If you love creamy, comforting soups but are looking for a dairy-free option, this Dairy-Free Cream of Mushroom Soup is perfect for you! Made with simple ingredients like fresh mushrooms, cannellini beans, and fresh herbs, this soup delivers a rich and creamy texture without any heavy cream or dairy. Whether you're a mushroom lover searching for a cozy dinner for a chilly night or a versatile soup to enjoy throughout the week, this easy recipe has you covered. Plus, it's packed with flavor and nutrition, making it one of my favorite comfort foods to make when I'm craving a comforting, savory dish.
Ingredient Notes
- Olive Oil: The olive oil helps sauté the vegetables, adding a lovely depth of flavor to the soup. Feel free to substitute it with vegan butter for a slightly richer taste.
- Garlic and Onions: Fresh garlic and yellow onions are the aromatic base of this soup, giving it that savory depth right from the start.
- Mushrooms: Mushrooms: I use a mix of diced and sliced mushrooms-1 pound diced and 1 pound sliced. Baby bella mushrooms, cremini mushrooms, or even white mushrooms work well here. Using a variety of mushrooms will give you the best flavor and texture.
- Fresh Rosemary and Dried Thyme: The fresh rosemary and dried thyme add an herby, earthy note to the soup. You can also use fresh thyme if you prefer.
- Cannellini Beans: Cannellini beans provide the creamy base for this soup. The "cream of bean" is made by blending cannellini beans with water and a dissolved bouillon cube, creating a thick and velvety cream substitute that gives the soup its consistency without dairy.
- Broth or Stock: The broth or stock is the main liquid component of the soup, providing richness and flavor. You can use chicken broth, beef broth, or vegetable stock, depending on your preference. Each option will bring a slightly different depth of flavor, so choose based on what you have on hand or your desired taste.
- Balsamic Vinegar: This little splash of balsamic vinegar balances the rich flavors with a bit of acidity, making the overall flavor pop.
- Salt and Pepper: Season to taste. Depending on the sodium content of your broth, you may need more or less salt, so be sure to taste as you go.
Instructions
Start by heating 4 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 pound of diced mushrooms, 8 minced garlic cloves, ½ teaspoon salt, and 2 diced medium onions. Cook them for 5-7 minutes, until the onions are softened and translucent-this step helps to build a flavorful base for your dairy-free mushroom soup.
Next, add 1 pound of sliced mushrooms to the pot. Stir the mushrooms to coat them evenly in the oil and cook for about 10-12 minutes. The mushrooms will release their liquid and start to brown, which brings out their natural savory flavors. For this recipe, I love using baby bella mushrooms or a mix of cremini and white mushrooms to add depth of flavor.
After the mushrooms are browned, add 1 sprig of fresh rosemary, 3 teaspoons of dried thyme, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Stir everything together and cook for another 1-2 minutes until fragrant. The herbs will infuse the mushrooms with a rich, earthy aroma that's essential for this soup.
While the mushrooms are cooking, make the "cream of bean" mixture. In a small saucepan, bring 2 cups of water and 1 bouillon cube to a boil. Once boiling, remove the saucepan from the heat and mix until the bouillon cube is fully dissolved. Transfer the liquid to a blender, add 2 cans of rinsed and drained cannellini beans, and blend until smooth. The mixture will have a thick consistency closer to a buttermilk rather than a standard cream. This mixture is what gives our dairy-free cream of mushroom soup its thick, creamy texture.
For more soups that use the "cream of bean" method check out my Tuscan White Bean Soup, butternut squash, and white bean carrot soup.
Once the cream of bean mixture is ready, add 1 tablespoon of balsamic vinegar to the pot with the mushrooms, followed by the cream of bean mixture. Gently stir everything until it's fully combined, then pour in 6 cups of broth or stock. Bring the soup to a gentle simmer over medium heat and cook for 10-15 minutes, allowing all the flavors to meld together.
For a fully creamy soup, you can blend the entire soup in a blender once it's finished cooking. At our house, we like the texture and visual of the sliced mushrooms in the soup, but the flavors are equally delicious in a blended version.
