- VE
- VN
- LC
- LC
Cream of Mushroom Soup (Dairy-Free)
This Dairy-Free Cream of Mushroom Soup is a homemade replacement for canned condensed soup. It eats well as a soup on its own, or you can fold it into Midwest-style casseroles like tater tot casserole or green bean casserole for the holidays.
Ingredients
Instructions
- Step 1
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4 to 5 minutes, until softened. Add garlic and cook for 30 to 60 seconds, until fragrant.
- Step 2
Add the diced mushrooms and stir to combine. Cook for 10 to 12 minutes, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates. Continue cooking until the mushrooms begin to lightly brown.
- Step 3
Sprinkle the flour over the mushroom mixture and stir well to coat evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
- Step 4
Pour in the vegetable broth and stir, scraping up any browned bits from the bottom of the pot. Add the coconut milk, thyme, salt, and pepper. Stir to combine.
- Step 5
Bring the soup to a gentle boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until thickened.
- Step 6
Taste and adjust seasoning as needed. Serve warm or store in the refrigerator for up to 4 days for use in casseroles and other recipes.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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