Vegan Cream of Mushroom Soup (grain-free)

Vegan Cream of Mushroom Soup (grain-free)

When we first met, Kevin knew he was sensitive to lactose but ate it anyways because he didn’t think there were any other options and had no familiarity with dairy-free recipes.

He had Parmesan on his pasta instead of nutritional yeast, shredded mozzarella on his pizza instead of vegan cheese, 1% cow’s milk in his cereal instead of almond milk, and endless bowls of cream of mushroom soup. No matter how aggressive his symptoms were; acne, stomach pains, headaches, sleepless nights, he continued to eat the thing that was hurting him. It was painful to watch. It wasn’t soon after we met that I convinced him to make the dairy-free switch his body so obviously needed.

Cream of Mushroom Soup (85)

One of the only things we couldn’t solve during the switch was a replacement for his beloved cream of mushroom soup. He yearned for that soup for a long time until I mastered the recipe a couple of years ago. It’s a great recipe but calls for a lot of flour. Like, copious amounts of it. I was still making it for Kevin but now that I’ve committed to living grain-free for awhile it meant that I couldn’t enjoy a bowl alongside him. Not cool.

Then I had this crazy idea. A crazy, marvelous, awfully fantastic idea… vegan, grain-free cream of mushroom soup.

Totally insane, right?

Given the success I had with my latest cauliflower soups, I figured cauliflower would give a good, thick consistency to this cream of mushroom soup. Boy was a right, it’s amazing. All the thickness of a cream soup with no powdered thickener. No starches, flours, or gums. Just whole food (dairy-free) goodness.

We like.

We like a lot.

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4.8 from 50 reviews
Classic Cream of Mushroom Soup (Vegan + Grain-free)
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Vegan cream of mushroom soup made with a secret ingredient. Thickened without flours or starches, too!
Ingredients
  • 2 cups cauliflower florets
  • 1⅔ cup unsweetened original almond milk
  • 1 teaspoon onion powder
  • ¼ teaspoon Himalayan rock salt
  • Freshly ground pepper, to taste
  • ½ teaspoon extra-virgin olive oil
  • 1½ cups diced white mushrooms
  • ½ yellow onion, diced
Instructions
  1. Place cauliflower, milk, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor, immersion blender or blender.
  2. Meanwhile, add oil, mushrooms and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
  3. Add pureed cauliflower mixture to sauteed mushrooms. Bring to a boil, cover and simmer for 10 minutes, until thickened.
  4. Serve immediately.

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Cream of Mushroom Soup (77)

I like white mushrooms in cream of mushroom soup, but you could experiment with all sorts. Make sure to dice them up nice and small for the perfect consistency!

While the cauliflower mixture is boiling, you can saute the onions and mushrooms. The browner, the better.

You’ll know when the cauliflower is done when the sides of the pot begin to have little pieces of cauliflower on them just like the picture shown on the right.

Puree the cauliflower mix, add it to the sauteed mushroom mix and stir. Place back on the heating element and cook until desired consistency is met. The longer you cook, the thicker it will be. We like ours really rich, so I simmered the soup for 10 minutes.

Serve as is, or with a side salad.

Oh man, this is so good. Authentically, amazingly good.

Whether you’re vegan, dairy-free, or just looking to add some variety into your meals, you’ll be hard-pressed to ever have the real thing again.

Other deliciously fantastic vegan soups on the web:

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Comments | Leave Your Comment

  1. This soup is incredible. Homestly the best cream of mushroom soup I’ve ever had.

  2. Found eating less meat, dairy and processed food keeps my migraines away but I recently feel into temptation and benged on eggs, cottage cheese and processed food migraines started back daily….. Mom and I love cream of mushroom soup and she was bragging how good it was, thank goodness I found your site, this recipe helped get me back in track I cooked the onions with the cauliflower so it would less chunky and more like I know my bf walked by who hates cream of mushroom and thought it was white gravy thank you so much this stuff is amazing. Also, i exchanged the ” milk ” with veg stock because in the past I find cooking with the other makes my food really sweet. Thank you so much glad I read comments and made a double batch!!!!

  3. I just wanted you to know that even though I am not vegan, grain free, or lactose free, this recipe the most delicious mushroom soup I have ever eaten. I make it in the late morning and eat it all day. My husband is not a mushroom eater so more for me!! Thank you so much for figuring this out. <3

  4. I made this soup and was so yummy..I added chopped leeks and fresh garlic the same time with the onions and mushroom ..also a generous pinch of thyme …ox thanks so much for sharing your recipe

  5. I just made this tonight! I am a mushroom fanatic, so I used mushroom broth instead of almond milk. SO GOOD! Thank you!!

  6. I made this tonight, with slight variations. I used three cans of coconut milk(lite, Trader Joe’s) a large amount (Sam’s Club) portabello sliced mushrooms. And large head of csuliflower , using a whole onion and also one scallion. Instead of the onion powder cooked with the onion and mushroom in olive oil. This soup is so good! I have to admit it’s hearty too! I burped impressively I might add even though only the dog heard it. Thanks for sharing healthy alternatives to cooking. :-)

  7. Delicious! Made this last night. Can’t believe how creamy it was!!!! This recipe is going to go into regular rotation!

  8. Hi, can this soup be pressure canned for future use? I see that it can be frozen, but I would love to have the convenience of reaching for a jar of it to use in recipes. Thank you for your time, Katherine

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