Plant Based Cream Of Mushroom Soup

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How To Make Dairy Free Cream Of Mushroom Soup

Feel Good Mushroom Soup Recipe // Dairy-free Plant-based

This recipe is so easy to make and comes together in under 20 minutes!

Youll need a medium saucepan with a lid and a high-powered blender or food processor . We used our Vitamix. You also need a rubber spatula to help you scrape out every last bit of this mushroom soup and 3 4 mason jars to store the soup in.

How To Prep And Cook Mushrooms

The first step to making amazing vegan cream of mushroom soup is properly prepping and cooking your mushrooms. This makes such a big difference! Part of me is convinced that all the mushroom haters in the world just never had mushrooms done right. So listen up!

First, let’s talk cleaning. Don’t immerse your mushrooms in water, and if you can help it, skip rinsing them.Mushrooms are super porous, so they’ll suck up water like crazy. This means when you cook them they’ll get soggy instead of tender and browned, which is what we want. Instead, wipe your mushrooms down with a damp cloth.

When it comes to sautéing mushrooms, there are a few things to keep in mind.

  • Don’t crowd your mushrooms.You want them in an even layer in your cooking vessel. This often means cooking your mushrooms in batches.
  • Use plenty of fat.Mushrooms suck up oil when they cook. If you don’t use enough of it your pan will dry out and they can burn.
  • Leave them be. Don’t stir them around like you might with an onion. In order for mushrooms to brown, they need to sit still in the pan for a few minutes.
  • How To Make Vegan Mushroom Soup

    Im betting that if you have mushrooms, youve got all of the rest of the ingredients to make this delicious soup already on hand.

    Begin by cutting up the veggies. I like to dice my onion and garlic up first. Some people like to cut their onions in larger crescent shapes for soups like this, but I prefer to dice them up a bit smaller.

    The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

    Place the onions and garlic in a medium or large stockpot with about 3 tablespoons of water or veggie broth and saute them for approximately 5 minutes.

    Believe it or not, when sautéing vegetables, water and broth do just as well as oil. The trick is to use small amounts, adding just 1 to 2 tablespoons at a time. Do this as often as needed to cook and brown the food. Remember to keep the veggies moving so they dont burn.

    Next, add 2 cups of vegetable stock, sliced mushrooms, thyme, ginger, white wine, salt, and pepper. Cook for another 5 minutes.

    Add 1 cup of the unsweetened almond milk or other plant milk and allow to cook for approximately 5 more minutes.

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    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.

    Make Mushroom Soup Base

    Vegan Cream of Mushroom Soup

    3. Next, heat a heavy saucepan or pan over low to medium-low heat. Melt 2 tablespoons of butter in the pan.

    4. When the butter has almost melted add bay leaf or tej patta . Keep the heat low and be careful to not burn the butter.

    5. Sauté until the bay leaf becomes fragrant, only for about 2 to 3 seconds.

    6. Add cup finely chopped onions and ½ teaspoon minced or finely chopped garlic .

    7. Mix and stir.

    8. Sauté until the onions soften and become translucent.

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    Why Youll Love This Vegan Cream Of Mushroom Soup:

    • Quick: Prep this dairy-free cream of mushroom soup in 5-minutes and have it ready in 35. No sitting in your kitchen all day simmering this
    • Creamy: I love a good creamy soup, but often that comes with dairy. This recipe is fully vegan and dairy-free but has no loss of creaminess
    • Delicious: The combo of the hearty mushrooms with the warming spices like sage, thyme, and rosemary, really make a delicious soup

    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.

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    Cream Of Mushroom Soup Recipe Ingredients

    This cream of mushroom soup recipe is rich, creamy, and deeply savory, but its not entirely traditional. Instead of asking you to stir in cream to achieve its luscious texture, I sneak a secret veggie ingredient into the soup: cauliflower. When you puree the soup, the cauliflower will make it amazingly smooth and creamy. You wont miss the dairy one bit!

    Heres what else youll need to make this recipe:

    • Mushrooms, of course! I like to use creminis here, though white button mushrooms would work fine too.
    • Extra-virgin olive oil For richness.
    • Leeks, celery, and garlic They add savory depth of flavor.
    • White wine, tamari, and balsamic vinegar They add tang and enhance the mushrooms umami flavor.
    • Dijon mustard For extra tang and peppery bite.
    • Thyme It adds freshness to this rich, savory soup.
    • Vegetable broth Use store-bought, or make your own.
    • And salt and pepper To make all the flavors pop!

    Find the complete recipe with measurements below.

    How Do I Make This Mushroom Soup Without Cream

    Plant Based Vegan Mushroom Potato Soup : The Whole Food Plant Based Recipes
  • In a large pot, heat the olive oil over low heat. Add the onion, garlic and sauté for 5 or 6 minutes until veggies become soft.
  • Add the salt, Herbes de Provence , and mushrooms and sauté 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.
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    Serving Cream Of Mushroom Soup

    My favorite way to serve this soup is to add a swirl of leftover coconut milk, some more thyme and some freshly chopped parsley.

