Gluten-Free Cream of Mushroom Soup Recipe
Rich, creamy, and delicious, homemade gluten-free cream of mushroom soup is the perfect replacement for the canned version. It’s quick and easy to make and will become a new staple in your home!
Cream of mushroom soup is delicious on it’s own, however, it’s most often used to give other dishes a rich, creamy flavor. Green bean casserole, beef stroganoff, and so many other dishes just aren’t the same without it!
Green bean casserole has always been my husband’s favorite holiday dish, but since he cut out gluten and processed ingredients, he hasn’t been able to enjoy it for years. This year I decided to recreate the casserole with healthy, gluten-free ingredients, and this delicious gluten-free cream of mushroom soup was the first step!
However, it’s so delicious it might just get eaten as soup before it makes it into the green bean casserole…
Why You’ll Love Gluten-Free Cream of Mushroom Soup
Rich and velvety texture – With all of the perfect creaminess we love in cream of mushroom soup, this recipe will be a new favorite in your home!
Easy replacement for the canned version – Simple, delicious, and so much healthier than the store-bought version, this condensed homemade version is the perfect replacement.
Classic delicious flavor – There’s a reason cream of mushroom soup is added to so many recipes, and this gluten-free homemade version will take your favorite dishes to the next level! However, it’s so good you may just eat it on it’s own.
Gluten-free recipe – Gluten-free cream of mushroom soup can be hard to find, and making it yourself is the perfect tasty solution!
Replace Canned Cream of Mushroom Soup
A 10.5 ounce can of condensed cream of mushroom soup contains about 1 1/4 cups. This recipe is condensed to make it an easy replacement for the store bought version.
Simple use 1 1/4 cups of this soup for every 10.5 ounce can your recipe calls for.
Serve as Delicious Soup
Gluten-free cream of mushroom soup isn’t just for adding to recipes! It also makes for a rich, tasty soup to serve with a meal.
Since this recipe makes condensed soup, to serve as soup, add 1 1/2 cups of milk, broth, or water to make a total of 3 cups.
How to Store Gluten-Free Cream of Mushroom Soup
You can store gluten-free cream of mushroom soup in an airtight container in the fridge for up to 5 days.
Can I Freeze this Soup?
Yes, this is the perfect recipe to freeze! You may even want to make an extra large batch so you can keep some in the freezer to add to any recipe.
To do so, place in an airtight container in the freezer for 2-3 months. When you’re ready to use it, thaw in the fridge and whisk it to recombine any ingredients that have separated.
FAQs
How do I make cream of mushroom soup taste amazing? – This recipe is already better than the store-bought versions, but if you want to make it even more delicious, you can add fresh or dried herbs such as sage, bay leaves, thyme, parsley, or rosemary.
Is cream of mushroom soup gluten-free? – Most brands of canned cream of mushroom soup contain gluten, however, this recipe is gluten free!
Can I can cream of mushroom soup? – No, dairy-based soups such as this recipe are not safe to can. Instead, make it last longer by storing it in the freezer.
What do I eat with cream of mushroom soup? – This soup is delicious with any type of bread, sandwiches, salad, or a vegetable side such as cheesy balsamic asparagus.
Tools You May Need
Food processor (if you’re making your own oat flour)
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Ingredients for Gluten-Free Cream of Mushroom Soup
Coconut oil – You can substitute butter if you prefer.
Mushrooms – I used baby portobello, but you could use pretty much any type of mushrooms for this recipe.
Broth – Homemade bone broth is my favorite, but you could use chicken broth instead.
Onion – In a pinch, you could substitute 1/4 teaspoon onion powder, but an actual onion is so much better.
Garlic clove – You could use 1/8 teaspoon of garlic powder instead, but the flavor of fresh garlic is best.
Heavy cream – This is what makes this so rich and delicious! While you can substitute coconut cream, it won’t be the same as using dairy cream.
Oat flour – If you need this recipe to be gluten free, make sure to use gluten-free oat flour. You can buy it or make your own.
Salt – Sea salt or Himalayan
Pepper – Use quality pepper without additives for the best flavor. Mountain Rose Herbs is my favorite affordable source for organic, premium spices.
How to Make Gluten-Free Cream of Mushroom Soup
First, heat the coconut oil in a large skillet on medium high heat.
While it’s heating, finely chop the mushrooms and dice the onion.
Once the pan is hot, add the chopped mushrooms and diced onions and sauté until they’re soft, about 8 minutes.
Using the garlic press, press the garlic into the skillet and cook for about 30 seconds until the garlic is fragrant. If you don’t have a garlic press, simply mince the garlic with a knife.
Then turn the skillet down to low and add the cream, broth, and flour, and quickly whisk to combine.
Bring the ingredients to a slow simmer and continue to cook for 5 minutes on low heat whisking constantly to avoid lumps.
Finally, season with salt and pepper to taste. Since this is a condensed soup, you may want to make it slightly saltier than you usually would.
Now you can enjoy homemade gluten-free cream of mushroom soup by itself or in all of your favorite recipes!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Gluten-Free Recipes
Simple Gluten-Free Salisbury Steak without Eggs or Dairy
Cabbage Roll in a Bowl – Easy Skillet Meal
Gluten-Free Meatloaf (No Eggs & No Dairy)
Gluten-Free Cream of Mushroom Soup
Rich, creamy, and so delcious, gluten-free cream of mushroom soup makes the perfect lunch or subsitute for the canned version!
Ingredients
- 6 ounces mushrooms
- 1/2 cup bone broth
- 1/2 cup heavy cream
- 1/4 of an onion
- 1 garlic clove
- 2 tablespoons coconut oil
- 2 tablespoons oat flour
- Salt and pepper to taste
Instructions
- Heat the coconut oil in a large skillet on medium high heat.
- Finely chop the mushrooms and dice the onion.
- Once the pan is hot, add the chopped mushrooms and diced onions and sauté until they're soft, about 8 minutes.
- Using a garlic press, add the garlic to the skillet and cook for about 30 seconds until the garlic is fragrant.
- Turn the skillet down to low and add the cream, broth, and flour, and quickly whisk to combine.
- Bring the ingredients to a slow simmer and cook for 5 minutes on low heat, whisking constantly to avoid lumps.
- Season with salt and pepper to taste.
Notes
Substitutions:
- Use butter instead of coconut oil
- Use chicken broth instead of bone broth
- Use 1/4 teaspoon onion powder instead of onion
- Use 1/8 teaspoon garlic powder instead of garlic clove
- Use coconut cream instead of heavy cream (this will significantly impact the flavor and creaminess)
Nutrition Information:
Yield: 3 Serving Size: 1/2 cupAmount Per Serving: Calories: 261Total Fat: 24gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 193mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
