Dairy Free Gluten Free Mushroom Soup

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How To Use Gluten Free Cream Of Mushroom Soup

Dairy Free Creamy Mushroom Soup | Vegan Gluten-free

This recipe makes a thicker gluten free soup, similar to a gluten free condensed cream of mushroom soup.

It is perfect for using in all of your favorite creamy casserole recipes.

This cream of mushroom soup substitute gluten free makes about the same amount as a can of gluten free mushroom soup.

You you can easily substitute it in all of your favorite recipes without having leftover cream of mushroom soup!

I love using gluten free condensed cream of mushroom soup in my gluten free tater tot casserole and gluten free green bean casserole.

You could also use it as a vegan gravy over my gluten free biscuits.

Can You Really Make Dairy

Many people who follow Paleo, dairy-free, or Whole30 diets can all agree on one texture they miss creaminess. This is especially true when it comes to soups.

So many gluten-free soups and Paleo soup recipes are also dairy-free soups, and they often turn out like thicker purees more than the soups were actually craving. I knew there had to be a way to achieve a level of creaminess without the use of heavy cream or milk. Through a lot of trial and error, I discovered the secret ingredient for this dairy-free cream of mushroom soup.

Bonus:Flexible Meals Everyone Will Love

OK, that is one of the ingredients for my dairy-free cream sauce, but its not the secret ingredient. The key to achieving velvety smooth creaminess in this dairy-free soup recipe is one white sweet potato.

How To Store Gluten Free Cream Of Mushroom Soup

This soup will last in an air tight container in the fridge for 7 days.

Pro Meal Prep Tip: Vegan cream of mushroom soup freezes well. So I like to make it ahead of time. After youve cooked the soup allow it to cool. Store it in plastic 2 pint containers and freeze them for up to 6 months! Youll get 4 hearty servings of soup this way.

Read Also: Is Knorr Onion Soup Mix Gluten-free

How Do I Make This Vegan Cream Of Mushroom Soup

  • In a large pot, heat the olive oil over low heat. Add the onion, garlic and saute for 5 or 6 minutes until veggies become soft.
  • Add the salt, Herbes de Provance , and mushrooms and saute for about 10 minutes on low heat, covering the pot in between stirring.
  • Stir in the flour, and mix well which will form a thick roux with the flour and the water released from the mushrooms.
  • To the pot, add the vegetable stock, coconut milk, and simmer for an additional 15 minutes until the mushrooms are soft and cooked through.
  • Sprinkle with salt and pepper to taste and garnish with fresh thyme.
  • How To Make Gluten Free Green Bean Casserole With Fresh Green Beans

    Gluten Free Cream of Mushroom Soup

    This dairy free green bean casserole recipe has several steps in it and it takes a bit longer to cook the fresh green beans, but the result is worth it!

    Rather than using a canned mushroom soup concentrate, we created our own dairy free thick mushroom soup as the sauce for this recipe.

    Here are the steps to make this recipe :

  • Cook your bacon first: preheat the oven to 400 degrees F and line a cookie sheet with parchment paper. Place the bacon on the pan and cook in the oven until done to your liking. For thinner bacon, about 12-13 minutes, for thick sliced bacon, 14-16 minutes.
  • While the bacon is cooking, prepare the sauce and green beans. Wash, trim, and cut the green beans into 1 to 2 inch pieces and set aside.
  • In a 2 quart saucepan, heat 1 Tablespoon dairy free butter. Chop the mushrooms and measure 1 cup of chopped mushrooms into the pan with the melted butter and saute over medium to medium-low heat until the mushrooms soften, about 5 minutes.
  • Add 3/4 cup of the canned coconut milk to the pan with the mushrooms and stir, keeping the heat on medium-low.
  • Add the remaining 1/4 cup canned coconut milk to a small bowl and whisk in the cornstarch, garlic powder, onion powder, salt, black pepper, and the Cajun spice to make a cornstarch slurry.
  • Whisk the milk/cornstarch mixture into the mushroom mixture in the pan and cook and stir frequently until it thickens. Remove from the heat and set aside.
  • Scoop into an 8×8 inch baking pan.
  • Making the homemade dairy free mushroom soup

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    How To Thicken The Roux Without Superfine White Rice Flour

    I really recommend using Authentic Foods brand superfine white rice flour. Vitacost also has a superfine white rice flour that has a relatively fine grind, too.

    If you dont have a truly superfine white rice flour, you can try using arrowroot in its place. You can also try using tapioca starch/flour, but it may make the sauce gummy so try using 20 grams instead of 30.

    If you use too little thickener in your soup, you can continue to cook the soup over medium-low heat to thicken it further. The more water that evaporates, the thicker the soup will be.

    How To Thicken Without Heavy Cream

    This recipe for dairy free mushroom soup uses arrowroot to thicken the soup . Its important that you mix in the arrowroot powder into a cold or room temperature liquid before adding it to the heat. This is to ensure the mixture is smooth since the heat will cause any clumps to clump together more.

    Tip: If you wanted a creamier soup, you could blend half of the soup with an immersion blender or high speed blender to help thicken it more! You could also add pureed white beans or mashed potatoes to the soup to help thicken it without cream.

