Gluten-Free Cream of Mushroom Soup From Scratch

There are some flavors that just taste like childhood, you know? For me, one of those is cream of mushroom soup. I can still picture my mom pulling out that familiar red and white can to start her famous green bean casserole for every holiday gathering. It was a staple, the glue that held so many of our family’s favorite dishes together.

But as I got older and started hosting dinners myself, I realized that can just wasn’t cutting it anymore. The flavor felt a little flat, a little one-note. When a dear friend of mine had to go gluten-free, I knew it was time to create my own version from scratch. I wanted something rich, creamy, and packed with real mushroom flavor, a homemade gluten free cream of mushroom soup that could stand on its own.

After a few tries, I got the texture just right, but it was still missing something. It needed a little secret, a touch of warmth and complexity. That’s when I reached for the smoked paprika. Just a half teaspoon transformed the entire pot, adding a subtle, smoky depth that made the earthy mushrooms sing. It’s the kind of soup that warms you from the inside out, and it’s so much better than anything you can buy in a can.

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Why This Gluten Free Cream of Mushroom Soup Recipe Works

Cream of mushroom soup is a culinary cornerstone, a classic American comfort food that has graced dinner tables for generations. Its popularity comes from its incredible versatility. It can be a simple, elegant starter for a fancy dinner or the savory, creamy base for countless casseroles, sauces, and hearty main dishes. It’s the kind of recipe that feels both nostalgic and timeless.

The challenge with making it gluten-free is achieving that signature velvety texture without a traditional flour-based roux. Many recipes fall short, ending up too thin or having a starchy aftertaste. This recipe sidesteps that issue beautifully by using a simple cornstarch or arrowroot starch slurry. It thickens the soup to perfection, creating a silky smooth consistency that lets the mushroom flavor shine through.

What truly sets this recipe apart, however, is the addition of smoked paprika. This isn’t your standard paprika. The “smoked” part is key. It lends a deep, warm, and almost bacon-like smokiness that perfectly complements the earthy, woodsy flavor of the mixed mushrooms. It elevates the soup from a simple classic to something truly special and memorable. The dry sherry also plays a crucial role, adding a bright, acidic note that cuts through the richness and adds a layer of sophisticated flavor you just won’t find in a can. This isn’t just a substitute for the canned version, it’s a major upgrade.

Ingredients for Gluten Free Cream of Mushroom Soup

The magic of this soup comes from using simple, high quality ingredients that work together to create layers of flavor. While the list might look straightforward, the way we combine them is what makes this recipe a standout. Each component plays a specific and important role in building the final, delicious result.

Here’s exactly what you’ll need to have on hand:

• 2 tablespoons unsalted butter or olive oil
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1 ½ pounds mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly grated nutmeg
• Sea salt and freshly ground black pepper to taste
• ¼ cup dry sherry or white wine
• 4 cups gluten-free vegetable or chicken broth
• 1 cup full-fat coconut milk or heavy cream
• 3 tablespoons cornstarch or arrowroot starch mixed with 3 tablespoons cold water
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves

The star of the show, besides the mushrooms, is the smoked paprika. This is my little twist that makes all the difference. Please don’t substitute it with regular or sweet paprika, the smoky element is absolutely essential for that deep, complex flavor we’re aiming for. For the mushrooms, using a variety like cremini, shiitake, and oyster adds so much more depth than just using one type. Each brings its own unique texture and earthiness to the pot.

When it comes to the liquid, be sure to use a good quality gluten-free broth, as it forms the backbone of the soup’s flavor. Also, opt for a dry sherry or a crisp white wine like a Sauvignon Blanc. Avoid “cooking wines,” which are often loaded with salt and additives. Finally, for that luxurious creaminess, full-fat coconut milk (from a can) or real heavy cream will give you the richest, most satisfying result.

Step-by-Step Instructions For Making Gluten Free Cream of Mushroom Soup

Making this soup is a wonderfully satisfying process, watching simple ingredients transform into a pot of pure comfort. We’ll build the flavor in layers, so don’t rush the steps. Give the mushrooms time to brown and the aromatics time to become fragrant. A heavy-bottomed pot or a Dutch oven is your best friend here, as it distributes heat evenly and helps prevent scorching.

