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Gluten-Free Cream of Mushroom Soup

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This gluten-free cream of mushroom soup is my go-to soup any time I need something warm and comforting. It’s thick, creamy, and surprisingly flavorful! If you have mushrooms left over, toss them in a pot of vegan tom kha soup!

gluten free cream of mushroom soup with chopped parsley on side

This gluten-free mushroom soup is my signature dish. Seriously, out of all my recipes, this is by far the one I make the most often. Any time I’m sick, or enjoying the cold weather, or bringing back a big haul of mushrooms from the farmer’s market, this is what I’m making!

I’m convinced that people who don’t like cream of mushroom soup have only had the kind that comes in a can, and this ain’t no Campbell’s cream of mushroom! This soup is rich, silky, boldly flavorful, and tastes a hundred times better than anything that comes in a can.

My dad loathes mushrooms and anything made with them, and even he said that this was one of the best soups he’d ever had. He also said, and I quote, “I don’t see how anyone could not like this soup.”

🥄 Why This Recipe Works

  • This gluten-free cream of mushroom soup is simple & easy to make!
  • Making cream of mushroom soup is a great way to utilize fresh, dried, or frozen mushrooms!
  • If you want to make this recipe vegan/dairy free, you can substitute the heavy cream with unsweetened almond milk, coconut milk, or your preferred plant-based milk.
  • Can you freeze mushroom soup? Absolutely! Eat it fresh, or freeze it to enjoy on a rainy day!

🛒 What You Need To Make Gluten-Free Mushroom Soup

gluten free cream of mushroom soup ingredients

📝 Recipe Modifications And Substitutions

  • Onion: Yellow or white onion work best! I wouldn’t sub with onion powder as your soup will lack the bold flavor of the caramelized onion.
  • Mushrooms: Cremini and white button mushrooms are just fine, but you can use any kind! I used shiitake, morel, cremini, chestnut, golden thread, and cauliflower mushrooms.
  • Garlic: Fresh or minced is ideal, but garlic powder can be used if necessary.
  • Oil: Or you can use more butter!
  • Vegetable broth: Chicken broth is just as good!
  • Heavy cream: You can also use half & half, milk, or a dairy-free cream/milk!
  • Corn starch: Or a gluten-free flour blend, if you prefer.
  • White wine: Optional, but recommended!
  • Tabasco: Totally optional, but I think it definitely enhances it!
  • Truffle oil: This is optional too, but I like to top each serving with a drizzle of truffle oil to give the soup even more flavor.
  • Seasonings & herbs: I use salt, pepper, and fresh parsley, but you can experiment with rosemary, thyme, dill, or your favorite herbs and seasonings if you want to add more flavor!

*See above images or recipe card for full list of ingredients

🍄 How To Make This Recipe

Step 1: In a large saucepan or pot, melt butter and saute chopped onion on low heat. Sauté for about 40 minutes, or until caramelized, stirring occasionally. Once they’re golden brown, add in your garlic and toast it for about a minute or until fragrant.

Pro Tip: While they’re cooking, slice your mushrooms if they aren’t sliced already. They don’t have to be sliced perfectly since they will be blended later, but the thinner you can get them the quicker they will sauté.

Step 2: Add the oil as well as your mushrooms to the pot. Give them a good stir to coat them in the oil and then sauté for about 10 minutes over medium-high heat or until they’ve cooked down.

Pro Tip: I recommend setting aside some of the sliced mushrooms to add to the soup at the end if you want more texture.

Step 3: Add in the cornstarch and stir thoroughly until the mixture is thick and there are no clumps left.

Step 4: Add your vegetable broth and white wine, stirring well. Bring the soup to a boil over high heat to activate the roux. Once it starts to boil, bring it down to medium-low heat and add in your heavy whipping cream.

Step 5: Use an immersion blender until the soup is smooth and consistent. If you don’t have an immersion blender you can pour it into a blender or food processor and then return it to the pot. Add in fresh parsley, salt, pepper, Worcestershire sauce, and Tabasco, then mix well.

Step 6 (optional): Top with a swirl of cream, fresh parsley, truffle oil, and reserved fresh (or sauteed) mushrooms if you want more flavor and texture!

gluten free cream of mushroom soup with chopped parsley on side

🤷🏻‍♀️ Recipe FAQs

Can you freeze mushroom soup?

Yes! In fact, I always freeze several portions when I make cream of mushroom soup to enjoy on a rainy day!

Does cream of mushroom soup have gluten?

Most cream of mushroom soup recipes are thickened with a roux, usually comprising of butter and flour. In other words, it often does have gluten unless stated otherwise. What makes this cream of mushroom soup recipe gluten-free is the use of corn starch instead of flour.

gluten free cream of mushroom soup with chopped parsley on side

👩🏻‍🍳 Pro Tips

  • Taking the time to properly caramelize your onions on low heat for 30-40 minutes really enhances the flavor of the soup, so don’t rush it!
  • Store this soup in a mason jar or airtight container for up to a week in the fridge, or freeze it!
  • You can use homemade cream of mushroom soup to make gluten-free green bean casserole.
  • For more gluten-free soups, check out this gluten-free cream of chicken soup!
  • If you have mushrooms left over, use them to make these super simple sauteed mushrooms!

Love this gluten-free mushroom soup recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

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📖 Recipe

gluten free cream of mushroom soup with chopped parsley on side

Gluten-Free Cream of Mushroom Soup

This gluten-free cream of mushroom soup recipe is thick, creamy, and surprisingly flavorful! It's the ultimate comfort soup!
5 from 5 votes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Dinner, Main Course, Side Dish, Soup
Cuisine American
Servings 2 servings
Calories 746 kcal

Ingredients
  

  • 3 tbsp butter
  • 1 large yellow onion
  • 4 cloves garlic
  • 2 Tbsp oil
  • 5 cups mushrooms
  • cup corn starch
  • 5 cups vegetable broth
  • ¼ cup white wine
  • 2 cups heavy whipping cream
  • 2 Tbsp fresh parsley
  • 2 tsp salt
  • ½ tsp pepper
  • 2 tsp Worcestershire sauce
  • 1 Tbsp tabasco
  • truffle oil (optional, to taste)

Instructions
 

  • In a large saucepan or pot, melt butter and saute chopped onion on low heat. Sauté for about 40 minutes, or until caramelized, stirring occasionally. Once they’re golden brown, add in your garlic and toast it for about a minute or until fragrant.
  • Add the oil as well as your mushrooms to the pot. Give them a good stir to coat them in the oil and then sauté for about 10 minutes over medium-high heat or until they’ve cooked down.
  • Add in the corn starch and stir thoroughly until the mixture is thick and there are no clumps left.
  • Add your vegetable broth and white wine, stirring well. Bring the soup to a boil over high heat to activate the roux. Once it starts to boil, bring it down to medium-low heat and add in your heavy whipping cream.
  • Use an immersion blender until the soup is smooth and consistent. If you don’t have an immersion blender you can pour it into a blender or food processor and then return it to the pot. Add in fresh parsley, salt, pepper, Worcestershire sauce, and Tabasco, then mix well.
  • Top with a swirl of cream, fresh parsley, truffle oil, and reserved fresh (or sauteed) mushrooms if you want more flavor and texture! (optional)

Notes

  • Taking the time to properly caramelize your onions on low heat for 30-40 minutes really enhances the flavor of the soup, so don’t rush it!
  • While the onions are cooking, slice your mushrooms if they aren’t sliced already. They don’t have to be sliced perfectly since they will be blended later, but the thinner you can get them the quicker they will sauté.
  • I recommend setting aside some of the sliced mushrooms to add to the soup at the end if you want more texture.
  • Store this soup in a mason jar or airtight container for up to a week in the fridge, or freeze it!
  • You can use homemade cream of mushroom soup to make gluten-free green bean casserole.

Nutrition

Serving: 2cupsCalories: 746kcalCarbohydrates: 44.7gProtein: 6.9gFat: 60.3gSaturated Fat: 34.2gCholesterol: 187.3mgSodium: 1258.4mgFiber: 1.9gSugar: 7.2g
Keyword can you freeze mushroom soup, gluten free cream of mushroom soup, gluten free mushroom soup, gluten free mushroom soup recipe
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