This gluten free cream of mushroom soup recipe is so thick and creamy you’ll never believe that it’s also dairy free. This soup is a quick and easy meal or is the perfect replacement for any recipe that calls for the canned version. It’s amazing how 6 simple ingredients can turn into this delicious cream soup recipe!
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Table of Contents
- Why You’ll Love Gluten Free Cream of Mushroom Soup
- What Makes this Vegan & Gluten Free Cream of Mushroom Soup Recipe Different?
Ingredients for Gluten Free Cream of Mushroom Soup
- How to Make Gluten Free Cream of Mushroom Soup
- Simple Ingredient Substitutions for Dairy-Free Cream of Mushroom Soup
- How to Store Gluten Free Cream of Mushroom Soup
- What’s The Difference Between Cremini Mushrooms and Baby Bellas?
- Best Blenders for Creamy Soup Recipes
- How to Blend Dairy-Free Cream of Mushroom Soup
- Fastest Way to Clean Your Blender
- Can you Make Gluten Free Cream of Mushroom Soup With A Food Processor?
- Can you Freeze Gluten Free Cream of Mushroom Soup?
- How to Reheat Gluten Free Cream of Mushroom Soup
- How to Thicken Creamy Soups Without Dairy
- Are Cremini Mushrooms Healthy?
- How to Clean Cremini Mushrooms For Gluten Free Cream of Mushroom Soup?
- Recipe Short Cuts
- What are the Best Kinds of Mushrooms to Use for Gluten Free Cream of Mushroom Soup?
- Is Canned Mushroom Soup Gluten Free?
- Is Campbell’s Cream of Mushroom Soup Gluten Free?
- Is Progresso’s Cream of Mushroom Soup Gluten Free?
- Best Gluten Free Cream of Mushroom Soup Brands
- Can I Make Gluten Free Mushroom Soup Ahead of Time?
- How to Use Gluten Free Cream of Mushroom Soup?
- How to Serve this Easy Gluten Free Cream of Mushroom Soup
- Is Cream of Mushroom Soup Vegan?
- Dairy Free Cream of Mushroom Soup Recipe Variations
- More Gluten Free Soup Recipes
Gluten free cream of mushroom soup is perfect for rustic lunches and upscale holiday dining. Anyone who loves mushrooms is going to “dig” into this soup no matter what time of year it is.
Why You’ll Love Gluten Free Cream of Mushroom Soup
- Gluten Free
- Easy to make
- 6 Ingredients
- One Pot Dish
- Dairy Free
- Vegetarian Friendly
- Soy Free
- Dairy Free
What Makes this Vegan & Gluten Free Cream of Mushroom Soup Recipe Different?
- This soup is rich and velvety without any dairy!
- If you buy pre-washed and chopped baby bellas there is virtually zero prep work!
- Instead of using traditional wheat all purpose flour I use an almond flour roux to thicken it making it gluten free and dairy free!
Ingredients for Gluten Free Cream of Mushroom Soup
For the full ingredient amounts check the recipe card at the bottom of this post!
How to Make Gluten Free Cream of Mushroom Soup
- In a one large pot heat oil or melt butter over medium heat. Once the oil starts to shimmer, add the shallots, mushrooms and salt. Sweat for about 10 minutes or until the vegetables are tender.
- Add sherry wine and continue to sauté until the bottom of the pot is almost dry. Make the rue by adding the flour and stir for another five minutes.
- Pour the vegetable stock into the pot while whisking the the vegetables and broth. Raise the flame to medium-high heat until the soup begins to boil. Once boiling reduce to medium-low heat and let it simmer with the lid ajar, for 30 minutes.
- Puree soup in a blender until creamy. If you are using a Vitamix ladle the soup into the blender only half way. Cover the lid with a dish towel and slowly turn the blender up to the highest setting. Repeat until all of the soup is blended. Return to the pot to reheat and add fresh pepper. (For more detailed instructions on how to properly blend hot soups check the section I wrote below on how to blend hot soups).
Step 2 is optional. I use some flour to thicken the soup but you can leave it out and skip this step.
Simple Ingredient Substitutions for Dairy-Free Cream of Mushroom Soup
If you’re craving a pot of creamy homemade condensed cream of mushroom soup, but don’t have all the ingredients, don’t worry! You don’t need to use the ingredients in the original recipe. There are plenty of simple substitutions you can use to make the recipe and still get the best results.
