Dairy-free Cream Of Mushroom Soup Recipe

When the weather gets chilly, nothing warms you up quite like a comforting bowl of creamy soup. But if you’re avoiding dairy or following a plant-based diet, you may feel like you’re missing out on that velvety, rich texture that usually comes with cream-based soups. Well, I’m here to tell you: you don’t have to give up on creamy mushroom soup!

This Dairy-Free Cream of Mushroom Soup recipe gives you all the indulgent goodness without a splash of cream or milk. Whether you have dietary restrictions, are looking for a lighter alternative, or simply want to try something new, this recipe is an absolute game-changer. With just a few simple ingredients, you’ll be enjoying a bowl of silky smooth mushroom soup that hits all the right flavor notes. So, grab your apron, let’s dive into this!

Dairy-free Cream Of Mushroom Soup Recipe

A hearty, warm bowl of mushroom soup can take you on a flavorful journey-earthy, savory, and just the right amount of creamy. This dairy-free version uses coconut milk (or any plant-based milk you prefer) to create that luxurious texture, while blending in the delicious umami flavor of mushrooms. You’re not missing anything in terms of flavor, I promise! Here’s how you make it:

Ingredients Needed

To make this soup, you’ll want to have these simple ingredients on hand:

• Mushrooms (8 oz): I recommend using cremini mushrooms for their earthy depth, but white button mushrooms work great too. Feel free to mix varieties for more flavor.
• Onion (1 medium): Adds sweetness and a subtle flavor base that balances the mushrooms.
• Garlic (2 cloves): Fresh garlic is key here. It gives a punch of aromatic flavor and elevates the whole soup.
• Coconut milk (1 can, 13.5 oz): Coconut milk is rich and creamy, making it the perfect dairy alternative. If you’re not a fan of coconut, any unsweetened plant milk (like almond or oat milk) will do the trick!
• Vegetable broth (4 cups): For the base of your soup. Use a good-quality broth for the best flavor.
• Olive oil or vegan butter (2 tbsp): Used for sautéing the mushrooms and aromatics.
• Flour (1 tbsp): A bit of flour thickens the soup and gives it that creamy consistency.
• Salt & pepper: To taste. I suggest starting with a pinch of salt and fresh ground pepper, then adjusting as needed.
• Fresh thyme (1-2 sprigs): Adds a herby, aromatic note that pairs beautifully with mushrooms.
• Lemon juice (1 tbsp): A squeeze of lemon brightens up the flavors and adds a little zing.

Cooking Instructions

The process is surprisingly easy, and in less than an hour, you’ll have a delicious bowl of soup ready to serve. Here’s how you do it:

1. Prepare the mushrooms: Clean the mushrooms with a damp paper towel to remove any dirt, and slice them thinly. You don’t need to worry about perfect slices, just get them nice and uniform for even cooking.
2. Sauté the aromatics: In a large pot, heat the olive oil or vegan butter over medium heat. Once hot, add the chopped onion and sauté for about 3 minutes until softened and translucent. Add the garlic and cook for another 30 seconds-don’t let it burn!
3. Cook the mushrooms: Add the mushrooms to the pot and season with a pinch of salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. The browning adds depth to the flavor.
4. Thicken the soup: Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for about 1 minute to eliminate the raw flour taste.
5. Add liquids: Pour in the vegetable broth, followed by the coconut milk, stirring to combine. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld and the soup to thicken.
6. Finish with flavor: Stir in the thyme leaves and lemon juice, and taste the soup. Adjust salt and pepper if needed. If you want a super smooth texture, use an immersion blender to puree it to your desired consistency (or blend it in batches in a regular blender).
7. Serve and enjoy: Ladle the soup into bowls, garnish with extra thyme or a sprinkle of fresh parsley if you like, and enjoy the creamy goodness!

Ingredient Insights

• Mushrooms: These little fungi are a powerhouse of flavor. They contain natural umami, which gives the soup that savory, ’meaty’ flavor that’s hard to beat. Mushrooms are also packed with antioxidants and vitamins like B2, B3, and D, making this soup a nutrient-packed meal.
• Coconut Milk: Coconut milk is not only dairy-free but also incredibly rich, which gives the soup that velvety smooth texture. It has a slight sweetness and mild coconut flavor, but don’t worry-it doesn’t overpower the other ingredients. Plus, it’s a great source of healthy fats, which help keep you feeling satisfied.
• Vegetable Broth: The broth is what ties everything together. Opt for a low-sodium or homemade vegetable broth if possible, to control the flavor and avoid the over-salty taste of store-bought varieties. It’s what provides the base depth and richness to the soup.
• Thyme and Lemon: Fresh thyme adds a subtle herbaceous note that’s key to the flavor profile of this soup. Meanwhile, the splash of lemon juice at the end gives the soup a fresh, zesty kick that brightens up all the earthy flavors.

Expert Tips

• Mushroom variety: Don’t feel limited to just one type of mushroom. Try a mix of cremini, shiitake, and portobello for a more complex flavor profile. You can even add dried mushrooms for an extra punch of umami-just rehydrate them in hot water before using.
• Make it extra creamy: If you want a creamier texture, add a small potato (peeled and chopped) to the pot during the cooking process. Once it’s cooked and soft, blend it into the soup for an ultra-smooth finish.
• For a smoky twist: Try adding a teaspoon of smoked paprika for a subtle smokiness. It pairs wonderfully with the mushrooms.
• Don’t skip the lemon: That little squeeze of lemon juice at the end really makes the soup pop. It cuts through the richness of the coconut milk and brightens up the whole dish.

Recipe Variations

This recipe is incredibly adaptable. Here are a few ways you can customize it:

• Add protein: If you’d like to make it more filling, stir in some cooked lentils, chickpeas, or white beans. These not only add protein but also make the soup heartier.
• Spice it up: If you like a little heat, add a pinch of red pepper flakes or a drizzle of sriracha sauce for some extra kick.
• Use different herbs: If thyme isn’t your thing, rosemary or sage also work beautifully in this soup. Fresh herbs add that extra layer of flavor that really elevates the dish.
• For a crunchy topping: Top the soup with crispy fried onions, roasted chickpeas, or even a sprinkle of vegan Parmesan for some texture contrast.

Final Words

I think you’ll be pleasantly surprised by how satisfying this dairy-free cream of mushroom soup is. It’s rich and velvety, full of umami, and packs a serious punch in terms of flavor. Plus, it’s super customizable, so you can adjust the recipe based on what you have in your pantry or your personal preferences. Whether you serve it on a cozy evening, as a starter at a dinner party, or just as a solo meal, it’s bound to impress.