19 Powerhouse Substitutes For Cream Of Mushroom Soup

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You can get cream of just about anything in a can: celery, potato, broccoli, and leek, to name but a few vegetable versions. Apart from being a tasty bowl of food in and of themselves, this wide range of canned soups also makes amazing ingredients for other recipes. Among the most flexible and popular is cream of mushroom soup.

Many home cooks use it to create an instant, delicious pasta sauce, to bring depth of flavor of a casserole or pie, or to thicken a stew, especially when they're short of time. While this canned favorite is certainly convenient, added ingredients, such as salt, make it a no-no for the health conscious. If you're looking for cupboard alternatives that will serve up a similar texture, flavor profile, and ease of use, here are 19 powerhouse substitutes for cream of mushroom soup that are guaranteed to give you delicious dishes.

If the only white sauce you've ever heard of is the unique Alabama version, and the cupboard is bare of cream of mushroom soup, don't panic. There's a great replacement you can sub in for your canned favorite, and it may be even more versatile in the long run. Béchamel sauce sounds fancy and it is French, but it's also very simple to make.

Mix three parts of all-purpose flour into two parts of melted butter in a pan to create a thick paste called a roux. Add this to a pan of milk that's warm enough for bubbles to form on the bottom (tip the pan a little to see), and stir until the roux is completely incorporated. If the béchamel is too thick, add more milk until you get the right consistency. Season it, then the sky's the limit. Add your béchamel as it is, or add mushrooms, cheese or other veggies, depending on your recipe.

If canned soups are instant, convenient additions to a cupboard, then powdered versions are their trusty wingmen. Need a speedy sauce and don't have a can of cream of mushroom soup to hand? Sprinkle a spoonful of mushroom soup and seasoning base into a home-made béchamel and you're good to go. You can pick up a packet of instant soup from almost every supermarket, but it's something you can also whip up at home and keep batches of in the freezer.

All you need is dry milk powder, corn starch, onion flakes or powder, a handful of dried herbs and seasoning. Mix them all together and keep the aromatic result in an airtight jar and you've got a powdered soup at your fingertips. They're a popular alternative for home cooks on social media, though one Redditor reminded readers to do their math: "Just calculate/estimate/think how much powder and how much water (or milk in soup powders that call for that) you need."

Lots of home cooks use cream of mushroom soup, both the ready-to-eat kind and the condensed version, as a savory boost for other meals. If you want the same thick texture but have run out of mushroom soup, don't worry — cream of broccoli soup makes for a great 1:1 substitute. 

A can will add the required thickness to your dish, as well as the creamy taste. Although it may lack mushroom's umami punch, cream of broccoli soup will bring a veggie-based depth to your food, not to mention a host of nutrients, including vitamin C and fiber. If your recipe demands it (or the children object to sneaky greens they haven't seen in the fridge) you can always throw in a handful of dried or fresh 'shrooms to balance out the broccoli.

When it comes to deep, savory taste, few things can beat home-made onion gravy, except maybe leftover onion gravy that you defrost and use instead of cream of mushroom soup. It has a similar flavor profile, and is super-easy to make. Just mix some finely chopped onions with a little butter and flour in a pan, then add vegetable stock and stir, until your gravy is as thick as you need. 

If you don't have the time (or confidence) to rustle up your own, you can buy ready-made onion gravy in a jar or in a packet mix. As well as bringing lots of flavor to a recipe, onions are full of goodies like quercetin, an antioxidant that can boost heart health by reducing inflammation.

This kitchen staple has been the backbone of many a macaroni and cheese dinner. Campbell's has cornered the market on cheddar cheese soup (many brands also add broccoli or potatoes) so if you need an alternative to mushroom soup, this one's a winner every time. Use it in a tater tot casserole or tuna bake to give them a creamy, cheesy twist, or add it to a pie filling for a tangy boost.

If your recipe calls for more of a savory taste but you don't have any cream of mushroom soup to hand, why not stir in a pot of French onion dip, alongside the cheddar cheese soup? The condiment will add more depth of flavor, giving you a dish that is both sophisticated and moreish. 

Home cooks love the versatility of cream of mushroom soup, but for family members or guests who are vegan, it's a no-no because of the dairy ingredients. However, cashew nuts make for a delicious and healthy alternative. They're a good source of nutrients, like magnesium and phosphorus, and they can be whipped up into a creamy, savory sauce in no time.

