This healthier version of cream of mushroom soup has been in my belly all week! It's great for lunch or dinner when it's cold outside, to keep your belly full and warm! This soup is earthy, creamy, and full of autumn flavors. Coconut milk is used instead of heavy cream to add extra flavor and make this dairy-free soup extra creamy.
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Ingredients You'll Need
- Mushrooms: you can use white (aka button) mushrooms or cremini (aka baby bella) mushrooms for this recipe.
- Yellow Onion
- Carrot
- Celery
- Canned Coconut Milk
- Sherry Cooking Wine or Orange Juice
- Chicken or Vegetable Stock
- Spices: Thyme, bay leaves, pumpkin pie spice, nutmeg, salt and pepper
- Lemon Zest
- Maple Syrup
- Olive Oil
Tips and Tricks
Clean the mushrooms
- Wipe the mushrooms clean with a damp towel; don't rinse them with water. Mushrooms tend to act a bit like sponges; it's very hard to get mushrooms dry after they get wet.
- Dry mushrooms sear, and damp mushrooms steam. Searing the mushrooms properly is important for this recipe because it deepens the mushroom flavor.
Brown the mushrooms
- To get the best mushroom flavor, you want to sear the mushrooms to a golden brown before adding any liquid. After cooking the onions, add the mushrooms, but don't add any more salt at this point. Salt will pull moisture from the mushrooms and prevent them from searing.
- Stir occasionally, not so much so that the mushrooms can't get that nice golden brown color, but just enough so that the onions don't burn. If needed, you can add more oil before adding the mushrooms to help them sear.
Adjust seasoning as needed
- Always taste your soup as you cook. If it needs more salt, add more salt. If it's too salty, add more maple syrup, or maybe a little lemon zest or thyme. Play with the recipe a little bit and make it your own.
Make ahead for the best flavor
- This is one of the greatest tips of all time: give your soup some time for the flavors to meld together. This is so easy to do. All you have to do is make the soup the day or night before you serve! Then, just reheat right before serving.
Topping Ideas
- Croutons
- Fresh Thyme
- Toasted Pecans
- Olive Oil
- Fresh Parsley
- Bacon
- Parmesan Cheese
To make this soup Whole30-friendly, omit the maple syrup.
Here are some other great soups to keep you warm when the weather is cold:
Curried Carrot and Ginger Soup
Recipe
Healthier Cream of Mushroom Soup (Dairy-Free)
A hearty version of creamy mushroom soup made dairy-free
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Immersion Blender or Blender
Ingredients
Veggies:
- 1 Medium Yellow Onion diced
- 1 Medium Carrot diced
- 1 Stalk Celery diced
- 1 Pound Button Mushrooms cleaned and sliced ⅛" thick
- 4 Cups Chicken or Vegetable Stock
- 12 Oz Can Full-Fat Coconut Milk
- ¼ Cup Sherry Cooking Wine or orange juice
- 1 tablespoon Maple Syrup
- 1 tablespoon Olive Oil
- 2 Bay Leaves
- 1 teaspoon Dried Thyme or 4-5 sprigs fresh
- 1 teaspoon Pumpkin Pie Spice
- ¼ teaspoon Nutmeg fresh grated
- ½ teaspoon Lemon Zest
- 1 teaspoon Salt or to taste
- ½ teaspoon Black Pepper or to taste
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Instructions
- Chop onion, carrot, and celery. Over medium heat, in a heavy bottom pot, heat olive oil and add onions and ½ teaspoon salt. Cook until translucent, stirring occasionally, about 5 minutes. Add carrot and celery then cook another 5 minutes.1 medium onion, 1 tablespoon olive oil, ½ teaspoon salt, 1 carrot, 1 stalk celery
- While the onions, carrots, and celery are cooking, clean the mushrooms with a damp towel to wipe off any dirt. Slice mushrooms ⅛" thick. Add them to the pot. Cook until softened and brown, stirring occasionally, about 7-10 minutes.1 pound of mushrooms
- Stir in bay leaves, thyme, and maple syrup. Cook another 2 minutes.2- Bay Leaves, 1 tbsp. thyme, 1 tbsp. maple syrup
- Deglaze the pan with sherry wine; be sure to get all the brown bits off the bottom of the pan. Stir in the stock, turn up the heat to medium-high, and simmer for 10 minutes.¼ cup sherry wine, 4 cups stock or broth
- Remove the fresh thyme (if using) and the bay leaves.Reduce the heat to low. Using an immersion blender, blend the soup mixture until the mushrooms are mostly pureed. Leave a little chunky if desired.
- Add the coconut milk, pumpkin pie spice, nutmeg, lemon zest, salt, and pepper and simmer for 20–30 minutes to allow the flavors to come together. Taste and adjust seasonings as needed.1 can of coconut Milk, 1 teaspoon pumpkin pie spice, ¼ teaspoon nutmeg, ½ teaspoon lemon zest, Salt and Pepper as needed.
- This soup may be made a day or two in advance (it actually gets better) and kept in the fridge. Just reheat before serving.
- Serve with a little love and enjoy!
Nutrition
Serving: 10ozCalories: 284kcalCarbohydrates: 18gProtein: 6gFat: 22gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1559mgPotassium: 694mgFiber: 2gSugar: 9gVitamin A: 3109IUVitamin C: 7mgCalcium: 51mgIron: 4mg
Tried this recipe?Let us know how it was!
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