Can’t Believe It’s Vegan Cream of Mushroom Soup: dairy free gluten free

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Can’t Believe It’s Vegan Cream of Mushroom Soup

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Guys, there is NO other name for I Can’t Believe It’s Vegan Cream of Mushroom Soup because I really can’t believe it’s vegan! It’s creamy and rich, made with fresh mushrooms, almond milk, and (bonus!) gluten free flour. If you love cream of mushroom soup, and you want to skip the canned stuff, this is your new favorite soup!

You really WON’T believe it’s vegan cream of mushroom soup! Made with real mushrooms. So easy, creamy, and rich! #lowsalt #vegan #vegansoup #creamofmushroom #vegancreamofmushroom #glutenfree #mushroomsoup #Thanksgiving #Christmas

Can’t Believe It’s Vegan Cream of Mushroom Soup

I’ve made variations of homemade cream of mushroom soup for many years.

This vegan cream of mushroom soup is my favorite recipe…and I’m not even vegan!

This recipe is dedicated to my mom, who helped test and finalize the recipe a few years ago.

Btw, just because she’s Momma TKG doesn’t mean I get a pass on my recipes. If something isn’t right, she’ll let me know.

So, thanks mom…we nailed this one! And it’s quite a hit!

Why vegan cream of mushroom soup?

For this post, I wanted you, my beloved reader, to have a dairy-free, gluten free, truly low-sodium, alternative to canned, cream of mushroom soup.

I mean…everyone should have this recipe…even if you’re not vegan!

It’s such a major player in cream of anything soup, baked casseroles, and alfredo sauce pastas.

And…it’s soup season!

It’s also very similar to my Vegetarian Mushroom Stroganoff, which gets served over pasta noodles. YUM!

You really WON’T believe it’s vegan cream of mushroom soup! Made with real mushrooms. So easy, creamy, and rich! #lowsalt #vegan #vegansoup #creamofmushroom #vegancreamofmushroom #glutenfree #mushroomsoup #Thanksgiving #Christmas

What I LOVE about Vegan Cream Of Mushroom Soup:

  • uses unsweetened almond milk in place of heavy cream
  • NO weird ingredient substitutes
  • not thickened with potatoes
  • uses chickpea flour instead of all-purpose flour
  • budget-friendly because it uses everyday pantry ingredients
  • tastes rich, creamy, and savory…without the guilt

How do you make cream of mushroom soup?

Be sure to check out the full recipe below! Here’s my quick overview:

  • sauté onions, garlic, and mushrooms
  • add chickpea flour
  • add almond milk and spices
  • bring to boil, then simmer
  • stir as needed until thick

You’ll notice in this recipe that I offer the option to use either almond milk, or a combination of almond milk and vegetable broth, which is a lower calorie option.

Both options produce creamy, delicious results!

You really WON’T believe it’s vegan cream of mushroom soup! Made with real mushrooms. So easy, creamy, and rich! #lowsalt #vegan #vegansoup #creamofmushroom #vegancreamofmushroom #glutenfree #mushroomsoup #Thanksgiving #Christmas

See full recipe below…and know that it really is that simple!

Vegan Cream of Mushroom Soup Ingredients:

  • extra virgin olive oil
  • shallot or onion
  • garlic
  • chickpea flour (garbanzo flour)
  • dry sherry (optional)
  • unsweetened almond milk (or a combination of almond milk and vegetable broth)
  • nutmeg
  • thyme
  • salt and pepper

Kitchen tools I use for this recipe:

You really WON’T believe it’s vegan cream of mushroom soup! Made with real mushrooms. So easy, creamy, and rich! #lowsalt #vegan #vegansoup #creamofmushroom #vegancreamofmushroom #glutenfree #mushroomsoup #Thanksgiving #Christmas

Grab these festive holiday recipes

Can’t Believe It’s Vegan Green Bean Casserole is made with my vegan cream of mushroom soup!

Maple Roasted Brussels Sprouts is a festive, sweet, and savory holiday side dish.

Fall & Winter Sweet Potato Salad has all the holiday flavors in one dish.

