Dairy Free Cream of Mushroom Soup is so rich and hearty that you won't believe it's made without cream. Quick and easy to make, it's the perfect comfort food meal or first course for a fall or winter night.
This Dairy-Free Cream of Mushroom Soup has incredibly deep, rich flavors and the creamy consistency is out of this world!
It's also gluten-free as it does not contain any flour. (Many Cream of Mushrooms Soups do.)
- mushrooms - This recipe calls for Crimini and Button mushrooms. Choose mushrooms with a smooth appearance and be sure to wash them very well.
- fresh rosemary - Look for perky bunches and avoid any brown, bruised or yellow leaves. When you rub a few leaves between your fingers, the aroma is should be obvious. The softer the leaves, the better.
- potato - I use Yukon Gold potatoes. Russets are also a good choice. Choose potatoes that are firm, smooth and free of sprouts.
- vegetable stock - Always try to use stock rather than broth in recipes. Broth will usually include a lot of salt and often other seasonings. If you do use broth, low sodium is best.
- sherry - I like to use cream sherry because it adds a little sweetness.
- olive oil
- onion - Try to choose onions that are firm, heavy for their size and without bruises.
- garlic - Look for firm heads of garlic without soft spots or green shoots, which is an indication of old garlic. (Raw garlic cloves should be firm without any dark spots.)
- salt - I cook with Kosher salt. If you use table salt, use half the amount.
- black pepper - Preferably freshly ground.
(See recipe card below for quantities.)
Pro Tip: Depending on where you live, if you don't grown your own rosemary, it's likely growing somewhere in your neighborhood. At a neighbors, in the parkway, etc. I see it everywhere.
- Mushrooms. This recipe calls for Crimini and Button mushrooms. You can use both, one or the other, or substitute with Portobellos. A mix of all of them is okay, too. You can also use Shiitakes, but I'd mix them with one of the others.
- Rosemary. Though they offer different flavors, oregano, tarragon and thyme are good substitutes. They all pair well with the earthy mushrooms.
- Vegetable stock. If you don't need to keep this a vegan soup, chicken stock also works well.
- Sherry. Vermouth can be used to substitute the sherry, or you can omit it and make up the difference with more of the stock.
- If you don't have a powerful blender, you can use an immersion blender.
- When you use a standing blender for hot liquids, hold down the lid very firmly. If you don't, the hot liquid, the vibration, and the steam might force the lid off -- be careful.
- If the soup is too thick for your liking, you can add more vegetable stock.
How to Make it
- Remove ¼ pound (about 1 cup) of the mushrooms and finely chop them. Set aside. Roughly chop or slice the remaining mushrooms and set them aside separately.
- Coat the bottom of a large sauce pan with 1½ tablespoons olive oil and place it over low-medium heat. Add the onions and garlic and cook until soft.
- Add the rosemary, stir, and let it heat until it's aromatic, about 30 seconds.
- Turn the heat to high, add a little more oil and about half of the roughly chopped mushrooms. Cook until they shrink down a bit, about 5 minutes. Then add the remaining roughly chopped mushrooms. Cook until all of the liquid from the mushrooms has evaporated and the mushrooms are golden brown.
- Turn the heat to low, and deglaze the pan with the sherry. Turn the heat back to high and cook until just about all of it has cooked off.
- Turn the heat down and stir in the potatoes. Cook for a couple of minutes and then pour in the stock. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are tender.
- While the soup is simmering, heat a small sauté pan with olive oil. Add the finely chopped mushrooms and sauté until they are nicely browned and crispy. Season them with salt and pepper.
- Pour the soup from the pot into a blender, and blend until the soup is as smooth as possible.
- Serve with the crispy browned mushroom bits on top.
(More detailed instructions are in the recipe card below.)
More Ways to Make a Vegan Soup Creamy
My Dairy Free Cream of Mushroom Soup is made creamy with potatoes. You can often achieve a very creamy vegan soup just from blending the vegetables -- however, adding the potato, in this case, kicks up the level of creaminess even more.
There also other ingredients you can add to soups to get a creamy consistency without the use of dairy.
- cooked rice
- coconut milk
- flour or cornstarch
- ground nuts
Other Outstanding Recipes with Mushrooms
- Sherry Mushrooms
- Oyster Mushroom Crostini
- Savory Polenta Cake with Mushrooms
- French Onion Mushroom Casserole Recipe
Making it Ahead and Storage
Vegan Cream of Mushroom Soup can easily be made ahead of time.
Refrigerator. This soup can be stored for three days in an airtight container in the refrigerator. Reheat it with medium-low heat on the stove. Sometimes a soup like this will thicken in the refrigerator. Add more vegetable stock to get it to the consistency you want, as you're reheating it.
Freezer. You can freeze the soup in an airtight container for about six weeks. Thaw in the refrigerator overnight and then reheat it with medium-low heat on the stove. If it's too thick, add more vegetable stock to get it to the consistency you want, as you're reheating it.
I hope you enjoy every last spoonful of this dairy free Cream of Mushroom Soup!
Dairy Free Cream of Mushroom Soup Recipe
- 4 tablespoons olive oil, divided
- 1 cup onion, roughly chopped
- 2 teaspoons garlic, finely chopped
- 1 tablespoon plus 1 teaspoon fresh rosemary, washed and dried, finely chopped
- 1 pound (about 4 to 5 cups) Button or Crimini mushrooms, washed and dried, divided
- ¼ cup cream sherry
- 1 cup Yukon Gold or Russet potato, peeled and roughly chopped
- 3½ cups vegetable stock
- salt and freshly ground pepper to taste
- Prepare the mushrooms. Remove ¼ pound (about 1 cup) of the mushrooms and finely chop them. Set aside. Roughly chop or slice the remaining mushrooms and set them aside separately.
- Saute the onions, garlic and rosemary. Coat the bottom of a large sauce pan with 1½ tablespoons of the olive oil and place it over low-medium heat. Add the onions and garlic and cook until the onions are soft and translucent, about 7 minutes. Add the rosemary, stir, and let it heat until it's aromatic, about 30 seconds.
- Add the mushrooms and deglaze the pan. Turn the heat to high, add another 1½ tablespoons of the olive oil and about half of the larger amount of mushrooms. Cook until they shrink down a bit, about 5 minutes. Then add the remaining mushrooms from the larger amount, and cook until any liquid that comes out has completely evaporated and the mushrooms are golden brown, about 15 minutes. Turn the heat to low, and deglaze the pan with the sherry. Pour it in and stir. Turn the heat back to high and cook until just about all of it has cooked off. This should only take a couple of minutes.
- Add the potatoes and stock and simmer. Turn the heat down to medium and stir in the potatoes. Cook for a couple of minutes and then pour in the stock. Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
- Make the mushroom garnish. While the soup is simmering, heat a small sauté pan with the remaining tablespoon of olive oil. Turn the heat to medium and add the ¾ cup of finely chopped mushrooms. Sauté until they are nicely browned and crispy, about 5 minutes. Season to taste with salt and pepper. Set aside.
- Blend and garnish the soup. Pour the soup from the pot into a blender, and blend until the soup is as smooth as possible. Season to taste with salt and pepper. Serve with the crispy browned mushroom bits on top.
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