Silky Smooth & Savory: Gluten-Free Cream of Mushroom Soup

Okay, let's get this soup simmering!

Silky Smooth & Savory: The Best Gluten Free Cream of Mushroom Soup

Ever crave a comforting bowl of soup but can't deal with the gluten? me too! that's why i'm sharing my recipe for the best gluten free cream of mushroom soup.

It's packed with mushroom flavour and ridiculously creamy.

This homemade gluten free cream of mushroom soup isn't your average canned stuff. originating from classic cream of mushroom recipes, this version cuts out the gluten without sacrificing any flavour.

It's easy, takes about 45 minutes total, and makes enough for 4-6 people. a bowl of pure comfort.

Why This Recipe Rocks

Honestly, what makes this gluten free cream of mushroom soup special? first, there are many mushroom soup recipes . but this recipe is about getting homemade dairy free cream of mushroom soup .

Its packed with mushrooms! one of mushrooms' benefit is that its packed with antioxidants. serve it on a chilly evening.

It is a bowl of comfort, great for the soul.

From Forest Floor to Your Bowl: The Ingredients You'll Need

• 2 tablespoons olive oil (30 ml)
• 1 medium yellow onion, finely diced (approx. 1 cup / 150g)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound mixed mushrooms (such as cremini, shiitake, oyster), sliced (450g)
• 2 tablespoons dry sherry or dry white wine (optional, but recommended) (30ml)
• 4 cups low-sodium chicken or vegetable broth (950ml)
• 1 cup unsweetened almond milk or other plant-based milk (240ml)
• 2 tablespoons gluten-free all-purpose flour blend (a blend containing xanthan gum is best) (approx. 25g) OR 1 tablespoon tapioca starch mixed with 1 tablespoon water
• ¼ cup heavy cream (60ml) (optional, for extra richness)
• Fresh parsley, chopped.
• Crispy gluten-free croutons.

A symphony of aroma

Heat the olive oil. Add the aromatics: onion, garlic, thyme, salt, and pepper. Sauté until softened (about 5 minutes).

The Main Act: Mushrooms

Add sliced mushrooms to the pot. The sherry or white wine are a choice that brings depth.

Simmering to Perfection

Stir to combine it all. Bring it to a simmer, then reduce heat. Let it simmer for 15 minutes. This helps the flavours to meld.

Creamy dream

Use an immersion blender to blend the soup until smooth. be careful with hot liquids! safety first. alternatively: carefully transfer the soup to a standard blender (in batches) and blend until smooth.

Safety note: be very careful when blending hot liquids; vent the blender lid to prevent pressure buildup.

Garnish and Enjoy

Ladle into bowls and garnish with parsley or gluten-free croutons.

A Word

So, there you have it! A hug in a bowl. Get out there and make some Quick Gluten Free Mushroom Soup !

This recipe is also totally adaptable! need a vegan cream of mushroom soup ? no problem. just skip the cream.

You can find more easy gluten free soup recipes on my blog too!

Silky Smooth & Savory: Gluten-Free Cream of Mushroom Soup Recipe Card

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Preparation time:15 Mins

Cooking time:30 Mins

Servings:4-6 servings

Ingredients:

• 2 tablespoons olive oil (30 ml)
• 1 medium yellow onion, finely diced (approx. 1 cup / 150g)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound mixed mushrooms (such as cremini, shiitake, oyster), sliced (450g)
• 2 tablespoons dry sherry or dry white wine (optional, but recommended) (30ml)
• 4 cups low-sodium chicken or vegetable broth (950ml)
• 1 cup unsweetened almond milk or other plant-based milk (240ml)
• 2 tablespoons gluten-free all-purpose flour blend (a blend containing xanthan gum is best) (approx. 25g) OR 1 tablespoon tapioca starch mixed with 1 tablespoon water
• ¼ cup heavy cream (60ml) (optional, for extra richness)
• Fresh parsley, chopped (optional garnish)
• Crispy gluten-free croutons (optional garnish)

Instructions:

