Homemade and Healthy Cream Of Mushroom Soup

Store bought creamy soups can be unhealthy, but this homemade and healthy Cream of Mushroom soup recipe is going to help you make your own!

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!

With only a few ingredients, this is a great recipe to keep in the freezer for use in casserole like this tuna casserole. It’s absolutely delicious by itself, as well.

For those of you who are looking for clean eating options, this recipe is gluten free, dairy free, and free from heavy creams. If you’re looking for more copycat recipes to make instead of buy at the store, like this clean onion soup mix, head over to my list of homemade pantry staples.

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.

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

Can you freeze this healthy Cream of Mushroom soup?

I love making multiple batches of this soup and sticking it in the freezer! 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.

I make sure to stir the cream of mushroom soup well before I put it into freezer bags. The 1 1/4 cup portions is because each can of store bought Cream of Mushroom soup is sold in approximately 1 1/4 cup portions.

Recipe Tips:

• 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 recipe.
• Any type of mushrooms work in this recipe, though white or baby bella mushrooms work best.
• 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:
  • Cream of Broccoli
  • Cream of Chicken
  • Cream of Celery
  • Cream of Asparagus
  • Cream of Onion
  • Cream of Potato
  • Cream of Shrimp
  • Cream of Corn
  • Cream of Bacon
  • Cream of Cauliflower
• If you’d like to add spices to this soup, I recommend one or two of the following:
  • 1/4 tsp rosemary
  • 1/8 tsp salt
  • 1/4 tsp parsley
  • 1-2 tbsp nutritional yeast

Ingredients:

• White or baby bella mushrooms
• Chicken broth or vegetable broth, if you’re making this vegan or vegetarian.
• Olive oil
• Flour I prefer whole wheat or brown rice flour, you can also use corn starch.
• Balsamic vinegar
• Almond milk

Directions for Homemade Cream of Mushroom Soup:

Instant Pot Instructions:

• Sauté the mushrooms and oil for 2-3 minutes, until mushrooms are tender.
• Add vinegar and flour to the pot, stirring as the soup base thickens.
• Turn off the sauté feature and add the chicken stock and almond milk to the pot.
• Pressure Cook (high) for 2 minutes.
• When cook time is finished, quick release the pressure and divide soup into zipper freezer bags.

Uses for Cream of Mushroom Soup

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 (Instant Pot & Crock Pot here)
• Healthy Pot Roast
• You might need this homemade onion soup mix too!

Healthy Eating Plans: 

• 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 helpful articles:

• 40+ Recipes Using Freezer and Pantry Staples
• 40+ Instant Pot Recipes Using Pantry and Freezer Staples
• Homemade Pork and Beans Recipe

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5 from 2 votes

Homemade and Healthy Cream Of Mushroom Soup

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. #21dayfix #thm #weightwatchers #myww

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Soup

Cuisine: American

Keyword: cream of mushroom soup, healthy, Healthy Cream Of Mushroom Soup, homemade

Servings: 6 servings

Approximate Serving Size: 1 cup

Calories: 103kcal

Author: Becca Ludlum

Equipment

Kitchen Knife

Stock Pot

Immersion Blender

Ingredients

• 1 cup white mushrooms sliced
• 3 cups chicken stock low sodium, or vegetable stock
• 2 tsp olive oil
• ¼ cup flour or any substitute you like
• 1 tbsp balsamic vinegar or white wine
• 2 cups almond milk

US Customary – Metric

Instructions

Stovetop:

• Sauté mushrooms with oil until tender. 
• Add balsamic vinegar and flour or flour substitute. Allow a few minutes to cook, stirring as it thickens. 
• Add the mushroom mixture to a large pot over medium high heat, then pour the chicken stock in. 
• Add the almond milk and bring to a boil, then reduce heat and continue to cook at a simmer for 8-10 minutes. 
• 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:

• Sauté the mushrooms and oil for 2-3 minutes, until mushrooms are tender. 
• Add vinegar and flour to the pot, stirring as the soup base thickens. 
• Turn off the sauté feature and add the chicken stock and almond milk to the pot. 
• Pressure Cook (high) for 2 minutes.
• When cook time is finished, quick release the pressure and divide soup into zipper freezer bags.  
• 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

• 21 Day Fix: This recipe is 4 tsp and 1 Green container per batch, about 6 cups. Divided into one cup servings, that’s 3/4tsp and 1/6 of a green container per serving
• Weight Watchers | 1 Serving (recipe makes 6) 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points

Recipe Tips: 

• 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 recipe.
• Any type of mushrooms work in this recipe, though white or baby bella mushrooms work best.
• 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:
  • Cream of Broccoli
  • Cream of Chicken
  • Cream of Celery
  • Cream of Asparagus
  • Cream of Onion
  • Cream of Potato
  • Cream of Shrimp
  • Cream of Corn
  • Cream of Bacon
  • Cream of Cauliflower
• If you’d like to add spices to this soup, I recommend one or two of the following:
  • 1/4 tsp rosemary
  • 1/8 tsp salt
  • 1/4 tsp parsley
  • 1-2 tbsp nutritional yeast

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

Tried this recipe?Take a pic and tag @beccaludlum or #mycrazygoodlife to be featured!