Creamy Mushroom Noodle Soup Recipe (Vegan, Gluten Free)

• Gluten Free Farfalle Pasta: such a fun shape for this soup!  I love using farfalle noodles in soups, especially with bright green pesto.  This gluten free farfalle is made with brown rice and is a great pasta substitute for those who are gluten free.
• Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Carrots
• Onion
• Celery
• Mushrooms
• Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
• Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
• Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online 🙂
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend. 
• Fresh Parsley
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.

1. Cook pasta according to package instructions. Drain and set aside to cool.
2. In a large pot, heat the olive oil over low heat. Saute the onion, carrots, celery for 8 to 10 minutes until the vegetables begin to soften. Add the mushrooms, vegetable stock, Herbe de Provence, bay leaves, salt and pepper.  Bring to a boil, then reduce to a simmer and cook for 30 minutes until vegetables are cooked through.
3. Add the coconut milk and fresh chopped parsley to the soup. Discard the bay leaves.
4. When ready to serve: add the noodles to the bowl first, then ladle over the soup broth.
5. To store: Do not add noodles directly to the hot soup, they will overcook and become mushy. Allow the soup to cool before adding leftover noodles to the pot.

As always, if you make this vegan and gluten free pasta mushroom soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Creamy Mushroom Noodle Soup (Vegan, GF)

The Herbeevore

This creamy mushroom noodle soup recipe is a hearty and filling lunch or dinner - dairy free, vegan, and gluten free, a cozy work lunch.  This soup is loaded with fresh vegetables, hearty farfalle pasta, umami flavor, in a rich and creamy dairy free broth.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Lunch, Soup

Cuisine American

Servings 6 servings

Calories 280 kcal

Ingredients

  

1x2x3x

• 1 12 ounce package farfalle pasta use gluten free if you do not eat gluten
• 1 tablespoon olive oil
• 3 carrots chopped
• 1 sweet onion chopped
• 4 stalks celery chopped
• 2 pints mushrooms sliced
• 6 cups No-Salt-Added Vegetable Stock
• 1 tablespoon Herbes de Provence
• 2 bay leaves
• 2/3 teaspoon salt
• 1/2 teaspoon freshly ground Tellicherry Black Pepper
• 1 cup fresh parsley
• 1 14- ounce can coconut milk

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Instructions

 

• Cook pasta according to package instructions. Drain and set aside to cool.
• In a large pot, heat the olive oil over low heat. Saute the onion, carrots, celery for 8 to 10 minutes until the vegetables begin to soften. Add the mushrooms, vegetable stock, herbes de Provence, bay leaves, salt and pepper.  Bring to a boil, then reduce to a simmer and cook for 30 minutes until vegetables are cooked through.
• Add the coconut milk and fresh chopped parsley to the soup.
• When ready to serve: add the noodles to the bowl first, then ladle over the soup broth.
• To store: Do not add noodles directly to the hot soup, they will overcook and become mushy. Allow the soup to cool before adding leftover noodles to the pot.

Nutrition

Calories: 280kcalCarbohydrates: 63gProtein: 15gFat: 21gSaturated Fat: 16gSodium: 1245mgPotassium: 964mgFiber: 7gSugar: 11gVitamin A: 5637IUVitamin C: 9mgCalcium: 58mgIron: 4mg

Keyword Creamy Mushroom Noodle Soup, Creamy mushroom pasta soup, Creamy Vegan Mushroom Noodle Soup Recipe, Mushroom Soup with Pasta, Pasta Mushroom Soup Recipe, vegan mushroom soup with noodles

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