Canned Vegan Cream of Mushroom Soup

This canned vegan cream of mushroom soup is the perfect substitute for condensed soup in any recipe.  Whether you want to make a recipe vegan or you need a substitute for cream of mushroom soup due to an allergy, this recipe will swap out perfectly.

Use this mixture as you would condensed soup in casseroles or any recipe that calls for a 10.5 oz can of condensed cream soup.

I've had a vegan cream of mushroom soup recipe on my site for a long time, but I realized that people were trying to convert it to a condensed cream of mushroom soup for use in other recipes.  I thought that I would make this easier and explain exactly how to make a canned vegan cream of mushroom soup version.

Ingredients and Substitutions

• Mushrooms - white button mushrooms, crimini, or even portabella will all work well.
• Oil - any neutral-flavored cooking oil will work well.
• Salt - for flavor.  Feel free to decrease for a low sodium option.
• Garlic Powder - for flavor.  You can use a clove of fresh garlic instead if you want.
• Paprika - for flavor.
• Black Pepper - for flavor.
• Plant-Based Milk - for creaminess.  Any plain flavored vegan milk like oat milk, soy milk, Ripple, or cashew milk will all work well.
• Starch - to thicken the soup.  You can use potato starch, corn starch, or even white flour dissolved in water.

How to make condensed cream of mushroom soup

1. Wash and dice mushrooms then saute them in 1 tablespoon of oil.
2. Sprinkle the mushrooms with salt and saute for about 5 minutes, then add the garlic powder, paprika, black pepper, and plant-based milk.
   
3. In a separate container, mix together the starch and water and then add it to the mushroom mixture.
4. Stir continuously over medium heat until it bubbles and becomes thick.
5. Use it as you would a can of cream of mushroom condensed soup.

Pro Tips

• Potato starch gives it a slightly better texture and flavor than corn starch, but if you don't have it, corn starch will work well too.
• You can also use unsweetened plant-based milk in this recipe.
• Do not use vanilla flavored plant milk.
• You can also swap out the potato starch for white flour, but you will need to double the amount of white flour for the same amount of thickening power.

How to make this recipe allergy-friendly

As written, this recipe is dairy-free, gluten-free, and nut-free.  If can use whatever plant-based milk that you wish to meet your dietary needs.  If you need it to be corn-free, simply be sure to use potato starch to thicken it.

Storage

You can keep this canned vegan cream of mushroom soup mix in a sealed glass container for up to 5 days in the fridge or for 3 months in the freezer.

Ways to use canned vegan cream of mushroom soup

Use this condensed soup as you would canned cream of mushroom soup in your favorite recipes.  You can also add it to a soup pot with 4 cups of water or plant-based milk for vegan cream of mushroom soup.

You may also like

• Vegan Green Bean Casserole
• Vegan Mushroom Pate
• Mushroom Bacon
• Vegan Cream of Celery Soup
• Vegan Cream of Chicken Soup

Subscribe to my email list to get my free eBook “The Beginner’s Guide to Homemade Vegan Staples” or if you are ready to fully dive into making your own vegan cheese and other vegan staples, check out my cookbooks.

5 from 2 votes

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Condensed Vegan Cream of Mushroom Soup

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Homemade condensed vegan cream of mushroom soup to be used in place of canned mushrooms soup in casseroles.

Course: Soup

Cuisine: American, vegan

Keyword: canned vegan cream of mushroom soup, condensed vegan cream of mushroom soup

Servings: 2

Calories: 96 kcal

Author: Monica Davis | The Hidden Veggies

Ingredients

• 4 oz. mushrooms
• 1 tablespoon canola oil or other neutral-flavored oil
• 1/2 teaspoon salt
• 1/2 cup plain plant-based milk
• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika
• 1/8 teaspoon black pepper
• 2 tablespoons potato starch or corn starch or 4 tbsp of white flour
• 1/2 cup cold water

US Customary - Metric

Instructions

1. Wash and dice mushrooms then put them in a small saucepan with 1 tablespoon of oil.

2. Sprinkle the mushrooms with salt and saute for about 5 minutes, then add the garlic powder, paprika, and black pepper, and plant-based milk.

3. In a separate container, mix together the starch and water and then add it to the mushroom mixture.
4. Stir continuously over medium heat until it bubbles and becomes thick.
5. Use it as you would a can of cream of mushroom condensed soup.

Recipe Notes

• Potato starch gives it a slightly better texture and flavor than corn starch, but if you don't have it, corn starch will work well too.
• You can also use unsweetened plant-based milk in this recipe.  
• Do not use vanilla flavored plant milk.
• You can also swap out the potato starch for white flour, but you will need to double the amount of white flour for the same amount of thickening power.

Nutrition Facts

Condensed Vegan Cream of Mushroom Soup

Amount Per Serving (1 cup)

Calories 96 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 621mg27%

Potassium 344mg10%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 3g3%

Protein 4g8%

Vitamin A 293IU6%

Vitamin C 5mg6%

Calcium 88mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.