Try this dairy-free cream of mushroom soup that’s also gluten-free and vegan on its own or in your favorite casserole recipes!
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Cream of mushroom soup is a classic soup full of hearty earthy flavors and is amazing on its own or used in homemade casseroles.
If you have any dietary restrictions, like needing to be gluten-free or dairy-free, you may have found yourself scratching your head on how to replace this ingredient in recipes.
You might also just love the warmth and heartiness of cream of mushroom soup and have seen how tricky it is to find a version of this soup at your grocery store that’s safe for your gluten and dairy-free diet.
In this post, we’re going to discuss this delicious soup, what your options are for a gluten and dairy-free version are, and even give you a recipe to make at home!
First, let’s set the foundation and get on the same page as it relates to cream of mushroom soup.
What is cream of mushroom soup?
Cream of mushroom soup is well known as a soup made with mushrooms as the base flavor with a roux of butter and flour, and a thick and creamy almost gravy-like flavor and texture. The liquid of the soup is usually made from milk or cream and vegetable or mushroom broth.
There is a depth of flavor from the mushrooms that is earthy and flavorful that you can’t replicate. This soup is smooth, velvety, and perfect to enjoy on its own or in casseroles, crockpot dishes, or other home cooked meals.
Is cream of mushroom soup gluten-free?
When most people think of cream of mushroom soup, it’s usually the stuff that comes in a can from the grocery store. Campbell’s brand of cream of mushroom soup is what comes to mind for me.
Most traditional cream of mushroom soups you’ll find that are store-bought OR homemade are not gluten-free. You’ll need to make some substitutions in order to make this soup gluten-free.
Is Campbell’s cream of mushroom soup gluten-free?
According to the ingredient list for Campbell’s cream of mushroom soup, it is not gluten-free.
The ingredient list from the Campbell’s website shows: WATER, MUSHROOMS, CANOLA OR SOYBEAN OIL, WHEAT FLOUR, CREAM, CORNSTARCH, SALT, MODIFIED MILK INGREDIENTS, SOY PROTEIN ISOLATE, MONOSODIUM GLUTAMATE, TOMATO PASTE, SPICE EXTRACT, BARLEY YEAST EXTRACT AND DEHYDRATED GARLIC.
With this list, we can see wheat flour and barley yeast extract. Both of these ingredients contain gluten.
To stick with a gluten-free diet, you will want to avoid Campbell’s brand of cream of mushroom soup.
Is cream of mushroom soup dairy-free?
Traditionally, cream of mushroom soup is not dairy-free, as it includes cream or milk in some form or another.
You can definitely make cream of mushroom soup to be dairy-free, which I’ll show you later on in this post.
Is cream of mushroom soup vegan?
Traditional cream of mushroom soup is not vegan, as it usually contains dairy products in the form of cream of milk. Luckily, this soup can be made to be vegan and I’ll share my recipe in this post.
Can I buy dairy-free cream of mushroom soup? Where?
If you like to enjoy cream of mushroom soup or use it in recipes and have been looking for a brand you can purchase without having to make it from scratch at home, you’re in luck. I’ve done some research to find two options for you.
I found both on Amazon, but you could do some research to see if you can scout these options out locally. I haven’t had luck finding these in my local stores, but that doesn’t mean you won’t! Call around or look at your store’s website to see if they carry these options.
This instant mushroom soup is gluten-free and contains no dairy products. By adding water, you can have a mushroom soup that is safe for your gluten and dairy-free diet.
This soup mix also only requires water to mix up a cream of mushroom soup you can enjoy on its own or in your favorite recipes. This soup is both gluten and dairy free.
Now that you know the basics of cream of mushroom soup, you can see why making it at home is a good idea if you avoid gluten and dairy. Let’s go through how you can make your own version of this soup without the gluten and dairy.
How to Make Cream of Mushroom Soup Gluten-free
You can make your own cream of mushroom soup at home without gluten by substituting the flour in the traditional roux for a gluten-free all-purpose flour blend.
You can use whatever gluten-free all-purpose flour blend you prefer, but I have found consistent results with the King Arthur Flour Gluten-free Measure for Measure Blend.
