If you’re in the mood for something nourishing that wraps you up like a cozy blanket, look no further than Hearty Mushroom Quinoa Soup. This soul-warming recipe is brimming with tender mushrooms, colorful veggies, and nutty quinoa, all simmered together in a fragrant herby broth. It’s a go-to in my kitchen when I want healthy comfort food that’s still wholesome, filling, and every bit as satisfying as it is easy to make. Whether you’re meal-prepping for a busy week or gathering friends for a casual dinner, Hearty Mushroom Quinoa Soup guarantees everyone leaves the table both comforted and impressed.

Hearty Mushroom Quinoa Soup Recipe - Recipe Image

Ingredients You’ll Need

This soup shines with everyday ingredients, each adding distinct flavor, texture, or a pop of color. Don’t be fooled by the simplicity: every item plays an essential role in making the Hearty Mushroom Quinoa Soup absolutely crave-worthy.

Olive oil: The base for sautéing, it brings a gentle richness without overpowering the veggies.
Onion: Diced onion forms the aromatic backbone, sweetening as it cooks and enhancing the depth of the broth.
Garlic: Freshly minced, it elevates all the earthy mushroom flavors—don’t skip it!
Carrots: Sliced carrots add mild sweetness and beautiful orange flecks throughout.
Celery: Essential for a classic soup flavor, celery also contributes lively green color and crunch.
Mushrooms (cremini or button): Meaty and earthy, mushrooms are the star, especially when browned well.
Quinoa: Rinsed quinoa gives the soup plenty of hearty texture and a gentle nuttiness (plus protein to keep you full).
Vegetable broth: The flavorful foundation—use a good-quality broth to make all the difference.
Dried thyme: Brings a subtle woodsy note that pairs especially well with mushrooms.
Dried oregano: Offers a gentle herbaceous undertone and uplifts the whole bowl.
Salt: Just enough to highlight the natural flavors—adjust to preference.
Black pepper: A little warmth, rounding out the other seasonings perfectly.
Baby spinach: Stirred in at the end for extra greens and a fresh, vibrant look.
Fresh parsley: Chopped parsley adds brightness and a pop of green as a tasty garnish.
Lemon juice (optional): Just a squeeze adds brightness and balances the earthy elements if you like a fresh finish.

How to Make Hearty Mushroom Quinoa Soup

Step 1: Sauté the Aromatics and Veggies

Start by heating the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until everything softens and the kitchen starts to fill with that amazing soup smell that marks the start of every great pot.

Step 2: Brown the Mushrooms

Stir in all those glorious mushrooms and let them cook for about 5 minutes. They’ll start to brown and release their moisture, intensifying their flavor and setting the stage for the unmistakable heartiness of Hearty Mushroom Quinoa Soup.

Step 3: Add Quinoa, Broth, and Seasonings

Pour in the rinsed quinoa, your flavorful vegetable broth, dried thyme, dried oregano, salt, and pepper. Give it a gentle stir, making sure nothing’s stuck to the bottom. Bring the pot to a boil, then turn the heat down to a steady simmer. This is where the soup’s signature flavors really come together.

Step 4: Simmer Until Perfect

Let everything bubble away uncovered for 20 to 25 minutes. The quinoa will plump up, the veggies will turn meltingly tender, and the whole pot will smell irresistible. Check that the quinoa is cooked—it should be translucent with visible spirals.

Step 5: Finish with Spinach and Parsley

Stir in the baby spinach and cook for 2 to 3 minutes, just until it’s wilted but still bright green. Off the heat, add the chopped parsley and, if you like, a fresh squeeze of lemon juice for brightness. The Hearty Mushroom Quinoa Soup is ready to ladle into bowls and enjoy while piping hot.

How to Serve Hearty Mushroom Quinoa Soup

Garnishes

For that little something extra, top each bowl with a scatter of fresh parsley, a grind of black pepper, or (for something decadent) a swirl of coconut milk or cashew cream. A squeeze of lemon over each serving also lifts every earthy note in the soup.

Side Dishes

Pair Hearty Mushroom Quinoa Soup with rustic bread or crusty baguette slices—perfect for dipping! Crisp green salads or roasted root vegetables also make wonderful companions, rounding out the meal with more color and crunch.

Creative Ways to Present

Try serving your soup in wide, shallow bowls for a rustic feel, or dress things up by presenting it in mugs for a cozy, casual dinner party. For a special touch, drizzle olive oil and top with toasted seeds or spiced croutons right before serving.

Make Ahead and Storage

Storing Leftovers

Hearty Mushroom Quinoa Soup keeps beautifully in the fridge for up to four days. Let it cool, then transfer to an airtight container. The flavors meld together even more over time, making leftovers taste fabulously rich and satisfying.

Freezing

This recipe freezes like a dream! Spoon cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It’ll keep in the freezer for up to three months. Thaw overnight in the fridge before reheating.

Reheating

Warm individual servings in the microwave or reheat a whole pot on the stovetop over low heat. If the soup thickens, just add a splash of water or broth to return it to your preferred consistency. