Dairy-Free Cream of Mushroom Soup
Make dairy-free cream of mushroom soup, vegan, gluten-free, and ready in 30 minutes, rich in fiber and antioxidants.
Servings 4 portions
Ingredients
- 1 lb mushrooms cremini or button, 450g, sliced
- 1 medium onion diced (100g)
- 2 garlic cloves minced
- 2 cups vegetable broth 500ml
- 1 cup unsweetened almond milk 240ml
- 1 tablespoon olive oil
- ½ teaspoon white pepper
- ½ teaspoon sea salt
- Optional: 1 teaspoon fresh thyme for extra flavor
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 5 minutes until soft.
- Add mushrooms and cook for 8-10 minutes until they release moisture and brown slightly.
- Pour in vegetable broth and almond milk. Stir in white pepper, salt, and thyme (if using). Simmer for 10 minutes.
- Use an immersion blender to puree until smooth. For a thinner soup, add more broth (¼ cup at a time).
- Taste and adjust seasoning. Serve hot as a starter or pair with Italian Herb Steamed Chicken or Pomegranate and Goat Cheese Salad.
- Refrigerate in an airtight container for up to 4 days or freeze for 1 month. Reheat gently on the stovetop.
Notes
Choose Fresh Mushrooms: Cremini or button for best flavor, otherwise, the soup may lack depth.
Control Thickness: Adjust broth or almond milk, for example, to suit preferences.
Season Gradually: Add spices slowly, thus, avoiding over-seasoning.
Prep Ahead: Make in advance and reheat, so, saving time for busy days.
Control Thickness: Adjust broth or almond milk, for example, to suit preferences.
Season Gradually: Add spices slowly, thus, avoiding over-seasoning.
Prep Ahead: Make in advance and reheat, so, saving time for busy days.