Creamy Vegan Mushroom Noodle Soup

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There’s nothing better than a hearty bowl of soup. This creamy mushroom noodle soup is delicious, delectable and dairy-free! Check out how I make this vegan cream-based soup with a secret ingredient: pasta water!

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Creamy Mushroom Soup without dairy or nuts

We’ve been adventuring into alternative ways to make our favorite meals for a few years. Cream of mushroom soup has always been a favorite of mine, especially if it’s homemade.

Something I noticed about vegan cream of mushroom soup recipes is nut-based cream or milk. While our family has no issues with nuts, I always think about any guests we may have over for dinner and if I can make our favorite meals for them.

So many people have severe nut allergies, so I wanted to find a new way to make a creamy mushroom soup. Also, I wanted to make sure it was hearty and healthy so I added noodles to the recipe.

Here are some of the magical ingredients:

• Fresh thyme
• Sfoglini Porcini Organic Semolina Trumpet Pasta
• mini portabella mushrooms (you can use any mushrooms you like)
• pasta water!

Yes, I said pasta water! That’s one of the the secret ingredients that makes the pasta thick and creamy. We’ve all heard that pasta water thickens a sauce. Well, it works with this soup recipe too.

What can I substitute in this recipe?

As I mentioned above, you can use any mushrooms you’d like. Since the Sfoglini Pasta already has porcini mushroom puree in the pasta, I chose a similarly deep-flavored mushroom. Regular white mushrooms would work just as well.

When it comes to the dairy-free cream base, I chose a dairy-free sour cream I purchased at Kroger. It does not contain nuts, and I use it all the time in other hot and cold dishes. If you don’t have a nut allergy, you can easily use any dairy-free sour cream or cream cheese you can find at your local grocery store.

Can I make this a different way?

I suggest making this recipe the exact way I have it listed. Since we’re working with a non-dairy product and pasta, try the technique listed in the recipe. Once you’ve made it a few times, you can try to create your twist on the recipe.

Vegan Creamy Mushroom Pasta Soup

4 servings

Ingredients

1. 8 ounces of Sfoglini Pasta Porcini Organic Semolina Trumpets
2. 2 tablespoons olive oil
3. 16 ounces mushrooms (we used portabella), sliced
4. 1/2 of a medium yellow onion, diced
5. 1 tablespoon (or 2 cloves) garlic, minced
6. 2 sprigs fresh thyme leaves
7. 2 cups vegetable stock
8. 8 ounces of dairy-free sour cream or cream cheese
9. salt and pepper to taste

Instructions

• Cook pasta for 6 minutes (under al dente) in generously salted boiling water. Save 1 cup of pasta water, and drain the rest from the pasta. Set aside.
• While pasta is cooking, place a pot over medium heat and add mushrooms and onion.
• Once the onions become translucent, reduce heat to low and add in garlic and thyme.
• Generously salt and pepper. Feel free to taste the mixture after seasoning to make sure it’s to your liking.
• Add vegetable stock, stir ingredients together, and cover with a lid.
• Place dairy-free sour cream or cream cheese in a small bowl.
• With a whisk, slowly add in 4 tablespoons of the hot stock from the mushroom mixture. The consistency should be similar to buttermilk.
• Turn off the heat, then slowly stir in the cream base. Stir in the pasta water and pasta. Taste again for seasoning.
• Serve immediately.

Note: If serving this later in the day for dinner guests, you can cook everything separately, then reheat the soup mixture once you’re ready to do steps 6 through 9.