Vegan Mushroom Soup with Fennel & Dill

The most delicious vegan mushroom soup flavoured with fennel and dill and finished with some vegan cream for a luxurious dairy-free soup.

Mushroom crazy! That's me. I always have them in the fridge.

I regularly make mushroom pasta sauce or mushroom carbonara; add them to vegan stews like this Scottish mushroom stew; add them to pizza, make the most amazing rice bake with mushrooms and gravy; a gorgeous mushroom & leek risotto and this vegan mushroom soup to name but a few.

Oh, and I mustn't forget my vegan cuban sandwich with mushrooms which is lush.

Could easily give you a list of about 30 mushroom recipes.

Hmmm, maybe I should send out a newsletter filled with vegan mushroom recipes? What do you think?

Have you signed up for my newsletter yet? You can sign up for my weekly newsletter where I share a selection of recipes from both my blogs or my vegan lunchbox email where I send out each new recipe as it drops.

Jump to:

• 🥣 Why is soup the perfect meal?
• ⭐ Low calorie vegan soup
• 🍄 What you need to make mushroom fennel soup
• 🍄 Which type of mushrooms?
• 🍄 How to clean mushrooms
• 🔪 Peeling mushrooms
• 💭 What is fennel?
• 💭 Fennel FAQ
• 💭 Fresh or dried dill
• 👩🏻‍🍳 Blending soup
• 👩🏻‍🍳 Soup blending tips
• 🍲 Storing vegan mushroom soup
• 🌡️ Can you freeze dairy-free mushroom soup
• 🥜 Toppings for mushroom soup
• 👩🏻‍🍳 Related recipes
• 👩🏻‍🍳 Pairing with vegan cream of mushroom soup
• 👩🏻‍🍳 How to make vegan cream of mushroom soup with fennel and dill
• 📖 Recipe
• Comments

🥣 Why is soup the perfect meal?

I'm a big fan of soup and make a pot once a week. There are so many flavours you can add.

Here's why soup makes the perfect meal.

1. Easy to make
2. Healthy
3. Packed with vegetables
4. Filling
5. Low calorie
6. Low fat
7. Can be chilled or frozen
8. So many flavours and combinations
9. Serve it smooth or chunky
10. You can add pulses for a heartier meal and added protein
11. Cheap to make
12. Great way to use up veg

⭐ Low calorie vegan soup

Soup is generally low calorie and even though this one includes cream, it is still super low calorie.

So, it's great if you are watching your weight or following the 5:2 diet.

This soup has only 102 calories for a large portion.

🍄 What you need to make mushroom fennel soup

Here are the simple ingredients you need to make this easy vegan mushroom soup.

• Celery
• Fennel
• Garlic
• Mushrooms
• Dill - fresh or dried
• Vegetable stock
• cream - vegan of course
• Salt & pepper

See the printable recipe card for full method and quantities.

🍄 Which type of mushrooms?

You want a hearty type of mushroom for this soup, so none of your delicate wild mushrooms.

🍄 How to clean mushrooms

Never wash mushrooms as they will soak up the water in the same way they soak up other flavours you cook them with.

You don't want soggy, water-laden mushrooms.

The best way is either to use a slightly damp piece of kitchen paper to give them a rub to remove any earth or to peel them.

🔪 Peeling mushrooms

Alternatively, you could peel them, which is my preferred method.

You will find the thin skin of the mushroom has a soft and frilly edge in the centre where they curve towards the stalk.

Use your fingers or a small pairing knife to pull the edge of the skin and peel it right back towards the centre of the curved top of the mushroom.

Continue doing this all the way round.

It's actually quite a quick method and you know you've removed all the dirt.

💭 What is fennel?

This mushroom soup also contains fennel, but what exactly is fennel?

Surprisingly fennel is part of the carrot family.

It grows in the ground in a bulb-like shape with dill-like fronds at the top.

The flavour is almost aniseed like, but when sauteed it is much sweeter.

💭 Fennel FAQ

💭 Fresh or dried dill

Fresh or dried dill can be added to soup.

It has a wonderful flavour and is also fabulous in potato salad and coleslaw.

The dried dill will dehydrate as it cooks in the soup, so there is little difference, although fresh dill looks very pretty when served on top of soup as a garnish.

👩🏻‍🍳 Blending soup

Mushroom soup is one of those soups that are better blended.

Although, I don't blend over carefully as it's nice to have a few mushrooms in the soup for texture.

Alternatively, you can remove a few of the mushrooms and set aside and add them back in once the soup is blended.

Love soup? Try my easy roasted butternut squash and red pepper soup.

👩🏻‍🍳 Soup blending tips

Here are a few tips for blending soup successfully.

• Allow the soup to cool until it is just warm before blending and not hot
• Don't overfill your blender, you may need to do it in batches
• Make sure the lid is on tightly before blending
• If using an electric stick blender, be careful not to lift up as it is blending as it will splatter
• You will get a smoother blend from a food processor or blender than a stick blender.

🍲 Storing vegan mushroom soup

Once cool, you can store this vegan mushroom soup with fennel and dill in an airtight container in the fridge.

It will be at its best for 4-5 days in the fridge.

Reheat the soup in a pot or in a bowl in the microwave.

It's great served in a flask in lunch boxes at school or work.

🌡️ Can you freeze dairy-free mushroom soup

Soup freezes really well.

Just cool it first, by ladling it into the freezer containers or bags you will be storing it in.

Make sure they are labelled and dated.

It's a great idea to freeze it in portions, so you can just take out what you need.

Freeze for 3-4 months.

Defrost the soup in the fridge overnight before reheating.

🥜 Toppings for mushroom soup

Adding a topping when serving soup, can add interest and look great.

Here are a few toppings that work well with mushroom soup.

Choose just one or two at the most.

• Cooked mushrooms
• Seeds or nuts
• A swirl of cream
• Dusting of paprika
• Fresh dill or parsley

👩🏻‍🍳 Related recipes

Looking for more tasty vegan soup recipes? Try these:

👩🏻‍🍳 Pairing with vegan cream of mushroom soup

These are my favorite dishes to serve with this vegan cream of mushroom soup:

👩🏻‍🍳 How to make vegan cream of mushroom soup with fennel and dill

Step-by-step photos. Keep scrolling for the full printable recipe (with full ingredient list, calories and nutritional info).

Step 1

• In a large pan, saute the celery, fennel and garlic in olive oil until soft.
• Add the sliced mushrooms and cook for a few minutes.

Step 2

• Add the herbs and the stock and cook the soup.
• Season with salt and pepper.

Step 3

• Add the cream and blend in a food processor, blender or with a stick blender.
• You can remove some of the mushrooms to add back in once the soup is blended.
• Taste to check the seasoning.
• Serve and enjoy!