This Hearty Vegan Cream of Mushroom Soup will leave vegans and meat eaters alike satisfied. It has a thick, creamy texture and a full bodied taste.This easy Hungarian mushroom soup is a perfect meal for a winter day or as part of a holiday menu.
My readers also love these soups: White Bean Mushroom Soup and Mushroom Chili.
If there's one easy dairy-free soup that I enjoy making more than anything else, that would be hearty vegan cream of mushroom soup.
Mushrooms don't require much cooking, that's why mushroom recipes always come together quickly and easily.
You can roast the mushrooms, marinate or sauté and serve over creamy polenta or mashed potatoes.
Even the simplest mushrooms have flavor and "meaty" texture and they work wonderfully in vegan recipes.
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Mushroom soups are not an exception and are one of the best vegan soups. They cook fast and make a perfect meal for busy weeknights.
Classic feature of Hungarian cuisine is the use of paprika, in particularly sweet paprika.
Vegan Hungarian Mushroom Soup also uses this flavorful spice. The addition of paprika contributes to a bold flavor and dark color of this vegan cream of mushroom soup recipe.
Most creamy mushroom soups feature some sort of dairy, whether it's a milk or heavy cream.
In this vegan mushroom soup recipe, I used a combination of almond milk and coconut milk. This created a necessary creaminess which is otherwise obtained by adding dairy.
Adding coconut milk to this hearty vegan cream of mushroom soup gives it a rich, luscious taste.
If you want this rustic Hungarian soup to be even creamier, use full-fat coconut milk alone. The amount of it is little so you won't taste a coconut.
This vegan cream of mushroom soup is really easy to make. In fact, it's one of the best vegan mushroom recipes.
It's ready in just 30 minutes and is flavorful, delicious, and perfect for dinner.
🔪 Instructions
Making this hearty vegan cream of mushroom soup is so easy. And if you follow my meal prep instructions down below, this hearty dairy-free mushroom soup will be ready in just 20 minutes or so.
- Use a damp paper towel to wipe the dirt off the mushrooms. Trim off and discard dry ends. Heat 1 tablespoon of olive oil in a large pot and over medium heat. Add mushrooms.
- Sauté the mushrooms stirring occasionally until all liquid evaporates and mushrooms start to brown, about 10 minutes. Add salt, stir, and transfer mushrooms to a plate.
Pro Tip. For this hearty vegan cream of mushrooms soup, choose a large cooking pot and make sure not to overcrowd it. If necessary, cook the mushrooms in batches. If you overcrowd the pot, the mushrooms will be boiling instead of sautéing. It will result in a less flavorful Hungarian mushroom soup.
- In the same pot and over medium high heat, heat the the remaining 1 tablespoon of oil and add yellow onion and celery.
- Add potatoes, soy sauce, thyme, broth, ½ teaspoon of salt and ¼ teaspoon of pepper. Bring soup to a boil, then reduce to medium-low heat and cook for 10 minutes.
- Sauté for 5-7 minutes or until the vegetables have softened. Add in arrowroot starch (or flour), paprika and stir for 1 minute. (Add more oil or broth if necessary).
- Add ¾ of cooked mushrooms back into the pot along with coconut milk and simmer for 5 more minutes or until the potatoes are soft.
- Stir in yogurt, garlic pushed through a garlic press, adjust the seasoning and remove soup from the heat. Divide the soup among serving bowls, top with remaining mushrooms, fresh herbs and drizzle with some more plant-based yogurt if desired.
Pro Tip. you can leave vegan cream of mushroom soup as it is, or you can use an immersion blender to blend half of the soup to obtain a creamy-dreamy consistency.
Meal Prep Ahead Of Time Instructions
Adding this Hungarian vegan cream of mushroom soup to your meal plan? Perfect! Here's the prep guide.
- Chop all the veggies for the soup - onion, celery, garlic, mushrooms. Store them in separate containers in the fridge for about 4 days.
- Make a batch of vegetable broth. It will keep for 3-4 days in the refrigerator or up to 2 months in the freezer.
- When you do this prep ahead of time, you'll reduce the cooking time by 10-15 minutes.
👩🏼🍳 Chef's Tips To Make This Soup Perfect Each Time
- Don't wash the mushrooms. Some mushrooms like Chanterelle mushrooms or Porcini absolutely need washing prior to cooking. The other types like Cremini mushrooms, white Button or Shiitake mushrooms don't need washing. They are like sponges and will soak up all water making them soggy. If you're using Baby Bella mushrooms or Button mushrooms and they have some dirt on them, I recommend wiping them down with a damp paper towel and trimming off the woodsy ends.
- Adding the salt. Salt draws out the moisture so if you salt the mushrooms right away, they'll be cooking in their own liquid. I recommend salting the mushrooms at the very end when they're nice and brown.
Frequently Asked Questions
Any creamy plant-based milk will work. I love using a combination of coconut milk and almond milk. Another good option is to use cashew milk, it's very creamy and works perfectly in this hearty vegan cream of mushroom soup.
Absolutely. Replace oil with some vegetable broth or water. Don't add too much at once though. You need enough broth/water to prevent the veggies from sticking. Only add 1 tablespoon at a time.
Go for it. Carrots, parsnips or cauliflower are all good choices.
Absolutely. It will lend a richer flavor of vegan mushroom soup.
Since this hearty mushroom soup contains paprika, it might not be a good choice for green bean casserole.
Variations And Substitutions
Mushrooms. In this hearty vegan cream of mushroom soup, I used Portobello mushrooms because they're the easiest to find in the stores. If you can, experiment with different mushrooms. Dried porcini mushrooms will lend a fantastic flavor to the Hungarian soup. You can even use some of the mushroom soaking water as a broth. (Make sure to strain it well). Shiitake mushrooms or Chanterelles also make an excellent substitute.
