Mushroom Vegetable Rice Soup – Cozy, Vegan & Delicious

Mushroom Vegetable Rice Soup is that comforting bowl of warmth you crave when the weather turns chilly—or when you’ve had one of “those” Mondays. With hearty rice, tender mushrooms, and a creamy (but dairy-free!) base, this dish proves that healthy comfort food doesn’t have to be complicated. Whether you’re feeding the family or meal-prepping for the week, Mushroom Vegetable Rice Soup delivers the perfect mix of cozy and nourishing, all made in just one pot. No fancy ingredients, no stress—just pure, wholesome goodness.

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What Is Mushroom Vegetable Rice Soup?

Mushroom Vegetable Rice Soup is a creamy, vegetable-loaded soup made with fresh mushrooms, carrots, celery, spinach, and white rice simmered in flavorful broth. It’s naturally vegan and gluten-free, yet feels every bit as hearty as traditional cream soups. The secret? A smooth white bean puree that gives you all that luscious creaminess—without a drop of dairy. It’s a simple, rustic meal that warms you up from the inside out.

If you love creamy soups like our Creamy Vegan Pumpkin Wild Rice Soup, you’re going to adore this earthy, vegetable-forward version.

Reasons to Try Mushroom Vegetable Rice Soup

1. One-pot simplicity: Less cleanup, more relaxation. Everything cooks in one pot—your weeknight hero.
2. Naturally creamy and vegan: No cream, no problem. The blended beans do all the magic.
3. Budget-friendly: Every ingredient is humble, affordable, and found in any grocery store.
4. Comfort food that’s healthy: Loaded with fiber, vitamins, and plant protein.
5. Kid and husband approved: Even picky eaters can’t resist the rich flavor and creamy texture.

For another cozy, nutrient-packed option, check out our Tuscan Chickpea Soup — perfect for pairing or alternating through the week.

Ingredients Needed to Make Mushroom Vegetable Rice Soup

When you’re making Mushroom Vegetable Rice Soup, every ingredient works together to build that deep, earthy flavor and creamy texture that feels like a hug in a bowl. What’s beautiful about this recipe is that it’s made entirely from wholesome, everyday ingredients—no fancy stuff or hidden dairy. Let’s walk through what you’ll need and why it matters.

Olive Oil – The Flavor Starter

A couple of tablespoons of olive oil create the base for sautéing your veggies and building flavor. Go for a good-quality extra virgin olive oil if you can—it adds a buttery richness that elevates every spoonful. You’ll warm it up in the pot first, creating that aromatic foundation that gives Mushroom Vegetable Rice Soup its cozy depth.

If you’re looking for more meals that start with this classic, check out our Italian Chicken and Autumn Veggie Soup. It uses the same technique for layering flavor right from the beginning.

Sweet Onion – The Secret to Depth

Chopped sweet onion gives a subtle sweetness that balances out the earthy mushrooms and the nuttiness of the rice. It’s the unsung hero that transforms your soup from “pretty good” to “wow, what is that flavor?” Aim for about one small onion, finely chopped so it melts right into the base.

Carrots and Celery – The Classic Comfort Duo

Carrots add a natural sweetness and bright orange color, while celery brings that crisp, herbal note that keeps the flavor balanced. Together, they make up the classic “mirepoix” that every great soup begins with. Dice them evenly so they cook at the same pace and melt into that perfect velvety texture we love in Mushroom Vegetable Rice Soup.

If you enjoy these wholesome veggie bases, you’ll love our Roasted Acorn Squash Soup—it uses the same aromatic foundation but with fall flair.

Garlic – Because Every Great Soup Needs It

Minced fresh garlic is non-negotiable here. Use three to four cloves for that warm, savory kick that brings everything to life. Garlic works wonders with the mushrooms, giving your Mushroom Vegetable Rice Soup a subtle, comforting spice that lingers in the background.

