This Dairy-Free Creamy Mushroom Soup has been a quiet star in my kitchen for years. I first developed it during a week when I was cooking for a friend who avoids dairy; I wanted something that felt indulgent but used only plant-based pantry staples. The combination of white button mushrooms and baby portobello (cremini) produces a deep, layered mushroom flavor — the buttons bring a delicate sweetness while the creminis add meatiness and color. Cousin to the classic cream-based versions, this rendition swaps in unsweetened dairy-free milk and a small amount of tapioca flour to create a smooth, clingy texture without a lick of cream.

What makes this pot so memorable is the balance of technique and patience: slow sweating of the onion, a period of undisturbed mushroom cooking so they brown and release their juices, and a gentle simmer to let the flavors marry. It’s the kind of recipe that fills the house with an earthy, cozy aroma and invites everyone to linger. I often serve it as a starter for dinner parties or ladle it into bowls on rainy afternoons with crusty bread for dipping. My family keeps asking for this whenever mushrooms are in season — it’s comforting, simple, and reliably satisfying.

Ingredients

• 1 large white onion, diced: Choose a firm, dry onion with a papery skin — yellow onions work too. Sweating the onion gently builds the sweet base for the soup without browning.
• 10 oz white button mushrooms, sliced: These add a delicate, almost floral note. Slice thinly and avoid washing mushrooms under running water; wipe with a damp towel if needed to preserve texture.
• 10 oz baby portobello (cremini) mushrooms, sliced: The cremini bring umami and a deeper color; they’re essential for the savory backbone of the soup.
• 10 fresh thyme stalks, leaves removed (or 1 tsp dried thyme): Fresh thyme gives a bright herbal lift — strip the leaves and add during cooking so they remain aromatic.
• 1 bay leaf: Adds a subtle herbal depth. Remember to remove it before serving.
• 1/2 tbsp coconut aminos (or tamari or soy sauce): This supplies umami and a touch of salt without relying solely on sea salt. Coconut aminos are a lower-sodium, soy-free option.
• 1/2 tsp sea salt: Adjust later to taste; the soy alternative contributes some saltiness too.
• 1/2 tsp garlic powder (optional): Use if you want a more garlicky background without fresh garlic overpowering the mushrooms.
• 1 cup vegetable broth: Use a good-quality low-sodium broth to control salt; homemade is ideal but store-bought works fine.
• 1 tbsp tapioca flour (or arrowroot powder or cornstarch): A small amount gives body and that silky mouthfeel when combined with the broth.
• 1 cup unsweetened dairy-free milk: Oat, almond, or unsweetened soy milk are all fine — choose one with a neutral flavor. Oat gives a richer mouthfeel.
• Freshly ground black pepper, to taste: Finish with a few generous grinds for brightness.

Instructions

Heat and Sweat the Onion: Place a large, heavy-bottomed pot over medium heat. Add a splash of water or a teaspoon of neutral oil if desired, then add the diced onion. Cook for 5–7 minutes, stirring occasionally, until the onion is soft and translucent but not browned — you want sweetness without caramelization. This gentle sweating extracts sugars that form the flavor base for the soup. Sear the Mushrooms: Push the softened onions to the sides of the pot to make room. Add the sliced mushrooms to the center and let them cook undisturbed for about 5 minutes. This allows moisture to release and the mushrooms to develop gentle color. Stir the onions and mushrooms together once the mushrooms start to brown around the edges. Reduce and Aromatics: Stir in the thyme leaves, and continue to cook for another ~10 minutes. The mushrooms will release a lot of liquid; cook until that liquid reduces by roughly half and the mushroom pieces begin to concentrate in flavor. Add the bay leaf, sea salt, coconut aminos, and garlic powder at this stage and stir to distribute the seasoning evenly. Make the Slurry: In a small bowl, whisk the vegetable broth with the tapioca flour until completely smooth — no lumps. This slurry is the thickening agent; whisking it first prevents clumping when it hits the hot pot. Combine and Simmer: Pour the broth-tapioca mixture into the pot along with the dairy-free milk. Stir to combine and bring to a gentle simmer. Reduce the heat to low and let simmer for about 15 minutes, stirring occasionally. The soup will thicken slightly as the tapioca activates; watch for a velvety coating on a spoon as the cue that it’s ready. Finish and Serve: Remove the bay leaf, taste, and adjust the salt or coconut aminos if needed. Grind fresh black pepper over each bowl and serve warm with crusty bread or a simple green garnish.

Storage Tips

Cool the soup to room temperature before refrigerating to prevent condensation and keep texture intact. Store in airtight glass containers for up to four days; label with the date. For longer storage, freeze in portion-sized containers with a little headspace to allow expansion — freeze up to three months. Thaw overnight in the refrigerator and reheat gently on the stove over low heat, stirring so the tapioca rehydrates evenly. If the soup thickens too much after chilling, whisk in a few tablespoons of broth or dairy-free milk while reheating to restore the silky consistency.

Ingredient Substitutions

If you don’t have tapioca flour, arrowroot or cornstarch will work as a thickener — use the same quantity, whisking with the broth before adding. Swap coconut aminos for tamari for a deeper soy flavor, or use low-sodium soy sauce if you don’t need a gluten-free option. For the dairy-free milk, oat milk gives the richest texture while almond milk keeps calories lower; unsweetened soy milk provides more protein. If you prefer a looser broth, reduce the tapioca to 2 teaspoons and simmer slightly less.

Serving Suggestions

Serve bowls topped with a drizzle of good-quality extra-virgin olive oil or a few drops of truffle oil for an upscale touch. Garnish with chopped parsley or chives for color, or a sprinkle of toasted pine nuts for crunch. Pair with a simple salad dressed with lemon vinaigrette or grilled sourdough rubbed with garlic for an elegant starter. For a heartier main, serve alongside roasted vegetables or a legume-based salad to round out the meal.

Cultural Background

Mushroom soups have roots in European peasant cooking, where available fungi and simple dairy made hearty fare out of modest ingredients. This dairy-free version nods to that tradition while reflecting modern dietary choices and global pantry items like coconut aminos. Using tapioca as a thickener is borrowed from tropical cuisines where cassava is common; here it performs the technical role of creating body without dairy, bridging culinary traditions into a contemporary, allergy-friendly bowl.

Seasonal Adaptations

In autumn and winter, use a mix of wild mushrooms — chanterelles, shiitake, or Oyster — to amplify the foresty notes; reduce the cooking time slightly for delicate varieties. In spring and summer, keep it lighter with more white buttons and fresh herbs like tarragon instead of thyme. For cold weather entertaining, finish with a spoonful of browned butter-flavored vegan spread (if not strictly dairy-free) or roasted garlic to add warmth and richness.

Meal Prep Tips

Make a double batch and freeze individual portions for quick lunches. If prepping ahead, undercook the mushrooms by a few minutes so reheating finishes their texture without becoming mealy. Store the broth slurry separately if you expect to reheat multiple times — add it during the final reheat for the freshest texture. Use a wide, shallow pot to cool large amounts quickly and evenly when you plan to refrigerate.

This soup is one of those recipes I return to when I want something nurturing that also feels composed and sophisticated. It’s forgiving, travel-ready, and reliably delicious — make it your own by tuning the herbs and finishing touches to match your mood.