This Vegan Mushroom Soup is inspired by Hungarian recipes and is rich, creamy, and full of flavor. Completely plant based and gluten free, it’s the best make ahead option for a light lunch or filling dinner full of nutrients. Serve it on its own or with your favorite gluten free bread!
Why You Should Skip the Canned Mushroom Soup!
If you’re anything like us, you grew up eating canned soups. You know, the ones with the red and white labels that just need to be heated up and eaten with a spoon? Yep, those. They were staples in our childhoods, and we still get a nostalgic craving when the weather begins to cool. However, one outlook at the ingredient lists and you’ll see an exorbitant amount of sodium and no real nutrients to be found. So, we found a way to recreate all the creamy goodness we love while eliminating the additives and fillers we don’t with this vegan mushroom soup!
Not only is it tasty, but it’s also made with whole food ingredients that are budget-friendly and good for you, too. Plus, it’s a breeze to prepare and can be made in advance and enjoyed throughout the week. One bite, and you’ll never go back to the store-bought stuff again!
A Better for You Mushroom Soup Recipe
ust to clarify, this recipe isn’t for condensed soup or even vegan cream of mushroom soup – it’s for ready-to-eat soup. Think of it as a lightened-up version of your grandma’s creamy mushroom soup…dairy free, of course!
All it took was a few simple swaps, to create the same great flavor with less saturated fat, less sodium, and a boost of probiotics. Plus, it’s gluten free, grain free, vegetarian, and paleo friendly, too!
Simple Dairy Free Ingredients
The beauty of mushroom soup is that it has a rich, intricate taste that is achieved with very basic ingredients. For this vegan version, here’s what you’ll need:
- Unsalted Vegan Butter – Refined avocado oil or olive oil may be substituted.
- Vegetables – yellow onions and cremini mushrooms or white button mushrooms add a savory flavor and a boost of nutrients and fiber.
- Dry White Wine – Technically optional, the acid from the white helps enhance the flavor of the mushrooms and onions.
- Herbs and Spices – Dill, paprika, salt, black pepper, and parsley are included to create a robust flavor. For our version, we include Hungarian paprika to replicate the sweet heat of Hungarian mushroom soup. If you can’t find it in your local grocery store, it is easily replicated with a combination of hot and smoked paprika!
- Tamari Sauce or Coconut Aminos – This helps create the salty, umami taste we’re looking to achieve without the need for soy sauce. As a result, the soup has less sodium and no gluten!
- Broth – Vegetable broth or chicken broth helps thin out the soup while boosting the taste.
- Non-Dairy Milk – Crucial to creating a creamy consistency. Any non dairy milk such as almond milk, oat milk, or hemp milk will work!
- Arrowroot Flour – Used to create a sort of roux and thicken the soup. If needed, tapioca starch may be substituted, depending on the texture of your soup may vary.
- Full Fat Coconut Milk – A great replacement for heavy cream, this is the secret to creating an ultra decadent vegan mushroom soup. That being said, feel free to use Greek yogurt if dairy is well tolerated.
Pro-Tip: Feel free to add in extra veggies or plant based protein of choice!
How to Make This Vegan Mushroom Soup Recipe
From start to finish, this recipe is ready in an hour and couldn’t be easier to make when you follow the steps below!
- Heat a large pot over medium heat, and melt the butter ensuring it coats the bottom completely.
- Sauté the onions until they’re fragrant and translucent. Then, add in the mushrooms, and sauté until they’re browned and coated in butter.
- Stir in the wine (if using), dill, paprika, tamari sauce, and broth. Then, cover the pot, and simmer for 15 minutes.
- In the meantime, whisk the milk and arrowroot together in a small bowl. Add the mixture to the pot, stir to combine, cover, and simmer again.
- Stir in the remaining ingredients, and let warm on low heat until heated through. Garnish, serve warm, and enjoy!
Serving Suggestions
Pair this mushroom soup recipe with all your favorite sides for a well-rounded meal that leaves you feeling satisfied! Some of our favorites include:
How to Store Leftover Vegan Mushroom Soup
One of the best things about this recipe is that it’s perfect to make ahead of time! That means you can prepare it once, and enjoy it all week.
Fridge: Store in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Keep in the freezer for up to 3 months.
Reheating: Let your frozen soup thaw in the fridge overnight, and warm leftovers in the microwave or on the stovetop when you’re ready to eat.
More Vegan Soup Recipes You’ll Love
If you enjoy this vegan mushroom soup recipe, you won’t want to miss out on more of our favorite cozy soups listed below!
- This Vegan Broccoli Cheese Soup is so “cheesy” you’ll never believe it’s completely dairy free!