1. Sauté the Aromatics

Start by melting the butter or heating the olive oil in your Dutch oven over medium heat. Once it’s shimmering, add the finely chopped shallot. Let it cook, stirring occasionally, until it has softened and turned translucent. This usually takes about 3 to 4 minutes. Then, add your minced garlic and cook for just another minute until you can smell that wonderful garlic aroma. Be careful not to let the garlic burn, or it will turn bitter.

2. Brown the Mushrooms

Now, turn the heat up to medium-high and add all of your sliced mushrooms to the pot. The key to deeply flavorful mushrooms is getting a good brown sear on them. Don’t stir them too much at first. Let them sit in the hot pan to release their liquid. It might seem like a lot of mushrooms, but they will cook down significantly. Continue cooking, stirring more frequently once the liquid has evaporated, for about 10 to 15 minutes until they are nicely browned and caramelized.

3. Add Spices and Deglaze

Stir in the smoked paprika, freshly grated nutmeg, salt, and pepper. Let the spices toast with the mushrooms for one minute to bloom their flavor. Next, pour in the dry sherry or white wine. This is called deglazing. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Cook until the sherry has almost completely evaporated, leaving behind its concentrated flavor.

4. Simmer the Soup

Pour in the gluten-free broth and bring everything to a simmer. Once it starts bubbling gently, reduce the heat to low, put the lid on the pot, and let it simmer for 15 minutes. This step is crucial for allowing all those amazing flavors to meld together into a cohesive, savory soup.

5. Thicken and Finish

While the soup simmers, prepare your thickening agent. In a small bowl, whisk together the cornstarch or arrowroot starch with the cold water until it’s completely smooth, with no lumps. This is called a slurry. Slowly pour the slurry into the simmering soup while whisking constantly. Continue to cook and stir for another 5 to 7 minutes until the soup has thickened to your desired consistency. Finally, reduce the heat to low, stir in the coconut milk or heavy cream, fresh parsley, and thyme. Heat it through gently, but do not let it boil after adding the cream. For a smoother soup, you can use an immersion blender to partially blend it, or leave it chunky for a more rustic feel. Always taste and adjust your seasoning before serving.

How To Serve Gluten Free Cream of Mushroom Soup

This soup is so rich and flavorful that it’s absolutely wonderful all on its own, served hot in a big, cozy bowl. A simple garnish of fresh parsley or thyme leaves adds a pop of color and freshness that brightens up the whole dish. It’s the perfect simple lunch or elegant starter for a multi-course dinner.

But if you want to dress it up a bit, there are so many fantastic ways to serve this gluten free cream of mushroom soup. The creamy, earthy base is a perfect canvas for a variety of textures and flavors. Think of it as a starting point for your own culinary creativity. A little extra touch can turn a simple bowl of soup into a truly impressive meal.

Here are a few of my favorite ways to serve it:

• With Crispy Toppings: Texture is everything! Top your soup with some crunchy, gluten-free croutons, crispy fried shallots, or even some crumbled bacon for a savory, salty kick. Toasted pumpkin seeds or a swirl of high-quality olive oil also work beautifully.
• Add a Swirl of Creaminess: For extra richness and a beautiful presentation, add a swirl of crème fraîche, sour cream, or some more coconut cream just before serving. A dollop of herbed goat cheese that melts into the hot soup is also divine.
• Serve with Dippers: There’s nothing better than dipping something delicious into a creamy soup. Serve it alongside slices of crusty gluten-free bread, cheesy garlic bread, or simple gluten-free crackers for scooping up every last drop.
• As a Base for Other Dishes: Don’t forget this soup’s roots as a kitchen workhorse! Use it as a luxurious, homemade sauce over grilled chicken or pork chops. It’s also the perfect foundation for a next-level gluten-free green bean casserole or a creamy chicken and mushroom pasta.

No matter how you choose to serve it, this soup is sure to be a hit. It’s comforting, elegant, and packed with flavor, making it a versatile addition to your recipe collection.

How To Store & Reuse Gluten Free Cream of Mushroom Soup Leftovers

One of the best things about making a big pot of soup is enjoying the leftovers. This gluten free cream of mushroom soup stores wonderfully, and the flavors often get even better the next day as they have more time to meld together. Proper storage is key to making sure it tastes just as good as when you first made it.

