Gluten Free and Dairy Free Cream of Mushroom Soup
Creamy, comforting, and completely plant-based, this Gluten-Free and Dairy-Free Cream of Mushroom Soup is the ultimate cozy meal. Made with earthy Cremini mushrooms, aromatic garlic and onions, and a rich, velvety base of coconut milk, this recipe delivers all the flavor you crave without gluten or dairy. Perfect for those with dietary restrictions or anyone seeking a lighter, healthier version of a classic favorite, this soup is thickened naturally with an optional arrowroot slurry for added creaminess. Ready in just 35 minutes, it’s an easy weeknight wonder that pairs beautifully with crusty gluten-free bread or a crisp side salad. Whether served as a starter or a main, this wholesome mushroom soup is a surefire way to warm your soul and satisfy your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 16 ounces Cremini mushrooms, sliced
- 1 teaspoon Thyme, fresh or dried
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper, freshly ground
- 4 cups Vegetable broth, gluten-free
- 1 cup Coconut milk, full-fat
- 1 tablespoon Arrowroot powder (or cornstarch), optional
- 2 tablespoons Water (if using arrowroot powder)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the sliced Cremini mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Season the mixture with thyme, sea salt, and black pepper, stirring to combine.
Pour in the gluten-free vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer gently for 10 minutes.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the full-fat coconut milk and heat the soup over low heat for 2-3 minutes, ensuring it is warmed through. Do not let it boil.
If you prefer a thicker soup, mix the arrowroot powder with water to create a slurry. Stir the slurry into the soup and simmer for 2-3 minutes until it thickens.
Taste the soup and adjust the seasoning with additional salt or pepper if needed.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.6 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 666 mg | 14% | |
*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.
