Dairy-Free Cream of Mushroom Soup Recipe
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.
Ingredients
- 4 tablespoons olive oil
- 8 cloves garlic minced
- 2 medium yellow onions diced
- 1 pound mushrooms diced,
- 1 pound mushrooms sliced
- 1 sprig fresh rosemary
- 3 teaspoons dried thyme
- ½ teaspoons salt (taste)
- ½ teaspoon salt
- 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 cannellini beans 15 oz each, 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.4 tablespoons olive oil, 8 cloves garlic, 1 pound mushrooms, ½ teaspoon salt, 2 medium yellow onions
- 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.1 pound mushrooms
- 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.1 sprig fresh rosemary, 3 teaspoons dried thyme, ½ teaspoons salt, ¼ teaspoon freshly ground black pepper
- 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.2 cups water, 1 bouillon cube, 2 cans cannellini beans
- 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.1 tablespoon balsamic vinegar, 6 cups broth or stock
- 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.
Nutrition
Calories: 185kcalCarbohydrates: 23gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 1311mgPotassium: 413mgFiber: 7gSugar: 3gVitamin A: 22IUVitamin C: 4mgCalcium: 92mgIron: 4mg
Tried this recipe?Let us know how it was!
