Dairy-Free Cream of Mushroom Soup
Updated: Feb 12
I can recall asking my Mother to make me homemade mushroom soup countless times as a child, because is there anything better than a delicious creamy warm soup on a chilly day? I've been stepping up my mushroom soup game since then and I bring you this dairy-free, gluten-free option that is the next best thing to Mom's cooking!
2 tbsp Coconut Oil
1 Red Onion (diced)
8 stalks Celery (diced)
4 Carrot (diced)
3 cups Mushrooms (sliced)
1 tsp Black Pepper
3 tbsp Coconut Aminos
4 cups Chicken Broth
1/2 cup Cashews (soaked and drained)
In a large pot, heat the coconut oil over medium heat.
Add the red onion and saute for 4 - 5 minutes or until translucent.
Add in the celery, carrots, mushrooms, black pepper, coconut aminos, and broth.
Bring soup to a boil and then reduce it to a simmer. Cover it with a lid and cook for about 20 minutes.
Add your cashews to the blender with one cup of your soup broth and blend well until smooth. Then ladle in the rest of the soup and puree again.
NOTE: Please ensure that you allow the blender to vent as you puree to prevent a soup blow out!