Cream of Mushroom Soup (Dairy-free)
Soups
Ingredients:
- 30 ml (2 tbsp) olive oil
- 160 g (1 medium) onion
- 9 g (3) garlic cloves
- 80 g (2) celery stalks
- 61 g (1 medium) carrot
- 450 g (1 lb) mushrooms — half sliced
- 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
- 120 ml (½ cup) cashew cream
- 30 ml (2 tbsp) lemon juice
- 15 g (¼ cup) fresh parsley
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Cook the onion, garlic, celery, and carrot until fully softened before adding the mushrooms — this base is what gives the soup its depth instead of tasting thin.
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.
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.
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The celery stalks adds a savory, aromatic crunch to the base.
Cream of Mushroom Soup (Dairy-free)
Ingredients:
- 30 ml (2 tbsp) olive oil
- 160 g (1 medium) onion
- 9 g (3) garlic cloves
- 80 g (2) celery stalks
- 61 g (1 medium) carrot
- 450 g (1 lb) mushrooms — half sliced
- 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
- 120 ml (½ cup) cashew cream
- 30 ml (2 tbsp) lemon juice
- 15 g (¼ cup) fresh parsley
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The celery stalks adds a savory, aromatic crunch to the base.
Prep:
Cook the onion, garlic, celery, and carrot until fully softened before adding the mushrooms — this base is what gives the soup its depth instead of tasting thin.
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.