Want vegan recipes that can be made in a hurry?

Check out my 15-minute Kale Chickpea Soup In A Hurry…it’s possibly my quickest cold weather recipe.

Also, my Southwest Vegan Tortilla Soup can be on the table in 30 minutes. Crazy easy and delish!!

Here’s my cold symptom reliever soup Feel Better Pho. It’s a quick, Asian-inspired, vegan soup with noodles, veggies, broth and a few toppings.

Vegan Cream of Mushroom Soup Recipe Tips

Mushroom tip:

Mushrooms shrink to about 1/4 of their original size when sauteed…just an FYI.

Avoid lumps / clumps:

After you saute the veggies with flour, be sure to whisk in SMALL amounts of the almond milk and repeat until the milk is gone.

This should create a non-lumpy sauce. Trust me, once the lumps happen, they’re impossible to remove.

Regarding the color:

I prefer to use a light colored broth (not brown) to keep the soup color on the light side.

Also, when browning the garbanzo flour, the longer you do it, the better the flavor (b/c it reduces bitterness), but realize it might make your soup take on a light brown color.

Regarding the consistency:

This really depends on how long you simmer it, which means the longer you simmer, the thicker the soup.

This soup will naturally thicken as it cools, and will naturally thin when reheated.

Upon reheating, if it’s too thick for your liking, stir in small amounts of almond milk, heating and stirring, until desired consistency is reached.

If it’s too thin once heated, whisk together 2 Tbsp garbanzo flour with 1 Tbsp almond milk in a small container (smoothing out clumps). Pour into soup, continue heating and stirring until soup has thickened and heated through.

You really WON’T believe it’s vegan cream of mushroom soup! Made with real mushrooms. So easy, creamy, and rich! #lowsalt #vegan #vegansoup #creamofmushroom #vegancreamofmushroom #glutenfree #mushroomsoup #Thanksgiving #Christmas

Yields 3 1-cup servings

I Can’t Believe It’s Vegan Cream of Mushroom Soup

The vegan copycat of canned mushroom soup made with mushrooms, almond milk, chickpea flour, and a few pantry essentials.

10 minPrep Time

15 minCook Time

25 minTotal Time

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4.9 based on 27 review(s)

Ingredients

  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Shallot or 2 Tbsp Onions (finely chopped)
  • 2 cloves Garlic (finely grated w/ Microplane)
  • 1/2 lb. Mushrooms or 4 cups (chopped)
  • 1 Tbsp Dry Sherry (optional)
  • 1/2 cup Chickpea Flour (shop it HERE )
  • 2 cups Unsweetened Almond Milk (or 1 cup almond milk and 1 cup veggie broth)
  • Pinch fresh Nutmeg (finely grated w/ Microplane)
  • Pinch dried Thyme
  • Salt and Pepper to taste

Instructions

  1. In a 3 quart skillet or sauce pot over medium-high flame, heat OLIVE OIL until shimmering.
  2. Add SHALLOT and GARLIC; sauté and stir until tender (1-2 min).
  3. Add MUSHROOMS; sauté and stir until lightly browned. (3-5 min).
  4. Add FLOUR; sauté and stir until veggies absorb flour (longer saute = browner color)
  5. Add DRY SHERRY; sauté and stir until it evaporates (about 1 min).
  6. Whisk in ALMOND MILK in small amounts, ensuring that flour dissolves and no clumps appear; then add NUTMEG, THYME, SALT, and BLACK PEPPER.
  7. Bring just to a boil, reduce heat to med-low, simmer until sauce thickens, whisking as needed (7-10 min).
  8. Once thickened, remove from heat; serve warm or allow to cool and refrigerate up to 4 days in airtight container.

Notes

If you want the soup thicker once it's cooked: Thoroughly whisk together 2 Tbsp CHICKPEA FLOUR with 1 Tbsp ALMOND MILK (remove all lumps); add to soup and simmer until it thickens, whisking as needed; repeat if necessary. If you want the soup thinner once it's cooked: Whisk in small amounts of ALMOND MILK and continue simmering until you reach desired consistency.