Instead of Safflower Oil
You can use almost any neutral flavored fat. Here are the substitutions that will give you the best flavor:
Instead of Shallots
Shallots make cream of mushroom soup gluten free feel fancy. But shallots are expensive and sometimes hard to find. Instead of 4 shallots you can use other mild tasting alliums including:
- 1 White Onion
- Spanish Onion
More Types of Gluten Free Flour To Substitute
In the original version of this dairy-free cream of mushroom soup recipe I use almond flour. If you have a nut allergy there are plenty of other gluten free flours you can make to thicken this soup. You can use any of these gluten free flour substitutions with a 1:1 ratio.
Best Gluten Free Flours to Thicken Soup
Instead of Vegetable Broth
You can use:
- Low Sodium Beef Broth (if you aren’t vegan)
- Low Sodium Chicken Stock
Instead of Black Pepper
- White Pepper
Sherry Wine Substitute
The following substitutes for sherry can be used with a 1:1 ratio.
- White Wine
- White Vermouth
- Dry Masala
Substitute for Cremini Mushrooms
Substitutes for cremini mushrooms can be used with a 1:1 ratio.
- White Mushrooms
- Frozen Baby Bellas
How to Store Gluten Free Cream of Mushroom Soup
Refrigerator: This soup will last in an airtight container in the fridge for 7 days.
Freezer: You can freeze the soup for up to 6 months.
Pro Meal Prep Tip: Vegan cream of mushroom soup freezes well. So I like to make it ahead of time. After you’ve cooked the soup allow it to cool. Store it in plastic 2 pint containers and freeze them for up to 6 months! You’ll get 4 hearty servings of soup this way.
What’s The Difference Between Cremini Mushrooms and Baby Bellas?
Cremini mushrooms and baby bellas are exactly the same thing.
Best Blenders for Creamy Soup Recipes
The key to great creamy homemade soups is a good blender. I have to admit, I’m a bit of a blender snob. I love my vitamix blender more than anything. In fact, I don’t think I can live without it. I’ve been known to take my vitamix on vacation. I’m not sponsored by vitamix or anything. It’s just a great product and it’s worth every penny.
I’ve had my vitamix blender for 11 years and it still works great.
Pros and Cons of Standard Blenders
Most of my clients look at me and groan when I tell them to use a regular blender to emulsify vegan mushroom soup. They think it’s too much work to ladle the soup out of a large saucepan and into the blender. Not to mention they are (legitimately) afraid of burning themselves. If you aren’t careful you can easily burn yourself while handling hot liquids.
Most home cooks prefer to use an immersion blender. There’s nothing wrong with an immersion blender. It’s certainly more convenient to use but it doesn’t blend soups that well. If you use an immersion blender your soup won’t be perfectly emulsified and creamy. Instead, you’ll taste the texture from the cooked mushrooms.
Pros and Cons of Using an Immersion Blender for Vegan Mushroom Soup
- Imersion blenders are less messy.
- Reduced risk of burns from hot soup.
- Less dishes to clean.
- Less creamy soup with more chunks.
Pros and Cons of Using a Regular Blender (Vitamix)
- Restaurant quality soup every time.
- Perfectly smooth and creamy texture.
- No need for dairy or a dairy alternative to thicken soup.
- More work to use.
- Creates more dishes to clean.
How to Blend Dairy-Free Cream of Mushroom Soup
If you don’t blend this gluten free cream of mushroom soup recipe properly you will make a huge mess and potentially burn yourself. That’s why I’m going to teach you how to blend hot soups properly. If you follow these simple steps you won’t have to clean mushroom soup off of your ceiling. Or grab a band aid.
- Fill the blender with soup until it’s half full.
- Secure the lid to the top.
- Cover the lid with a kitchen towel and hold your hand over the towel/lid for stability.
- Before you turn on the blender make sure it’s set to the lowest speed/power.
- Turn the blender on and slowly accelerate the motor speed until it’s at full blending power.
- Allow it to run for 1-2 minutes and then slowly turn off by decelerating the speed to the lowest setting and then switching off the power.
- Remove the towel and lid from the blender by pulling the lid off away from your face.
- Pour the blended soup back into a heat safe dish and repeat until all of the soup is emulsified.
Why is it important to turn on and off the blender slowly?
Because turning on the blender at full power while mixing hot liquid will create a vacuum inside the blender. When you open the blender the vacuum seal will break and the soup will explode out of the blender.
Fastest Way to Clean Your Blender
O.K. so you’ve taken my advice and used a powerful blender or vitamix. Now how do you clean it fast? You don’t even need to take the bottle cleaner or sponge for this one.
Fill the blender with dish soap and warm water and put it back on the motor. Blend the soap and water until you see all of the leftover food wash off. Now just dump out the soapy water and rinse!
Can you Make Gluten Free Cream of Mushroom Soup With A Food Processor?
