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; 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 broth (or chicken broth for non-vegan option); 1 cup non-dairy milk; 3 Tablespoons arrowroot flour; ½ cup full-fat canned coconut milk, chilled; 1 teaspoon kosher salt; Ground black pepper to taste; 2 teaspoons lemon juice; ¼ cup chopped fresh parsley

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If you’ve been hunting for a comforting, rich, and absolutely satisfying soup that’s entirely plant-based, you have to try this Creamy Vegan Mushroom Soup Recipe. Inspired by Hungarian flavors, it masterfully balances the earthiness of mushrooms with a luscious, velvety texture that will wrap you up in warm, cozy goodness. Perfect for chilly evenings or anytime you crave a heartwarming meal, this recipe is both simple to make and deeply rewarding in taste—plus, it’s gluten-free and vegan, so everyone can enjoy it!

Ingredients You’ll Need

A metal tray with a shiny, slightly worn surface holds a variety of fresh ingredients arranged neatly. Two white bowls filled with sliced white mushrooms are positioned on the left side of the tray, one near the top and the other near the bottom. At the top right, there are two small clear glass cups, one filled with dark soy sauce and the other with light oil. In the center, there is a halved onion showing its white layers and papery golden skin, next to two small whole garlic cloves. At the bottom right, a clear glass measuring cup is filled with a bright yellow broth. Fresh green parsley sprigs and a small white bowl with white salt sit together near the bottom left of the tray. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Creamy Vegan Mushroom Soup Recipe shines because of its straightforward yet carefully chosen ingredients. Each one plays a crucial role: the mushrooms bring that signature umami flavor, the paprika adds a smoky warmth, and the non-dairy milk and arrowroot flour create the silky, creamy texture you’ll love. Let’s dive into what you’ll need to gather before cooking:

Refined avocado oil or olive oil, 4 Tablespoons: A neutral oil to sauté and bring out the flavors of the mushrooms and onions.
Chopped onions, 1 ½ cups: Provides a subtle sweetness and foundational flavor base.
Cremini or white button mushrooms, 1 pound (~3-4 cups), sliced: The star ingredient offering earthiness and meaty texture.
Dried dill weed, 2 teaspoons or fresh dill, 1 ½ Tablespoons, finely chopped: Adds a fresh, herbaceous brightness to balance the richness.
Hot paprika, 1 Tablespoon: Infuses the soup with a warming, slightly smoky depth.
Smoked paprika, pinch (optional): If you want a more intense smoked flavor, this is your secret weapon.
Tamari sauce or coconut aminos, 1 Tablespoon: Brings in savory umami and a mild saltiness.
Vegetable broth, 2 ½ cups: The flavorful liquid base that ties everything together.
Non-dairy milk, 1 cup: Adds creaminess without dairy, making the soup silky smooth.
Arrowroot flour, 3 Tablespoons: A natural thickener that creates that perfect creamy texture.
Kosher salt, 1 teaspoon: Enhances all the flavors without overpowering.
Ground black pepper, to taste: Adds mild heat and complexity.
Lemon juice, 2 teaspoons: A splash of acidity to brighten and balance the flavors.
Chopped fresh parsley, ¼ cup: Freshens and adds a lovely herbal finish.
Full-fat canned coconut milk, ½ cup (chilled): The final touch for luscious creaminess and richness.

How to Make Creamy Vegan Mushroom Soup Recipe

Step 1: Sauté the Aromatics and Mushrooms

Start by warming your pot over medium heat, then add the avocado or olive oil, allowing it to coat the base beautifully. Toss in the chopped onions and sauté until they start to soften and turn golden—about 5 minutes. Next, add the sliced mushrooms and continue to sauté until they release their moisture, shrink down, and develop that irresistible browned coating. This caramelization builds layers of flavor that are essential for the overall richness of your soup.

Step 2: Infuse with Spices and Broth

Once your mushrooms and onions have mingled and browned, it’s time to bring in the vibrant seasonings—dill, hot paprika, and a pinch of smoked paprika if you like an extra smoky note. Stir in the tamari sauce, which adds essential umami, then pour in your vegetable broth. Lower the heat, cover the pot, and let everything simmer gently for about 15 minutes. This slow melding allows the spices to bloom and the flavors to deepen into a harmonious base.

Step 3: Thicken the Soup

While your soup simmers, whisk together the non-dairy milk and arrowroot flour until smooth. This simple mixture is key to achieving that coveted creamy texture without any dairy. Pour it gradually into the simmering soup, stirring constantly to prevent lumps. Cover again and continue to cook for another 15 minutes, stirring occasionally, as the soup thickens into a velvety delight.