7.8.1.2
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https://thekitchengirl.com/i-cant-believe-its-vegan-cream-of-mushroom-soup/

Traci Antonovich
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Traci Antonovich

Recipe author and content creator at The Kitchen Girl
Smart, affordable eating happens HERE. I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

About my recipes: Minimal meat & more plants!
Traci Antonovich
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Comments

  1. I’m so confused. Are you missing a step? I see no reference to the veg broth in the ingredients list or the instructions, but you mention it in your intro. Also, why did you select chickpea flour, and could you include substitute suggestions for that and the sherry?
    Reply

    • Hi Alisha, great questions! #1) I've edited the recipe and blogpost to include mention of the vegetable broth (it's simply a lower calorie option). #2) I selected chickpea flour for it's magical thickening powers as a gluten-free flour. You can use any flour you like, but realize that not all flours are 1:1, so you may need to cross reference the substituted amount. #3) You can use white wine in place of dry sherry, or simply leave it out. Hope that helps! :)
      Reply

    • Hi Barb, I'm sorry, but I don't offer nutrition information with my recipes at this time. I'm working towards that as a future offering. In the meantime, you're most welcome to copy and paste my recipe ingredients into a recipe nutrition calculator online. Thanks so much for asking! :)
      Reply

  3. I can't really comment on the mushroom soup, but I used this base for cream of leek soup. My boyfriend loved it. But I found the chickpea flour to be too strong of a flavour. Although, it really thickened the soup nicely and I felt full after soup (which doesn't always happen). So I would just be aware that the chickpea flour has a strong flavour if the veggies you're using in your soup aren't as strong. :)
    ★★★★☆
    Reply

    • Thanks for the heads up, Erika. This recipe was built around mushrooms and I'd probably recommend a lighter flour for cream of anything soup, esp with veggies that aren't as strong as mushrooms. Glad your bf loved it though!
      Reply

  4. Have you tried subbing cashew milk for almond milk? We like to make our own milk and prefer cashews over almonds. Would love to hear your thoughts! Happy Thanksgiving!
    Reply

    • Hi Zohra, great question! I have not tried subbing cashew milk, but can' see any reason why it wouldn't offer similar results. Let me know if you end up trying...love to hear! :)
      Reply

    • It was FANTASTIC with cashew milk. A little thicker as expected, so we just added more. ;) My daughter and I liked this soup so much that we just made it again, this time with 50/50% cashew/almond milk. Equally delicious. Next time we make it, we'll quadruple the recipe so that there are leftovers to take in thermoses for school lunches. =)
      Reply

      • Thanks for weighing in Cheryl! I lovvvve hearing this feedback about the cashew milk. I also love it that you want to 4x the recipe amounts. I should probably upsize it, at least double it ;) Anyway, thanks again!
        Reply

  5. Wow! Very impressed with this. I was in a hurry so I used mushrooms, avocado oil, garlic, onion, almond flour, and unsweetened almond milk + S&P. I used this for the “I can’t believe it’s vegan green bean casserole” and was delighted by how it all came together. 5 stars!
    ★★★★★
    Reply

  6. Great recipe! I've made it several times - usually double the amounts and use regular all-purpose flour, no sherry and plenty of black pepper. It always turns out great and receives compliments even from omnivores :)
    ★★★★★
    Reply

  7. Hi--perhaps I am loosing my mind--but I don't see where or how much vegetable broth to use in the recipe!
    Reply

    • Hi Andrea, you're not losing your mind. I fixed the notes and the recipe actually doesn't call for vegetable broth :) Let me know if you have any more questions.
      Reply

  8. Hi! I’ve recently had to go vegan and gluten free for health reasons and this soup sounds great! I’m wondering about using it in casseroles. Most of the time a casserole calls for a cream soup to be added, you are only adding the condensed soup without the added liquid that would turn it into a soup. So if I’m wanting this recipe for casseroles like that would I need to reduce the liquid originally while cooking? I know you said simmering longer makes for a thicker consistency, just curious if that would be the best route or if I should reduce the amount of liquid in the recipe to start with. I hope this makes sense! Any suggestions would be greatly appreciated!!
    Reply