Italian Seasoning – The Herb Whisperer

Half a tablespoon of dried Italian herbs adds just the right mix of basil, oregano, rosemary, and thyme. This blend ties together the earthy mushrooms and hearty vegetables beautifully. It’s like a shortcut to that homemade, simmered-all-day flavor—without the wait.

Mushrooms – The Star of the Show

Here’s where the magic happens. You’ll need about one pound of cremini or button mushrooms, trimmed and sliced. Cremini mushrooms (often called baby bellas) bring a deeper, more robust flavor, while white mushrooms are milder and slightly nutty. Either way, they give that earthy richness that defines Mushroom Vegetable Rice Soup.

Pro tip: sauté the mushrooms until they’re soft and their liquid has evaporated—that’s when the flavor intensifies. If you adore mushroom-forward dishes, don’t miss our Creamy Vegan Pumpkin Wild Rice Soup; it has a similar creamy, plant-based vibe.

Sea Salt and Black Pepper – Simple but Essential

A teaspoon of sea salt goes in while cooking, and you’ll adjust to taste later. Freshly cracked black pepper is added at the end to lift the flavor and balance the creaminess. Never underestimate what a sprinkle of salt and pepper can do—they’re like your final “seasoning signature.”

White Rice – The Hearty Base

White rice makes the soup satisfying without feeling heavy. It absorbs the flavors of the broth and gives the soup its lovely body. You’ll want about half a cup of uncooked rice—long-grain or jasmine works best for that fluffy texture. The rice slowly simmers until tender, soaking in all that mushroom and garlic goodness.

If you prefer a nutty twist, you can try substituting wild rice for a chewy, rustic version similar to our fan-favorite Chicken Wild Rice Casserole.

Vegetable Broth – The Comforting Canvas

Four cups of low-sodium vegetable broth create the heart of the soup. It’s what carries every flavor note—from the sweetness of the onion to the richness of the mushrooms. Low-sodium broth is key because it gives you control over the seasoning.

For added depth, you can also mix in a cup of mushroom broth for an extra umami boost.

White Beans – The Secret Cream Maker

Here’s the trick that makes this soup luxuriously creamy without dairy: a can of white beans. Once blended with water, they create a velvety base that thickens the soup naturally. Cannellini beans are perfect, but navy or great northern beans work beautifully too.

This is the same trick we use in our Easy White Bean Soup Recipe—another creamy, dairy-free comfort favorite.

Spinach – The Fresh Green Touch

Two cups of roughly chopped baby spinach add color, freshness, and a light bitterness that balances the richness of the soup. It wilts perfectly at the end, giving your Mushroom Vegetable Rice Soup that fresh, just-from-the-garden finish.

Lemon Juice – The Bright Finisher

A splash (or two) of fresh lemon juice right before serving lifts everything. It brightens the earthy mushroom flavor and makes the soup taste lively and fresh instead of heavy.

Think of it as your secret “zing” that keeps the flavor light.

Here’s your ingredients list written together for clarity:

• 2 tablespoons olive oil
• 1 cup chopped sweet onion
• 2 cups diced carrots
• ½ cup diced celery
• 3–4 cloves garlic, minced
• ½ tablespoon dried Italian herb seasoning
• 1 pound cremini or button mushrooms, sliced
• 1 teaspoon sea salt (plus more to taste)
• ½ cup uncooked white rice
• 4 cups low-sodium vegetable broth
• 15 ounces canned white beans, drained and rinsed
• 1–2 cups water
• 2 cups baby spinach, chopped
• 1–2 tablespoons lemon juice
• Freshly cracked black pepper, to taste

Instructions to Make Mushroom Vegetable Rice Soup

This Mushroom Vegetable Rice Soup is the kind of recipe that feels like a big exhale at the end of a long day—simple, comforting, and incredibly satisfying. We’ll go step by step so you can make it like a pro, even if you’re half-asleep after work (no judgment).

Grab your favorite soup pot or Dutch oven—it’s time to fill your kitchen with that cozy, homemade aroma.

