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Dairy Free Cream of Mushroom and Vegetables Soup

Savnoury, flavorful, and plant based soup packed with veggies.
mushroom-soup-in-brown-bowls-with-a-spoon-and-an-orange-towel-on-the-side

WHAT I LIKE ABOUT THIS MUSHROOM SOUP:

I like that the ingredients are easily found at most grocery stores and that the ingredients don’t include all-purpose flour or soy milk like a lot of other mushrooms soup recipes that I have been seeing. This soup can also be easily adjusted to your diet preference, even turned into a vegan cream-of-mushroom soup if you want to, which makes it a great recipe for all.

Ingredients You Will Need to Make this Mushroom Soup

Olive oil: or any other oil you like to use.

Salt and Pepper: As always, for flavor.

Leeks: Just the white part of the leeks.

Mushrooms: You can use the button mushrooms, shiitake, crimini, or another that you like or can find.

Garlic: A great antioxidant addition to flavor up the soup.

Dill: Dried dill, which can be found easier than the fresh option right now.

Paprika: Smoked! Spice up the flavor of this cream of mushroom soup!

Carrots: Great vitamin A addition to any soup.

Stock: You can use chicken stock or vegetable stock (vegetable broth)

Tamari: A healthier version of soy sauce, also it’s gluten-free and contains less sodium.

Raw cashew: Not cashew milk, but rather just raw cashew nuts that you will need to soak in hot water for 30 minutes.

Spinach: A great source of iron that makes a great add on to the soup.

Lemon juice: Adds the tangy notes.

Fresh parsley: To garnish.

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How Do You Make Cream Of Mushroom Soup?

mushroom-soup-in-brown-bowls-with-a-spoon-and-an-orange-towel-on-the-side

Dairy Free Cream of Mushroom and Vegetables Soup

Savnoury, flavorful, and plant based soup packed with veggies.
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Course: Appetizer, Dinner, Lunch
Cuisine: American, Soup
Allergy: Dairy Free, Gluten Free, Vegan, Vegetarian
Total Time: 1 hour
Servings: 6
Calories: 222kcal

Equipment

Ingredients

  • 1 Tbsp olive oil
  • ¼ tsp salt
  • 3 leeks, white part, chopped
  • 2 cups mushrooms, crimini, buttons, shiitake, or others
  • 2 cloves garlic, minced
  • 2 tsp dill, dried
  • 2 tsp smoked paprika
  • ¼ cup tamari
  • 2 medium carrots, chopped
  • 4 cups vegetable stock, or chicken stock
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1⅓ cups warm water
  • 3 cups spinach, chopped
  • 2 Tbsp lemon juice, fresh
  • salt, to taste
  • ground black pepper, to taste
  • 1 handful fresh parsley, chopped, optional

Instructions

  • Heat olive oil in a medium sized soup pot. Add chopped leeks and a pinch of salt. Cook stirring occasionally until leeks are soft.
  • Add mushrooms, garlic, dill, paprika, and Tamari. Stir to combine and cook an additional 3-5 minutes until mushrooms begin to soften.
  • Add stock and carrots and bring to a boil then reduce heat and allow to simmer for 10 minutes or until carrots are soft.
  • While the soup is simmering, strain and rinse the cashews.
  • Add cashews to a high-speed blender along with 1 1/3 cups warm water. Blend until smooth.
  • Add blended cashew mixture to simmering soup pot along with chopped spinach. Return to a boil, reduce heat, and allow soup to simmer 2-3 more minutes then turn off heat.
  • Add lemon, salt and pepper to taste. Feel free to add extra lemon, salt or pepper to your liking.
  • Top with chopped Italian parsley before serving (optional).

Nutrition

Calories: 222kcal | Carbohydrates: 26g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 769mg | Potassium: 563mg | Fiber: 4g | Sugar: 12g | Vitamin A: 6269IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 3mg

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