    • Hi Amber, so glad you found this recipe! I'm not on a restricted diet, yet it's one of my fav recipes and I have several more where this one came from :) To answer your question, I use it for my Vegan Green Bean Casserole and it turns out great. Although, if you like the idea of a thicker consistency, your idea to add less liquid will certainly work. Maybe cut the veggie broth in half (or even less) and go from there. Hope that helps! Please don't hesitate to follow up with me :)
      Reply

      • I notice in this response that you mention to "cut the veggie broth in half", but I am not finding where the veggie broth is listed in the instructions (it is in the notes, but not instructions). I also notice that you mention in an 11/9/18 response that the recipe does not call for veggie broth. I am bit confused. Would you be able to clarify? I would like to make it today if possible :) thanks so much
        Reply

  9. Are rice flour and rice milk good substitutions? Legumes give me an awful lot of digestion distress. The recipe looks wonderful, though! Thank you so very much for sharing!
    Reply

    • Hi Misty, great question! I've never tried it but I'd use those substitutions without any hesitation. I'm not sure what the exact ratio is to sub rice flour for chickpea flour, but the milk would be 1:1. If you end up trying this, please do let me know and I'll add it to the recipe notes. Thank you for hanging out on my recipe! :)
      Reply

  10. I love this recipe! I was sad to never be able to eat cream of mushroom soup again, and then I found this recipe! It's amazing! I'm allergic to almonds so I used Ripple Half and Half, (original flavor), which is made from pea protein, and vegetable stock. I left out the liquor entirely. My husband loves it too! I've already made this three times! Thank you for this great recipe!
    ★★★★★
    Reply

    • Yay Sandy...I'm so happy to hear this feedback! How cool that you can use Ripple in place of almond milk...AND your husband likes it...AND you can now eat cream of mushroom soup to your heart's content. Makes my day, week, and month! Thanks for letting me know! I really appreciate it :)
      Reply

  11. I made this using TJ's frozen medley mushroom mix, & it came out great! Thank you for an awesome soup recipe!
    ★★★★★
    Reply

  12. Hi there, I have just gone gluten free recently and really need to go dairy free for health reasons. I am excited to try this recipe since I cook with cream of mushroom soup all the time! Do you think that this recipe would double well and freeze well? I will try a single batch to start, but if it works for my recipes like I hope, life would be so much easier if I can make it in larger batches and store it for later. Any thoughts?
    Reply

    • Hi Stacy, so glad to hear from you! I haven't tried to freeze this soup. If you do, I recommend that during reheat, if it's too thick, add a little almond milk, and if it's too thin, mix a little chickpea flour with a little almond milk in a separate container (to remove lumps), add it to the soup, and gradually heat. Repeat either step until you get it where you want it. Please let me know if you need further clarification. And do let me know how it turns out for you! I'm excited you found this soup...it's my cream of mushroom everything. Wishing you the best in your dietary wellness :)
      Reply

    • Hi Ella, I believe you could substitute a variety of bean or grain flours for the chickpea flour in this recipe. Nut flours?...not so much. That said, you would need to make adjustments when subbing because not all flours are 1:1 in terms of consistency. I'm going to cover this topic on the blog sometime soon, so be sure to sign up for my email list so you don't miss it :) Let me know if you have other questions too!
      Reply

    • Hi Brooke, my first inclination would be to not use almond flour. The starch from chickpea flour is a wonderful thickener and offers a creamy consistency. I'm not convinced almond flour would do that job as effectively, but I also haven't attempted it. Let me know if you do...I love to hear your results :)
      Reply

  15. Great recipe! Simple, yet really good and I loved the consistency. I made some as prep for your green bean casserole recipe and I couldn't help but have a bowl of it! Thanks for sharing.
    ★★★★★
    Reply

  16. Oh wow this makes me want mushroom soup so badly! I love that these are gluten free too since my husband has Celiac Disease. Definitely going to try these!
    ★★★★★
    Reply

