This vegan mushroom and tarragon soup is healthy, filling, and packed full of flavour. Creamy and gluten-free, it's perfect as a lunch or light dinner.
I'm not sure when or why I started playing around with tarragon as an ingredient in mushroom soup, but I'm glad I did. There's something about the combination of flavours that has me absolutely hooked.
If you're a tarragon fan – or want to experiment more with it – you should also take a look at this broccoli and potato soup...
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Is mushroom soup healthy?
Mushroom and tarragon soup is a very healthy option for a light lunch or appetiser. Edible mushrooms are virtually fat-free, low in calories, and contain varying degrees of protein and fibre.
In one serving of this recipe you’ll find:
- Calories: 146 kcal
- Vitamin D: 14 µg (93% of RDA)
- Potassium: 750 mg (21% of RDA)
Mushrooms also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.
Which mushrooms are best for making soup?
I've used chestnut (or cremini) mushrooms in this recipe, but you could use closed cup, button, or portobello (these are all just variants of the same agaricus bisporus family).
One of the main differences I've noticed is the colour of the final soup. Portobello mushrooms will likely result in a darker soup, whereas chestnut mushrooms will probably give you a lighter brown soup.
Either way, you'll get the best results from mushrooms that are nice and fresh.
If you have an abundance of fancier wild mushrooms to hand, by all means pair them with the tarragon in this recipe and let me know what you think! I recently went on a foraging course in North Yorkshire and I'm keen to experiment more with wild mushrooms in future.
How to make vegan mushroom and tarragon soup
Heat the oil and butter in a large saucepan before adding the chopped onions and leeks. Cook for 8-10 minutes or until soft, then add the chopped garlic and cook for another 2-3 minutes.
Next, add the mushrooms and stir these well for 4-5 minutes or until they begin to soften.
Once soft, add in the bay leaves, tarragon, and vegan stock, and season with salt and pepper. If using wholegrain mustard and nutritional yeast, also add these. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Next, add the plant-based milk and adjust the seasoning. Turn off the heat, remove the bay leaves, and blitz using a hand blender. You could also transfer to a larger, more powerful blender, but I prefer some texture in this particular soup.
Tips for thickening mushroom soup
- Less liquid: My initial advice for thickening mushroom soup would be to not use all the stock at the start. If the soup is too thick after blending, you can simply add a little more liquid at that point.
- Cornflour (cornstarch): The recipe itself contains info on thickening with cornflour. You could also use rice flour or plain flour (GF if necessary), which I'd combine with equal parts of water before adding to the pan. See recipe notes for more info.
- Potato: Another tip is to use potato. To do this, cut one or two medium potatoes into 1 cm chunks and add to the pan along with the stock. The total cooking time for this recipe will increase by around 5 minutes, at which point you should be able to easily pierce the potatoes with a knife.
Serving suggestions
I like this soup with chopped fresh parsley and crusty bread. You could also drizzle over extra-virgin olive oil, or stir through some homemade cashew cream or plant-based crème fraiche.
If you really want to mix it up, try stirring through a delicious dollop of homemade pesto and sprinkling with pine nuts or pumpkin seeds.
Recipe FAQ
If you need to ensure that this is 100% gluten-free, use a vegan stock and plant-based milk that are certified or labelled as such. You’ll want to do the same for any vegan cream etc. that you use when serving.
Store this soup in the fridge for up to four days. Reheat in the microwave or in a pan on low heat, adding a splash of water or plant-based milk to loosen it up.
This mushroom soup freezes very well for up to six months, so it’s worth making a big batch and then storing it in the freezer for an easy lunch or dinner. Defrost for a few hours before reheating on the hob, adding a touch more water or plant-based milk if necessary.
Variations and tips
- Fresh tarragon: If using fresh tarragon, the general rule is to use approx. three times as much as dried. So in this case, approx. three tablespoons of chopped fresh tarragon.
- Nutritional yeast: This is optional, but I love the cheesy umami flavour it adds to soups. It’s also a good source of vitamin B12.
- Plant-based milk: My personal preferences would be oat, cashew, or soya milk. You could also try tinned coconut milk, but just be aware that this will significantly increase the fat and saturated fat in the recipe.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Broccoli, Potato & Tarragon Soup
- Smoky Mushroom & Red Lentil Pâté
- Ultimate Vegan Haggis
- Vegan Mushroom Stroganoff
- Vegan Scotch Broth
- Vegan Cauliflower Cheese Soup
- Easy Vegan Pea and Mint Soup
- Pinto Bean Soup with Chilli and Lime
You can also check out my full list of vegan soup recipes.
Vegan Mushroom and Tarragon Soup
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons (30 g) plant-based butter
- 1 large onion, diced
- 2 leeks, trimmed, cut lengthways, and sliced
- 3 cloves garlic, chopped
- 1.5 lbs (700 g) chestnut mushrooms, sliced (you could use any mushrooms you like)
- 1 level tablespoon dried tarragon
- 2 bay leaves
- 4-5 cups (1-1.2 litres) vegan stock
- 1 teaspoon wholegrain mustard (optional)
- 2 tablespoons nutritional yeast (optional)
- 2 tablespoons cornflour (to thicken - optional)
- ¾ cup (180 ml) unsweetened plant-based milk
- Salt and pepper to taste
- Fresh parsley, to serve
Instructions
- Heat the oil and butter in a large saucepan before adding the chopped onions and leeks. Cook for 8-10 minutes.
- Once the onions and leeks have started to soften, add the chopped garlic and cook for another 2-3 minutes.
- Next, add the mushrooms and stir these well for 4-5 minutes or until they begin to soften.
- Once soft, add in the bay leaves, tarragon, and vegan stock, and season with salt and pepper. If using wholegrain mustard and nutritional yeast, also add these. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- To thicken the soup (optional), first combine the cornflour with equal parts of cold water in a separate jug or bowl. Mix well and then stir this into the soup.
- Cook for a couple of minutes, then add the plant-based milk and adjust the seasoning. Turn off the heat, remove the bay leaves, and blitz using a hand blender. You could also transfer to a larger, more powerful blender, but I prefer some texture in this particular soup.
- Serve with chopped fresh parsley and crusty bread.
Notes
- Broccoli, Potato & Tarragon Soup
- Smoky Mushroom & Red Lentil Pâté
- Ultimate Vegan Haggis
- Vegan Mushroom Stroganoff
- Vegan Scotch Broth
- Vegan Cauliflower Cheese Soup
- Easy Vegan Pea and Mint Soup
- Pinto Bean Soup with Chilli and Lime
Nutrition
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Vicky Storey
Yummy soup! Thank you 🙂
The Pesky Vegan
Glad you enjoyed it pal!
Paul
Enjoyed this one! And was my first use of what I believe the kids call 'nooch'. Exciting times!
The Pesky Vegan
Glad you enjoyed it! Welcome to the world of nutritional yeast.
Hazel Clough
Loved this soup on a recent visit to Scotland, so chuffed when I found your recipe.
It didnt disappoint, absolutely gorgeous. Its a favourite for me and my Family, and a regular for us during these winter months.
The Pesky Vegan
Thanks very much for the review - I haven't made this soup for a few months now and you've prompted me to do it again!