    Also Check: Campbell Soup Chicken And Rice Casserole

    Can I Freeze Gluten Free Cream Of Mushroom Soup

    You can absolutely freeze gluten free cream of mushroom soup.

    In fact, you can make a double or triple batch and freeze it for later, which is a huge time saver.

    To freeze gluten free cream of mushroom soup, pour the cooled gluten free mushroom soup into freezer bags and squeeze out all the air.

    Lay flat and freeze until solid, and then you can position your frozen cream of mushroom soup wherever you’d like in the freezer.

    Make Cream Of Mushroom Soup Dairy Free

    Gluten-Free Cream Of Mushroom Soup (Low Carb, Keto)

    This coconut cream of mushroom soup is the perfect dairy free soup to enjoy for the holidays in a classic green bean casserole, or any recipe that calls for cream of mushroom soup. Never buy the canned stuff again with this light and delicious soup recipe loaded with fresh mushrooms, herbs, and coconut milk. Dairy free cooking does NOT have to be bland, boring, or flavorless Its quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all myvegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

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    Cream Of Mushroom Soup Without Cream

    Second, youll want to replace the cream or milk in a traditional cream of mushroom soup recipe. In this case, we swapped out the cream for coconut milk from a carton. This still provides the rich fullness of milk without any of the dairy.

    My preference is the So Delicious Unsweetened Coconut Milk, but any brand of coconut milk will do. You can choose to use coconut milk from a can if you want your soup to have an even thicker and more rich texture.

    How To Make The Best Mushroom Soup

  • Chop the onions and slice the mushrooms. Sauté the onions until slightly softened. Add the mushrooms and allow the mushrooms to cook for 5-6 minutes.
  • Add the fresh thyme, salt, garlic powder, bay leaves and coconut aminos to the mushroom and onion mixture.
  • Mix the arrowroot powder into the vegetable broth and stir well until completely combined. Pour the arrowroot powder and vegetable broth slurry and the dairy free milk into the mushroom and onion mixture and allow it to come to a simmer for 15 minutes to thicken.
  • After 15 minutes, serve hot or you can blend up some of the soup with an immersion blender to thicken the soup a little more.
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    Homemade Cream Of Mushroom Soup

    Is there anything more comforting than a big bowl of hot food, especially when its a homemade gluten-free soup? This Creamy Mushroom Soup recipe is my take on classic cream of mushroom soup, made with whole ingredients and topped with crispy bacon bits. Its perfect for those chilly months leading up to spring and calls for a lot of AIP-friendly ingredients you likely have on hand.

    Check out this post to learn how to incorporate more bone broth into your diet!

    Just getting started on AIP ?Here’s an easy 1-week meal plan using some of my most popular AIP recipes to make it stress-free and delicious.

    Can I Make Gf Cream Of Mushroom Soup Ahead Of Time

    Gluten Free Cream of Mushroom Soup

    Yes! You can make this cream of mushroom soup up to 3 days ahead of time. Id recommend storing it in well-sealed glass jars in the refrigerator.

    Since were using rice flour to thicken the soup, and not cornstarch, the liquid shouldnt separate out from the mixture like it otherwise would. The soup will clump, though, so just reheat it over a very low flame on the stovetop, whisking constantly.

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    Is Campbells Cream Of Mushroom Soup Gluten

    According to the ingredient list for Campbells cream of mushroom soup, it is not gluten-free.


    With this list, we can see wheat flour and barley yeast extract. Both of these ingredients contain gluten.

    To stick with a gluten-free diet, you will want to avoid Campbells brand of cream of mushroom soup.

    Are Cremini Mushrooms Healthy

    Mushrooms are one of the healthiest foods on the planet. Most people dont eat enough of them because they are not commonly used. Typical mushrooms are expensive, but Cremini mushrooms are both inexpensive and just as healthy as their pricier cousins.

    Mushrooms are known to have anti-cancer properties. They are high in conjugated linoleic acid which has been shown to prevent the growth of cancer cells. Especially breast cancer in women because compounds found in cremini mushrooms inhibit estrogens negative effects. Cremini mushrooms have been shown to kill harmful cells!

    Ergothioneine is an amino acid found in mushrooms associated with cardiovascular benefits such as decreased inflammation. EGT also helps protect damaged blood vessels and prevents red blood cell disorders. Cremini mushrooms also help lower cholesterol and have zero cholesterol in them. This vegan mushroom soup has no cholesterol making it the perfect comforting snack for those who have suffered from vascular disease.

    These powerful little button mushrooms are also rich in B vitamins. This means that they help fight fatigue! Cremini mushrooms technically dont have Vitamin D but they produce vitamin D when placed in the sun.

    With all of these benefits Cremini mushrooms are a must have menu item! For more detailed information on the health benefits of mushrooms check out this article!

    Recommended Reading: Onion Mushroom Soup Mix Recipes

    Can This Soup Be Made Ahead Of Time

    This easy mushroom soup is almost better the next day, so if you are having company, this would be a great make ahead meal. Just give the soup a few minutes to come back up to temperature over medium low heat before serving.

