Dairy Free Cream of Mushroom Soup

dairy free cream of mushroom soup

When we think cream of mushroom soup, canned variety we grew up on immediately comes to mind. Being far away from healthy, we would never eat one or recommend it to your family. Instead, make your own organic version of dairy free cream of mushroom soup in 30 minutes or less.

And while it might not look the whitest and prettiest, this soup is super delicious and comforting. With half amount of calories, thus no snow white broth.

dairy free cream of mushroom soup

To make vegan cream of mushroom soup we have chosen the best of the best mushrooms – flavourful brown and shiitake mushrooms. Brown mushrooms are harvested before they grow into their adult version – portobello mushroom. They are more flavourful than white mushrooms and do not cost much more. Also, mushrooms are pretty clean so buying not organic is OK.

We have completely eliminated heavy cream or any dairy from this recipe and replaced it with flavourful organic mushroom broth and unsweetened almond milk. Thus, no loss of flavour. However, grass-fed butter or vegan buttery spread like Earth Balance are definitely a must for sautéing mushrooms in because you can never go wrong with that combo.

Dairy Free Cream of Mushroom Soup



1 lb mushrooms brown, sliced 3 oz shiitake mushrooms, sliced 2 tbsp butter or vegan buttery spread, salted 4 tbsp whole wheat or spelt flour 3 large garlic cloves, crushed 2 tbsp onion powder 1/2 tsp salt 1/8 tsp thyme, dried Ground black pepper, to taste 35 oz (1 l) liter mushroom broth 1 cup almond milk, unsweetened


Preheat medium pot on medium heat and add butter to melt. Add mushrooms and cook for 10 minutes, stirring occasionally. Add flour and stir vigorously to mix mushrooms with flour until no lumps are visible. Add remaining ingredients, bring to a boil, cover and cook on low for 20 minutes. Insert immersion blender in a pot and puree until smooth or desired consistency. Enjoy with a garlic toast or freeze in jars to use in casseroles.

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