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:

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.

Yield: 4 servings

Vegan Creamy Mushroom Noodle Soup

Vegan Creamy Mushroom Noodle 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!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

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

Instructions

  1. 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.
  2. While pasta is cooking, place a pot over medium heat and add mushrooms and onion.
  3. Once the onions become translucent, reduce heat to low and add in garlic and thyme.
  4. Generously salt and pepper. Feel free to taste the mixture after seasoning to make sure it's to your liking.
  5. Add vegetable stock, stir ingredients together, cover with a lid, and let simmer for 15 minutes.
  6. Place dairy-free sour cream or cream cheese in a small bowl.
  7. With a whisk, slowly add in 4 tablespoons of the hot stock from the mushroom mixture. The consistency should be similar to buttermilk.
  8. Turn off the heat, then slowly stir in the cream base. Stir in the pasta water and pasta. Taste again for seasoning.
  9. Serve immediately.

Notes

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 487Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 492mgCarbohydrates: 61gFiber: 5gSugar: 8gProtein: 13g

About Amiyrah

My name is Amiyrah and I'm an an African American fashion & lifestyle blogger based in Ohio.

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