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! 💕
Stephanie says
This was perfect for making Swedish "meatballs"!! Thanks for sharing!
Rachel says
Wonderful recipe! I made it to use in green bean casserole and turned out SO much better than a can of condensed mushroom soup! Don't be afraid to add a splash of dry white wine to the aromatics and mushrooms while cooking 🙂
Sam Turnbull says
Oh love it! So happy you enjoy the recipe, Rachel 🙂
DellaRose Reimche says
Love this! Thank you! I have a very small freezer that is always over full but room on my pantry shelves. Could it be batched up, put into jars and sealed for the pantry instead of frozen?
Sam Turnbull says
I'm not experienced with canning so I can't recommend that.
unsweetened? says
I can't wait to make this! Should the plant milk be sweetened or unsweet?
Sam Turnbull says
Unsweetened 🙂
Kathryn Christian says
How long would I have to pressure can this to make it shelf stable to store in the pantry? I would love to can some to have ready to use. Thanks
KaRee says
Could I just use dairy free milk thats not plant based? Or do I have to use plant based?
Rachel says
So good!!! This was our first vegan thanksgiving so I used this recipe to make green bean casserole. So yummy! I doubled the recipe for a doubled batch of casserole.
Sam Turnbull says
Wonderful! Thrilled you loved it Rachel!
Leah P. says
This is quite literally so amazing. I’ve made vegan dishes before that would typically have cream of mushroom in it & while they’ve been good, it’s just not the same as I remember. This was so good by itself (and would be amazing as the soup version) but also made the green bean casserole I made today taste so, so similar to what I remember it as! Glad somebody recommended this to me & will be using it again moving forward!
Sam Turnbull says
Yay!!! SO thrilled this worked so well for you, Leah 🙂
Lindsay says
I just made green bean casserole with this!!! I added everything but the mushrooms to the blender to make it super smooth. Then I heated it up on the stove to make it thick. The consistency is perfect. I added a little more bouillon to mine for flavor. This is the best green bean casserole yet. Thank you so much for this recipe! I am going to use it every year ❤️
Sam Turnbull says
Aww that's wonderful!! Thrilled you loved it, Lindsay 🙂
Maggie says
O. M. G.
Thank you so much, this is exactly the way I remember cream of mushroom tasting like. I used veggie better than bouillon instead of powder.. Again, thanks so much!!!
nataly says
can i use cashew milk?
Sam Turnbull says
Yep! Any plant-based milk will work.
Walt says
The vegetable broth powder you linked to on Amazon is unavailable. Could I use Better Than Bouillon in its place? If not, what else would you suggest?
Sam Turnbull says
Absolutely! EnjoY!
Ginny says
Outrageously delicious! This was my first time making it but it definitely won’t be my last. I’m converting a broccoli curry recipe I grew up on to vegan and I found your cream of mushroom soup recipe. This will be better than the original. PS don’t tell my mom!
Catriona MacAuslan says
This may be my new favourite vegan recipe. Made a trial batch which is disappearing before I can even use it in a recipe! Going to make a big batch for the freezer.If any of the trial is left it’s going on pasta tonight. Thank you.
Sam Turnbull says
Haha! Wonderful, thrilled you enjoyed it so much, Catriona 🙂
Judith says
Sam,
I don't live near any grocery that carries vegan butter. What can I use as a substitute, or possibly make myself.
Sam Turnbull says
Most grocery stores carry vegan butter, it's also just called margarine but you have to make sure the one you are purchasing is vegan as many contain dairy. Otherwise you could use any kind of oil. Enjoy!
Cathy says
Woo hoo! Will definitely be making this often. Cream of mushroom soup is my fav in the fall & winter, but I’m more excited about having this on hand for scalloped potatoes! Thanks Sam!
Sam Turnbull says
You're most welcome, Cathy! I hope you love it 🙂
A A says
Can it be canned and stored in the pantry?
Sam Turnbull says
No as it isn't canned. Store in the fridge or freezer.
Dawn says
Sam, do you have a recipe, or can you create one, for cream of "chik'n" soup? That was my go to for most recipes.
Sam Turnbull says
I don't have one yet, but I will add it to my list 🙂
Dawn says
YES PLEASE!!! I have several recipes where the mushrooms will conflict with the flavors. A cream of chicken version would be awesome!
Olivia says
Thank you, thank you, thank you!! I have been wanting to veganise so many casseroles, this is fantastic. Do you think I could sub celery for mushrooms to make condensed cream of celery soup? Now I need to go and dig out some old recipes!!
Sam Turnbull says
You're most welcome! I believe that should work just fine. Enjoy!
Jennifer says
What a great idea! I’m going to get started on this to store in the freezer. I don’t have broth “powder”-instead I have better than bouillon base. Like a concentrated gel. Will I get the same results?
Also if you can make more condensed style soup recipes I would absolutely TWIRL!!
Thanks for all you do 🙂
Sam Turnbull says
So happy you love the idea, Jennifer! Yes, a boullion based should work fine, just make sure to use enough that would make 2 cups of broth, and make sure it dissolves well into the milk mixture. You make want to mix it into a splash of boiling water first if you are afraid it won't mix properly. Enjoy!