Mushroom Quinoa Soup: A Hearty, Healthy Bowl to Warm Your Soul

Mushroom Quinoa Soup is the kind of comforting, nutrient-packed bowl that satisfies both your taste buds and your wellness goals. In just a pot, this recipe combines earthy mushrooms, protein-rich quinoa, and a medley of vegetables to deliver warmth, flavor, and nourishment. Whether you’re recovering from a cold, seeking a meatless dinner, or simply craving something cozy and wholesome, this soup hits the spot. The recipe is easy enough for weeknights yet elegant enough to serve to guests. Below, I’ll guide you through the steps, share tips, and even offer variations to make it yours.

Why You’ll Love This Mushroom Quinoa Soup

• Balanced nutrition — Thanks to the blend of vegetables, mushrooms, and quinoa, you get fiber, vitamins, plant protein, and minerals in every bowl.

• Deep, earthy flavor — The mix of white and cremini mushrooms combined with herbs like thyme and bay leaves gives it a savory richness.

• Comfort in a bowl — It’s warm, soothing, and perfect for chilly evenings or when you need a little comfort food.

• Totally vegan and flexible — No dairy, no meat — and you can easily adapt it.

• Freezer-friendly — You can make a big batch, freeze portions, and reheat later without losing flavor or texture.

Ingredients

Here’s what you’ll need for a hearty pot of Mushroom Quinoa Soup:

• 2 tablespoons olive oil

• 1 large yellow onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 bay leaves

• 2 tablespoons fresh thyme, minced

• 1 (8‑oz) package white mushrooms, stems removed and sliced

• 1 (8-oz) pack of cremini mushrooms, sliced with stems removed

• 2 quarts low sodium vegetable broth

• ½ cup quinoa, rinsed

• Salt and freshly ground black pepper, to taste

Note: If you want more broth, you can increase to 2½ quarts and adjust seasoning accordingly.

Step‑by‑Step: How to Make Mushroom Quinoa Soup

Follow these steps for a successful, flavorful soup:

1. Heat the pot & sauté aromatics
   Place a large soup pot over medium heat and pour in the olive oil. Once shimmering, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and onion turns translucent — about 5 minutes.

2. Add garlic, herbs & mushrooms
   Stir in the minced garlic, bay leaves, and fresh thyme. Then toss in both the white and cremini mushrooms. Sauté until the mushrooms release their juices, soften, and begin to brown — about 5 more minutes.

3. Add broth & bring to boil
   Pour in the vegetable broth, stirring to deglaze any bits on the bottom of the pot. Increase heat to bring the liquid to a gentle boil.

4. Stir in quinoa & simmer
   Once boiling, stir in the rinsed quinoa. Reduce the heat to low, cover (partially), and let it simmer for about 20 minutes, stirring occasionally. The quinoa will become tender and absorb flavor.

5. Finish & season
   After 20 minutes, check the quinoa for doneness. Remove and discard the bay leaves. Season with salt and freshly ground black pepper, to your preferred taste.

6. Serve
   Ladle the soup into bowls, garnish if desired (e.g. a sprig of thyme, a swirl of olive oil), and serve hot.

Tip: You can shred baby spinach or kale and stir it in at the end if you want a boost of greens.

Helpful Tips

Rinse quinoa thoroughly before adding it to the soup to remove bitterness from the saponin coating.

• Use low-sodium broth so you can control the salt level as you finish.

• Don’t overcrowd mushrooms — if your pot is small, cook them in two batches to let them brown instead of steaming.

• Stir occasionally while simmering so the quinoa doesn’t stick.

• To deepen flavor, you can roast your mushrooms first with a bit of oil in a baking sheet (400 °F / 200 °C for ~10 minutes) and then add them.

• If your soup thickens too much as it sits, add extra hot broth or water when reheating to loosen it.

• For extra warmth, add a pinch of smoked paprika, a dash of soy sauce, or a swirl of nutritional yeast.

Substitutions and Variations

Here are ways to swap, boost, or twist the recipe to your preferences:

• Grain swap: Use farro, barley, or brown rice instead of quinoa (adjust cooking time).

• Mushroom mix: Use shiitake, portobello, oyster, or chanterelle mushrooms — each brings its own character.

• Herb twist: Try rosemary, sage, or marjoram in place of thyme (or in addition).

• Add legumes: Stir in cooked white beans, cannellini beans, or lentils for extra protein and texture.

• Spice it up: Add red pepper flakes or a dash of cayenne if you want heat.

• Creamy version: Stir in coconut milk, cashew cream, or a plant milk toward the end for creaminess (optional).

• Greens add-in: Add baby spinach, chopped kale, Swiss chard, or collard greens in the last 5 minutes for color and nutrition.

Storage Instructions

• Refrigerator: Store cooled soup in an airtight container for up to 4–5 days.

• Freezer: Let the soup cool completely, ladle into freezer‑safe containers (leave headspace for expansion), and store for up to 1 month.

• Reheating: Thaw overnight in the fridge or reheat directly from frozen in a pot over medium heat, stirring and adding extra broth or water if too thick.

