How To Make This Vegan Condensed Cream Of Chicken Soup
It could NOT be easier to make this vegan condensed cream of chicken soup. Youll start by throwing all five ingredients into a medium sauce pan. Then, bring it to a boil and let it simmer for 10 minutes.
Next up, carefully add the contents of that simmering pot to your Vitamix or other high-powered blender. Blend on high until smooth and luxuriously creamy. Its basically mandatory to take a taste at this point, both to test and adjust seasonings and also to marvel at the beauuutiful creation you just made!
Because the soup thickens quickly as it cools, I like to immediately pour it into three 8-oz mason jars and put the lids on each right away. Then, I let them cool completely on the counter before transferring them to the fridge.
When you go to use your jar of vegan condensed cream of chicken soup, it will be super thick and almost gel-like. I know that kinda sounds weird, but if youve ever opened one of those Cream of cans, you know exactly what I mean. This makes it an ideal 1:1 replacement for condensed cream of chicken soup in any and alllll the recipes! Eeek! I cant be the only one who gets crazy-excited about that, right?!
How To Freeze Vegan Cream Of Mushroom Soup:
You can freeze this soup for up to 8 weeks, but we suggest using jars if youre freezing them, leaving 1½ 2 inches at the top for the soup to expand without breaking the jar. Thats super important when youre freezing things in glass like this. Let the soup cool completely in the fridge before transferring it to the freezer. Let the soup thaw completely before using and use within 3 days of thawing.
Imagine Creamy Portabello Mushroom Soup
This is one of those creamy mushroom soups that you wouldnt believe is vegan. Imagine isnt a vegan brand per se, but many of their products are accidentally vegan even those that you think wouldnt be.
If you had to get one from this list, this would be it! Its widely available online and pretty easy to find in your local grocery store.
The ingredients are as follows:
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Do I Have To Use Almond Milk Or Can I Use All Vegetable Stock In This Vegan Mushroom Soup
For this dairy free mushroom soup, you dont have to you the almond milk at all. We did test with only vegetable stock and we loved the flavor even more, but it did make the cream of mushroom soup darker and not a creamy like color that you would expect. If you arent worried about the color, then you can just do the stock.
How To Use Dairy
This recipe makes a little over 2 cups of sauce, equating to about 20 ounces. If the recipe youre making calls for one 10.5-ounce can of condensed cream of mushroom soup, measure out about 1 ¼ cups of this dairy-free cream of mushroom soup and proceed as normal.
If the recipe calls for two cans of soup, simply measure out 2 ½ cups , or 620 milliliters.
Similarly, if the recipe youre following calls for a can of condensed cream of mushroom soup and some measurement of milk, you can replace the milk with more full-fat canned coconut milk
Light canned coconut milk will work if its milk youre replacing, but go with the full-fat if youre replacing cream or half & half.
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How To Make Cream Of Mushroom Soup Gluten Free:
Saute the mushrooms in the oil or butter in a saucepan.
Sauteing your mushrooms adds a lot of flavor to your homemade gluten free mushroom soup.
I like to saute my mushrooms until they are golden and fragrant, which will only take a few minutes.
Add your gluten free flour to the oil and mushrooms to make a gluten free roux.
Stir the gluten free flour into the fat and cook until it starts to turn golden and smells slightly nutty.
Youre still making a blonde roux, and not cooking it to a dark brown color.
You want your gluten free roux to have lots of thickening power , while taking advantage of the flavor that you get from toasting the flour.
Cooking the flour keeps your gluten free cream of mushroom soup from tasting like a floury paste.
Add the broth and milk, while whisking.
It is important to whisk while you add it, so that you dont end up with clumps.
Bring your gluten free mushroom soup up to a simmer, while stirring occasionally.
I like using a sauce whisk because I can easily get into the corners of my pan to make sure that it doesnt stick to the bottom of your saucepan.
Youll know it is ready when it has thickened and coats the back of a wooden spoon.
Kitchen Basics: Condensed Cream Of Mushroom Soup
I absolutely love this condensed cream of mushroom soup recipe adapted from Know Your Produce. This is a staple recipe I will use time and time again. You can use this condensed soup the same way you use canned cream of mushroom soup. Use it as is in recipes, or add a nice plant based milk and vegetable broth to make a delicious ready-to-eat soup.
If you are familiar with gravy making, this will be a breeze for you to whip up. I grew up around gravy, watching others make gravy, making gravy myself, and eating gravy. Oh, did I mention gravy? Think of this recipe as a thick gravy with mushrooms and onions.
To start the recipe prep, I cleaned and sliced about six baby bella mushrooms. Then I cut the slices in half to make two cups. I added dried thyme to this recipe because I knew I was going to use it in my green bean casserole. The thyme added some needed flavor to the soup, but you can keep it less flavorful for a certain recipe by omitting the thyme. Ive given a measurable amount for all the fresh produce in the recipe, too . Even with these measurements, feel free to increase the onions or mushrooms as you see fit for flavor or consistency.
