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Overhead view of white dutch oven pot filled with creamy Hungarian Mushroom Soup

Creamy Vegan Mushroom Soup

  • Author: Lindsay Cotter
  • Total Time: 1 hour
  • Yield: 4-5 servings 1x
  • Diet: Vegan


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! 


Units Scale
  • 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)


  1. Heat a large pot over medium heat. Place butter in a pot and melt, coating the pan.


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


  • 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