Free Recipe For Mushroom Soup
This hearty mushroom soup is easy to make, low fat, dairy free, vegan, paleo, Whole30 and keto friendly.See below for great additions to this creamy mushroom soup and tasty substitutions.
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This soup is incredibly flavorful but isn’t the most filling soup since it’s mostly mushrooms and doesn’t have a ton of fat (unless you use canned full fat coconut milk). Because of this, I often serve something on the side to make it a more filling meal! Here are ideas on what you can serve with vegan creamy mushroom soup:
Easy Vegan Mushroom Wild Rice Soup (gluten Free)
This vegan mushroom soup uses a mixture of cremini mushrooms (baby portabella mushrooms) and white button mushrooms. The cremini mushrooms add a depth of flavor and umami that you don’t get with just white button mushrooms. You could also use shitake mushrooms, but those are usually more expensive so I stick to cremini and white button to save money.
To save time, you can buy the mushrooms pre-sliced but I prefer to buy them whole and slice them myself since the pre-cut mushrooms can go bad faster.
To prepare the mushrooms, use a dry paper towel to brush off any soil/dirt you see. Don’t run mushrooms under water, as they are very porous and will absorb the water, and never really develop their flavor fully.
Creamy Vegan Mushroom Wild Rice Soup
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.
This recipe for dairy free mushroom soup uses arrowroot(or tapioca flour) to thicken the soup (no cream or milk needed). It’s important that you mix in the arrowroot powder into a cold or room temperature liquid before adding it to the heat. This is to ensure the mixture is smooth since the heat will cause any clumps to clump together more.
Tip: If you wanted a creamier soup, you could 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.
Gluten Free Cream Of Mushroom Soup {dairy Free & Vegan Option}
The hearty vegan mushroom soup can also be made creamier with the addition of white beans to make the best ever vegan white bean mushroom soup, or boiled potatoes for a vegan and paleo recipe! Both of these are an awesome way to add creaminess.
You could also add 1-2 tablespoons of vegan (or regular) cream cheese. The Kite Hill Chive Cream Cheese would be delicious stirred into this soup!
To make this vegan cream of mushroom soup, reduce the vegetable broth by half and blend the soup in the blender in batches or using an immersion blender.
Vegan Condensed Mushroom Soup (perfect For Casseroles) • It Doesn't Taste Like Chicken
Once blended, continue to add more non-dairy milk as needed until it reaches your desired thickness. If you add too much liquid, you can always add in more arrowroot powder (just remember to dissolve it in water before adding it in so it doesn’t clump).
This easy mushroom soup is 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.
Vegan Creamy Mushroom Soup.
Fridge: This recipe will last 4-5 days in the fridge once prepared. Be sure to store it in a covered glass container (I use mason jars for easy storage). Reheat in the microwave or on the stove!
Freezer: This recipe can be frozen. However, if you choose to freeze this recipe, the arrowroot powder can get a little gritty after freezing but this doesn’t always happen, so I prefer to make it fresh!
Mushrooms: You can use all white button mushrooms, all baby portobello mushrooms, cremini mushrooms or a mixture of your favorite mushrooms in this soup.
Hungarian Mushroom Soup (vegan Or Gluten Free!)
Onions: The onions compliment the mushrooms and add a depth of flavor. You could also use shallots, green onions or omit the onions completely.
Fresh thyme: As I mentioned above, thyme and mushrooms are made for each other. You can also use dried thyme (about 1 tsp) or italian seasoning (1-2 tsp).
Vegetable broth: You can also use vegetable stock, chicken stock or broth or even a bouillon cube in place of the vegetable broth.
Vegan Cream Of Mushroom Soup Recipe
Tapioca starch/flour: This helps to thicken the low-fat mushroom soup. You can also use arrowroot flour or corn starch to thicken. You will need equal measurements of either of these substitutions.
Dairy free milk: You can use any dairy-free milk you enjoy (be sure it’s not sweetened or vanilla though). You could also use regular milk of you are not dairy free.
