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This Healthy Cream of Mushroom Soup Recipe is a lighter, cleaner version of the classic—with simple ingredients, rich savory flavor, and zero processed cream-of-anything cans. It comes together quickly on the stovetop or in the Instant Pot, making it a cozy, nourishing recipe for weeknight meals, casseroles, or holiday cooking.
If this soup sounds delicious to you, you’ll also want to try my Healthy Cream of Chicken Soup, Mushroom and Wild Rice Soup, and the Best Vegan Chili Recipe.
Why I Love This Healthy Cream of Mushroom Soup
I love this healthy cream of mushroom soup because it gives me all the comforting, earthy flavors of the traditional version without any of the heavy cream, thickeners, or processed ingredients you find in canned soup. It tastes fresh, stores beautifully, and works in so many recipes—I use it as a stand-alone soup, a base for casseroles, or even as a sauce when I want something creamy but to stay mindful of ingredients.
Enjoy!
– Becca
Ingredients in Healthy Mushroom Soup
See the recipe card for full information on ingredients and quantities.
- Mushrooms: White button or baby bella mushrooms work beautifully in this recipe and add delicious flavor and texture. Any mushroom type will work, and you can even use canned mushrooms in a pinch, but fresh mushrooms will give you a much richer, more savory result.
- Broth: You can use a low-sodium chicken or vegetable broth, or make your own broth.
- Olive oil: I prefer to use an unrefined oil, like olive oil, instead of more highly processed oils like vegetable oil.
How to Make Homemade Cream of Mushroom Soup
Step 1: Sauté mushrooms over medium heat with oil until tender.
Step 2: Add balsamic vinegar and flour (or flour substitute). Allow a few minutes to cook, stirring as it thickens to avoid sticking or clumping.
Add the mushroom mixture to a large pot over medium-high heat, then pour the vegetable or chicken stock in.
Add the almond milk and bring to a boil, then reduce heat and continue to cook at a simmer or low boil over medium-low heat for 8-10 minutes.
Step 3: If you don’t love mushrooms, you may want to use an immersion blender or food processor to blend this soup after it cools a bit. This will remove the large chunks of mushrooms. If you’re a mushroom lover like I am, you’ll like it as is!
Step 4: Serve warm or seeing storing tips below.
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Recipe Tips
- Want a creamier texture? Blend part (or all) of the soup with an immersion blender until it reaches your preferred consistency.
- Want extra flavor? Add diced onions and sauté them with the mushrooms in step one for a richer, deeper base.
- Prefer a different acidity? You can swap the balsamic vinegar for a splash of white wine for a lighter, brighter flavor.
- This homemade soup won’t be as thick as the canned version, which is why it tastes so much fresher. If you like a thicker consistency for casseroles, feel free to stir in a little extra flour or cornstarch—but I personally love the naturally lighter texture.
Cream of Mushroom Soup FAQs
Yes! This soup freezes extremely well. I like to portion it into 1 1/4 cup servings because that’s the same amount as a standard can of Campbell’s cream of mushroom soup—making it easy to grab a bag whenever I’m making a casserole. Freeze it flat in freezer bags to save space, or store it in the fridge in mason jars or any airtight container you have on hand. It thaws quickly and reheats beautifully on the stovetop.
I love this soup by itself, but you can use cream of mushroom soup to thicken casseroles and make other recipes too. Some of my favorite recipes to use with this soup are my Healthy Tuna Casserole and Healthy Pot Roast.
Yes! This homemade version of Cream of Mushroom soup is much healthier than canned cream of mushroom soup because it’s made with simple, clean ingredients and none of the preservatives, heavy cream, or processed thickeners. Using almond milk keeps it dairy-free, and it can easily be made gluten-free depending on the flour you choose. I like using whole wheat flour or brown rice flour, but cornstarch or all-purpose flour also work well for thickening.
You can easily swap the mushrooms in this recipe for any type of vegetable or meat you have on hand. Some options for you: chicken, celery, asparagus, onion, potato, or cauliflower.
If you’d like to add fresh herbs and spices to this soup, I recommend one or two of the following:
1/4 tsp rosemary
1/4 tsp parsley
1-2 tbsp nutritional yeast
salt and black pepper, to taste
Healthy Eating Plans
21 Day Fix Containers
Entire recipe: 1 green container and 4 teaspoons.
Per 1 cup serving: About 1/6 green container and 3/4 teaspoon. The amounts per serving are so small that I personally don’t count this recipe toward my daily containers.
Weight Watchers Points
One serving of recipe (one cup is a serving) as written is 1 2025 Plan Point when using fat free chicken broth.
Soup, Stew and Chili Recipes
If you tried this Healthy Cream Of Mushroom Soup Recipe or any other recipe on my site please leave a rating and let me know how it went in the comments!
