Dairy-Free Cream of Mushroom Soup
This easy and healthy dairy-free cream of mushroom soup is rich, creamy, and full of flavor. Perfect as a comforting meal or a base for other recipes!
Equipment
- Blender
- Large Pot
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 16 oz mushrooms sliced
- 4 cups vegetable broth
- 1 tsp thyme dried
Creamy Base
- 1 cup coconut milk full-fat
- 2 tbsp nutritional yeast
- 1 tbsp arrowroot powder for thickening
- to taste salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until fragrant.
- Add mushrooms and cook until softened, about 5 minutes.
- Pour in vegetable broth and thyme, bring to a simmer and cook for 10 minutes.
- Blend the soup using an immersion blender or a standard blender until smooth.
- In a small bowl, mix coconut milk, nutritional yeast, and arrowroot powder. Stir into the soup.
- Simmer for another 5 minutes until thickened. Adjust seasoning with salt and pepper.
Notes
This soup can be stored in the fridge for up to 4 days or frozen for later use. For extra creaminess, blend longer or add more coconut milk.