Step By Step Recipe to Make Vegetarian Mushroom Soup Without Cream. Enjoy it piping hot with a side of freshly baked garlic bread, vegetarian skewers or salads as a light meal.
Love Mushrooms? Try this satisfying, filling and comforting Creamless Vegetarian Mushroom Soup Recipe that is easy to put together, creamy (minus the heavy cream). It is also Gluten Free and Vegan. It tastes so good that you will make a quick round to the kitchen for an extra serving!
This Mushroom Soup is not your regular Cream of Mushroom Soup. It is made sans cream, is suitable for anyone who is following a plant-based diet and / or looking for a dairy-free soup option. The soup is ideal for all age groups, unless you are allergic to nuts (please read substitutes in ingredient list below).
We are big Mushroom fans at home, especially my husband. Besides mushroom curry, we love Vegan Mushroom Biryani made in Instant Pot which is a weekend favorite and Focaccia made with mushrooms and caramelized onions.
This Mushroom Soup recipe is quite close to the Pumpkin Soup Recipe on blog which is also made without any cream (except this one is dairy-free). I like to make all soups from scratch and try to use minimally processed ingredients in our meals, including this soup recipe I share today.
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This dairy-free, lactose-free soup recipe is fairly easy and uses pantry staples. You can make an extra batch, serve it for a couple of days. I have never really frozen this soup as we are rarely left with leftovers.
Soup season in my part of the world is July to September when it rains and during winter months (Dec - Jan). It is the perfect lunch or dinner option while staying indoors, curled up on a sofa with an interesting book. A mug of hot soup is warming and comforting during such times.
Mushroom Soup Ingredients
The full list of ingredients are given in the recipe card below.
Mushrooms - I have used button mushrooms that are easily available. You can use Cremini Mushrooms, if available.
I have not tried this recipe using dehydrated or dry mushrooms. In case I do, will update the recipe accordingly.
Almond Flour - To thicken the soup, I have used almond flour. Usually All Purpose Flour (Maida) and / or Wheat Flour is used with butter to thicken the soup (roux).
Substitute with any gluten free flour in case you are unable to access almond flour.
Plant Based Milk - I have used Almond Milk for this recipe instead of regular milk. You can use any plant based milk like oat milk, coconut milk or cashew milk for this recipe.
If you are not particularly looking for a vegan recipe, substitute almond milk with regular milk or half milk / half cream.
Spices - This soup does not include any heat (chilli). It is spiced with black pepper powder and nutmeg. I love adding nutmeg to Mushroom Soup. It pairs well with the earthy taste of mushrooms, adds a wonderful warmth and aroma.
Broth / Water - To adjust consistency, vegetable broth or water can be used. If using store brought broth or vegetable stock, opt for a low sodium one.
Since the recipe I share is Vegan, I have used olive oil instead of butter.
Step-wise Recipe to Make Creamless Mushroom Soup
STEP 1 - In a pan, add olive oil and sauté finely chopped garlic. Do not let it brown too much.
STEP 2 - Add finely chopped onions and sauté until the onions are translucent.
STEP 1 STEP 2
STEP 3 - Add sliced mushrooms and almond flour.
STEP 4 - Sauté well until the mushrooms have cooked. This will take 4-5 minutes on medium low flame. Note - If needed, add few spoons of water to deglaze the pan to prevent it from burning. This should be cooled and then blend with some water until smooth consistency.
STEP 3 STEP 4
STEP 5 - Place the pan back on the stove and add the blended mushrooms. Allow it to simmer for a couple of seconds.
STEP 6 - Add Almond milk and some water (if needed) to adjust consistency. Now add black pepper powder, salt to taste and some nutmeg. Switch off the flame when the soup starts simmering.
STEP 5 STEP 6
Serving Suggestions
This is a Mushroom Soup for two recipe. It serves 2 people as an appetizer, served with salad, bread or pasta, it can turn into a filling meal of sorts.
You can easily double the recipe for extra family members at home.
Breads are the best accompaniment to soups. Nothing can match the aroma of freshly baked bread served with a warm mug of soup.
Garlic Knots and Pull Apart Garlic Bread made with whole wheat flour are perfect with this soup. You could also serve the soup with plain Eggless Yeast Dinner Rolls.
We also love pairing Chickpea Salad or Greek Salad with Mushroom Soup as a light lunch during summers.
The soup also makes a perfect mid meal snack or a late afternoon snack (one of those times when you are hungry and want to reach out for fried snacks). This keeps you full until dinner time.
Soup Recipes to Try
Instant Pot Minestrone Soup - A hearty soup with vegetables, beans and pasta. The recipe is Vegan.
Broccoli Soup - Subtle, non-spicy and comforting soup.
Tomato Soup - Classic Soup recipe with fresh ripe tomatoes. Contains no artificial thickeners or cornflour.
Lemon Coriander Soup - Filled with vegetables, subtle taste and aroma of lemon and coriander, this soup is excellent when you are feeling under the weather.
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Easy Mushroom Soup Without Cream (GF, Vegan)
Ingredients
- 250 gms Button Mushrooms sliced
- 1 tbsp Olive Oil or use any neutral oil
- 2 tsp Garlic finely chopped
- 1 Onion large, finely chopped
- 2 tbsp Almond Flour substitute with all purpose flour or wheat flour
- 1 cup Almond Milk substitute with any plant based milk or regular milk
- 1 ½ cup Vegetable Stock / Water
- ¼ tsp Black Pepper Powder
- 1/8 tsp Nutmeg Powder
- Salt to taste
1 cup is 250ml, 1 tbsp 15 ml, 1 tsp 5ml
Instructions
Prepping the Mushrooms
- Remove dirt and mud particles stuck on the surface using a kitchen paper towel. Rinse, drain and pat dry the mushrooms well. Slice them and keep aside.
Soup Preparation
- In a pan, add olive oil and sauté finely chopped garlic. Note - Do not let it brown too much.
- Add finely chopped onions and sauté until the onions are translucent.
- Add sliced mushrooms and almond flour.
- Sauté well until the mushrooms have cooked. This will take 4-5 minutes on medium low flame. Note - If needed, add few spoons of water to deglaze the pan to prevent it from burning.
- Switch off the flame. Allow it to cool and then blend it with 1/2 cup of stock or water until smooth consistency.
- Place the pan back on the stove, add the blended mushrooms. Allow it to simmer for a couple of seconds. Add 1/2 cup of stock or water to adjust consistency.
- Add Almond milk, black pepper powder, salt to taste and some nutmeg. Mix well and check consistency of the soup. If too thick, add 1/2 cup of stock or water. Stir well and check seasoning. Switch off the flame when the soup starts simmering.
Notes
- Consistency of the soup can be easily adjusted. I have added Almond Milk and Stock keeping in mind our tastes and preferences. Please also note the soup thickens with time so you can adjust consistency with either stock or extra almond milk.
- I add salt towards the end when the soup is simmering (during the final stages). It gives a better idea and prevents over-seasoning.
- Quantity of Black Pepper Powder and nutmeg can be adjusted.
- If you love spicy soup, drizzle some chilli oil before serving.
- This soup stays fresh in the refrigerator for couple of days. It can be reheated in a microwave. I have never frozen this soup nor refrigerated it more than 2 days.
- The recipe is Gluten Free and Vegan. If you are allergic to nuts, switch to oat milk or coconut milk instead of almond milk.
- Once almond milk or any plant based milk is added, be careful not to boil the soup or simmer it for too long.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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