Healthy Cream Of Mushroom Soup Recipe
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Equipment
- Kitchen Knife
- Stock Pot
- Immersion Blender
Ingredients
- 1 cup white button mushrooms sliced
- 1 tbsp balsamic vinegar or white wine
- ¼ cup flour or any substitute you like
- 3 cups chicken broth low sodium, or vegetable stock
- 2 tsp olive oil
- 2 cups almond milk plain, unsweetened
Instructions
Stovetop
- Sauté mushrooms over medium heat with oil until tender. 1 cup white button mushrooms, 2 tsp olive oil
- Add balsamic vinegar and flour (or flour substitute). Allow a few minutes to cook, stirring as it thickens to avoid sticking or clumping. 1 tbsp balsamic vinegar, ¼ cup flour
- Add the mushroom mixture to a large pot over medium-high heat, then pour the vegetable or chicken stock in. 3 cups chicken broth
- Add the almond milk and bring to a boil, then reduce heat and continue to cook at a simmer or low boil over medium-low heat for 8-10 minutes. 2 cups almond milk
- Optional: If you don't love mushrooms, you may want to use an immersion blender to blend this soup after it cools a bit. This will remove the large chunks of mushrooms.
Instant Pot
- Spray oil into the bottom of the pot and then press the Sauté button. Cook the mushrooms and oil for 2-3 minutes, until mushrooms are tender. 2 tsp olive oil, 1 cup white button mushrooms
- Add balsamic vinegar and flour to the pot, stirring as the soup base thickens. 1 tbsp balsamic vinegar, ¼ cup flour
- Turn off the sauté feature and add the chicken or vegetable stock and almond milk to the pot. 3 cups chicken broth, 2 cups almond milk
- Pressure Cook (high) for 2 minutes.
- When cook time is finished, quick release the pressure and remove the lid, then allow the soup to cool before serving. When releasing the steam from the Instant Pot, sometimes soups will spray out of the valve. Be on standby with a kitchen towel in case that happens.
- Optional: If you don't love mushrooms, you may want to use an immersion blender to blend this soup after it cools a bit. This will remove the large chunks of mushrooms.
Video
Notes
Nutrition
Make This Recipe?
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What are your thoughts on freezing it if I was to make a bunch of it?
Yes! We love freezing this recipe.
Check out Becca’s tips:
I usually freeze it in freezer bags (laid flat to save space) in 1 1/4 cup portions and pull out a bag when I’m making a casserole.
The 1 1/4 cup portions is because each can of store bought Campbell’s cream of Mushroom soup is sold in approximately 1 1/4 cup portions.
This recipe can also be frozen in mason jars or any other airtight container. Use whatever you have on hand and is easy for you.
Hope that helps :)
This mushroom soup was super creamy and delicious! I made this recipe twice already, and my family and I loved it. Thank you for sharing!
I think I’m missing something.
I appreciate the nutritional information, but what is the serving size? Did I miss seeing it?
Hi Sue,
The serving size is about 1 cup – It’s written at the top of the recipe card :)
I just had canned COM and it tasted… Weird. So glad to have found this recipe, definitely going to try it. If I want to make cream of broccoli, how much broccoli or other veggie or meat would I need? I used to do thm, but finances prohibit the products. I am very grateful you added the cross over. ❤️❤️❤️ Thank you!
Same amount as the mushrooms–1 cup! :)
The sodium level seems a little high. Also, if you’re suffering from acid reflux, balsamic vinegars are on the “no” list. What happens if you leave it out?
Hey Gloria! Yup, if you have different dietary restrictions, you’re going to have to make changes to almost any recipe. Using low sodium chicken broth (or homemade) will reduce the sodium in this recipe. This isn’t a low sodium recipe. You can definitely leave out the balsamic :)
I love, love, love this soup. I feel like I’m indulging in something decadent, but I’m not! Thanks for the recipe!
We love cream of mushroom soup and this healthy version is a much better option!
I like the ingredients, but how thin is the end product? Would blending half be a good way to thicken it or would you say it’s already thick enough?
Thanks!
It’s thin–I’d add some more thickener or bulk it up with some extra mushrooms!
Do you think it would be possible to substitute something else for the almond milk, in a nut allergy house?
thanks!
I bet soy milk would work! What do you usually drink?
Soy is another no no (allergies to that as well). I usually use coconut milk (like Silk brand, not the canned kind) but I feel like that might taste weird in a cream of mushroom soup.
I’d totally try it and see!
I’ve found Ripple (pea protein milk) swaps out exactly in any recipe calling for dairy, and it doesn’t taste different. Adds some protein as well. I’m going to try it this way tonight!
Hi, did you ever find a good replacement?
Do you think this can be frozen for future use as a base for like chicken and rice? Freeze it in cup size portions?