Arrowroot powder. It acts as a gluten-free soup thickener. You can replace it with all-purpose flour or cornstarch. Another option is to simply skip the thickener and puree the vegan Hungarian mushroom soup really well.
Thyme. You can use Italian seasoning or oregano instead.
Plant-based yogurt. Make sure it's plain and doesn't have an added sugar. If you don't have yogurt, you can skip it. Alternatively, you can use some cashew cream in this vegan Hungarian mushroom soup.
Serving Suggestions
This hearty Hungarian style vegan cream of mushroom tastes absolutely delicious with a crusty bread like 2-Hour No-Knead Bread or Healthy Oatmeal Bread.
In addition, easy oven-baked croutons are always a great accompaniment to soups.
For a complete meal, serve this easy and glute-free mushroom soup with a healthy Swiss Chard And Apple Salad.
Storage And Reheating
The leftovers of this gluten-free vegan cream of mushroom soup should be stored in the airtight container in the fridge. It will last about 3 days.
You can also freeze this hearty Hungarian soup. I recommend freezing the soup minus the creamy components. Add it to a freezer-safe bag and freeze.
When you're ready to consume the vegan mushroom soup, you can add milk and yogurt and cook the soup for a few more minutes until it is hot and bubbly. The soup will keep well in a freezer for about 2 months.
To thaw - remove container with the soup from the freezer and allow it to thaw in the fridge for several hours or overnight.
Alternatively, place the the container with the soup under a running water for a few minutes. The, pour the soup in a pan and reheat until bubbly.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Similar Recipes
For a quick overview of the recipe, please check out my Vegan Mushroom Soup web-story.
Recipe
Hearty Vegan Cream Of Mushroom Soup With Coconut Milk (Easy, Gluten-Free)
Ingredients
- 2 tablespoon olive oil or vegetable broth
- 14 oz mushrooms Portobello or white Button mushrooms, thinly sliced
- 1 medium yellow onion finely minced
- 2 stalks celery diced
- 4 teaspoon arrowroot starch or 2 tablespoon of all-purpose flour
- 2 teaspoon sweet paprika
- 4 medium potatoes diced
- 2 tablespoon Tamari or soy sauce
- 2 teaspoon dried thyme
- 5 c vegetable broth
- 1 c coconut milk
- ¼ c plant-based yogurt optional
- 2 cloves garlic
- salt, pepper
Instructions
- Heat 1 tablespoon of olive oil in a large pot and over medium heat. Add mushrooms and sauté stirring occasionally until all liquid evaporates and mushrooms start to brown, about 10 minutes. Add ¼ teaspoon of salt, stir and transfer mushrooms to a plate.
- In the same pot, heat the the remaining 1 tablespoon of oil and add onion and celery. Sauté for 5-7 minutes or until the vegetables have softened.
- Add in arrowroot starch (or flour), paprika and stir for 1 minute. (Add more oil or broth if necessary)
- Add potatoes, soy sauce, thyme, broth, ½ teaspoon of salt and ¼ teaspoon of pepper. Bring soup to a boil, then reduce to medium-low heat and cook for 10 minutes.
- Add ¾ of cooked mushrooms back into the pot along with coconut milk and cook for 5 more minutes or until the potatoes are soft.
- Stir in yogurt, garlic pushed through a garlic press, adjust the seasoning and remove soup from the heat.
- Optional step: you can leave soup as it is, or you can use an immersion blender to blend half of the soup.
- Divide the soup among serving bowls, top with remaining mushrooms and drizzle with some more plant yogurt if desire.
Bridget Lund says
I made this tonight. I enjoyed it. Surprisingly, it took longer than I had anticipated. I blame the potatoes -- took awhile to get tender. Other than that, it was good.
Iryna says
Bridget, thank you so much for your comment! I'm glad you liked this recipe;)
Bartkova Natalia says
Super soup but I do wish the dairy, will definitely try with non dairy products next time.
HILARY KELLY says
Thanks for the delicious recipe! Mushroom soups are my favorite. This one is so flavorful, thick and creamy 🙂 Perfect for a Fall day!
Iryna says
Hilary, thank you for your comment and a 5 star rating! I'm happy you liked this recipe!
Josefina B. says
I like such kind of soups. Tender and flavorful. For any season. I've cooked it not once already. Thanks for this excellent recipe!
Iryna says
Thank you! Mushroom soups are favorite too:)
Cristina says
Looking forward to making this! Can you freeze it or know how long it keeps in the fridge?
Iryna says
Hi Cristina! Yes, you can absolutely freeze this soup. I would recommend freezing the soup minus the creamy components. And then when you reheat it, you can add milk and yogurt and cook the soup for a few more minutes until it's bubbly. The soup will keep well in a freezer for about 2 months.
As for the refrigeration, I recommend putting the soup in a refrigerator within two hours of cooking and consuming within a day or two. Hope you'll like it:)
Beth says
This is such a delicious soup. I'm dairy intolerant so I had to find a good dairy free recipe. This is definitely it. Thanks!
Pam says
I think my husband could live on mushrooms! He's going to love this soup. Putting it on my weekly meal plan now!
Alisa Infanti says
I love mushroom soup. This recipe is now my favourite version because I love how I can use almond and coconut milk instead. Thanks for sharing!
Ashley says
How comforting!! Such a great soup for a rainy day, like today!
Alison says
Yum! This soup is so flavorful and healthy. It will become a staple in my soup rotation!