- Made with simple, wholesome ingredients, this Vegan Tomato Soup is guaranteed to warm you up from the inside out.
- Creamy and comforting, this Roasted Corn Vegan Soup is ready in just 35 minutes!
- Cumin Roasted Root Vegetable Soup is quick, versatile, and so tasty even the kids will be excited to eat their veggies.
Creamy Vegan Mushroom Soup
- Total Time: 1 hour
- Yield: 4–5 servings 1x
- Diet: Vegan
Description
Inspired by Hungarian mushroom soup, this creamy vegan mushroom soup is full of flavor and ready in under an hour for a satisfying gluten-free comfort food you’ll love!
Ingredients
- 4 Tablespoons refined avocado oil or olive oil
- 1 1/2 cups chopped onions
- 1 pound (~3-4 cups) Cremini or white button mushrooms, sliced
- Optional: 1/3 cup dry white wine
- 2 teaspoons dried dill weed or 1 1/2 Tablespoons fresh dill, finely chopped
- 1 Tablespoon hot paprika
- Optional: Pinch of smoked paprika
- 1 Tablespoon tamari sauce or coconut aminos
- 2 1/2 cups vegetable or chicken broth
- 1 cup non-dairy milk
- 3 Tablespoons arrowroot flour (See notes)
- 1 teaspoon kosher salt
- Ground black pepper to taste
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup full-fat coconut milk, canned and chilled (See notes)
Instructions
- Heat a large pot over medium heat. Place butter in a pot and melt, coating the pan.
- Place the onions in the pot, and sauté for 5 minutes. Add the sliced mushrooms, and sauté for an additional 5 minutes until mushrooms are browned and coated in butter. Onions will brown as well.
- Stir in the wine, dill, paprika, tamari sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the non-dairy milk and arrowroot flour. Pour the flour and milk mixture into the soup, and stir thoroughly to blend. Cover pot, and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley, and solid coconut cream. Mix together, and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
- Garnish with extra chopped parsley and cracked pepper. Serve immediately.
- Store in an airtight container in the fridge for 3-4 days.
Notes
Once cooled completely, leftover soup can be kept in the freezer for up to 3 months.
Substitutes – *Tapioca may be substituted for arrowroot flour, but the texture will vary. Greek yogurt may be substituted for coconut milk, if dairy is well tolerated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 189
- Sugar: 5 g
- Sodium: 791.1 mg
- Fat: 14.5 g
- Saturated Fat: 8 g
- Carbohydrates: 10.2 g
- Fiber: 2 g
- Protein: 6.9 g
- Cholesterol: 37.3 mg
Keywords: vegan mushroom soup, mushroom soup, mushroom soup recipe, comfort food, mushroom, soup, gluten free, vegan, dairy free, vegetarian
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!
So good! One of my favorites. Easy to follow and gets the stamp of approval from my Hungarian husband
★★★★★
Oh that is what I like to hear! So glad you enjoyed it. Thank you for the feedback and tell your husband thank you as well 😉
Just made this soup. Followed the recipe exactly but poured it over 1/2 cup of cooked mix rice. Give it some texture and served with an arugula salad. We both enjoyed it immensely
★★★★★
That sounds divine! almost like a mushroom stroganoff topping!
I was so skeptical that this would be as good as the reviews said, but oh my gosh, I can’t stop eating it. I did the full vegan version, (thank you for the options!!!) It is perfect in every way. I Can’t wait to make it again!
★★★★★
Oh I am so glad! Yes, I love the creaminess too. I freeze this soup a lot for meal prep. Enjoy!
If you made 3X the recipe would you literally triple all the ingredients or how would you adjust it appropriately?
I might try doubling it first to see how that goes, then make a another single batch and compare then combine them. Does that make sense?
This soup is amazing! This is definitely going into regular rotation! I left out the wine and smoked paprika – might add them next time just to see, but even without them, this is a 10-star recipe! Thank you so much!
★★★★★
I’m so glad! Thanks for the feedback Nicole. Did you use yogurt or non dairy yogurt to thicken as well?
Excellent!
★★★★★
Thank you! Glad you enjoyed it.
In terms of technique, I recommend browning onions alone, then browning mushrooms separately. I made my X-1 version as outlined above, but mushrooms take up moisture from onions and don’t brown quite as well in their company. Once the combo was browned in a frying pan, I transferred to a saucepan for the rest of the cooking.
I reduced the smoked paprika to 1/2 T and was happy w the result.
(I had no arrowroot, and I’m ok w gluten, so I used coconut milk and wheat flour to good effect. I used an immersion blender to make the mixture lump- free, and it thickened the soup immediately on adding.)
Had coconut aminos on hand, and finished the soup w unsweetened coconut yoghurt.
