Mushroom Quinoa Soup
Updated March 26, 2019
Mushroom Quinoa Soup-this healthy and hearty soup is the perfect meal for a chilly day.
We’ve had a seasonably warm fall, which I’ve been loving because I am not ready for snow, but I have been craving that crisp, cool air. Well, it finally cooled off over the weekend so I made a big pot of Mushroom Quinoa Soup to warm us up! Yay for soup weather!
A cozy sweater, jeans, boots, and a bowl of Mushroom Quinoa Soup, that is what fall is all about! Add a loaf of crusty bread for dunking and I am one happy girl!
I love this soup because it is easy to make and super healthy! It is vegan, gluten-free, and loaded with veggies. The quinoa adds protein and will keep you satisfied.
This soup freezes beautifully so make a big pot and stick some in the freezer for a rainy day! I know it will come in handy. I can’t wait to pull ours out for an easy dinner!
Mushroom Quinoa Soup, it’s a must make for fall! Enjoy!
Mushroom Quinoa Soup
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 2 bay leaves
- 2 tablespoons fresh thyme minced
- 1 8 oz package of white mushrooms, stems removed and sliced
- 1 8 oz package cremini mushrooms, stems removed and sliced
- 2 quarts low sodium vegetable broth
- 1/2 cup rinsed quinoa
- Salt and black pepper to taste
Instructions
- Place a soup pot over medium heat and coat with the olive oil. Add the onion, carrots, and celery and cook until tender, about 5 minutes. Stir in the garlic, bay leaves, thyme, and mushrooms and cook until mushrooms are tender, about 5 minutes.
- Pour in the vegetable broth and bring the liquid to a boil. Add the quinoa and and continue to simmer for 20 minutes to cook the quinoa. Stir the soup occasionally while simmering. Season with salt and black pepper, to taste. Ladle into bowls and serve.
- Note-this soup freezes beautifully. Place cool soup in an airtight container and freeze for up to one month.
Have you tried this recipe?
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Thank you for the nice soup recipe.
I make a similar soup all the time. It’s on my blog too. It’s the perfect dinner when I want something light and comforting or extra room for dessert 😉
How does the broth get to look like tomatoes are in it? Is an ingredient missing?
It’s just the color of the broth. I used Trader Joe’s vegetable broth and it is darker in color. If you use a different broth the color will be lighter.
It’s raining cats and dogs here in Denver today and I think this soup sounds like the perfect way to warm up!
looks delicious! I love the mushrooms and can’t wait for cold soup weather here in the NW too!
there’s really nothing better than a piece of crusty bread with soup on a cold day! going to be putting this recipe in my arsenal
This is the kind of soup I dream about! I love mushrooms! Pinning. 🙂
This soup looks so hearty and comforting!! If it ever gets cold here this will be the first soup I make!!
This looks amazing! I have had good and bad experiences with quinoa so I might substitute rice instead but otherwise this looks fantastic!
Rice would be good too!
I love so many of your recipes that I trusted this to be delicious, too. I made a quick run to the grocery for a few things and made this for lunch. What a treat! I froze half and will devour the rest. Thank you!
Yay! I am so glad you liked the soup. I can’t wait to make it again!
It’s officially soup season here in Ohio and this one is definitely a must-try!
Maria… I can’t wait to make this! Of course, my mouth won’t stop watering from all your incredible photos. Your photography is gorgeous. We would be honored for you to check out our conference and affiliate program. We would be beyond giddy if you helped us spread the word! http://www.foodbloggingconference.com/become-an-affiliate/
How many cups what a serving of this be? 1, 1.5 or 2?
Just made this for dinner. It was delicious! Normally my husband isn’t a fan of a meal without meat, but he was raving about it. I’ll definitely be making again 🙂
My boys love this soup! Glad your husband enjoyed it too!
Can this be done in the slow cooker?
It was so delicious! My husband liked them as well. I will certainly make it again!
I don’t generally have vegetable broth on hand. If I go with either chicken or beef broth, which would you recommend?
Chicken! Enjoy!
This looks good, but do the left overs become stew like since the quinoa was cooked in the broth?
If it gets too thick, you can always add more broth.
I made it and tbh it was a bit lacking. I used quite a simple vegetable stock and it ended up looking nothing like the picture. It needed a lot of salt & pepper to give it any decent flavour. Perhaps if you use a good vegetable broth to start with then it would be good, but the recipe itself has less flavour than I would like. Could do with some extra umami.
sounds wonderful & would like to make it soon. However, I need to know the calories, carbs, sugar & protein. Could you plz add to all your recipes. I am on a strict diet & would like to know. Thx very much.
Made this recipe and put it into containers for work. Weather today is -33C This soup reheats very well for lunch. I love the fresh thyme that gave it the flavour! Sooooo delicious. I was originally concerned when I made this soup that the quinoa would get really big and mushy and soak up a lot of the broth but it didn’t. If anything it added a terrific texture and I wished there was more quinoa. Next time I’m going to add more mushrooms and more quinoa.
Not a bad soup at all. But the recipe calls for too much onion and not enough quinoa.
Looks good but I’d like to have the nutrition info.
Do you think this would work with some broccoli in it? I have a massive head of broccoli in the fridge and don’t want it to go to waste
I think broccoli would be a great addition! Enjoy!
This soup came out amazing and full of flavor! I don’t really like quinoa, so I substituted a brown rice mix which was just as wonderful. Highly recommend this soup, it will be one of my new favorites for fall and winter!
I noticed there is no serving size?? How much will I get with all this abundance? <3
I love this recipe! I make it multiple times per year and freeze individual servings for my lunch prepping! I store it in mason jar size and then add fresh spinach to eat when I heat it up! That is the only change I make to the recipe because it is just perfect. I share it with everyone. Thank you!
Thanks for sharing it.
This recipe is really bland. It needs sooooo much salt to give it flavor. It’s not terrible but I wouldn’t make it again.
I made it this morning and it was very delicious. YUMMY.
This is a yummy recipe. I added cut up kale just before pouring in the liquid.
Prep time is at least 20 min, not 10.
Hi there excellent soup. I added a can of romano beans to make it more hearty. Loved everthing that’s in it.
Thanks
Perfect!