Cream of Quinoa Mushroom Soup

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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 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)

Directions

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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

Step 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.

Step 7

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

Step 8

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

Step 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.

Step 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.

Step 11

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

Step 12

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

Nutrition Facts

Serving size	(2020.0g)

Amount per serving	% Daily Value*
Calories	811.4

Total Fat 41.7g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4063.2mg	0%
Total Carbohydrate 89.0g	0%
Dietary Fiber 19.6g	0%
Total Sugars 27.6g
Protein 31.7g	0%

Vitamin D 39.9IU	0%
Calcium 223.7mg	0%
Iron 8.0mg	0%
Potassium 3386.9mg	0%

*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: 43.7%

Protein: 14.8%

Carbs: 41.5%