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This surprisingly vegan roasted mushroom soup recipe is straight-up dependable when you need something hyper-flavorful and nourishing as all get out. Roasting the mushrooms builds deep, concentrated mushroom flavor you can't get from a quick sauté. And puréed white beans give this soup a wonderful creaminess you just can't get from dairy.
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You'll see versions of zuppa di funghi on casual blogs and Michelin-level menus alike. It's rustic, flavorful, and freezes well too. And like mushroom bourguignon and my popular mushroom gravy recipe, it's amongst a few mushroomy things that truly stand out on a quiet autumn Sunday dinner table as nicely as they do on a Christmas menu.
Searches for "roasted mushroom soup recipe" or "easy mushroom soup" bring people here because this one actually works gloriously, and is very unfussy to whip up.
I've never found mushroom soup that exciting, but this recipe resulted in something that was unusually flavorful. My family loved it and couldn't get over how delicious the flavor was, I feel like it was even better on the second day, and the Dijon put it over the top. Roasting the mushrooms is definitely the way to go. Will definitely keep making this recipe!
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🥰 Why you'll adore this Hungarian mushroom soup recipe
✊ Vegan AF & GF: Like all of my vegan soup recipes, this has got no heavy cream (or even full-fat coconut milk) in it to deliver absurdly deep, satisfying flavor. It also happens to be one of the gluten-free vegan recipes that even your most annoyingly anti-veg guests will love.
🥸 Stupid Easy to Make: While the flavor tastes like hours of simmering, this recipe comes together with just a short roasting step followed by a single pot of simmering and blending.
🛒 Accessible Ingredients: Everything you need for this soup is easy to find in a standard grocery store. No far-out crap that you have to get mail-ordered from the Sharper Image catalog in this banger.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, I shared this creamy mushroom soup with a team of hundreds of recipe testers, who gave me awesome feedback on it before I published it.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🍄🟫 Vegan Mushroom Soup Ingredients
The Mushrooms
This soup uses a mix of cremini, oyster, and dried porcini (which is also in my mushroom risotto and mushroom Wellington recipe). Cremini (aka baby bella) roast up nice and meaty, but white button mushrooms, which are a bit cheaper and easier to find, can be used in their place.
Oyster mushrooms are one of my personal faves. I use them to make everything from vegan shawarma to the vegan shrimp paste I use in a lot of my vegan Filipino recipes. You can also use king oyster mushrooms or maitake mushrooms in their place if you don't see nice ones at your grocery store.
Then there's the dried porcini, which is my lifelong love that I mess with in everything from my vegan cholent and vegan meatballs to the topping of my vegan truffle mac and cheese recipe. Once soaked, they punch in that musky, mushroomy umami that takes the whole pot into the upper echelons of the flavor Megaplex™.
The Mustard
I know what you are thinking. WTF is mustard doing in a creamy vegan mushroom soup anyway? Look, almost any mustard works here, but a sharp Dijon like Grey Poupon or Maille brings some dairy-like acidity that brightens up the murky fungal flavors of all the mushrooms in this bad boy and really brings the soup to life.
I've got Dijon doing heavy lifting in my butternut squash mac and cheese, and it shows up again in the maple-shallot dressing for my butternut squash salad too. If you just hate mustard with all of your heart and soul, you can use some lemon juice or apple cider vinegar in its place.
The Beans
Cannellini are plump white beans that, when blended, provide thick creaminess without having to resort to milk in this recipe. Navy beans (my go-to for making escarole and bean soup), butter beans (which I use in my cauliflower steak recipe), or great northern beans work perfectly as substitutes.
The Stock
Mushroom stock deepens the umami complexity and depth of the soup. Vegetable stock or water are okay to substitute if you don't have time to make, or can't find, mushroom broth. I make this recipe using a fully unsalted stock, so if you can't find one without salt, make sure to dial back the tamari in the recipe a little.
