Cream of Mushroom Tarragon Soup is a smooth, warm bowl of comfort. Ready to eat in 30 minutes, the traditional cream of mushroom soup is even better with the addition of tarragon and the garlic cashew cream makes it thick and filling. This soup is vegan, gluten-free, and dairy-free.
I love using fresh herbs to make the recipes that I prepare. In Southern California, (it is 67 degrees, and sunny), we have the option of growing our own herbs year-round. I have basil, rosemary, tarragon, peppermint, and a few others. In the right conditions, herbs can be grown indoors too.
In other locations, you can purchase fresh herbs in the produce section of the grocery store. If possible, try and find fresh herbs. The aroma of fresh herbs, homegrown without pesticides, well, it is the little things in life that sometimes bring joy.
This Cream of Mushroom Tarragon Soup is perfect for all the mushroom lovers out there! Mushrooms are a great source of nutrients. They are rich in fiber, protein, and antioxidants.
I love adding mushrooms to my diet because of all the nutritional benefits they have. Besides this soup, some of my favorite ways to enjoy mushrooms are Instant Pot Spinach Mushroom Pasta and Zucchini Stuffed Portobello Mushrooms. If you have not added mushrooms to your diet, now is the time to start!
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Ingredients
I love using fresh ingredients in my recipes. This Cream of Mushroom Tarragon Soup is no different. Here is the shopping list for this recipe. The exact amounts are listed below in the recipe card.
For the soup:
- Mushrooms - sliced
- Vegetable broth
- Olive oil
- Leek - sliced
- Sea salt
- Black pepper
- Fresh tarragon
- Garlic
For the garlic cashew cream:
- Raw cashews
- Sea salt
- Garlic
- Lemon
Instructions
Cream of Mushroom Tarragon Soup is incredibly easy to make. In only 30 minutes this dish can be on your table ready for friends and family to enjoy. Here are the steps for making this recipe.
- Saute mushrooms, garlic, and leek in olive oil.
- Add salt and pepper.
- Add vegetable broth and tarragon.
- Make garlic cashew cream by adding all ingredients to a high-speed blender or food processor and blend until smooth and creamy.
- Add garlic cashew cream to the pan.
- Bring soup to a boil and immediately turn down the heat to simmer.
- Simmer the soup for twenty minutes, stirring occasionally.
- Serve and enjoy!
Serving Suggestions
Soup is the ultimate comfort food for when you want something warm on those cold days. Although I believe soup can be enjoyed any time of year, this dish is perfect for the winter months. It can be enjoyed on its own or here are a couple of suggestions to serve your Cream of Mushroom Tarragon Soup with.
- Bread - a gluten-free bread, French baguette, or sourdough.
- Scalloped potatoes
- A simple salad
- Zucchini balls
- Homemade curly fries
- Sauteed vegetables
Tips
Cream of Mushroom Tarragon Soup is a delicious and healthy soup that is made in 30 minutes. Here are my top tips for making this dish.
- If you wanter a thicker soup use less vegetable broth and garlic cashew cream sauce to start. You can always add more later if needed.
- For a cheesier sauce, you can add in some nutritional yeast.
- If you don't have fresh tarragon you can substitute dried tarragon but reduce the amount because dried tarragon is a lot stronger in flavor.
- For some extra heat add in some red pepper flakes.
- Use any variety of mushrooms such as cremini, portabello, white button, oyster, or shiitake.
Frequently Asked Questions
Yes! Mushrooms are a great source of nutrients and they are low in calories. They are high in fiber, protein, and antioxidants. Because of the anti-inflammatory effects found in mushrooms, they are great for supporting a healthy immune system.
Tarragon is a leafy herb that's flavor closely resembles that of licorice or anise because of the bittersweet flavor. Fresh tarragon can be found in the produce section of most grocery stores.
Cream of Mushroom Tarragon Soup can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or slowly reheat in a pan on low heat.
Yes! This mushroom soup will stay fresh in the freezer for up to 6 months. Store cooled soup in a freezer-safe container or carefully add it to freezer bags. When you are ready to enjoy the soup defrost it for a couple of hours before adding it to a pan and warm on low heat. Add additional vegetable broth if necessary.
More Soup Recipes
If you liked this Cream of Mushroom Tarragon Soup you should check out more vegan soup recipes here on Green Scheme.
- Potato Spinach Leek Soup - A warm and comforting soup that is packed full of flavor and nutrition.
- Creamy Tomato Basil Soup - A delicious soup cooked in the Instant Pot that's perfect on a cold winter day.
- Cream of Broccoli Soup - This homemade soup is ready to serve in 30 minutes.
- Butternut Squash Soup - Enjoy the comfort of a hot cup of soup to warm you up.
Recipe
Cream of Mushroom Tarragon Soup
Ingredients
Soup
- 5 cups of sliced mushrooms
- 32 ounces vegetable broth
- 2 tablespoons olive oil
- 1 leek sliced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 teaspoons fresh tarragon or dried
- 5 cloves garlic minced
Garlic Cashew Cream-blend these ingredients in high speed blender
- 1 cup raw cashews
- 1 cup water
- 1 teaspoon sea salt
- 5 cloves garlic
- juice of 1 lemon
- 1 teaspoon lemon zest
Instructions
Soup
- Saute mushrooms, garlic and leek in olive oil.
- Add salt, pepper.
- Add vegetable broth and tarragon.
- Add garlic cashew cream.
- Bring soup to a boil and immediately turn down heat to simmer.
- Simmer soup for twenty minutes, stirring occasionally.
Garlic Cashew Cream
- Add all ingredients to high speed blender and blend until smooth.
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