Easy Dairy Free Mushroom Soup
Dairy free mushroom soup is a must for any mushroom lover. Easy to make, ready in 30 minutes and cooks in just one pot! This recipe uses simple ingredients but is full of deep savory flavors. It’s sure to become your go-to favorite.
If you your go-to comfort food meal is soup, you should check out my favorite soup recipes, including Greek Lemon Chickpea Soup and Butternut Squash Soup.
Here, you’ll find simple, gluten free recipes that are easy to make, quick and and packed with the best ingredients. I love sharing easy, from-scratch meals that fit into busy lives. To get to know more about Bites of Wellness and my fresh take on food, head over to the About page!
Why you will love this recipe
- Simple ingredients that let mushrooms be the stary
- Quick and easy
- 30 minute meal
- Better than store bought
- No canned soup
- Thick and creamy without any dairy!
- One pot meal
- Great for entertaining – this recipe is perfect for entertaining because its not only flavorful but also vegan, dairy free, gluten free and Whole30 friendly.
Spotlight on key ingredients
- Sliced mushrooms – I recommend a combination of white mushrooms and baby bella mushrooms (cremini mushrooms). You could also use all white mushrooms or all baby bella mushrooms.
- Shitake mushrooms or larger portobello mushrooms cut down into bite size pieces can also be used..
- Fresh Thyme – fresh thyme is what really gives this recipe its fantastic flavor. You can make this with dried thyme, you will only need 1 teaspoon.
- Vegetable broth – vegetable broth helps the soup taste like it’s been cooking all day on the stove.
- Arrowroot powder – arrowroot powder helps to thicken the soup, helping to create a creamy mushroom soup texture without being too thick. You can also use tapioca starch or cornstarch.
- Dairy free milk – dairy free milk helps create that creamy mushroom soup consistency and flavor without using any dairy. You can use almond milk, cashew milk, oat milk, canned coconut milk (full fat coconut milk), or whatever your favorite nondairy milk is.
How to make dairy free mushroom soup
Chop the onions and slice the mushrooms. Bring a large pot over medium heat. Sauté the onions until slightly softened.
Add the mushrooms to the onions in the pot and cook mushrooms and onions for 5-6 minutes.
Add the fresh thyme, salt, garlic powder, bay leaves and coconut aminos to the mushroom and onion mixture.
Mix the arrowroot powder into the vegetable broth (or vegetable stock) and stir well until completely combined. Pour the arrowroot powder and vegetable broth slurry and the dairy free milk into the mushroom and onion mixture and allow it to come to a simmer for 15 minutes to thicken.
After 15 minutes, serve hot or you can blend up some of the soup with an immersion blender to thicken the soup a little more to create a creamy mushroom soup.
Top tips
- Time saving tip – You can buy pre-sliced mushrooms (white baby mushrooms or cremini mushrooms) in most grocery stores. This can help save you time on the prep of this recipe.
- Double or triple the recipe – As written, this soup only makes 2 large bowls, which disappears quickly. You can double or triple the ingredients to make a larger batch of soup. Just note that it may take longer to sweat out the mushrooms. Also be sure to use a large pot.
- To prepare the mushrooms, use a dry paper towel to brush off any soil/dirt you see.
- Wait to salt the mushrooms until after they have cooked down for some time. Adding salt too early can cause the mushrooms to not fully release all their water, which can give them a spongy texture.
Serving suggestions
This soup is creamy and hearty but not super filling since it’s mostly just mushrooms. Therefore, I recommend serving it as a starter/appetizer or served with salad and/or bread.
- Salad – Soup and salad go together so well (add a hunk of bread and call it a meal). Some great options would be Shaved Brussel Sprouts Salad, or Cruciferous Crunch Salad
- Bread or crackers –Homemade Seed Crackers, pita bread, or crusty bread warmed up in the oven.
- Grains – To make the soup more filling you could add 1 cup of cooked grains (rice, quinoa) to the soup.
Topping Ideas
Give the soup more texture by adding a topping. Some great options include:
- Croutons
- Fried onions
- Parmesan cheese (regular or vegan)
- Microgreens (broccoli, kale, arugula, radish)
- Fresh thyme leaves
Common Questions
What if you don’t have fresh thyme?
- Dried thyme – Dried herbs are much stronger, so you will want to use about 1 teaspoon.
- Herbs de Provence – add about 1-2 teaspoons
- Dried Italian seasoning – add about 1-2 teaspoons.
When using dried herbs, I recommend to rub them through your fingers, this helps release some of the natural oils in the herbs, giving them more flavor.
How to thicken soup without heavy cream
Arrowroot (or tapioca flour or cornstarch) is used to thicken the soup.
It’s important that you fully mix in the arrowroot powder into cold or room temperature liquid before adding it to the heat. This is to ensure the arrowroot doesn’t clump in the soup.
To make the soup even creamier, blend half of the soup with an immersion blender or high-speed blender to help thicken it more. You could also add pureed white beans or mashed potatoes to the soup to help thicken it without cream.
Can this soup be made ahead of time?
The beauty of this easy mushroom soup is that it’s almost better the next day, so if you are having company, this would be a great make ahead meal. Just give the soup a few minutes to come back up to temperature over medium low heat before serving.
Note: This recipe only makes 2 servings, so if you are making it for company, you will want to double the recipe.
