Gluten-Free Cream of Mushroom Soup
Published
An easy homemade gluten-free cream of mushroom soup recipe. It takes just a few simple ingredients, and you can have this rich and creamy gluten-free soup in just 20 minutes. I use it for casseroles and an easy dinner for busy weeknights.
Gluten-Free Cream of Mushroom Soup Recipe
My family loves mushrooms, and this classic soup recipe is always a hit in my house. Over the years, I’ve tried several gluten-free cream of mushroom soups but ultimately couldn’t find one I loved. This homemade recipe is by far the best. It’s loaded with flavor, a healthier alternative, and is less expensive than any store-bought soup.
A simple gluten-free roux thickens this creamy soup giving it its classic silky texture. One of the main reasons I make this recipe at home is because I can also make it dairy-free. You’ve come to the right place if you’re looking for a gluten-free, dairy-free, vegan mushroom soup.
Ingredients
- Mushrooms: I like baby bella or white button mushrooms because they’re readily available, but you can use what you like or a mix of mushrooms.
- Butter: I like a good unsalted butter for this recipe. If vegan or dairy-free, use Smart Balance Butter, homemade vegan butter, or olive oil.
- Garlic: Fresh minced garlic adds a savory, spicy depth and enhances the mushroom flavor.
- Onion Powder: Onion powder adds a layer of umami and sweetness, balancing the creamy and earthy tones.
- Salt & Black Pepper: Salt and pepper for flavor enhancement.
- Nutmeg: Nutmeg is one of my favorite ingredients in this recipe to enhance the mushroom flavor and balance out the sweetness of the other ingredients.
- Gluten-Free All-Purpose Flour: Used as a thickening agent for the soup. I like Pillsbury’s Gluten-Free Flour.
- Chicken Broth: Use your favorite kind but make sure the label says gluten-free. For a vegan option, use vegetable broth.
- Milk: Milk is the “cream” of this classic soup. You can use skim or whole milk. For a vegan/dairy-free option, I like a can of coconut milk, almond milk, or cashew milk.
Tips and Suggestions
- I like my gluten-free mushroom soup smooth and creamy, so I use my immersion blender to fully blend the mushrooms. If you like it chunky, leave it as is or blend slightly.
- Have fun with the garnishes. Try fresh herbs, sautéed mushrooms, or crispy onions.
- 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 buy it at Walmart.
- The Cream of Mushroom Soup recipe makes 18 ounces (2 cups), so if you want to use the same amount in a store-bought, you can remove 3/4 cup from the prepared recipe. I usually only use 1 cup of soup in recipes.
Serving Suggestions
This is a favorite in my house for a cozy creamy soup night. I’ll pair it with a gluten-free baguette or gluten-free croutons.
Use it in casseroles like my traditional Gluten-Free Green Bean Casserole. It’s also great in Beef Stroganoff, pasta bakes, and other casserole dishes.
Storage Instructions
Store in an airtight container in the refrigerator for 3-4 days. Heat the soup on the stovetop until warmed through.
To freeze it, leave about an inch of space between the soup and the container’s lid when filling it. If you plan on freezing the soup (not leftovers), don’t add the dairy or non-dairy milk yet. Simply add it in when you’ve reheated the soup. Defrost in the refrigerator overnight before heating up.
More Cozy Soup Recipes
- Gluten-Free Cream of Chicken Soup
- Gluten-Free Chicken Noodle Soup
- Gluten-Free Chili
- Gluten-Free Tomato Soup
Gluten-Free Cream of Mushroom Soup
Equipment
- 1 blender or food processor
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.
- 1/2 teaspoon minced garlic
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 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
- Chop the mushrooms to your liking. I personally like mine finely chopped and I use my food processor.
- 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
- I like my soup smooth and creamy, so I use my immersion blender to fully blend the mushrooms. If you like it chunky, leave it as is or blend slightly.
- Have fun with the garnishes. Try some fresh herbs, sautéed mushrooms, or crispy onions.
- 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 buy it at Walmart.
- The Cream of Mushroom Soup recipe makes 18 ounces (2 cups), so if you want to use the same amount in a store-bought, you can remove 3/4 cup from the prepared recipe. I usually only use 1 cup of soup in recipes.
- Store in an airtight container in the refrigerator for 3-4 days. Heat the soup up on the stovetop until warmed through.
- To freeze it, leave about an inch of space between the soup and the container’s lid when filling it. If you plan on freezing the soup (not leftovers), don’t add the dairy or non-dairy milk yet. Simply add it in when you’ve reheated the soup. Defrost in the refrigerator overnight before heating up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Gluten-Free Cream of Mushroom Soup Step-by-Step
Chop 1 cup of mushrooms to your desired size. I like mine nice and small.
Heat 2 tbsp butter in a large saucepan over medium-high heat. Add 1 cup chopped mushrooms and 1/2 tsp minced garlic and sauté until tender.
Sprinkle in 1 tsp onion powder and 6 tbsp gluten-free flour, stir to coat all the mushrooms.
Add 2 cups gluten-free chicken broth, 1/2 tsp salt, 1/8 tsp black pepper, and a pinch of nutmeg. Stir to combine the spices and fully dissolve the flour. Bring the soup to a boil and keep stirring until it thickens, for about 2 minutes.
Turn the heat down to low and keep the soup at a slight simmer. Stir in 1 cup of milk and simmer uncovered for 10-15 minutes. I like to check and stir the soup every 5 minutes to check for my desired thickness. As soon as your soup is at your desired thickness, remove it from the heat.
To garnish your soup, sautee mushrooms in a small pan with olive oil or butter until golden brown.
I did it a little different. I used cream not milk. Because of this I think I should of used less flour. Consistency is a choice I guess I like it thinner. I didnt use nutmeg as I am not a fan. I used paprika. I have sensitivity to garlic so I omitted it. It turned good but next time less flour. ty
I’d like to have the recipe for the bread pictured with this delicious GF soup! It looks delicious as well!
Here you go Stephanie: https://www.mamaknowsglutenfree.com/gluten-free-baguette/
Yes this is the best recipe I have tried ~
Your GF and DF recipes are the best!!!
Thank you Thank you Thank you~
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.
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.
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!
This is the best! I used mushroom bouillon cube with the water and used oat milk. It tastes better than the canned soup.
Loved it………….. can you freeze this soup.
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!
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!
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.