Gluten-Free Cream of Mushroom Soup (Dairy-Free, Vegan)

What is Cream of Mushroom Soup?

A staple in most American kitchens, cream of mushroom soup is basically a very simple mushroom-based soup which starts out as a roux which is thinned with cream or milk, and to which pieces of mushroom and broth are added.

Most commonly found as a canned version under the Campbell’s brand, it is often used as a based ingredient in comfort foods such as casseroles (such as green bean casserole or tuna noodle casserole).

Is Cream of Mushroom Soup Gluten-Free?

Traditionally, cream of mushroom is usually made with regular wheat flour (which contains gluten) and hence is often NOT gluten-free and not safe for Celiacs or those with gluten intolerances.

However, there are now canned gluten-free versions of the soup, and of course it’s much more convenient to get a can of cream of mushroom soup instead of making your own.

But, because this is one of my favorite soups, I prefer mine homemade – without preservatives or additives.

Homemade Gluten-Free Dairy-Free Cream of Mushroom Soup

Here’s where today’s recipe comes in.

Made from scratch with readily available ingredients, you can easily make a big batch of this delicious mushroom soup in just 45 minutes and enjoy it as an appetizer or use it for cooking your favorite casseroles!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this gluten-free cream of mushroom soup recipe are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: Cooked on the stovetop in less than 45 minutes, you can enjoy this uncomplicated homemade vegan mushroom soup in very little time!
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this deliciously rich mushroom soup recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without worries!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free dairy-free cream of mushroom soup recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer (if using coconut oil, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may use any vegetable oil that you have on hand (such as canola oil, olive oil, avocado oil etc).
• Mushrooms: I like using portobello mushrooms, but go ahead and use any or a variety of fresh mushrooms you like.
• Onion: I used yellow onions, but feel free to use white onions or red onions if you prefer.
• Garlic: Fresh garlic really adds depth of flavor to this creamy gluten-free mushroom soup, so much sure to use fresh garlic.
• Gluten-Free Flour Blend: Make sure to use a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). If you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
• Broth: Using vegetable broth or vegetable stock keeps this recipe vegetarian and vegan. However, if you prefer, you can also use chicken broth or beef broth if you like.
• Heavy Whipping Cream: I used dairy-free heavy whipping cream to keep this recipe dairy-free. You may also use full-fat coconut milk or coconut cream if you prefer. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
• Black Pepper: Ground black pepper adds a little heat to this soup, and I highly recommend adding it in.
• Thyme: Dried thyme adds a great taste to this gf mushroom soup, so make sure to add it in. If you prefer to use fresh thyme, add 3/4 teaspoon fresh thyme 5 minutes before the soup is done cooking so the thyme retains its flavor.
• Garnishing: I like garnishing this vegan cream of mushroom soup with sautéed sliced mushrooms and gluten-free croutons as well as a sprinkle of fresh chopped parsley. You may also serve this soup with gluten-free garlic bread for a heartier meal.

How to Make Gluten-Free Cream of Mushroom Soup (Step by Step):

1. Melt Butter and Sauté Onions and Garlic

Start by melting the dairy-free butter in a medium saucepan, then sauté the chopped onions in butter for 4-5 minutes on low heat, then add the garlic and fry everything together for another 2 minutes.

2. Add Mushrooms

Add mushrooms, stir and fry everything together for 7 minutes, stirring occasionally.

3. Add Flour

Sift in the gluten-free all-purpose flour and stir, sautéing for another 2 minutes.

4. Add Broth, Salt, Pepper and Thyme

Pour in the vegetable broth, then add the salt, black pepper and dried thyme. Stir until no lumps of flour remain.

Cover the saucepan with a lid and cook on low heat for another 15 minutes.

5. Add Cream

Pour in the dairy-free heavy cream and heat the soup, stirring, for another 2 minutes, without bringing it to a boil.

Let the soup simmer, covered, for 10 minutes, after which it is ready to serve.

6. Garnish and Serve

Garnish this creamy mushroom soup with sautéed sliced mushrooms, gluten-free and some fresh chopped parsley before serving.

