There’s something deeply comforting about a warm bowl of soup—especially when it’s creamy, hearty, and packed with vegetables. Creamy Mushroom Vegetable Rice Soup delivers all that comfort without any dairy, making it a wonderful option for anyone seeking a lighter yet satisfying meal. It’s the kind of soup that feels both nourishing and indulgent, perfect for chilly evenings, quiet lunches, or anytime you crave something soothing.
What makes this soup special is its clever use of white beans to create creaminess instead of dairy. Blended until silky smooth, the beans give the soup body and richness while keeping it entirely plant-based. Combined with earthy mushrooms, tender rice, and a medley of classic vegetables, the result is a balanced, flavorful soup that feels wholesome and filling.
This recipe also celebrates simplicity. Everything comes together in one pot with easy-to-find ingredients, making it ideal for weeknight cooking or meal prep. Whether you’re dairy-free by choice or just looking to add more plant-forward meals to your routine, this soup is proof that comfort food can be both healthy and deeply satisfying.
Recipe Overview
Creamy Mushroom Vegetable Rice Soup (Dairy-Free) is a hearty, plant-based soup made with mushrooms, vegetables, rice, and a naturally creamy white bean base. It’s savory, filling, and packed with nutrients—perfect as a main dish or a cozy starter. With simple ingredients and straightforward steps, it’s an easy soup that delivers big flavor.
Ingredients & Instructions
This soup builds flavor in layers, starting with aromatics and finishing with a bright splash of lemon.
Ingredients
- 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, trimmed and sliced
- 1 teaspoon sea salt, plus more to taste
- ½ cup white rice
- 4 cups low-sodium vegetable broth
- 15 ounces canned white beans, drained and rinsed
- 1–2 cups water
- 2 cups baby spinach, roughly chopped
- 1–2 tablespoons lemon juice
- Black pepper, to taste
Step-by-Step Instructions
1. Sauté the Vegetables
Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onion begins to turn golden and fragrant.
Stir in the garlic and Italian herb seasoning, cooking for about 30 seconds until aromatic.
2. Cook the Mushrooms
Add the mushrooms to the pot. Cook, stirring occasionally, until they soften and release their moisture. Continue cooking until most of the liquid has evaporated—this step concentrates the mushroom flavor and gives the soup a deep, savory base.
Season lightly with sea salt.
3. Simmer the Soup
Stir in the rice and vegetable broth, scraping the bottom of the pot to release any flavorful bits. Cover, bring to a gentle simmer, and cook until the rice is tender, about 15–18 minutes.
4. Create the Creamy Base
While the soup simmers, add the white beans and 1 cup of water to a blender. Blend until completely smooth and creamy.
Tip: This bean purée replaces cream and adds both protein and richness.
5. Add Creaminess
Once the rice is tender, remove the lid and stir the bean purée into the soup. The texture will immediately become thicker and creamier.
6. Finish with Greens and Brightness
Stir in the spinach and cook just until wilted. Add lemon juice, then season with additional salt and black pepper to taste.
Serve hot and enjoy.
Cooking Tips & Variations
This soup is flexible and easy to adapt based on taste or dietary needs.
1. Rice Options
- White rice keeps the soup light and creamy.
- Brown rice works too, but requires a longer cooking time and extra liquid.
2. Mushroom Choices
- Cremini mushrooms offer a deeper flavor than button mushrooms.
- A mix of mushrooms (shiitake, baby bella) adds complexity and earthiness.
3. Add More Vegetables
- Zucchini, green beans, or peas blend seamlessly into this soup.
- Potatoes can replace rice for a heartier variation.
4. Boost the Flavor
- Add a splash of white wine before the broth for extra depth.
- A pinch of red pepper flakes adds gentle heat.
5. Make It Extra Creamy
- Use an immersion blender to partially blend the soup for a thicker texture while keeping some chunks.
Storage & Serving Suggestions
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The soup will thicken as it sits; add water or broth when reheating to loosen the texture.
Serving Suggestions
Serve this soup with:
- Crusty bread or garlic toast
- A fresh green salad
- Roasted vegetables or a simple sandwich
It’s filling enough to stand alone but pairs beautifully with light sides.
Creamy Mushroom Vegetable Rice Soup (Dairy-Free) proves that comfort food doesn’t need cream or butter to feel rich and satisfying. With its earthy mushrooms, tender rice, and naturally creamy bean base, this soup delivers warmth, nourishment, and flavor in every spoonful.
Perfect for cozy nights, meal prep, or anytime you want a wholesome plant-based dish, this soup is both simple and deeply comforting. Once you try it, it’s sure to become a regular part of your soup rotation.
FAQs
1. Is this soup completely dairy-free?
Yes, the creaminess comes from blended white beans, not dairy.
2. Can I freeze this soup?
Yes. Freeze for up to 2 months. Thaw overnight and reheat gently with added liquid if needed.
3. What beans work best?
Cannellini or great northern beans work best for a smooth, creamy texture.
4. Can I use brown rice?
Yes, but increase the cooking time and add extra broth or water.
5. How do I thicken the soup more?
Blend a portion of the soup or add a bit more bean purée.
Creamy Mushroom Vegetable Rice Soup made dairy-free with white beans. Hearty, cozy, and plant-based, this easy soup is perfect for healthy comfort meals.