  17. I just used this recipe to make a completely organic vegan tater-tot hot dish (the state dish of Minnesota, unofficially). It turned out amazing. The only thing I would change is the amount of vegetable broth. It was perfect until I added the vegan “beef” crumbles, then it got really thick because the “beef” absorbed a lot of the broth. Next time I’ll try maybe 1/4c more broth. Thank you so much for recipe. I have one question though. Could you use a different type of flour? I did manage to find the chickpea flour at Whole Foods but could you substitute it?
    ★★★★★
    Reply

    • Hi Phil! Thanks SO much for the great feedback and your dish sounds super yummy! About the flour...as long as it's starchy and has a powdery consistency, I think you're safe. You'll probably need to adjust the amount of liquid (up or down) depending on the type of flour. I don't think almond flour or coconut flour will work that well, but hey, I'm happy to be wrong about that. Let me know what you end up doing. Thanks again for stopping by! ;)
      Reply

  18. This was glorious! Followed exactly but added a touch of cayenne. I do not like mushrooms but I'm trying to incorporate them into our diet. This was a great first dish. Great work and thank you.
    Reply

    • Melanie, thank you for taking the time to comment and I'm sooo glad you liked this one! It's one of my favs for sure! I have a few other mushroom recipes you might like if you're trying to get used to them. Just type mushrooms into the search bar on the top of any page on my blog. Let me know if you ever have any questions :)
      Reply

  19. This is a fantastic recipe! I am a huge fan of mushroom soup and I love that this is such a healthier option for me! Thank you for sharing it.
    ★★★★★
    Reply

    • Thank you Lorinia! I love hearing that you discovered this recipe...I'm so happy to share healthy options when it comes to making food...it's my thing ;) Thanks again for letting me know!
      Reply

  20. Have you ever gone through the canning process with this recipe, so you have several on hand, but that will last longer than 4 days? I am really excited to make this, as I LOVE mushrooms, and its hard to be vegan with whats out there, and who doesn't prefer homemade? :) Also, I tried to get through all the comments, but may have missed it. Have you, or anyone, successfully tried this with any other gluten free flour? Thank you for sharing this, and thank you for all your helpful tips!
    ★★★★★
    Reply

    • Hi Kim, so glad you found this recipe and hope it becomes your new fav!! As for canning, someone else in the comments said this, "I googled canning soups and apparently you shouldn't can anything with flour, thickeners, or anything pureed. If someone wanted to can this soup they would probably have to used cooked/canned chickpeas and can them in with the other ingredients all whole, and then puree at the time of serving" As for flours, I've only used chickpea flour for this soup, but someone in the group said she used All purpose GF flour and still gave it 5 stars :) Hope that helps!
      Reply

  21. My husband has EOE and cannot have wheat, dairy, soy, seafood, poultry, eggs, peanuts, or tree nuts so this sounds perfect except for the almond milk - since he can't have that can we substitute coconut milk?
    Reply

    • Hi Janelle, I have not tried this recipe with coconut milk. It's probably going to be very coconutty...nothing wrong with that as long as you like it. Also, have you thought of using oat milk? I think you might get a more neutral base, therefore a more traditional flavor. Just a thought. Let me know what you end up doing :)
      Reply

    • Hi Miranda, thanks for asking! You need a med-high burner to saute the produce and make the roux. Once you reach the step of adding liquids, you could transfer everything to a crock pot. I'll be curious to hear your outcome if you try it. I don't see why it wouldn't work :)
      Reply

  23. I’ve made this twice now. Absolutely delicious! Thanks for sharing the recipe and leaving us tips (they were helpful).
    ★★★★★
    Reply

    • You just made my day, Carmen! Thanks for taking the time to leave feedback...and of course I'm happy you love it like I do! Glad you found the tips helpful too! :)
      Reply

  26. So happy to find this. Made substitutions based on what I had on hand and in spite of that, it worked and tasted great. I look forward to making it again exactly as you have created to take it to a "whole 'nother level" Subbed onion for Shallot, gluten free all purpose for chick pea flour, and chardonnay for Sherry.
    ★★★★★
    Reply

    • Yay! Sounds like exactly the subs I would have done :) So glad it worked out for you...it's really a great soup! Every time I eat it, I still can't believe it's vegan LOL :)
      Reply

