Are you looking for an easy, dairy free cream of mushroom soup to make this winter? I have just the recipe for you. My creamy and delicious mushroom soup requires minimal ingredients and comes together in a few minutes.
This dairy free cream of mushroom soup is a childhood favorite of mine. Growing up in South India, I remember mushrooms were kind of a fancy thing back in the day. My mom always made this recipe whenever she purchased white mushrooms after she had learnt to make it from a cooking column in a local tamil magazine.
This creamy mushroom soup is perfect for winter dinners and I make it often just like the other soups in my blog like okra soup, broccoli soup or even the moringa leaves soup.
Jump to:
Ingredients
The ingredients to make this mushroom soup recipe are
- Olive Oil
- Cumin seeds or Jeera
- Garlic cloves
- Sweet Onion
- White Mushroom
- Potato
- Italian seasoning
- Salt
- Almond powder (optional)
- Cornstarch
- Almond milk
See recipe card for quantities.
Why should you make this recipe?
Dairy free - This mushroom soup recipe is perfect for those with lactose intolerance or dairy allergies. this soup is
Comforting and Warming: Ideal for cold winter nights, this soup is a comforting and warming dish that will leave you feeling cozy and satisfied.
Easy to Make: With simple ingredients and easy-to-follow instructions, this recipe is quick and convenient to prepare.
Delicious and Flavorful: Do not be fooled by the dairy free option for making the soup. The combination of mushrooms, onions, and garlic creates a rich and flavorful soup that will surely please you.
Gluten- free : This recipe does not use any all purpose flour, thus making it a gluten-free option as well.
How to make Dairy Free Creamy Mushroom Soup?
Prep the ingredients for making this recipe. Wash the mushrooms thoroughly in running water. Dry them with a kitchen towel, chop roughly and set aside. Finely dice the garlic cloves. wash, peel and roughly chop the potato and keep aside. Roughly chop the onions.
In a pan, add olive oil and once hot add in the cumin seeds and garlic cloves. Saute until they give off a fragrant aroma.
Add onions and saute till they become translucent. Do not brown them.
Add in the chopped mushrooms and potatoes to the pan.
Add ¼ teaspoon of salt and saute until the mushrooms become tender and soft and leaves out water.
Add in 2 to 2.5 cups of water or vegetable stock to the pan. To it also add the salt, almond powder, Italian seasoning. Mix the cornstarch powder with 3 tablespoons of water and add it in as well. Mix thoroughly and let it cook on a low to medium heat for 8 to 10 mins. You can also partially close the lid to let it cook faster.
After the potatoes have cooked through, allow the mixture to cool off completely before transferring the ingredients to a high speed blender to make a smooth puree. You can also make a puree of the ingredients right away with an immersion blender like I have done here.
After blending the mixture, pour the ingredients back into the pan and bring to the stove top. When the mixture is sufficiently hot, you can add in the almond milk and allow to cook for a couple of minutes before turning off the stove.
Hint: When adding the almond milk, if you find that the soup is still thick for your liking, you can add in water or vegetable broth.
Substitutions
- Olive oil - instead of olive oil, you can also use any other vegetable oil like sesame oil or canola oil.
- White mushrooms - You can substitute white mushrooms with cremini mushrooms for a slightly earthier flavor, or with shiitake mushrooms for a more intense, umami-rich taste.
- Garlic cloves - substituted with garlic granules.
- Almond powder - substituted with almond butter or it can be completely omitted.
Also, for those of my friends here who are fine with dairy, you can substitute oil with butter and almond milk with heavy cream or regular dairy milk.
Variations of the Dairy free Mushroom Soup
On days that I feel bored of the same recipe and try to add in different variations within the realm of mushroom soup.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Herb-infused Mushroom Soup: Add fresh or dried herbs like thyme, rosemary, or parsley to enhance the flavor.
- Creamy Mushroom and Wild Rice Soup: Add cooked wild rice to the soup for a heartier texture and flavor.
- Mushroom and Lentil Soup: Add cooked lentils to the soup for added protein and fiber.
- Creamy Mushroom and Spinach Soup: Add chopped spinach to the soup for added nutrients and color.
Storage Instructions
This dairy free creamy mushroom soups keeps well in the refrigerator for 2 days. After that, it lacks flavor and zest.
The recipe freezes well for upto 2 weeks when kept in a freezer safe container.
Top tip
You should note that mushrooms take little time to cook. Hence, remember to chop the potato into small cubes. This allows them to cook faster along with the mushrooms.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Dairy Free Cream of Mushroom Soup
- Total Time: 13 mins
Description
Are you looking for an easy, dairy free mushroom soup to make this winter? I have just the recipe for you. My creamy and delicious mushroom soup requires minimal ingredients and comes together in a few minutes.
Ingredients
Olive Oil - 2tsp
Cumin seeds or Jeera - ¼ tsp
Garlic cloves - 3
Sweet Onion (big size) - ¼
White Mushroom - 350 gms
Potato - 2 small
Italian seasoning - 1tsp
Salt - 1tsp
Almond powder (optional) - 1tbsp
Cornstarch powder - 1 tsp
Instructions
- Prep the ingredients for making this recipe. Wash the mushrooms thoroughly in running water. Dry them with a kitchen towel, chop roughly and set aside.
- Finely dice the garlic cloves. wash, peel and roughly chop the potato and keep aside.
- Roughly chop the onions and set aside.
- In a pan, add olive oil and once hot add in the cumin seeds and garlic cloves. Saute until they give off a fragrant aroma.
- Add onions and saute till they become translucent. Do not brown them.
- Add in the chopped mushrooms and potatoes to the pan.
- Add ¼ teaspoon of salt and saute until the mushrooms become tender and soft and leaves out water.
- Add in 2 to 2.5 cups of water or vegetable stock to the pan. To it also add the salt, almond powder, Italian seasoning. Mix the cornstarch powder with 3 tablespoons of water and add it in as well.
- Mix thoroughly and let it cook on a low to medium heat for 8 to 10 mins. You can also partially close the lid to let it cook faster.
- After the potatoes have cooked through, allow the mixture to cool off completely before transferring the ingredients to a high speed blender to make a smooth puree.
- You can also make a puree of the ingredients right away with an immersion blender like I have done here.
- After blending the mixture, pour the ingredients back into the pan and bring to the stove top.
- When the mixture is sufficiently hot, you can add in the almond milk and allow to cook for a couple of minutes before turning off the stove.
- Season the soup to taste and serve hot along with bread.
- Prep Time: 5 mins
- Cook Time: 10 mins
Manju says
★★★★★