Rich and Creamy Dairy Free Cream of Mushroom Soup
This dairy free cream of mushroom soup is silky and deeply savory, made without a drop of cream. It comes together in about 40 minutes and gives you that classic spoon-coating texture.
If you have been missing creamy mushroom soup since cutting out dairy, this is the one you want. Cashews blend into the broth to build the richness, and the mushroom flavor stays front and center.
Why This Soup Works
Cashews do the heavy lifting here. They puree into a smooth cream that mimics dairy without muting the earthy mushrooms.
Because the soup base cooks in one pot and the cashew cream takes two minutes in a blender, the whole thing feels less fussy than a traditional cream soup. You get a glossy, velvety bowl without roux-roulette or a carton of heavy cream.
Ingredients
- 2 tbsp olive oil: any neutral cooking oil works
- 1 medium yellow onion, diced: white onion is fine too
- 2 cloves garlic, minced: use a garlic press or mince finely
- 1 lb cremini mushrooms, sliced: white button or a mix of wild mushrooms work well; avoid shiitake stems
- 1 tsp dried thyme: or 1 tbsp fresh thyme leaves
- ½ tsp salt: plus more to taste at the end
- ¼ tsp black pepper: freshly cracked if you have it
- 3 tbsp all-purpose flour: a gluten-free 1:1 blend works equally well
- 4 cups vegetable broth: choose a low-sodium one so you control the salt
- 1 cup raw cashews, soaked in hot water for at least 15 minutes, then drained: quick-soak method in notes
- 1 tbsp soy sauce or tamari: adds savory depth, use tamari for gluten-free
Variations / Substitutions
- Nut-free option: swap the cashews for 1 cup full-fat canned coconut milk, stirred in after simmering, and skip the blending step.
- Gluten-free: use a 1:1 gluten-free flour blend in place of all-purpose flour and tamari instead of soy sauce.
- Different mushrooms: shiitakes bring a meatier texture, oysters get silky, and a small handful of dried porcini rehydrated in the broth amps up the intensity.
- Extra protein: stir in shredded cooked chicken or drained white beans at the end of simmering.
Flaky Gluten Free Dairy Free Biscuits make the perfect bread to serve with this soup.
How To Make Dairy Free Cream of Mushroom Soup
Step 1: Sauté the Mushrooms
Warm the 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Toss in the minced garlic, sliced mushrooms, 1 tsp dried thyme, ½ tsp salt, and ¼ tsp black pepper. Let the mushrooms cook undisturbed for a minute or two at first, then stir now and then, until they release their liquid and the edges turn golden, about 8 to 10 minutes total.
The mushrooms will shrink and the pan will look dry and glossy at the edges. That browning is where the deep, savory flavor lives, so do not rush it. Once they are deeply colored, sprinkle the 3 tbsp flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
Step 2: Simmer the Broth
Pour the 4 cups vegetable broth and 1 tbsp soy sauce into the pot, scraping up any browned bits on the bottom. Bring the liquid to a boil, then lower the heat so the soup simmers gently. Let it bubble for 10 minutes, stirring once or twice, to marry the flavors and thicken slightly.
Right now the soup will look thin, with floating mushroom pieces. That is exactly where it should be. The cashew cream will bring it together in the next step.
Step 3: Blend the Cashew Cream
While the soup simmers, put the drained cashews into a blender. Ladle about ½ cup of the hot broth from the pot into the blender, enough to just cover the cashews. Blend on high until the mixture is completely smooth, pausing to scrape down the sides if needed. This takes about 30 seconds.
Pour the cashew cream back into the soup pot and stir it in. Let the soup simmer for another 5 minutes so it tightens up and the texture becomes velvety. You will notice the color lighten and the body turn glossy.
Step 4: Ladle and Top
Taste the soup and add a pinch more salt or a few cracks of pepper if it needs it. Ladle it into warm bowls and finish with a drizzle of olive oil, a scatter of fresh thyme leaves, or a few grinds of black pepper. The soup should be thick enough to coat the back of a spoon. Serve right away while it is piping hot.
Tips for the Best Mushroom Flavor
- Do not crowd the pan with mushrooms. A single layer lets them brown instead of steam. If your pot is small, cook the mushrooms in two batches.
- Soak the cashews in just-boiled water right when you start chopping vegetables. By the time the mushrooms are cooking, they will be soft enough to blend.
- If you want an even silkier finish, pass the soup through a fine-mesh strainer after blending the cashew cream into the pot. This catches any tiny cashew bits but is entirely optional.
Storing and Reheating Leftovers
Refrigerate: let the soup cool completely, then store it in an airtight container for up to 4 days. It will thicken a bit as it sits.
Reheating: warm the soup gently on the stovetop over medium-low heat, stirring often. If it feels too thick, thin it with a splash of vegetable broth or water.
What To Serve With This Soup
A hunk of crusty sourdough is the obvious move, the bread soaks up every last bit without going mushy. A simple arugula salad with lemon vinaigrette cuts through the richness. For a heartier meal, spoon the soup over farro or quinoa and top with sautéed greens.
Frequently Asked Questions
Can I use coconut milk instead of cashews?
Yes. Replace the cashews with 1 cup full-fat canned coconut milk and stir it in after the simmering step. Skip the blending step and simmer for just 2 more minutes so the coconut milk does not curdle.
Is this soup gluten-free?
The soup is gluten-free when you use a 1:1 gluten-free flour blend and tamari instead of soy sauce. Check that your vegetable broth is certified gluten-free as well.
Can I freeze cream of mushroom soup with cashew cream?
Freezing can cause cashew cream to separate and turn slightly grainy. If you do freeze it, thaw overnight in the fridge and blend it again to smooth it out. The flavor will still be great.
Why did my soup turn out grainy?
Grainy texture usually means the cashews were not blended long enough. Blend on high until the liquid runs completely smooth, up to a full minute if your blender is not high-powered. Soaking the cashews longer also helps.
Dairy Free Cream of Mushroom Soup Recipe
Ingredients
Method
- Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes, then add the garlic, mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms are golden, 8 to 10 minutes. Sprinkle in the flour and stir for 1 minute.
- Pour in the broth and soy sauce, bring to a boil, then reduce the heat and simmer for 10 minutes.
- While the soup simmers, blend the drained cashews with ½ cup of the hot broth until completely smooth. Stir the cashew cream into the soup and simmer for 5 more minutes to thicken.
- Taste and adjust salt. Ladle into bowls and top with a drizzle of olive oil, fresh thyme, or black pepper. Serve hot.
Notes
