Vegan Mushroom Soup Recipe (2024)

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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!

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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!

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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.

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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!

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  • 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.
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  • 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!
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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:

  • Vegan Bread
  • Caesar Style Tomato Salad
  • Tabouli Salad
  • Multiseed Homemade Healthy Crackers
  • Gluten Free Naan

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.

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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.

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Vegan Mushroom Soup Recipe (11)

Creamy Vegan Mushroom Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 41 reviews

  • Author: Lindsay Cotter
  • Total Time: 1 hour
  • Yield: 45 servings 1x
  • Diet: Vegan
Print Recipe

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

Units Scale

  • 4 Tablespoons refined avocado oil or olive oil
  • 1 ½ cups chopped onions
  • 1 pound (~3-4 cups) Cremini or white button mushrooms, sliced
  • Optional: cup dry white wine
  • 2 teaspoons dried dill weed or 1 ½ Tablespoons fresh dill, finely chopped
  • 1 Tablespoon hot paprika
  • Optional: Pinch of smoked paprika
  • 1 Tablespoon tamari sauce or coconut aminos
  • 2 ½ 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
  • ¼ cup chopped fresh parsley
  • ½ cup full-fat coconut milk, canned and chilled (See notes)

Instructions

  1. Heat a large pot over medium heat. Place butter in a pot and melt, coating the pan.
  2. 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.
  3. Stir in the wine, dill, paprika, tamari sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  4. 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.
  5. 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.
  6. Garnish with extra chopped parsley and cracked pepper. Serve immediately.
  7. 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

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Do you have questions, feedback, or tips about this recipe?Leave a comment below with any questions or feedback you’d like to share!

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Vegan Mushroom Soup Recipe (2024)

FAQs

What is a substitute for heavy cream in mushroom soup? ›

Milk + Butter

This sub isn't ideal if you're making whipped cream, but it'll do the trick if you're using heavy cream in baked goods, soups and casseroles. Butter is a whopping 80% fat, so combined with whole milk, it works as a heavy cream substitute.

What thickens mushroom soup? ›

Browning the mushrooms well gives the soup plenty of flavor. A little flour thickens up the soup base to a creamy consistency, even without heavy cream.

Is mushroom soup good or bad for you? ›

The soup is good for lower calorie or weight loss diets, diabetic diets, and low fat diets. And of course it's heart healthy! Mushrooms are very low in calories, but high in protein, fiber, and cholesterol free.

Can you eat cream of mushroom as a soup? ›

A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

How do vegans replace heavy cream? ›

Soy milk and olive oil

For a vegan dairy-free alternative to heavy cream, try mixing soy milk with olive oil. Much like the pairing of milk and butter, olive oil adds fat to the soy milk for a flavor and function comparable to heavy cream.

What can I use in soup if I don't have heavy cream? ›

Milk + cornstarch

To replace one cup of heavy cream, mix 2 tablespoons cornstarch into 1 cup milk, whisking well to break up any clumps. Cornstarch requires heat to thicken, so add the slurry to soups and sauces and simmer for at least 1 minute to activate the cornstarch.

How to spruce up mushroom soup? ›

Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup.

How do you level up mushroom soup? ›

That is easily remedied by slicing and sautéing fresh mushrooms and adding them to the soup along with their cooking juices. If you're feeling adventurous, try using other varieties of mushrooms rather than white buttons. Also, add some finely diced shallots to the sautée and season them well with salt and pepper.

Can you add milk to soup to make it creamy? ›

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.

What is the unhealthiest soup? ›

The 12 Unhealthiest Canned Soups
  • Campbell's Homestyle New England Clam Chowder.
  • Progresso Three Cheese Tortellini. ...
  • Gardein Plant Based Minestrone & Saus'ge. ...
  • Chunky Spicy Chicken Quesadilla. ...
  • Amazon Fresh Chicken Noodle. ...
  • Gardein Plant Based Saus'ge Gumbo. ...
  • Progresso Rich & Hearty Chicken Corn Chowder Flavored with Bacon. ...
Feb 5, 2024

What is the healthiest soup you can eat? ›

6 delicious and healthy soups
  • Chicken Vietnamese Pho.
  • Green spring minestrone.
  • Herb and yoghurt-based soup.
  • Lamb shank and barley soup.
  • Pumpkin soup with star croutons.
  • Lentil and vegetable soup with crusty bread.
Apr 26, 2020

Is mushroom soup a laxative? ›

Improves Digestion: Mushrooms are a good source of fiber which is important for maintaining a healthy digestive system. Fiber helps to bulk up stool and prevents constipation and is good for maintaining a healthy gut microbiome.

What's the difference between condensed cream of mushroom soup and cream of mushroom soup? ›

The primary difference between condensed soup and regular soup lies in the consistency. Condensed soup is much thicker and concentrated, often used as a base in recipes to add flavor and creaminess. To use it, you typically dilute it with water, milk, or broth.

Is there a healthy canned cream of mushroom soup? ›

Campbell's® Condensed Healthy Request® Cream of Mushroom soup offers the rich traditional flavor of cream of mushroom soup with a more nutritious profile.

Can you eat condensed soup out of the can? ›

“We're happy to settle the debate! Our soups can be consumed cold, but whatever temperature you prefer, we agree with Alix that soup is elite—maybe even the new 'It Girl' of the pantry?” The high-heat canning process ensures that the contents remain safe (just avoid dented cans).

What can I use if I don't have heavy cream for a recipe? ›

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.

How do you thicken soup without heavy whipping cream? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

What is the best substitute for cream of mushroom soup in green bean casserole? ›

Mushrooms: Instead of mushroom soup, use fresh button mushrooms instead. Broth: I use chicken broth because it's always in my fridge, but for a vegetarian green bean casserole, use vegetable broth.

Does soup need heavy cream? ›

Heavy cream serves multiple purposes when added to soup. Firstly, it enhances the soup's richness and creaminess, imparting a luxurious texture. The high fat content in heavy cream contributes to a velvety mouthfeel, making the soup more satisfying.

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