This condensed soup will keep in the refrigerator for up to one week.
Also Check: Gluten Free Cream Of Chicken Soup Brands
What Type Of Skillet Should I Cook This Vegan Cream Of Mushroom Soup
We love cooking this in a cast iron skillet. However, you should note that cooking in a dark skillet like this will make the color darker than what is picture. It doesnt change the taste of the vegan cream of mushroom soup and it does add more nutrients, so if the color doesnt bother you then go for the cast iron. Otherwise, green pan is our favorite skillet.
Substitutions You Can Make To This Recipe:
- you can use any type of mushrooms: I used chestnut/button mushrooms but you can use any type
- you can omit the porcini mushrooms if you cant find them/dont like strong mushroom flavours, but they do add so much flavour in my opinion
- you can substitute the almond milk with cashew milk
- for a nut-free version, substitute the almond milk with oat milk!
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Does Anybody Know Of A Vegan Brand Of Cream Of Mushroom Soup
Im trying to make a green bean casserole for thanksgiving with my roommates, one of whom is vegan. Does anybody know how I could go about this?
Most vegan cream of mushroom soup recipes will deliver you a tasty constituted soup- but youre looking for the condensed stuff in the can, which is what this recipe aims for.
I have almost no experience with vegan cooking and shopping can you elaborate on the usual vegan internet storefronts? I think Ill end up making it myself, but it would be a good resource to have.
Thanks!
Ive never found one. But Ive used this recipe with success.
While I havent seen vegan cream of mushroom in cans, you can get it in boxes.
Isa from Post Punk Kitchen has a green bean casserole recipe that includes boxed cream of mushroom and has a link to the brand.
Condensed Cream Of Mushroom Soup
Need Condensed Cream of Mushroom Soup? Our homemade version can be made in under 20 minutes and uses real ingredients. It can also be made gluten-free and is naturally vegan.
Condensed Cream of Mushroom Soup is a staple in many recipes from casseroles to side dishes. We love using it to make a quick and easy vegan cream of mushroom soup, flavorful rice, and of course our green bean casserole.
If youre looking for a substitute for cream of mushroom soup thats vegan this is it! I have yet to find an already made product on shelves, but prefer making it at home anyway. Its fresh and super simple to make.
Also Check: Chicken And Rice Recipe With Lipton Onion Soup Mix
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.
Canned Vegan Cream Of Mushroom Soup
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This canned vegan cream of mushroom soup concentrate is the perfect substitute for condensed soup in any recipe. Whether you want to make a recipe vegan or you need a substitute for cream of mushroom soup due to an allergy, this recipe will swap out perfectly. Use this mixture as you would condensed soup in casseroles or any recipe that calls for a 10.5 oz can of condensed cream soup.
I’ve had a vegan cream of mushroom soup recipe on my site for a long time, but I realized that people were trying to convert it to a condensed cream of mushroom soup for use in other recipes. I thought that I would make this easier and explain exactly how to make a canned vegan cream of mushroom soup version.
- Mushrooms – white button mushrooms, crimini, or even portabella will all work well.
- Oil – any neutral-flavored cooking oil will work well.
- Salt – for flavor. Feel free to decrease for a low sodium option.
- Garlic Powder – for flavor. You can use a clove of fresh garlic instead if you want.
- Paprika – for flavor.
- Black Pepper – for flavor.
- Plant-Based Milk – for creaminess. Any plain flavored vegan milk like oat milk, soy milk, Ripple, or cashew milk will all work well.
- Starch – to thicken the soup. You can use potato starch, corn starch, or even white flour dissolved in water.
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What Do You Serve With The Vegan Cream Of Mushroom Soup
This recipe doesn’t need much to make it a meal to remember, but serving a crusty French bread on the side won’t hurt at all. And a green salad would take it over the top.
If you make this recipe, I want to hear, of course. Leave me a comment below or tag @HolyCowVegan on Instagram. You can also follow me on to keep up with my latest recipes, or subscribe to my free email updates.
What Can You Substitute For Cream Of Mushroom Soup
I usually mix up my gluten free condensed cream of mushroom soup recipe really quick, but you can also use gluten free cream of chicken soup, or leftover gluten free gravy.
I love my gluten free substitute for cream of mushroom soup!
It is better than any cream of mushroom soup in a can because you saute the mushrooms and toast the gluten free flour which adds tons of flavor.
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How Do You Make Vegan Cream Of Mushroom Soup
Add the butter, onions and a pinch of salt and pepper to a large soup pot . Sauté over medium heat for 5 minutes or so until onions are softening and browning. Stir in garlic.
