Dairy-free Cream of Mushroom Soup


This wonderful dairy-free cream of mushroom soup is a “main course” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Kelie Escobar. To make it creamy, she uses everyday thickeners and Coconut Milk Beverage from So Delicious.

This easy recipe comes together in mere minutes. It makes a creamy, ready to enjoy soup, like the one pictured. If you are looking for a condensed version for recipes, try my Campbell’s Copycat Dairy-Free Condensed Cream of Mushroom Soup Recipe.

Dairy-Free Cream of Mushroom Soup

Reader Raves: Dairy-Free Cream of Mushroom Soup

Sometimes we get recipe feedback via social media. When I see it, I include it here with the recipe!

It was AMAZING! Mushroom soup has always been my favourite and I can’t believe it took me so long to make a homemade version. I cut my flour to 3 tablespoons as I like it a bit thinner. I used Earths Own unsweetened almond milk and instead added flour to my warmed veggie broth before I added it to the pot. A new favourite recipe! Thank You!! ❤ – Rosalie C. (via Facebook)

Special Diet Notes & Options: Dairy-Free Cream of Mushroom Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, and tree nut-free.

For a soy-free and dairy-free cream of mushroom soup, choose your margarine wisely. Brands such as Earth Balance have offerings that suit both dietary needs.

For vegan and vegetarian cream of mushroom soup, you can substitute no chicken broth or mushroom broth for the chicken broth. Both work as tasty alternatives.

4.5 from 4 reviews
Dairy-free Cream of Mushroom Soup
Prep time
Cook time
Total time
This recipe was submitted by Kelie Escobar, for entry in the So Delicious Dairy Free 3-Course Recipe Contest
Serves: 3 servings
  • 1 8-ounce carton white mushrooms
  • 1 small to medium onion
  • 5 tablespoons non-hydrogenated dairy-free margarine (such as Earth Balance)
  • 2 cups chicken broth (see note above for vegan option)
  • 1 cup So Delicious Dairy Free Original Coconut Milk Beverage
  • 5 tablespoons all-purpose flour
  • Salt and pepper, to taste
  1. Dice mushrooms and onions and sauté in margarine until the onions are translucent and the mushrooms have shrunk in size and turned dark.
  2. Whisk in the flour until well incorporated, then add broth and coconut milk beverage. Bring to boil, whisking constantly until the mixture is thickened.
  3. Season with salt and pepper and serve. Can be used as a standalone soup for a meal or in other dishes. Very tasty and easy!

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


      • Thank you, I thought i’d attempt it first off with Almond milk.

        This is an amazing recipe and has given me four portions of soup. I have used the first in a crock pot chicken in mushroom sauce recipe and popped 3 in the freezer.

        It tastes so nice. I did blitz the soup which has really opened up the mushroom flavour.

        I will try my next batch with oat milk and give you my verdict.

      • Loved this soup for my tater tot casserole and by itself. Made it dairy free with the So Delicious milk and with chicken stock. Will definitely use again!

  1. How long will this soup recipe last? My mom, sister, and I are dairy free, and this recipe sound delicious. Can’t wait to make it!

    • In the refrigerator, it will have about the same shelf life as most soups. I prefer to only recommend up to 2 days for food safety reasons, but I know many people keep them for longer. Since it has mushrooms – I wouldn’t personally do more than 3 days. It should freeze okay too.

    • Hmm, this isn’t my recipe, so I couldn’t say for sure Raini. It sounds like you might be trying to make a condensed cream of mushroom soup option for a recipe? If so, cook it down thicker and use the amount called for. This should make more than one cans-worth.

  2. I substituted almond milk for the coconut milk and gluten free all purpose flour to make the soup DF/GF. I also added fresh thyme to the soup. Delicious!

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  4. I subbed in brown rice flour for the flour to make this gluten-free as well. Also, I just used olive oil instead of butter. As long as you remember to salt and pepper it, it turns into a pretty decent soup blended or unblended. Thanks!

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  6. Great recipe I made it with my kids #cookingtime #bondingtime 🙂
    We deviated from the recipe a bit by doing away with the flour and replacing with blended Mushrooms instead. #ExtraFlavoursome

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