Taste the soup and add more salt if needed-up to an additional ½ teaspoon. Remember, the amount of salt you need will depend on the sodium content of your broth. If you do add more salt, let the soup simmer for an extra 5 minutes to incorporate the seasoning fully.
Remove the rosemary sprig before serving and garnish with chopped fresh oregano or parsley. Serve the soup hot, alongside crusty bread for dipping-it's the ultimate comfort food!
How to Serve
- Serve hot with crusty bread or fresh sourdough.
- Garnish with chopped fresh herbs like parsley or thyme.
- Pair with a fresh green salad for a light and balanced meal.
- Top with crispy fried onions or croutons for added texture.
Tips, Tricks, and Alterations:
- Use a Food Processor: For the "cream of bean" mixture, avoid using a food processor as it may not give you the same smooth, creamy consistency that a blender can achieve.
- Use Dried Mushrooms: You can soak dried mushrooms in water and use the soaking liquid as a flavorful mushroom stock substitute for the broth in this recipe.
- Make it Gluten-Free: This soup is naturally gluten-free if you use a gluten-free bouillon cube and broth.
- Swap the Beans: If you have a nut allergy or just want a different flavor, you can swap the cannellini beans for raw cashews. Just soak the cashews in hot water for 30 minutes before blending.
- Add More Veggies: Feel free to add diced carrots or celery to the base of the soup for extra vegetables.
- Non-Dairy Milk Options: If you prefer an even creamier texture, add a splash of coconut milk, cashew cream, or oat milk to the soup before serving.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup in a freezer-safe container for up to 3 months. - Double Batch: This recipe can easily be doubled to feed a crowd or to freeze for future meals.
If you've tried this Dairy-Free Cream of Mushroom Soup Recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I'm up to.
Recipe
Dairy-Free Cream of Mushroom Soup Recipe
Ingredients
- 4 tablespoons olive oil
- 8 cloves garlic minced
- 2 medium yellow onions diced
- 2 pounds mushrooms 1 lb diced, 1 lb sliced
- 1 sprig fresh rosemary
- 3 teaspoons dried thyme
- 1 ½ teaspoons salt divided (taste)
- ¼ teaspoon freshly ground black pepper more to taste
- 6 cups broth or stock chicken, beef, or vegetable broth
- 1 tablespoon balsamic vinegar
- 2 cans 15 oz each cannellini beans, rinsed and drained (425 g each)
- 2 cups water 475 ml
- 1 bouillon cube vegetable or mushroom for extra depth
Instructions
- Heat 4 tablespoons of olive oil in a large pot over medium heat. Add 1 pound of diced mushrooms, 8 minced garlic cloves, ½ teaspoon salt, and 2 diced medium onions. Cook for 5-7 minutes, or until the onions are softened.
- Add 1 pound of sliced mushrooms, stir to coat in oil, and cook for 10-12 minutes, or until the mushrooms release their liquid and start to brown.
- Add 1 sprig of fresh rosemary, 3 teaspoons of dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1-2 minutes, until fragrant.
- In a small saucepan, bring 2 cups (475 ml) of water and 1 bouillon cube to a boil. Remove from heat and mix until the bouillon cube is fully dissolved. Transfer to a blender, add 2 cans of cannellini beans, and blend until smooth to create the "cream of bean" mixture.
- Add 1 tablespoon of balsamic vinegar and the cream of bean mixture to the pot with the mushrooms. Gently stir until fully combined. Add 6 cups of broth or stock and bring the soup to a gentle simmer. Cook for 10-15 minutes, stirring occasionally.
- Taste the soup and add additional salt, up to ½ teaspoon, if necessary. (Depending on the sodium content of your broth or stock, you may need to adjust the seasoning. If you add more salt, allow the soup to simmer for an additional 5 minutes before serving.)
- Remove the rosemary sprig and serve the soup hot, garnished with chopped fresh oregano or parsley, alongside crusty bread.
J says
When do you add the diced mushrooms?
Nora Bourdeau says
with the onions, thanks for letting me know it was missing in the instructions.