Homemade Gluten-Free Cream of Mushroom Soup: Rich, Easy, and Incredibly Versatile
Say goodbye to bland, additive-filled canned soups! This homemade gluten-free cream of mushroom soup is a game-changer, bringing rich, savory flavor and a velvety-smooth texture right to your kitchen. It’s an incredibly satisfying dish on its own, offering warmth and comfort with every spoonful. But its true magic lies in its versatility: it’s the perfect secret ingredient to elevate your favorite casseroles, creamy pasta dishes, or comforting skillet meals. Imagine using it in a classic green bean casserole for holiday gatherings, a hearty mushroom stroganoff, or a quick cream of mushroom chicken bake. Crafted entirely without gluten, this recipe is also incredibly simple to adapt for a dairy-free or vegan diet, making it a staple for anyone looking for wholesome, delicious options.
Why You’ll Love This Homemade Cream of Mushroom Soup
There’s so much to appreciate about making your own gluten-free cream of mushroom soup from scratch. Here are just a few reasons why this recipe will become a treasured favorite:
- Effortlessly Delicious: Homemade is Always Better!
While popping open a can might seem easier, you’ll be amazed at how straightforward and quick it is to prepare this homemade cream of mushroom soup. It truly is really easy to make! The depth of flavor you achieve with fresh ingredients is incomparable to anything store-bought. You control every ingredient, ensuring a pure, unadulterated mushroom taste free from artificial flavors or excessive sodium. The creamy texture and savory aroma that fills your kitchen are worth the minimal extra effort. Once you try this rich, flavorful version, you’ll understand why it’s worth ditching the canned alternatives for good.
- Unbelievably Versatile: Your Culinary Canvas Awaits!
This isn’t just a delicious soup; it’s a culinary powerhouse! Beyond being a delightful standalone meal, this homemade gluten-free cream of mushroom soup can be used as a base or an enriching ingredient in virtually any recipe that calls for condensed cream of mushroom soup. Its robust flavor and creamy consistency make it ideal for countless applications. Think beyond the ordinary: try it in a traditional green bean casserole for Thanksgiving or Christmas, transforming a holiday classic. It’s equally fantastic in a hearty gluten-free potato stroganoff, a creamy chicken and rice bake, or as a luscious sauce for meatballs. Use it to thicken gravies, enrich pasta sauces, or create a comforting topping for shepherd’s pie. The possibilities are truly endless, making it an invaluable addition to your recipe repertoire year-round.
- Perfect for Meal Prep: Convenient & Freezer-Friendly!
One of the biggest advantages of this recipe is how well it stores, making it an excellent candidate for meal prepping. Whether you’re planning for busy weekdays or stocking up for the cooler months and major holidays, a big batch of this soup is ideal to keep on hand. It refrigerates beautifully for up to a week in an airtight container, allowing you to enjoy a quick and easy meal or recipe addition whenever you need it. For longer storage, this soup freezes exceptionally well. To freeze, ensure the soup has cooled completely to room temperature. Then, portion it into freezer-safe, sealable food bags. For optimal storage and space efficiency, lay the bags completely flat—either directly on a freezer shelf or on a sheet pan—and freeze them for an hour or two. Once solid, you can stand the bags upright, saving valuable freezer space. Your gluten-free cream of mushroom soup will maintain its quality for up to 2 months when frozen as recommended. When you’re ready to use it, simply defrost it in the fridge overnight, then bring it to room temperature before incorporating it into your dish or gently reheating it on the stovetop.
Expert Chef’s Tips for the Best Gluten-Free Cream of Mushroom Soup
Achieving the perfect, velvety, and flavorful homemade gluten-free cream of mushroom soup is simple with these expert tips:
- Precision in Flour Measurement: The Spoon-and-Level Method
Accurate flour measurement is crucial for the perfect consistency in gluten-free cooking, especially when making a roux. To ensure you use the correct amount, always employ the “spoon-and-level” method. Instead of scooping your measuring cup directly into the bag of flour, which can compact it and lead to an excess, gently spoon the all-purpose gluten-free flour from its package into your measuring cup. Once the cup is overflowing, use the back of a knife or a straight edge to level off the top of the flour with the rim of the cup. This technique provides a much more precise measurement, preventing your soup from becoming too thick or too thin.
- All-Purpose Seasoning: Store-Bought or Homemade?
