Dairy-Free Cream of Mushroom Soup

Most of you probably think of creamy soups as heavy and unhealthy. But what if I told you there are tasty ways to change it up? Look no further than our dairy-free cream of mushroom soup recipe!

This dairy-free cream of mushroom soup is one of those classic dishes that never seems to go out of style and makes a perfect winter meal.

Our homemade edition is nutrient-dense and flexible enough to be cream-of-anything with some minor tweaks (see alternate suggestions below). Plus it’s dairy-free, making it an easy one to please a crowd.

The addition of miso paste gives an added kick of umami flavor, along with probiotics, and using cashews and high-fiber cauliflower boosts the creaminess and nutrition without the use of dairy.

I hope you give this dairy-free cream of mushroom soup a try!

Looking for more soup ideas? Check out our Mediterranean Lentil Soup for another warm, satisfying, mid-week meal.

Dairy-Free Cream of Mushroom Soup

Creamy soups often get a bad wrap, but this healthy, non-dairy version will have you craving soup all winter.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings 4 people

Equipment

• 1 Stock pot or soup pot

Ingredients

  

• 2 ½ tbsp olive oil
• 1 medium onion, diced
• 4 cups chopped white or cremini mushrooms
• 4 garlic cloves, minced
• 2 tsp dried thyme, chopped
• 2 tbsp yellow miso paste
• 1 small head of cauliflower, chopped (about 4 cups)
• ½ cup raw cashews, unsalted
• 10+ cups water
• 1 tsp salt

Instructions

 

• In a large soup pot, sauté onion and mushrooms [or vegetable of choice] in olive oil until mushrooms release their liquid and begin to brown. Reserve a few mushrooms for garnish if desired.
• Add garlic and thyme; sauté an additional 2 minutes.
• Add miso paste and stir to coat onions.
• Add cauliflower and cashews and enough water to cover the cauliflower. Bring to a boil then reduce heat and simmer until the cauliflower is soft about 15-20 minutes.
• Add water if necessary to keep cauliflower covered.
• Remove from heat and let stand until cool enough to puree.
• Puree soup in batches in a blender (or use a stick blender). Be sure the cover of the blender is on tight as steam from the soup could pop the lid.
• Season with salt, to taste.
• If desired, add nutritional yeast or shredded cheese to amp up the flavor.

Notes

For Cream of Tomato:

Replace mushrooms with 2 cups of chopped canned tomatoes.

For Cream of Broccoli:

Replace mushrooms with 2 cups of broccoli florets