Soak your cashew nuts for two hours, then rinse and throw into a blender or food processor. Pop in garlic, salt, and a little water, and blitz the lot until smooth. Add more water if needed to achieve the consistency you want. If that sounds like too much work, you can buy ready-made jars of cashew cream and keep them in the pantry.

Want an easy, 1:1 replacement for cream of mushroom soup? Crack open a can of cream of potato, or this dried mix. It will have the same thick, rich sauce that home cooks love but it also has the advantage of a neutral flavor, providing a blank canvas for all sorts of culinary adventures.

Adding mushrooms provides the umami taste called for by a recipe, while other vegetables, herbs, and spices will take your potato-based sauce in a completely different direction. It's also one of the easiest soups to rustle up at home. Make a roux by whisking flour and melted butter together in a pan, add vegetable broth, milk and/or cream. Throw in the potatoes with some leeks for extra soupy goodness, and season to taste. 

The "cream of" part of a can of mushroom soup can sometimes be the most important part of a recipe, particularly when used in savory dishes such as casseroles or stews. It brings an extra richness to every mouthful and enhances many of a recipe's other ingredients. While vegan-friendly cream of mushroom soup is available, if you're unprepared and need a switcheroo, plant-based heavy whipping cream is your best friend.

It's ideal for slathering over desserts, but it's also great in all kinds of savory recipes, from pasta bakes to macaroni and cheese. Plus, you can add vegetables, herbs, and spices to achieve the flavor you need. Even better, the emulsifiers in plant-based heavy whipping cream can also help stop your sauce from splitting. 

When many of us think of tofu or tempeh, solid white blocks often come to mind. But these soybean-based foods can also be whipped to create a sauce that's a delicious substitute for cream of mushroom soup. Silken tofu is arguably the best kind for blending as it's a little softer, while tempeh, which has visible soybeans, will break down easily in a food processor.

Tempeh plant-based protein is more strongly flavored and has more fiber than tofu, which is richer in calcium. Both make creamy sauces that are perfect for a wide range of savory dishes. You can even mimic the texture of mushrooms with cubes or slices of harder tofu, for a 100% vegan replacement.

Each stick of raw celery contains more than 12 antioxidant nutrients, but that won't stop some people turning up their nose at it, no matter how long it lurks in the fridge. A sneaky way to get some of those benefits is to swap it for cream of mushroom soup in your next pasta bake, stroganoff, or chicken casserole.

Cream of celery soup has a distinct, savory taste that is softened by the creaminess of the sauce. That said, celery's slight bitterness does help other flavors stand out, adding complexity to a variety of recipes. Plus, it has a similar texture to its mushroom counterpart, so your sauces will stay rich and thick, and you can always add other vegetables if your recipe calls for them.

The humble chickpea really punches above its weight in terms of health benefits. It's a great source of protein and fiber, is full of nutrients that are good for the brain and heart health, and can help regulate blood sugar. This versatile legume can be bought in a tin, dry, or as a form of flour – and you can use all three as substitutes for cream of mushroom soup.

Soaked and canned chickpeas can be blitzed to create a thick paste which can be stirred into any sauce or soup that needs thickening. If you have too much and decide to make hummus, don't forget to add this extra ingredient. You can also sprinkle chickpea flour over meat or into liquids for the same result. The neutral taste won't unbalance your recipe's flavor profile, and your body will love the protein boost.

Anyone with celiac disease will know all too well that it took a long time for gluten-free cream of mushroom soup and other foods to appear in stores. If you don't have a can on standby in your pantry, don't panic. Sour cream will do just as good a job. It's got a similar sharpness that cream of mushroom soup delivers and, depending on the brand, also has a similar texture. 

Sour cream works well in recipes like ground beef stroganoff where you can add in fresh or dried mushrooms to get that umami boost. Some people who have celiac also add chicken broth with the soured cream. If you don't have any of the latter, a hefty dollop of Greek yogurt can be a great stand-in.

When it comes to finding a substitute for cream of mushroom soup, one of the fastest and easiest is cream of chicken soup. If you don't want to make it yourself, you can buy it ready-made in a can or as a powdered mix, and there's even a gluten-free variety.

