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Dairy Free Cream of Mushroom Soup
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5 from 2 votes

Dairy Free Cream of Mushroom Soup (Directions for condensed!)

This cream of mushroom soup is made with allergy friendly cauliflower and cashews, but is so rich and creamy no one will guess it's not the real thing! Make as a substitute for condensed soup in recipes, or enjoy as a creamy side soup.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 6 bowls
Calories: 136kcal

Ingredients

  • 1/2 cup cashews soaked in water overnight
  • 1 cauliflower medium (5-6 inches in diameter)
  • 3/4 cup water (to steam cauliflower)
  • 2 vegetable bouillon cubes (I love Rapunzel Brand with Sea Salt and Herbs)
  • 1 tablespoon olive oil
  • 1 yellow onion medium chopped finely
  • 2 cloves garlic minced
  • 2 cups mushrooms sliced thinly
  • 1 teaspoon dried thyme (or sub 1 tablespoon fresh thyme)
  • 2 cups kale chopped (optional)
  • 2-3 cups water (add to "concentrate" to make soup)
  • sea salt and black pepper to taste

Instructions

  • Soak cashews overnight in water (I put them in a jar in leave it in the refrigerator). When ready to make soup, drain excess water.Soak cashews overnight in water (I put them in a jar in leave it in the refrigerator). When ready to make soup, drain excess water.
  • Chop cauliflower roughly, and add to a saucepan with 3/4 cup of water. Bring to a boil, then reduce heat to medium and steam cauliflower until most of the liquid is gone, about 15 minutes. Be sure the cauliflower is very tender. Add a small amount more water if necessary.Chop cauliflower roughly, and add to a saucepan with 3/4 cup of water. Bring to a boil, then reduce heat to medium and steam cauliflower until most of the liquid is gone, about 15 minutes. Be sure the cauliflower is very tender. Add a small amount more water if necessary.
  • In a blender (I use my Vitamix for extra creamy results), add cauliflower (with remaining small amount of water), soaked cashews, a vegetable bouillon. Blend for 2-3 minutes until the mixture is extra smooth. Add 1/4 water if necessary to get the blender going (I didn't need to add any water).In a blender (I use my Vitamix for extra creamy results), add cauliflower (with remaining small amount of water), soaked cashews, a vegetable bouillon. Blend for 2-3 minutes until the mixture is extra smooth. Add 1/4 water if necessary to get the blender going (I didn't need to add any water).
  • In a frying pan, add 1 tablespoon of olive oil, and then add the chopped onion and garlic. Sauté over medium high heat for 5-7 minutes until softened. Add the sliced mushrooms, and continue to sauté for another 5-7 minutes, stirring frequently. Season lightly with sea salt and black pepper.In a frying pan, add 1 tablespoon of olive oil, and then add the chopped onion and garlic. Sauté over medium high heat for 5-7 minutes until softened. Add the sliced mushrooms, and continue to sauté for another 5-7 minutes, stirring frequently. Season lightly with sea salt and black pepper.
  • Add the "cream" mixture to the mushroom mixture, and add thyme. Stop here if you are using this recipe as a substitute for Cream of Mushroom Soup concentrate.Add the "cream" mixture to the mushroom mixture, and add thyme. Stop here if you are using this recipe as a substitute for Cream of Mushroom Soup concentrate.
  • If making soup, add the kale if desired, and 2-3 cups of water. We added 2 cups the first day, and then another 1/2 of a cup when reheating the leftovers. It was very rich and could have been thinned out more! Season with sea salt and black pepper, to taste.If making soup, add the kale if desired, and 2-3 cups of water. We added 2 cups the first day, and then another 1/2 of a cup when reheating the leftovers. It was very rich and could have been thinned out more! Season with sea salt and black pepper, to taste.

Nutrition

Calories: 136kcal | Carbohydrates: 13g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 274mg | Potassium: 596mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2231IU | Vitamin C: 75mg | Calcium: 70mg | Iron: 2mg