The Soy Sauce
While any soy sauce will work, tamari adds a clean, balanced saltiness that surrenders its brothy background flavor to this soup. Coconut aminos are another easy 1:1 swap-both gluten-free, and the aminos are soy-free too, in case that's your thingy.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Mushroom Bisque with Chestnuts
A version common in cozy British pub menus, especially during the region's sucky, sopping wet nightmare that they call wintertime. Fully blend the soup (not leaving half of the mushrooms out), and then stir in sliced roasted chestnuts. Perfect to serve up with some vegan sausage rolls or cranberry puff pastries.
True Hungarian Mushroom Soup (Gomba Leves)
Hungarian gomba leves goes much heavier (about an extra full teaspoon) on the paprika, adds chopped fresh thyme, and a generous amount of dill too (like I do in my Hungarian borscht recipe). It's traditionally topped with a pretty heavy dollop of vegan sour cream.
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📖 How to make mushroom soup
Nail this soup on your first try with the step-by-step photos and tips below. Or, if you're all, like, on that "time is money" BS, skip the scenic route and jump straight to the easy-print recipe card at the bottom of this blog post.
Step One
Shroom with a View:
Preheat the oven to 375°F (190°C). Scatter the chopped fresh mushrooms across a baking sheet, and drizzle with olive oil.
Step Two
Roastbusters:
Roast the mushrooms for 18-20 minutes, flipping the pieces once halfway through, until golden and tender. Set aside.
Step Three
Sauté-braham Lincoln:
Warm olive oil in a soup pot over medium heat for 90 seconds. Add the diced onion and cook for 6 minutes over medium heat, stirring occasionally, until it softens and turns lightly golden.
Step Four
Garls Barkley:
Add the whole garlic cloves, celery, chopped sage, Dijon mustard, thyme, coriander, paprika, freshly ground black pepper, and bay leaves. Continue cooking for 4-5 minutes over medium heat until the celery softens and the garlic becomes fragrant.
Step Five
It Was All a Bean (I used to read Wordup Magazine):
Stir in half of the roasted mushrooms, crushed porcini mushrooms, cannellini beans, and mushroom or vegetable broth. Bring to a boil over high heat, then lower to a simmer and continue cooking uncovered for 20 minutes over low heat.
✅ If you want a fully smooth soup, you can add all the roasted mushrooms now, but I think this is nice with a little texture to it.
Step Six
Blend It Like Beckham:
Remove the bay leaves. Working in batches, transfer the soup to a blender and blend until smooth, or blend directly in the pot with an immersion blender.
Step Seven
Tamari Never Dies:
Return the blended soup to low heat, stir in the remaining roasted mushrooms, chopped parsley, and tamari, and continue cooking for 2 minutes over low heat until heated through.
Step Eight
Soup, There It Is!
Ladle the soup into bowls and garnish with parsley leaves, a drizzle of extra-virgin olive oil, and a sprinkle of coarsely crushed black peppercorns. Serve hot, maybe with some crusty bread and a dollop of vegan sour cream if that's how you like to live your life.
💡Serving Ideas
This roasted mushroom soup is already a complete and comforting meal all on its very own. But pairing it with grounding, earthy sides makes for Thanksgiving dinner any time of the year without the bloat and food coma.
A starter of butternut squash salad and sides like vegan scalloped potatoes or roasted garlic parsnip purée with onion gravy turn a simple bowl of soup into a full-on spread. Meanwhile, simple balsamic roasted Brussels sprouts and carrots, harissa-roasted cauliflower, or citrus roasted parsnips add more nutritional diversity to an autumnal meal than you even know what to do with.
If you're building a larger meal, crisp-edged vegan schnitzel with a squeeze of lemon provides contrast, and garlic-and-sage-roasted Hasselback potatoes make for a just-fancy-enough crisp-tender masterpiece of a meal to build around a bowl of this delicious soup.
👉Top tips
- Clean Thoroughly: Washing mushrooms under running water just makes them soak up water, and the dirt tends to get sucked right into the pores of the mushrooms. A quick wipe with a damp cloth, then drying thoroughly, is all you need. Too much moisture is the enemy of good browning.
- Roast, Don't Obliterate: Let the mushrooms release their water as they roast in the oil. That's where the flavor lives. Just pull them out once they've started to caramelize instead of letting them wither away into dark, dried-out shrapnel.
