Name: Creamy Vegan Mushroom Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Hungarian-inspired
Ingredients: 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: ⅓ 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 (such as almond, oat, or soy milk); 3 Tablespoons arrowroot flour; ½ cup full-fat coconut milk, canned and chilled; 1 teaspoon kosher salt; Ground black pepper to taste; 2 teaspoons lemon juice; ¼ cup chopped fresh parsley

Jump to Recipe· 3.9 from 56 reviews

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If you have a soft spot for cozy, comforting meals that warm you up from the inside out, you’re going to adore this Creamy Vegan Mushroom Soup Recipe. Inspired by the rich flavors of Hungarian cuisine, this soup is a creamy, dreamy blend of tender mushrooms, fragrant dill, and just the right touch of paprika. What makes it truly special is how effortlessly it comes together while still delivering that satisfying depth of flavor you crave. Whether you’re looking for a gluten-free option or simply a plant-based comfort classic, this recipe will become your new go-to for chilly evenings and anytime you want a bowl full of goodness.

Ingredients You’ll Need

The image shows a silver tray on a white marbled surface. On the tray, there are two white bowls filled with sliced mushrooms, one at the top left and one below it. Near the center right side, there is a half onion with a light yellow inside and brownish skin. To the top right of the tray, there are two small clear glass bowls, one with dark soy sauce and the other with a light yellow oil. At the bottom right corner, a clear measuring jug is filled with a yellow broth or liquid. Close to the bottom left edge of the tray, there is a small bunch of fresh green parsley, and next to it, a small dish containing a white powder, likely salt or baking powder. photo taken with an iphone --ar 4:5 --v 7

The magic of this Creamy Vegan Mushroom Soup Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, whether it’s building layers of flavor, creating creaminess without dairy, or adding a pop of freshness and bright color.

4 Tablespoons refined avocado oil or olive oil: Provides a smooth base for sautéing with a neutral flavor that lets the mushrooms shine.
1 ½ cups chopped onions: Adds a sweet and savory depth that forms the backbone of the soup’s taste.
1 pound Cremini or white button mushrooms, sliced (~3-4 cups): The star ingredient offering earthiness and substance.
Optional: ⅓ cup dry white wine: Uplifts the soup with subtle acidity and complexity.
2 teaspoons dried dill weed or 1 ½ Tablespoons fresh dill, finely chopped: Introduces a refreshing herbal note that brightens every spoonful.
1 Tablespoon hot paprika: Adds warmth and a gentle spicy kick that’s iconic in Hungarian soups.
Optional: Pinch of smoked paprika: Gives a smoky depth, enhancing the savory mushroom flavor.
1 Tablespoon tamari sauce or coconut aminos: Brings umami and a touch of saltiness without overpowering.
2 ½ cups vegetable or chicken broth: The flavorful liquid base that ties all ingredients together.
1 cup non-dairy milk: Creates smoothness and body; almond, oat, or soy milk works beautifully.
3 Tablespoons arrowroot flour: A natural thickener that keeps the soup luxuriously creamy without gluten.
1 teaspoon kosher salt: Balances all the flavors perfectly.
Ground black pepper to taste: Offers a gentle heat and spice that wakes up your palate.
2 teaspoons lemon juice: Brightens the soup, lifting the mushroom richness with a fresh zing.
¼ cup chopped fresh parsley: Adds a burst of color and herbaceous freshness at the finish.
½ cup full-fat canned coconut milk, chilled: Gives luscious creaminess and silky texture, rounding everything out.

How to Make Creamy Vegan Mushroom Soup Recipe

Step 1: Sauté the Aromatics and Mushrooms

Warm your pot over medium heat and add the avocado or olive oil. As the oil shimmers, toss in the chopped onions and let them soften for about five minutes until fragrant and slightly golden. Then, add the sliced mushrooms and continue to sauté for another five minutes. This step is key because browning the mushrooms deeply enhances their flavor and gives the soup that irresistible richness everyone loves.