• Heat olive oil in the pot over medium heat. Add onion, garlic, thyme, salt, and pepper. Sauté until softened and fragrant (about 5 minutes).
• Add sliced mushrooms to the pot. Cook, stirring occasionally, until mushrooms release their liquid and begin to brown (about 8-10 minutes).
• If using, add sherry or white wine to the pot and scrape up any browned bits from the bottom. Cook for 1 minute to allow the alcohol to evaporate.
• Pour in broth. Bring to a simmer, then reduce heat and simmer for 15 minutes to allow flavors to meld.
• In a small bowl, whisk together gluten-free flour blend with almond milk OR whisk tapioca starch and water to form a slurry. Pour slowly into the simmering soup, whisking constantly to prevent lumps. Simmer for 5 minutes, or until the soup has thickened slightly.
• Remove from heat. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a standard blender (in batches) and blend until smooth. Safety Note: Be very careful when blending hot liquids; vent the blender lid to prevent pressure buildup.
• Stir in heavy cream (if using). Taste and adjust seasoning with salt and pepper as needed.
• Ladle into bowls and garnish with fresh parsley and/or crispy gluten-free croutons. Serve hot. Enjoy your gluten free cream of mushroom soup.

Nutrition Facts

Calories:150 calories

Fat:9g

Fiber:3g

Recipe Info

Category:Soup

Cuisine:American

Ingredients & Equipment

Okay, let's get this gluten free cream of mushroom soup simmering! honestly, the ingredient list might seem a tad long, but i promise, it's all pretty straightforward.

This homemade gluten free cream of mushroom soup recipe is totally worth the effort. you end up with something far better than any canned stuff, i swear.

Main Ingredients: Mushroom Magic!

• Olive oil: 2 tablespoons (30 ml)
• Yellow onion, diced: 1 medium (approx. 1 cup / 150g)
• Garlic, minced: 2 cloves
• Dried thyme: 1 teaspoon
• Salt: ½ teaspoon
• Black pepper: ¼ teaspoon
• Mixed mushrooms, sliced: 1 pound (450g). Think cremini, shiitake – get fancy!
• Dry sherry or white wine (optional): 2 tablespoons (30ml). Adds a zing .
• Low-sodium broth (chicken or veg): 4 cups (950ml)
• Unsweetened almond milk: 1 cup (240ml)
• Gluten-free all-purpose flour blend: 2 tablespoons (approx. 25g) OR tapioca starch: 1 tablespoon mixed with water: 1 tablespoon
• Heavy cream (optional): ¼ cup (60ml)

For mushrooms, quality matters. Look for firm caps and no slimy bits. A good mix creates depth. Avoid mushrooms that feel wet or smell strongly of ammonia.

Seasoning Notes: Spice it Up!

Thyme is key. it complements the mushroom soup recipes beautifully. a pinch of nutmeg? also divine. for a richer flavour, add a bay leaf while simmering, remember to remove it before blending.

No thyme? go for dried oregano, but use less. to make it even more interesting, consider using some smoked paprika.

Equipment Needed: Keep it Simple

• Large pot or Dutch oven
• Immersion blender (stick blender) OR regular blender
• Measuring cups and spoons
• Cutting board
• Chef's knife

Don't have an immersion blender? a regular blender works, but be super careful with hot liquids. blend in batches and vent the lid! a potato masher can even work in a pinch if you like a chunkier soup! honestly, sometimes simple is best.

Okay, one last thought: my granny always said, a soup's only as good as its broth. so, use a good one.

Also, it should be really flavourful! so why not make the best gluten free soup you'll ever make?

Silky Smooth & Savory: The Best Gluten-Free Cream of Mushroom Soup

Honestly, sometimes you just need a bowl of pure comfort, you know? this ain't your average tinned soup, this is the real deal! we're talking a homemade gluten free cream of mushroom soup that's so rich and creamy, it's basically a hug in a bowl.

It delivers a rich, intensely mushroomy flavor in a luxuriously creamy, gluten-free package. this recipe is easy peasy, even if you're not a pro chef.

Prep Like a Boss: Mise en Place

Okay, let's get this soup simmering! first, the prep. chop your 1 medium yellow onion nice and fine. mince 2 cloves of garlic .

Slice up 1 pound of mixed mushrooms. i like cremini, shiitake, and oyster for depth. get your spices ready: 1 teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.

Having everything prepped saves so much time later! time-saving organization is where is at!. safety first, be careful with that knife!.

