9 Best Substitutes for Mushrooms in Soup Recipes

Finding the right substitute for mushrooms in soup can be tricky.

Whether you are looking for a vegan or vegetarian alternative, or just want to switch up the flavor, mushrooms can be a hard ingredient to replace.

Thankfully, there are plenty of delicious and nutritious substitutes that can be used to replace mushrooms in your favorite soup recipes.

Read Also: Mushroom Soup Wine Pairing – The Best Wines for Mushroom Soups

In this article, I will explore the top 9 best substitutes for mushrooms in soup.

1. Cauliflower

If you’re looking for a substitute for mushrooms in your soup, cauliflower is a great option.

It has a mild flavor so it won’t overpower the other ingredients in the soup and it can also add some texture.

However, keep in mind that cauliflower is not as tender as mushrooms and will have a crunchier texture.

This can be great for chunky soups like minestrone or lentil soup, but might not be ideal for creamier soups.

2. Eggplant

Eggplant will provide a similar depth of flavor to mushrooms, but with a more subtle earthy note.

It’ll also give your soup a hearty texture, similar to mushrooms – just not as chewy.

This swap works best in creamy or tomato-based soups.

You can also add eggplant to broth-based soups, but the flavor will be more subdued.

If you want a stronger flavor, try sautéing the eggplant in oil before adding it to your soup.

Using eggplant as a substitute for mushrooms in soup is a great way to add flavor and texture without drastically changing the taste of your soup.

Give it a try!

3. Zucchini

Zucchini doesn’t pack a ton of flavor, but the texture is similar to mushrooms, so it can be a great substitute for mushrooms in soup!

You won’t get that earthy flavor you would from mushrooms, but you can still get a good texture.

I suggest trying zucchini in creamier soups like chowders, bisques, and broths.

Here are some tips for using zucchini as a mushroom substitute in soup:

• Chop the zucchini into small pieces so it cooks quickly and evenly.
• Sauté the zucchini in a little bit of butter or oil to help bring out its flavor.
• Add the zucchini at the beginning of the cooking process to let it cook in the soup.
• Finish off the soup with some fresh herbs and spices to help enhance the flavor.
• If you want a more intense flavor, try adding some dried mushrooms to the soup.
• Add some croutons or nuts to give the soup an extra crunch.

4. Celery

Celery, once cooked, makes a great substitute for mushrooms in soup.

The flavor is quite different, as celery has a much milder taste compared to the earthy flavor of mushrooms.

Celery also offers a different texture—it has a crunch to it that mushrooms don’t have.

This substitute works best in cream-based soups and chowders, such as potato or broccoli.

It also works nicely in lighter soups, such as vegetable or chicken.

If you’re looking to use celery as a mushroom substitute in soup, here are a few tips:

• Chop the celery finely so it blends into the soup
• Cook the celery for longer to make sure it’s soft and tender
• Add some garlic or onion for extra flavor
• For cream-based soups, add a bit of celery seed for a stronger flavor
• Add a bit of olive oil or butter when cooking the celery to enhance the flavor

5. Bell Peppers

Most people love bell peppers, and they make a great substitute for mushrooms in soup!

You can expect a bit of a sweeter and milder flavor compared to mushrooms, and a crunchier texture.

Bell peppers are great in creamy vegetable soups, lentil soups, and chicken soups.

Here are a few tips for using bell peppers as a substitute for mushrooms in soup:

• Dice the bell peppers into small, uniform pieces for even cooking.
• Saute the bell peppers in a little oil before adding them to the soup to bring out their sweetness.
• If you want a milder flavor, use green bell peppers – they are the mildest of the bell peppers.
• If you want a more intense flavor, use red or yellow bell peppers.
• If you want more texture in your soup, try adding roasted bell peppers.
• Add the bell peppers at the beginning of the cooking process to give them enough time to soften.

6. Carrots

Carrots, once cooked for a while, make a great substitute for mushrooms in soups.

You won’t get the same earthy, umami flavor that mushrooms provide, but carrots will add a sweet and mellow flavor to your soup.

