Vegan Gluten-Free Cream of Mushroom Soup

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Small wooden spoon in a jar of homemade vegan gluten-free cream of mushroom soup

Have a favorite recipe that uses cream of mushroom soup? We’ve got you with this healthier homemade take on the classic canned version. Our version is full of recognizable ingredients and is vegan and gluten-free! We’re in love. 

It can be used just like the kind you find in a can but will add even more flavor to your favorite casseroles and more! With just 1 pot, 9 ingredients, and 25 minutes required, your green bean casserole awaits, friends! Let us show you how it’s done!

Dairy-free milk, mushrooms, shallot, garlic, nutmeg, gluten-free flour blend, salt, pepper, vegetable broth, and olive oil

How to Make Vegan Gluten-Free Cream of Mushroom Soup

Can we share a secret? 🤫 If you’ve made our Vegan Green Bean Casserole (it’s a fan favorite!), you’ve made cream of mushroom soup and might not know it.

To make this modified gluten-free version, start by sautéing shallot or onion in oil, then add chopped mushrooms and cook out most of their moisture. Next, season with garlic, salt, and black pepper.

Dutch oven with sautéed mushrooms, minced garlic, salt, and pepper

With the flavorful base ready, it’s time to turn it into SOUP! Add flour to thicken (we used our 1:1 gluten-free flour blend), plus mushroom stock (or vegetable broth) and dairy-free milk.

An optional pinch of nutmeg gives it a warming, pungent flavor.

Pouring dairy-free milk into a pot of sautéed mushrooms coated in gluten-free flour

You’re going to LOVE this homemade cream of mushroom soup. It’s:

Vegan + gluten-free
& Made with recognizable ingredients!

It’s a Thanksgiving classic perfect for green bean casserole and also works well in other casseroles, pasta, or any recipe that calls for canned cream of mushroom soup.

More Thanksgiving Classics

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Nutmeg sprinkled on top of a pot of vegan gluten-free cream of mushroom soup

Vegan Gluten-Free Cream of Mushroom Soup

Savory homemade cream of mushroom soup for casseroles and beyond! Vegan, gluten-free, and the perfect swap for the classic canned version. Just 1 pot, 9 ingredients, and 25 minutes required!
Author Minimalist Baker
Overhead shot of a jar of vegan gluten free cream of mushroom soup
5 from 6 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 (1/2-cup servings)
Course Helpful How-to, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2 Tbsp olive oil (DIVIDED)
  • 1 large shallot, finely diced (1 large shallot yields ~3/4 cup or 120 g // or sub white or yellow onion)
  • 1 ½ cups roughly chopped mushrooms (cremini or white button // 4 oz yield ~ 1 ½ cups)
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 3 Tbsp MB 1:1 Gluten-Free Flour Blend* (or all-purpose if not gluten-free)
  • 1 cup mushroom broth or stock (or sub vegetable broth)
  • 3/4 cup unsweetened plain almond milk (or other neutral, dairy-free milk)
  • 1 tiny pinch nutmeg (optional)


  • In a large pot, heat 1 Tbsp (15 ml) oil over medium-low heat. Add diced shallot and sauté for 5 minutes, stirring occasionally, until softened and translucent.
  • Add the remaining 1 Tbsp (15 ml) of oil and the mushrooms. Cook, stirring occasionally, until they have lost most of their moisture — about 6-7 minutes. Add garlic, salt, and pepper and continue cooking for 1-2 minutes.
  • Add the gluten-free flour and toss to evenly coat the mushrooms. Slowly add the mushroom stock (or broth) and dairy-free milk to the mushroom mixture while stirring continuously. Sprinkle in the nutmeg (optional) and cook for 2-3 more minutes, stirring constantly, until the mixture has thickened.
  • Store in an airtight container in the refrigerator for up to 3-4 days or the freezer for 1 month. Use in casseroles, pasta, or any recipe that calls for canned cream of mushroom soup. You can add more milk to loosen if needed when ready to use!


*Recipe as written makes ~2 cups or enough to replace two (10 ½ oz.) cans of condensed cream of mushroom soup.
*Our DIY Gluten-Free Flour Blend and similar store-bought blends also work in this recipe but don’t thicken it quite as well. Add more, if desired, for a thicker result.
*Adapted from our Vegan Green Bean Casserole.

Nutrition (1 of 4 servings)

Serving: 1 half-cup serving Calories: 125 Carbohydrates: 13.4 g Protein: 2.5 g Fat: 7.5 g Saturated Fat: 1 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 5.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 585 mg Potassium: 733 mg Fiber: 1.9 g Sugar: 3.6 g Vitamin A: 2 IU Vitamin C: 3.5 mg Calcium: 100 mg Iron: 0.8 mg

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My Rating:

  1. Tanya Patterson says

    The best soup! It tastes like my grandmother made it. I always say that she can make something so memorable from very few ingredients! Thanks so much!!

  2. Dee-Anna says

    Silly question, but could I substitute the mushrooms for squash? Cause I don’t like mushrooms but this recipe looks so good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dee-Anna, hmm! The mushrooms add a lot of flavor here. We aren’t sure squash would work in this one!

  3. Juanita Pennington says

    I have been looking for a dairy free cream of mushroom soup to use in my casseroles. Due to me being lactose intolerant. I haven’t made this yet found it to late to go get some of the ingredients.

    On the 4 servings size would that equal 2 cans of cream of mushroom?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erik, we don’t have much experience with canning so we’re not sure! Sorry we can’t be of more help on that one.

  4. The Vegan Goddess says

    I made this for dinner tonight and LOVED it! OMG, so good!

    I followed the steps exactly and it was so flavorful and rich, it’s almost easy to forget that it’s also healthy.

    I should double the recipe next time.

  5. Keisha says

    I’m gonna try this recipe soon! It looks so delicious and healthy for vegan people. It’s also a unique recipe. Usually mushroom soup contains dairy products, but this one is dairy-free. It can decrease fat in my meal. A great recipe !

  6. Nancy Kelly says

    This soup was a hit. I used regular flour, 2 large portobello mushrooms, and oat milk. Everyone loved it. Thanks for the recipe.

  7. Sabrina says

    I just made this and followed the recipe exactly. It is very delicious soup and quick and easy to make! Next time I will double the recipe to make more.