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To make a creamy mushroom soup without dairy, you need a few key ingredients. First, fresh mushrooms are a must. I love using a mix of cremini, shiitake, and button mushrooms. They add great flavor and texture to the soup.

Quick and Creamy Mushroom Soup Without Dairy

Indulge in a rich and satisfying soup with our Quick and Creamy Mushroom Soup Without Dairy Delight! This easy recipe combines fresh mushrooms, aromatic herbs, and luscious almond milk for a deliciously creamy texture. Perfect for any meal, this dairy-free delight is not only quick to prepare but also packed with nutrients. Ready to savor this wholesome dish?
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Ingredients
  

500g mixed mushrooms (such as cremini, shiitake, and button), sliced

1 large onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup unsweetened almond milk (or any plant-based milk)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, for garnish

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the sliced mushrooms to the pot. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are browned.

        Sprinkle in the dried thyme, oregano, salt, and pepper. Mix well to combine the flavors.

          Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.

            Using an immersion blender, carefully blend the soup until it reaches a creamy consistency. If you prefer a chunkier texture, blend only half of the soup.

              Stir in the almond milk and continue to heat for another 2-3 minutes. Adjust seasoning if necessary.

                Serve hot, garnished with fresh parsley.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4