Dairy Free Cream of Mushroom Soup
This homemade cream of mushroom soup is dairy free and vegan, with a gluten free option. It’s rich, creamy, and full of flavor, making it great on it’s own, but it’s also great used in recipes as a substitute for canned condensed soup.
Why I love this condensed mushroom soup
The weather’s getting colder right now, and that means soup and comfort food season will be here before you know it. I’m already dreaming of cozy evenings with comforting dinners like beef stew and chicken with dumplings.
I know casseroles are a big hit this time of year, too, and many of them call for dairy ingredients like condensed cream of mushroom soup. So I created my own version to use in classic recipes like green bean casserole.
More creamy soup recipes: creamy potato soup / creamy asparagus soup / autumn squash soup / cauliflower potato soup
Ingredient notes:
- Mushrooms – We’ve only made this with button mushrooms. I think any mushroom would work here. but I’m not a huge mushroom expert, so substitute at your own risk.
- Olive oil – This is our fat for the roux. If you would prefer to use a different oil, or even vegan butter, that works too. I prefer olive oil because it’s the easiest and most accessible option for me.
- Dairy free milk – You can use any unsweetened and plain dairy free milk. We normally use almond or oat milk, but any will work.
- All-purpose flour – This is the thickener for the soup. If you want to make this gluten free, feel free to use 1/4 cup cornstarch instead of the flour.
- Mushroom stock – I like to use a mushroom stock to boost the shroom-flavor, but you can use vegetable or chicken stock as well.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s Tips & tricks
- Since I’m not a huge fan of mushrooms, I decided to mince mine in the food processor, but you can chop them to whatever size you prefer. I did the onion in there, too, since it was already out.
- If you want to prep this to use in recipes later, store in an airtight container and freeze for up to 6 months. I like to use small mason jars to portion into 1 cup servings, which is about the same volume as a store-bought can of cream of mushroom soup.
Frequently asked questions
Is condensed mushroom soup the same as cream of mushroom?
Yes. Condensed mushroom soup is just cream of mushroom soup that has been cooked down to remove excess water. You can do the same when you make homemade cream of mushroom soup.
How many cups is in a can of cream of mushroom soup?
There’s about 1 1/4 cups in a can of condensed mushroom soup. Usually when I’m substituting this vegan mushroom soup in a recipe, I will just use what I have stored in a 1-cup jar (I think it’s just easier to store it this way).
Can you freeze mushroom soup?
Absolutely! This is a great option if you’re using it as a condensed soup substitute, so you can always have some on hand. I like to put my soup in 1-cup mason jars with freezer lids (just don’t overfill them). This recipe should last at least 6 months in the freezer.
More mushroom recipes you’ll love: mushroom gravy / mushroom tacos / mushroom chili / balsamic mushrooms
Ingredients
- 2 tablespoons olive oil (or melted vegan butter)
- 8- ounces sliced mushrooms (minced)
- 1 sweet onion (minced)
- 1 teaspoon minced garlic
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried thyme
- 1/2 cup all-purpose flour (or 1/4 cup cornstarch)
- 2 cup mushroom stock (or vegetable broth)
- 1 cup almond milk
Instructions
- Sauté the vegetables. Heat a large saucepan to medium high and add some olive oil (you could also use melted vegan butter). Add the mushrooms, onion and garlic, and sauté until soft and translucent – about 5 minutes.
- Make the roux. Sprinkle the flour, salt, pepper and thyme, and stir to coat the vegetables until a paste forms.
- Add the liquid. Whisk in the mushroom stock and dairy free milk, until smooth.
- Let it simmer. Bring the liquid to a low boil and then reduce the heat to let the soup simmer – until it reaches your desired consistency. If you're making this as a substitute for condensed soup, you'll want to let it simmer a bit longer.
If I make the homemade cream of mushroom soup, can I make batches and can them? How would I do that?