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.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until softened.

Step 3

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 4

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.

Step 5

Season the mixture with thyme, sea salt, and black pepper, stirring to combine.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Taste the soup and adjust the seasoning with additional salt or pepper if needed.

Step 11

Serve the soup hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(1850.9g)

Amount per serving	% Daily Value*
Calories	1049.1

Total Fat 86.7g	0%
Saturated Fat 54.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4557.1mg	0%
Total Carbohydrate 58.8g	0%
Dietary Fiber 12.3g	0%
Total Sugars 25.1g
Protein 25.2g	0%

Vitamin D 45.4IU	0%
Calcium 161.3mg	0%
Iron 11.9mg	0%
Potassium 2755.4mg	0%

*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.

Source of Calories

Fat: 69.9%

Protein: 9.0%

Carbs: 21.1%