Step-by-Step to Mushroomy Goodness

1. Sauté Aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, garlic, thyme, salt, and pepper. Cook for about 5 minutes until softened.
2. Cook Mushrooms: Add the sliced mushrooms. Cook, stirring now and then, for about 8- 10 minutes until they've released their liquid and started to brown. This is key for flavour!
3. Deglaze (Optional): Pour in 2 tablespoons of dry sherry or dry white wine if you're feeling fancy. Scrape up those browned bits from the bottom of the pot. Cook for 1 minute .
4. Simmer: Add 4 cups of low-sodium chicken or vegetable broth . Bring to a simmer, then reduce heat and simmer for 15 minutes .
5. Thicken (Gluten-Free Style): Whisk together 2 tablespoons gluten-free all-purpose flour blend with 1 cup unsweetened almond milk . OR whisk 1 tablespoon tapioca starch with 1 tablespoon water. Pour slowly into the simmering soup, whisking like mad to avoid lumps. Simmer for 5 minutes until it thickens up.
6. Blend: Take the pot off the heat. Use an immersion blender to blend until smooth. Be careful here, blending hot liquids can be tricky.
7. Finish (Optional): Stir in ¼ cup heavy cream for extra richness. Taste and add more salt and pepper if needed.
8. Serve: Ladle into bowls and garnish with fresh parsley and crispy gluten-free croutons , if you're feeling extra.

Pro Tips for Soup Perfection

Want to take your gluten free cream of mushroom game to the next level? using a mix of mushroom varieties really ups the flavor ante.

A little trick i learned from my grandma. don't skip that sauté step, it's essential for developing that deep, earthy flavor.

Common mistakes to avoid : don't rush the simmering stage. it's important for the flavours to meld. don't add too much liquid in the first place, or your soup will be too thin, and a final tip, season properly with salt and pepper.

You can totally make this ahead of time! just let it cool completely, then store it in an airtight container in the fridge for up to 3 days.

Reheat gently on the stovetop.

Honestly, this mushroom soup recipe is so easy and delicious, it'll become a staple in your kitchen. and hey, it's even mushroom soup no dairy if you skip the cream.

So go on, give it a go!. you might have the best gluten free soup ever. you've earned it! try it and tell me what you think!

Alright, let's get this soup simmering! before you dive headfirst into crafting this bowl of liquid gold – also known as the best gluten free soup you'll ever taste – let's chew over some recipe notes.

Honestly, a few extra tips can elevate your homemade gluten free cream of mushroom soup from good to oh my gosh, this is amazing! .

Recipe Notes: Making Your Soup Sing!

Serving Suggestions: Presentation is Key!

Listen, we eat with our eyes first. a simple swirl of cream or a sprinkle of fresh parsley can transform a humble bowl of soup into a culinary masterpiece.

For plating, try ladling the soup into warmed bowls. you know, the cozy kind that fit perfectly in your hands.

A few crispy gluten free croutons add a satisfying crunch. a simple side salad makes a great companion. something light and fresh to cut through the richness of the creamy gluten free soup .

Don't forget the drinks. a glass of chilled white wine or even just some sparkling water goes down a treat.

Storage Tips: Keepin' it Fresh!

So, you've made a big batch of this quick gluten free mushroom soup ? smart move! it's great for meal prepping.

For refrigeration, allow the soup to cool completely before transferring it to an airtight container. it'll keep in the fridge for up to 3 days.

Freezing this vegan cream of mushroom soup is also an option. just portion it out into freezer-safe containers, leaving some space at the top for expansion.

It’ll be good for up to 2 months. when reheating, thaw it overnight in the fridge. then gently heat on the stovetop, stirring occasionally, until warmed through.

Don't let it boil.

Variations: Put Your Own Stamp On It!

One of the best things about cooking is making a recipe your own. for a mushroom soup no dairy version, make sure to use vegetable broth and omit the heavy cream.

Using only a plant based alternative milk can create a wonderful homemade dairy free cream of mushroom soup. want a seasonal twist? in the autumn, try adding a roasted butternut squash.

It adds sweetness and lovely color.

Nutrition Basics: Goodness in Every Bowl!

This gluten free mushroom soup recipe is packed with nutrients! mushrooms are a great source of b vitamins and antioxidants.

Plus, it's relatively low in calories and fat. the almond milk adds a boost of vitamin e. remember that these are just estimates! for best accuracy, check all the labels and adjust depending on the exact ingredients you use.

The key health benefit here is that you're enjoying a comforting, flavourful meal that matches with your dietary needs.

You know what? making soup should be enjoyable. with these tips, you’re all set to create a truly delicious gluten free cream of mushroom soup that everyone will love.

So go ahead and give it a go.