Vegan Cream of Mushroom Soup

This soup is rich and savory, perfect for creating dairy-free, gluten-free casseroles. Whether you need a comforting bowl of soup or a condensed base for your favorite recipes, this homemade version has you covered!

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 175kcal

Author Gary White

Ingredients

24 oz. baby bella mushrooms diced
3 Tbsp. olive oil
1 Tbsp. sea salt
½ tsp. black pepper
1 Tbsp. garlic minced
3 cups soy milk or plain almond milk
2 tsp. onion powder
¼ cup cornstarch

Instructions

In a large saucepan, add 3 Tbsp. olive oil, 24 oz. diced baby bella mushrooms, 1 Tbsp. sea salt, ½ tsp. black pepper, and 1 Tbsp. minced garlic.
Sauté over medium-high heat for 10-15 minutes until mushrooms release their juices and most of the liquid evaporates.
In a medium bowl, combine 3 cups soy milk (or plain almond milk), 2 tsp. onion powder, and ¼ cup cornstarch. Mix well, ensuring there are no lumps.
Add the milk mixture to the sautéed mushrooms. Reduce the heat to medium-low and cook, stirring frequently, until the desired thickness is reached, about 5 minutes.
Refrigerate and use in your favorite casserole recipe, or enjoy immediately with some crusty bread.

Video

Notes

Expert Tips

Use Baby Bella Mushrooms: Don't be tempted to swap with basic white mushrooms. Baby Bella mushrooms hold up better during cooking and have a richer flavor.
Mix Cornstarch Thoroughly: Ensure there are no lumps for a smooth texture.
Control the Thickness: Cook longer after adding the cornstarch mixture to thicken the soup to your preference.
Oil-Free Option: You can use water or vegetable stock instead of olive oil for sautéing.

FAQs

Can I use a different kind of plant-based milk? We have tested this with both soy milk, unsweetened almond milk, and Ripple (pea protein milk). It worked well with each variety! We have also heard from readers who successfully used coconut milk.
Do you have a favorite brand of soy milk to use in this? We typically use Silk Soymilk, as it's readily available at our local grocery store.
How many cans of cream of condensed soup does this recipe equal? This recipe produces roughly 3 cups of soup, while a can of store-bought cream of mushroom contains 1 ¼ cups. It makes a little over 2 cans worth, though the measurements also depend on how much you condense the soup while cooking.
How long does it keep? You may store it in an airtight container in the fridge for up to 7 days or in the freezer for 2 months.
What can I substitute for cornstarch? I recommend using arrowroot starch/flour. To substitute arrowroot for cornstarch, 2 teaspoons of Arrowroot flour = 1 tablespoon of Cornstarch. So, when substituting for ¼ cup cornstarch (which is equal to 4 Tbs), substitute 2 Tbs plus 2 teaspoon (or 8 teaspoon total) of arrowroot.

Nutrition