Serve this scrumptious Gluten-Free Cream Of Mushroom Soup with gluten-free garlic bread for an easy and delicious dinner!
Imagine it’s a cold, windy evening in the middle of winter. You’ve got a hankering for hot soup, and you also have a fresh package of mushrooms in the fridge. What better dish to whip up than gluten-free cream of mushroom soup?
Unlike many canned options, this homemade creamy goodness uses clean and simple ingredients that most people already have in their kitchens. In this gluten-free version, the traditional technique of making a roux is adapted beautifully. The gluten-free flour thickens just as effectively, proving that dietary restrictions don’t mean compromising on flavor or texture. Pair this creamy base with the earthy umami of fresh mushrooms, and you have a soup that’s comforting, flavorful, and suitable for everyone at the table. I make this at least once a month when it’s cold, but you can easily make it a regular family favorite to serve any time of the year.
Is Gluten-Free Cream of Mushroom Soup Healthy?
While the sodium levels are a little high in this recipe, it still provides plenty of fiber, calcium, iron and vitamin A. Swap the vegetable broth for a low-sodium variety to dial down the salt levels if desired. For gluten-free folks, this recipe is obviously a big win. Since it’s completely meat-free, it’s also vegetarian. But for other types of diets, some more adjustments might be necessary. For example, to make it vegan, simply replace evaporated milk and butter with plant-based milk and butter. These replacements also make it dairy-free, for those with dairy sensitivity.
What Makes It So Creamy?
The secret to the luxurious creaminess of this gluten-free cream of mushroom soup lies in the magic of its carefully crafted base. Like many classic soups, sauces, and stews, it starts with a roux — a blend of fat (usually butter) and flour that’s cooked together to thicken the soup. In this gluten-free recipe, we use gluten-free flour to maintain the same luscious texture as the traditional version, ensuring the soup is perfect for those with gluten sensitivities.
The roux itself has a fascinating culinary history. Originating in 17th-century French cuisine, it was initially used as a thickener for soups and stews, quickly becoming a staple for creating elegant dishes. Today, roux serves as the foundation for some of the world’s most beloved recipes, like béchamel (the base for creamy white sauce in lasagna) and velouté (a classic French sauce). Its versatility and ability to transform liquids into luxurious, hearty textures make it indispensable in the kitchen.
Can I prep this ahead?
Make gluten-free cream of mushroom soup no more than 3 days before serving, and store covered in the fridge. Make sure it cools to room temperature before storing it. If you need to keep it for longer, pour it into a freezer-safe container and freeze for 2 months. Thaw it in the fridge overnight before heating up on the stove at medium temperature. Stir it occasionally while it cooks and add a splash of broth or cream if necessary. When it starts to simmer, it’s ready.
Serving Suggestions
Garnish this soup with some Gluten-Free Crackers or roasted pumpkin seeds. Or make your kitchen feel like a gluten-free diner by serving your cream of mushroom soup alongside Gluten-Free Onion Rings, Gluten-Free Chicken Tenders, or Gluten-Free Quiche. Get cooking and explore the gluten-free possibilities!
Ingredients
- 1 tablespoon olive oil
- 1 pound fresh mushrooms sliced
- 1 small shallot finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons gluten-free flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups vegetable broth (gluten-free)
- 1 cup evaporated milk
Instructions
- In a large saucepan, heat olive oil over medium heat. Add mushrooms and shallot, sauté until tender, about 5 minutes.
- Add butter to the saucepan. Once melted, stir in gluten-free flour, salt, and pepper. Cook for 2 minutes until the mixture forms a paste.
- Gradually add vegetable broth to the roux, whisking continuously. Stir in evaporated milk and bring to a simmer. Cook until the soup reduces and thickens, about 15 minutes.
- Use an immersion blender to blend the soup (or a portion of it if you want to leave some mushroom chunks). Add more broth or hot water to thin the soup to your desired thickness if needed.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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