Creamy Mushroom Noodle Soup Recipe
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Jump to RecipeThis 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.
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Soup season just hits different in the fall. This creamy mushroom noodle soup makes a fantastic and filling lunch you can pack for the whole week. I meal prepped this soup recipe for Brett’s lunches, and he gave this soup a 10/10!
I love the combo of classic cream of mushroom soup, and a cozy noodle bowl. I combined these two soups into one that is hearty, filling, and a great cozy fall lunch.
This Creamy Mushroom Noodle Soup Recipe Is:
- Comforting
- Hearty
- Satisfying
- Loaded with Flavor
- Made with Good-For-You Ingredients
- A Great Fall Soup to Meal Prep
- Vegan, Dairy Free
What’s In This Cream of Mushroom Noodle Soup Recipe?
- 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.
- Extra virgin olive oil
- Carrots
- Onion
- Celery
- Mushrooms
- Reduced Sodium Vegetable Stock or Bouillon
- 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 Leaf: I always add bay leaves to every bean soup I make… it gives the soup a delicious flavor.
- Sea salt & black pepper
- 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.
Should I Cook Pasta Separate from Soup?
How Do I Make Mushroom Soup Dairy Free?
- 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, 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.
- Add the coconut milk and fresh chopped parsley to the soup. Discard the bay leaves.
- 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.
Other Healthy Vegan Autumn Soup Recipes You’ll Love!
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Creamy Mushroom Noodle Soup
Ingredients
- 1 12 ounce package farfalle pasta use gluten free if you do not eat gluten
- 1 tablespoon extra virgin olive oil
- 3 carrots chopped
- 1 sweet onion chopped
- 4 stalks celery chopped
- 2 pints mushrooms sliced
- 6 cups Vegetable Stock
- 1 tablespoon Herbes de Provence
- 2 bay leaves
- 2/3 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1 cup fresh parsley
- 1 14- ounce Coconut milk
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
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So yummy and comforting. I added peas but definitely will be making this in my rotation.
Thank you so much Laura, that is great to hear! And peas sound like a fantastic addition, I’ll have to try that next time 🙂