Quick and Creamy Mushroom Soup Without Dairy

To make a quick dairy-free mushroom soup, you need a few key ingredients. First, gather 500g of mixed mushrooms. I love using shiitake, cremini, and button mushrooms. They add great flavor and texture. Next, you will need one large onion, chopped finely. The onion gives the soup a sweet base.

Quick and Creamy Mushroom Soup Without Dairy

Indulge in a warm bowl of comfort with my Quick and Creamy Mushroom Soup Without Dairy Delight. This delicious dairy-free recipe is quick to make and packed with flavor, using a mix of fresh mushrooms, rich vegetable broth, and creamy almond milk. Perfect for a cozy meal, it impresses guests and satisfies cravings in just 30 minutes. Click through to explore the full recipe and add a healthy twist to your dining experience!

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Ingredients

500g mixed mushrooms (shiitake, cremini, and button), sliced

1 large onion, chopped

2 cloves garlic, minced

3 cups vegetable broth

1 cup unsweetened almond milk

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.

Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are tender.

Sprinkle in the dried thyme, salt, and pepper, mixing well to combine.

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 10 minutes to let the flavors meld.

Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and add the almond milk. Blend until smooth and creamy.

Return the soup to the pot to warm through if necessary. Adjust seasoning with more salt and pepper if desired.

Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4