You can make cream of mushroom soup in a food processor but it will be chunky not creamy. So instead of cream of mushroom soup you’ll get chunky mushroom soup. Even though the texture is different the soup will still be delicious.
Can you Freeze Gluten Free Cream of Mushroom Soup?
Yes! You can freeze Cream of Mushroom Soup.
Since this creamy mushroom soup recipe is made without milk or heavy cream you can freeze it. If you froze cream of mushroom soup that was made with real dairy it would crystalize in the freezer giving the defrosted soup a gritty texture.
The best way to freeze Gluten Free Cream of Mushroom Soup is to put it in an airtight container after it has cooled to room temperature. You can also use silicone molds. It’s easier to remove frozen soup from a silicone mold.
It will last for up to 6 months in the freezer.
How to Reheat Gluten Free Cream of Mushroom Soup
- Microwave: Take the frozen soup container and run it under cold water for about a minute. This will loosen the soup so you can get it out of the container. Place the soup in a bowl and put a plate above it and below it. Nuke the soup for 2 minutes. Then stir. Repeat this another two times.
- Stove top: Place the soup in a small pot and simmer for ten minutes on low heat. Stir occasionally.
How to Thicken Creamy Soups Without Dairy
There are plenty of ways to make a thick soup without dairy.
- Make a flour roux.
- Coconut cream
- Oat milk
- Add cauliflower
- Add potato.
- Unsweetened Almond Milk
- Full-fat coconut milk
Are Cremini Mushrooms Healthy?
Baby bella mushrooms are one of the healthiest foods on the planet. Most people don’t 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 estrogen’s negative effects. Cremini mushrooms have been shown to kill harmful cells!
Ergothioneine (EGT) 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 don’t have Vitamin D but they produce vitamin D when placed in the sun.
Cremini mushrooms are also great for gut health. They are high in Selenium and Potassium which help fortify the gut lining. Mushrooms help make our gut stronger so that toxins and pathogens don’t permeate the lining of the intestine and get into our blood stream to make us sick. Since Cremini mushrooms help heal leaky gut syndrome they are great for immune health.
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!
How to Clean Cremini Mushrooms For Gluten Free Cream of Mushroom Soup?
Step 1: Place the mushrooms in a bowl of water and shake them around. Remove them from the bowl and place them on a towel to pat dry. Discard the dirty water.
Step 2: Slice the mushrooms with a pairing knife into quarter inch slices and remove woody stems.
Recipe Short Cuts
- Buy pre-chopped and washed baby bella mushrooms.
- Use an immersion blender.
What are the Best Kinds of Mushrooms to Use for Gluten Free Cream of Mushroom Soup?
My favorite kind of mushrooms to use for mushroom soup are brown Cremini mushrooms also known as button or baby bella mushrooms. They have a neutral and light flavor and are healthier than white button mushrooms. If possible buy the ones that have been pre-sliced and washed. Prepping the mushrooms is by far the most tedious step of this recipe. If you can avoid it, why not?
If you can’t find Cremini mushrooms you can also use Portobello mushrooms. They’re also light in flavor.
Is Canned Mushroom Soup Gluten Free?
No most canned mushroom soups are not gluten free. Campbells Cream of Mushroom Soup is not gluten free. But if you want a gluten free canned mushroom soup you can use Pacific Food’s brand Condensed Cream of Mushroom Soup.
Is Campbell’s Cream of Mushroom Soup Gluten Free?
No, Campbell’s cream of mushroom soup is not gluten free! If you need a can of cream of mushroom soup to make a green bean casserole don’t use Campbell’s brand. Campbell uses wheat flour in their cream of mushroom soup. You would be better off using Progresso brand. Or another organic brand. I listed my favorite grocery store brands of gluten free cream of mushroom soup in a section below.
The ingredients in Campbell’s Cream of Mushroom Soup are:
Water, Mushrooms, Vegetable Oil (Corn, Canola, And/Or Soybean), Modified Cornstarch, Wheat Flour, Salt, Cream, Whey, Soy Protein Concentrate, Monosodium Glutamate, Yeast Extract, Dried Garlic, Natural Flavoring. Contains: Wheat, Milk, Soy
Is Progresso’s Cream of Mushroom Soup Gluten Free?
I’m happy to report (and a bit shocked) that Progresso’s Cream of Mushroom Soup is actually gluten free! While I don’t think its the healthiest brand of cream of mushroom soup out there. Although it’s safe to consume for those with a gluten intolerance or celiac disease.
If you’re between Campbell’s and Progresso’s mushroom soup grab the Progresso! They’re usually sold in the same grocery stores across the United States and Canada.
