom Soup. But to make things healthier, I’ve used no butter and I’ve substituted dairy cream for soy cream, which works just as well but has less fat and also makes this completely vegan too! But if you wanted to add an extra richness to the dish, then you could add some butter and use single cream instead of soya. But I do find it works nicely as it is! Also, I’ve used Closed Cup Mushrooms, but you could experiment and used different types of mushrooms – it really is up to you! The world is your oyster (mushrooms)!

Cream of Mushroom Soup

Print Recipe
Serves: 3 - 4 Cooking Time: 45 mins


  • 500g Closed Cup Mushrooms
  • 1 x Large Onion
  • 4 x Garlic Cloves
  • 500ml Vegetable Stock
  • 250ml Soy Cream (or Oat Cream)
  • 1 tsp Sea Salt
  • 2 tsp Black Pepper
  • 1 tsp Dried Sage
  • 1 tsp Dried Basil
  • A grating of nutmeg
  • 2 tbsp Olive Oil



Peel and finely dice the onions and garlic.


Place a large saucepan over a low heat and add the olive oil and let it heat up for a minute or two.


Add the onions and garlic and leave to gently cook for around 5 minutes till they become translucent.


While the onions are cooking roughly chop the mushrooms.


Turn the heat up to medium high and add in the mushroom to the pan and cook them for a few minutes with the onions until they've browned slightly.


Add in the salt, pepper, sage, basil and the nutmeg to the mushrooms and stir in to coat them with those lovely herbs and spices.


Pour the vegetable stock over the mushrooms and bring to a gentle simmer, then put the lid on the saucepan and leave to simmer for half an hour.


Now, add in the soy cream and stir it in well. Then, using a stick blender, blitz everything together until the soup is smooth and there are no lumps.


Bring the soup back up to a very gentle simmer, put on the lid, and let it simmer away for a final five minutes.


Serve hot with a some bread or a nice crusty roll.

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