This delectable vegan mushroom soup offers a luxurious, creamy texture, cocooning you in comforting warmth. It’s a delightful one-pot meal that’s both gluten-free and oil-free.
This flavorful vegan cream of mushroom soup is made with brown rice, for a satisfying, filling, and truly healthy meal. It is completely dairy-free yet wonderfully creamy and hearty!
This nourishing and comforting dish is suitable as a hearty meal or as an ideal appetizer to kick off a holiday feast.
Post Contents
Recipe Highlights
- Dietary – vegan, whole food, oil-free, gluten-free, nut-free, dairy-free
- Full of fiber and low in fat
- Easy to make
- Simple everyday ingredients
- One-pot meal
- Creamy and delicious
- Allergy-friendly
- Budget-friendly
- Cozy and warming
- Makes a healthy filling meal
Ingredient Notes
Overflowing with mushrooms and bursting with incredible flavors, this creamy vegan mushroom soup recipe has swiftly risen to become a newfound favorite!
Here’s what you’ll need:
- mushrooms – fresh brown or cremini mushrooms are great for this recipe. You can use any combination of your favorite mushrooms – baby bella, white mushrooms, portobello mushrooms
- brown rice – I used brown rice for this recipe, just note cooking times may vary slightly.
- veggies – you’ll need carrots, onion, and celery
- garlic – use fresh garlic cloves, they make it more appetizing and flavorful
- thyme – my favorite herb for this mushroom soup is thyme
- black pepper – for a deep warming flavor
- oats – you’ll need rolled oats, use gluten-free certified if necessary
- sunflower seeds – use raw sunflower seeds, blended together with the oats they create the creamy texture of the soup
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to Make Creamy Vegan Mushroom Soup
Step 1: Cook the soup – Place all ingredients for the mushroom soup in a large pot. Bring to a boil, reduce the heat, and let simmer for about 40 minutes or until the rice is fully cooked. Stir occasionally.
Step 2: Prepare the oat cream – Meanwhile, put all ingredients for the oat cream in a blender. Blend until smooth and creamy.
Step 3: Mix it all together – When the soup is ready, pour the oat cream into the pot and stir. Cook for another 5 mins.
Sprinkle some chopped green onions and enjoy! That’s it, simple and delicious!
Top Tips
- The soup will thicken after storing, so feel free to add additional broth or water to adjust the consistency to your preference.
- Add more herbs and spices – I love using thyme with mushrooms but you can also use rosemary, sage, oregano, tarragon, basil, or chives.
- Some brown rice may take longer than others to cook – Check rice after cooking the soup, if it’s still underdone, cook it for a few more minutes. You can opt for white rice, but please keep in mind that it will require significantly less cooking time, around 15 minutes in total. Additionally, using white rice will result in a thicker consistency due to the extra starch.
How to Store
Let the creamy vegan mushroom soup cool before storing.
Fridge: Store in a sealed container in the fridge for up to 5 days.
Reheat it on the stovetop or microwave before eating. It will have thickened slightly the next day, so you can add a splash of water while reheating.
Freezer: It also freezes well. Let cool completely and store in a freezer-friendly container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or microwave.
More Oil-free Vegan Soup Recipes
If you try this Creamy Vegan Mushroom Soup, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Creamy Vegan Mushroom Soup
This delectable vegan mushroom soup offers a luxurious, creamy texture, cocooning you in comforting warmth. It’s a delightful one-pot meal that’s both gluten-free and oil-free.
Ingredients
For the mushroom soup
- 1 lbs (450g) mushrooms (cremini or white), chopped
- 1 cup (170 g) brown rice
- 3 (330 g) carrots, chopped
- 1 (180 g) large onion, chopped
- 3 celery stalks, chopped
- 2 cloves garlic, pressed
- 1 tbsp thyme
- 2 tsp Himalayan salt
- ¼ tsp ground black pepper
- 3 ½ cups (840 ml) water
For the oat cream
- ¼ cup (25 g) rolled oats
- ¼ cup (35 g) raw sunflower seeds
- 1 cup (240 ml) water
Instructions
- Place all ingredients for the mushroom soup in a large pot. Bring to a boil, reduce the heat, and let simmer for about 35 minutes or until the rice is fully cooked. Stir occasionally.
- Meanwhile, put all ingredients for the oat cream in a blender. Blend for a minute until smooth and creamy.
- When the soup is ready, pour the oat cream into the pot and stir. Cook for another 5 mins.
- Sprinkle some chopped green onions or parsley and enjoy!
Notes
- Check rice after cooking the soup as some brown rice may take longer than others. If it’s still underdone, cook for a few more minutes.
- The soup will thicken after storing, so feel free to add additional broth or water to adjust the consistency to your preference.
Nutrition Information:
Yield: 4 Serving Size: 1 BowlAmount Per Serving:Calories: 207Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 602mgCarbohydrates: 34gFiber: 8gSugar: 8gProtein: 8g
Nutrition information isn’t always accurate.
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