Dish by Dish Tips/Tricks:

• Prefer No Chunks? If you prefer the soup to be completely smooth without any mushroom chunks, go ahead and process the soup with a high-speed blender, food processor or immersion blender.
• Use Broth of Choice: I used vegetable broth to keep this recipe vegetarian and vegan. However, if you prefer, you can also use chicken broth or beef broth if you like.
• Types of Mushrooms: I like using portobello mushrooms, but go ahead and use any or a variety of fresh mushrooms you like (such as baby bella mushrooms, cremini mushrooms or white mushrooms).
• Double the Recipe: This easy recipe serves four, but you can always make a double batch or triple batch or this creamy soup for a larger crowd.

Recipe FAQs:

Gluten-Free Comforting Soup Recipes:

Appetizer Recipes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Cream of Mushroom Soup (Dairy-Free, Vegan)

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• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Rich, velvety and flavorful, this gluten-free cream of mushroom soup is perfect for warming up to on chilly days. Enjoy it topped with sautéed mushrooms, crunchy croutons and fresh herbs for a hearty appetizer or light meal. Dairy-free and vegan too.

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Ingredients

Units USM Scale 1x2x3x

• 3 tablespoons dairy-free butter
• 1 tablespoons sunflower oil, for frying
• 2 cups chopped portobello mushrooms
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons gluten-free all-purpose flour
• 3 cups vegetable broth
• 1 cup dairy-free heavy whipping cream
• 1/3 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 7–8 sautéed sliced mushrooms, for garnishing
• Gluten-free croutons, for garnishing
• Chopped fresh parsley, for garnishing

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Instructions

1. Sauté Onions and Garlic: Sauté the chopped onions in the dairy-free butter in a medium saucepan for 4-5 minutes on low heat, then add the garlic and fry everything together for another 2 minutes.
2. Add Mushrooms: Add mushrooms, stir and fry everything together for 7 minutes, stirring.
3. Add Flour: Sift in the gluten-free all-purpose flour and stir, sautéing for another 2 minutes.
4. Add Broth, Salt, Pepper and Thyme: Pour in the vegetable broth, then add the salt, black pepper and dried thyme. Stir until no lumps of flour remain. Cover the saucepan with a lid and cook on low heat for another 15 minutes.
5. Add Cream: Pour in the dairy-free heavy cream and heat the soup, stirring, for another 2 minutes, without bringing it to a boil. Let the soup simmer, covered, for 10 minutes, after which it is ready to serve.
6. Garnish and Serve: Garnish this gluten-free cream of mushroom soup with sautéed sliced mushrooms, gluten-free and some fresh chopped parsley before serving.

Notes

Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer (if using coconut oil, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.

Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may use any vegetable oil that you have on hand (such as canola oil, olive oil, avocado oil etc).

Mushrooms: I like using portobello mushrooms, but go ahead and use any or a variety of fresh mushrooms you like.

Onion: I used yellow onions, but feel free to use white onions or red onions if you prefer.

Garlic: Fresh garlic really adds depth of flavor to this creamy gluten-free mushroom soup, so much sure to use fresh garlic.

Gluten-Free Flour Blend: Make sure to use a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). If you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.

Broth: Using vegetable broth keeps this recipe vegetarian and vegan. However, if you prefer, you can also use chicken broth or beef broth if you like.

Heavy Whipping Cream: I used dairy-free heavy whipping cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

Black Pepper: Ground black pepper adds a little heat to this soup, and I highly recommend adding it in.

Thyme: Dried thyme adds a beautiful flavor to this gf cream of mushroom soup, so make sure to add it in. If you prefer to use fresh thyme, add 3/4 teaspoon fresh thyme 5 minutes before the soup is done cooking so the thyme retains its flavor.

Garnishing: I like garnishing this soup with sautéed sliced mushrooms and gluten-free croutons as well as a sprinkle of fresh chopped parsley. You may also serve this soup with gluten-free garlic bread for a heartier meal.

Storing: To store, place this cooled homemade cream of mushroom soup in an airtight container and store in the refrigerator for up to 5 days. Reheat the soup in a saucepan or in the microwave before serving. If soup is too thick, add 1 or 2 tablespoons of water to make it a little more liquid.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Soups
• Method: Stovetop
• Cuisine: American