Cream of Mushroom Soup {dairy free}

5 from 1 vote

Cream of Mushroom Soup {dairy free}

To make this nut-free, use cauliflower for the cream, or dairy-free yogurt. Use about half of a small head of cauliflower, or about 150 g. Steam it until tender, cool it, and then pulse it in a blender or food processor until creamy.

You can also replace the cashew cream with yogurt or heavy cream if you are ok with dairy.

If you like your soups a bit on the salty side, add another ½ teaspoon of salt, for a total of 2 teaspoons. You can also start with 1 ½ teaspoons, and add at the end. If you're adding cashew cream cheese or yogurt, you won't need as much salt because the tanginess will fill up the flavor.

I love serving this soup with an extra batch of sautéed mushrooms and broccoli, or use another vegetable that you like.

The wine can be removed if you prefer but it adds a great flavor to the soup.

I included both cashew cream and cashew cream cheese recipes below. I prefer the cashew cream cheese, but if you prefer a sweeter soup, go with the cashew cream recipe.

Servings: servings

Calories: 192kcal

Ingredients

3 tablespoons olive oil
1 pound crimini mushrooms, sliced or chopped
2 shallots peeled and chopped; or use a small sweet onion
2 garlic cloves peeled and chopped
3 cups vegetable broth or water
3 tablespoons dry white wine optional
1 ½ teaspoons salt
½ teaspoon dried thyme or tarragon, optional
1 cup cashew cream cheese or cashew cream if you prefer it less tangy; recipes below

US Customary - Metric

Instructions

Place a large stockpot on medium heat and add olive oil, mushrooms, shallots, and garlic.
Sauté the mixture for 10 minutes or until the moisture from the mushrooms is mostly cooked off. Toss in a pinch or two of salt.
Add the vegetable broth, wine, the rest of the salt, and thyme. Simmer for 5 to 10 minutes, turn the heat off, and add the cashews cream.
Let the soup cool for a few minutes if you're going to blend it partially or fully. If you want to blend all of it, let it cool enough so it's not too hot to handle and blend in batches.
Serve hot. Store leftovers in the refrigerator for a few days or freeze for a few months.

Nutrition