Gluten Free Cream Of Mushroom Soup Recipe

I have always been a HUGE fan of soups that are simultaneously satisfying and nutritious, like this gluten-free cream of mushroom soup. It’s rich and decadent, with an intensely earthy taste and aroma from the mushrooms. I almost couldn’t believe that such a creamy and smooth soup didn’t contain any gluten! The first time I made this mushroom soup at dinner, everyone loved it. Then and there, I realized I could serve it to anyone, not just those on a gluten-free diet. From then on, this healthy mushroom soup recipe has become a part of my dinner rotation.

My gluten-free cream of mushroom soup recipe will treat you to umami-rich comfort food. Believe it or not, there’s no need to simmer the soup for hours! I only cooked my creamy mushroom soup for about 20 minutes, and it turned out deliciously rich and creamy. To make your soup more mushroom-forward, I recommend using fresh white buttons or baby portabella mushrooms. Make sure to rinse off those shrooms before cooking! Sauté them with onions, garlic, and butter for added flavor. For a rich, velvety texture, I also used sweet rice flour, chicken broth, and light cream. On a dairy-free diet? You can easily swap out light cream for unsweetened non-dairy milk. I also adore the nutty taste that coconut milk brings, if you’re looking for another flavorful substitute.

Anyone who’s looking for gluten-free meals will love this homemade mushroom soup! AND you can easily use this recipe for any dish that asks for a regular canned cream of mushroom soup! Talk about versatility. I also personally love adorning my homemade cream of mushroom soup with fresh herbs on top. Serving it alongside bread makes it a belly-filling, complete meal as well. Happy cooking!

Gluten Free Cream Of Mushroom Soup Recipe

How To Make Gluten Free Cream Of Mushroom Soup

Warm up your tummy with a silky bowl of this gluten-free cream of mushroom soup made with light cream, chicken broth, and sweet rice flour. Top with fresh herbs and serve alongside crusty bread!

Prep: 10 mins
Cook: 10 mins
Total: 20 mins


  • 8 oz fresh mushrooms, sliced
  • ¼ cup sweet onions, finely diced
  • 2 cloves garlic, minced
  • 3 tbsp butter
  • 4 tbsp sweet rice flour, gluten-free
  • 1 cup chicken broth, low sodium, gluten-free
  • 1 cup light cream, (or whole milk)
  • salt and pepper, to taste
  • fresh basil, sliced, optional


  1. Sauté the mushrooms, onions, and garlic with butter in a 3-quart saucepan over medium heat for about 3 minutes.
  2. Sprinkle gluten-free sweet rice flour over the vegetables, then stir to blend the rice flour into the mixture. Continue to cook vegetables with sweet rice flour while stirring for 2 minutes.
  3. Gradually stir in the gluten-free chicken broth.
  4. Add light cream or milk and continue cooking over medium heat until the soup thickens.
  5. Season with salt and pepper to taste.
  6. Sprinkle basil over the top and serve. Enjoy!

Recipe Notes

  • Instead of flour, you can make your gluten-free soup deliciously thick with cornstarch instead.


  • Sugar: 1g
  • :
  • Calcium: 22mg
  • Calories: 141kcal
  • Carbohydrates: 7g
  • Cholesterol: 23mg
  • Fat: 12g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 5g
  • Polyunsaturated Fat: 2g
  • Potassium: 165mg
  • Protein: 2g
  • Saturated Fat: 5g
  • Sodium: 221mg
  • Vitamin A: 454IU
  • Vitamin C: 2mg
Nutrition Disclaimer
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