Cream-less Mushroom Soup That's Still Incredibly Rich and Velvety

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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