Guys, there is no other name for Can’t Believe It’s Vegan Cream of Mushroom Soup except…liquid GOLD! Because…I really can’t believe it’s vegan! It’s so creamy and rich, you’ll fool dairy-lovers with it. Enjoy it as soup, or in my Can’t Believe It’s Vegan Green Bean Casserole holiday recipe…it’s a hit!!!
Can’t Believe It’s Vegan Cream of Mushroom Soup
This recipe is dedicated to my mom, who assisted this photo shoot and served as my taste-tester during recipe development.
Btw, just because she’s Momma TKG doesn’t give me a pass on my recipes.
If something isn’t right, she’ll be 100 with me.
We just don’t do hurt feelings here at TKG HQ…and I cherish honest feedback. Thanks mom…this recipe’s become a hit!
Wish we lived closer to each other (sigh).
Ok, about this soup!
I’ve made variations of homemade cream of mushroom soup for many years.
For this post, I wanted you, my people, to have a bona fide dairy-free, gluten free, truly low-sodium, alternative to canned, cream of mushroom soup.
I mean…everyone should have this recipe. 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 Lightened Up Vegetarian Mushroom Stroganoff, which gets served over pasta noodles. YUM!
What I LOVE about this recipe:
- uses unsweetened almond milk in place of heavy cream
- uses NO coconut milk
- uses NO expensive ingredient substitutes (like vegan sour cream)
- uses NO potatoes
- uses chickpea flour instead of all-purpose flour
- uses mostly everyday pantry ingredients
- tastes rich, creamy, and savory…without the guilt
Here’s the shortcut description of how I make cream of mushroom soup:
- sauté veggies
- add flour
- add liquid
- bring to boil…then simmer
- stir as needed until thick
See full recipe below. But know that it really is that simple!
Do you Mise En Place?
Mise en place is French for “everything in its place” before cooking.
Tell me, do you assemble all of your ingredients together before cooking?
If not, try it sometime, and watch your cooking enjoyment level increase.
Great way to avert kitchen disasters too!
Ingredients you’ll need for Vegan Cream of Mushroom Soup:
- extra virgin olive oil
- shallot or onion
- garlic
- dry sherry (optional)
- chickpea (garbanzo flour)
- unsweetened almond milk
- vegetable broth (reduced sodium, preferably light colored broth)
- nutmeg
- thyme
- salt and pepper
Kitchen tools I use for this recipe:
- chef knife
- cutting board
- 3.5 qt skillet or sauce pot
- Microplane fine grater (to grate whole nutmeg)
- stainless whisk
- pint and a half glass storage jar and plastic lids
Planning your holiday feast?
Be sure to grab all of my Meatless Fall and Winter Holiday Recipes.
Of course it includes my Can’t Believe It’s Vegan Green Bean Casserole and there are other great recipes too!
Want more vegan recipes that can be made in a hurry?
Check out my 15-minute In A Hurry Kale Chickpea Soup…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!!
And if you need a soup for cold relief, here’s my Feel Better Pho.
It’s a quick, Asian-inspired, vegan soup with noodles, veggies, broth and a few toppings.
* Note: This post has affiliate product links, which allows me to earn commissions when you make purchases through those links (no extra cost to you). THANK YOU for supporting The Kitchen Girl.
Recipe Tips for Success
Mushroom tip:
Mushrooms shrink to about 1/4 of their original size when sauteed…just an FYI.
Avoid lumps and clumps:
After you saute the veggies with flour, be sure to whisk in SMALL amounts of [cold] 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 is what can also cause the yield to vary between 2 and 2.5 cups.
So, plan a yield of a 2 cup yield to be on the safe side.
This soup will naturally thicken as it cools, and will naturally thin when reheated.
I do not advise adding any liquid to it until it’s fully 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, mix together 1 part garbanzo flour with 3 parts almond milk (no clumps) in small amounts, pour into soup, heat and stir until desired consistency is reached.
Yields 2 1-cup servings
Easy, healthy, copycat version of canned mushroom soup. Only it's low salt, low fat, and gluten-free! Great base for casseroles, gravies, creamy soups, or pasta dishes.
10 minPrep Time
10 minCook Time
20 minTotal Time
Save Recipe4.8 based on 15 review(s)
Ingredients
- 3 Tbsp 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)
- 1/4 cup Chickpea Flour (shop it HERE )
- 1 cup Unsweetened Almond Milk (chilled)
- 1 cup Reduced Sodium Vegetable Broth (preferably light color...not brown)
- Pinch fresh Nutmeg (finely grated w/ Microplane)
- Pinch dried Thyme
- Salt and Pepper to taste
Instructions
- In a 3 quart skillet or sauce pot over medium-high flame, add OLIVE OIL and heat until shimmering.
- Add SHALLOT and GARLIC; sauté until slightly tender (1-2 min).
- Add MUSHROOMS; sauté until lightly browned (3-5 min).
- Add FLOUR; sauté and stir just until veggies absorb it (longer saute = browner color)
- Add DRY SHERRY; sauté and stir until it evaporates (about 1 min).
- Whisk in small amounts of ALMOND MILK until flour dissolves and clumps disappear; then add VEGETABLE BROTH, NUTMEG, THYME, SALT, and BLACK PEPPER; bring just to a boil, turn heat to med-low, gently whisk, as needed, until sauce thickens to desired consistency (7-10 min).
- Once thickened, remove from heat and allow to cool. Refrigerate in an airtight container up to 4 days.
Notes
For cooking tips about this sauce, please refer to "Recipe Tips For Success" below this recipe in the blogpost
Traci Antonovich
About my recipes: Minimal meat & more plants!
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