An easy recipe for Gluten-Free Cream of Mushroom Soup. This homemade gluten-free cream of mushroom soup is a filling meal or perfect to use in any recipe that calls for the canned version. The recipe also has a dairy-free and vegan option.
Recipe originally published in October 2018, updated in November 2020.
Gluten-Free Cream Of Mushroom Soup
Making homemade gluten-free cream of mushroom soup is much easier than you think! It takes just a few simple ingredients and in just twenty minutes you can have this thick and creamy gluten-free soup.
Over the years, I have tried several of the brands of gluten-free cream of mushroom soups like Progresso, Pacific, and Walmart’s brand. I will tell you no canned cream of mushroom soup tastes as good as my homemade recipe! It has so much more flavor, it’s healthier and much less expensive.
It only takes a few simple ingredients and 20 minutes to make this homemade gluten-free cream of mushroom soup.
How To Make Cream Of Mushroom Soup
- Chop the mushrooms to your liking. I personally like mine finely chopped, and I use my food processor. (photo 1)
- In a large saucepan, heat the butter (or dairy-free butter- I used Smart Balance) over medium-high heat; saute the mushrooms and minced garlic until tender. (photo 2)
- Sprinkle the gluten-free flour and onion powder over mushrooms and stir to coat the mushrooms. (photo 3)
- Stir in the gluten-free chicken broth, salt, pepper, and nutmeg (optional-but so good!). Stir the mixture until the flour dissolves. Bring the mushroom soup to a boil and stir it until thickened (about 2 minutes). (photo 4)
- Reduce the heat to low/simmer and stir in the milk (or dairy-free milk-I used almond milk). Simmer, uncovered for about 10-15 minutes. (photo 5)
- Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it. (photo 6)
- To make a garnish for your soup if you are planning on serving it, sautee mushrooms in a small pan with olive oil or butter until golden brown.
- Store leftovers in an airtight container and refrigerate.
Tips For Making the Best Gluten-Free Cream Of Mushroom Soup
- Make sure your broth is gluten-free. Not all broths are gluten-free. I like to make my own by using Orrington Farms Chicken Flavored Broth Base. I but it at Walmart.
- The recipe for Cream of Mushroom Soup makes 18o-ounces (2 cups), so if you want to use the same amount in a store-bought can remove ¾ cup from the prepared recipe. I just usually use 1 cup of the soup in recipes.
- To make a garnish for your soup, sautee mushrooms in a small pan with olive oil or butter until golden brown.
Can I Make The Cream Of Mushroom Soup Ahead Of time?
I like to make this soup up ahead of time. I store it in an air-tight container in the refrigerator. This is especially helpful around the holidays when you are prepping for a big meal in advance. This soup is going to be a game-changer for your holiday cooking for sure!
Can I Freeze The Cream Of Mushroom Soup?
It’s easy to freeze cream of mushroom soup. Let the soup cool completely before placing it in a freezer-safe container and freezing it. Leave about an inch of space between the soup and the container’s lid when filling it.
The milk can separate from the rest of the liquid, but it should return to normal upon thawing and reheating it. You can also not add the dairy or non-dairy milk, simply add it in when you’ve reheated the 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. It’s also great in Beef Stroganoff, pasta bakes, and other casserole dishes.
What Is The Best Typ Of Mushroom To Use In Making Cream Of Mushroom Soup?
My two favorite types of mushrooms to use in making cream of mushroom soup are baby Bellas or white button mushrooms.
Dairy-Free and Vegan Cream Of Mushroom Soup
For the dairy-free options for this cream of mushroom soup, I used Smart Balance butter and unsweetened almond milk. For the vegan option, you can use your favorite vegan butter, milk, and vegetable broth.
Most of my family (including me) are also dairy-free so I always try and have a dairy-free option to my recipes. So you too can have a gluten-free and dairy-free cream of mushroom soup.
Some of my favorite dairy-free alternatives that I like to cook with are unsweetened almond, cashew, or coconut milk. I also like cooking with olive oil, coconut oil, or Smart Balance butter.
Easy Gluten-Free Cream of Mushroom Soup
This cream of mushroom soup is unbelievably rich and delicious! Seriously, I can just eat it by the spoon full. I bet you can’t say that about your canned gluten-free cream of mushroom soup. You are going to love how easy this gluten-free cream of mushroom soup is to make!
