Author: Casserole fans get ready because today I'm bringing you my Vegan Condensed Mushroom Soup recipe! How fun is that? When I made my cream of mushroom soup recipe I received several questions asking if it could be used to make green bean casserole or other casserole type dishes. That recipe is too thin, so I decided to make a recipe designed specifically for casseroles. That said, you can totally use this recipe to make a delicious creamy soup too!
To thicken the soup I used regular old all-purpose flour but if you are gluten-free, check my recipe notes for an alternative. I also used vegetable broth powder as a hack to add that brothy soup taste without watering down the mixture. I like to keep it simple, but if you like you could also add other spices such as dried thyme, chili flakes, or even a tiny pinch of nutmeg.
Use the soup right away (it's quick to make), or you can store it in the fridge for a few days, or even freeze it so you have it ready to go. This recipe makes just one batch (equivalent to one can of soup) but feel free to double or triple the recipe so you have multiple 'cans' on hand.
To Make Vegan Mushroom Condensed Soup:
In a medium bowl whisk together the plant-based milk, flour, vegetable broth powder, salt, and pepper. Whisk well to make sure there are no lumps. Set aside.
Melt the vegan butter in a sauce pan over medium-high heat. Add the onion and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have browned, reduced in size and begin to release juices, another 5 minutes.
Pour the plant-milk mixture in with the mushrooms and continue to cook, stirring often, until the condensed soup has thickened, about 3 more minutes. The soup will thicken even more once cooled.
Store in a sealable jar in the fridge for 3 - 5 days or it can be frozen for later. This recipe is equivalent to one can of soup. You can use it in casseroles or where other recipes call for condensed soup, or you can use it to prepare soup (see below).
To serve as soup:
Combine the condensed soup with 1 cup of water in a medium sauce pan. Bring to a gentle simmer and heat through.
You can use vegan mushroom condensed soup as a 1 to 1 substitute for 1 can of mushroom condensed substitute in any recipe, or you can use it to prepare soup (see below).
Bon appetegan!
Sam Turnbull.
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Vegan Condensed Mushroom Soup (perfect for casseroles)
Servings: if making soup (1 recipe is equal to 1 can)
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Ingredients
- 1 ¼ cups plant-based milk, (such as soy or oat)
- ¼ cup all-purpose flour, gluten-free if preferred
- 1 teaspoon vegetable broth powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon vegan butter
- ½ yellow onion, chopped
- 2 cloves garlic, minced or pressed
- 8 ounces button or cremini mushrooms,, chopped
Instructions
To make condensed soup:
- In a medium bowl whisk together the plant-based milk, flour, vegetable broth powder, salt, and pepper. Whisk well to make sure there are no lumps. Set aside.
- Melt the vegan butter in a sauce pan over medium-high heat. Add the onion and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have browned, reduced in size and begin to release juices, another 5 minutes.
- Pour the plant-milk mixture in with the mushrooms and continue to cook, stirring often, until the condensed soup has thickened, about 3 more minutes. The soup will thicken even more once cooled. Store in a sealable jar in the fridge for 3 - 5 days or it can be frozen for later. This recipe is equivalent to one can of soup. You can use it in casseroles or where other recipes call for condensed soup, or you can use it to prepare soup (see below).
To serve as soup:
- Combine the condensed soup with 1 cup of water in a medium sauce pan. Bring to a gentle simmer and heat through.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Dawn Frye says
I just made this recipe today, it was delicious! I used vegetable broth paste instead of powder, almond milk and I couldn't find cremini mushrooms so I went with baby bella. I added a little more salt and pepper for my personal taste. It was a great recipe and so easy like it was made for me! I found this recipe on Pinterest, I find a lot of vegan recipes there. Thank you so much for this recipe, I never thought I would be able to have my favorite mushroom soup again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Dawn! Baby bella mushrooms work great here. I’m so glad you were able to enjoy mushroom soup again 😊
JOHN A says
This is delicious. Had our first green bean cassserole in 10 years for Thanksgiving. To quick and easy. Now I make this up in advance so many different recipes.
Jess @ It Doesn't Taste Like Chicken says
Fantastic! We're so glad you enjoyed!
Britta says
Hello Sam! I am just making this recipe for the first time 🙂 I m stumped: Is it 8oz mushrooms in weight, or in volume? There seems to be a huge difference. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Britta, great question. That is 8 ounces by weight, which is roughly about 2½ to 3 cups of chopped mushrooms. I hope that helps and that you enjoy the recipe.
Julie says
This is brilliant! Perfect sub for the canned stuff, FAR better tasting, and healthier to boot!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy. Thanks so much Julie!!
John says
This was so quick and easy. Now we can have green bean casserole for Thanksgiving
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Love it! Happy Thanksgiving John 🙂
Valerie says
Easy, excellent recipe! I omit the vegan butter and salt for dietary reasons, and it is still scrumptious! I also used a mushroom soy sauce which is low salt.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Valerie! Thank you for the review and sharing your healthy tweaks 🙂
Laura says
I come back to this recipe every year for my green bean casserole! It is the absolute best!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yay! So happy to hear that Laura! Enjoy the casserole!
Terri says
This is the best soup. I make a double batch and use half for green bean casserole I use the other half to eat with crusty rolls and as mushroom gravy over mashed potatoes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that Terri!!! Thank you for the great review 🙂
KJ says
Hi there!
If we were to double or triple the recipe, what’s the measurement for one can of soup when it’s cooked? Thank you!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi KJ, one "can" of condensed soup would be approximately 1 ½ cups (or 12 ounces) cooked. I hope that helps!
Heather says
can you do the same in this recipe but ideas of mushrooms using celery?
Sam Turnbull says
I haven't tried it, but I am sure you could 🙂
Heather says
I did try it with rice milk and rice flour. I'm cooking for people who can't have dairy or mushrooms. the casserole I put it in turned out perfectly.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Glad you enjoyed it!
Holly L Brownlie says
We have vegetable broth as liquid, cubes or paste. which would work best and would it be the same quantity?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Holly! You could use 1 teaspoon of the vegetable bouillon paste or half of bouillon cube (smash it to make a powder). Enjoy!
Skye says
Do I have to use vegan butter or can I use something else
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Skye, I like vegan butter for the flavor but you definitely substitute it with olive oil, or your preferred oil. Enjoy!
Leah W. says
This recipe is fantastic! The veggie bullion and onion really help hide the lack of dairy. I used 1 tsp of veggie paste instead of powder. I used a mix of oat and cashew milk. Instead of flour, I used 2 T of cornstarch (the gf equivalent of 1/4 c flour). I imagine arrowroot and tapioca would work similarly if you can't do corn.
I added a cup of cashew milk after it cooled and used it for df tater-tot hot dish! This will be a new staple in our house.
Jess @ IDTLC Support says
Sounds terrific!
Melanie says
I love green bean casserole but longed for the simplicity of a recipe which used the condensed soup. So I was thrilled to find this recipe. I tried it, and have to say I am in love. The flavor is wonderful! It was simple to make. I will be my go to for the future. Very grateful to you, Sam. You brought a favorite dish back into my life.
Sam Turnbull says
Aww yay!! 🙂
Autumn says
This recipe is sooooo yummy and easy to make! Thank you for sharing this, it comes out perfect everytime!
Sam Turnbull says
Aww wonderful! So happy you love it!!
Elizabeth says
this came together like magic! amazing! thanks Sam!
Sam Turnbull says
Yay! So happy you enjoyed!