Dairy Free Cream of Mushroom Soup

This creamy, dairy-free mushroom soup is rich with earthy mushrooms, savory bone broth, and brightened with red wine and fresh herbs-perfect for a comforting meal.

Why You'll Love Dairy Free Cream of Mushroom Soup

It's a gut-friendly, dairy-free classic elevated by pine nuts and red wine, delivering creamy texture and deep flavor without cream. Cozy, satisfying, and naturally gluten-free.

Tips and Tricks

• Toast pine nuts lightly before blending for a nuttier flavor.
• Use a high-powered blender for smooth texture.
• Adjust red wine quantity for milder or bolder taste.

Variations

• Substitute vegetable broth for chicken broth to make it vegetarian.
• Add sautéed shallots for more aromatic depth.
• Use cashew cream instead of pine nuts for a richer texture.

Substitutions

• Ghee can be swapped with avocado or olive oil for a fully dairy-free fat source.
• Red wine may be replaced with dry white wine or extra broth.
• Pine nuts can be replaced with blanched almonds or cashews.

Best served with

• Crusty gluten-free bread
• Simple green salad
• Roasted root vegetables
• Light herbal tea or dry white wine

How to Store Leftovers

• Store soup in an airtight container in the fridge up to 3 days. Reheat gently on stove, adding extra broth if needed to loosen.

Common Questions

Dairy Free Cream of Mushroom Soup

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This creamy, dairy-free mushroom soup is rich with earthy mushrooms, savory bone broth, and brightened with red wine and fresh herbs-perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 30 minutes mins

Course: Soup

Cuisine: Comfort Food, Dairy Free, Gluten Free

Calories: 1651

Ingredients Equipment Method Nutrition

Ingredients

  

• 4 tablespoon ghee
• 1 tablespoon avocado oil
• 1 onion diced
• 4 cloves garlic minced
• 1 lb sliced mushrooms
• 4 teaspoon thyme chopped, divided
• ½ cup red wine any dry red or white
• 4 cups OWL chicken bone broth warmed
• 1 cup pine nuts
• ½ teaspoon sea salt to taste
• ½ -1 teaspoon black pepper to taste
• Parsley finely chopped (for garnish)
• Thyme finely chopped (for garnish)

Equipment

• Large pot
• Measuring cups and spoons
• Blender

Method

 

Sauté Ingredients

1. Heat ghee and avocado oil in a large pot over medium heat until melted. Increase heat to medium-high, add onion and sauté until softened (4-5 minutes). Add garlic and cook until fragrant (~1 minute). Add mushrooms and 2 teaspoon thyme; cook for 5 minutes. Transfer half the mixture to a blender.

Blend Ingredients

1. Add hot bone broth and pine nuts to the blender with the mushroom mixture. Blend for 60 seconds until smooth. Set aside.

Reduce & Simmer

1. Pour red wine into the pot with remaining mushrooms. Cook 3 minutes to reduce slightly. Return blended mixture to pot, reduce heat to medium-low. Season with salt and pepper. Cover and simmer for 10-15 minutes, stirring occasionally, until thickened.

Adjust & Garnish

1. Taste and adjust seasoning. Stir in parsley and remaining thyme. Serve warm.

Nutrition

Calories: 1651kcalCarbohydrates: 34gProtein: 21gFat: 166gSaturated Fat: 45gPolyunsaturated Fat: 50gMonounsaturated Fat: 53gCholesterol: 154mgSodium: 1183mgPotassium: 1110mgFiber: 8gSugar: 10gVitamin A: 423IUVitamin C: 26mgCalcium: 109mgIron: 10mg

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