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Vegan Cream of Mushroom Soup in Italian ceramic bowl
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5 from 8 votes

Dairy Free Cream of Mushroom Soup Recipe

Dairy Free Cream of Mushroom Soup is so unbelievably 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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: creamy vegan soups, comforting soup recipes
Servings: 4
Calories: 232kcal

Ingredients

  • 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
  • cups vegetable stock
  • salt and freshly ground pepper to taste

Instructions

  • 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.

Notes

Nutritional information is only an estimate.

Nutrition

Calories: 232kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 836mg | Potassium: 809mg | Fiber: 3g | Sugar: 6g | Vitamin A: 456IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 1mg