A comforting creamy mushroom and wild rice soup. This hearty vegan soup is packed with vegetables and herbs. Serve it with fresh bread for a delicious and cozy vegan dinner.
This vegan soup is the perfect winter comfort food. It’s hearty thanks to a generous amount of vegetables and rice, plus made creamy thanks to plant-based milk. It’s nutritious, cozy and it makes for a great meal or side dish on a cold day. Keep the recipe as is for a lighter meal/side dish or add some chickpeas for protein!
This one-pot recipe is vegan, gluten-free, nut-free and soy-free!
How to Make a Vegan Creamy Mushroom & Wild Rice Soup
Start by preparing all of your ingredients and chopping your vegetables. This will make the process much easier and less rushed.
Next, heat the vegan butter in a large pot over medium heat. Add the onions and garlic and sauté for 3-5 minutes. Add the carrots and celery and cook for another 5 minutes, then add the mushrooms. Cook for 8-10 minutes. Season with salt and pepper. Stir in the rice, summer savory and thyme.
Finally, add the vegetable broth and plant-based milk. Stir everything together, then bring the soup to a boil. Reduce the heat to low-medium and simmer covered for 40 minutes or until the rice is cooked. In the last 5 minutes, stir in the baby spinach. Add white wine vinegar. Taste and add more salt and/or vinegar as needed. Enjoy!
How to Save Time When Making this Recipe:
For a quicker soup, you can use white basmati rice instead of brown and wild rice. This will cut the cook time from 40 minutes to 15 minutes.
I highly recommend preparing all of the ingredients before starting the soup. This mise en place will save you from burning some of the vegetables while you quickly try to chop the rest.
Ingredient Substitutions:
Again, for a quicker soup, you can use white basmati rice. Make sure to follow the package’s instructions to determine the cook time needed for different types of rice.
This recipe was tested with regular vegetable broth. If you use low-sodium vegetable broth, increase the salt as needed.
This recipe was tested with both oat milk and canned coconut milk (light and full fat). Coconut milk makes this soup extra creamy. You shouldn’t taste the coconut much in this soup, but if you don’t enjoy coconut, I would recommend using oat milk. This will result in a soup that’s less rich and creamy, but it works. Light coconut milk is my personal favorite.
If you can’t find summer savory, you can replace it with dried oregano or parsley. However, I highly recommend making it with summer savory for the best result.
You can also make this recipe with white button mushrooms.
For protein, feel free to add cooked chickpeas towards the end of cooking. You will need to adjust the salt (and herbs if desired) when adding more volume to the soup.
A comforting creamy mushroom and wild rice soup. This hearty vegan soup is packed with vegetables and herbs. Serve it with fresh bread for a delicious and cozy vegan dinner.
Course Soup
Cuisine vegan
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4
Ingredients
2tablespoonsvegan butter
1mediumyellow onion,finely diced
4largegarlic cloves,finely minced
4mediumcarrots,peeled and chopped
2mediumcelery stalks,chopped
6cups (454g)cremini mushrooms,thinly sliced
3/4cupbrown and wild rice blend(see notes)
1teaspoonsummer savory
2sprigs fresh thyme
1/2teaspoonsalt
6cupsvegetable broth
1cupplant-based milk,plain and unsweetened (see notes)
2handfulsbaby spinach
1/2-1teaspoonwhite wine vinegar
Instructions
Start by preparing all of your ingredients.
Heat the vegan butter in a large pot over medium heat. Add the onions and garlic and sauté for 3-5 minutes or until fragrant.
Add the carrots and celery and cook for another 5 minutes, then add the mushrooms. Cook for 8-10 minutes or until the liquid released from the mushrooms has mostly evaporated. Season with salt and pepper.
Stir in the rice and toast for 1-2 minutes, then add the summer savory and thyme.
Add the vegetable broth and plant-based milk. Stir everything together, then increase heat to bring the a boil. Once it's boiling, reduce the heat to low-medium and cook covered for 40 minutes or until the rice is cooked. In the last 5 minutes, stir in the baby spinach.
Add 1/2 teaspoon white wine vinegar. Taste and add more salt and/or vinegar as needed. Enjoy!
Notes
For a quicker soup, you can use white basmati rice. This will cut to cook time to about 15 minutes. Follow the package’s instructions.If you use low-sodium vegetable broth, increase the salt as needed. This recipe was tested with both oat milk and canned coconut milk (light and full fat). Coconut milk makes this soup extra creamy, especially the full-fat. You shouldn’t taste much of the coconut in this soup, but if you don’t enjoy coconut, I would recommend using oat milk.If you can’t find summer savory, you can replace it with dried oregano or parsley. However, I highly recommend making it with summer savory for the best result.You can also make this recipe with white button mushrooms.
If you make this creamy mushroom and wild rice soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!