Dairy-Free Cream of Mushroom Soup

This dairy-free cream of mushroom soup is a delightful and versatile dish. Whether for a cozy dinner or as a quick starter, it’s perfect for those who avoid dairy and gluten yet crave a creamy, flavorful soup. This recipe boasts a rich, creamy texture, achieved with almond milk and thickened with cornstarch, to create a smooth and satisfying tasting experience. It’s an excellent vegan and vegetarian-friendly soup recipe that’s easy to make without compromising goodness.

Ingredients for Dairy-Free Cream of Mushroom Soup

• Fresh mushrooms: While button mushrooms will give you a lovely flavor, try switching it up and using different types of mushrooms like shiitake, portobello, or a blend of all three. 
• Dairy-free milk: We use almond milk for a creamy, dairy-free base that enhances the soup’s smooth texture without overpowering the mushrooms. Use any plain, unsweetened, nondairy milk alternative you prefer.
• Olive oil: A high-quality extra virgin olive oil is used to sauté the mushrooms.
• Onion and garlic: These simple aromatics give the soup a more robust flavor.
• White wine vinegar: A touch of acidity brightens the overall taste of the soup. If needed, you can substitute apple cider vinegar or lemon juice.
• Cornstarch: This thickening agent gives the soup a velvety texture.
• Dried thyme, salt, and pepper: This soup is lightly seasoned, but you can also add fresh herbs like parsley or rosemary, a dash of nutmeg for warmth, or a splash of soy sauce for added umami.

Directions   

Step 1: Saute the mushrooms and onions

In a large saucepan, heat the oil over medium-high heat. Add the mushrooms and onion into the oil and cook and stir until tender, 8 to 10 minutes. 

Editor’s Tip: Avoid a common mistake when cooking mushrooms by not rinsing them under running water before sauteing them. Knowing how to wash mushrooms will ensure you get the best soup results.

Step 2: Add cornstarch, seasoning, and milk

Add the garlic, salt, vinegar, thyme, and pepper, and cook the mixture for one minute longer. Then mix the cornstarch and almond milk until smooth and stir into a saucepan. Bring the sauce to a boil and stir until thickened for three to four minutes.

Editor’s Tip: You can control how intensely flavored this soup is by adjusting the browning of the mushrooms and veggies. For a mellow taste, avoid over-browning and for a deep, rich flavor, let them cook until dark golden brown.

Recipe Variations

• Add more vegetables: Diced carrots, celery, or leeks can be added to the soup for enhanced texture and nutrition.
• Puree the mushrooms: For a smoother soup, puree it using a high-powered or immersion blender before adding the cream.
• Spice it up: Sprinkle a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
• Pack in the protein: Add cooked, shredded chicken, diced tofu, or lentils for added protein and a heartier soup.

How to Store Dairy-Free Cream of Mushroom Soup

Leftover cream of mushroom soup may be refrigerated in an airtight food storage container for three to four days.

Can you freeze the dairy-free cream of mushroom soup?

Unlike the classic cream of mushroom soup, this dairy-free version is a soup that freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. It can be stored in the freezer for two to three months.

Dairy-Free Cream of Mushroom Soup Tips    

How do you thicken the dairy-free cream of mushroom soup?

In this easy cream of mushroom soup recipe, we use cornstarch to thicken the soup, but you could also use all-purpose flour. It won’t thicken as well as cornstarch, so use twice as much flour. Or use more cornstarch or arrowroot powder to keep this a gluten-free and dairy-free cream of mushroom soup. These will also keep your sauce clear and cloud-free. You’ll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry, then pour it into the pot. Whisk continuously over high heat until the cornstarch is well incorporated and the sauce thickens.

What can you serve with dairy-free cream of mushroom soup?

A slice of warm, crusty baguette is perfect for dipping in this dairy-free cream of mushroom soup. For more substance, serve the soup with creamy avocado toast, light veggie wraps, or a tangy pasta salad for a well-rounded meal.

How do you make dairy-free cream of mushroom soup in the Instant Pot?

To make this soup recipe in the Instant Pot, use the sauté function to cook the onions and mushrooms until golden brown. Then, add the garlic, herbs, salt, pepper, and almond milk to the pot, stirring to combine. Close the lid and set the Instant Pot to high pressure for five minutes. After cooking, allow the pressure to release naturally for 10 minutes before performing a quick release. To thicken the soup, set the Instant Pot to sauté mode again and stir in a cornstarch mixture until the soup reaches the desired consistency.