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Best Homemade Vegan Creamy Mushroom-Rice Soup


Veganishta–that’s me–was hungry this cloudy rainy day today, so I whipped up a homemade creamy mushroom-rice soup. Cream of mushroom soup was always one of my favorites, and this one turned out superb! Now, keep in mind, I really don’t measure when I cook; I eye-ball measure and use the old hand and fingers tricks.  So, below is the recipe, which I tried my best to determine measures for all the ingredients. I hope you like it!

1 large sweet onion

2 large cloves of garlic

2 tbsp olive oil

2 tbsp lemon juice

1 large box of Baby Bella mushrooms (from Costco)

1 tbsp Herbs de Provence seasoning

Sea salt

4 tbsp of vegetable soup base

8 cups of water

1.5 cups cooked brown rice

1 tbsp parsley flakes

1/5 block organic firm tofu

1 cup almond milk

Chop onions finely and mince garlic in garlic press; add oil to large soup pot and bring it to sauté readiness; pour in onions and garlic and sauté until onions are clear; add lemon juice and sauté another minute; add finely chopped mushrooms and stir all; cook on medium heat for 3-4 minutes and stir a couple times; sprinkle in a few shakes of sea salt and stir; then add the veggie soup base and stir; let cook another minute or two.

Add the water, parsley flakes, Herbs de Provence and stir well. Let simmer on low for 10-15 minutes. Next, place tofu in blender and add the almond milk and two cups of the hot soup; blend until thick and creamy; add this creamy mixture back into the soup pot along with the cooked brown rice then simmer on low for about 5-6 more minutes. That’s it.


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