  27. I followed the recipe and cannot get the sauce to thicken. It's been on low-medium heat for over 20 minutes. Could it be the type of mushroom I used? I used portobello instead of cremini. My thought was to add more garbanzo flour, but I was worried about clumps. Guidance is appreciated. Thank you :)
    Reply

    • Hi Luna, I can't determine where it went wrong for you, but keep in mind that it will thicken upon cooling. If you find it too thin when it's heated, mix together 1 part garbanzo flour with 3 parts milk (example: 1 tsp flour + 3 tsp milk). Whisk this mixture into the soup, heat and stir until desired consistency is reached. You may need to repeat this step again if it's not enough to thicken the soup. Also, the type of mushrooms shouldn't matter at all, as long as they were fresh, not dried. Hope this works for you :)
      Reply

      • I would think dried mushrooms could work AND thicken the soup because they absorb so much liquid. Just a thought passing through my mind as I read the comments.
        Reply

  28. For some reason, I have a whole (unopened) bag of tapioca flour in my pantry. Having never used tapioca flour OR chickpea flour... this may be a stupid question... but do you think I can use the tapioca flour in place of the chickpea flour? Thanks!
    Reply

    • Hi Julie, not a stupid question at all. But, I can't answer the question for two reasons. 1) Because I've never used tapioca flour; and 2) I'm not sure if you can substitute it equally with chickpea flour, especially in an application like this. Perhaps you'll want to google "can I substitute tapioca flour for chickpea flour?" I can tell you this recipe is delicious with the chickpea flour...and I'm not sure how the tapioca flour would make it taste. Ok, hope that helps!
      Reply

  29. I made this last night for dinner and love it! I didn't have chickpea flour so I used bistro gravy mix to thicken it. I will use this base for many things now. Thanks for sharing.
    ★★★★★
    Reply

    • Great questions! I've stored it up to 4 days...only with really fresh mushrooms. If they're in the need-to-be-used-asap status, that cuts the time down. As for canning, I'm sorry but I cannot speak to that experience b/c I've not done it. Let me know if you test it though :)
      Reply

      • Have you tried freezing it? If so how did it hold up? How long do you think it would keep in the freezer?
        Reply

        • Hi Janelle, I haven't tried to freeze it. If you do, I recommend that (once thawed) if it's too thick, whisk in a little almond milk when heating. If it's too thin, mix a little chickpea flour with a little almond milk, whisk it in to the soup and heat thoroughly (it will thicken as it heats). Hope that helps :)
          Reply

  31. Hi, this recipe sounds so yummy for the cold east coast weather. Can I substitute fresh mushrooms for dehydrated ones? I have a ton we harvested last fall and trying to find ways to use them.
    ★★★★★
    Reply

    • Hi Ania, interesting question. I don't see why you couldn't use dried mushrooms instead of freshies, but I also don't have experience doing that with this recipe. I think you'll want to fully rehydrate them. Also, not sure about the measurement. Love to hear back from you with your experience! :)
      Reply

  32. Late to the party but i have just used your soup as the basis of a *chicken* (quorn) and mushroom pie and it was absolutely lush! thank you so much
    ★★★★★
    Reply

    • Well then, this party's just getting started! Seriously, I love it that you found this recipe and I love the way you used it! That's exactly how I've always intended it :) Thanks SO much for reporting back...much appreciated!
      Reply

  33. On the question of the Chicpea flour, we are huge fans of these legumes. When chicpea flour is called for in a recipe we take dried chicpeas and grind them in the blender/food processor/coffee grinder/etc. until it resembles flour. That makes an acceptable substitution. You wouldn't normally see any chunks or large pieces if you have enough liquid in your recipes.
    Reply

    • John, I love hearing this. I'm totally going to try grinding chickpeas for this purpose in the future. Can't wait, actually! Thanks so much for weighing in your experience here. Really appreciate it! :)
      Reply

    • Hi Jan, I don't use it b/c I don't want the soup to taste like coconut, and I happen to love almond milk flavor with mushrooms. You are most welcome to use it though...and let me know if you do :)
      Reply