Step 2: Build the Brothy Base

Introduce the optional white wine now if you’re using it; let it bubble away for a minute before stirring in the dill, hot paprika, smoked paprika if you choose, tamari sauce, and the vegetable broth. Cover the pot, reduce the heat to low, and let the flavors mingle gently as the soup simmers for 15 minutes. This slow simmer develops a beautifully layered taste that makes this Creamy Vegan Mushroom Soup Recipe so memorable.

Step 3: Thicken the Soup

While the soup is simmering, whisk together the non-dairy milk and arrowroot flour in a separate bowl until smooth. Pour this mixture into the pot and stir thoroughly to combine. Cover again and allow it to simmer for another 15 minutes, stirring occasionally. This crucial step transforms the broth into a silky, creamy consistency without any dairy, making it perfect for vegans and those avoiding gluten.

Step 4: Finish with Seasonings and Creaminess

Once thickened to your liking, stir in the kosher salt, freshly ground black pepper, lemon juice, chopped parsley, and the chilled solid part of the coconut milk. Simmer gently for 3 to 5 minutes, careful not to boil so the coconut cream stays silky and rich. This final touch delivers the signature creaminess and vibrant flavor that make this dish feel like a warm hug in a bowl.

How to Serve Creamy Vegan Mushroom Soup Recipe

A white pot filled with creamy mushroom soup, showing thick light beige broth dotted with thin sliced mushrooms that are light brown with darker edges, scattered throughout the soup's smooth texture. A ladle is lifting some of the soup, clearly showing the soup’s creaminess and mushroom pieces inside it above the pot. The pot is placed on a wooden board, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley and a few cracks of black pepper on top provide a brilliant contrast in color and freshness. You can also add a drizzle of extra coconut milk for an elegant swirl that makes serving feel special.

Side Dishes

This soup pairs wonderfully with crusty gluten-free bread or a simple green salad to balance the creaminess with crisp textures. For a heartier meal, roasted root vegetables or garlic-infused rice are fantastic companions.

Creative Ways to Present

Make it even more inviting by serving the soup in charming individual bowls with a toasted mushroom cap perched on top or a scatter of toasted walnuts for crunch. A splash of truffle oil just before serving can temporarily elevate the earthy notes to decadent heights.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten soup in an airtight container in the refrigerator. It will stay fresh and flavorful for 3 to 4 days, making it the perfect make-ahead meal for busy weeks.

Freezing

This Creamy Vegan Mushroom Soup Recipe freezes beautifully. Pour cooled soup into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent sticking or separating. If the soup thickens too much, add a splash of non-dairy milk or broth to bring it back to that luscious creamy texture you love.

FAQs

Can I use other types of mushrooms for this soup?

Absolutely! While Cremini or white button mushrooms are traditional, you can experiment with shiitake, portobello, or oyster mushrooms for different textures and earthy flavors.

Is arrowroot flour necessary for thickening?

Arrowroot flour is a great gluten-free thickener, but if you don’t have it, cornstarch or tapioca starch can be used as alternatives. Just mix with your non-dairy milk before adding, just like in the recipe.

Can I substitute the coconut milk?

You can swap canned coconut milk for other creamy plant-based options like cashew cream or soy milk, but coconut milk offers the richest, creamiest finish that makes this soup so indulgent.

What if I don’t want to use wine?

The wine adds a subtle complexity but is totally optional. Simply skip it or replace it with a splash of extra broth or a squeeze of lemon for brightness.

How can I make this soup spicier?

Feel free to increase the hot paprika or add a pinch of cayenne pepper to amp up the heat. Just remember to adjust gradually so the flavors remain balanced.

Final Thoughts

This Creamy Vegan Mushroom Soup Recipe is like a warm hug on a chilly day and a wonderful way to enjoy plant-based comfort food that feels both nourishing and indulgent. It’s simple enough to whip up any night but special enough to impress your friends or family. Don’t wait—grab your mushrooms and dive into this soul-satisfying bowl of goodness. I promise it will become a favorite you come back to again and again.

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