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.


  • 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


  1. Heat a large stockpot or Dutch oven to medium-high heat. Add olive oil, mushrooms, onion and garlic. Sauté until the onions are translucent.
  2. Sprinkle the salt, pepper, thyme and flour over the mixture and stir to coat.
  3. Slowly whisk in the mushroom stock and almond milk.
  4. Bring the mushroom soup to a low boil and simmer, stirring frequently, until thickened.


Keywords: dairy free, vegan, gluten free option, egg free, mushroom, condensed soup