  35. Hi, wondering if you think using garbanzo beans instead of flour would work. Couldn't find any of that flour, so plan in using an equal amount of canned beans and a bit of cornstarch for thickening.
    Reply

  36. I will be making this soon! Has anyone tried canning this cream of mushroom soup?? If so, I’d love to know how you did it . I’d like to make a large batch and can it so it’s always ready for vegan meals !
    ★★★★★
    Reply

    • Hi Katie! Love hearing that you'll be making one of my fav soups of ALL time. The canning question is out of my league. I've canned foods, but not this one. Wish I give you a definitive answer, but I'll love to hear your results if you decide to do it. Let me know if you have any other questions :) (btw, I do believe freezing it would work well. I've frozen similar based soups with great results).
      Reply

    • I quickly googled canning soups and apparently you shouldn't can anything with flour, thickeners, or anything pureed. If someone wanted to can this soup they would probably have to used cooked/canned chickpeas and can them in with the other ingredients all whole, and then puree at the time of serving. This would mean your mushrooms would get pureed too, but if you have your mind set on canning this soup, then that's what my google research suggests.
      Reply

      • Hi Mia, thanks for the info! Someone else had asked me about canning it before...and I have very little canning experience in general. So, I'm glad you looked it up and found some helpful info. Thanks for taking the time to share your findings :)
        Reply

  37. Absolutely Delicious! • onion • reg flour • no sherry wine • no shallot Thanks for the recipe!
    ★★★★★
    Reply

    • Woohoo...awesome! Thanks for letting me know :) I made a second batch tonight much like what you did. I used onion, AP flour, no sherry. It was juuuust as delish...and I still can't believe it's vegan!
      Reply

    • Hi Mandy...great question! I just did it tonight, actually. I used all purpose flour and cut the amount in half. Hope that answers your question. Hollar back if you need to...I'm here :)
      Reply

  39. Made this recipe today. Mine turned out much darker in color and I'm not sure why. It didn't matter too much because I used it in a recipe for stuffing. It worked well. Thanks!
    ★★★★☆
    Reply

    • Hi La Nita...hmmmm, I believe what caused this is sauteeing the veggies (with the flour) a bit too long. But, you wouldn't have known to avoid it b/c it wasn't clear in the recipe. Myyyyy bad...and I just noted it in the recipe. I'm also including a note to use a light colored broth b/c certain concentrated broths are very brown. Thanks for taking the time to offer this feedback :)
      Reply

  40. Thanks so much for this recipe! I'm dairy free for my baby (dairy allergy) and was trying to figure out how I'd be able to adjust and make green my bean casserole for Thanksgiving. Found your recipe and it seems great! I used regular flour and homemade chicken bone broth because that's what I had on hand. I had to omit the sherry because I didn't have any. Came out great. (Though I may add more garlic next time, we love garlic in my house.) I froze this batch to have in the future and will make another batch in a day or two to use for Thanksgiving. Hoping it thaws out well.
    ★★★★★
    Reply

    • Thank you...I really appreciate your comment. You should be able to sub it right into your GB Casserole recipe. I haven't tried to freeze it. Once thawed, if it's too thick, add a little almond milk when heating. If it's too thin, mix a little flour with a little almond milk, add it to the soup, and heat. Repeat if you need to make it thicker. Hope that helps :)
      Reply

    • Hi. Did freezing it work? I have a dairy allergy, and I'm trying to come up with some way to keep this on hand for casseroles, etc.
      Reply

  41. Found this soup recipe - cream of mushroom was an ultimate childhood comfort food. Rainy days, snow days, break up days. As an adult I found a from scratch substitute that I loved. About 2 years ago my approaching 40 body has said dairy is not a friend. So glad to find this recipe and it was wonderful. It was immediately a keeper. Off to find some more recipes to try - the dairy free green bean casserole might come in handy for thanksgiving! And I think I need that Feel Better Pho in my rotation. :) Just wanted to say thanks!
    ★★★★★
    Reply

