Here it is, one of the most requested dairy-free recipes on the planet. Over the years, I’ve seen several wannabe recipes, but this dairy-free condensed cream of mushroom soup is the true Campbell’s Copycat. Tony and I created it over a decade ago, for the first edition of Go Dairy Free: The Guide and Cookbook. You can still find it in the 2nd Edition, and today, I’m sharing our secret recipe with all of you.
Dairy-Free Condensed Cream of Mushroom Soup (Campbell’s Copycat!)
Now, more than ever in our lifetimes, we need some good pantry recipes that we can count in. This dairy-free condensed cream of mushroom soup is one of those staples. It take minutes to make and uses ingredients that most of us have in our pantries every day. It’s versatile, simple, cheap, and just like that can of Campbell’s soup!
Most of the copycat recipes on the internet use way too much fat, are overly complicated, or use ingredients that are nothing like the one’s in Campbell’s condensed cream of mushroom soup.
So over a decade ago, Tony and I decided to dissect the ingredients on the original Campbell’s can. We calculated, tested, and finally came up with this version that is as close as you can get without the MSG, “modified” ingredients, and secret spices used in their version.
Just like Campbell’s, this recipe is naturally nut-free, low in fat, and it takes just one pan and minutes to make. It can also be made into soup, or used as is in dairy-free green bean casserole, pasta, or other timeless recipes. But unlike the original, our recipe is dairy-free, soy-free, and even optionally gluten-free!
Quick Ingredient Tips
- Using Fresh Mushrooms: We use canned because this gives it the true Campbell’s taste, but you can use fresh. Simply saute about 1 cup of sliced mushrooms (or more if you wish) in a little oil, for about 5 minutes over medium-low heat. Add them to the recipe in place of the canned mushrooms.
- Choosing Your Milk Beverage: Each milk beverage performs differently and tastes a little different. I recommend using your favorite go-to unsweetened milk alternative for cooking purposes. We’ve enjoyed this recipe most with rice milk, cashew milk, and coconut milk beverage. For our tastes, almond milk was too pronounced, but I know some of you will like it. I recommend avoiding milk beverage with added protein because most brands separate when cooked and/or can thicken strangely.
- Best Oil Options: For the most seamless taste, use a neutral-tasting oil like grapeseed oil, rice bran oil, extra-light olive oil, non-GMO canola oil, or vegetable oil. You can use another medium-heat oil, but it could mildly affect the flavor.
The photos in this post are of the condensed version, which is why it looks quite thick! If you make it as soup, it thins out to the perfect consistency. Both version are creamy and smooth.
Special Diet Notes: Dairy-Free Condensed Cream of Mushroom Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 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
- Put the milk beverage, flour, starch, oil, salt, onion powder, and garlic powder in your blender. Blend until smooth, about 30 seconds.
- 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.
- 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.
- Store in an airtight container in the refrigerator for up to 2 days, or freeze it to enjoy later.