Vegan Rice Mushroom Soup Recipe

Name: Vegan Rice Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 Red Onion, Diced; 3 Medium Carrots, Chopped; 3 stalks Celery, Chopped; 3 cloves Garlic, Minced Or Pressed; 8 ounces, weight Mixed Wild Mushrooms, Chopped If Too Big; 1 teaspoon Smoked Paprika; 1 cup Uncooked Jasmine Brown Rice; 4 cups Vegetable Broth; Sea Salt And Pepper, To Your Taste; 2 cups Coconut Milk; 1 Tablespoon Gluten Free Flour; Fresh Thyme, To Garnish

Servings: persons

1 Tablespoon Olive Oil
1 Red Onion, Diced
3 Medium Carrots, Chopped
3 stalks Celery, Chopped
3 cloves Garlic, Minced Or Pressed
8 ounces, weight Mixed Wild Mushrooms, Chopped If Too Big
1 teaspoon Smoked Paprika
1 cup Uncooked Jasmine Brown Rice
4 cups Vegetable Broth
Sea Salt And Pepper, To Your Taste
2 cups Coconut Milk
1 Tablespoon Gluten Free Flour
Fresh Thyme, To Garnish

1
For the Instant Pot method:
2
Press Instant Pot's Saute function. Once heated, add oil, onions, carrots, celery and garlic. Saute, stirring frequently, for about 4-5 minutes.
3
Add mushrooms, paprika, rice, and broth. Give it a good stir then seal the lid. Press Manual/Pressure Cook button and set the cooking time to 30 minutes and pressure to high.
4
When time is up and Instant Pot beeps, manually release the pressure by turning the valve to Vent.
5
In a small bowl, whisk coconut milk and gluten-free flour until well combined. Press the Saute button and pour the milk mixture into the soup in the Instant Pot. Mix to combine and let it simmer for about 2-3 minutes, or until it thickens.
6
Garnish with fresh thyme and serve right away!
7
For the stovetop method:
8
Heat oil in a large Dutch oven or pot, over medium-high heat. Add onions, carrots, celery and garlic and saute, stirring frequently, for about 4-5 minutes, until it softens.
9
Stir in mushrooms, smoked paprika and cook for an additional 5-7 minutes. Add rice and broth, give it a good mix and bring it to the boil. Once boiling, lower heat and simmer until rice is cooked through, about 30-35 minutes.
10
In a small bowl, whisk coconut milk and gluten-free flour until well combined. Pour this mixture over the soup and simmer for an additional 2-3 minutes, or until it thickens slightly.
11
Garnish with fresh thyme and serve right away!

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 Red Onion, Diced, 3 Medium Carrots, Chopped, 3 stalks Celery, Chopped, and more.

Yes, Vegan Rice Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Rice Mushroom Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions