Dairy-Free Cream of Mushroom Soup

This dairy-free cream of mushroom soup is rich in flavors that compliment and enhance one another. It is healthier than any store-bought version and tastes amazing! This rich, creamy soup is savory and earthy with a hint of sweetness. It is one of my favorite soups and I’m sure you’ll love it too.

This soup is so delicious and pairs wonderfully with bread and a fresh salad! It freezes really well and is great to have on hand for using in casseroles like green bean casserole or tuna casserole.

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As part of my anti-inflammatory diet, I am dairy-free. It has been really challenging to find a good dairy-free cream of mushroom to use in green bean casserole and other casseroles. A few years ago, I started experimenting with making my own and have finally perfected this recipe!

You can use any variety of your favorite mushrooms in this recipe. I love the combination of Cremini mushrooms and Morel mushrooms. During the spring, when Morel mushrooms are in season, I try to make enough of this soup to stock my freezer for the year.

Let’s Highlight a Few Benefits of this dairy-free cream of mushroom soup:

Mushrooms: Mushrooms are a wonderful source of fiber, making them great for your gut health. Studies show that they support our immune function, cognitive health, and can help lower blood pressure. They also are loaded with vitamins. Mushrooms are a strong source of vitamin D; they absorb UV rays and convert it to vitamin D for our bodies. You can help this process by placing your store-bought mushrooms in the sun for 10-20 minutes.

Garlic: Garlic contains allicin which is antimicrobial and antiviral. This helps the immune system to fight infections. It is also full of antioxidants and anti-inflammatory properties.

Apple Cider Vinegar: Make sure to use raw unpasteurized apple cider vinegar to get the most benefits. It contains probiotics that can help with digestion and nutrient absorption. It is also an antimicrobial and this can help to detox harmful bacteria from our bodies. I love adding this to sauces, dressings, and many other recipes. ACV also has so many other uses in our home, including being a staple in my hair care routine and for washing our produce. Read more about our produce wash in this post on organic foods.

Bone Broth: Among many other benefits, bone broth is gut-healing and the collagen in it can help lubricate joints and reduce pain from inflammation. Collagen is also very beneficial for healthy skin, hair, and nails.

How do I store the dairy-free cream of mushroom?

I typically make a large batch of this dairy-free cream of mushroom soup to freeze and store for later use in casseroles.

I have two different methods of freezing this soup. My favorite method is using these:

soup cube trays (in the picture below).

Each tray holds four 1 cup cubes. I fill the tray and place them in the freezer. Once the soup is frozen into cubes, I transfer the soup cubes into a reusable freezer bag.

I love having pre-measured cubes already portioned out in the freezer. This is super handy if I forget to thaw the cream of mushroom soup out ahead of time. I am able to grab the exact amount that I need and toss it right into a recipe without struggling to thaw and remove it from a jar.

Another way I store the soup is in glass ‘mason’ jars. I have learned the hard way that it is very important to let the soup and jars cool completely before putting in the freezer. You also want to make sure to leave room at the top of the jar for expansion as the soup freezes.

How to make Dairy-Free Cream of Mushroom Soup:

Special Kitchen Equipment:

• Large Blender or Food Processor
• Dutch Oven, Stock pot, or a large deep skillet
  • My favorite dutch oven
• Soup cube trays or glass ‘mason’ jars for long term storage

Ingredients:

• 2 Cups Cashews
• Filtered Water (~1 cup)
• 3-4 Large Shallots
• 8 Cloves of Garlic
• 1.5 – 2 lbs of Mushrooms (Mixed Varieties of your favorite mushrooms. My favorite are Morel and Cremini.)
• Extra Virgin Olive Oil (~ 2 tbsp for Sautéing)
• 2 tbsp Champagne Vinegar (optional)
• 2 tbsp Apple Cider Vinegar
• 4 Cups Poultry Bone Broth
• 3 tsp Fresh Thyme
• 2 tsp Himalayan Salt
• 1/2 tsp White Pepper

Instructions:

**Pre-Soak the cashews in filtered water. I like to soak them for a few hours, this helps them blend up into a smoother, creamier texture. Place the cashews in a bowl and add about 1 cup of water, just enough to cover the cashews.

If you forget to pre-soak the cashews you can use hot water to soak them while you begin prepping the other ingredients.

• Peel and roughly chop the shallots.
• Peel and crush the cloves of garlic.
• Slice/quarter the mushrooms.
• In a dutch oven, stock pot, or large deep skillet heat 2 tbsp of olive oil over medium heat. Add the shallots, garlic, and mushrooms. Sauté for about 10 minutes until the mushrooms and shallots have softened.

• Add in the champagne vinegar and apple cider vinegar. Simmer for 3-5 minutes, until the liquid is reduced.
• Pour the soaked cashews and the water into a large blender or food processor. Blend until smooth and creamy.
• Add the mushrooms, shallots, garlic, fresh thyme, salt, pepper, and 1 cup of the bone broth to the blender. Pulse and blend until the mushrooms are diced to your desired consistency.
• Pour the contents of the blender back into the dutch oven, stir in the remaining bone broth. Simmer for about 5 minutes.

Enjoy this soup warm or follow my tips to freeze and store for later!

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5 from 4 votes

Dairy-Free Cream of Mushroom Soup

This dairy-free cream of mushroom soup is rich in flavors that compliment and enhance one another. It is healthier than any store-bought version and tastes amazing! This rich, creamy soup is savory and earthy with a hint of sweetness. It is one of my favorite soups and I'm sure you'll love it too.

This soup pairs wonderfully with bread and a fresh salad! It freezes really well and is great to have on hand for using in casseroles like green bean casserole or tuna casserole.

Servings 8 Cups

Author thispurelyjoyfullife.com – Kimberley

Equipment

• Large Blender or Food Processor
• Dutch Oven, Stock pot, or a large deep skillet
• Soup cube trays or glass 'mason' jars for long term storage

Ingredients

• 2 Cups Cashews
• Filtered Water ~1 cup
• 3-4 Large Shallots
• 8 Cloves Garlic
• 1.5 – 2 lbs Mushrooms Mixed Varieties of your favorite mushrooms. My favorite are Morel and Cremini.
• Extra Virgin Olive Oil ~ 2 tbsp for Sautéing
• 2 tbsp Champagne Vinegar optional
• 2 tbsp Apple Cider Vinegar
• 4 Cups Poultry Bone Broth
• 3 tsp Fresh Thyme
• 2 tsp Himalayan Salt
• 1/2 tsp White Pepper

Instructions

• **Pre-Soak the cashews in filtered water. I like to soak them for a few hours, this helps them blend up into a smoother, creamier texture. Place the cashews in a bowl and add about 1 cup of water, just enough to cover the cashews. If you forget to pre-soak the cashews you can use hot water to soak them while you begin prepping the other ingredients.
• Peel and roughly chop the shallots.
• Peel and crush the cloves of garlic.
• Slice/quarter the mushrooms.
• In a dutch oven, stock pot, or large deep skillet heat 2 tbsp of olive oil over medium heat. Add the shallots, garlic, and mushrooms. Sauté for about 10 minutes until the mushrooms and shallots have softened.
• Add in the champagne vinegar and apple cider vinegar. Simmer for 3-5 minutes, until the liquid is reduced.
• Pour the soaked cashews and the water into a large blender or food processor. Blend until smooth and creamy.
• Add the mushrooms, shallots, garlic, fresh thyme, salt, pepper, and 1 cup of the bone broth to the blender. Pulse and blend until the mushrooms are diced to your desired consistency.
• Pour the contents of the blender back into the dutch oven, stir in the remaining bone broth. Simmer for about 5 minutes.
• Enjoy this soup warm or follow my tips to freeze and store for later!

Notes

I often make this dairy-free cream of mushroom soup to freeze and store for later use in casseroles.

My favorite method for freezing and storing this soup is by using these:

soup cube trays

Each tray holds four 1 cup cubes. I fill the tray and place them in the freezer. Once the soup is frozen into cubes, I transfer the soup cubes into a reusable freezer bag.

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