Step 1: Start with the Flavor Foundation

Place a large Dutch oven or heavy-bottomed soup pot over medium-high heat and add two tablespoons of olive oil. Give it a moment to warm up, and as soon as it shimmers, toss in the chopped sweet onion, diced carrots, and celery.

You’ll hear that satisfying sizzle—the sound of dinner coming together. Sauté for about 3 minutes until the onions begin to soften and turn golden around the edges. This is where your Mushroom Vegetable Rice Soup starts building that deep, homey flavor.

Next, stir in your minced garlic and Italian seasoning. The aroma will instantly fill the kitchen, and if someone walks in, they’ll think you’ve been cooking all afternoon.

Pro tip: Don’t rush this step. The vegetables are creating the base of flavor that gives your Mushroom Vegetable Rice Soup its comforting depth.

If you love recipes that start with this classic sauté technique, try our Creamy Chicken Pasta Soup next—it uses a similar base with a creamy twist.

Step 2: Add the Mushrooms and Build Umami Magic

Now for the star ingredient—mushrooms. Add the sliced cremini or button mushrooms to the pot. Stir well to coat them in the aromatic oil and veggies.

The mushrooms will release moisture as they cook, so don’t panic when the pot looks a bit watery. Let them sauté for 5–7 minutes, stirring occasionally, until that liquid cooks off and the mushrooms begin to brown slightly. That’s where the umami flavor (that deep, savory goodness) really develops.

Sprinkle in one teaspoon of sea salt during this step to help draw out the moisture and enhance flavor.

Want to explore more cozy soups with rich, earthy flavors? You’ll love our Greek Chickpea Soup—it has the same hearty, rustic feel.

Step 3: Add the Rice and Broth – Let It Simmer and Soften

Once the mushrooms have softened and deepened in color, stir in your white rice. Mix it around for about 30 seconds to lightly toast it—it’ll soak up all those amazing flavors from the pot.

Then, pour in four cups of low-sodium vegetable broth. Use your spoon to gently scrape the bottom of the pot, releasing any golden bits stuck to it (that’s pure flavor gold).

Bring the soup to a simmer, then reduce the heat to low. Cover and let it bubble gently for about 15 minutes, or until the rice is perfectly tender. This is the moment when everything melds together—the broth absorbs the richness of the mushrooms, and the vegetables soften into that classic soup consistency.

If you enjoy this simmering process and love creamy, veggie-packed dishes, our Creamy Vegan Pumpkin Wild Rice Soup is another must-try—it’s equally hearty and plant-based.

Step 4: Blend the Creamy White Bean Base

While the rice cooks, it’s time to make the magic ingredient that gives your Mushroom Vegetable Rice Soup that signature creaminess—without a drop of dairy.

In a blender, combine one can of drained white beans (like cannellini or navy beans) with one cup of water. Blend until completely smooth and silky.

This bean puree is your “secret sauce.” It adds body and a luscious texture that makes the soup feel indulgent while keeping it 100% vegan. If you want a little extra flavor, you can also add a spoonful of the broth from your pot before blending—it ties everything together beautifully.

Step 5: Bring It All Together

Once the rice is tender, pour your blended bean mixture into the pot. Stir well to incorporate—it should immediately start to thicken and turn that gorgeous creamy beige color.

Add two cups of chopped baby spinach next. Stir it in and watch it wilt beautifully within seconds, adding a touch of freshness and color to your creamy Mushroom Vegetable Rice Soup.

Finish by squeezing in one to two tablespoons of fresh lemon juice. This is the secret step that wakes up all the flavors—it cuts through the richness and gives the soup a light, bright balance.

Taste and adjust seasoning with extra salt and black pepper to suit your palate. If the soup feels a little too thick (which can happen as the rice continues to absorb liquid), stir in another splash of water or broth until it reaches your desired consistency.

