There’s something deeply comforting about a warm bowl of soup, especially when it’s packed with vegetables, rich flavor, and a creamy texture—without a drop of dairy. Creamy Mushroom Vegetable Rice Soup is one of those recipes that feels nourishing, cozy, and satisfying all at once. It’s the kind of soup you make on a chilly evening, when you want something hearty but still light enough to leave you feeling good afterward.
What makes this soup special is its clever use of white beans to create creaminess naturally. Instead of relying on cream or milk, blended beans give the broth a velvety texture while adding protein and fiber. Combined with earthy mushrooms, tender vegetables, and rice, the result is a wholesome, filling soup that’s both comforting and balanced.
This recipe is perfect for weeknight dinners, meal prep, or anytime you’re craving a plant-based meal that doesn’t feel like a compromise. It’s simple, flexible, and deeply satisfying—proof that dairy-free soups can still be luxuriously creamy and full of flavor.
Recipe Overview
Creamy Mushroom Vegetable Rice Soup (Dairy-Free) is a hearty, plant-based soup made with mushrooms, vegetables, rice, and blended white beans for natural creaminess. It’s rich without being heavy, easy to make in one pot, and perfect for cozy lunches or dinners. Naturally vegan and gluten-free with simple swaps, this soup is nourishing comfort food at its best.
Ingredients & Instructions
This soup comes together in layers, building flavor step by step for a deeply satisfying result.
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. Build the Flavor Base
Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery, cooking until the onion becomes soft and lightly golden. This step creates a flavorful foundation for the soup.
Stir in the garlic and Italian seasoning, cooking for about 30 seconds until fragrant.
2. Cook the Mushrooms
Add the sliced mushrooms to the pot. Cook, stirring occasionally, until they soften and release their moisture. Continue cooking until most of the liquid evaporates and the mushrooms begin to brown slightly. This step deepens the flavor and adds a rich, savory note.
Season with sea salt.
3. Add Rice and Broth
Stir in the white rice and pour in the vegetable broth, scraping the bottom of the pot to release any browned bits. Cover, bring to a gentle simmer, and cook until the rice is tender, about 15–20 minutes.
4. Blend the Beans
While the soup simmers, blend the white beans with 1 cup of water until completely smooth. This bean purée is what gives the soup its creamy texture—no dairy required.
5. Make It Creamy
Once the rice is tender, remove the lid and stir the bean purée into the soup. The broth will instantly become thicker and creamier.
6. Finish with Greens and Brightness
Stir in the spinach and cook until just wilted, about 1–2 minutes. Add lemon juice to brighten the flavors, then season with additional salt and black pepper to taste.
Serve hot and enjoy the creamy, comforting goodness.
Cooking Tips & Variations
This soup is wonderfully adaptable, making it easy to tailor to your taste or pantry.
1. Choose Your Rice Wisely
- White rice keeps the soup light and creamy.
- Brown rice works too but will need a longer cooking time and extra liquid.
2. Boost the Umami
- Add a splash of tamari or soy sauce for deeper savory flavor.
- A pinch of nutritional yeast adds a subtle cheesy note while keeping it dairy-free.
3. Make It Heartier
- Add extra vegetables like zucchini, potatoes, or green beans.
- Stir in cooked lentils or chickpeas for additional protein.
4. Control the Texture
- For a thicker soup, blend an extra ½ cup of beans.
- For a thinner broth, add more water or vegetable broth.
5. Fresh Herb Finish
- Garnish with fresh parsley, thyme, or dill for added freshness just before serving.
Storage & Serving Suggestions
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The soup thickens as it sits—add a splash of water or broth when reheating.
Freezing
- Freeze in individual portions for up to 3 months.
- Thaw overnight in the fridge and reheat gently on the stove.
Serving Ideas
Serve this soup with:
- Crusty bread or garlic toast
- A simple green salad
- Crackers or warm pita
It’s satisfying enough on its own but pairs beautifully with light sides.
Creamy Mushroom Vegetable Rice Soup (Dairy-Free) is everything a comfort soup should be—warm, hearty, nourishing, and deeply flavorful. With its creamy texture from blended white beans and rich mushroom base, it proves that plant-based soups can be just as indulgent as traditional creamy versions.
Whether you’re cooking for a cozy night in, prepping lunches for the week, or serving guests with dietary needs, this soup delivers comfort without compromise. One pot, wholesome ingredients, and a bowl full of cozy satisfaction—this recipe is one you’ll return to again and again.
FAQs
1. Is this soup vegan?
Yes, all ingredients are plant-based.
2. Can I make it gluten-free?
Yes. Simply ensure your vegetable broth is gluten-free.
3. Can I use a different type of mushroom?
Absolutely. Portobello, shiitake, or a mix of mushrooms work well.
4. How do I thicken the soup more?
Blend additional beans or let the soup simmer uncovered for a few minutes longer.
5. Can I skip the rice?
Yes. Replace it with quinoa or simply add more vegetables.
Creamy Mushroom Vegetable Rice Soup made dairy-free with white beans for natural creaminess. Hearty, comforting, and plant-based—perfect for cozy, healthy meals.
