Vegan Hashbrown Soup

This Cozy Vegan Hashbrown Soup Is So Satisfying: This vegan hashbrown soup is one of those easy, budget-friendly dinners that somehow tastes like it took way more effort than it did. It's thick, hearty, and loaded with browned mushrooms, garlic, white beans, and herbs – a great comforting soup that is low calorie and feels light.

What makes this recipe special is the shortcut: hashbrown potatoes. Whether you use dehydrated hashbrowns or freshly grated russets, they naturally thicken the soup and give it that creamy texture – no dairy required! It's simple, filling, and suited to a lent recipechilly nights meatless Mondaysor easy meal prep.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Vegan Hashbrown Soup

This vegan hashbrown soup is hearty, flavorful, and naturally thickened with potatoes and cannellini beans. Made with mushrooms, garlic, beans, paprika, and cumin, it's a cozy, plant-based dinner that's easy, budget-friendly, and suited to meal prep.

Ingredients for Vegan Hashbrown Soup

To make this recipe, we will need the following ingredients:

• Mushrooms – Add deep, savory umami flavor and a hearty texture that gives the soup a rich, almost “meaty” depth without any meat.
• Avocado or Olive oil – Helps brown the mushrooms and aromatics, building flavor right from the start.
• Onion – Adds natural sweetness and forms the aromatic base of the soup.
• Bell pepper – Brings subtle sweetness, color, and a fresh vegetable note that balances the earthiness of the mushrooms.
• Garlic – Provides bold, savory depth and warmth throughout the broth.
• Dehydrated hashbrown potatoes or grated russet potatoes – Naturally thicken the soup as they cook, creating a creamy texture without dairy while adding hearty substance.
• Cannellini beans – Add plant-based protein, creaminess, and body; they also help thicken the soup slightly when simmered.
• Vegetable stock – Forms the flavorful liquid base that ties everything together.
• Paprika paste – Adds smoky sweetness and concentrated pepper flavor, deepening the color and richness.
• Cumin – Brings warm, earthy spice that enhances the savory profile of the soup.
• Tomato paste – Adds depth, subtle acidity, and richness that rounds out the broth.
• Salt and black pepper – Enhance and balance all the flavors, bringing the soup together.

Step-by-Step Instructions to Make Vegetable Soup with Hashbrowns

Once you've gathered your ingredients, we will use the following:

Brown Vegetables

In a dutch oven or stock pot, heat avocado oil and brown onions, bell peppers, and mushrooms.

Add Garlic

Add garlic in the last minute of browning vegetables. Cook to fragrant and soft.

Stir in Beans

Add drained can of white beans and heat 1-2 minutes. Stir often.

Add Herbs

Add seasonings, tomato paste, and paprika paste. Stir well to mix.

Add Potatoes

Stir in dehydrated hashbrown potatoes or grated russet potatoes.

Add Stock & Cook

Stir in stock and water. Bring to a boil, then reduce to a simmer and cook 15-20 minutes, until potatoes are rehydrated (or cooked if raw), and soup has reduced slightly.

Serve & Enjoy!

Top with chopped cilantro, green onions, parsley, or other fresh herbs, and enjoy!

Kitchen notes

Brown the mushrooms deeply. Don't rush this step — it builds major flavor.

Toast the spices with tomato paste. Cooking them for 1–2 minutes enhances depth.

Use good vegetable stock. It makes a big difference in simple soups.

Add a splash of soy sauce or tamari. It boosts umami flavor instantly.

Finish with lemon juice. Brightens the whole bowl and balances richness.

Let it rest. Like many soups, the flavor improves after sitting.

Share Pin It Follow

Vegan Hashbrown Soup FAQs

Can we use fresh potatoes instead of hashbrowns?

Yes. Use 2 large grated russet potatoes. Squeeze out excess moisture before adding.

How can we make it creamier without adding dairy?

Blend 1–2 cups of the soup and stir it back in, or mash some of the beans for extra body.

Can we freeze vegan hashbrown soup?

Yes. Let cool completely and freeze up to 3 months. Thaw overnight and reheat gently.

Is this recipe gluten free?

Yes, as long as your vegetable stock and hashbrowns are certified gluten-free.

Can we add protein?

It's already protein-rich from beans, but you can add lentils or tofu for more.

Ingredients

• 8 oz mushrooms, chopped
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 6 cloves garlic, finely diced
• 4.2 oz dehydrated hashbrown potatoes or 2 large russet potatoes, grated
• 1 15 oz can cannellini beans, drained and rinsed
• 5 –6 cups vegetable stock
• 1 tablespoon paprika paste
• 1 tablespoon cumin
• 1 tablespoon tomato paste
• Salt and black pepper, to taste

Method

1. Heat olive oil in a large pot over medium-high heat. Add chopped mushrooms and cook 6–8 minutes until deeply browned. Let them sit undisturbed for a few minutes at a time to develop color.
2. Stir in onion and bell pepper. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
3. Stir in paprika paste, cumin, and tomato paste. Cook 1–2 minutes to toast the spices and deepen flavor.
4. If using dehydrated hashbrowns, add directly to the pot. If using fresh grated potatoes, squeeze out excess moisture first, then add. Stir in cannellini beans.
5. Pour in vegetable stock (start with 5 cups and add more as needed). Bring to a gentle boil, then reduce to a simmer. Cook 15–20 minutes until potatoes are tender and the soup thickens slightly.
6. Taste and adjust salt and pepper. Add a squeeze of lemon or red pepper flakes if you like brightness or heat. Garnish with parsley.