1. Firstly, heat olive oil in a large pot over medium heat. Add the chopped onions and cook until they're soft and golden, for about 5 minutes. Then, toss in the garlic and cook for another minute until fragrant.
2. Next, add your mushrooms to the pot. Cook them until they release their moisture and brown—this takes about 10 minutes. Then, stir in the dried thyme, rosemary, salt, and pepper. Do not add salt until the end; otherwise, your mushrooms will be rubbery. Sprinkle some flour over the mushrooms. This will thicken the soup. 
3. Now, it's time to add the broth. Bring it to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes.
4. It's time to blend once your soup has simmered and the flavours have melded together. You can use an immersion blender to blend the soup directly in the pot or transfer it to a regular blender in batches. Blend until smooth. 
5. When the blending is done, stir the vegan cream into the soup for that creamy texture. If you like a cheesy flavour, add nutritional yeast at this point and lemon juice. Let everything simmer for another 5-10 minutes to combine the flavours.

Taste your soup and adjust the seasoning if needed. If you like it a little hot, add chilli flakes. 

Ladle your creamy vegan mushroom soup into bowls, garnish with fresh parsley or chives, and serve hot with some garlic bread.