Bay leaf: This helps add a depth of flavor to the soup. If you don’t have a bay leaf, add an additional teaspoon of coconut aminos (or soy sauce).
Healthy Mushroom Soup
Coconut aminos: These are a soy-free and gluten free version of soy sauce. You can also use tamari (gluten free soy sauce) or soy sauce in place of the coconut aminos.
Garlic powder: I like to use garlic powder in this recipe so it doesn’t take over the flavor (as garlic can be very powerful). If you love garlic, you could use 2-3 cloves of fresh garlic, added with the onions in the beginning of the recipe.
This is the most flavorful healthy mushroom soup! Easy to make, low carb, dairy free, vegan, paleo and Whole30 friendly. Ready in about 30 minutes this vegan mushroom soup recipe will quickly become a family favorite!
Vegan Cream Of Mushroom Soup
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.
I love the ideas about adding greens and white beans. I added celery, garlic, baby romaine, vegan bouillon and white beans for protein. I used the immersion blender to thicken. I didn’t have aminos so this was my solution. Thanks for offering a dairy free oil free recipe!
Delicious! Next time I will double the quantity. I cooked the onions covered for longer than 4 minutes as if I was making onion soup, but other than that I stuck to the recipe. Blending part of the soup at the end definitely added to the thickness and flavour.
The Best Vegan Cream Of Mushroom Soup
Could I use a can of white mushrooms? I only have 1/2 a pack of mushrooms & not feeling well to go n buy more. Thx
Hey there Xenia - canned mushrooms can have a different taste/texture than fresh mushrooms. You could certainly try this (I would recommend rinsing the mushrooms to get rid of any of the canning liquid on the mushrooms) to get the best results. If you do use canned, please let me know how that turns out. Hope you feel better!
I made this with potatoes, cooked down from the beginning with the onions. I also added cooked brown rice at the end, and threw in a little turmeric powder. The mushrooms I used were shiitake and baby portabello. Literally one of the best dishes I've ever made.This simple and healthy homemade cream of mushroom soup a super delicious alternative to store bought options. Made with lots of mushrooms, aromatics, and a few “secret” umami boosting ingredients for tons of savory flavor. Perfect on it’s own or as a base for your favorite comfort food recipes. Gluten free, dairy free, vegan, and Whole30 compatible.
Vegan Cream Of Mushrooms Soup Recipe
A quick note on this recipe! The original version of this post was published back in 2015. Since then I’ve re-tested the recipe, updated the photographs, and the content. I’m republishing it for you today to enjoy! I hope you continue to make and love this healthy cream of mushroom soup. xo
A favorite go-to healthy soup of ours that is delicious on it’s own, or as a base for other comfort food recipes. A clean and wholesome replacement for store bought options that is naturally gluten free, dairy free, paleo, vegan, and Whole30 compatible!
And the truth is it’s fairly simple to make! Lots of flavor, not a lot of effort. Which is always a welcome ratio when pulling dinner together.
Slow Cooker Mushroom Soup With Sherry Recipe
With just a little bit of prep the perfect blend of herbs, aromatics, and a few umami boosting “secret” ingredients create all the delicious ‘shroomy magic.
Made without milk, without cream, and without flour. Simple and fresh ingredients give this healthy mushroom soup some full flavored magic that you just won’t find in a canned soup!
This healthy homemade cream of mushroom soup is incredibly easy to make. All you need is a handful of healthy ingredients, a soup pot, and a blender.
Vegan Mushroom Soup (creamy & Delicious)
Topping your mushroom soup with a few sautéed mushrooms and fresh herbs (as pictured in this blog post) is a lovely way to style the soup for an elevated presentation.
Using a small skillet, heat a tablespoon or so of olive oil over medium high heat until shimmering. Add mushrooms and sauté, stirring occasionally, until tender and caramelized. Season with a generous pinch
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