Dairy-Free Cream of Mushroom Soup

Dairy-Free Cream of Mushroom Soup: A Light, Comforting Starter

When the weather turns chilly, a warm bowl of Dairy-Free Cream of Mushroom Soup offers comfort without compromising health. This vegan, gluten-free recipe uses almond milk and simple vegetables to create a creamy, flavorful dish suitable for lactose intolerance or cow’s milk protein allergies.

As a dietitian passionate about nutritional education, I’m sharing this versatile, low-calorie recipe, its health benefits, and ways to adapt it for any kitchen.

Ready in about 30 minutes, it’s perfect as a starter or sauce.

Why This Soup Stands Out

This dairy-free soup combines simplicity with nutrition, making it a go-to for winter meals or special menus.

Its key features include:

• Vegan and Gluten-Free: No dairy or gluten, for instance, ideal for sensitive diets.
• Low-Calorie: 100 kcal per serving, thus, supports weight management.
• Digestible: Lighter than cream-based soups, therefore, easier on the stomach.
• Versatile: Use as a soup or sauce, for example, in various dishes.
• Quick and Flexible: Ready in 30 minutes with adaptable ingredients, so, fits busy schedules.

This recipe, moreover, avoids the additives of canned soups, offering a fresh, nutrient-rich alternative that’s both satisfying and comforting.

Dairy-free cream of mushroom soup is a vegan, low-calorie starter, ready in 30 minutes

Nutritional Profile

The ingredients in this soup deliver flavor and health benefits.

Mushrooms

• Low-Calorie: 22 kcal per 100g, which, aids weight control.
• Fiber: 1g per 100g, for instance, supports digestion.
• Nutrients: Rich in B vitamins (riboflavin, niacin) and selenium (~9µg per 100g), thus, boosting energy and immunity.
• Antioxidants: Ergothioneine, therefore, reduces oxidative stress.

Almond Milk

• Low-Calorie: 15–30 kcal per cup (unsweetened), for example, lighter than dairy cream.
• Vegan: Dairy-free, thus, suitable for lactose intolerance.
• Nutrients: Often fortified with calcium and vitamin D, therefore, supports bone health.

Onion and Garlic

• Low-Calorie: 40 kcal per 100g (onion), for instance, adds flavor without excess.
• Antioxidants: Quercetin and allicin, thus, combat inflammation.
• Fiber: 1.7g per 100g (onion), therefore, aids gut health.

Vegetable Broth

• Low-Calorie: 10 kcal per cup, for example, enhances flavor without calories.
• Hydration: High water content, thus, supports overall wellness.

In contrast, canned cream soups (200 kcal, 10g fat per serving) often contain sodium, thickeners, and dairy, making, this homemade version a cleaner, lighter choice.

Rich in fiber and antioxidants, it supports digestion and heart health with minimal ingredients

Benefits of Dairy-Free Cooking

• Improved Digestion: No lactose, thus, gentler for sensitive stomachs.
• Lower Calories: Almond milk vs. cream, for instance, cuts ~100 kcal per cup.
• Dietary Inclusivity: Suitable for vegans and CMPA, therefore, broad appeal.
• Nutrient Retention: Simple ingredients preserve vitamins, so, maximizing health benefits.

However, ensure almond milk is unsweetened to avoid added sugars, for example, keeping carbs low (~1–2g per cup).

How to Prepare Dairy-Free Cream of Mushroom Soup

This recipe serves 4 and takes 30 minutes.

Ingredients

• 1 lb mushrooms (cremini or button, 450g), sliced
• 1 medium onion, diced (100g)
• 2 garlic cloves, minced
• 2 cups vegetable broth (500ml)
• 1 cup unsweetened almond milk (240ml)
• 1 tablespoon olive oil
• ½ teaspoon white pepper
• ½ teaspoon sea salt
• Optional: 1 teaspoon fresh thyme for extra flavor

Instructions

• Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 5 minutes until soft.
• Add mushrooms and cook for 8–10 minutes until they release moisture and brown slightly.
• Pour in vegetable broth and almond milk. Stir in white pepper, salt, and thyme (if using). Simmer for 10 minutes.
• Use an immersion blender to puree until smooth. For a thinner soup, add more broth (¼ cup at a time).
• Taste and adjust seasoning. Serve hot as a starter or pair with Italian Herb Steamed Chicken or Pomegranate and Goat Cheese Salad.
• Refrigerate in an airtight container for up to 4 days or freeze for 1 month. Reheat gently on the stovetop.

Nutrition (Per Serving)

• Protein: 3g
• Carbs: 6g
• Fiber: 2g
• Calories: 100 kcal

Versatile as a soup or sauce, it’s perfect for winter meals or special menus.

*Nutritional values are approximate.

Creative Ways to Use This Soup

This soup is more than a starter. Consider these options:

• Sauce Substitute: Use in place of creamy sauces for pasta or casseroles, for instance, with Curry-Flavored Vegan Cheese (#).
• Main Dish Boost: Add lentils or chickpeas for protein, thus, making it heartier.
• Side Pairing: Serve with whole-grain bread or crackers, for example, for added texture.
• Flavor Twist: Try smoked paprika or rosemary, so, varying the taste.

Health and Dietary Notes

This soup supports:

• Digestive Health: Fiber from mushrooms and onions, thus, promotes regularity.
• Heart Health: Low-fat and antioxidant-rich, for example, reduces cholesterol.
• Weight Management: Low-calorie and filling, therefore, curbs hunger.
• Allergy-Friendly: Dairy-free and gluten-free, for instance, suits multiple diets.

However, check almond milk for nut allergies, for example, swapping with oat or soy milk if needed.

For low-sodium diets, use reduced-sodium broth, thus, controlling salt intake.

Blend carefully to avoid splattering, for instance, with hot liquids.

Cooking Tips

Choose Fresh Mushrooms: Cremini or button for best flavor, otherwise, the soup may lack depth.

Control Thickness: Adjust broth or almond milk, for example, to suit preferences.

Season Gradually: Add spices slowly, thus, avoiding over-seasoning.

Prep Ahead: Make in advance and reheat, so, saving time for busy days.

Related Posts:

• Vegan Thai Coconut Soup
• Curried Carrot Soup
• Pumpkin Artichoke Soup

The Dairy-Free Cream of Mushroom Soup is a versatile, comforting dish that’s perfect for winter or special menus. Using simple ingredients like mushrooms and almond milk, it’s ready in 30 minutes and supports digestion, heart health, and dietary inclusivity.

Whether served as a starter or repurposed as a sauce, this recipe proves healthy eating can be flavorful and accessible.

How will you adapt this dairy-free soup for your next meal? Share your ideas in the comments below.