Dairy-Free Cream of Mushroom Soup
This Dairy-Free Cream of Mushroom Soup is rich, creamy, and full of savory mushroom flavor. Made with coconut milk and simple ingredients, it’s delightful as a comforting soup or used as a replacement for canned cream of mushroom.
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There’s something incredibly comforting about a bowl of creamy mushroom soup, especially when it’s made from scratch. This Dairy-Free Cream of Mushroom Soup delivers all the rich, savory flavor you expect, without any cream or butter. Even better, this recipe makes the equivalent of two cans of condensed cream of mushroom soup, making it an ideal swap for classic casseroles like tuna noodle casserole, tater tot hot dish, and green bean casserole.
This recipe comes together in one pot with simple ingredients and is perfect for everything from cozy lunches to holiday casseroles. Whether you’re enjoying a nourishing bowl on its own or stirring it into a casserole, this version is flavorful, versatile, and comes together with ease.
Why You’ll Love This Recipe
- Made dairy-free with coconut milk for a rich and creamy texture
- Uses a short list of simple, whole ingredients
- Perfect served as a soup or used to substitute store-bought canned cream of mushroom
- Whole30-compatible and gluten-free with cassava flour or arrowroot starch swap
- Ready in about 35 minutes
Ingredients for Dairy-Free Cream of Mushroom Soup
- Baby bella mushrooms: Provide deep, earthy flavor and the foundation of the soup and the closest flavor to canned soup
- Coconut milk: Creates a creamy, dairy-free base without overpowering the mushrooms
- Vegetable stock: Adds savory depth, helps deglaze the pan, and balances richness from the coconut milk
- Onion and garlic: Essential aromatics that build flavor from the start
- Fresh thyme: Adds subtle herbal notes that complement the mushrooms
- Flour or cassava flour: Helps thicken the soup to a classic cream-style consistency
How to Make This Mushroom Soup
The key to developing rich flavor is properly sautéing the mushrooms until their moisture cooks off and they just begin to caramelize. This concentrates their flavor and prevents a watery soup.
Once the mushrooms are browned, a small amount of flour (or cassava flour for Whole30 or gluten-free) helps thicken the soup, while full-fat coconut milk provides the creamy finish.
After flour has been stirred in and cooked, vegetable stock deglazes the pan and helps the thickening process begin. Fresh thyme, salt, and pepper are added to build the robust flavor.
Full-fat canned coconut milk is the final ingredient. Other dairy-free milk can be used, but the coconut milk thickens well for this recipe. Let it simmer until the desired thickness is reached and the soup coats the back of a spoon.
How to Substitute for Canned Cream of Mushroom Soup
A full batch of this recipe can be used instead of 2 cans of condensed cream of mushroom soup. It provides the same creamy consistency while adding fresher flavor.
There’s no need to dilute this soup, as it’s not condensed. It still packs the same amount of umami and richness to hold up in recipes calling for canned soup as an ingredient.
If you’re looking for a dairy-free replacement for canned mushroom soup, this recipe works well. It’s flexible with a short list of ingredients and is easily made Whole30-compatible or gluten free.
Leave a comment to let me know if you are enjoying this soup as a standalone or folding it into another recipe.
Dairy-Free Cream of Mushroom Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup diced white onion
- 4 cups finely diced baby bella mushrooms
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour, or cassava flour for Whole30
- 1 can (13.66 ounces) full-fat coconut milk
- 1 cup vegetable stock
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4 to 5 minutes, until softened. Add garlic and cook for 30 to 60 seconds, until fragrant.
- Add the diced mushrooms and stir to combine. Cook for 10 to 12 minutes, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates. Continue cooking until the mushrooms begin to lightly brown.
- Sprinkle the flour over the mushroom mixture and stir well to coat evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
- Pour in the vegetable stock and stir, scraping up any browned bits from the bottom of the pot. Add the coconut milk, thyme, salt, and pepper. Stir to combine.
- Bring the soup to a gentle boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until thickened.
- Taste and adjust seasoning as needed. Serve warm or store in the refrigerator for up to 4 days for use in casseroles and other recipes.
Notes
- Full-fat coconut milk helps the soup get thickened to mimic condensed soup. You can substitute other unsweetened plant-based milk, if you prefer.
- Fresh thyme is preferred for this recipe, but you can substitute dried thyme. Start with 1 teaspoon, taste, and adjust as needed.
- To save time, pulse the mushrooms in a food processor until they reach a finely diced consistency. Avoid over-processing into a paste.
- This recipe makes the equivalent of two cans of canned cream of mushroom soup.
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