Why you’ll love this vegan cream of mushroom soup:
Quick: Prep this dairy-free cream of mushroom soup in 5-minutes and have it ready in 35. No sitting in your kitchen all day simmering this Creamy: I love a good creamy soup, but often that comes with dairy. This recipe is fully vegan and dairy-free but has no loss of creaminess Delicious: The combo of the hearty mushrooms with the warming spices like sage, thyme, and rosemary, really make a delicious soup
Ingredient Notes:
Mushrooms: Portabello mushrooms have an intense flavor and a meaty texture. In this vegan cream of mushroom soup recipe, they add that added heartiness and taste delicious. Not to mention they have B vitamins, are rich in minerals, and are a great source of fiber in this dairy-free cream of mushroom soup. Herbs: I use fresh in this recipe for the best flavor but you can substitute the fresh with dried if you don’t have them on hand. Just make sure you have the right conversions by doing a simple Google search as it’s not always 1:1.
How to make dairy-free cream of mushroom soup:
Mushrooms: Swap the portabello mushrooms with a cremini or white button. Herbs: Replace any herbs & spices with your preferred flavors in this dairy-free soup! Using Gluten-Free Flour: Substitute the all-purpose flour with 1 tbsp of a 1:1 gluten-free flour blend. Add more if you wish for a thicker soup Storage: Store in the fridge in a tightly sealed container for 4 – 6 days or up to 3 months in the freezer. Thaw overnight, reheat to serve.
Other soup recipes you’ll love:
Easy Vegan Chicken Noodle Soup Creamy Vegetable Soup Hearty Vegetable & Mixed Bean Soup Vegan Ramen
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