Step 6: Serve Warm and Savor Every Bite

Ladle your Mushroom Vegetable Rice Soup into big bowls and serve it warm. The smell alone is enough to gather everyone at the table.

For the ultimate cozy dinner, pair this soup with a hunk of crusty bread or a side of garlic toast. If you’re in the mood for a little extra comfort, serve it alongside our Chicken Stuffing Bake—the contrast of the creamy soup and savory casserole is absolute perfection.

Let leftovers cool completely before refrigerating; the flavor only deepens overnight. When you reheat, add a splash of broth to bring it back to life, and it’ll taste just as fresh as day one.

Step 7: Optional Finishing Touches (For the Foodie in You)

• Garnish smartly: A sprinkle of chopped parsley or chives makes the soup pop visually.
• Add crunch: Top with homemade croutons or roasted chickpeas for texture.
• Make it indulgent: Stir in a drizzle of cashew cream or oat milk for a richer finish.
• Turn it into a meal: Add shredded rotisserie chicken or tofu cubes for extra protein if you’re not keeping it vegan.

If you’re all about creamy comfort food like this, you might fall in love with our Spinach Artichoke Chicken Casserole. It’s that same cozy, satisfying feel—just in casserole form.

Final Step: Enjoy the Cozy Moment

Take a moment before diving in—breathe in that earthy aroma of mushrooms, herbs, and garlic mingling with the creamy rice base. This Mushroom Vegetable Rice Soup isn’t just a meal—it’s an experience. It’s the kind of dish that says, “Slow down, you’ve earned this.”

Each spoonful delivers a balance of comfort and nourishment, proving that simple ingredients can create something truly soul-soothing. Whether it’s a weeknight dinner or a lazy Sunday lunch, this soup has a way of making any meal feel special.

And if you loved this, you’ll definitely want to bookmark our Tuscan Chickpea Soup—another one-pot wonder that’s as hearty as it is wholesome.

What to Serve with Mushroom Vegetable Rice Soup

Pair this soup with crusty sourdough bread, garlic toast, or a crisp green salad for a full meal. If you want to keep things cozy, try it alongside a simple casserole like Chicken Wild Rice Casserole or our Roasted Acorn Squash Soup for a double-soup night (yes, that’s a thing now).

Key Tips for Making Mushroom Vegetable Rice Soup

• Don’t skip the sauté: It builds that rich, golden flavor you can’t fake.
• Choose your mushrooms wisely: Cremini gives an earthier flavor, but white button works fine too.
• Add lemon last: It keeps the flavors bright and balanced.
• Adjust the texture: If it thickens overnight, add more broth or water before reheating.
• Make it hearty: Add cooked lentils or chickpeas for extra protein.

Storage and Reheating Tips for Mushroom Vegetable Rice Soup

Let leftovers cool completely before storing. Keep in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. When reheating, add a splash of broth or water to thin it back out—the rice tends to soak up the liquid. Warm on the stovetop over medium heat, stirring often. Avoid microwaving directly from frozen; thaw overnight in the fridge first for best flavor.

FAQs

1. Can I use brown rice instead of white rice?
Yes, but increase the simmer time to 30–35 minutes.

2. Can I make this in a slow cooker?
Absolutely. Cook on low for 4–5 hours and add spinach at the end.

3. What beans work best?
Cannellini or navy beans give the best creamy texture.

4. Is it freezer-friendly?
Yes, just reheat gently and stir in extra broth as needed.

5. How do I make it spicier?
Add crushed red pepper flakes or a pinch of cayenne while sautéing.

Final Thoughts

Mushroom Vegetable Rice Soup is proof that healthy, plant-based eating doesn’t need to be boring or complicated. It’s creamy, comforting, and completely satisfying—a one-pot wonder you’ll keep coming back to all year long. The next time you’re craving comfort without the guilt, let this soup be your go-to.

For more cozy ideas, visit Cooking With Ramsay’s soup collection and discover your next favorite bowl.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

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