Cream of Mushroom Soup
on Apr 15, 2024, Updated Oct 23, 2024
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This cream of mushroom soup is super satisfying and surprisingly easy to make! It’s made without any cream at all but still results in a velvety smooth and creamy soup because we’re blending with nuts (yes, nuts!) If you’re looking for another creamy soup, be sure to check out one of our most popular Roasted Tomato Soup with Crispy Gruyère Toasts!
What Ingredients Do You Need For This Creamy Mushroom Soup Recipe?
Mushrooms: Use different varieties of mushrooms to enhance the flavor complexity. We used both baby bellas and shiitake mushrooms, but any kind or variety will work. Try it with white button mushrooms or cremini mushrooms.
Chili Flakes: This are optional, but they add some heat. If you want a more mild soup, then leave them out.
Broth and Vinegar: Use vegetable broth (or vegetable stock) and balsamic vinegar as the liquid base of the soup. The balsamic vinegar adds sweet caramel notes to the savory soup. Vegetable broth adds more flavor than using just water, but you can use water instead if that’s all you have on hand.
Oil: Use extra-virgin olive oil to saute the garlic and onions.
Aromatics: Yellow onions are mild and won’t overpower the other ingredients. And you can’t forget the other half of the allium duo – garlic!
Almonds: Either almonds or cashews are what make the soup creamy without having to use any dairy. We used almonds, but cashews are perfect swap; they even have a milder flavor that blends in with mushrooms. Plus, they boost the soup with some protein.
Fresh Rosemary: Use fresh rosemary to amp up the aroma and flavor.
Cream Of Mushroom Soup Recipe Instructions
Sauté the garlic and onion
In a deep pot or Dutch oven, heat olive oil over medium heat. Once glistening, add in your onions and garlic, and saute until fragrant, without getting much color on them. Season with salt and pepper, as well as a pinch of chili.
Add mushrooms, almonds, and vinegar
Add in your mushrooms, mix everything until combined, and allow the mushrooms to cook, for about 10 to 12 minutes. Tossing periodically. You do want some browning here on your mushrooms. Then add in your almonds or cashews, and balsamic vinegar. Season with salt and pepper, and give it one big toss.
Simmer in the broth
Add in your broth and rosemary sprig. Bring this to a simmer, until your mushrooms and nuts are softened. Discard your rosemary sprig.
Puree and serve
Transfer everything to a blender, or use an immersion blender directly in the pot. Blend until completely smooth. Bring this back to the pot to warm through, seasoning with salt and pepper, as needed. Serve in bowls, topping with olive oil and chili flakes.
Tips, Tricks and Substitutions
Some recipes might include dairy like heavy cream, butter, or milk, but this recipe is completely dairy-free!
A bisque is French style of soup. It’s usually made with some type of seafood. There are a lot of things about this cream of mushroom soup that might remind you of a bisque. It’s smooth and velvety texture is the same as a bisque. But since we didn’t add seafood, it’s more of a soup.
Even though some people like to use a cornstarch slurry, we didn’t have to. Cooking either almonds or cashews in the soup and then pureeing them is what makes it thicker while keeping it gluten-free and dairy-free.
The flavors in this soup will taste delicious with almost anything. Serve as a soup and salad combo with our Radicchio Salad with Chives and Hazelnuts, or Citrus Avocado Salad with Chili Crisp!
Check out More of our Favorite Soup Recipes!
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Cream of Mushroom Soup
Equipment
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 1 yellow onion, roughly chopped
- 2 large garlic cloves
- Kosher salt and freshly ground black pepper
- Pinch of red chili flakes, optional, plus more for serving
- 6 cups baby bella mushrooms, thinly sliced
- 2 cups shiitake mushrooms, thinly sliced
- 1/4 cup peeled almonds or cashews
- ½ teaspoon balsamic vinegar
- 4 cups vegetable broth
- 1 sprig of rosemary
Instructions
- In a deep pot or Dutch oven, heat olive oil over medium heat. Once glistening, add in your onions and garlic, and saute until fragrant, without getting much color on them. Season with salt and pepper, as well as a pinch of chili.
- Add in your mushrooms, mix everything until combined, and allow the mushrooms to cook, for about 10 to 12 minutes. Tossing periodically. You do want some browning here on your mushrooms. Then add in your almonds or cashews, and balsamic vinegar. Season with salt and pepper, and give it one big toss.
- Add in your broth and rosemary sprig. Bring this to a simmer, until your mushrooms and nuts are softened. Discard your rosemary sprig.
- Transfer everything to a blender, or use an immersion blender directly in the pot. Blend until completely smooth. Bring this back to the pot to warm through, seasoning with salt and pepper, as needed. Serve in bowls, topping with olive oil and chili flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
