Quick and Creamy Mushroom Soup Without Dairy

Craving a warm, comforting soup without the dairy? Discover our quick and creamy mushroom soup recipe that's bursting with flavor and easy to make! With just a few simple ingredients like fresh mushrooms, onion, and coconut milk, you can whip up a delicious meal in no time. Perfect for any diet, this soup is both nutritious and satisfying. Click through to explore all the tasty details and enjoy a delightful, dairy-free treat today!

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Ingredients

400g fresh mushrooms (button or cremini), sliced

1 medium onion, chopped

2 cloves garlic, minced

3 cups vegetable broth

1 can (400ml) coconut milk (full-fat for creaminess)

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon nutritional yeast (optional for umami flavor)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions

Heat a large pot over medium heat and add the olive oil.

Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent.

Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes, or until the mushrooms are tender and any moisture has evaporated.

Sprinkle in the dried thyme and nutritional yeast (if using), stirring to combine well.

Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce heat to low and let it simmer for about 10 minutes.

Carefully blend the soup using an immersion blender until it's creamy and smooth. (Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.)

Pour in the coconut milk, stir gently, and let the soup warm through for another 5 minutes. Season with salt and pepper to taste.

Once the soup is warm, remove it from the heat and serve immediately, garnished with fresh parsley.

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