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:
Time needed: 25 minutes.
- Sauté mushrooms
Sauté mushrooms with oil until tender.
- Add vinegar and thickener
Add balsamic vinegar and flour or flour substitute. Allow a few minutes to cook, stirring as it thickens.
- Add to pot
Add the mushroom mixture to a large pot over medium high heat, then pour the chicken stock in.
- Add milk and simmer
Add the almond milk and bring to a boil, then reduce heat and continue to cook at a simmer for 8-10 minutes.
- Optional Step:
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 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:
Weight Watchers
This recipe as written is 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points
21 Day Fix/Ultimate Portion Fix
One 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 helpful articles:
- 40+ Recipes Using Freezer and Pantry Staples
- 40+ Instant Pot Recipes Using Pantry and Freezer Staples
- Homemade Pork and Beans Recipe
Homemade and Healthy Cream Of Mushroom Soup
Equipment
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
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
- 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
Do you think this can be frozen for future use as a base for like chicken and rice? Freeze it in cup size portions?
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!
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!
We love cream of mushroom soup and this healthy version is a much better option!
I love, love, love this soup. I feel like I’m indulging in something decadent, but I’m not! Thanks for the recipe!
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 :)