Vegan Mushroom and Smoked Paprika Soup
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This creamy mushroom soup with warming notes of smoked paprika is the perfect comfort food for rainy days.
Who else loves a comforting soup?
On chilly days, when I’m feeling under the weather, or when I just need something that makes me feel warm and cosy, soup is always my go-to.
This hearty mushroom soup is gluten free, dairy free, vegan/plant based and keto friendly.
Made with just a bunch of budget-friendly ingredients, this vegan mushroom soup is packed with so much earthy, quick and very easy to whip up!
I made it in the instant pot but, as usual, I will include the instruction for stovetop version.
For this recipe I took inspiration from Hungarian-style Mushroom soup, that I had the pleasure to sample in one of my travels, which I obviously adapted to a vegan friendly diet.
The result is a rustic, comforting dish that features smoked paprika for a smoky & warming note, vegan Worchester sauce and thick yogurt for a slight tang, fresh thyme, dill and chunky brown mushrooms (cremini) for an earthy meaty bite.
Serve it with a slice or two of grilled sourdough bread or a handful of croutons for extra texture and pleasure!
What’s in Creamy Mushroom and Smoked Paprika soup?
Ingredients & Substitutions
Extra Virgin Olive Oil. Can be substitute with vegetable oil, margarine or vegan butter. Or use vegetable broth for oil-free version.
Margarine. I like to use both olive oil and margarine to enrich my soups, however you can stick to only one fat if you prefer.
Onions. I used a medium sized brown onion. Feel free to substitute it with scallions, shallots, red or white onions, or leek.
Mushrooms. I suggest to use brown closed cup mushrooms for this soup, white or Portobello if you cannot find them. Use 1/4 of fresh shiitake mushrooms for a deeper mushroom flavour.
Make sure to use quality mushrooms. When choosing the mushrooms for this recipe, look for ones that appear firm with no mushy spots and relatively clean. Also never wash the mushrooms with water; instead wipe them with a damp cloth to remove impurities and residues of soil.
Vegetable Stock. I used a vegan chicken stock cube dissolved in hot water. You can use any vegan friendly stock, cubes or bouillon powder of your choice, and you can even add a tablespoon of mushroom powder to it, to intensify the earthy flavour.
Plant Milk. The one that always works in soups for me is soy milk. Other great alternatives are coconut, oat and cashews.
Corn Starch/Flour. We will need a starch to thicken up the sauce. If you’re not gluten free all purpose or plain flour are both fine to use, however, if you’d like for this recipe to be gluten free, you can use a starch of your choice between corn and potato.
Smoked Paprika. The original Hungarian version uses Hungarian sweet paprika. I, however, like the smoked paprika twist in it, hence why I included this variety in my recipe. Feel free to use sweet or smoked paprika according to your taste preferences.
White wine. Not essential but recommended for flavour profile.
Vegan Greek Yoghurt. Or vegan sour cream if you can find it.
Vegan Worchester Sauce. Adds an interesting tang to the soup. If you can’t find it substitute with ½ soy sauce (or tamari if GF) and ½ apple vinegar.
Garlic. One to three fresh garlic cloves are recommended, however it can be substitute with garlic powder or granules, or even garlic paste according to your own taste.
Nutritional Yeast. Adds a bunch of vitamins (including B12) and a salty, umami flavour.
Herbs. Fresh thyme and dill bring this soup to a whole new level. You can customize it with different herbs if you like, or a mix of them. I would go with parsley or rosemary, or a herb mix like herbs de Provence.
Salt & Pepper.
How to make Vegan Mushroom and Smoked Paprika Soup
Instant Pot Version.
To make this soup in the Instant Pot turn on sauté mode. Add olive oil, chopped onions and a pinch of salt, stir well and cook until onions start to brown (5 minutes).
Add sliced mushrooms, and sauté for 10-15 minutes or until they turn wilted and slightly caramelized. You can save some sautéed mushroom for garnish if you like.
Pour in the white wine and allow it to evaporate completely for around 60 to 90 seconds.
Add garlic, dill, thyme, vegan Worchester sauce, nutritional yeast and smoked paprika. Top with vegetable broth, salt and pepper, then close the IP lid and set “pressure cook” for 5 minutes.
