Go Back
+ servings
Vegan Mushroom and Tarragon Soup Feature

Vegan Mushroom and Tarragon Soup

The Pesky Vegan
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.
4.67 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Cuisine Gluten-free, Vegan
Servings 6
Calories 146 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 30 g plant-based butter
  • 1 large onion, diced
  • 2 leeks, trimmed, cut lengthways, and sliced
  • 3 cloves garlic, chopped
  • 600-800 g chestnut mushrooms, sliced (you could use any mushrooms you like)
  • 1 level tablespoon dried tarragon
  • 2 bay leaves
  • 1-1.2 litres vegan stock
  • 1 teaspoon wholegrain mustard (optional)
  • 2 tablespoons nutritional yeast (optional)
  • 2 tablespoons cornflour (to thicken - optional)
  • 200 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

Serving suggestions: This soup is also great with homemade cashew cream or plant-based crème fraiche. If you want to mix it up, try stirring through some homemade vegan pesto.
Mushrooms: I've used chestnut (or cremini) mushrooms in this recipe, but you could use closed cup, button, portobello etc. 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!
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.
Save some stock: If you want to make sure you have a thick soup, don’t 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.
Thicken with other flours: I also like to thicken soups with rice flour, but if you don't have this or aren't bothered about the recipe being gluten-free, you could swap out the cornstarch for plain flour. Start by mixing 1 tablespoon of plain flour with an equal amount of water, then stir into the soup. Add more if necessary.
Thicken with 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.
Nutritional yeast: This is optional, but I love the cheesy umami flavour it adds to soups.
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. 
Gluten-free: If you need to ensure that this recipe 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.
Storage: You can store this soup in the fridge for up to four days or freezer for up to six months.
If you liked this recipe, you might also enjoy:
 
* The nutrition info below is for one serving of the soup, based on a total of six servings.

Nutrition

Calories: 146kcalCarbohydrates: 19gProtein: 6gFat: 6gSaturated Fat: 1gSodium: 461mgPotassium: 750mgFiber: 3gSugar: 7gVitamin A: 755IUVitamin C: 5mgVitamin D: 14µgCalcium: 99mgIron: 2mg
Nutrition Facts
Vegan Mushroom and Tarragon Soup
Amount Per Serving
Calories 146 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 461mg20%
Potassium 750mg21%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 7g8%
Protein 6g12%
Vitamin A 755IU15%
Vitamin C 5mg6%
Vitamin D 14µg93%
Calcium 99mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword healthy vegan recipe, mushrooms, vegan soup
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan