If you're craving something warm, hearty, and comforting but want to skip the heavy cream this cream-less mushroom soup is a game changer. It's rich, velvety, and full of umami flavor, thanks to caramelized cremini mushrooms, slow-simmered aromatics, and a clever trick using stale bread and olive oil to create a creamy texture without any dairy.
Topped with a bright Tahini Herb Drizzle, crunchy fried shallots, and fresh dill, this soup feels elevated enough for entertaining, yet simple enough for a weeknight dinner.
Ingredients
For the Soup:
¾ cup extra-virgin olive oil (divided)
4 cups cremini mushrooms, sliced
3 tablespoons garlic, sliced
1 medium onion, sliced
Freshly cracked black pepper
Kosher salt
3 cups chicken stock (or substitute vegetable stock for a vegetarian version)
½ cup stale bread, roughly chopped
¼ cup vermouth
1 teaspoon fresh thyme leaves
Sherry vinegar, to taste
Fried shallots and chopped fresh dill, for garnish
For the Tahini Herb Drizzle:
¼ cup tahini
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons fresh parsley, minced
1 teaspoon honey
Kosher salt and freshly cracked black pepper, to taste
Directions
1. Sauté the aromatics:
In a Dutch oven or heavy-bottomed pot, heat ¼ cup olive oil over medium-high heat. Add mushrooms, garlic, and onion, and season generously with black pepper. Sauté until softened and lightly caramelized about 8 minutes. Add salt to taste.
2. Simmer the soup:
Stir in chicken stock, stale bread, vermouth, and thyme. Bring to a simmer and let cook for 20 minutes, allowing the bread to soften and flavors to meld.
3. Blend until creamy:
Transfer the hot soup to a blender (or use an immersion blender). Add 2–3 teaspoons of sherry vinegar, then slowly drizzle in the remaining ½ cup olive oil while blending to achieve a creamy, emulsified texture. Taste and adjust seasoning with salt, pepper, or more vinegar as needed.
4. Make the Tahini Herb Drizzle:
Whisk together tahini, olive oil, lemon juice, parsley, and honey in a small bowl. Season with salt and pepper, and thin with a splash of water if needed to reach drizzle consistency.
5. Assemble and garnish:
Ladle the hot soup into bowls. Garnish with a generous swirl of the Tahini Herb Drizzle, a spoonful of fried shallots, and a sprinkle of fresh dill.
Tips & Swaps
Stale bread helps thicken the soup while keeping it dairy-free. No bread? Try a small peeled potato instead.
No vermouth? Substitute with dry white wine or omit entirely.
Make it vegan by using vegetable stock and skipping any animal-based garnishes.
Store leftovers in the fridge for up to 4 days flavors deepen overnight.
This soup proves that you don’t need cream or butter to create a luxurious, cozy bowl of comfort. With earthy mushrooms, aromatic herbs, and a plant-based drizzle packed with flavor, it’s an easy way to upgrade your cold-weather soup game.
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