You use this ingredient in place of flour in a traditional roux and it cooks up just like a normal all-purpose flour would, creating a thickener for the soup.
How to Make Cream of Mushroom Soup Dairy-free
To make a homemade cream of mushroom soup dairy-free, you’ll want to make two adjustments to a traditional recipe.
First, you want to use vegan butter in place of normal butter in the homemade roux. I like the Earth Balance brand, but you can use whatever brand you like best.
Second, you’ll want to replace the cream or milk in a traditional cream of mushroom soup recipe. In this case, we swapped out the cream for coconut milk from a carton. This still provides the rich fullness of milk without any of the dairy.
My preference is the So Delicious Unsweetened Coconut Milk, but any brand of coconut milk will do. You can choose to use coconut milk from a can if you want your soup to have an even thicker and more rich texture.
How to Make Gluten-free Dairy-free Cream of Mushroom Soup
To make your own dairy-free cream of mushroom soup at home, follow these steps. This soup is also gluten-free and vegan, making it very allergy friendly.
Melt the butter
In a soup pot over medium-high heat, melt the vegan butter.
Saute the onions and mushrooms
Add the onions and mushrooms to the soup pot and stir to coat the vegetables in the vegan butter. Stir occasionally as the vegetables cook, and saute for about 3 to 5 minutes.
Make the gluten-free roux
Once the vegetables have softened, add the gluten-free flour to the cooked onions and mushrooms and stir the mixture together. Cook for about 30 seconds.
Add the liquid
While continuing to stir, slowly add the coconut milk and vegetable broth. Stir to make sure there are no lumps in the soup.
Season the soup
Season with salt and pepper, and stir to combine with the soup.
Simmer and reduce
Bring the cream of mushroom soup to a simmer, then reduce the heat to low and cook for about 10 to 15 minutes, until the soup has thickened and reduced in volume.
If you want a thicker soup, you can allow the soup to cook longer to reduce further. This will be more like a condensed soup than a soup you’d eat right away.
Enjoy this soup on its own or use in other recipes, like dairy-free green bean casserole.
Tips for Making Dairy-free Cream of Mushroom Soup
There are a few things to keep in mind as you’re making your dairy-free cream of mushroom soup.
Use a gluten-free flour blend that contains xanthan gum, like King Arthur Gluten-free Measure for Measure Flour. This ingredient will help to thicken the soup and create that perfect gluten-free roux we’re looking for. If your flour blend does not contain xanthan gum, be prepared to add some to your flour before adding to the soup pot for this recipe to work properly.
This recipe is great on its own but is the consistency of a soup, rather than a condensed soup. If you plan to use it as a one-to-one replacement for normal dairy-based cream of mushroom soup, you’ll want to reduce it down further over low heat until it is about two-thirds or half the volume.
This recipe works perfectly with my dairy-free green bean casserole recipe – it’s also gluten-free!
- 1 - 8 oz package white button mushrooms, diced
- ½ cup diced onion
- ¼ cup vegan butter
- ¼ cup gluten-free flour blend (I used King Arthur Measure for Measure)
- 1 cup coconut milk (from a carton)
- 2 cups vegetable broth or stock
- ¼ tsp salt
- ¼ tsp pepper
- In a pot over medium-high heat, melt the vegan butter. Add the onions and mushrooms and sauté for about 3 to 5 minutes, until the onions are translucent.
- Add the gluten-free flour to the cooked onions and mushrooms and stir together. Cook for about 30 seconds.
- While continuing to stir, slowly add the coconut milk and vegetable broth.
- Season with salt, and pepper and mix in to combine.
- Bring the soup to a simmer, then reduce the heat to low and cook for about 10 to 15 minutes, until the soup has thickened and reduced in volume.
- Enjoy this soup on its own or use in other recipes, like dairy-free green bean casserole.
This recipe is great on its own but is the consistency of a soup, rather than a condensed soup. If you plan to use it as a one-to-one replacement for normal dairy-based cream of mushroom soup, you'll want to reduce it down further over low heat until it is about two-thirds or half the volume.
I hope you love this recipe and find it useful for all your dairy-free casseroles and cooking!