Mushroom Soup (NO cream) Recipe

If you’ve ever wanted a rich, comforting bowl of mushroom soup without reaching for heavy cream, you’re in for a treat with this Mushroom Soup (NO cream). It’s a vibrant and hearty dish that brings out the earthy flavors of mushrooms with a silky texture from a clever cashew cream. Whether you’re vegan, dairy-free, or just craving something lighter but deeply satisfying, this recipe delivers incredible depth without sacrificing any warmth or soul.

Ingredients You’ll Need

Every ingredient in this Mushroom Soup (NO cream) plays a starring role, combining to create a symphony of flavors and textures. From the aromatic sautéed onions and garlic to the hearty mix of fresh and dried mushrooms, each element is essential to making this soup unforgettable.

• Dried mushrooms (1 cup): Using shiitake or a mix boosts that umami punch and adds complexity.
• Vegetable broth (4 ½ cups): Provides a savory base that carries all the mushroom magic.
• Olive oil (2 tbsp): Adds richness and helps soften the veggies; swap with soy sauce to keep it oil-free.
• Onion (1, chopped): Brings natural sweetness and depth when sautéed.
• Garlic cloves (4, chopped): Essential for that aromatic warmth; garlic powder can work as a quick alternative.
• Celery stalks (2, chopped): Adds a subtle crunch and bright herbal notes.
• Fresh mushrooms (2-3 cups, cleaned & chopped): The star that keeps the soup meaty and hearty.
• Carrots (2-3, finely diced): Introduce a touch of sweetness and color.
• Italian herbs (2 tsp): A fragrant herb blend that lifts all the flavors beautifully.
• Cashews (⅓ cup): Soaked to create a creamy, dreamy base without any dairy.
• Milk of choice (¾ cup): Almond, soy, or regular milk adds a smooth finish and richness.
• Nutritional yeast (1-2 tbsp): Provides a cheesy, savory note; grated parmesan is a great substitute.
• Lemon juice (½ lemon): Brightens the bowl, balancing the earthy mushrooms.
• Pinch of salt: Enhances all the flavors, making each sip more irresistible.

How to Make Mushroom Soup (NO cream)

Step 1: Soak Your Mushrooms and Cashews

Start by soaking the dried mushrooms in 1 ½ cups of vegetable broth. This plumps them up and infuses the broth with intense mushroom flavor. At the same time, soak the cashews in hot water to get them nice and soft for that ultra-creamy texture later.

Step 2: Sauté Aromatics and Vegetables

Heat the olive oil in a large pot over medium heat, then add the chopped onions, garlic, and celery. Let them cook gently until golden and fragrant—this initial step is where the foundation of flavor is built. Next, toss in your fresh mushrooms and sauté until they release their juices and develop a slight crispness. This ensures your Mushroom Soup (NO cream) has layers of texture and richness.

Step 3: Add Carrots, Broth, and Herbs

Now stir in the diced carrots along with the soaked mushrooms and their broth. Pour in an additional 3 cups of vegetable broth, or 4 cups if you like your soup a bit thinner. Season with salt, pepper, and Italian herbs. Let everything simmer uncovered for about 15 minutes, allowing the flavors to marry and the carrots to soften perfectly.

Step 4: Blend the Cashew Cream and Combine

Drain your cashews and combine them in a blender with the milk of choice, nutritional yeast, lemon juice, and about one-third of the mushroom broth. Blend until luxuriously smooth. Pour this cashew cream back into the soup pot, stirring it in to give your Mushroom Soup (NO cream) that silky, luscious consistency without any heaviness.

Step 5: Final Adjustments and Taste

Give your soup one last stir and taste for seasoning. Feel free to add a bit more salt, pepper, or lemon juice if desired. The goal is a balanced, deeply flavorful bowl that’s both comforting and light.

How to Serve Mushroom Soup (NO cream)

Garnishes

Fresh herbs like parsley or thyme add a burst of color and subtle freshness when sprinkled on top. A drizzle of olive oil or a pinch of crushed red pepper flakes can give it an extra kick. These simple garnishes elevate the soup from everyday to extraordinary.

Side Dishes

This soup pairs wonderfully with crusty bread or garlic toast for dipping. A green salad with a bright vinaigrette also complements the earthy depth of the soup, making the meal feel complete without being heavy.

Creative Ways to Present

For a special twist, serve your Mushroom Soup (NO cream) in a hollowed-out bread bowl or alongside a grilled cheese sandwich for a nostalgic touch. Adding sautéed mushrooms on top or a sprinkle of toasted nuts can provide welcome texture and visual appeal.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mushroom Soup (NO cream) in an airtight container in the fridge. It will keep well for up to 3 days, making it an easy, nourishing meal to enjoy later in the week.

Freezing

This soup freezes beautifully. Simply cool it completely before transferring into freezer-safe containers. Frozen Mushroom Soup (NO cream) remains tasty and fresh for up to 2 months, perfect for those days when you want a quick, nourishing lunch.

Reheating

When ready to enjoy again, thaw overnight in the fridge if frozen, then gently reheat on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or milk while reheating can help restore its creamy texture.

FAQs

Can I use only fresh mushrooms for this Mushroom Soup (NO cream)?

Absolutely! Fresh mushrooms will work wonderfully. Just remember that dried mushrooms add an extra concentrated depth of flavor, so you might want to increase the quantity of fresh mushrooms or add a splash of soy sauce for that umami boost.

Is the cashew cream necessary, or can I skip it?

The cashew cream is what gives this soup its luxurious texture without dairy. While you could skip it, the soup might lose some of its richness and become more broth-like. For a creamier but nut-free option, you could try blending cooked potatoes or cauliflower.

Can I make this soup oil-free?

Yes! Instead of olive oil for sautéing, use a splash of soy sauce or vegetable broth to prevent sticking and still develop good flavor.

What if I don’t have nutritional yeast?

Grated parmesan is a great substitute if you aren’t vegan or dairy-free. Otherwise, you can omit it, though nutritional yeast adds a lovely cheesy depth that complements the mushrooms perfectly.

How thick is this Mushroom Soup (NO cream), and can I adjust it?

You can customize the thickness by adjusting the amount of vegetable broth you add. Using 3 cups creates a thicker soup, while 4 cups yields a lighter, more broth-like consistency. The cashew cream also contributes to a velvety, medium-thick texture.

Final Thoughts

This Mushroom Soup (NO cream) has quickly become a favorite in my kitchen, and I’m so excited for you to try it too. It’s hearty, comforting, and brimming with flavor without any heavy cream dragging it down. Whether you’re cozying up on a chilly day or just want a nourishing, wholesome meal, this recipe hits all the right notes with every spoonful.

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