Homemade and Healthy Cream Of Mushroom Soup

close up of cream of mushroom soup in white bowl

4.77 from 17 ratings

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.

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: American

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

Servings: servings

Calories: 103kcal

Author: Becca Ludlum

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

US Customary - Metric

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 1 2025 Plan Point | 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 1 Point on the 2023 *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