More Gluten-Free Soups Recipes To Try!
- Gluten-Free Cream of Chicken Soup {Dairy-Free Option}
- Gluten-Free Chicken Noodle Soup {Dairy-Free}
- Gluten-Free Chili {Dairy-Free}
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Gluten-Free Cream of Mushroom Soup {Dairy-Free, Vegan Option)}
Ingredients
- 1 cup chopped mushrooms I like to finely chop the mushrooms with my food processor.
- 2 tablespoons butter Dairy-free and Vegan use Smart Balance Butter.
- ½ teaspoon minced garlic
- 1 teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon ground pepper
- pinch nutmeg (optional, but so good!)
- 6 tablespoons gluten-free all-purpose flour I like Pillsbury gluten-free.
- 2 cups gluten-free chicken broth Vegan use gluten-free vegetable broth.
- 1 cup milk Dairy-free and Vegan use unsweetened milk.
Instructions
- In a large saucepan, heat butter (or dairy-free butter) over medium-high heat; saute mushrooms, and minced garlic until tender.
- Sprinkle gluten-free flour and onion powder over mushrooms and stir to coat the mushrooms.
- Stir in the gluten-free chicken broth, salt, pepper, and nutmeg (optional, but so good!). Stir the mixture until the flour dissolves. Bring the soup to a boil and stir it until thickened (about 2 minutes).
- Reduce the heat to low/simmer and stir in the milk (or dairy-free milk). Simmer, uncovered for about 10-15 minutes. Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it.
- To make a garnish for your soup if you are planning on serving it, sautee mushrooms in a small pan with olive oil or butter until golden brown.
- Store in an air-tight container for later use or you can freeze it. Let the soup cool completely before freezing it. Leave about an inch of space between the soup and the container's lid when filling it. If you are planning on freezing the soup (not leftovers) don't add the dairy or non-dairy milk, simply add it in when you've reheated the soup.
Notes
- The recipe for Cream of Mushroom Soup makes ~18oz (2 cups) so if you want to use the same amount in a store-bought can remove ¾ cup from the prepared recipe. I just usually use 1 cup of the soup in recipes.
- For dairy-free and Vegan options use Smart Balance butter and unsweetened almond milk.
- Store leftovers in an air-tight container and refrigerate.
- Let the soup cool completely before freezing it. Place in a freezer-safe container then freeze. Leave about an inch of space between the soup and the container's lid when filling it.
- Mama says, "check all of your labels!"
Marion says
I tried this recipe when I was looking for a creamed tuna on toast recipe. I only used half the ingredients as there was only my husband and I. Like the other recipes I have tried, this was straightforward and worked out perfect. I used vegetable broth as that was all I had and of course the mushrooms. Next time I will put in more mushrooms just because I like them so much!. Because this was for a “creamed” result also next time I use it for that I will use less liquid. For soup it would have been the perfect amount. Very tasty. It’s definitely going into my “arsenal” of gluten and dairy free recipes. I’m not an enthusiastic cook so these recipes fill my requirements for quick and easy without a lot of exotic ingredients.
T says
Had leftover mushroom stems and the insides of some mushrooms from stuffed mushrooms I had made. Found your recipe for gluten and dairy free cream of mushroom soup and used the leftover mushroom parts. It was so good. I was out of nutmeg so I use a dash pumpkin pie spice. Will be using this a lot.
Kristy L. says
My husband wanted to try this recipe this morning to use up some dehydrated mushrooms. It’s so good we had it for breakfast! I know that’s probably weird, but it’s that good!
Lel Zak says
This is the best! I used mushroom bouillon cube with the water and used oat milk. It tastes better than the canned soup.
Judith Minihane says
Loved it………….. can you freeze this soup.
Karen says
Delicious! Made 4x because I had 4 cups of mushrooms to get rid of. We are thoroughly enjoying this with green bean casserole, as a warm bowl of soup for lunch, and we will be using it for Swedish meatballs tonight. So versatile! I did add a splash of sherry because I love it with mushrooms! Thank you so much for making this recipe Audrey!
Holly says
This soup is so good! I did use this soup when I made a cheesy broccoli rice casserole. I was wondering…have you used this soup in the crockpot? Will it work in a recipe for that? Thanks so much!
PATTI K says
Tried this for the green bean casserole and was very pleased with the outcome. Used coconut milk and love it. Made it three times since Christmas.