    Its also best served with fresh, crispy bread or crackers to make it a meal its the best, most comforting dinner!


    You can keep this vegan mushroom cream soup in an airtight container in the fridge for up to five days.

    Where To Buy Vegan Cream Of Mushroom Soup

    After all my looking I dont think anyone makes a vegan condensed cream of mushroom, but Ive found some vegan cream of mushroom soup. Moms Place and Imagine brands are both dairy free creamy mushroom soups, so they can be used in cream of mushroom recipes but you may need to adjust because theyre not condensed.

    Amys brand, which I thought might be vegan, uses actual dairy. However, our vegan condensed cream of mushroom recipe can be used as a 1:1 sub for the canned stuff from the grocery stores.

    Read Also: Pacific Foods Roasted Red Pepper And Tomato Soup

    Cream Of Mushroom Soup

    M-m-m-m-m-m-m-m-mcream of mushroom soup is like comfort in a bowl. But ay, ay, ay, the fat and calories, right? My plant-based version is creamy and rich but lands a lot lighter on your hips!

    Makes 5-6 servings

    • 2 cloves fresh garlic, finely minced
    • 1 yellow onion, finely diced
    • 1/2 pound fresh button or cremini mushrooms, diced
    • ½ pound fresh shiitake mushrooms, stems removed, diced
    • 2 ounces dried porcini mushrooms, soaked until tender, diced
    • 3 cups spring or filtered water
    • 3 cups unsweetened organic almond or soy milk
    • 4 tablespoons mirin or white wine
    • 2 tablespoons sweet white miso
    • 4 button mushrooms, caps only
    • 2-3 sprigs fresh parsley, finely minced, for garnish

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    Wholesome, heart.warming, and plant.based. this Creamy Mushroom Soup ...

    Put the tenderloin into the crockpot. Mix onion soup mix, creamof mushroomsoup, and water together and pour the mixture over the tenderloin . Set the crockpot on either High or Low . Serve with rice, noodles or mashed potatoes. Enjoy!. Ingredients: pork loin, cream of mushroom, onion soup, golden mushroom soup Creamy Crock Pot Dijon Mushroom Pork. Ingredients: pork loin, cream of mushroom,. .

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    How To Make Cream Of Mushroom Soup

    To create this recipe, youll need a large soup pot, lots of mushrooms, and just a few herbs and spices.

    Mushrooms: Feel free to use any type of mushroom you have available. Try experimenting with various exotic types, like shiitake, chopped portobello, or baby bellas to see which ones you like best!

    Thyme: This is the key to the herbaceous goodness of our cream of mushroom soup. Thyme adds peppery, yet sweet tasting hints of flavor that pairs perfectly with the earthy depth of mushrooms. Fresh thyme is highly recommended over dried thyme, but can absolutely be substituted if necessary.

    Onions: We used a combination of yellow onion and shallots for this soup. However, you may also try using white onion for a stronger, more robust flavor.

    Vegetable Broth: Veggie broth is fairly easy to find in most grocery stores and supermarkets. Any brand will do. For this recipe, we used the 365 Whole Foods brand. Alternatively, make your own sustainable vegetable broth using leftover veggie scraps!

    Cornstarch: This ingredient is combined with vegetable broth to make the soup thick and creamy. In the same way, you may swap cornstarch for arrowroot or tapioca starch.

    Is Cream Of Mushroom Soup Vegan

    Traditional cream of mushroom soups are not vegan since they contain dairy usually in the form of double cream and/or other milk products. I’ve opted to replace this with homemade cashew cream, but any will do.

    Many recipes will also use animal-derived ingredients such as chicken stock or beef stock, which I make up for with a variety of flavour-packed ingredients from the plant kingdom.

    For more recipes that use homemade cashew cream, check out the following:

    • Potassium: 720 mg

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    Ways To Serve Vegan Cream Of Mushroom

    Obviously, you can enjoy a bowl of this velvety soup all by itself. It’s also fantastic served over brown rice or quinoa with a side of steamed broccoli or kale.

    Add a side salad for a light lunch.

    Another option is to omit the water to produce a slightly thicker soup. Then use it like a condensed cream of mushroom soup to create a sauce for pasta, or simmer it with vegan meatballs, tofu, tempeh, or seitan.

    By Step Instructions To Make Vegan Mushroom Soup

    Plant-Based Creamy Wild Rice and Mushroom Soup | Instant Pot

    Although it uses quite a few ingredients, making this homemade mushroom soup recipe is easy peasy.

  • Melt the butter in a large pot over medium heat. Or, if you would rather, you can use refined avocado oil or olive oil instead of butter. Saute the onions in the pot for 5 minutes. Add your mushrooms to the pot saute on high for 5 more minutes.
  • I like to add in a splash of white wine , into this next step, but it is optional. You may leave it out. Lets get to that next step now, eh?
  • Next, stir in the wine, dill, paprika, tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.
  • While the soup simmers, whisk the milk and arrowroot flour together in a small bowl. Slowly whisk this into the soup and stir well to blend. Cover and simmer everything for 15 more minutes, stirring occasionally.
  • Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes but dont allow it to boil. Serve immediately.
  • The soup is filling and SO delicious! I like to serve homemade gluten free naan with my vegan mushroom soup. Serving it with a healthy salad is a good option, too. Or, think outside of the box and stir some cooked quinoa or brown rice into the soup. Extra yum!

