Dairy Free Roasted Mushroom Soup

Creamy, hearty mushroom soup that can you would never even know is dairy free. Substitute vegetable or mushroom stock for chicken and easily make it a vegetarian option!


Ok, let’s talk about mushroom soup. It’s one of those things that certainly conjures up many childhood memories, but most of those come from that little can of soup.

Now while canned soup is pretty convenient it does contain an awful lot of unnecessary ingredients, plus if you can make it in no time, why not whip up your own. I mean seriously, it's so easy and doesn’t require you picking up a whole bunch of random ingredients.

So you can always make a basic standard mushroom soup but why not roast up those mushrooms with some garlic and thyme and really help bring this recipe to life. We all know that roasting basically anything really enhances the flavours and make any dish a little bit more special.

So while I called this dish dairy-free if your house is like mine butter isn’t an issue, so I did use real butter in the soup. But if you want to be entirely dairy-free go for vegan butter, or go all the way, whip this up with mushroom broth and make the entire dish vegan.

Any way you serve this up it’s a winner - it’s hearty, creamy, and what you should make for dinner tonight!


prep time 10 minutes

cook time 55 minutes

total time 1 hour 5 minutes

servings 4


2 cups white mushrooms

4 cups cremini mushrooms

8 sprigs thyme

2 tbsp olive oil

6 cloves of garlic

salt + pepper

2 shallots

3 tbsp butter (or vegan butter for completely dairy free)

1/4 cup flour

1/3 cup white wine

4 cups chicken stock

1/3 cup barley

2 bay leaves

3 tbsp soya sauce

1 can unsweetened coconut milk


Preheat oven to 400. On a large baking sheet place mushrooms that have been sliced in 1/4 inch slices, 4 sprigs of thyme, 4 cloves of finely chopped garlic, olive oil and salt and pepper. Toss to combine then bake for 20 minutes or until mushrooms are golden brown.

In a large stock pot sauté finely chopped shallots and butter until shallots are soft and translucent. Add in 2 remaining garlic cloves that have been finely chopped and cook another 1 minute or until garlic is fragment.

To the shallots add in flour and whisk until fully combined. Add in the white wine whisking constantly so that you avoid lumps then slowly add in chicken stock while continuing to whisk. Add in barley, remaining sprigs of thyme and bay leaves then allow to simmer for 15 minutes or until soup is slightly thickened and barley is tender.

To the soup add in roasted mushrooms and soya sauce and season with salt + pepper. Simmer another 10 minutes then add in coconut milk, allow to heat through then serve immediately.