Homemade Cream of Mushroom Soup Substitute 

5 from 1 vote
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A perfectly easy Cream of Mushroom Soup substitute made with simple ingredients and just 15 minutes! This recipe will be your sidekick in so many amazing recipes–casseroles, gravy, soups, dips, and more!

a cream of mushroom soup can next to a substitute in a container

What Makes This Recipe Great

Y’all, today I learned that condensed cream of mushroom soup, the tried and true staple of many many recipes, has been around since 1934! Can you believe that? While this little can has definitely come in handy for casseroles, soups, and other recipes through the years, most versions don’t have dairy-free or gluten-free options, and the ingredients list is a bit questionable. 

Enter my Homemade Cream of Mushroom Soup Substitute! This healthier alternative is a 15-minute recipe that is super easy to make, offers dairy-free and gluten-free versions, and has much better-for-you ingredients.

Simple ingredients, quick and easy steps– the perfect substitute for all your recipes! 

Ingredient Notes

recipe ingredients in small bowls and labeled
  • Mushrooms: I used cremini mushrooms (also called baby bella mushrooms). You can also use white button mushrooms or an alternative variety that you like. 
  • small onion
  • minced garlic
  • butter: For dairy-free, use your favorite vegan butter. 
  • all-purpose flour: Use regular all-purpose flour or gluten-free flour. 
  • vegetable broth
  • Milk: You can use regular whole milk, or for dairy-free use unsweetened almond milk, soy milk, or coconut milk. 
  • Salt and black pepper to taste

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe
  1. In a large saucepan, melt the butter over medium heat.
  2. Add the chopped onions and garlic, and sauté until they become translucent, about 2-3 minutes.
  3. Add the sliced mushrooms to the pan and cook until they release their liquid and start to brown, about 5 minutes.
  4. Sprinkle the all-purpose flour over the mushroom mixture and stir to combine. Cook for another 1-2 minutes to remove the raw taste of the flour.
  5. Slowly whisk in the vegetable broth and milk, making sure there are no lumps. Continue to cook, stirring frequently, until the soup thickens, which should take about 5-7 minutes. Season the soup with salt and pepper.
  6. Once the soup has reached your desired consistency, remove it from the heat. If you don’t want the chunks of mushrooms, use an immersion blender to puree the soup to your preferred level of smoothness. I love keeping the mushroom chunks in mine, so I don’t purée.
  7. This is a 1:1 swap for a 10.5 oz can of soup.
a spoon scooping a portion of cream of mushroom soup out of a jar

Mac’s Pro Tips

Recipe Variations

  • Vegan Cream of Mushroom Soup: Simply swap the butter and milk for non-dairy alternatives to make this soup vegan. 
  • Gluten Free Cream of Mushroom Soup: Use your favorite gluten-free all-purpose flour blend instead of regular flour to make this soup gluten-free. 
  • Cream of Chicken Soup: If you’re looking for a cream of chicken soup substitute, I’ve got you covered! 

Serving Tips

Use this soup substitute in any of your favorite recipes that call for it!  

  • Green Bean Casserole
  • Tuna Casserole
  • Dips
  • Gravy
  • Soups
  • Chicken Pot Pie
  • Sauces
  • And so much more! 

Storage Tips

Store the soup in an airtight container or jar in the refrigerator for 3 to 4 days. 

To freeze it, place the soup in an airtight container or freezer-safe bag, making sure to remove as much air as possible to prevent freezer burn. Store in the freezer for up to 2-3 months. When you’re ready to use the frozen soup, thaw it in the refrigerator before reheating.

cream of mushroom soup substitute in a jar labeled and a spoon resting inside.

Recipe FAQs

What is in canned cream of mushroom soup?

Campbell’s Cans of Cream of Mushroom Soup contain water, mushrooms, vegetable oil, modified food starch, wheat flour, salt, soy protein concentrate, dehydrated cream, soy lecithin, yeast extract, dehydrated garlic, and flavoring. 

Will the soup get thick?

Let the soup heat up slowly. As it warms, it thickens. Skipping this step makes it thin. It takes about 5-7 minutes to get thicker. It doesn’t happen instantly; it needs time to heat up.

More Kitchen Staples

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Homemade Cream of Mushroom Soup Substitute

5 from 1 vote
A perfectly easy Cream of Mushroom Soup substitute made with simple ingredients and just 15 minutes! This recipe will be your sidekick in so many amazing recipes–casseroles, gravy, soups, dips, and more!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 serving (1:1 swap for a 10.5 oz can of soup)

Ingredients  

  • 2 cups mushrooms finely chopped
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons dairy-free butter or regular butter if not dairy-free
  • 2 tablespoons gluten-free all-purpose flour or regular all-purpose flour if not gluten-free
  • 1 1/2 cups vegetable broth
  • 1 cup dairy-free milk such as almond, soy, or coconut milk or regular milk if not dairy-free
  • Salt and pepper to taste

Instructions 

  • In a large saucepan, melt the dairy-free butter over medium heat.
  • Add the chopped mushrooms, onions, and garlic and sauté until they become translucent, about 2-3 minutes.
  • Sprinkle the gluten-free all-purpose flour over the mushroom mixture and stir to combine. Cook for another 1-2 minutes to remove the raw taste of the flour.
  • Slowly whisk in the vegetable broth and dairy-free milk, making sure there are no lumps. Continue to cook, stirring frequently, until the soup thickens, which should take about 5-7 minutes. Season the soup with salt, pepper, and pepper. (TIP: Let the soup heat up slowly. As it warms, it thickens. Skipping this step makes it thin. It takes about 5-7 minutes to get thicker. It doesn't happen instantly; it needs time to heat up.)
  • Once the soup has reached your desired consistency, remove it from the heat. If you don’t want the chunks of mushrooms, use an immersion blender to puree the soup to your preferred level of smoothness. I love keeping the mushroom chunks in mine, so I don’t purée.

Notes

  • This is a 1:1 swap for a 10.5 oz can of soup.

Recipe Variations

    • Vegan Cream of Mushroom Soup: Simply swap the butter and milk for non-dairy alternatives to make this soup vegan. 
    • Gluten Free Cream of Mushroom Soup: Use your favorite gluten-free all-purpose flour blend instead of regular flour to make this soup gluten-free. 
    • Cream of Chicken Soup: If you’re looking for a cream of chicken soup substitute, I’ve got you covered! 

Serving Tips

Use this soup substitute in any of your favorite recipes that call for it!  
    • Dips
    • Gravy
    • Soups
    • Chicken Pot Pie
    • Sauces
    • Green Bean Casserole

Storage Tips

Store the soup in an airtight container or jar in the refrigerator for 3 to 4 days. 
To freeze it, place the soup in an airtight container or freezer-safe bag, making sure to remove as much air as possible to prevent freezer burn. Store in the freezer for up to 2-3 months. When you’re ready to use the frozen soup, thaw it in the refrigerator before reheating.

Nutrition

Serving: 1cup | Calories: 453kcal | Carbohydrates: 41g | Protein: 11g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 4g | Sodium: 1878mg | Potassium: 1048mg | Fiber: 8g | Sugar: 17g | Vitamin A: 2588IU | Vitamin C: 33mg | Calcium: 458mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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3 Comments

  1. 5 stars
    Loved this-thanks for the replacement! Will be using this often especially since its quick to make!

    *Step 2 calls for celery but the ingredients do not. Maybe a typo?*