• Tip: Quinoa can absorb liquid when stored, so your reheated soup may need a splash of liquid (broth or water) to regain the right consistency.

Nutritional Information

Here’s an approximate estimate per serving (makes about 6 servings):

*These are estimates. Exact values depend on your ingredients and serving size.

Serving Suggestions

• Serve with crusty whole grain bread or sourdough toast for dipping.

• Top with fresh herbs like parsley, chives, or thyme.

• Add a drizzle of extra virgin olive oil or truffle oil for richness.

• Garnish with toasted pumpkin seeds or walnuts for crunch.

• Serve with a light side salad (greens, vinaigrette) for a full meal.

• Pair with a crusty roll or flatbread to make it more filling.

Frequently Asked Questions About Mushroom Quinoa Soup

Q: Can I make this soup in a slow cooker or Instant Pot?
Yes — in a slow cooker, sauté the onion, carrot, celery, garlic, mushrooms, and herbs on the stove first, then transfer to the slow cooker, add broth and quinoa, and cook on low for 4–5 hours or high for 2–3 hours, stirring occasionally toward the end. In an Instant Pot, use the sauté function first, then add broth and quinoa, seal, and cook on manual / pressure cook for 1 minute (with 10 minutes natural release). Then season and serve.

Q: Will the quinoa get mushy if I reheat it?
Quinoa can absorb liquid over time and soften upon reheating. To avoid overly mushy texture, add extra broth or water when reheating and heat gently over medium heat, stirring occasionally. If it’s already very soft, you can serve it more like a stew than a soup.

Q: Is there a gluten-free version?
Yes! This recipe is naturally gluten-free (assuming your vegetable broth is certified gluten-free). Just ensure any substituted ingredients (herbs, broth) are also gluten-free.

Q: How can I boost protein further?
You can increase plant protein by adding cooked beans (e.g. cannellini, chickpeas), lentils, or tossing in some cooked tofu cubes at the end. Grated vegan cheese is another option for garnish if you like.

Q: Can I double the recipe?
Absolutely. You can double (or even triple) — just use a suitably large pot, and adjust seasoning (salt, pepper, herbs) to taste as you go. Cooking time will remain roughly the same after you bring to a boil.

Conclusion

I hope this Mushroom Quinoa Soup becomes one of your go-to recipes for chilly evenings, meatless dinners, or when you want something nourishing yet simple. I truly enjoy making it when I need comfort in a bowl, and I love how versatile it is — you can tweak it any which way. Thank you so much for trusting me with your time in the kitchen. I hope this soup warms your heart, fills you with delight, and becomes a favorite in your recipe rotation. Happy cooking — may every spoonful bring comfort and joy!

Mushroom Quinoa Soup: A Hearty, Healthy Bowl to Warm Your Soul

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• Author: Lisa
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Mushroom Quinoa Soup is a cozy, nutrient-packed vegan soup made with hearty vegetables, earthy mushrooms, and protein-rich quinoa. It’s easy to prepare, freezes beautifully, and makes the perfect comforting bowl for weeknights or meal prep.

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Ingredients

Scale 1x2x3x

2 tablespoons olive oil

1 large yellow onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

2 bay leaves

2 tablespoons fresh thyme, minced

1 (8‑oz) package white mushrooms, stems removed and sliced

1 (8-oz) pack of cremini mushrooms, sliced with stems removed

2 quarts low sodium vegetable broth

½ cup quinoa, rinsed

Salt and black pepper to taste

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Instructions

Follow these steps for a successful, flavorful soup:

1. Heat the pot & sauté aromatics
   Place a large soup pot over medium heat and pour in the olive oil. Once shimmering, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and onion turns translucent — about 5 minutes.

2. Add garlic, herbs & mushrooms
   Stir in the minced garlic, bay leaves, and fresh thyme. Then toss in both the white and cremini mushrooms. Sauté until the mushrooms release their juices, soften, and begin to brown — about 5 more minutes.

3. Add broth & bring to boil
   Pour in the vegetable broth, stirring to deglaze any bits on the bottom of the pot. Increase heat to bring the liquid to a gentle boil.

4. Stir in quinoa & simmer
   Once boiling, stir in the rinsed quinoa. Reduce the heat to low, cover (partially), and let it simmer for about 20 minutes, stirring occasionally. The quinoa will become tender and absorb flavor.

5. Finish & season
   After 20 minutes, check the quinoa for doneness. Remove and discard the bay leaves. Season with salt and freshly ground black pepper, to your preferred taste.

6. Serve
   Ladle the soup into bowls, garnish if desired (e.g. a sprig of thyme, a swirl of olive oil), and serve hot.

Tip: You can shred baby spinach or kale and stir it in at the end if you want a boost of greens.

Notes

This soup freezes well. Cool completely before transferring to airtight containers and freeze for up to 1 month. Add more broth or water when reheating if needed.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup

Nutrition

• Serving Size: 1 bowl (approx. 1½ cups)
• Calories: 200 kcal
• Sugar: 5 g
• Carbohydrates: 28 g
• Protein: 7 g