While you can easily purchase a container of all-purpose seasoning at your local grocery store, don’t fret if you can’t find it or don’t have any on hand. Crafting your own blend is incredibly simple and allows you to customize the flavor profile. Most all-purpose seasonings typically consist of a balanced mix of salt, freshly ground black pepper, garlic powder, onion powder, dried sage, dried basil, dried parsley, dried oregano, and a touch of paprika. Mixing your own gives you control over the freshness and intensity of each spice, enhancing the overall flavor of your soup.
- Mastering the Mushroom Sauté: Browning for Flavor
The key to deeply flavorful cream of mushroom soup lies in properly sautéing your mushrooms. When you’re cooking them, keep a close eye on the pan! Your goal is to achieve a beautiful golden-brown color on the mushrooms, which caramelizes their natural sugars and intensifies their earthy flavor. As they cook, the mushrooms will release a significant amount of liquid. Allow this liquid to evaporate as they brown. Resist the urge to overcrowd the pan, as this will steam the mushrooms instead of browning them. If needed, work in batches. Don’t push them so far that they burn; they should remain tender with a rich, developed flavor and slightly crispy edges.
- The Power of Room Temperature Liquids
For the smoothest, most lump-free soup, it’s highly recommended to use vegetable broth and milk (or dairy-free alternative) that are at room temperature. Adding cold liquids to a hot roux can cause the flour mixture to seize up and create lumps, making it harder to achieve that desired silky consistency. If you forget to take your milk out of the fridge in advance, you can gently warm it slightly in the microwave or on the stovetop before adding it to your soup base.
- Infusing Extra Depth: A Splash of Wine
For an even richer, more sophisticated flavor profile, consider deglazing the pan with a splash of dry white wine (such as Chardonnay or Pinot Grigio) after the mushrooms have fully browned and before adding the flour. Allow the wine to simmer for a minute or two until it has mostly evaporated, scraping up any delicious browned bits from the bottom of the pan. This step adds a subtle acidity and complexity that beautifully complements the earthy mushrooms.
More Delicious Gluten-Free Recipes You’ll Love
Looking for more amazing gluten-free meal ideas? Explore these other fantastic recipes from our collection:
- Gluten Free Crepes
- Whole30 Swedish Meatballs with Gravy (Paleo, Gluten Free)
- Gluten Free Cookie Dough (Egg Free, Safe to Consume)
- Keto Chicken Tortilla Soup (Low Carb, Gluten Free)
- Gluten Free Cream of Chicken Soup
- Cinnabon Copycat Cinnamon Rolls (Gluten Free)
- Gluten Free King Cake
- Gluten Free Gravy (With or Without Drippings)
If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!
For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Gluten-Free Cream of Mushroom Soup
Cheryl Malik
Print
SaveSaved!
Ingredients
- 6 tablespoons unsalted butter at room temperature
- 4 teaspoons minced fresh garlic approximately 4 large cloves
- ½ cup diced onion
- 16 ounces sliced mushrooms
- salt to taste
- freshly cracked black pepper to taste
- 1 tablespoon all-purpose seasoning see Notes
- ½ cup gluten-free all-purpose flour see Notes
- 2 cups low-sodium vegetable broth
- 2 cups whole milk at room temperature; see Notes
Instructions
-
Begin by placing a large, heavy-bottomed saucepan or Dutch oven on your stovetop over medium heat. Allow the pan to warm thoroughly. Once warm, add the 6 tablespoons of unsalted butter. Let the butter melt completely, swirling and tilting the pan occasionally to ensure the butter evenly coats the entire surface, preventing sticking and ensuring an even sauté.
-
Once the butter has fully melted and is slightly shimmering, add the 4 teaspoons of minced fresh garlic and ½ cup of diced onion to the saucepan. Stir these aromatic ingredients well to incorporate them into the melted butter. Sauté the onions and garlic for approximately 5 minutes, or until the onions become soft and translucent. Remember to stir occasionally to prevent any browning or sticking to the bottom of the pan, ensuring a sweet, mellow flavor.
-
Once the onions are translucent and fragrant, it’s time to add the stars of the show. Introduce the 16 ounces of sliced mushrooms, along with salt, freshly cracked black pepper, and 1 tablespoon of all-purpose seasoning, to the saucepan. This combination of seasonings will bring out the natural umami of the mushrooms.
