Dairy Free Cream Of Mushroom Soup Whole Foods

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Vegan Cream Of Mushroom Soup Recipe

Cream of Mushroom Soup | Paleo | Vegan | Whole 30 | Keto #Ep 14

November 18, 2018 By florentina

This post may contain affiliate links. I may receive commissions for purchases made through those links at no additional cost to you.Simple Vegan Cream of Mushroom Soup recipe with silky coconut cream and loads of real sliced up baby bella mushrooms in the creamiest, silkiest, most flavorful broth ever. I cant believe its vegan and oil-free you guys!

Healing Mushroom Soup New Instant Pot Recipe

Posted at 10:19 am by Hollie Jeakins Photography, on February 13, 2017

Over the past few months I have been putting my Instant Pot to work. I make bone broth a few times weekly and enough soup to serve daily. The time saving benefits of owning a pressure cooker are immense. Having homemade broth always on hand enables our family to have a delicious bowl of soup each night either as the main event or served as a side. Using homemade broth as the base the basic steps are 1) sauté veggies in a healthy fat 2) add desired spices and 3) top with broth. The average cooking time is anywhere between 6-10 minutes! Ill often use whatever fresh ingredients I have in my fridge that day. Its surprising how quickly a satisfying and wholesome meal can come together.

To make a soup into the main dish, after the soup has finished cooking, I will add in left over pastured chicken or previously cooked grass-fed beef. Any leftover protein will work. Its also incredibly easy to drop in some fresh seafood. For seafood, you will want to gently ladle it into your hot cooked soup and utilize the simmer function. I let my seafood cook for around 5 minutes, making sure not to overcook. For items like clams, I leave in the simmering soup until the shells open.

After your soup has finished cooking, its also an excellent time to add in some fresh chopped greens. I love adding chopped kale, collard greens or watercress. Drop your choice of greens into your soup, swirl and serve.

Why You Should Skip The Canned Mushroom Soup

One peek at the red and white label on a popular brand can of condensed cream of mushroom soup is usually all it takes to realize that its not the healthiest choice. At least, for most people. Aside from being loaded with sodium, most of the cream of anything soups lack essential healthy nutrients.

For the most part, they are nothing more than roux with flavored broth and a lot of salt and preservatives added to them. Depending on the flavor, you may find tiny amounts of the base ingredient in them too, like mushrooms or chicken.

If you want to make condensed soup ready to eat, you need to stir in a couple of cups of liquid to it. Most people use water. When you buy ready-to-eat mushroom soup or you order it at a restaurant, it is usually made with all purpose flour, salted butter, salted broth or stock, plus heavy cream and/or milk.

Also Check: Low Sodium Onion Soup

Is This More Like Vegan Mushroom Soup Or Vegan Condensed Cream Of Mushroom Soup

We are actually sharing recipes for both a thicker condensed cream of mushroom type of soup and for a saucier dairy free mushroom recipe. They both use the same amount of ingredients with just a simple switch in the amount of liquid. The condensed version is perfect for casserole type of dishes and the soup version is great to warm you up on a chillier day.

To make a condensed version you add less liquid and then can later go back and add more if you want to make a soup.

Vegan Mushroom Soup With Mini Bellas

Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free ...

Published: Modified: Sep 6, 2020 by Alison Corey | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclaimer.

Creamy and dairy free this Vegan Mushroom Soup is a quick and easy meal made with a few simple ingredients.

Growing up the only mushroom soup I ever had was the condensed version from a can. My mom bought it often, using it as an ingredient in many of her casseroles, so we always had a few cans in the pantry.

When time was short for dinner, or we needed a quick and easy lunch, grabbing a can of soup was an easy option. Paired with some saltines, dinner was done.

To be honest, I didnt love it. For one thing, I wasnt a fan of mushrooms when I was a kid. But the mushrooms were barely noticeable since they were chopped up so tiny and were way down the list of ingredients on the back of the can.

Another problem I had with it was that it was way too salty. Then there was the way it looked coming out of the can and plopping in the pan like a big glop of thick gray cream.

When my mom placed a bowl of it in front of me I usually found some sort of excuse to leave the table.

Nowadays, I love mushrooms. Its such a staple in vegan cooking and when done right it adds so much flavor and a nice meatiness to many dishes.

There are so many varieties of mushrooms, its fun to play with the different flavors and use more than one type in recipes, bringing a different texture as well.

Recommended Reading: Roasted Corn And Poblano Soup

How Do I Make This Vegan Cream Of Mushroom Soup

  • In a large pot, heat the olive oil over low heat. Add the onion, garlic and saute for 5 or 6 minutes until veggies become soft.
  • Add the salt, Herbes de Provance , and mushrooms and saute for about 10 minutes on low heat, covering the pot in between stirring.
  • Stir in the flour, and mix well which will form a thick roux with the flour and the water released from the mushrooms.
  • To the pot, add the vegetable stock, coconut milk, and simmer for an additional 15 minutes until the mushrooms are soft and cooked through.
  • Sprinkle with salt and pepper to taste and garnish with fresh thyme.
  • Mushroom Soup With Coconut Milk Is Our New Favorite Recipe

    Im adding this to my Favorites list this gets a 10/10 on our homestead. I quote my husband This is 5-star restaurant good! Ive also had friends and family make this one and text me pics of how well it went. This is one of my most popular recipes, and with good reason! Its great to eat on its own, or add into any holiday recipe.

