Gluten-Free Recipes Soup Vegan

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup | The Foodie Eats
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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

Vegan Cream of Mushroom Soup | The Foodie Eats

Wash whole baby bella mushrooms.

Vegan Cream of Mushroom Soup | The Foodie Eats

In several batches, dice mushrooms.

Vegan Cream of Mushroom Soup | The Foodie Eats

In a large sauce pan – add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes.

Vegan Cream of Mushroom Soup | The Foodie Eats

Cook until mushrooms have released their juices and mostly evaporated.

Vegan Cream of Mushroom Soup | The Foodie Eats

Meanwhile – in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.

Vegan Cream of Mushroom Soup | The Foodie Eats

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 | The Foodie Eats

5 from 4 votes
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Vegan Cream of Mushroom Soup

Rich mushroom soup with "condensed" texture, perfect for casseroles.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 175 kcal
Author The Foodie Eats

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

  1. 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.

  2. Meanwhile - in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.

  3. Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.

  4. Refrigerate and use in your favorite casserole recipe. Enjoy!
Nutrition Facts
Vegan Cream of Mushroom Soup
Amount Per Serving
Calories 175 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 1024mg 43%
Potassium 705mg 20%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 5g
Protein 6g 12%
Vitamin A 9.5%
Vitamin C 12%
Calcium 20.3%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.
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16 Comments

  • Reply
    Jenn
    November 29, 2017 at 2:20 pm

    This recipe looks great! Do you know if it will freeze well?

    • Reply
      Chef Gary
      November 30, 2017 at 12:42 pm

      I have not tried that, but I think it should work just fine.

  • Reply
    Denise
    January 7, 2018 at 6:47 pm

    My 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!

    • Reply
      Chef Gary
      January 9, 2018 at 3:08 pm

      How did it turn out with your replacements?

      • Reply
        Melissa
        May 2, 2018 at 9:40 am

        I was also curious if almond or cashew milk were acceptable substitutes.

        • Reply
          Chef Gary
          May 2, 2018 at 11:31 am

          Yes, both will work just the same. My sister-in-law always uses almond milk when she makes this recipe. And she loves it!

  • Reply
    Katie
    January 27, 2018 at 5:41 pm

    This turned out amazing!

    • Reply
      Diane
      March 10, 2018 at 1:45 am

      This 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.

      • Reply
        Chef Gary
        March 10, 2018 at 4:42 pm

        What 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!

  • Reply
    RenegadeRN
    February 1, 2018 at 10:21 am

    Looks 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

    • Reply
      Chef Gary
      March 10, 2018 at 8:09 pm

      It’s delicious enough to eat as is! As for the soy milk, Silk is usually what we have on hand.

  • Reply
    Laura
    May 2, 2018 at 5:19 am

    Finally! A delicious and easy recipe for cream of mushroom. Thank you! Now I jus5 need cream of tomato 😉

    • Reply
      Chef Gary
      May 2, 2018 at 11:32 am

      Ooo… 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.

  • Reply
    Katie
    November 20, 2018 at 4:52 pm

    I 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!

  • Reply
    TS
    December 5, 2018 at 2:26 pm

    This Soup was freaking delicious!!!! Super easy to make and so fantastic. Everyone (even the carnivores) loved it. Will definitely make again.

    • Reply
      Gary
      December 5, 2018 at 7:55 pm

      So glad you enjoyed it!

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