Texture-wise, carrots are a bit harder and crunchier than mushrooms, so you can expect a different texture in your soup.

This swap works best with soups that are not overly creamy, or with a broth or tomato-based base.

Minestrone, vegetable soup, and tomato soup are all great soups to try this substitution.

If you’re looking to add a savory flavor to your soup, try adding a pinch of garlic powder, onion powder, or thyme to the mix.

Here are some other tips to keep in mind when substituting carrots for mushrooms in soup:

• Cut the carrots into small cubes or thin slices so they cook quickly.
• If you’re making a creamy soup, try adding a splash of white wine or a teaspoon of vegan Worcestershire sauce to the pot.
• To make sure the carrots don’t get too soft, add them towards the end of the cooking process.
• For a richer flavor, sauté the carrots in a tablespoon of olive oil before adding them to the pot.

7. Onion

Onions tend to have a sweeter flavor than mushrooms.

As a result, when using onions as a substitute for mushrooms in soup, the flavor of the soup won’t be as earthy and intense as it would be with mushrooms.

The texture of the soup will also be different, as onions are crunchier and firmer than mushrooms.

This substitution can work well with many kinds of soup, such as vegetable soups, cream-based soups, chowders, and more.

Here are some tips for making the swap:

• Chop the onions finely for a more subtle flavor.
• Sauté the onions in a bit of oil before adding them to the soup.
• Add the onions near the end of the cooking time to keep them crunchy.
• Be sure to adjust the seasoning of the soup after adding the onions.
• If you want to keep the earthy flavor of mushrooms, you can also add a few dried mushrooms to the soup.

8. Artichoke Hearts

Artichoke hearts have a mild, slightly nutty flavor and a firm, meaty texture that holds up well in soups.

The flavor of artichoke hearts is noticeably different than mushrooms, so if you’re looking for a similar flavor in your soup, you might want to try a different substitute.

However, if you’re open to a new flavor, artichoke hearts are a great choice.

Artichoke hearts are especially delicious in thick, creamy soups like chowders, bisques, and potages.

They also work well in heartier broths, like minestrone, vegetable soup, and beef stew.

Keep in mind that artichoke hearts are quite large, so you might want to dice them before adding them to the soup.

Also, since they’re already cooked, you’ll want to add them near the end of the cooking process to avoid them becoming too mushy.

Here are some tips for using artichoke hearts as a substitute for mushrooms in soup:

• Dice the artichoke hearts before adding them to the soup
• Add them near the end of the cooking process
• Taste the soup before serving to adjust the seasoning
• Try adding a bit of fresh herbs to complement the flavor
• If you’re looking for a similar flavor, try a different substitute

9. Hearts of Palm

This ingredient has a mild flavor and a crunchy texture that’s similar to mushrooms.

It’s the perfect ingredient to add a bit of crunch to any soup.

It’s important to note that hearts of palm won’t taste exactly the same as mushrooms, but it will still add a unique flavor and texture to your soup.

It’s especially great for creamy soups, like cream of asparagus or cream of broccoli.

If you’re looking to give your soup a delicious twist, here are a few tips for using hearts of palm as a substitute for mushrooms:

• Dice the hearts of palm into small pieces to give your soup an even texture.
• Use a touch of lemon juice to add a burst of flavor to your soup.
• Roast the hearts of palm in a bit of olive oil for extra crunch.
• Add the hearts of palm to the soup towards the end of cooking to preserve their texture.
• Try adding some fresh herbs for an extra burst of flavor.

Overall, hearts of palm are a great substitute for mushrooms in any kind of soup.

With a little bit of imagination, you can create a delicious and unique soup that your friends and family will love!

Related:

11 Best Substitutes for Celery in Mirepoix

15 Best Substitutes for Celery in Chicken Soup

10 Best Substitutes for Celery in Pasta Sauce

15 Best Substitutes for Celery in Stuffing

15 Best Substitutes for Celery in Stew Recipes

15 Best Substitutes for Celery in Chicken Salad

12 Delicious Substitutes for Celery in Chicken Stock