Whether you have a little or a lot left over, you can easily save it for a quick and comforting meal later in the week. I often make a double batch specifically so I have some ready to go in the freezer for a busy day. It’s like a delicious gift to my future self.

Here’s how to best store and reheat your leftover soup:

• Refrigeration: Allow the soup to cool down to room temperature before storing. Transfer it to an airtight container and it will keep well in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat it gently on the stovetop over medium-low heat, stirring occasionally until it’s warmed through. Avoid boiling it, especially if you used heavy cream, as it can cause it to separate.
• Freezing: This soup also freezes quite well. Let it cool completely, then pour it into freezer-safe containers or heavy-duty freezer bags. Be sure to leave about an inch of space at the top to allow for expansion. It can be stored in the freezer for up to 3 months. To reheat, let it thaw overnight in the refrigerator first, then warm it on the stovetop. If the texture seems a little grainy after thawing, which can sometimes happen with cream-based soups, a vigorous whisking or a quick pulse with an immersion blender will bring it right back to its creamy state.

Beyond simply reheating a bowl, the leftovers are fantastic for repurposing. You can use the chilled, thick soup as a rich and flavorful base for a quick weeknight casserole. Try stirring it into cooked pasta with some leftover chicken, or use it as a savory gravy over mashed potatoes or gluten-free biscuits. It’s a wonderful shortcut to a delicious and comforting meal.

Substitutions & Variations For Gluten Free Cream of Mushroom Soup

This recipe is absolutely delicious as it is, but it’s also wonderfully flexible. A great recipe should serve as a guide, and I always encourage folks to make things their own. Whether you have dietary restrictions or just want to experiment with different flavor profiles, there are plenty of easy swaps and additions you can make.

Feel free to play around with the ingredients based on what you have in your pantry or what your family prefers. You can easily tweak this recipe to be vegan, add more protein, or introduce different herbal notes. It’s hard to go wrong when you start with such a flavorful base.

Here are some substitutions and variations to get you started:

• For a Vegan or Dairy-Free Version: This recipe is easily made vegan. Simply use olive oil instead of butter, and stick with the full-fat coconut milk option instead of heavy cream. Also, be sure to use vegetable broth. The result is just as creamy and satisfying.
• Different Mushrooms: While the cremini, shiitake, and oyster blend is fantastic, feel free to use any mushrooms you love. Simple button mushrooms will work, or you could get fancy with porcini or chanterelle mushrooms for an even more intense, woodsy flavor. Rehydrating some dried porcini mushrooms and adding them along with their soaking liquid will add incredible depth.
• Herb Variations: Thyme and parsley are classic, but other herbs work beautifully too. A little fresh rosemary or sage added during the simmering step would lend a lovely, aromatic quality that is perfect for fall. A fresh bay leaf tossed in while simmering would also be a great addition.
• Make it Heartier: To turn this soup into a complete meal, feel free to add some protein. Some shredded rotisserie chicken, cooked wild rice, or even some browned sausage would make it a much heartier, stew-like dish that’s perfect for a chilly evening.

Don’t be afraid to experiment. Cooking is all about making food that you and your loved ones enjoy, so use this recipe as your starting point and create your perfect bowl of gluten free cream of mushroom soup.

5 FAQs About Gluten Free Cream of Mushroom Soup

Here are some straightforward answers to the most common questions I receive about this gluten free cream of mushroom soup recipe.

How do you make gluten free cream of mushroom soup thick without flour?

This is probably the most frequent question I get, and it’s a great one! Traditionally, cream soups are thickened with a roux, which is a paste made from equal parts flour and fat cooked together. Since we can’t use wheat flour, we need a different method to achieve that lovely, velvety consistency. My preferred method, and the one used in this recipe, is a cornstarch slurry. It’s incredibly simple and effective.

A slurry is just a mixture of a starch, like cornstarch or arrowroot starch, with a small amount of cold liquid, in this case, water. The key is to whisk it until it’s completely smooth before adding it to the hot soup. If you add the starch directly to the hot liquid, it will clump up instantly. By dissolving it in cold water first, you allow the starch granules to disperse evenly. When you slowly whisk the slurry into the simmering soup, the heat causes the starch granules to swell and gelatinize, which thickens the entire pot of soup beautifully and without any lumps. It creates a silky texture that doesn’t mask the delicate mushroom flavor and is naturally gluten-free.