The result was a rich, deeply flavorful soup with a good bit of spiciness, even with the changes imposed by my pantry, so I’d call this a forgiving recipe w room for reasonable substitutions.
Love your tips! Thank you for feedback
Yum me. I used vegan butter and almond milk. Other than that I followed the recipe and was awesome. Being Vegan it’s an amazing soup.
★★★★★
Oh I am so glad! Thanks for the feedback Austin!
Have made it twice, so good!
★★★★★
Found your recipe when my husband requested mushroom soup. I can’t eat mushrooms (AIP). After his first taste, he said “this is DELICIOUS!!!” And “you can make this soup ANYTIME you want!” THANK YOU Lindsay for this recipe. I made big batch and will freeze small portions in freezer bags. It will be a regular staple in this house.😁
★★★★★
I’m so happy to hear this, Mary Anne! I’m sorry that you won’t be able to enjoy the soup with your husband, though.
Can I please remind you that if you use butter, chicken broth, greek yogurt or sour cream, it is NOT VEGAN. Vegan means there are NO ANIMAL PRODUCTS USED AT ALL! NOT ONE. You can call it Vegetarian, but NOT IF YOU USE CHICKEN BROTH!
I understand your concerns, Chelsea. There are vegan options in the recipe card. For example, vegetable stock/broth can be used. We list chicken stock for people who aren’t on a vegan diet. Likewise, we list coconut or nut milk products to use.
It IS misleading, though, when you title something VEGAN and proceed to list a plethora of non-vegan ingredients. People often adjust according to their own desires, and a vegan ingredient won’t stop a non-vegan from using a non-vegan alternative. Promoting a recipe as vegan and then listing dairy ingredients will, however, stop a vegan from trusting your recipes.
We can certainly retitle it with vegan options instead.
I definitely am not trying to confuse or mislead anyone. I recreated this recipe with vegan ingredients first and then dairy ingredients as another option, per reader request.
I made this soup today and it is wonderful. Didn’t use any dairy and even my husband loved it.
★★★★★
Yay for husband approved! 🙂
I made this tonight and it was a hit! Easy to make and satisfying to eat. You know it’s a hit when a teenager has 2nds! I’ll make it again and again!
Thanks for sharing this recipe.
★★★★★
Oh I am so glad. Thanks for feedback with the teenagers too! YAY!
This soup was absolutely AMAZING! Soo delicious, the whole family loved it, even the 2 picky kids. 🙂 I omitted the white wine, and used almond milk, then at the end added coconut yogurt instead of greek yogurt. I followed everything else in the recipe, and it was the best mushroom soup I‘ve ever had! And even Vegan! I give it 2 thumbs up! 😉
★★★★★
I’m so glad! Thanks for the feedback Melissa!
Fantastically delicious!
★★★★★
Thanks, Kelly! Glad you loved it!
Great recipe! I love Dill but hardly ever get a chance to use it. It went so well with the mushrooms, it’s a wonder I’ve never tried them together before!
I added some garlic after the mushrooms began to brown (love love love garlic) and added about 2 cups of chopped collard greens with the vegetable broth (for a little color and fiber) it turned out beautifully. That’s the cool thing about soups, you can really tweak the recipe, add in a little if this or that.
Thank you for sharing!
★★★★★
So glad you enjoyed it! Love the extra greens you added.
Very easy to make and very delicious.
★★★★★
Thanks, Olivia! Glad to hear that!
This soup is delicious!!! So happy I tried it.
★★★★★
Yaayy! Glad to hear that Sherri!
Hello, I love making your recipes but I was wondering if I could do this in a pressure cooker to make the process faster. Thank you so much.
Good question! I haven’t tried it. The milk might burn on high so I would sautee mushroom and onion, then add the everything but the last few ingredients; salt, ground black pepper, lemon juice, parsley and yogurt (or solid coconut cream). Maybe pressure cook manual 10 minutes. Slow release, then stir in the salt, ground black pepper, lemon juice, parsley and yogurt (or solid coconut cream). Mix together and allow to heat through over low heat/warm for an additional 10 minutes until thickened. That’s my best guess. Haha, doable!
Hello, I love making your recipes but I was wondering if I could do this in a pressure cooker to make the process faster. Thank you so much.
I added turmeric and skipped the sour cream to be dairy free. Served with rice and butternut squash zoodles, and a free range egg on top. Delicious.
★★★★★
oh that sounds wonderful Kristen!
