Need Condensed Cream of Mushroom Soup? Our homemade version can be made in under 20 minutes and uses real ingredients. It can also be made gluten-free and is naturally vegan.
Condensed Cream of Mushroom Soup is a staple in many recipes from casseroles to side dishes. We love using it to make a quick and easy vegan cream of mushroom soup, flavorful rice, and of course our green bean casserole.
If you’re looking for a substitute for cream of mushroom soup that’s vegan this is it! I have yet to find an already made product on shelves, but prefer making it at home anyway. It’s fresh and super simple to make.
HOW TO MAKE CONDENSED CREAM OF MUSHROOM SOUP
Heat the oil in a large frying pan over medium heat. Add the onions, garlic, and mushrooms and cook until they’re tender.
Add the salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
Slowly pour in the vegetable broth and milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly.
Once the condensed soup is thickened remove from the heat and use as desired or allow to cool for 10-15 minutes before refrigerating.
HOW TO MAKE GLUTEN-FREE CONDENSED CREAM OF MUSHROOM SOUP
To make this soup gluten-free you’ll want to swap out the flour used for something gluten-free. We have had great results using a cornstarch slurry instead of making a roux.
IS THIS SOUP DAIRY FREE OR VEGAN?
Yes! This soup is a vegan condensed cream of mushroom soup which means it’s also dairy-free.
CAN I ADD EXTRA MUSHROOMS?
Absolutely! We love adding about an extra cup of mushrooms, for example instead of 2 cups, we’ll do 3 if we’re using it for soups.
HOW DO YOU STORE CONDENSED CREAM OF MUSHROOM SOUP?
We use wide mouth mason jars with reusable plastic lids. You could also use an airtight container you prefer. For freezing, we recommend using a stasher bag or souper cubes.
HOW LONG DOES HOMEMADE CONDENSED CREAM OF MUSHROOM SOUP LAST?
When stored in an airtight container in the refrigerator, it should last up to one week.
RECIPE NOTES:
- Allow the mixture to slightly cool before refrigerating.
- Our soup can be used just like the canned recipe.
- This can be used right away once thickened.
- To add more flavor you can add some granulated onion and garlic if needed.
Condensed Cream of Mushroom Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 onion chopped
- 3 garlic cloves minced
- 2 cups baby bella mushrooms chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons flour
- 1 cup vegetable broth
- 1 cup oat milk
Instructions
- Heat the oil in a large frying pan over medium heat. Add the onions, garlic, and mushrooms and cook until they’re tender.
- Add the salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
- Slowly pour in the vegetable broth and milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly.
- Once the condensed soup is thickened remove from the heat and use as desired or allow to cool for 10-15 minutes before refrigerating.
Notes
- Allow the mixture to slightly cool before refrigerating.
- Our soup can be used just like the canned recipe.
- This can be used right away once thickened.
- To add more flavor you can add some granulated onion and garlic if needed.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
I can’t wait to try this in a recipe I have been waiting to try but couldn’t find a vegan cream of mushroom soup! Thank you!
We can’t wait to hear what you think! It’s SOOOO good, hope you enjoy 🙂
How long can this be safely stored?
Hi Michelle,
We store up to a week in the fridge or you can also free for up to 6 months as well. 🙂 Hope that helps.
Could you use cashew milk instead of oat milk?
Absolutely!
I have a recipe that calls for cream of celery soup. I basically follow this recipe and sub in the celery for the mushrooms. Works perfectly!
So glad you found it!! And yes it’s perfect for celery too. 🙂
Hi! I would just like to say thank you so much for working on this recipe. It’s amazing!!! I think next time I will double everything because the amount decreased after it was thick enough to use for my casserole. After going vegan, I couldn’t use the store bought ones anymore and I’m so thankful for your recipe! It’s absolutely delicious and I’ll be recommending it to others 🙂
I’m so glad you enjoyed it! It’s one of our favorites and we even thin it out to enjoy as a soup 🙂 Thanks so much!!
I made this for our green bean casserole this year for Thanksgiving. I made the BEST green bean casserole we have ever had!! Thank you so much!
We are so happy you enjoy it!! Aww, thank YOU for trying our recipe! 😀
Does this produce the equivalent to one can of cream of mushroom soup? I’ve been on a desperate hunt for a dairy free alternative to use in recipes that call for a can of cream of mushroom and am excited to try this!
It depends on the amount of mushrooms you add, but we usually get almost 2 cups. A can is about 1 1/4 cups. I typically take the extra and use as a soup thinned with a bit of oat milk, SO good! Or you can freeze it too! 🙂 I love doubling for that reason.