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Vegan Mushroom Soup

  • Author: Emily Smith
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x


A savoury, creamy mushroom soup recipe that hits all the right notes. It's thick, satisfying, and full of flavour. Perfect to warm you up on a cold day!


  • 2 Tbsp  olive oil
  • 2 onions (chopped)
  • 8 cloves garlic (minced)
  • 16 oz white mushrooms (chopped)
  • 16 oz cremini mushrooms (chopped)
  • 4 cups vegetable stock
  • 1 tsp sea salt (or more, to taste)
  • 1 tsp  cracked black pepper  (or more, to taste)
  • 4 cups rice milk
  • 2 cups cooked brown rice


  1. In a large saucepan, heat the olive oil over medium. Add onion and garlic and sauté until fragrant and soft, about 10 minutes.
  2. Add ¾ of the chopped mushrooms and sauté until liquid has evaporated and mushrooms are soft.
  3. Stir in vegetable stock, salt and pepper. Bring to a boil; reduce heat and allow to simmer for 20 minutes.
  4. Stir in 4 cups of rice milk and cooked brown rice (* the rice milk combined with the cooked brown rice replaces the need for milk or cream.  You can blend these two ingredients first separately if you prefer).
  5. Using an immersion blender – or transferring contents to a regular blender – pulse until soup is smooth.
  6. In a small pan sauté the rest of the finely chopped mushrooms and add them to the creamy soup.
  7. Serve immediately and enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Cuisine: American