Cream of Quinoa Mushroom Soup

Nutriscore Rating: 74/100

Indulge in the earthy, comforting flavors of Cream of Quinoa Mushroom Soup, a hearty and nutrient-packed recipe that's as delightful as it is nourishing. This creamy soup combines the nuttiness of quinoa with the umami-rich depth of two types of mushrooms—button and baby bella—creating a satisfying dish perfect for cozy evenings. Velvety coconut milk (or heavy cream) adds luxurious smoothness, while aromatic herbs like thyme and oregano elevate every spoonful. The partially blended texture offers the perfect balance of creamy and chunky, making each bite a delight. With simple ingredients, easy-to-follow steps, and a quick 45-minute turnaround, this plant-based soup is ideal for meal prepping or serving as a wholesome appetizer. Garnished with fresh parsley, it’s a warm and inviting option that’s sure to impress! Keywords: quinoa mushroom soup, creamy quinoa soup, healthy mushroom soup, vegan cream of mushroom soup, easy vegetarian soup recipe.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 0.5 cup quinoa
• 1 cup water
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 cups button mushrooms, sliced
• 1 cup baby bella mushrooms, sliced
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk (or heavy cream)
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

📝 Instructions

12 steps

1. Rinse the quinoa under cold water using a fine-mesh sieve.

2. In a small saucepan, combine the quinoa and water. Bring to a boil. Reduce the heat to low, cover, and let it simmer for 12–15 minutes, or until the water is absorbed. Set aside.

3. In a large pot, heat the olive oil over medium heat.

4. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.

5. Add the minced garlic and cook for an additional 1–2 minutes, stirring frequently to prevent burning.

6. Add the button mushrooms and baby bella mushrooms to the pot. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and are lightly browned.

7. Pour in the vegetable broth and bring the mixture to a gentle simmer.

8. Stir in the cooked quinoa, dried thyme, dried oregano, salt, and black pepper.

9. Reduce the heat to low and slowly stir in the coconut milk (or heavy cream). Let the soup simmer for 5–7 minutes, allowing the flavors to meld together.

10. Using an immersion blender, partially blend the soup to your desired consistency. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.

11. Taste the soup and adjust seasoning if needed, adding more salt or pepper as desired.

12. Ladle the soup into bowls and garnish with fresh parsley just before serving.

Nutrition Facts

1 serving (540.4g)

Calories		233
% Daily Value*
Total Fat		10.8 g	14%
	Saturated Fat	2.2 g	11%
	Polyunsaturated Fat	0.5 g
Cholesterol		0 mg	0%
Sodium		943 mg	41%
Total Carbohydrate		28.6 g	10%
	Dietary Fiber	5.9 g	21%
	Total Sugars	7.6 g
Protein		9.2 g	18%
Vitamin D		0.2 mcg	1%
Calcium		70 mg	5%
Iron		2.7 mg	15%
Potassium		948 mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 382 cal (38.8%%)

Protein: 146 cal (14.8%%)

Carbs: 457 cal (46.4%%)