    Note: This recipe only makes 2 servings, so if you are making it for company, you will want to double the recipe.

    Make Your Own Gf Cream Of Mushroom Soup

    Cream Of Mushroom Soup: Gluten-Free & Dairy-Free Recipe | How To Cuisine

    If you want to make a hearty cream soup without adding cream, there are several ways to create a creamy taste without using dairy. In many recipes, the simple substitution of coconut or almond milk in place of dairy milk will impart that silky, rich taste.

    For those who can tolerate nuts, cashew cream is a rich, tasty substitute.

    Dont forget your veggies, too. Try simply pureeing the soup ingredients without adding any cream. Potatoes, cauliflower and carrots all add body and a creamy consistency to soups.

    Recommended Reading: Sloppy Joe Recipe Made With Tomato Soup

    Can I Use This Cream Of Mushroom Soup In Casseroles

    Yes, this gluten-free cream of mushroom soup is perfect to use in your favorite casserole dishes! I use this cream of mushroom soup to make my favorite Gluten-Free Cheesy Green Bean Casserole and my traditional Gluten-Free Green Bean Casserole. Its also great in Beef Stroganoff, pasta bakes, and other casserole dishes.

    More Keto Soup Recipes To Enjoy

    Looking for more keto soup recipe inspiration? Here are a few other cozy soups to enjoy!

    As always, if you try this out, let me know what you think! I SO appreciate your feedback and love reading comments and receiving star reviews on the recipe, along with seeing your food pics when tagged on ! Keep them coming!

    Also Check: Aldi Cream Of Chicken Soup

    Cheesy Ham And Potato Soup

    So we go homemade because not only is making these popular creamy soups at home a cinch, but its so much healthier and unbelievably delicious. This was the first of tens of dozens of spoonfuls of Homemade Cream of Mushroom Soup I ate straight from the jar. You guys will flip.

    Ok a couple notes:

  • Make these soups up to several days ahead of time. This is especially helpful around the holidays when youre prepping for a big meal in advance.
  • The recipe for Cream of Chicken Soup makes ~10oz ie the same amount as a small sized can of store bought soup.
  • The recipe for Cream of Mushroom Soup makes ~14oz .
  • I generally DO NOT add water like the store-bought cans advise because the flavor is not too salty nor overpowering as is. The only reason I would add additional liquid would be to cook rice in a casserole for example.
  • Use these condensed soups in casseroles, soups, skillet dinners anywhere you need a flavor and thickening boost. Again, I dont usually dilute them but you can if youd like.
  • Edited to add: I have no experience canning food so I cant say if this recipe is a good candidate for canning or not.
  • You will be making these recipes for a lifetime lets get on with it!

    If You Love This Recipe You Should Try


    Saturday 9th of October 2021

    Very delicious , made it for dinner! 0)

    Sarah www.dietofcommonsense.com

    Saturday 9th of October 2021

    Delicious, so filling and full of flavor! Mushrooms are a great source of vegetable proteins, so I will make it more often.


    Friday 1st of October 2021

    I always make this for the family on the first cold day of the year. Perfect for autumn.


    Tuesday 21st of September 2021

    I made this today- ran to the grocery to get the bay leaves and got started. I followed the recipe closely but was surprised by how little broth and servings this soup made. It was fantastic- ate the entire batch, but the serving was so small.

    Samantha Rowland

    Monday 11th of October 2021

    You could try this out with more broth or just double the recipe next time. It is so easy to eat the entire batch !

    Hi, I’m Sam!

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    Why You Should Skip The Canned Mushroom Soup

    One peek at the red and white label on a popular brand can of condensed cream of mushroom soup is usually all it takes to realize that its not the healthiest choice. At least, for most people. Aside from being loaded with sodium, most of the cream of anything soups lack essential healthy nutrients.

    For the most part, they are nothing more than roux with flavored broth and a lot of salt and preservatives added to them. Depending on the flavor, you may find tiny amounts of the base ingredient in them too, like mushrooms or chicken.

    If you want to make condensed soup ready to eat, you need to stir in a couple of cups of liquid to it. Most people use water. When you buy ready-to-eat mushroom soup or you order it at a restaurant, it is usually made with all purpose flour, salted butter, salted broth or stock, plus heavy cream and/or milk.

    Instructions With Step By Step Images

    *Free printable recipe card is available at the end of the post.

    Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Saute the mushrooms with peppers and onions, and cook, stirring occasionally until tender, about 5 minutes.

    Stir in gluten free flour and cook for 1 minute. Cooking the flour keeps your soup from tasting like raw flour.

    Turn off the flame and whisk the milk in. Turn the flame back on and cook, whisking, until the soup comes to a boil and is thickened, about 10 minutes.

    The mixture will thicken as it heats. Just keep stirring over medium low heat. Make sure to scrape the bottom of the pot so the flour doesnt stick.

    Add parsley, and season with salt and pepper.

    And thats it. A fresh, homemade cream of mushroom soup.

    Serve garnished with parsley and shredded cheese if you like. Or save in your fridge to use in a casserole as I do in my popular tuna noodle casserole.

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