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!
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!
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!
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
- chickpea flour (garbanzo flour)
- dry sherry (optional)
- unsweetened almond milk (or a combination of almond milk and vegetable broth)
- 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
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
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.
I Can’t Believe It’s Vegan Cream of Mushroom Soup
- 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 4 cups chopped
- 1 Tbsp Dry Sherry optional
- 1/2 cup Chickpea Flour
- 2 cups Unsweetened Almond Milk
- Pinch fresh Nutmeg finely grated w/ Microplane
- Pinch dried Thyme
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- In a 3 quart skillet or sauce pot over medium-high flame, heat OLIVE OIL until shimmering.
- Add SHALLOT and GARLIC; sauté and stir until tender (1-2 min).
- Add MUSHROOMS; sauté and stir until lightly browned. (3-5 min).
- Add FLOUR; sauté and stir until veggies absorb flour (longer saute = browner color)
- Add DRY SHERRY; sauté and stir until it evaporates (about 1 min).
- Whisk in ALMOND MILK in small amounts, ensuring that flour dissolves and no clumps appear; then add NUTMEG, THYME, SALT, and BLACK PEPPER.
- Bring just to a boil, reduce heat to med-low, simmer until sauce thickens, whisking as needed (7-10 min).
- Once thickened, remove from heat; serve warm or allow to cool and refrigerate up to 4 days in airtight container.
Extra notes about this recipe:
- 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.