Chicken noodle may be the go-to soup when you’re feeling under the weather, but there’s another surprising remedy: this scrumptious (and vegan) cream of mushroom soup.

This recipe’s a hit!

By far! The MOST DELICIOUS SOUP I’ve made in a long time! I added 1/4 cup of barley, & left most of the mushrooms not blended!!!

Karyn Rotter
(4.91 stars) 32 ratings
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It’s both thick and comforting, and it features a bold umami flavor that may help soothe a frustrating cough and never-ending sniffles. Its immune-boosting powers come from the mushrooms. While many dismiss them as a lowly fungus, mushrooms feature antiviral properties thanks to their beta-glucans and chitosans, which can help protect against colds, flu, and other infections. Thus, slurping this soup is an effective way to shower your body with a hefty dose of delicious cold-fighters.

Step 1: Let the mushrooms sit undisturbed so they can brown and caramelize. They’ll release liquid, then reabsorb it as they cook down.
Step 2: Add onions, thyme, garlic, and a pinch of salt. Sauté until everything softens and develops color.
Step 3: Stir in the beans, then pour in the broth and let it all simmer together for a few minutes.
Step 4: Puree to your preferred texture, season, and finish with a splash of vinegar.

I am always looking for more ways to add mushrooms to my diet. I’ve made Mushroom Bacon, I’ve used portabello mushrooms as burger buns, and oh my goodness, don’t get me started on my meaty Lentil and Mushroom Bolognese— so so good! But growing up on Campbell’s Cream of Mushroom Soup (IYKYK), I knew I had to recreate it in the most delicious way, and I wanted to do it without any dairy— not even a dairy alternative. It was a feat but SO worth it!!

I started by sautéing a generous amount of sliced mushrooms until they were nicely cooked down. Then, I added finely diced onions, garlic, fresh thyme, and olive oil, allowing those flavors to meld beautifully. The cannellini beans are my secret ingredient—they give the soup a creamy texture without any dairy and add a boost of fiber, too! Once everything was perfectly cooked, I simmered it in reduced-sodium vegetable broth. After blending it all together until smooth, I finished it off with a splash of balsamic vinegar for that extra depth. I was amazed at how delicious it turned out… and so were my taste testers, aka Ian and the kids!

Now, whenever I’m feeling under the weather or craving a warm hug in a bowl, this Non-Dairy Cream of Mushroom Soup is my go-to. It’s not just comforting and nostalgic, it’s a tasty way to support my immune system and is so quick and easy to whip up!

Hungry for more soup recipes? Try my Creamy Broccoli Soup and Creamy Tomato Soup

(4.91 stars) 32 ratings

Non-Dairy Cream of Mushroom Soup with White Beans

Chicken noodle may be the go-to soup when you’re feeling under the weather, but there’s another surprising remedy: this scrumptious non-dairy cream of mushroom soup. Made with cannellini beans for a creamy finish, this easy and nourishing soup recipe is ready in just 35 minutes.
Yield: 8 cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
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Ingredients
 

  • 2 pounds sliced mushrooms, any type, such as button or baby bella
  • 2 yellow onions, finely diced (about 3 cups)
  • 1 to 2 tablespoons olive oil
  • 1 to 2 tablespoons fresh thyme leaves, or 1 to 2 teaspoons dried thyme
  • 3 cloves garlic, minced (or ¼ teaspoon garlic powder)
  • 1 teaspoon kosher salt, or more to taste
  • 15 ounces cannellini beans, rinsed and drained
  • 4 cups reduced-sodium vegetable broth
  • 1 to 2 tablespoons balsamic vinegar, or sherry, red wine, soy sauce or worchestire sauce
  • Ground black pepper
  • Chopped parsley for garnish

Instructions
 

  • Liberally mist a large pot with nonstick oil spray and warm over medium-high heat. Add the mushrooms and leave them undisturbed for 4 minutes. Cook for another 15 to 20 minutes, stirring occasionally.
  • As they cook, the mushrooms will generate a lot of liquid, and then naturally absorb it as they continue to cook down. The goal is browned and caramelized mushrooms without any remaining liquid. When they’re done, remove a few tablespoons and set aside to use as garnish.
  • Add the onions, oil, thyme, garlic, and salt and cook for about 5 minutes, until the onions are softened and slightly browned. Add the beans and cook, stirring, for 1 to 2 minutes. Stir in the broth and cook for another 5 minutes, reducing the heat to low when it starts to bubble.
  • Turn off the heat. Using an immersion blender, puree the soup in the pot, leaving lots of bits and pieces of mushroom for texture throughout. (You can also skip the immersion blender and enjoy it un-blended with lots of texture from the sautéed mushrooms and beans. Or, you can puree for longer to create a completely smooth soup.)
  • Stir in the vinegar and season with salt and pepper. Garnish the bowls with the reserved sautéed mushrooms and a sprinkle of parsley.

Notes

• If you prefer a thinner soup consistency, simply add more broth a few tablespoons at a time. 
• Before activating the immersion blender, begin by submerging it into the hot soup without turning it on. Ensure the base is oriented so that the blade portion lies flat against the bottom of your pot. Once properly positioned, activate the blender at its lowest speed setting and commence puréeing. It is crucial to maintain the blade portion in a flat orientation, facing the bottom of the pot, as you move it around the perimeter. Avoid tilting it upwards, as this may result in hot splatter. I recommend keeping the blender at the lowest speed throughout the entire blending process until you achieve your desired consistency.
• You may also skip the immersion blender and instead, enjoy it un-blended with lots of texture from the sautéed mushrooms and beans.
• You can stash this soup in a sealed container in the fridge for up to 4 days, or freeze for up to 3 months. When reheating, make sure to bring it to a simmer to fully heat it through. For the best texture, thaw frozen soup overnight in the fridge before reheating.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cupCalories: 100Carbohydrates: 16gProtein: 7gTotal Fat: 2g— Unsaturated Fat: 2g— Saturated Fat: 0gCholesterol: 0mgSodium: 320mgPotassium: 648mgFiber: 5gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gIron: 1.4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!