    • Omgosh...you are sooo making my weekend with this comment! I'm loving that you love this soup. I honestly love it so much and (still) can't believe it's vegan! So, I'm not vegan, but I sure do cook and eat like one quite often. Hope you find more recipes you love! Any questions, I'm always here :) Thanks for stopping by!
      Reply

  42. Thank you!! I will try this soon. Do you have a recipe for cream of chicken soup? Always on the lookout for msg free recipes!!!
    Reply

    • Hi Cary, I don't have a recipe for cream of chicken. But, you can substitute this cream of mushroom recipe for canned cream of mushroom, which I suspect is what goes into cream of chicken. Love to hear your experience if you try it. Thanks for stopping by and commenting :)
      Reply

    • Hi Sue...yes, I haven't tried freezing it yet, but will do so this winter. To reheat once it's thawed, I'd whisk together two teaspoons chickpea flour with two teaspoons almond milk, whisk into the soup, and heat soup. This should help thicken it. If it doesn't, repeat the process with the same measurements. I would use these measurements to reheat two cups of soup. Hope that helps!
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  44. Can you freeze this for later use or does it become all watery after being thawed?
    ★★★★☆
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    • Hiya Rhonda...great question! I haven't tried it , but if it does, I'd whisk together two teaspoons chickpea flour with two teaspoons almond milk, whisk into the soup, and heat soup. This should help thicken it. If it doesn't, repeat the process with the same measurements. I would use these measurements for about two cups of soup. Hope that helps!
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      • was wondering if I could swap in almond or coconut flour? Haven’t worked with chickpea flour before and I currently trying a no/low carb, no white flour or sugar. Can’t wait to try this!
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        • Great question! I don't know the answer b/c I haven't tried it. I've worked with both of those flours, but not extensively enough to know how they'll behave in this recipe. I wish I had a better answer, however if you decide to be adventurous, please let me know your results.
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  45. Omg, this was delicious!! And then I used it in the vegan green bean casserole. So delish! Thank you so much for sharing!
    Reply

    • Yes! Your comment makes this another one for the win! Thanks so much for letting me know...I'm glad you love it. I happen to be pretty fond of it myself :)
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    • @Sylvie I just came to the comments section to see if anyone had used this for casserole was wondering how it held up in the oven? I'd love to use this recipe for my green bean casserole for thanksgiving but since majority of guests aren't vegan I want something as close to the original as possible!
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      • Hi Casey, I hope Sylvie weighs in on her experience, but I can tell you that I created this recipe for my Vegan Green Bean Casserole (here's the link https://thekitchengirl.com/cant-believe-its-vegan-green-bean-casserole/). I served it last year for Thanksgiving and nobody knew it was vegan...and nobody said it tasted funny, or weird, or different. They just loved it! Hope that helps your quest...let me know if you have any other questions...I'm always here :)
        Reply

  46. Hello, love the recipe. Just one question since I don't usually have chickpea flour on hand – is there anything I could substitute for it that would make it just as creamy? Thank you!
    Reply

    • Hey thanks Katie! Actually, if you're not gluten/wheat intolerant, all-purpose or whole wheat flour would work great for this recipe. You may need to experiment with the amounts, but I used to use either flour before falling in love with chickpea flour. Let me know if you need more recommendations. Hope that helps :)
      Reply

  48. Well done LOVE LOVE LOVE this recipe tried and tested by my two boys and whoa momma BELEIVE ME when i say that that is NOT an easy task !!!!!! My word getting them to eat healthy wholefoods is like blood from a stone except I wouldnt be surprised if that was an easier task ha ha !! I hope you see what im getting at here i do tend to ramble a little lol must be my age anyway my point is you are cooking up some great recipes and honestly this is my fave blog at the moment so well done again!!!
    Reply

    • Katherine...you just made my week!. I can honestly say that after reading your comments, my mission is fully accomplished with this recipe. I'm honored to be your favorite right now :-) Please let me know if you have any questions, or get stumped...I'm always here. Thanks again!
      Reply

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I'm Traci and I'm on a mission to help you eat MORE produce and LESS junk with simple, budget-friendly, everyday recipes.

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