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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.

Course Soup
Cuisine Dairy free, Gluten free, Vegan
Keyword dairy free, soup, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Author Refreshing Bytes

Ingredients

  • 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

Instructions

  1. Melt the vegan butter with the spices.

  2. 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.

  3. Pour in the mushrooms and saute with the flour until tender.

  4. Pour in the broth and whisk until you have a smooth, thick sauce, stirring constantly.

  5. Add the arrowroot powder gradually and whisk to thicken.

  6. Bring to a simmer, and stir until the cream of vegan soup thickens, about 10-12 minutes.

  7. Enjoy in your favorite dishes in place of canned cream of mushroom. Store covered in refrigerator.