Cream of mushroom soup is a classic winter warmer. There’s no need to miss out on this popular soup if you have milk allergy, are vegan or need to avoid dairy. Our delicious creamy dairy free mushroom soup is made with all plant based ingredients, making it allergy-friendly and vegan too. This quick and easy recipe is sure to become a family favourite.
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Dairy free mushroom soup ingredients
To make this allergy-friendly and vegan mushroom soup you’ll need:
- 900g (2 lbs) mushrooms (eg Swiss brown, white or a mix), hard stems removed and sliced
- 2 Tablespoons extra virgin olive oil
- 1 medium brown onion, finely diced
- 2 cloves garlic, crushed
- 1 Tablespoon fresh thyme leaves
- 2 Tablespoons gluten free soy sauce or tamari (or a soy-free soy sauce alternative if avoiding soy)
- 4 cups vegan vegetable stock/broth, warmed
- 1 and a half cups plant based cream (eg Flora thickened plant cream)
- ground black pepper to season
- 3 Tablespoons chopped parsley
- extra parsley or thyme for garnish
Mushrooms
We used a mix of small Swiss brown and white mushrooms in this recipe. You can use any mushrooms available. As the soup isn’t blended, if using large mushrooms you may need to cut them into smaller pieces after slicing.
Gluten free soy sauce or alternatives
The soy sauce in this recipe adds depth to the mushroom flavour. To ensure the soup is gluten free, be sure to use a gluten free soy sauce or tamari as an alternative. If you need to avoid soy due to a soy allergy, you can substitute the soy sauce with coconut aminos or other soy-free soy sauce options.
Vegan stock or broth
To keep this mushroom soup vegan we used a vegetable stock/bouillon . If you have homemade vegetable stock on hand it will be perfect for this recipe. Alternatively you can buy premade stock at the shops, but check the ingredients carefully for allergens. Some pre-made stocks contain milk and wheat. Our favourite allergy-friendly ready made stock and stock cubes to buy are are the Massel organic vegetable stock.
Dairy free cream
For a light and creamy taste, we used Flora thickened plant cream in this recipe. You can substitute any plant based cream that is suitable for your allergies, such as soy or oat based cream. You could also use a full fat coconut milk, but it will add a subtle coconut flavour to the soup.
Cooking method
Brush mushrooms, remove hard stems and thinly slice. Peel and thinly dice the onion.
Heat the olive oil in a large heavy based saucepan. Add the diced onion and crushed garlic to the pan and cook, stirring regularly, for 5 minutes or until the onion starts to turn clear.
Next add the sliced mushrooms and thyme leaves to the pan and stir to combine with the onion. Add the gluten free soy sauce, tamari or coconut aminos and stir through. Season with freshly ground black pepper if desired. Cook the mushroom mixture for a further 5 minutes, stirring regularly.
Add the warmed vegetable stock to the pan. Bring to the boil and then reduce heat and allow to simmer for around 15 minutes. In the last few minutes of cooking, add the plant based cream and stir well to combine.
Remove pan from the heat. Stir through the chopped parsley and serve into bowls. Use additional parsley leaves or sprigs of fresh thyme to garnish.
For other garnish ideas, you could use allergy-friendly croutons, crunchy fried shallots or – for the non-vegetarians and vegans – some crispy bacon pieces.
Serves 4 to 6.
Optional step for a smoother soup
This soup is designed to be served as is, with pieces of mushroom for texture. If you prefer a smoother soup, you can blend half of the soup mixture and return it to the pan to heat through before serving.
Storage and Freezing
Dairy free mushroom soup will keep in a well covered container in the fridge for up to 4 days and can be frozen for up to 3 months.
More allergy friendly recipes
For more allergy-friendly soup ideas, try our roasted tomato soup with basil, roasted sweet potato soup, dairy free creamy spiced roast pumpkin soup, or potato and leek soup.
Or make it a meal and serve a bowl of mushroom soup with our egg free sausage rolls.
You’ll find lots more allergy-friendly recipes on our recipe page.
Creamy Dairy Free Mushroom Soup (Gluten Free, Vegan)
Equipment
- 1 chopping board
- 1 Sharp knife
- 1 large heavy based saucepan
- 1 jug or saucepan for warming stock
- measuring cups and spoons
Ingredients
- 900 g (2 lb) mushrooms (eg Swiss brown, white or a mix), hard stems removed and sliced
- 2 Tablespoons extra virgin olive oil
- 1 medium brown onion, thinly sliced
- 2 cloves garlic, crushed
- 1 Tablespoon fresh thyme leaves
- 2 Tablespoons gluten free soy sauce or tamari (or coconut aminos if avoiding soy)
- 4 cups vegan vegetable stock/broth, warmed
- 1.5 cups plant based cream (eg Flora thickened plant cream)
- freshly ground black pepper to season
- 3 Tablespoons fresh parsley, chopped
- extra parsley or thyme to garnish
Instructions
- Brush mushrooms, remove hard stems and thinly slice. Peel and thinly dice the onion.
- Heat the olive oil in a large heavy based saucepan. Add the diced onion and crushed garlic to the pan and cook, stirring regularly, for 5 minutes or until the onion starts to turn clear.
- Next add the sliced mushrooms and thyme leaves to the pan and stir to combine with the onion. Add the gluten free soy sauce, tamari or coconut aminos and stir through. Season with freshly ground black pepper if desired. Cook the mushroom mixture for a further 5 minutes, stirring regularly.
- Add the warmed vegetable stock to the pan. Bring to the boil and then reduce heat and allow to simmer for around 15 minutes. In the last few minutes of cooking, add the plant based cream and stir well to combine.
- Remove pan from the heat. Stir through the chopped parsley and serve into bowls. Use additional parsley leaves or sprigs of fresh thyme to garnish.
Looks creamy and delicious! Plus, mushrooms are my favorite. Thanks for sharing!