What are the best mushrooms to use for gluten free cream of mushroom soup?

You can truly make a delicious soup with just one type of mushroom, like the common cremini (baby bella) mushrooms you can find in any grocery store. They have a wonderful, earthy flavor and are a great starting point. However, to create a soup with real depth and complexity, I highly recommend using a mix of different mushrooms. Each variety brings its own unique flavor and texture to the party.

For this recipe, I love a combination of cremini for their classic, savory base, shiitake for their slightly smoky and meaty texture, and oyster mushrooms for their delicate, almost seafood-like flavor. This blend creates a wonderfully layered and robust mushroom profile. Don’t be afraid to experiment with what’s available and fresh at your local market. Wild mushrooms like chanterelles or morels would be an incredible, luxurious addition if you can find them. Even rehydrating a small amount of dried porcini mushrooms and adding them along with their flavorful soaking liquid can add an unbelievable depth of flavor.

Can I make this gluten free cream of mushroom soup ahead of time?

Absolutely! This is a fantastic recipe to make ahead of time, which makes it perfect for meal prep or for getting a head start on a dinner party. In fact, I think the soup’s flavor actually improves after a day in the refrigerator, as all the individual flavors of the mushrooms, sherry, and spices have more time to meld and deepen. It’s a great way to make a weeknight meal feel effortless or to reduce your stress when entertaining guests.

To make it ahead, simply prepare the soup completely according to the recipe instructions. Allow it to cool down to room temperature, and then store it in an airtight container in the refrigerator for up to four days. When you’re ready to serve, just reheat it gently in a pot on the stovetop over medium-low heat. Stir it occasionally to ensure it heats evenly, and be careful not to let it come to a boil, which can affect the texture of the cream. You might find it has thickened slightly in the fridge, if so, you can add a small splash of broth to thin it to your desired consistency before serving.

Is this gluten free cream of mushroom soup recipe also dairy-free?

Yes, it can very easily be made completely dairy-free and vegan without sacrificing any of its delicious creaminess. I specifically developed this recipe to be adaptable because so many of my friends and family have different dietary needs. You just need to make two simple substitutions, and you won’t miss the dairy at all.

First, instead of using unsalted butter to sauté the shallots and mushrooms, simply use a good quality olive oil or another dairy-free butter alternative. Second, when it comes time to add the creamy element at the end, opt for full-fat canned coconut milk instead of the heavy cream. The full-fat version is essential for achieving that rich, luxurious texture. Don’t worry, the soup will not have a strong coconut flavor. The small amount used is just enough to add creaminess, and its flavor blends seamlessly with the earthy mushrooms and smoky paprika. Just be sure you also use vegetable broth to keep it fully vegan.

What makes this homemade gluten free cream of mushroom soup better than canned?

Oh, let me count the ways! While canned soup can be a convenient shortcut, there is simply no comparison in flavor, texture, or quality when you make it from scratch. The most significant difference is the taste. This homemade version is built on layers of real, fresh ingredients. You get the deep, caramelized flavor from browning a generous amount of mixed mushrooms, the aromatic base of real shallots and garlic, the bright tang from deglazing with dry sherry, and that special smoky warmth from the paprika.

Canned soups often rely on artificial flavorings, high levels of sodium, and modified food starches to create their taste and texture. With this recipe, you control everything. You get to use fresh herbs, a high-quality broth, and you can season it perfectly to your liking. The texture is also far superior, it’s velvety and rich without being gloppy or gelatinous. Plus, making it yourself means you know exactly what’s in it, with no hidden gluten, preservatives, or unpronounceable ingredients. It’s a bowl of pure, comforting, and wholesome flavor.

Try These Recipes Next

If you loved the rich, savory, and earthy flavors in this soup, I know you’ll enjoy these other mushroom-centric recipes from my kitchen.

• Creamy Spinach Mushroom Chicken Pasta: A perfect one-pan weeknight dinner that brings together tender chicken and mushrooms in a luscious cream sauce.
• Homemade Salisbury Steak with Mushroom Onion Gravy: Pure comfort food at its finest, featuring juicy steaks smothered in a rich, savory gravy.
• Savory Miso Butter Sautéed Mushrooms: A simple but incredibly flavorful side dish where umami-rich miso butter elevates simple sautéed mushrooms to a whole new level.

I hope you give them a try and love them as much as we do!