This site contains affiliate links. Please see Policies for more information.

Homemade and Healthy Cream of Mushroom Soup is an easy way to avoid the heavy cream, added MSG, and extra ingredients often found in store bought condensed soups. Using fresh mushrooms, vegetable broth, and non-dairy milk, you’ll have a common pantry staple available right in your freezer.

Whether you’re looking for a comforting soup to eat on cold nights or something healthy for a casserole base, this delicious creamy mushroom soup recipe will hit the spot.

For those of you who are looking for clean eating options, this recipe is gluten free, dairy free, and made using fresh ingredients.

You can make this recipe at home for a tasty alternative to the canned stuff. Bonus? You can customize this to any cream of vegetable you’d like–asparagus, celery, broccoli, anything! 

bowl of cream of mushroom soup with text for pinterest

Where’s the recipe?

My community consists of seasoned in home chefs as well as brand new cooks. To better serve all of you, I’ve decided to add a lot of information about ingredients, freezing tips, and even healthy eating plans in the post below.

If you’re needing a little extra guidance, you’ll want to read the post before heading to the recipe.

To see just the recipe, simply scroll down to the bottom of the post where you’ll find the printable recipe with ingredient amounts and instructions for this Healthy Cream of Mushroom Soup recipe.

Ingredients

  • White or baby bella mushrooms You can’t really go wrong here. Use your favorite variety!
  • Low-Sodium Chicken broth or Vegetable broth if you prefer
  • Olive oil I prefer to use olive oil instead of highly processed oils like vegetable oil.
  • Flour I prefer whole wheat flour or brown rice flour, but you can also use corn starch or all-purpose flour to thicken this soup.
  • Balsamic vinegar
  • Almond milk Unsweetened and unflavored is best for this recipe.
ingredients in cream of mushroom soup

How to make this Healthy Cream of Mushroom Soup

  1. Sauté mushrooms over medium heat with oil until tender. 
  2. Add balsamic vinegar and flour (or flour substitute). Allow a few minutes to cook, stirring as it thickens to avoid sticking or clumping. 
  3. Add the mushroom mixture to a large pot over medium-high heat, then pour the vegetable or chicken stock in. 
  4. 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. 
  5. 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!
collage showing how to make homemade cream of mushroom soup

Instant Pot Instructions

  1. 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. Add balsamic vinegar and flour to the pot, stirring as the soup base thickens.
  3. Turn off the sauté feature and add the chicken or vegetable stock and almond milk to the pot.
  4. Pressure Cook (high) for 2 minutes.
  5. When cook time is finished, quick release the pressure by quickly moving the Sealing Valve from Sealing to Venting (steam will come out fast) and divide soup into zipper freezer bags.

Recipe Tips and Common Questions

  • You’re welcome to add onions to flavor this recipe. If you choose to do this, sauté mushrooms and onions in step one.
  • If you’d like to use white wine instead of balsamic vinegar, you may do so.
  • In a pinch, you can use canned mushrooms in this cream soup recipe.
  • 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.
  • Any type of mushrooms work in this recipe, though white button mushrooms or baby bella mushrooms work best.
  • This homemade version isn’t as thick as the canned soup. You can add extra thickener to it if you’d like, but I prefer to just use the thinner soup.
  • As mentioned above, you can easily swap the mushrooms in this recipe for any type of vegetable or meat you have on hand. Some options for you:
    • Broccoli
    • Chicken
    • Celery
    • Asparagus
    • Onion
    • Potato
    • 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
Can you freeze Cream of Mushroom soup?

I love making multiple batches of this soup and sticking it in the freezer. It just makes sense since I typically had a few cans of the condensed stuff in my pantry all the time.

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.

What can I use healthy Cream of Mushroom Soup for?

I love this soup by itself, but you can use cream of mushroom soup to thicken casseroles and make other recipes too. Here are my favorite recipes to use this soup in:

Healthy Tuna Casserole 
Healthy Pot Roast

cream of mushroom soup in mason jar with sliced mushrooms

Healthy Eating Plans

Weight Watchers

  • One serving of recipe (one cup is a serving) as written is 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 1 Point on the 2023 Plan when using fat free chicken broth.

21 Day Fix/Portion Fix

  • This recipe counts as 1 green container and four teaspoons per batch. Per 1 cup serving, that’s 3/4 tsp and 1/6 of a green container per serving. I do not count this recipe into my daily containers on the Fix because the numbers are so small.

Trim Healthy Mama

  • This is a crossover recipe for THM and here is what you need to change:
    • use almond flour, coconut flour, or oat fiber
    • add some Xanthum Gum if you need to thicken it more
    • the olive oil will need replaced by MCT or coconut oil

More healthy soup recipes:

close up of cream of mushroom soup in white bowl
4.77 from 17 ratings
click the stars to rate!

Homemade and Healthy Cream Of Mushroom Soup

Created by: Becca Ludlum
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Approximate Serving Size: 1 cup
Servings 6 servings
This easy and healthy homemade Cream of Mushroom soup recipe can be made vegan or vegetarian. Better than store bought condensed soups, and this recipe can be frozen for use in casseroles or eaten by themselves. Substitute for Campbell's cream of mushroom soup.

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

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 and allow to cool before serving.
  • 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. 

Notes

Weight Watchers
This recipe as written is 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 2023 Points: 1 when using fat free broth
21 Day Fix/Portion Fix
This recipe counts as 1 green container and four teaspoons per batch. Per 1 cup serving, that’s 3/4 tsp and 1/6 of a green container per serving. I do not count this recipe into my daily containers on the Fix because the numbers are so small.
Trim Healthy Mama
This is a crossover recipe for THM and here is what you need to change:
  • use almond flour, coconut flour, or oat fiber
  • add some Xanthum Gum if you need to thicken it more
  • the olive oil will need replaced by MCT or coconut oil

Nutrition

Calories: 103kcal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 229mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

Similar Posts

Did you love this recipe?

Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.

20 Comments

  1. Do you think this can be frozen for future use as a base for like chicken and rice? Freeze it in cup size portions?

  2. Do you think it would be possible to substitute something else for the almond milk, in a nut allergy house?

    thanks!

    1. I bet soy milk would work! What do you usually drink?

      1. 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.

      2. I’d totally try it and see!

    2. 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!

    3. Hi, did you ever find a good replacement?

  3. 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!

    1. It’s thin–I’d add some more thickener or bulk it up with some extra mushrooms!

  4. 5 stars
    We love cream of mushroom soup and this healthy version is a much better option!

  5. Renee Goerger says:

    5 stars
    I love, love, love this soup. I feel like I’m indulging in something decadent, but I’m not! Thanks for the recipe!

  6. 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?

    1. 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 :)

  7. 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!

  8. I think I’m missing something.
    I appreciate the nutritional information, but what is the serving size? Did I miss seeing it?

    1. Sara Anderson says:

      Hi Sue,
      The serving size is about 1 cup – It’s written at the top of the recipe card :)

  9. wonderfulcook says:

    5 stars
    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!

  10. Marie beer says:

    What are your thoughts on freezing it if I was to make a bunch of it?

    1. Sara Anderson says:

      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 :)

4.77 from 17 votes (14 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *