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Cream of Mushroom Soup (Dairy-free)
Soups
Ingredients:
- 30 ml (2 tbsp) olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 450 g (1 lb) mushrooms (cremini or button) — half sliced, half roughly chopped
- 8 g (1 tbsp) all-purpose flour
- 2 medium potatoes (about 400 g), cubed
- 2–3 sprigs fresh thyme (or 1 tsp dried)
- 960 ml (4 cups) vegetable broth
- salt and black pepper to taste
For Finishing:
- 120 ml (½ cup) cashew cream
- 30 ml (2 tbsp) lemon juice
- 15 g (¼ cup) fresh parsley, chopped
Equipments:
- Large pot or Dutch oven
- Measuring cups and spoons
- Immersion blender
- Skillet (for sautéed mushrooms)
- Knife and cutting board
Soy-Free
Meal Prep Friendly
Refined Sugar-Free
Leftover Friendly
Features:
Soy-Free
Meal Prep Friendly
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Prep
Instructions:
- Sauté the Aromatics
Heat 15 ml (1 tbsp) olive oil in a large pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, 2 diced celery stalks, and 1 diced carrot. Sauté for 5–7 minutes until softened. - Add Mushrooms and Herbs
Add the roughly chopped mushrooms and thyme. Cook for 5 minutes until mushrooms release their moisture. - Add Broth and Simmer
Add 960 ml (4 cups) vegetable broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes until vegetables are very tender. - Blend and Add Flour
Blend the soup until smooth. Add 1 tbsp (8 g) flour and blend until fully incorporated. - Add Potatoes
Add 400 g cubed potatoes. Simmer for 15–20 minutes until potatoes are tender. Season with salt and pepper. - Sauté Remaining Mushrooms
Heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Sauté the sliced mushrooms for 5–7 minutes until golden brown. - Finish the Soup
Stir in 120 ml (½ cup) cashew cream and 2 tbsp lemon juice. Heat through for 2–3 minutes. - Serve
Ladle into bowls and top with sautéed mushrooms and fresh parsley.
Common Mistakes, Notes, Storage, Swaps & Tips
Notes: Blending the soup before adding potatoes gives a smooth base while the potato chunks add texture. The two-mushroom method (blended + sautéed topping) gives the soup depth of flavor and visual appeal.
Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently over low heat with a splash of broth.
Swaps: Use tapioca starch or potato starch instead of flour for a gluten-free version. Swap cashew cream for coconut cream for a different richness.
Tips: Use a mix of mushroom varieties (cremini, shiitake, oyster) for more complex flavor. Don’t crowd the mushrooms in the skillet — they need space to brown, not steam.
Why these Ingredients
Cream of Mushroom Soup (Dairy-free)
2 Bowls
Prep 10 min
Cook 30 min
Total 40 min
Ingredients:
- 30 ml (2 tbsp) olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 450 g (1 lb) mushrooms (cremini or button) — half sliced, half roughly chopped
- 8 g (1 tbsp) all-purpose flour
- 2 medium potatoes (about 400 g), cubed
- 2–3 sprigs fresh thyme (or 1 tsp dried)
- 960 ml (4 cups) vegetable broth
- salt and black pepper to taste
For Finishing:
- 120 ml (½ cup) cashew cream
- 30 ml (2 tbsp) lemon juice
- 15 g (¼ cup) fresh parsley, chopped
Equipments:
- Large pot or Dutch oven
- Measuring cups and spoons
- Immersion blender
- Skillet (for sautéed mushrooms)
- Knife and cutting board
Features:
Soy-Free
Meal Prep Friendly
Refined Sugar-Free
Leftover Friendly
Instructions:
- Sauté the Aromatics
Heat 15 ml (1 tbsp) olive oil in a large pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, 2 diced celery stalks, and 1 diced carrot. Sauté for 5–7 minutes until softened. - Add Mushrooms and Herbs
Add the roughly chopped mushrooms and thyme. Cook for 5 minutes until mushrooms release their moisture. - Add Broth and Simmer
Add 960 ml (4 cups) vegetable broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes until vegetables are very tender. - Blend and Add Flour
Blend the soup until smooth. Add 1 tbsp (8 g) flour and blend until fully incorporated. - Add Potatoes
Add 400 g cubed potatoes. Simmer for 15–20 minutes until potatoes are tender. Season with salt and pepper. - Sauté Remaining Mushrooms
Heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Sauté the sliced mushrooms for 5–7 minutes until golden brown. - Finish the Soup
Stir in 120 ml (½ cup) cashew cream and 2 tbsp lemon juice. Heat through for 2–3 minutes. - Serve
Ladle into bowls and top with sautéed mushrooms and fresh parsley.
