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 Campbellâs can. We calculated, tested, and finally came up with this version that is as close as you can get without the MSG, âmodifiedâ 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.
Dairy-Free Condensed Cream of Mushroom Soup (Campbell's Copycat)
Ingredients
Method
-
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 1 1/4 cups of very thick âcondensedâ cream of mushroom soup, weighing roughly 10 3/4 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.
122 Comments
Made this tonight as a test run for Thanksgiving and it was super simple with easy to follow instructions. It came out just as I’d hoped.
Now I can have green bean casserole without having to take lactaid. ð
So happy this worked out well for you Jaz and thank you for the feedback!
I love this recipe. I typically use it most when I’m making beef stroganoff. Way back when I used to make a broccoli and chicken casserole with campbells cream of broccoli. Would this work for that as well, where you just sub the mushrooms for broccoli? Every cream of broccoli recipe that I have found online is for the actual soup, not the condensed can that you would use in a casserole
Yes, it should work great! But instead of garlic powder, I would add mustard powder (same amount – large pinch) for a more authentic taste.
This might be a stupid question, but I have a recipe that calls for cream of celery soup. Can I use this same method, but subbing celery for onions?
Hi Gina, I have a condensed cream of celery soup recipe too! It’s here -> https://godairyfree.org/recipes/dairy-free-condensed-cream-of-celery-soup
Oh yum. I’ve tried just about every dairy-free product out there and numerous dairy-free recipes, but this version of condensed cream of mushroom is, as others have said, a game changer! Last night I made it using Oatly full fat unsweetened and unflavored oat milk and it was PERFECTION. It took just over 10 minutes to condense–maybe 13 minutes, The only substitute that I used was using Better Than Boullion Organic Roasted Chicken flavor in place of the salt. It added a really wonderful extra layer of flavor. This is a keeper. Thank you SOOO much for the recipe.
Apologies for my delay – thank you so much for your feedback Debbie!
This has been a game changer! I LOVE tater- tot hot dish but since going dairy-free, I didnât think Iâd be able to have it again. And then I found this recipe and itâs PERFECT!! The possibilities are endless.
Thank you!
So glad you love it Amy! Thank you for the feedback.
I’ve been making this for a couple of years now in order to introduce my vegan youngsters to the nostalgic Midwest casseroles of my own childhood, and it works super well! I save time by just whisking everything together really well in the pan while cold instead of blending (my old blender was a pain to clean), and never had a problem. Have used soy, almond, and zero sugar oat milk; all worked, but the soy definitely gave a soy taste to the casseroles, so I don’t use that one anymore. I couldn’t taste the Almond milk, so if you get a mild enough one, it’s fine. Question though: it has never once been done in 10 minutes. It usually takes 20-30 of simmering to get thick enough, which is a blocker for using this more often. Ideas what I could be doing wrong?
Hi Karen, thank you so much for your feedback! That’s odd, it’s never taken me more than 10, maybe 12 minutes maximum. You can turn it up to medium, and cook whisking. It might just be cooking cooler on your stove. I use the lower temperature just to help it thicken evenly, but it should still work fine if you increase the heat. Are you making it gluten free? That can take a little longer.
Amazing – easy and delicious. I used full fat Oatly, and a batch of fresh baby bella mushrooms since I had some to use up, cooked down and chopped. My husband is as delighted as I am, especially for creamy recipes that call for mushroom soup. I love mushrooms and will enjoy it as a soup, too. Thank you so much.
That’s so wonderful! Thank you for the feedback!
Amazing!! I’m on the FODMAP diet and I sautéed fodmap friendly mushrooms in garlic oil. Omitted onion and garlic powder. Used gluten free flour and lactose free milk. I couldn’t believe how tasty this is! Never thought I would be able to make my Classic Campbell’s Tuna casserole again. Thank you! I can’t wait to try different versions like celery or chicken.
That’s great! I’m so glad it worked well for you Dee and thank you for sharing your FODMAP adjustments.
have you ever tried to freeze this? I feel like it would be nice to make a large batch and freeze some. I donât use super often but itâs just me, so even just a regular batch would be good for a couple meals. I donât use super often but itâs just me, so even just a regular batch would be good for a couple meals I feel like.
I don’t personally freeze it for two reasons – it’s so fast to make and I don’t think sauces with any starch freeze very well. I have been told by some readers that they do freeze it without a problem, but just haven’t tried it myself. I think it does work well when frozen in something, like a casserole.
Hello would this recipe freeze well? And if so would I add the water before freezing or right before using? Thanks
If you’re planning to freeze it within another recipe, it might work well. If freezing on its own, I really can’t say. I haven’t tried it and recipes with starch can break down more with excessive heating / cooling. If you do try it, please let me know how it works out!
Can you do tree nuts? This recipe will definitely freeze well, and can be made with mushroom or vegetable broth -> https://godairyfree.org/recipes/dairy-free-condensed-cream-of-chicken-soup
Can I home can this recipe to use later?
I don’t have any experience in canning, so I couldn’t say.
Did you ever try canning this? If so, how did you do it?
No, I’m sorry, I’m not experienced with canning.
Impressive recipe! I know, I’m late to the party but like the others, I’d given up on some favorites b/c of the dairy so I just tried this now and AMAZING! Thank you!
Never late to the party with recipes – they’re timeless! Thanks for the feedback Anastasia.
This recipe has been a Godsend. My granddaughter has a serious esophageal condition and cannot eat dairy products. We always like to serve food at the table that she and the entire family can enjoy. We all love green bean casserole made with this recipe for Campbellâs copy cat mushroom soup. It tastes exactly like the original recipe!
I am so happy to hear you all enjoyed it Linda!
Wowza! This worked great for green bean casserole. My husband is the one with the dairy allergy but it’s so good I’m using this for everyone. One casserole equals a time saver for me. The only change I made was after it was cooked I gave it a couple quick pulses in the food processor to chop the mushrooms up a little bit.
Brilliant idea with the mushrooms Deb. Happy it worked out well for you!