Creamy Mushroom Brown Rice Soup Recipe (Dairy Free, Vegan)

This mushroom brown rice soup recipe is a creamy and flavorful dish, loaded with vegetables, brown rice, and a rich dairy-free broth. This soup makes a fantastic cozy lunch or dinner, and it’s a modern take on cream of mushroom!

This soup is a fantastic fall or winter meal, and is easy to batch cook, meal prep, or even freeze for later. I love serving this soup with a thick slice of crusty bread and a trendy chopped salad for a complete meal.

It’s officially fall, which means soup season is upon us (truly the best season)! I love making classic creamy mushroom soup, but wanted to add some brown rice instead to give it a modern update. Traditional mushroom rice soup is made with wild rice, but the texture of brown rice is absolutely perfect in this soup.

It’s a great dairy free creamy soup that you can make with coconut milk instead of regular milk. This soup freezes really well, so making a big pot and dividing it into jars or individual containers for meal prep is easy!

This recipe geta a full 10/10 from us, and we can’t wait to make this all fall and winter long.

This Creamy Mushroom Brown Rice Soup Recipe Is

• Cozy
• Earthy
• Flavorful
• Loaded with Vegetables
• Versatile
• Easy to Make
• Great for Meal Prep
• Vegetarian, Vegan, and Dairy Free

Modern Soup Recipes You’ll Love

This mushroom brown rice soup it’s a modern take on a classic dish, updated with hearty brown rice and coconut milk to make it higher in fiber and dairy free. We love soups year-round for lunches, but they especially shine in the fall or winter when the temperatures drop and you want something warm and comforting.

Soups are a great way to get extra vegetables, protein, and nutrients into your diet. Browse our trending soup recipes to find your next modern favorite.

What’s In This Mushroom Soup with Brown Rice

See the recipe card below for full ingredient amounts and instructions.

• Good Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry. 
• Onion
• Garlic
• Mushrooms – I used baby Bellas, but you can use any variety you prefer.
• Salt
• Herbs de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
• Zucchini
• Short Grain Brown Rice – I love the texture of short grain rice in this soup! It absorbs the broth, making each bite totally delicious.
• Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. Check out some fantastic low sodium recipes here!
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. It makes this dish super rich and creamy without any dairy.
• Lemons

How To Make Mushroom Soup with Brown Rice

1. In a large pot (I used a 7.5-quart Dutch Oven), heat the olive oil over medium heat. Add the onions and garlic, and sauté for 5 to 6 minutes until they begin to turn translucent.
2. Add the chopped mushrooms, salt, herbs de Provence, zucchini, brown rice, vegetable stock, and water. Stir well to combine.
3. Turn the heat up and bring to a boil, the cover and reduce the heat to low so the soup simmers for 45 minutes. Stir occasionally so the brown rice does not stick to the bottom of the pot.
4. Add the coconut milk and lemon juice, and stir again. Taste, and adjust seasoning as needed, adding more salt if desired.
5. Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup can also be frozen and reheated later.

Modern Freezer Meals You Can Make Ahead

This creamy brown rice and mushroom soup recipe is perfect to cook, freeze, and reheat for later. There are so many updated versions of classics that you can put on ice, and enjoy later: casseroles, soups, and stews all work well.

I love keeping pre-made meals in the freezer when I need some quick and simple lunch or dinners and don’t feel like cooking. Sometimes I’ll double a recipe, and freeze half for the next month to reduce the amount I have to cook.

Browse all our easy and trendy freezer meals here to find your next favorite!

Dietary Modifications

• This recipe is vegan, vegetarian, and dairy free – it does not contain any animal products.
• To ensure this recipe is gluten free, only use ingredients that are certified gluten free on their labels.

More Cozy Modern Soup Recipes You’ll Love

Carrot Sweet Potato Lentil Soup

Instant Pot Turkey Noodle Soup Recipe

Dutch Oven Chicken and Dumplings Recipe

Low Sodium Chicken Tortilla Soup

Spaghetti Squash Soup Recipe (Vegan/Vegetarian, Gluten Free)

Share This Cream of Mushroom Soup with Brown Rice

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Creamy Mushroom Brown Rice Soup

Kelly Jensen

This mushroom brown rice soup recipe is a creamy and flavorful dish, loaded with vegetables, brown rice, and a rich dairy-free broth. This soup makes a fantastic cozy lunch or dinner, and it’s a modern take on cream of mushroom!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 8 servings

Calories 289 kcal

Equipment

• Large Pot

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 2 medium onion chopped
• 6 cloves garlic minced
• 16 ounces mushrooms sliced or chopped
• 1/2 teaspoon salt
• 2 teaspoons herbs de Provence or substitute thyme
• 1 zucchini chopped
• 1 cup uncooked brown rice I used short grain rice
• 4 cups vegetable stock
• 4 cups water
• 1 14- ounce can coconut milk unsweetened and full fat
• 2 lemons juiced

Instructions

 

• In a large pot (I used a 7.5-quart Dutch Oven), heat the olive oil over medium heat. Add the onions and garlic, and sauté for 5 to 6 minutes until they begin to turn translucent.
• Add the chopped mushrooms, salt, herbs de Provence, zucchini, brown rice, vegetable stock, and water. Stir well to combine.
• Turn the heat up and bring to a boil, the cover and reduce the heat to low so the soup simmers for 45 minutes. Stir occasionally so the brown rice does not stick to the bottom of the pot.
• Add the coconut milk and lemon juice, and stir again. Taste, and adjust seasoning as needed, adding more salt if desired.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup can also be frozen and reheated later.

Notes

Dietary Modifications

• This recipe is vegan, vegetarian, and dairy free – it does not contain any animal products.
• To ensure this recipe is gluten free, only use ingredients that are certified gluten free on their labels.

 

Nutrition

Calories: 289kcalCarbohydrates: 32gProtein: 6gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 637mgPotassium: 540mgFiber: 4gSugar: 6gVitamin A: 315IUVitamin C: 24mgCalcium: 48mgIron: 2mg

Keyword brown rice mushroom soup, cream of brown rice woup with mushrooms, cream of mushroom soup with rice, creamy brown rice soup recipe, creamy mushroom rice soup recipe, mushroom brown rice soup

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