-
Stir all the ingredients thoroughly until they are well blended and the mushrooms are evenly coated with the seasonings. Continue to sauté the mushrooms for 3 to 5 minutes until they begin to brown beautifully on one side and release their moisture. Stir the ingredients again, then continue to sauté for an additional 3 to 5 minutes, allowing the mushrooms to brown on all sides. This browning step is crucial for developing deep, rich flavor in your soup. Ensure they are tender but not overcooked.
-
Next, sprinkle the ½ cup of gluten-free all-purpose flour evenly over the sautéed mushrooms. Immediately stir everything together vigorously to ensure all the mushrooms are completely coated in the flour, creating a roux. Cook this mixture for 2 minutes, stirring constantly. This step is essential to cook out the raw flour taste and develop the roux, which will thicken your soup beautifully.
-
After 2 minutes, begin to gradually add the 2 cups of low-sodium vegetable broth to the saucepan. Add the broth in small increments, stirring constantly and vigorously after each addition. This gradual process helps to prevent lumps and ensures a smooth, creamy base. As you add the broth, use your spoon or whisk to scrape up any flavorful browned bits of onion, garlic, or mushrooms that may have stuck to the bottom of the pan; these bits are packed with flavor and will enrich your soup. Continue this process until all the broth has been fully incorporated and the mixture starts to thicken.
-
Once all the vegetable broth has been fully incorporated and the mixture is smooth, remove the saucepan from the heat. Allow the mixture to cool slightly for a minute or two. Then, gradually add the 2 cups of whole milk (ensure it’s at room temperature for the best results, as cold milk can sometimes cause curdling or lumps). Stir constantly and slowly as you add the milk in small increments, ensuring it integrates smoothly into the mushroom and broth base.
-
Once all the milk has been added and completely incorporated, return the saucepan to the stovetop and reduce the temperature to medium-low. Gently simmer the soup, stirring occasionally, for about 10 minutes. During this time, the soup will continue to thicken and the flavors will meld beautifully. Continue cooking until the soup reaches your desired creamy consistency. Taste and adjust seasonings if necessary.
-
When you are satisfied with the soup’s rich flavor and smooth consistency, it’s ready to serve. Portion the warm soup into individual serving bowls and enjoy immediately. Alternatively, if you plan to use it as an ingredient, follow the instructions of your chosen recipe. This versatile soup is perfect for enhancing casseroles, gravies, and other creamy dishes, adding a homemade touch that truly makes a difference.
Notes
- Flour: For consistently perfect results, always use the “spoon-and-level” method when measuring your gluten-free all-purpose flour. Lightly spoon the flour into your measuring cup until it’s overflowing, then use a flat edge (like the back of a knife) to level it off. This technique prevents over-measuring, which can lead to a soup that’s too thick or gummy. Different gluten-free flour blends can vary in absorbency, so if your soup seems too thin, you can create a slurry of a tablespoon of gluten-free flour mixed with a tablespoon of cold water and whisk it into the simmering soup to thicken further.
- All-Purpose Seasoning: If you’re unable to find a pre-made all-purpose seasoning blend, or if you prefer to make your own for fresh flavor control, you can easily create one. A common homemade blend includes equal parts salt, freshly ground black pepper, garlic powder, onion powder, dried sage, dried basil, dried parsley, dried oregano, and a pinch of paprika. Adjust quantities to suit your personal taste preferences.
- Milk: For an extra-decadent and thicker, creamier soup, consider substituting the whole milk with an equal amount of heavy cream. This will significantly increase the richness and velvety texture, perfect for a luxurious standalone soup or a very rich casserole base. If using heavy cream, ensure it’s also at room temperature before adding.
- Make it Dairy Free/Vegan: Adapting this recipe to be completely dairy-free and vegan is wonderfully simple without compromising on flavor or texture. Replace the unsalted butter with your favorite plant-based butter alternative (ensure it’s certified vegan). For the milk, use unsweetened full-fat canned coconut milk for the richest and creamiest result (avoid the refrigerated carton coconut milk which is too thin), unsweetened cashew cream (made by blending soaked cashews with water), or unsweetened almond milk for a slightly lighter option. Always choose unsweetened varieties to avoid unwanted sweetness.
- Mushroom Varieties: While basic sliced white button or cremini (baby bella) mushrooms work perfectly, don’t hesitate to experiment with other varieties. Shiitake, oyster, or a wild mushroom blend can add even more depth and complex earthy notes to your soup, making it a truly gourmet experience.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.