Creamy Mushroom Soup
Level
Easy
Time
45 min
Serves
8
Published February 26, 2024 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Attention all mushroom lovers. Today, we’re making a creamy, dairy free mushroom soup. This is a simple soup recipe made with onions, celery, garlic, mushrooms, broth (I made my own) and dried spices. Unsweetened coconut milk and nutritional yeast were added at the end to offer the soup a creamy taste and texture but with no dairy. This soup has a rich, earthy flavor with depth and complexity to the dish.
This recipe is healthy, inexpensive and very easy to make. It makes a BIG batch, so you can eat soup for lunch all week.
Soup is something that should always be made in a kitchen and never a factory. Commercial soups are loaded with food additives that are harmful on the gut microbiome and your health. Soup is one of the easiest things to make at home. You basically put ingredients in a pot, add liquid and let it cook.
I always make my own broth for soups. If I don’t have a homemade broth on hand (which I often don’t), I simply use water, add a little sea salt and a bay leaf. It’s the perfect hack for no broth.
This Creamy Mushroom Soup is loaded with vegetables and packs a nutritional punch. Try it, it’s good!
Naturally gluten free, grain free, dairy free, vegan/plant-based.
If you like soup, try my 5 minute Instant Pot Cauliflower Soup, or my amazing Roasted Carrot Soup
Here’s a list of some more soups:
Anti-inflammatory Cabbage Soup
Sheet Pan Butternut Squash Soup
Broccoli Soup with Curry & Kale
Roasted Carrot & Sweet Potato Soup
Why make your own broth?
- Commercial broth is also usually full of unhealthy ingredients. Keep reading.
- Commercial broths often have MSG, hidden MSG (yeast extract), sodium, sugar, gluten,and pro-inflammatory industrial seed oils. Food additives have been shown to be harmful on the gut microbiome, cause gut inflammation and can contribute to leaky gut syndrome.
- Here’s an example: Campbell’s Ready to Use Chicken Broth promotes all “natural ingredients” on their label. Yet the ingredient label reads: yeast extract (yeast extract is made in a lab, not found in nature, sugar (a highly refined substance) and canola or soybean oil (which are both highly refined, pro-inflammatory seed oils). Common ingredients? Yes. But far from “natural” in my opinion.
- Commercial broths are often very high in sodium. One cup of Campbell’s chicken noodle soup has 1780 mg of sodium. One cup is a pretty small serving. There’s no way one cup of soup is filling me up! If you weren’t aware, the top limit of sodium for people over the age of 14 is 2300 mg /day. So one tiny cup of canned soup gets you pretty close to that limit. Too much dietary sodium is a problem because it causes your body to retain fluid, which can drive up blood pressure.
- Commercial broths also often contain hidden gluten (barley malt extract).
- Homemade broth is super easy and very inexpensive to make at home.
How to Store Leftover Soup
Store leftovers in a glass container with a sealable lid. Keep in refrigerator for up to 7 days. Reheat in microwave or in a pot on the stove.
This soup freezes well.
Creamy Mushroom Soup (Dairy Free)
Equipment
- 1 large soup pot
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 celery stalk diced
- 3 cloves garlic minced
- 20 fresh cremini mushrooms (or any type) buy a 454 gram package of mushrooms
- 4 cups water, vegetable or chicken broth be sure to use broth with no additives like gluten or MSG
- 1 bay leaf (if you used water)
- 1 tsp dried thyme or 1 tbsp fresh
- 1/4 cup nutritional yeast
- 1 can unsweetened coconut milk use good quality coconut milk like Thai Kitchen
- 1/4 tsp sea salt and pepper or more to taste
Instructions
- In a large soup pot, add 1 tbsp oil (preferably olive, avocado or coconut oil). Saute onion, celery and garlic until fragrant. About 5 minutes.
- Roughly chop your mushrooms and add to the pot. Cook until they release their moisture and begin to brown, about 8-10 minutes.
- Stir in the dried thyme and cook for another minute to let the flavours meld.
- Pour in the broth or water + bay leaf. Let it cook about 15-20 minutes, allowing the flavours to deepen.
- Once the soup has simmered and the mushrooms are tender, remove bay leaf (if used) and use an immersion blender or a regular blender to blend the soup to your desired consistency.
- Return the pot to low heat and stir in the coconut milk and nutritional yeast.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
Notes
Nutrition
Hi! I’m Dr. Stephanie.
A doctor of chiropractic, with a special interest in nutrition. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free.
