Delicious Golden Mushroom Soup with Beef Broth Dairy Free
Indulge in the warm, velvety comfort of this dairy-free Golden Mushroom Soup with Beef Broth, a hearty and flavorful dish that’s perfect for any season. Featuring tender golden mushrooms sautéed to perfection, aromatic garlic, and a medley of fresh vegetables, this soup achieves its creamy texture with coconut milk, making it entirely dairy-free and rich in flavor. The low-sodium beef broth adds a savory depth, while dried thyme and a bay leaf infuse it with earthy and herbaceous notes. Pureed to silky smoothness, it’s both wholesome and satisfying, ideal for lunch or as a light dinner. Ready in just 45 minutes, this one-pot wonder is easy to make and perfect for cozying up with a bowl on a chilly evening. Garnish with fresh parsley for a pop of freshness and serve with crusty bread or a simple side salad for a complete meal! Keywords: dairy-free soup, golden mushroom soup, beef broth soup, creamy without dairy, coconut milk soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 300 grams, sliced Golden mushrooms
- 1 medium, peeled and roughly chopped Carrot
- 1 medium, roughly chopped Celery stalk
- 4 cups Beef broth (low-sodium)
- 1 cup Coconut milk (unsweetened, canned)
- 1 whole Bay leaf
- 1 teaspoon, dried Thyme
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon (or to taste) Salt
- 2 tablespoons, chopped Fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Add the sliced golden mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
Add the chopped carrot and celery to the pot, mixing well with the mushrooms.
Pour in the beef broth and add the bay leaf, dried thyme, ground black pepper, and salt. Stir well to combine.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, or until the vegetables are tender.
Remove the bay leaf from the pot and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until smooth, then return it to the pot.
Stir in the coconut milk to add creaminess and gently reheat the soup over low heat. Do not bring it to a boil.
Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 23.2 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2721 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