    This is one of those awesome recipes that I couldnt actually believe is vegan. The sweet coconut broth and mushrooms together is an incredibly decadent combination. Its secretly healthy, but you cant tell because the flavor is so dynamite!

    You May Like: Smoky Poblano Soup

    Can I Wait Until Im Finished Cooking The Soup To Blend It

    You can absolutely wait until the soup is completely finished cooking to blend it. We chose to blend it before we started adding cream and thickening agents, but you could just as easily complete the recipe and then once the soup has cooled down, you can blend it at the end. If you prefer a chunky cream of mushroom soup though, feel free to avoid blending it at all, or just blend it a little bit.

    Peaches And Cream Oatmeal Instant Pot Recipe

    Homemade Mushroom Soup|Mushroom Soup Vegan Option
    Posted at 12:52 pm by Hollie Jeakins Photography, on August 8, 2016

    Simply put, fresh local peaches are incredible. Ive been making an effort to buy my produce at local markets recently and Im really happy about it. It feels great to support local farmers and of course, the freshness cannot be surpassed. Local peaches are on a whole other level.

    My son loves them and his favourite way to eat them is in my homemade take on the classic Peaches and Cream oatmeal. Lately Ive been preparing the oatmeal with my Instant Pot and using steel-cut oats instead of the quick cooking oats. Peaches are in season , and the Instant Pot offers such a quick and easy way to cook up oatmeal. Heres my adjusted recipe:

    Peaches & Cream Oatmeal Instant Pot RecipeContinue reading

    Recommended Reading: Gluten Free French Onion Soup Canned

    What Makes This Hungarian Mushroom Soup Recipe Healthy

    Just to clarify, this recipe isnt forcondensed soup its for ready-to-eat soup. Its a healthier recipe because we make simple swaps for ingredients that include healthy nutrients!

  • Chilled coconut milk plus a little lemon juice instead of sour cream or heavy cream. A much healthier fat choice, yall.
  • Almond milk versus dairy milk.
  • Greek yogurt for heavy cream. Give some extra love for those probiotics!
  • Tamari sauce or coconut aminos instead of soy sauce. Gluten free and much lower in sodium.
  • Tapioca flour vs all purpose flour. Which makes the vegan mushroom soup paleo, gluten free, and grain free too!
  • Gluten Free Cream Of Mushroom Soup #vegan

    October 19, 2015 By Colleen

    Did you know there is such a thing as Gluten Free Cream of Mushroom Soup, thats vegan too? If you thought youd never be able to enjoy creamy soup again, youre in for a treat. You wont believe the secret ingredient that gives this soup its creamy texture! Its way healthier than any of those canned soups and it tastes better too.

    Read Also: Potato Soup With Frozen Hash Browns

    Make Cream Of Mushroom Soup Dairy Free

    This coconut cream of mushroom soup is the perfect dairy free soup to enjoy for the holidays in a classic green bean casserole, or any recipe that calls for cream of mushroom soup. Never buy the canned stuff again with this light and delicious soup recipe loaded with fresh mushrooms, herbs, and coconut milk. Dairy free cooking does NOT have to be bland, boring, or flavorless Its quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all myvegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

    How To Make Vegan Cream Of Mushroom Soup

    Dairy Free Cream of Mushroom Soup
  • Start by making your cashew cream. In Vitamix blend together the raw cashews and water on high for 5 minutes then set aside.
  • For the soup: in a large pot, cook onions and garlic in olive oil on medium low until onions start to brown, 4-6 min.
  • Then stir in chopped mushrooms and cook until mushrooms lose their pink color, 2-3 minutes.
  • Add the cashew cream, water, salt and bring to a low boil. Simmer uncovered on low for 25 minutes. Stir as needed since the soup tends to foam up a bit.
  • Season with black pepper and additional salt to taste then enjoy!
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    Imagine Creamy Portabello Mushroom Soup

    This is one of those creamy mushroom soups that you wouldnt believe is vegan. Imagine isnt a vegan brand per se, but many of their products are accidentally vegan even those that you think wouldnt be.

    If you had to get one from this list, this would be it! Its widely available online and pretty easy to find in your local grocery store.

    The ingredients are as follows:

    Can I Make This Top 8 Allergy Friendly Cream Of Mushroom Soup

    There are two ingredients that fall under the Top 8 Allergens. Those are regular flour and the almond milk. You can swap the flour for chickpea flour and it works perfectly. Alternatively, you can replace all the almond milk with an equal amount of added vegetable stock. If you make those two really easy swaps, this will be a completely Top 8 Allergy Friendly recipe.