    If you want to see how I made this, check out the IGTV video!

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    Saut The Mushrooms And Aromatics

    Start by sautéing the shrooms over medium-high heat until golden. Try and avoid stirring to often to ensure they get a really good sear. This will help some of the water cook off, which concentrates their flavor.

    Adding adequate fat is also crucial in achieving golden goodness. You want to start with at least 3 Tbsp. of olive oil, and add more if needed.

    Next, stir in the aromatics, herbs, salt, and pepper. It’s important to wait to add salt until the mushrooms are cooked, otherwise salt will draw out excess water and hinder browning.

    How To Freeze Vegan Cream Of Mushroom Soup:

    You can freeze this soup for up to 8 weeks, but we suggest using jars if youre freezing them, leaving 1½ 2 inches at the top for the soup to expand without breaking the jar. Thats super important when youre freezing things in glass like this.

    Let the soup cool completely in the fridge before transferring it to the freezer. Let the soup thaw completely before using and use within 3 days of thawing.

    Souper Cubes instructions: You can also freeze this soup in your Souper Cubes! I use the 1-cup Souper Cubes and fill just like you would the jars. Place the lid on top and let them cool fully on the counter before transferring to the fridge to chill fully. Finally, move theSouper Cubes to the freezer and freeze for up to 6 weeks! For best results, defrost fully before using, but Ive also had success using them in casserole dishes from frozen.

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    Intro To The Vegan Cream Of Mushroom Soup

    I ate canned cream of mushroom soup all the time growing up and mushroom soup is very much a comfort food for me. I wanted to develop a plant-based version that uses everyday ingredients with no additives.

    This soup uses lots of mushrooms both fresh and dried some garlic and onion, plant milk, and cashew butter to form a well-rounded base with huge mushroom flavor and a thick, velvety texture.

    Ingredients In Vegan Cream Of Mushroom Soup

    Homemade Cream of Mushroom Soup

    A Homemade Vegan Cream of Mushroom Soup might sound intimidating, but take a look at this ingredient list…it’s actually really short! I am always so excited when a recipe that feels special and comforting comes together quickly and easily, and this one totally did just that.

    • Onion – You can use either yellow or white onion in this dish. I like to dice the onion small so it distributes into every single bite!
    • Garlic – I used five fresh garlic cloves for this recipe! I love how the garlic combines with the mushrooms for incredible, savory flavor. If you’re a big garlic fan, try adding Roasted Garlic.
    • Seasonings – With fresh garlic, onion, and mushrooms in this soup, I knew I wanted the seasonings to be simple and aromatic. I used just dried thyme, ground black pepper, and salt for the perfect flavor!
    • Mushrooms – Since they’re the star of the show, you won’t be surprised that we’re using a lot of mushrooms! Trim and quarter or slice 24 ounces of fresh mushrooms. Use any of your favorite mushroom varieties…you can even mix and match for more texture! I typically go with baby bella, white button or cremini mushrooms for this soup.
    • Homemade Cashew Cream – This is the vegan secret sauce! Cashew Cream is how I add creamy, silky, thickened texture to my plant-based recipes.

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    2 tablespoons canola oil 1 can condensed golden mushroom soup, undiluted 1/2 cup whole milk 3 ounces cream cheese, cubed 1 jar sliced pimientos, drained 1-1/2 teaspoons dried marjoram 3/4 teaspoon salt 1/2 teaspoon pepper Buy Ingredients Powered by Chicory Directions Cook noodles according to package directions..

    Cream Of Mushroom Faq

    What is condensed cream of mushroom soup?

    Condensed cream of mushroom soup is a thickened soup made primarily from cream and mushrooms. It is a staple ingredient to many a casserole and comfort food recipe. And our vegan version can do everything the original can!

    Is Campbells Cream of Mushroom Soup gluten-free?

    Campbells Cream of Mushroom soup contains wheat flour and is not gluten-free, but this recipe is gluten-free and perfect for those who cant or dont do gluten.

    Is Campbells Cream of Mushroom Soup vegan?

    Campbells Cream of Mushroom soup contains cream and modified milk ingredients and is not vegan, but our recipe is vegan and is the perfect vegan option substitute.

    Is Campbells Cream of Mushroom Soup vegetarian?

    Again, Campbells Cream of Mushroom soup contains dairy and is technically vegetarian but not vegan. Our homemade recipe is both vegetarian and vegan!

    Is cream of mushroom soup lactose free?

    Almost all cream of mushroom soup contains real cream and/or some form of dairy ingredients and is not suggested for those needing lactose free ingredients for food allergies.

    Is there dairy in cream of mushroom soup?

    Yes. Typically there is heavy cream in all traditional cream of mushroom soup. There is cream as well as modified milk ingredients listed in Campbells Cream of Mushroom soup. There is no dairy or even non-dairy milk in our homemade cream of mushroom soup.

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