Dairy-Free Condensed Cream of Mushroom Soup (Campbell's Copycat)
Prep time
Cook time
Total time
This easy recipe is a sample from my flagship book, Go Dairy Free: The Guide and Cookbook. It can be used as a 1:1 vegan substitute for Campbell's Condensed Cream of Mushroom Soup in any recipe.
Recipe type: Soup
Cuisine: American
Serves: Makes 1¼ cups (the equivalent to one 10¾-ounce can of Campbell’s)
  • 1¼ cups unsweetened plain dairy-free milk beverage (do not use one with protein added)
  • 2 tablespoons all-purpose flour or white rice flour (for gluten free)
  • 1 tablespoon non-GMO cornstarch
  • 1 tablespoon oil (see Oil Options in post above)
  • ¾ to 1 teaspoon salt, to taste
  • ⅛ teaspoon onion powder
  • Generous pinch garlic powder
  • ½ cup canned mushrooms (pieces and stems), drained
  1. Put the milk beverage, flour, starch, oil, salt, onion powder, and garlic powder in your blender. Blend until smooth, about 30 seconds.
  2. Pour the soup mixture into a small saucepan over medium-low heat and add the mushrooms. Cook for about 10 minutes, whisking often. It should reduce to about 1¼ cups of very thick “condensed” cream of mushroom soup, weighing roughly 10¾ ounces.
  3. Use this condensed soup in recipes as you would the original. If you want to enjoy it as a prepared soup, see the Note below for directions.
  4. Store in an airtight container in the refrigerator for up to 2 days, or freeze it to enjoy later.
Prepared Dairy-Free Cream of Mushroom Soup Directions: Whisk about 1¼ cups water into the condensed cream of mushroom soup and heat it over low heat until warmed to your liking. Pour into bowls, and enjoy.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-condensed-cream-of-mushroom-soup-2