    Recommended Reading: Egg Drop Soup Mix Walmart

    Gluten Free Cream Of Mushroom Soup

    This recipe uses a blender, so please check out the Blendtec Blender. It is the Cats Meow when it comes to blenders and has a full 7 year warranty even onrefurbished models which are very affordable!

    Can you believe a healthy ingredient like cauliflower makes an incredibly tasty cream soup? You can enjoy as much of this soup as you like without any of the fat and sodium in traditional cream soups.

    Health Benefits of Cauliflower:

    • Cauliflower is a member of the cancer-fighting cruciferous family of vegetables
    • Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health
    • Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification

    Mercola gives the Health Benefits of Mushrooms:

    What is your favorite cream of soup? You can adapt this versatile recipe to make many different flavors.

    Traditional Family Recipes Made Vegan

    How To Make Vegan Cream of Mushroom Soup

    Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbells version in all your favorite casseroles! This dairy free and gluten free mushroom soup is also oil-free and loaded with whole foods. It has the creamiest cashew based texture with ZERO lumps! Youll be shocked how much this copycat recipe tastes and acts just like the original!

    This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases . Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps support our business and keep the yummy recipes coming your way!

    I LOVE how much love you all have given our Vegan Condensed Cream of Chicken Soup recipe.

    I know youve been asking for a veganized mushroom version for a while now, and honestly, Ive really wanted one too!

    It took a few tries, but Im now happy to say that today we are delivering on that request with this dairy free cream of mushroom soup that is every bit as WOW-worthy as our chicken version.

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    Eating Locally And The Beauty Of An Applewood Board

    Posted at 2:45 pm by Hollie Jeakins Photography, on August 2, 2016

    Ive been making an effort to get out and visit the local farmers markets lately and I have completely rediscovered the meaning of fresh! Eating local is beneficial for so many reasons but you simply cant beat food that was plucked from the berry bush or pulled up from the soil just hours beforehand.

    Local berries are super soft, incredibly juicy and have the most beautiful and vibrant colouring.

    Many local farmer markets also sell more than just produce. I came back today with fresh produce, grass-fed beef, pastured eggs and this gorgeous applewood board as shown in the photos above. I instantly fell in love with it! The board is food safe so I can use it as a serving dish, a centre piece or as a food photography prop. If youre in the Greater Toronto Area, you can purchase a similar board at the Waterdown Farmers Market from Rogue Custom Milling + Woodwork. My wood is lighter than pictured as the photos have been edited darker. The directions I received were to spread a small amount of walnut oil to keep the wood in pristine condition for years to come.

    Summer is quickly passing us by and there in no time like now to get out, support your local farmers and enjoy some unbelievably fresh food.


    What Kind Of Mushrooms Should You Use

    You could use any number of different kinds of mushrooms for this recipe but my favorites are baby portobello mushrooms or white button mushrooms.

    I tend to have these two varieties on hand pretty often for stir-fries and other dishes, so its easy to pull this soup together with only a few other ingredients like onions, garlic, spices, and almond milk.

    Read Also: Beefy Lipton Onion Soup Mix

    Making The Slurry Thickener

    To thicken the soup, you can use a number of different thickeners including cornstarch or flour.

    I really like to use arrowroot powder because it tends not to clump as much as other thickeners.

    Place the arrowroot or other thickener in a bowl with the other cup of cold plant milk and whisk together until it becomes a bit frothy in a minute or so.

    Pour the slurry thickener into the soup and continue stirring for a couple of minutes as it begins to thicken.

    If the soup is too thin, add a little more arrowroot powder to some cool water or plant milk and pour it into the soup.

    Remove the pot of soup from the heat as soon as it reaches the desired thickness. If it stays on the heat, it will continue to thicken.

    Adjust salt and pepper as needed and serve warm with a loaf of nice crusty sourdough bread and fresh parsley if desired.

    Roasted Red Pepper And Cauliflower Soup Instant Pot Recipe

    Dairy Free Mushroom Soup
    Posted at 8:08 am by Hollie Jeakins Photography, on July 27, 2016

    As the world continues to become faster paced, I find myself gravitating towards simplicity. A good part of me longs for the days before smartphones and iPads came along to overload our senses with information. It really wasnt that long ago and yet it feels like a lifetime. Dont get me wrong, I use my phone and iPad often but there is still something alluring about simpler times.

    Does anyone else share that sentiment? Life today is plain hectic and weve become accessible 24/7. Managing your social media can be a full time task in itself. Its not easy to balance all of our responsibilities and complete our ever-growing task lists.

    The world, however, is not going to change and its only going to get faster paced. Trying to fight against the currents of change is a futile endeavour. That said, we can still preserve the things that matter to us. Continue reading

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