Vegan Cream of Mushroom Soup
I don’t know if there is any ingredient as versatile and beloved as a can of condensed cream of mushroom soup. It can be gravy, sauce, or my personal favorite… the perfect bechamel for pretty much any casserole (like this vegan green bean casserole). There’s just a couple of problems: My wife can’t have gluten and neither of us can have the cream. So what does that mean? I need to create a vegan cream of mushroom soup recipe that is also gluten-free. Not to mention DELICIOUS! Challenge accepted.
The Process
Wash whole baby bella mushrooms.
In several batches, dice mushrooms.
In a large sauce pan – add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes.
Cook until mushrooms have released their juices and mostly evaporated.
Meanwhile – in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
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Vegan Cream of Mushroom Soup
Ingredients
- 24 oz. baby bella mushrooms diced
- 3 Tbsp. olive oil
- 1 Tbsp. sea salt
- 1/2 tsp. black pepper
- 1 Tbsp. garlic minced
- 3 cups soy milk or plain almond milk
- 2 tsp. onion powder
- 1/4 cup cornstarch
Instructions
- In a large sauce pan - add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes, until mushrooms have released their juices and mostly evaporated.
- Meanwhile - in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
- Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
- Refrigerate and use in your favorite casserole recipe. Enjoy!
25 Comments
Jenn
November 29, 2017 at 2:20 pmThis recipe looks great! Do you know if it will freeze well?
Chef Gary
November 30, 2017 at 12:42 pmI have not tried that, but I think it should work just fine.
Denise
January 7, 2018 at 6:47 pmMy daughter LOVES mushroom soup, and has missed it so much since we gave up dairy. So tonight I’m making this whole30 compliant with cashew milk and arrowroot powder. Can’t wait to try!
Chef Gary
January 9, 2018 at 3:08 pmHow did it turn out with your replacements?
Melissa
May 2, 2018 at 9:40 amI was also curious if almond or cashew milk were acceptable substitutes.
Chef Gary
May 2, 2018 at 11:31 amYes, both will work just the same. My sister-in-law always uses almond milk when she makes this recipe. And she loves it!
Katie
January 27, 2018 at 5:41 pmThis turned out amazing!
Diane
March 10, 2018 at 1:45 amThis recipe sounds like it has too much liquid in it to be “condensed” cream of mushroom, and that it will turn out as the fully made soup. Please comment on your experience with it.
Chef Gary
March 10, 2018 at 4:42 pmWhat gives it the “condensed” texture is the cornstarch. There’s quite a bit of it, and the more you cook it once the cornstarch is added, the more it will thicken. So yes, there is quite a bit of liquid, but you can “condense” it as much as you like!
RenegadeRN
February 1, 2018 at 10:21 amLooks wonderful!… and yes, I grew up making casseroles etc with cream of mushroom soup.
It was always just an ingredient, never eaten by itself …this looks like something I’d eat as a soup.
Do you have a favorite brand of soy milk to use in this?
Thanks
Chef Gary
March 10, 2018 at 8:09 pmIt’s delicious enough to eat as is! As for the soy milk, Silk is usually what we have on hand.
Laura
May 2, 2018 at 5:19 amFinally! A delicious and easy recipe for cream of mushroom. Thank you! Now I jus5 need cream of tomato ?
Chef Gary
May 2, 2018 at 11:32 amOoo… Cream of tomato soup sounds right up my ally! I’ll develop a recipe for it just because you asked. Stay tuned…
And thanks for the great feedback! Glad you enjoyed it.
Marilyn
June 23, 2019 at 4:38 pmExcellent basic recipe for adding my own flavors. I used coconut milk and cashew milk and diced onions, pressed garlic, herbes de provence, almond flour, and a splas of white wine. Salt …of course.
Gary White
June 23, 2019 at 5:39 pmThanks for giving it a try. And yes, this was originally intended to be a very simple recipe, in order to substitute for that famous can of soup in casseroles!
Katie
November 20, 2018 at 4:52 pmI made this again today to use for a green bean casserole for Thanksgiving. For those wondering about what types of milk you can use, so far I’ve made this with almond milk, soy milk, and today I tried it out with Ripple (pea protein milk). All three worked great! Love this recipe!
TS
December 5, 2018 at 2:26 pmThis Soup was freaking delicious!!!! Super easy to make and so fantastic. Everyone (even the carnivores) loved it. Will definitely make again.
Gary
December 5, 2018 at 7:55 pmSo glad you enjoyed it!
Kathy Allen
February 25, 2019 at 1:31 pmAs a new cook, I found this recipe very easy to utilize for my vegan casseroles. It turns out perfect every time!
Thank you
Gary
February 25, 2019 at 2:32 pmGlad you enjoyed it!
Kassie Nordlinder
April 14, 2019 at 4:21 pmWould you use this recipe to replace one can of cream of mushroom soup called for?
Gary
April 14, 2019 at 6:03 pmYes, it makes about 2 cans worth of soup.
Alissa
October 21, 2019 at 6:32 pmHow long will this last in the fridge? A few days?
Gary White
October 22, 2019 at 1:08 pmYes, just like leftovers.
Anon passing through
August 4, 2019 at 9:18 amIf you are not into using starch, using a combination of soymilk and silken tofu blend will also give a deliciously creamy consistency.