If you love this recipe, you should try
Dairy Free Mushroom Soup
Guided Recipe Video
Ingredients
- 1 large white onion - diced
- 1 package white button mushrooms - 10 oz sliced
- 1 package baby portobello mushrooms - 10 oz sliced
- 10 stalks fresh thyme - leaves removed
- 1 bay leaf
- 1/2 tbsp coconut aminos (or tamari or soy sauce)
- 1/2 tsp sea salt
- 1/2 tsp garlic powder - optional
- 1 cup vegetable broth
- 1 tbsp tapioca flour - or arrowroot or cornstarch
- 1 cup dairy free milk - unsweetened
- freshly ground pepper
Instructions
- Heat a large pot over medium heat. Add the diced onions and cook for 5-7 minutes while you slice the mushrooms..
- After 5-7 minutes, move the onions to the sides of the pot and add the mushrooms, allow to cook 5 minutes.
- Stir the onions and mushrooms together. Add fresh thyme leaves and continue to cook, at least 10 minutes.Note: You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
- Add the bay leaf, salt, coconut aminos and garlic powder (optional) to the mushrooms.
- Add the tapioca starch to a bowl with the vegetable broth and stir well to combine. Add the vegetable broth mixture and dairy free milk to the mushroom mixture and stir well.
- Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
Equipment
- 1 Immersion Blender Optional
Recipe Notes
- This soup is amazing the next day as well and can easily be doubled or tripled.
- To make the soup creamier, you can blend half the soup in a high speed blender (be careful, it’s hot).
- To thicken the soup even more, you can add a can of drained white beans or boiled potatoes.
- A mixture of cremini (baby portobello) and white button mushrooms are best. However you can use all cremini or all white button mushrooms if you need to.
- If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme.
- Dairy free milks that this works well with include: unsweetened almond milk, coconut milk, cashew milk or oat milk.
- Substitutes for tapioca starch include arrowroot powder or cornstarch.
- Fridge – Store leftovers in an airtight container up to 4 days in the fridge. Reheat in the microwave or on the stove!
- Freezer – If needed, you can also freeze the leftovers for up to 2 months in a freezer safe container. However, arrowroot powder can get a little gritty after freezing. so I recommend that you don’t freeze it unless absolutely necessary.
This is great- and it’s even BETTER if, once it’s ready, scoop out about 3/4 of the mushrooms and onions, puree them, and add them back to the soup. WOW! I also added some Magic Mushroom Powder- google the recipe. It’s yummy!
This is so so yummy. I made it, substituted Corn flour for the Tapioca and used Coconut milk instead of Almond milk. I have never been so glad my Husband and Son are not Mushroom fans. I get the Soup all to my self… there is a God…lol
Used shiitake rooms fresh from the local grower and thyme from the garden. it was great!
Thanks!
I like all types of soups , but soup with mushrooms is something that makes me to feel better! As mushroom lover i’m saying that this recipe is great!
Made this today with multiple kinds of mushrooms…yummy! I’m not 100% Vegan, so made with home made chicken bone broth and pureed about 1/3 of the mushrooms at the end to make a thicker soup. Will definitely make with veggie broth, when I have home made on hand.
What a fabulous recipe. I used soy milk and freeze-dried thyme leaves instead of the sprigs and quadrupled the recipe. One request/suggestion: Post a weight or measurement for the chopped onions. My onions were very large, so I used only three, but I was uncertain about the quantity. For anyone trying this for the first time: The amount of solids (chopped onions and mushrooms) appears very large, so much so that you’d never expect there to be enough liquid to make it work. But, everything cooks down beautifully and results are great.
AMAZING SOUP!!!!!!!!! Not “mush room” left in my belly with this on the stove. Simple, easy, fast. “Caps” off to you for the recipe! Will be making again soon.
I’ve made a couple times. This time I subbed Savory for the Thyme b/c my store was out. Turned out great and I used 2 cloves of garlic and Cashew Milk.
This soup was wonderful! I will be tripling the recipe next time.
This was delicious. I used a canned coconut milk for this and since I had no use for the rest of the can I just put the whole thing in and used the same amount of vegetable broth to balance the flavors – and an extra splash of soy sauce. (oh and corn starch instead of tapioca). It was delicious and I think this will have to be added to my winter soup rotation. I might try someone else’s idea of adding wild rice to it, that sounds yummy!
Not sure if it had the same taste. But I used coconut milk and it was amazing. Used cremini and button mushrooms still amazing.
I blended half of it then added it back into the pot which I think made it much more creamy! I also replaced the tapioca starch with a table spoon of chia seeds it worked out perfectly and didn’t change any flavors! All in all I loved this recipe!!
Killer soup! Just made it tonight using the random mushrooms I had on hand. 2 fresh portobello, handful dried shiitake and handful dried porcini. I hydrated the dried mushrooms in boiling broth and let them sit for 30 minutes then added to the pot after the onions and fresh mushrooms were cooked.
There were no leftovers. Even my mushroom picky kids gobbled it up. I served it up with braised garlicky kale and we had plenty of soup for four people. Guess it depends on your portion sizes. I’ve added this one to our go-to recipe bank. I plan to make it for some upcoming dinner guests. Soooo yummy.
Oh yum! I’ve got to try this. My husband likes mushrooms, but in moderation, so I guess I’ll have to make it when he’s out of town. ;)
This was very tasty…if you love mushrooms you will ,over this soup. I have never heard of almond cheese, but I did us the Parmesan cheese. I loved the taste and texture. It’s a keeper.