Kara says
Sooooo happy to see you have this recipe! I am wanting to make traditional green bean casserole for Christmas, but needed a DF version of this soup for the ingredients. I know I can trust your recipes as being great!
Bonnie says
I am making this to use in my tuna noodle casserole. Hope it works out but not to worried that it won’t. I love your recipes. I have yet to find one that I don’t like. I am going to try the bread machine recipe for a slightly sweet loaf of bread. Thank you for this site!
Susan says
Delicious! I used baby bellas and we loved the rich flavor. One question from a GF newbie: I had trouble getting the flour to smooth out. My sweet husband said they weren’t bad – just like mini-dumplings! Any suggestions to avoid this?
Audrey says
Hi Susan! I always add the flour to the milk and whisk it until it is smooth before adding it to the pan. I hope that helps. I am do happy that you and your husband enjoyed the soup. Thank you so much for your wonderful 5-star recipe review!
Martha Hooper says
One thing my husband has really missed since finding out that he is gluten and lactose intolerant is his favorite cream of mushroom soup. Thank you so much for this recipe. First time trying it today and I know it is going to be made frequently. Having trouble keeping the spoon out of the pot as I type this. Thank you again for making my life easier
Charlotte Wheeler says
Made this recipe today. It is absolutely delicious.
Audrey says
Thank you so much Charlotte for the awesome 5-star recipe review! I am so happy that you enjoyed the cream of mushroom soup. Thanks again!
Nicole Thompson says
This is the Google search recipe that led me to discover your blog for the first time. ?
I was making a casserole for a gf friend and made the soup to replace the canned soup ingredient.
It turned out so well, (and I had doubled it) that I ended taking her two meals: the casserole, and a jar of soup because it was so delicious by itself that I couldn’t stop taste testing it!
I have since had my daughter become dairy free and remembered your df options, so I have made multiple batches and keep this Stocked in my fridge for when she wants green bean casserole or tater tot casserole, or just as a quick, tasty lunch.
I was pleasantly surprised how quickly it came together and used wall mart brand soy milk as the base.
Audrey says
Thank you so much Nicole for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the cream of mushroom soup and you using it in your casserole recipes. Thank you for sharing what dairy-free milk you used, as I know it will help others. Tanks again!
Alisha says
How long does this store in the fridge for? I do food prep on Sunday’s so I need to see if this will last to the end of the week, or change my meals around so I use this earlier in the week. I am super excited to try this recipe as I don’t care for the store brands of GF as they seem to have a really runny consistency after being cooked in with the main dish.
Audrey says
Hi Alisha! The soup will store in the refrigerator for up to 3 days. It may do well longer, but I always have a 3-day rule when it comes to left-overs and meal prep. I hope you enjoy the soup! Thank you so much for asking.
Vicki says
Could you use almond or brown rice flour?
Audrey says
Hi Vicki! I think the brown rice flour will work the same as the all-purpose flour. I have used straight rice flour as a thickener before in sauces and gravy. I am not sure about the almond flour because it’s a completely different texture and absorbs liquid differently. I probably would not recommend the almond flour. I hope you try the recipe and enjoy the cream of mushroom soup.
Alicia says
This soup is so tasty and delicious! Best of all it is super simple and everyone enjoys it. I love having meal options that everyone can enjoy together. It doesn’t taste gluten free/dairy free.
Audrey says
Thank you so much Alicia for the wonderful 5-star recipe review! I am so happy that you and your family enjoyed the soup. I totally understand how important it is that everyone can enjoy a meal together. My family has multiple food sensitivities. Thank you again!
Lourae D Fitzgerald says
I love this soup. It’s easy to make and tastes great. I’ve even used it in Audrey’s green bean casserole recipe! I don’t feel like I’m missing out on some yummy goodness.
Audrey says
Thank you so much Lourae for the wonderful 5-star review! I love this soup too and it makes green bean casserole so creamy. I am so happy that you enjoy it! Thank you again!
Nicole Dawson says
I love homemade mushroom soup too! We make ours vegan, using veggie stock and dairy-free milk. It’s just so so good! Sure beats the canned version, doesn’t it?
Audrey says
It’s SO much better than the canned version! I make our family the dairy-free version, using almond milk. I’ll have to try the veggie stock next time. I’m sure it is delicious!