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Dairy Free
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Gluten Free
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Vegan
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Vegetarian
Dairy Free Cream of Mushroom and Vegetables Soup
This is a mushroom soup recipe that you can easily make during these quarantined days when you may not be getting the amount of vitamin D that you should. Homemade Dairy-Free Cream of Mushroom and Vegetable Soup is creamy, smokey, and rich, made with fresh mushrooms, veggies, herbs, spices, and cashew nuts. This cream of mushroom soup is the ultimate comfort food that won’t make you bloated and will leave you satisfied for hours.
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.
Table of Contents
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.
Here are some more tasty and creamy recipes:
This Creamy Grilled Peaches and Burrata Salad is a delicious and creamy sweet summer salad.
You can make this Creamy, Sweet, and Easy to Make Shaved Brussels Sprouts Salad because it only takes a few ingredients and a few minutes.
Dairy Free Cream of Mushroom and Vegetables Soup
Equipment
- Soup pot
- blender
- garlic press
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.1 Tbsp olive oil, 3 leeks,, ¼ tsp salt
- Add mushrooms, garlic, dill, paprika, and tamari. Stir to combine and cook an additional 3-5 minutes until mushrooms begin to soften.2 cups mushrooms,, 2 cloves garlic,, 2 tsp dill,, 2 tsp smoked paprika, ¼ cup tamari
- Add stock and carrots and bring to a boil then reduce heat and allow to simmer for 10 minutes or until carrots are soft.4 cups vegetable stock,, 2 medium carrots,
- While the soup is simmering, strain and rinse the cashews.1 cup raw cashews,
- Add cashews to a high-speed blender along with 1 1/3 cups warm water. Blend until smooth.1⅓ cups warm water
- 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.3 cups spinach,
- Add lemon, salt and pepper to taste. Feel free to add extra lemon, salt or pepper to your liking.2 Tbsp lemon juice,, salt,, ground black pepper,
- Top with chopped Italian parsley before serving (optional).1 handful fresh parsley,