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Creamy Vegan Mushroom Soup

Venelina Dove M.D.
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.
4.92 from 12 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Soups
Cuisine European
Servings 4
Calories 207 kcal


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
  • cups (840 ml) water

For the oat cream


  • 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!


    • 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.


Serving: 1BowlCalories: 207kcalCarbohydrates: 34gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 602mgFiber: 8gSugar: 8g
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