Step 4: Final Seasoning and Enriching

To finish, fold in the kosher salt, fresh ground black pepper, and a touch of lemon juice. These finishing touches elevate the flavors with balance and brightness. Fold in the chilled solid part of the coconut milk for an indulgently creamy mouthfeel and subtle sweetness. Heat gently on low for a few minutes—taking care not to boil—to combine it all perfectly. Your Creamy Vegan Mushroom Soup Recipe is now ready to serve!

How to Serve Creamy Vegan Mushroom Soup Recipe

A close-up of a black bowl filled with creamy mushroom soup showing three large slices of dark brown mushrooms on top, mixed with fresh green herbs scattered around. The soup's color is a light beige creamy tone with small darker mushroom bits and a light orange oily swirl on the surface. A silver spoon rests inside the bowl, partially dipped in the soup. In the background, there is a small black bowl holding fresh green leaves, all set on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your soup not only enhances its look but also adds bursts of fresh flavor with each spoonful. A sprinkle of freshly chopped parsley lends herby freshness, while a scatter of cracked black pepper brings a mild kick. You could also add a swirl of coconut cream on top for a pretty presentation and extra creaminess.

Side Dishes

This soup pairs wonderfully with rustic bread or crunchy gluten-free crackers for dipping. If you want to round out the meal, a crisp green salad with a tangy vinaigrette or roasted vegetables can provide contrasting textures and flavors that complement the soup beautifully.

Creative Ways to Present

Consider serving your soup in charming, small bowls to create a cozy, intimate dining experience. For a fun twist, top each bowl with sautéed mushroom slices or a drizzle of infused oil like truffle oil to amp up the mushroom essence. Setting a sprig of fresh dill or parsley on top gives an elegant touch that invites your guests to dig in.

Make Ahead and Storage

Storing Leftovers

Your Creamy Vegan Mushroom Soup Recipe keeps beautifully in the refrigerator when stored in an airtight container. Plan to enjoy it within 3 to 4 days for the best flavor and freshness. This makes it perfect for meal prep or for having a comforting option ready to go during busy days.

Freezing

Though the soup is best fresh, you can freeze it for longer storage. Transfer cooled soup into freezer-safe containers or bags, leaving some space for expansion. It will maintain its quality for up to 2 months. Just be aware that the texture of the coconut milk might shift slightly after freezing, so a quick stir after thawing will bring it back to life.

Reheating

When it’s time to enjoy your leftovers, reheat the soup gently on the stove over low to medium heat, stirring often to prevent sticking or curdling. Avoid boiling as it can affect the creamy texture. If the soup feels too thick, add a splash of vegetable broth or non-dairy milk to loosen and refresh it.

FAQs

Can I use other types of mushrooms for this soup?

Absolutely! While cremini or white button mushrooms are recommended, you can mix in shiitake, portobello, or oyster mushrooms for different flavor profiles and textures. Just adjust sautéing time if needed to ensure they’re cooked through and browned.

What can I substitute for arrowroot flour?

If you don’t have arrowroot flour, cornstarch or potato starch are great alternatives for thickening. Use the same quantity, whisked with non-dairy milk as described, and keep an eye on the soup as it thickens.

Is there a way to make this soup nut-free?

Yes, this recipe is already nut-free if you use the suggested non-dairy milk like oat or soy milk. Just skip any nut-based milks and choose coconut or other safe plant milks if you have allergy concerns.

Can I make this soup in a slow cooker?

You sure can! Start by sautéing the onions and mushrooms on the stove, then transfer everything to a slow cooker along with the spices and broth. Cook on low for 4 to 6 hours, then add the thickening mixture and coconut milk, cooking for another 30 minutes until creamy and heated through.

How spicy is this Creamy Vegan Mushroom Soup Recipe?

The heat level mainly comes from the hot paprika and black pepper, which are mild and warming rather than fiery. If you prefer less spice, reduce the paprika or omit the smoked paprika pinch. It’s quite adaptable to your taste!

Final Thoughts

This Creamy Vegan Mushroom Soup Recipe is a true treasure for anyone seeking a bowl full of comfort and flavor without any dairy or gluten. It’s elegant enough to serve guests but simple enough for everyday cooking. I hope you enjoy making it as much as you’ll love savoring each spoonful. Cozy up with a warm bowl and let this soup nourish your soul!