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.
Servings: 4
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.