October 14, 2020

Cream of Mushroom Soup (Cream-Free!)

Cream of Mushroom Soup (Cream-Free!)

Cream of Mushroom Soup (Cream-Free!)

I am absolutely obsessed with this cream of mushroom soup – that is completely cream-free, and dairy-free – it is just DIVINE, a dream, I can eat it over and over. I would also toss it with pasta and make a creamy mushroom sauce pasta, SO much YES.

First, What makes this soup creamy?

ALMONDS. YES. SOAKED ALMONDS, make this SO creamy once it’s blended.

Second, here’s how it goes:

a mix of shiitake and baby bella mushrooms

homemade vegetable broth

aromatics, garlic, onions

balsamic vinegar


fresh rosemary

Third, the ingredients are cooked down all together; such DEEP and delicious flavors, blended all together to create the most perfect soup ever.

It’s not really feeling like Fall in Los Angeles right now, but I don’t care. I’m feeling all the fall things with this soup – and it’s ready to be made for when it’s a little bit chillier. As for now, I will enjoy it when it’s still hot out because, soup weather is any time for me.

Cream of Mushroom Soup (Cream-Free!)

Cream of Mushroom Soup (Cream-Free!)

Cream of Mushroom Soup (Cream-Free!)

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Course: Dinner, Food, Holidays & Entertaining, Lunch, Mains, Recipes, Soups & Stews, Vegan, Vegetarian


  • 2 cups shiitake mushrooms thinly sliced
  • 6 cups baby bella mushrooms thinly sliced
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion roughly chopped
  • ½ teaspoon balsamic
  • 4 garlic cloves
  • salt and pepper to taste
  • cup peeled + slivered almonds cashews work too
  • 1/3 rd cup white wine
  • 2 sprigs rosemary + more to garnish


  • Start by prepping and slicing your onions, garlic and mushrooms.
  • In a deep pot/dutch oven, sweat out your onions and garlic with a drizzle of olive oil for 10-15 minutes. Season with salt and pepper.
  • Next, add your mushrooms and almonds in the pot and mix well. Let everything combine until the mushrooms have reduced down - about 20 minutes. Adjust with salt and pepper throughout.
  • After that, add in your wine, balsamic and rosemary. Mix and reduce the wine down.
  • Once your wine has reduced, add your vegetable broth and bring to a simmer until everything is combined and soft.
  • Blend all your soup components in a blender or immersion blender. Bring back to the pot and heat up, serve and season and top with olive oil and rosemary.
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

Keep up with me on Instagram! @lindseyeatsla

Cream of Mushroom Soup (Cream-Free!)

Looking for more soup recipes? Start below:

Miso Butternut Squash & Turmeric Soup

Tom Kha (Thai Coconut Soup)

Creamy Tortilla Soup

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