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Creamy Mushroom Noodle Soup Recipe (Vegan, Gluten Free)

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.

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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, and Gluten free!

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Meal Prep Recipes For the Win!

This creamy mushroom noodle soup is the perfect recipe for healthy homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  Just batch cook, divide into individual containers, and place in the fridge or freezer for later!  I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.

What’s In This Cream of Mushroom Noodle Soup Recipe?

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Should I Cook Pasta Separate from Soup?

For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best.
To store, I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.

How Do I Make Mushroom Soup Dairy Free?

  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.
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Other Healthy Vegan Autumn Soup Recipes You’ll Love!

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Get the Same Ingredients For This Creamy Noodle Mushroom Soup Recipe:

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 recipe vegan gluten free plant based autumn mushroom soup with noodles chicken vegan mushroom soup with pasta recipe

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
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Lunch, Soup
Cuisine American
Servings 6 servings
Calories 280 kcal

Ingredients
  

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
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in Dairy Free, Fall Recipes, Gluten Free, Lunches, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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