In a separate jug combine plant milk and flour into a lump free mixture.
Once the soup is ready, pour in the milk mixture stir well and allow to thicken back on sauté mode for 7 to 10 minutes.
Turn off the Instant Pot then stir in the vegan Greek yoghurt and serve straight away.
Stovetop Version.
Method is the same up until the pressure cook step. Instead, simmer the mushroom soup on medium heat for 20-25 minutes.
Proceed as per the Instant Pot version on medium heat intensity.
How to Store & Reheat Leftovers
How to store leftovers. Refrigerate any leftover soup in an airtight container in the fridge. It will last 3 to 4 days. Since this is a soup with a decent amount of dairy, don’t let it sit out for too long.
How to reheat leftovers. Leftovers can be gently reheated in the microwave or on the stovetop.
Can I freeze mushroom soup?
Since this soup recipe features creamy ingredients, I do not recommend freezing it. Frozen dairy tends to separate from the rest of the soup and become gritty once thawed, and that still applies to dairy free products. And part of the joy in this soup is its smooth & creamy texture, that will be lost almost completely by freezing it.
Mushroom and Smoked Paprika Soup Recipe
Ingredients:
500 g Brown Mushrooms
500 g Vegetable Stock
150 g Plant Milk
100 g White Wine
70 g Vegan Greek Yogurt
1 Onion (chopped)
1-3 Garlic Cloves (minced)
1.5 tbsp Extra Virgin Olive Oil
1.5 tbsp Margarine
1.5 tbsp Vegan Worchester Sauce
1.5 tbsp Smoked Paprika
1.5 tbsp Corn Starch
1 tbsp Nutritional Yeast
Fresh Dill (2-3 sprigs)
Thyme (2-3 sprigs)
Black Pepper
Salt
…to garnish…
Black Pepper
Toasted Sourdough Bread Slices or Croutons
Fresh Thyme
Method:
1. Clean the mushrooms with a slightly damp cloth, then chop them into slices.
2. Switch on the sauté mode on the Instant Pot (see notes for stovetop version). Add olive oil, chopped onions and a pinch of salt, stir well and cook until onions start to brown (5 minutes).
3. Add sliced mushrooms, and sauté for 10-15 minutes or until they turn wilted and slightly caramelized. You can save some sautéed mushroom for garnish if you like.
4. Pour in the white wine and allow it to evaporate completely for around 60 to 90 seconds.
5. Add garlic, dill, thyme, vegan Worchester sauce, nutritional yeast and smoked paprika. Top with vegetable broth, salt and pepper, then close the IP lid and set “pressure cook” for 5 minutes.
6. In a separate jug combine plant milk and corn starch or flour into a lump free mixture.
7. Once the soup is ready, pour in the milk mixture stir well and allow to thicken back on sauté mode for 7 to 10 minutes.
8. Turn off the Instant Pot then stir in the vegan Greek yoghurt.
9. Transfer the soup into a bowl or deep dish, garnish with freshly ground pepper, thyme sprigs and reserved mushrooms, and serve straight away with toasted sourdough bread slices or croutons.
Stovetop Version: Method is the same up until step 5 where instead of pressure cook you will have to simmer the mushroom soup on medium heat for 20-25 minutes.
Then proceed as per the Instant Pot version on medium heat intensity.
For other cosy and hearty meals do not miss:
– Roasted Butternut Squash and Coconut Soup
– Thai Red Curry with Chickpeas
– Rich Miso Soup
– Green Split Lentil Dahl in Instant Pot
– Easy Vegan Tomato Soup with Cheesy White Sauce
– Vegan Mushroom Soba Ramen
– Korean Tteokbokki with Peppers
– Best Beef (Jackfruit) Stroganoff
– British Dumpling Stew
– Roasted Pumpkin Soup with Mushroom “Bacon”
– No fuss Katsu Tofu with Japanese Curry
4 comments
Thank you so much for this! I’ve already made it twice!!!
The soup looks lovely and comforting. I don’t normally have yogurt on hand so could i replace it with more milk?
thanks
Thank Jacquie 🙂
I would increase both the milk and the starch/flour amount, as one of the purposes for the yogurt is to thicken the soup up as well as increasing its creaminess.
Enjoy!
There is no amount for the nooch.