Put the can down. This super simple gluten free cream of mushroom soup recipe is savory, creamy, and delicious! Canned soup lovers will rejoice when they find out that it’s also healthy and low sodium! You won’t find any processed ingredients or MSG here.
Gluten Free Cream of Mushroom Soup
Did you put the can down yet? I want to revolutionize your life. Seriously, canned stuff isn’t good for you. It’s full of preservatives, MSG, and other junk that causes cancer* (not evaluated by the FDA), just my opinion.
You see, this delicious gluten free cream of mushroom soup only took a few minutes, plus it made my house smell better than Bath & Body Works.
So SKIP THE CAN and join me on a mushroom adventure! (only the legal ones though, mmkay?)
From green bean casserole, to soups, to savory entrees, this versatile gluten free cream of mushroom soup works wonders!
During the holidays, you can use this recipe (adding more liquid) to make a deliciously creamy gluten free and dairy free vegan gravy.
Looking for dessert ideas? Try THESE DELICIOUS ALMOND BUTTER COOKIES OR NO BAKE COOKIE DOUGH BALLS!
What You Need
For best results, melt the vegan butter with the spices. Then make the “roux”, constantly stirring in the gluten free flour (I used this kind) until it starts to bubble and resembles a thick paste (2-5 minutes). At this point, the white roux will be a light tan color, with the texture of wet sand. Next, make the vegetable broth by boiling the water and adding the vegetable bouillon cube (I use this brand), stirring until fully dissolved (or you can use bone broth if not vegan).
Add the mushrooms and saute until tender.
Pour the vegetable broth into the roux/mushroom mix and whisk until you have a smooth, thick sauce. It will take quite a bit of whisking for the lumps to dissolve, but just keep stirring and they will mix in eventually. If the soup is too thin, you can add up to 1 Tbsp of arrowroot powder (or tapioca flour). Bring to a simmer, and stir until the cream of vegan soup thickens, about 10-12 minutes.
If you’re not vegan and just need dairy free, use chicken broth or bone broth instead of vegetable broth and sub mushrooms for cooked chicken for a gluten free dairy free cream of chicken soup.
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Gluten Free Cream of Mushroom Soup (Vegan, Low Sodium, Dairy Free, Nut Free)
Put the can down. This super simple gluten free cream of mushroom soup recipe is savory, creamy, and delicious! Canned soup lovers will rejoice when they find out that it's also healthy and low sodium! You won't find any processed ingredients or MSG here.
- 4 Tbsp vegan butter or ghee, if not vegan
- 1 tsp onion powder
- 1 tsp Feast Mode Garden Veggie or garlic powder
- 6 Tbsp gluten free flour
- 1.5 cups vegetable broth or bone broth, if not vegan
- 4 oz chopped mushrooms
- 1 Tbsp arrowroot powder or tapioca starch
Melt the vegan butter with the spices.
Make the "roux", constantly stirring the gluten free flour until it starts to bubble and resembles a thick paste (2-5 minutes) and is a light tan color, resembling the texture of wet sand.
Pour in the mushrooms and saute with the flour until tender.
Pour in the broth and whisk until you have a smooth, thick sauce, stirring constantly.
Add the arrowroot powder gradually and whisk to thicken.
Bring to a simmer, and stir until the cream of vegan soup thickens, about 10-12 minutes.
Enjoy in your favorite dishes in place of canned cream of mushroom. Store covered in refrigerator.