- Save the Mushroom Juice Gold: The liquid released during roasting becomes pure umami. Don't just leave it on the baking pan-make sure that flavorful stuff gets added into your soup.
🤷♀️ Recipe FAQs
Yes! This soup can be frozen for up to 3 months. Just let the soup cool to room temperature first and fill containers with a little room in them to allow for expansion. Make sure to label and date the containers (no, not like a night out at a Broadway musical followed by dinner at the Olive Garden), so you know what it is two months from now when you just see a solid brick of grey stuff and have no idea what you did.
❄️ Refrigerating:
Allow the soup to cool completely at room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
🔥 Stovetop Reheating:
Pour the soup into a saucepan and heat over low to medium heat, stirring occasionally, until warmed through. Do not bring it to a rapid boil to preserve texture and flavor.
⚡️ Microwave Reheating:
Transfer the soup to a microwave-safe bowl and cover with a ceramic plate or microwave-safe lid. Heat in one-minute intervals over medium power, stirring between intervals, until hot throughout.
✌️You'll love these mushroom recipes too:
Roasted Mushroom Soup Recipe
Equipment
- Immersion blender (optional)
Ingredients
To Roast:
- 8 oz. cremini mushrooms chopped
- 8 oz. oyster mushrooms chopped
- 4 teaspoons olive oil
For the Soup:
- 2 teaspoons olive oil
- 1 cup onion diced
- 6 cloves garlic peeled
- ½ cup celery diced
- 1 tablespoon sage chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon thyme
- 1 teaspoon coriander
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 2 bay leaves
- ¼ cup dried porcini mushrooms crushed
- 15 oz. can cannellini beans or navy beans drained and rinsed
- 4 ½ cups unsalted mushroom stock vegetable stock, or water
- ½ cup parsley chopped
- 2 tablespoons tamari or soy sauce
To Garnish:
- Parsley leaves
- Extra-virgin olive oil
- Coarsely crushed black peppercorns
Instructions
- Preheat the oven to 375°F (190°C). Spread the cremini and oyster mushrooms on a baking sheet and drizzle with olive oil.
- Roast the mushrooms for 18-20 minutes, flipping the pieces around once halfway through, until lightly browned and tender. Set aside.
- Warm olive oil in a large pot over medium heat for 90 seconds. After 90 seconds, when the oil is hot, add the onion and sauté for 6 minutes, stirring occasionally, until lightly golden and softened.
- Add the whole garlic cloves, celery, sage, mustard, thyme, coriander, paprika, black pepper, and bay leaves and cook for 4-5 minutes to soften the celery and garlic.
- Add half of the roasted mushrooms, the dried porcini mushrooms, cannellini beans, and stock. Bring to a boil over high heat, then reduce to low heat and simmer uncovered for 20 minutes.
- Remove the bay leaves. Transfer the soup in batches to a blender and blend until smooth, or use an immersion blender in the pot.
- Return to low heat, stir in the rest of the roasted mushrooms, parsley, and tamari.
- Serve hot, garnished with parsley leaves, a drizzle of olive oil, and coarsely crushed black peppercorns.
Notes
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hg says
Outstanding! Simple ingredients thats simple to make and transforms into a great soup!!
Paige Davis says
I’ve never found mushroom soup that exciting, but this recipe resulted in something that was unusually flavorful. My family loved it and couldn’t get over how delicious the flavor was, I feel like it was even better on the second day, and the Dijon put it over the top. Roasting the mushrooms is definitely the way to go. Will definitely keep making this recipe!
Sam Finlay says
I’m not usually a fan of creamy soups but love mushrooms so thought I’d give it a try. Wow! This hearty, earthy soup, made creamy by blending white beans into the mix, was a game changer for me. It smelled satisfyingly of a walk in the woods and was perfect for lunch in a windy autumnal day. It is filling and really doesn’t need much in the way of an accompaniment but some crusty fresh bread would be perfect to scoop up the lovely chewy mushroom morsels added back in after blending. It froze really well too and was given a big thumbs up by my carnivore partner too. Make it. You won’t be sorry. It’s a cream of mushroom lovers dream with a big helping of smug.