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
Ingredients
For the mushroom soup
- 1 lbs (450 g) mushrooms , cremini or white, chopped
- 1 cup (170 g) brown rice
- 3 (330 g) carrots, chopped
- 1 large (180 g) onion, chopped
- 3 celery stalks, chopped
- 2 cloves garlic, pressed
- 1 tbsp thyme
- 2 tsp Himalayan salt
- ¼ tsp ground black pepper
- 3½ 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
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Just starting WFPB eating, learning so much. Have a question about the nutritional label. Why is the salt so high? That seams very high for one serving, where is the salt coming from? The amount of salt you use is not much. Very curious where the salt and fat come from.
Good recipe. I cooked it many times. Lots of extra broth, not water.
Thank you for your kind words! I’m thrilled to hear that you’ve made this recipe many times. It’s wonderful to know you enjoy it. Happy cooking!
Could you cook the soup part in an instant pot?
Hi Diane,
Absolutely! Actually the first time I cooked the soup was in an instant pot and I think I added a bit less water. It’ll save you some time and still result in a delicious soup. After that I adapted the recipe to be able to cook on the stove top since not everybody has an instant pot.
Incredibly tasty soup!!! Thank you so much 🙂
Hi Mariann,
I’m delighted to hear that you enjoyed the soup! Your appreciation makes all the effort worthwhile.
I used the mushrooms that I had and followed the recipe. It was so good and thickened up nicely! I also signed up for your newsletter and recipes!!
Thank you for getting back to me so quickly! I will try beans in the future!!
I don’t have 1 lb. of mushroom. Do you think beans will work? I have tons of beans, all kinds!
Hi Susan,
you can give it a try with beans. Just keep in mind it will result in a different soup altogether. Beans will add their own delicious touch. Let me know if you decide to experiment and how it turns out!
Will do! I have some mushrooms and I’d like to thicken it up so I thought beans would work. I do have lots of celery, carrots and onions.
I used the mushrooms that I had and followed the recipe. It was so good and thickened up nicely! I also signed up for your newsletter and recipes!!
Thank you for getting back to me so quickly! I will try beans in the future!!
Thank you so much for trying out the recipe and for your wonderful feedback! I’m so happy to hear that it turned out well for you and that you enjoyed it. I’m glad you appreciated the quick response! And thank you for signing up for the newsletter! Happy cooking! 😊
This sounds delicious. Could cashews or pumpkin seeds replace the sunflower seeds?
Hi there,
you can definitely substitute cashews or pumpkin seeds for sunflower seeds in this recipe! Enjoy!
Thanks Venelina. I used pumpkin seeds and the soup is fantastic!
You’re welcome! I’m thrilled you enjoyed it with pumpkin seeds. Thanks for sharing!
Amazing!!! this is going into my favourites.
Hi Claire,
I’m thrilled that you loved the soup enough to add it to your favorites. Thank you for sharing!
I don’t usually comment but wow! I am making this today!
Hi Lori,
thank you so much for your comment! I’m thrilled to hear that you’ll be making the soup. I hope it turns out delicious for you!
Hello Venny. I would love to try this soup. How well do you think quinoa would work in place of the rice? I’m trying very hard to minimize higher glycemic foods from my diet. Thank you for your feedback
Hi there!
I’m glad you’re interested in trying the soup! Quinoa can be substituted for brown rice in this recipe. It adds a nutty flavor and provides a good dose of protein and fiber. Plus, it’s lower on the glycemic index, which aligns well with your dietary goals. Just adjust the cooking time accordingly, as quinoa tends to cook faster than brown rice. Also probably the amount of water should be reduced. Let me know how it turns out if you give it a try! Happy cooking!
What a great sounding recipe! By leaving out the brown rice and using soy curls, this could be a great base for the kind of tuna and noodle casserole I grew up with. Thanks for the inspiration!
Hi Deborah,
thank you! Using soy curls instead of brown rice sounds like a fantastic idea for transforming it into a nostalgic tuna and noodle casserole. I’m thrilled to have inspired you, and I hope your rendition turns out delicious. Happy cooking!
To reduce the glycimic index, would wild rice work instead of brown rice, and would cashew cream work instead of the oat cream?
Hi,
yes you can use wild rice instead of brown rice just keep in mind that wild rice typically takes longer to cook compared to brown rice. Cashew cream can be a great substitute for oat cream, offering a rich and creamy texture. Feel free to give these substitutions a try and let me know how it turns out for you!
This is warming comforting and delicious soup. Thank you for another great recipe that’s super easy.
Hi Rosemary,
thank you for your kind words! I’m delighted you liked the soup. Making recipes easy and enjoyable is always my goal. Happy cooking!