A quick and easy recipe for making a creamy Dairy Free Cream of Mushroom Soup in your own kitchen. Perfect for enjoying on its own or in any of your classic holiday recipes!
The Best Dairy-Free Cream of Mushroom Soup
Never buy a can of condensed cream of mushroom soup again! This simple recipe for making a homemade condensed soup with simple ingredients can be made in about 30 minutes right on your stovetop, way better than that canned stuff. We love using it in all those casserole recipes that are popular in the cold weather season. Total comfort food that is packed with flavor and so creamy that nobody will ever know that it also happens to be dairy-free!
Can’t wait for you guys to try this one out and for you use it in all your holiday recipes (especially our Dairy-Free Green Bean Casserole)!!!
What You Will Need
- butter – option to use regular butter or vegan butter to melt in the pan for sautéing the onions and mushrooms.
- onion – we love the mild sweet yellow onion flavor in this soup!
- fresh mushrooms – the hero of soup, we typically use regular white button mushrooms but feel free to grab any of your favorites from the grocery store. Baby bella mushrooms or cremini mushrooms would be good too!
- fresh thyme, kosher salt, & ground black pepper – some fresh herbs & simple seasonings that bring depth of flavor.
- flour – the thickening agent for this soup recipe – option to use 1-to-1 gluten-free flour if you want.
- chicken broth – buy your favorite at your local grocery stores or, for added flavor, make your own homemade chicken broth!
- coconut milk & unsweetened almond milk – these bring all the creamy soup goodness!
How to Make Dairy Free Cream of Mushroom Soup
This creamy mushroom soup begins by melting the butter in a large saucepan on medium-high heat. Once it is melted you can add the chopped onion and cook until they become translucent. Now you can toss in the mushrooms.
Continue cooking the white mushrooms for about 5-7 minutes so that they soften and turn brown. Then add the salt, thyme, and the rest of the butter to melt.
Next, it is time to add the flour. Mix to fully coat the mushrooms, creating a bit of a paste around them.
For best results, gradually add the broth a half cup at a time while continuing to mix as you add it. Let it simmer for about 10 minutes. Finally, add-in your coconut milk and dairy-free milk, mix again, and taste. Make any seasoning adjustments that you want (i.e. salt, thyme, pepper).
Enjoy or let it cool (to thicken a bit more) and add it to any of your favorite recipes.
Best Ways To Use Dairy Free Cream Of Mushroom Soup
Here in Minnesota, there is simply nothing better than a warm casserole (or hot dish) that uses cream of mushroom soup to bake everything together in our favorite casserole dish. Our all-time favorite is dairy-free green bean casserole , but we also love using it in our broccoli casserole, meatballs and rice, & cauliflower mushroom risotto. Option to make a double batch to add to even more recipes or store for later.
How To Store Homemade Cream Of Mushroom Soup
After you have let your soup cool, you can simply place it in an airtight container in the refrigerator for 7 days (perfect for making ahead of time at the holidays) and in a freezer-safe container for up to 2 months. When you are ready to use it, you can thaw in the fridge overnight.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to follow me on Facebook, check out my Instagram account or see what I am pinning on Pinterest!
Other Soup Recipes You Might Like
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 Recipe – A dairy-free version of your favorite Cream of Mushroom Soup!
Ingredients
- 5 tablespoons of vegan butter
- 1/2 cup yellow onion, minced
- 8–12 oz mushrooms, sliced
- 1 tablespoon fresh thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup + 1 tablespoon all purpose flour
- 3 cup chicken broth (vegetable broth 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 unsweetened almond milk (or another non-dairy milk)
Instructions
- In medium/large sauce pan melt 3 tablespoons vegan butter and add onion.
- Cook on medium heat, 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 butter, as needed to ensure pan doesn’t dry out – I added a couple extra tablespoons – it depends how big your mushrooms are and how long they need to cook down, they will absorb the butter pretty quickly).
- Add salt, thyme and remaining 2 tablespoons of butter and let melt.
- Add flour and stir to fully combine.
- Add broth, 1/2 cup at a time, whisking after each pour.
- Let simmer about 10 minutes, whisking 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.
- Whole30/Paleo: if you are just looking for a Whole30/Paleo option I would use ghee instead of vegan butter and sub 1 1/2 tablespoons arrowroot or tapioca starch for the all-purpose flour.
Nutrition
- Serving Size: 6 oz.
- Calories: 183
- Sugar: 2.8 g
- Sodium: 1159.6 mg
- Fat: 13.9 g
- Carbohydrates: 11.8 g
- Protein: 4.9 g
- Cholesterol: 3.7 mg
Keywords: dairy free cream of mushroom soup
Originally published November 12, 2018.
JJ B says
I can’t believe how much this tastes like the dairy version. It tastes so freaking amazing. I added chicken and put the soup in a bread bowl.
*substituted oat milk instead of almond milk*
★★★★★
Erin says
So happy to hear that!! Thanks for taking the time to leave a review!
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!