Creamy Mushroom and Rice Soup {Vegetarian + Vegan + Gluten Free + Dairy Free}

Jasmin rice and a mix of cremini and shiitake mushrooms are simmered in a creamy base infused with Mediterranean herbs and a touch of sherry vinegar to make this scrumptious vegan mushroom and rice soup. 

overhead shot of a bowl of creamy vegan mushroom rice soup with a spoon in the bowl

We just got back from Malta yesterday and are staying in Paris for a few days and oh god, it’s cold! You guys, I’m not used to the cold anymore.

After living in Australia for 5 years, I can’t deal with temperatures below 20 degrees (68F) anymore I swear. Solal says I’m a cold-blooded reptile. I’m starting to think he’s right.

Ok, ok so I can survive typical autumn and winter weather but I need a few layers (emphasis on the S). And soup – lots of soup! Bonus points if it involves mushrooms.

a bowl of creamy mushroom and rice soup with a twig of fresh rosemary on the side

This Creamy Mushroom and Rice Soup is the perfect vegan comfort food for cold days!

A little digression: I’ve realized recently that some people hate mushrooms. I don’t get that. They’re so good! Love my lil’ mushrooms!

But anyway, if you’ve read this far, I’m guessing you’re part of the pro-mushroom team and for that, I say BRAVO sister (brother?)!

Anyways! This mushroom rice soup is just perfect to warm you up on a chilly day, it’s full of flavors and happens to be vegan. If you’re looking for a meatless Monday meal, this simple rice soup would be perfect.

It’s also really filling thanks to the rice, so definitely a main dish.

Now, wish me luck as I’m getting ready to visit Vienna in a few days. I’ll definitely need lots of layers and lots of mushroom and rice soup! (But I’m sure it will be magical ????✨????)

Enjoy 🙂

overhead shot of a bowl of mushroom and rice soup with cremini mushrooms in the background

And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!

Download your clean eating shopping list here:

If you tried this mushroom and rice soup, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

Creamy Vegan Mushroom and Rice Soup in a white bowl
5 from 2 votes
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Creamy Mushroom and Rice Soup {Vegetarian + Vegan + Gluten Free + Dairy Free}

Floral Jasmin rice and a mix of cremini and shiitake mushrooms are simmered in a  creamy base infused with Mediterranean herbs and a touch of sherry vinegar to make this scrumptious vegan mushroom and rice soup.

Course Main Course
Cuisine American
Keyword glutenfree, rice soup, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 288 kcal
Author Marie

Ingredients

  • 1 cup jasmine rice
  • 1 teaspoon olive oil
  • 1 medium carrot diced
  • 1 rib celery diced
  • 1 large onion diced
  • 3 garlic cloves minced
  • 2 cups roughly chopped cremini mushrooms
  • 2 cup roughly chopped shiitake mushrooms
  • 2 tablespoons thyme minced
  • 1 tablespoon rosemary minced
  • 3 cups vegetable broth
  • 2/3 cup milk coconut, almond or cashew
  • 2 teaspoons sherry vinegar
  • 3/4 teaspoons sea salt
  • 2-4 teaspoons tapioca or arrowroot starch

Instructions

  1. In a medium saucepan, add jasmine rice, 1 1/4 cup water and a generous pinch of sea salt. Bring to boil, then simmer and cover for 15 minutes. Fluff with a fork then set aside.
  2. In a large saucepan or dutch oven, heat olive oil over medium-high heat, add carrot, celery, and onion. Sauté until vegetables being to soften, about 5 minutes. Then, add garlic, mushrooms, thyme, and rosemary. Cook until mushrooms begin to brown and soften, about another 5 minutes. 
  3. Add broth, milk, sherry vinegar, and salt. Bring soup to a boil, then simmer for about 7-10 minutes.

  4. In the meantime, dissolve tapioca starch with a little bit of water and whisk into the soup, letting it thicken. Add more (up to 4 teaspoons) for a thicker consistency. Season with freshly ground pepper. Divide soup evenly among bowls and serve with rice.
Nutrition Facts
Creamy Mushroom and Rice Soup {Vegetarian + Vegan + Gluten Free + Dairy Free}
Amount Per Serving (1 g)
Calories 288 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 1193mg 50%
Potassium 756mg 22%
Total Carbohydrates 57g 19%
Dietary Fiber 5g 20%
Sugars 9g
Protein 8g 16%
Vitamin A 64.3%
Vitamin C 11.9%
Calcium 10.5%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!

Download your clean eating shopping list here:

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
Clean Eating Dairy Free Fall Recipes Gluten free Main Dishes Recipes Soups & Stews Under 300 cal Vegan Vegetarian Winter Recipes
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