Buyers beware, even though Progresso is gluten free it is not dairy-free and soy-free.
The ingredients in Progresso’s Cream of Mushroom Soup are:
Water, Portabella Mushrooms, Soybean Oil, Modified Food Starch, Contains Less Than 2% Of: Cream, Mushroom Extract, Salt, Soy Protein Concentrate, Sugar, Butter, Sodium Phosphate, Whey Protein Concentrate, Onion Powder, Dried Parsley, Garlic Powder, Tomato Extract, Spice.
Best Gluten Free Cream of Mushroom Soup Brands
There’s nothing better then the taste of homemade. But if you’re in a pinch and need a can of gluten free cream of mushroom soup here are a few brands you can trust.
- Progresso Cream of Mushroom Soup
- Imagine Food’s Portobello Mushroom Creamy Soup
- Pacific Food’s Organic Cream Of Mushroom Condensed Soup
Can I Make Gluten Free Mushroom Soup Ahead of Time?
Yes! You can absolutely make mushroom soup ahead of time! It stays fresh in the fridge for up to 7 days and freezes well! See the section on freezing mushroom soup for more details. This homemade cream of mushroom soup is so good you may even want to make a double-batch!
How to Use Gluten Free Cream of Mushroom Soup?
You can use this mushroom soup recipe as an ingredient where ever the canned version is called for. Or you can enjoy it as a tasty meal! I love eating it for lunch with a nice salad or to serve it with a crusty piece of gluten free bread.
How to Serve this Easy Gluten Free Cream of Mushroom Soup
This mushroom soup is creamy and delicious making it perfect for elegant get togethers and for casual lunch with friends. I like serving this soup recipe with other gluten free dishes like:
- Vegetarian Stuffed Spaghetti Squash
- Parsnip Mash
- Pan Roasted Brussels Sprouts
- Swedish Meatballs
- Green Bean Casserole
Is Cream of Mushroom Soup Vegan?
Most creamy of mushroom soup is made with dairy so it isn’t vegan. However this recipe is vegan and dairy free. If you’re on a vegan diet this mushroom soup recipe is a great option for you to try!
Dairy Free Cream of Mushroom Soup Recipe Variations
To me there is nothing better then the basic recipe for cream of mushroom soup. But you can try different variations to spice up.
- Garnish the cream soup with sour cream.
- Add chunks of cooked mushrooms
For the most part canned cream of mushroom soups are not gluten free because they have wheat flour in them. Wheat contains gluten. Many companies use wheat flour as a thickening agent in the soups. If you want gluten free cream of mushroom soup the best solution is to make it yourself. You can always buy one of the brands that sell gluten free cream of mushroom soup which include: Progresso Cream of Mushroom Soup, Imagine Food’s Portobello Mushroom Creamy Soup, Pacific Food’s Organic Cream Of Mushroom Condensed Soup.
More Gluten Free Soup Recipes
- Vegan Miso Soup
- Vegan Curried Cauliflower Soup
- Simple Cauliflower Soup
- Quick Pea Soup with Thyme
- Vegan Curried Carrot Ginger Soup with Sweet Potatoes
- Dairy Free Tomato Soup with Cumin
Want more gluten free soup recipes? Check out this recipe roundup with over 50 gluten free soup recipes!
Gluten Free Cream of Mushroom Soup (Vegan)
- 2 T Safflower Oil you can also use butter for non vegan version
- 4 Shallots finely diced
- 1 lb Crimini Mushrooms wasthed, stems removed and sliced, or two boxes of pre sliced mushrooms
- 1 tsp Sea Salt
- 1/4 C Sherry Wine any wine you have on hand will do
- 1/4 C Oat, Almond Flour All purpose flour is fine too if you are not making this recipe gluten free
- 4 C Low Sodium Vegetable Stock or water if you don't have stock
- pinch Black Pepper
For the Mushroom Soup
- In a one gallon soup pot heat oil or butter on a medium flame. Add the shallots, mushrooms and salt to the pot. Sweat for about 10 minutes or until the vegetables are tender.
- Add sherry wine and continue to saute until the pot is almost dry. (Add in the flour and stir for another five minutes (optional)).
- pour the vegetable stock into the pot while whisking the the vegetables and broth. Raise the heat to High until the soup begins to boil. Once boiling reduce the heat to low medium and let the soup simmer, with the lid ajar, for 30 minutes.
- Puree soup in a blender until creamy. If you are using a vitamix ladle the soup into the blender only half way. Cover the lid with a dish towel and slowly turn the blender up to the highest setting. Repeat until all of the soup is blended. Return to the pot to reheat and add fresh pepper.