Are you craving a luxurious, velvety soup that's both dairy-free and incredibly delicious? Look no further! This dairy-free mushroom soup is a game-changer for anyone seeking a rich, comforting meal without the dairy. Whether you're vegan, lactose-intolerant, or simply looking to explore new culinary horizons, this recipe promises a restaurant-quality experience right in your own kitchen. Prepare to be amazed by how just a few simple ingredients can transform into a soup so creamy and flavorful, you won't believe it's dairy-free!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 lb of sliced mushrooms, 1 chopped onion, 2 minced garlic cloves, 4 cups of vegetable broth, 1 cup of coconut milk, 2 tablespoons of olive oil, and salt and pepper to taste.
- In a large pot or saucepan, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the sliced mushrooms to the pot. Stir well to combine with the onions and garlic. Cook for about 8-10 minutes, or until the mushrooms have released their moisture and are tender.
- Pour in the vegetable broth, stirring to combine all the ingredients. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes. This will allow the flavors to meld together.
- After simmering, remove the pot from heat and let it cool slightly. Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is.
- Return the pot to low heat and stir in the coconut milk. Allow the soup to warm through for an additional 5 minutes, stirring occasionally.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed based on your preference.
- Once heated through, remove the soup from the heat and serve hot. Enjoy your creamy, dairy-free mushroom soup!
Tips
- Mushroom Selection Matters: Choose fresh, high-quality mushrooms like cremini or shiitake for the most robust flavor.
- Sautéing is Key: Take your time when sautéing onions and mushrooms. This process develops deep, rich flavors that are crucial to the soup's taste.
- Blending Techniques: If you don't have an immersion blender, carefully transfer the soup to a standard blender. Always blend in batches and remove the center lid piece to allow steam to escape.
- Coconut Milk Tip: Use full-fat coconut milk for the creamiest texture. Light coconut milk can make the soup less rich.
- Seasoning Secrets: Don't be afraid to experiment with herbs like thyme or rosemary to add extra depth to your soup.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance!
- Garnish Options: Top with fresh chopped parsley, a drizzle of olive oil, or some toasted pumpkin seeds for added texture and flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 0mg