Now add the mushrooms, 1 cup of the broth, thyme, fennel, and granulated garlic to the pot. Sprinkle the flour over the mushrooms. Stir frequently and cook for 5 minutes until the mushrooms are cooked down and tender.
Add in the rest of the ingredients . Bring to a boil on high heat.
Cover and reduce to a simmer on medium-low heat. Cook for 10 minutes.
Remove from the heat. Take two big ladles of soup and blend in your blender or Nutra Bullet. Pour back into the soup. Stir in the balsamic vinegar and salt and pepper. Taste for seasons and add additional salt and pepper if needed. For full recipe ingredients and instructions see recipe card below.
Ok let’s make some Creamy Mushroom Soup, it’s:
vegan
Raw Vegan Cream Of Mushroom Soup
Published: · Last Updated: Mar 17, 2021 by Karielyn Tillman · This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases.
This Raw Vegan Cream of Mushroom Soup is an easy and healthy recipe made with only 6 basic ingredients. Its the perfect no-cook plant-based recipe for a quick lunch or dinner, needs only a blender to make, and is ready to enjoy in about 5 minutes!
Read Also: Lipton Chicken And Rice Casserole
Vegan Cream Of Mushroom Substitute
Vegan Cream of Mushroom Substitute ~
This recipe yields the equivalent of one 10.75-ounce can of condensed cream of mushroom soup.
This is a concentrated soup that can be used in an equal amount with any recipe that calls for condensed cream of mushroom soup.
Think green bean casseroles, scalloped potatoes, savory baked dressings, and other traditional comfort foods and Thanksgiving classics.
So easy and flavorful!
Youll never settle for the canned stuff again.
Can I Make This Top 8 Allergy Friendly Cream Of Mushroom Soup
There are two ingredients that fall under the Top 8 Allergens. Those are regular flour and the almond milk. You can swap the flour for chickpea flour and it works perfectly. Alternatively, you can replace all the almond milk with an equal amount of added vegetable stock. If you make those two really easy swaps, this will be a completely Top 8 Allergy Friendly recipe.
Also Check: Homemade Knorr Vegetable Soup Mix
Condensed Cream Of Mushroom Soup Ingredients:
- Mushrooms. Button mushrooms, cremini mushrooms, even a fancier mushroom medley including shiitake or porcini mushrooms would be unbelievable.
- Butter.
- Chicken broth. Homemade, better than bouillon, or store-bought.
- Onion powder. Onion powder dissolves into the soup effortlessly. If youd rather sauté your own onions, add them at the beginning.
- Garlic powder. Or minced fresh garlic no one would stop you.
- Milk. Feel free to use half-and-half, too.
- Flour.
- Salt and freshly ground pepper.
- Fresh herbs. A sprig of thyme, some fresh parsley, or a couple sage leaves would be delicious. Choose one herb, and go with it.
Vegan Cream Of Mushrooms Soup Ingredients:
extra virgin olive oil Feel free to use your favorite oil of choice. I personally love the rich flavor EVOO brings to the table.
mushrooms I have always used classic white button mushrooms or baby bellas for this recipe. In my mind, theres no need to get fancy or expensive mushrooms, but you if wanna, hey knock yourself out!
shallot These are in the onion family, but are considered milder in flavor and aroma. If you dont have shallots, my second favorite option is the almighty green onion.
fresh garlic I highly recommend fresh garlic but garlic powder would work fine too.
chickpea flour also called garbanzo flour is how we roll for this gluten-free mushroom soup recipe. If youre not gluten restricted, you can use all-purpose flour, youll need to cut the amount in half.
dry sherry Optional ingredient, but highly recommended. I love the flavor and aroma dry sherry brings to this mushroom soup recipe.
unsweetened almond milk you can use any non-dairy milk for this recipe. My readers have offered testimonials for various types of milk and they all win! You can also do 1/2 milk and 1/2 vegetable broth for a lower calorie option. It wont be quite as creamy but it will still be delish!
nutmeg This is optional, of course, but nutmeg is a classic ingredient in any cream of mushroom soup, in my book.
salt and pepper
Read Also: Lipton Soup Roast
How To Make Vegan Cream Of Mushroom Soup
Wash whole baby bella mushrooms.
In several batches, dice mushrooms.
In a large saucepan 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.
For The Cream Of Chicken Soup:
Saute 1 Tablespoon minced shallot in 2 teaspoons extra virgin olive oil in a small saucepan over medium heat until tender, 2-3 minutes. Melt 2 Tablespoons butter or vegan butter then sprinkle in 2-1/2 Tablespoons gluten-free flour and whisk for 1 minute. Slowly stream in 3/4 cup chicken broth while whisking to create a smooth sauce then add 1/2 cup milk plus 1-1/2 teaspoons poultry seasoning, scant 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer until thickened. Thats it!
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