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5 from 6 votes

Creamy Mushroom Vegetable Rice Soup

This Creamy Mushroom Vegetable Rice Soup is cozy, hearty, and full of good-for-you ingredients. Easy to make in one pot, totally dairy-free, gluten free, and vegan, this flavorful soup will be a welcomed dinner any night of the week.
Prep Time10 mins
Cook Time28 mins
Course: dinner, Main Course
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: dairy-free soup, mushroom soup, rice soup, vegetable soup
Servings: 6 servings
Calories: 241kcal

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion about 1/2 of a large or 1 small onion
  • 2 cups diced carrots about 2 medium carrots
  • 1/2 cup diced celery about 1 stalk
  • 3-4 cloves garlic minced
  • 1/2 tablespoon dried Italian herb seasoning
  • 1 pound cremini or button mushrooms ends trimmed and sliced
  • 1 teaspoon sea salt plus more to taste
  • 1/2 cup white rice
  • 4 cups low-sodium vegetable broth
  • 15 ounces canned white beans drained and rinsed. You can use any white bean, such as cannellini, navy, great northern beans
  • 1-2 cups water
  • 2 cups loosely packed baby spinach roughly chopped
  • 1-2 tablespoons lemon juice
  • black pepper to taste

Instructions

  •  Add oil to a large Dutch oven or soup pot over medium-high heat. Once oil is hot, add onion, carrots, and celery. Cook until onion starts to get golden brown, about 2 minutes. Add garlic and Italian seasoning. Cook for 1 more minute.
  • Add mushrooms and cook, stirring occasionally, until the mushrooms are soft and most of the liquid in the pan has cooked off. About 5 minutes.
  • Season with 1 teaspoon of salt then stir in rice and vegetable broth. Scrape the bottom of the pot to release and brown bits stuck to the bottom.
  • Cover pot and bring to a simmer. Lower heat to maintain simmer. Cook until rice is soft, about 15 minutes.
  • Meanwhile, add beans and 1 cup of water to a blender. Blend until smooth.
  • Once rice is cooked, remove lid and stir in bean puree.
  • Stir in spinach and cook until wilted. Add lemon juice and additional salt and pepper to taste.
  • Enjoy warm. Allow leftovers to cool completely before storing in fridge for up to 3 days.
    Note: As the soup sit, the rice will absorb more liquid so stir in the additional cup of water (or more) as needed. Be sure to taste and re-season the soup after adding more liquid.

Nutrition

Calories: 241kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 443mg | Potassium: 847mg | Fiber: 7g | Sugar: 6g | Vitamin A: 8111IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 3mg