While cream of chicken soup doesn't have the same umami punch of mushroom and can contain more salt, the texture is just as thick and creamy, and it will bring a savory boost to pie fillings, lasagnas, or soups. Of course cream of chicken soup isn't suitable for vegetarians, but you can add in dried mushrooms or fresh ones, straight from the fridge, and other veggies to boost a recipe's nutritional profile.

According to YouGov, fettuccine Alfredo is the fifth most popular pasta dish in the United States, and you can bet it's not just the pasta people love. Created by restaurateur Alfredo di Lelio, Alfredo sauce is a heady blend of butter and Parmesan cheese, though some recipes add cream and salt, and it's commonly mixed with pasta to create the aforementioned dish. But it's also a powerhouse substitute for cream of mushroom soup.

The sharp, tangy quality of authentic Parmesan cheese makes it a winner in lasagnas, stroganoffs or a chicken pie filling, while the rich, creamy texture is so similar to mushroom soup you may never go back. Homemade versions that stick to the original recipe are gluten free, as are some jarred versions of Alfredo sauce.

Devotees of Caribbean, Indian, and southeast Asian cuisine will already be familiar with coconut milk as it is a go-to ingredient for a range of exotic, savory recipes. Its thick, creamy texture makes this milk an ideal alternative to cream of mushroom soup, and it's vegan friendly too. However, it does need a little more careful handling than other substitutes.

If you've never put cans of coconut milk in soups or sauces before, be aware that high or prolonged heat, as well as acidic ingredients, can curdle it. Keep it on a low-to-medium heat, and wait until the end of cooking to add a splash of zingy lemon juice. The nutty flavor pairs well with lots of savory recipes, and you can thin it with vegetable broth if required. 

Onions really are the unsung heroes of so many recipes. They're the foundation of multiple sauces, adding flavor and color as they go, but they also make a heavenly soup. It's no surprise then, that cream of onion is a superb alternative for a can of cream of mushroom soup. As well as having a similar texture and richness, the onion version gently boosts the savory depth of everything from sauces to stews.

If you're not a desperate fan of onions, no matter their color, but you still want to achieve a similar result with a recipe, cream of leek soup can be a great option. It dials down the oniony flavor while at the same time bringing a little sweetness too, as well as that rich creamy texture.

Replacing a much-loved ingredient or addition to a recipe can be irritating at worst but at best, it can open up a whole new way of creating flavor. If you run out of the cream of mushroom soup that makes up your stroganoff, lasagna, or stew, and don't have any other alternatives to hand, a vegetable broth or stock can step in and do all the culinary heavy lifting.

It's as savory and flavorful as mushroom soup, and comes ready-made in handy cartons, including unsalted versions. If you make the broth, you can decide what vegetables or mix of fresh or dried herbs go into it, potentially boosting health benefits. For any recipes that call for a thicker sauce, stir in a little all-purpose flour or cornstarch to get the consistency you need, then add a slug of cream to get that silky mouthfeel.

Necessity is the mother of invention, so we're told, and if you have to think on your feet for a substitute for cream of mushroom soup, check in the fridge. One of the best 1:1 alternatives for most "cream of" canned soups is cream cheese. Just as it can elevate boxed mac and cheese, it brings that dairy smoothness and tangy flavor to everything from lasagna toppings to pie fillings.

Depending on your recipe, if you need a thinner sauce, whisk the cream cheese with a little milk to get the right consistency. Like other neutral additions to recipes, you can add all sorts of vegetables, herbs, and spices to this creamy combination.

Both condensed and evaporated milk both have around half as much water as traditional milk, and are delicious, creamy additions to many recipes. However, the condensed kind has added sugar, so only evaporated milk should be used as a replacement for cream of mushroom soup. It's easy to see why it's been a cupboard staple for generations.

While it can last for years unopened, you have to use it or lose it, once you've cracked the can. Evaporated milk is great for stirring into a rice pudding, but it also elevates soups and stews with that ultra-rich creaminess and distinctive tang. It can give a tasty twist to something relatively simple like mac and cheese or add sophistication to a meaty or veggie casserole. On top of all that, despite being a dairy ingredient, evaporated milk will tolerate both acidity and heat without curdling.