Dairy Free Cream of Mushroom Soup (Vegan, Gluten Free, Soy Free Option)

Dairy Free Cream of mushroom soup is vegan, gluten free, and the ultimate comfort food. Combining 3 delicious things, creamy food, mushrooms, and soup, how can you go wrong?


  • 8 oz. package of mushrooms (I use cremini)
  • 1 tbsp canola oil or other neutral flavored oil
  • 1 tsp salt
  • 4 cups PLAIN soy milk or other plain milk of choice or 2 cups plant milk 2 cups water
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp black pepper
  • ¼ cup potato starch or corn starch
  • 1 cup cold water


  1. Chop the mushrooms into small bit sized pieces.
  2. Put oil and mushrooms in the pan with the salt and sauté the mushrooms at medium heat until they get darker and release their juices.
  3. Add milk, garlic powder, paprika, and black pepper.
  4. Heat until the soup just barely begins to bubble then reduce the heat to low.
  5. In a separate bowl, mix the potato or corn starch and water. Stir until it dissolves completely.
  6. Pour the starch mixture into the hot soup stirring constantly.
  7. Continue to heat the soup on low until it thickens and just starts to bubble.
  8. Turn off heat and serve hot.


  • Potato starch gives it a slightly better texture and flavor than corn starch, but if you don't have it corn starch will work well too.
  • If you are using thicker soy milk to make this like Silk brand or equivalent, use 2 cups milk and 2 cups water.
  • You can also use unsweetened plant based milk in this recipe.
  • Do not use vanilla flavored plant milk.
  • You may also thicken this soup by adding 1/4 cup of oil and 1/4 cup of flour to the bottom of a second soup pot. Heat the flour and oil for a minute then slowly ladle in the hot broth stirring with a whisk between each scoop of liquid until all of the soup is added and it begins to bubble.
  • If using the method with oil and flour, still add the extra cup of water, just don't add the cornstarch.