Dairy Free Cream of Mushroom Soup – a delicious and creamy soup all on its own and perfect for your holiday recipes!
Dairy-Free Cream of Mushroom Soup
This post is sponsored by Califia Farms®, but the opinions are my own.
Finally the Dairy Free Cream of Mushroom Soup recipe you have been looking for!
I have been wanting to get this recipe up on the blog for about a year now – I developed it last Thanksgiving and did a photo shoot, but I wasn’t happy with how the photos turned out and didn’t have a chance to re-shoot it! So here it is!
There seem to be SO many holiday recipes out there that call for Cream of Mushroom Soup and, of course, I could never find one that was dairy-free! Or, if I did, it didn’t taste very good or had a bunch of weird ingredients in it. So, naturally, I decided to make my own!
The creaminess comes from the coconut milk, the Califia unsweetened almond milk (my go-to dairy-replacement) and some flour! I will definitely make again to test out if gluten-free flour works as well and will update the post with the results!! I knew that all-purpose flour would definitely work so that is where I started!
I can’t wait for you guys to try this one out and for you use it in all your holiday recipes!!!
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Dairy Free Cream of Mushroom Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: approx. 3 cups
- Category: Soup
- Method: Stove Top
- Cuisine: American
Description
Dairy Free Cream of Mushroom Soup – A dairy-free version of your favorite Cream of Mushroom Soup (with Whole30/paleo versions)!
Ingredients
- 5 Tablespoons of vegan butter* (use ghee for Whole30 version – see notes)
- 1/2 cup minced yellow onion
- 8–12 oz sliced mushrooms
- 1 Tablespoon fresh thyme
- 1 Teaspoon salt
- 1/4 Teaspoon ground black pepper
- 1/4 cup + 1 Tablespoon all purpose flour (sub 1 1/2 Tablespoons arrowroot powder for Whole30)
- 3 cup chicken broth (vegetable would work too)
- 1/2 cup full-fat coconut milk (use immersion blender to fully combine first if the coconut milk has separated in can)
- 1/4 cup Califia unsweetened almond milk
- (Note: if you want the soup extra-creamy, simply reduce the amount of broth you use by 1/2 cup).
Instructions
- In medium/large sauce pan melt 3 Tablespoons ghee and add onion.
- Cook on medium, stirring constantly, until they reduce.
- Add mushrooms and cook on medium/high, stirring constantly until they cook down (approx. 5-7 mins) and start to brown. Stir fairly constantly. (add additional ghee, as needed to ensure pan doesn’t dry out – I added a couple extra Tablespoons – kind of depends how big your mushrooms are and how long they need to cook down, They will absorb the ghee pretty quickly))
- Add a pinch of salt and the thyme.
- Stir.
- Add remaining 2 Tablespoons of butter/ghee and let melt.
- Add flour and stir to fully combine.
- Add broth, 1/2 cup at a time, stirring after each pour.
- Let simmer about 10 minutes, stirring softly, and you will see it start to thicken.
- After 10 minutes, add coconut milk and almond milk.
- Stir to combine.
- Taste and add additional salt, pepper or thyme – as desired.
- Feel free to garnish with additional sautéed mushrooms and thyme.
- Let cool and it will continue to thicken.
Notes
- Maximum Thickness: if using in another recipe (like green bean casserole), allow soup to fully cool so that it reaches maximum thickness. If you don’t allow it to cool you may feel it isn’t thick enough for the recipe).
- Extra-Creamy: if you want the soup extra-creamy, simply reduce the amount of broth you use by 1/2 cup).
- Dairy-Free: to make dairy-free use vegan butter or coconut oil
- Whole30/Paleo: if you are just looking for a Whole30/Paleo option I would use ghee instead of vegan butter and use arrowroot instead of all-purpose flour
Keywords: dairy free cream of mushroom soup
Julie says
So excited to try this recipe tomorrow for Christmas! Can I make this recipe the day before and keep in the fridge before using it to make green bean casserole? Or do you think it will solidify/not reheat well if made ahead and kept in fridge?
Erin says
I think you can definitely make it the day before! It will thicken up in the fridge, but it will still work perfectly in a green bean casserole (I do it every year)!
Steven says
Nice recipe. I’m not a fan of coconut taste, I’ve tried it many times in recipes, no bueno. Have you tried using entirely almond milk in the recipe? Thanks in advance.
Erin says
Hi Steven – I have only ever used coconut milk in this recipe; it works so well because it has a great creamy, thick texture. I would be afraid almond milk would be too thin.
Sioux says
Is the measurement for ghee being used in melted form or solid form?
Erin says
Hi! I have measured both melted and solid and it works either way! A little more/less won’t make a huge difference!
Heather Prater says
This has been a winter of soups in my house, I make soup at least once a week. This has been a recurring favorite. Even my husband (who doesn’t like mushrooms) likes it! It is so flavorful, so filling and so simple. I even tweaked it to make it in the Instant Pot, which I think is an extra bonus. This will definitely be on repeat in our house!
★★★★★
Erin says
Hi Heather! I am so glad you guys are loving the recipe! Thank you so much for taking the time to leave your feedback, it means a lot! 🙂
Cheryl says
In your cream of mushroom soup could you use a gluten free flour in place of regular?
Erin says
Hi, Cheryl! Thanks for your question! I haven’t tried gluten-free flour so I can’t speak to whether that would work or not BUT I have used arrowroot powder to thicken soups (like the Whole30 Clam Chowder on the blog). I haven’t tested it yet, but if you use about a 1-2 Tablespoons of arrowroot in place of the flour and then add the remaining ingredients as described. Again, I haven’t tested it myself, but that is what I plan on doing when I have a moment to try it! If you do happen to try it and it works, definitely let me know! Thanks!