I made this today and it was divine! I’m not usually much of a soup person (basically never eat them, make them, order them out, etc) but I wanted to make something seasonal to welcome in the colder months, and this was such a good start to that tradition. I used greek yogurt and the consistency and taste were great. I added a tiny bit more paprika (didn’t have any smoked!) than the recipe called for, which I recommend if you want a slightly spicier/bolder savory taste. I had also used dried parsley instead of fresh, so I added half about 8 minutes into simmering, and the other half as the directions stated. I paired it with some olive bread and have already sent the link to this recipe to basically all my friends and family members lollll will absolutely be making again!
★★★★★
Oh I am so glad! Maybe soup will be your new love. hehe. 😉
For once I followed a recipe exactly, using butter, almond milk, coconut cream and tapioca flour. It is wonderful. What a blessing this is. thank you.
★★★★★
This soup is amazing and rich in flavor. I used coconut milk, and I did use some white wine! Fabulous recipe, will be making this often this winter!
★★★★★
So glad you enjoyed it Cara! Thanks for feedback .
Soooo good! I was out of paprika, so I added a little cayenne and a tsp of red pepper flakes. It still had a wonderful, complex flavor. My partner and I loved it!!
★★★★★
Thanks, Tom! Glad to hear that y’all loved it!
I made a variant of this since I didn’t have the smoked paprika- and I wound up using basil, parsley and oregano with ghee. I made it will all shiitakes – since I had a ton from my CSA box. Is also used coconut cream instead of milk, and I skipped the yogurt since I am lactose intolerant. It came out soooo good!
★★★★★
That’s awesome! Glad it worked out for you!
It’s getting colder here in Sweden now and this soup was so cozy and hearty! I didn’t have vegan yoghurt at home so I used oat cream instead, turned out great. Thanks for a great recipe!
★★★★★
Great idea! Glad the oat milk worked. Good to know!
Surprisingly delicious and light. I’ll definitely make it again!
★★★★★
So glad! Thanks for feedback Anita
Looks delicious and I can’t wait to try!! But the use of butter makes it not vegan right?
You can use a vegan butter (I’ve used Miyokos or earth balance) or refined coconut oil to make it vegan.
This soup is absolutely amazing. And being Hungarian by heritage, it brought me back to my grandma’s cooking in childhood — except this soup is much healthier! I used plant based milk with a tapioca flour for the thickener – delish, and a plain goat milk yogurt with 2 tsp of lemon juice for the “sour cream” – amazing. It is inspiring me to try to adapt other Hungarian recipes with a semi-Vegan flair! Thank you so much for this version of Mushroom soup. It will be one I make over and over again. Next time I will try with coconut milk. Can’t wait.
★★★★★
Oh wonderful! Thanks for feedback Janet. ANd I love that you use goat milk! YUM!
This recipe sounded the most flavorful of all the vegan creamy mushroom soup recipes I found, so I tried it. I used tapioca starch instead of arrowroot flour, oat milk, and plant based sour cream instead of coconut milk or yoghurt. It came out great! I cut it in half. I mixed in brown crimini and white mushrooms. All the simmering thickens it up nicely. I also used homemade vegetable stock, and home grown parsely. I didn’t have dill weed, so substituted dried oregano. Great recipe!
★★★★★
Oh yum! I love that you use oregano! Good call!
The best dish eaten in a long time. We had left over ravioli. Mushroom sauce went over it👍🏻
★★★★★
So glad to hear that you loved it!! Thanks, Jamie!
This is very, very good!
★★★★★
Am a huge fan of mushrooms and this soup is healthy, creamy and more comfort food…i can’t wait to try it…Thanks for sharing……!
★★★★★
So glad! Yes, we loved this. Keep me posted!
Loving your gluten free recipes- so glad I found you! Can you talk a little about arrowroot flour and how it performs in the soup? I have found different flours often work better in different recipes. One thing we don’t love at our house is a gritty mouth feel which some flours produce. I have been able to prevent that by blending certain flours in a recipe vs using just one. Wondering what to expect with arrowroot. Would love to hear why you picked this flour over others if possible too.
sure thing! I have found that arrowroot is less “goopy” that tapioca when you use it as a slurry. I love tapioca in baked good, but sometimes I have a hard time finding the right balance of slurry with tapioca. Arrowroot has been more even and similar to cornstarch when thickening soups and stews. Both work though! Does that make sense?
just the kind of soup I’m in the mood for on a cold winter night, thank you!
★★★★★
I recently became a vegetarian and such recipes help me integrate into a new lifestyle. Thank you very much for such recipes, today I’ll cook
This is so good! Comforting and really easy to make!
★★★★★
Thanks, Toni! Glad you enjoyed it!
I’m always looking for new soup recipes! thanks for sharing this!
★★★★★
This soup is so good! I love how creamy it is and the mushroom add the best flavor!
★★★★★
This is the perfect, delicious, healthy comfort food! Just amazing!
★★★★★
thanks Lauren!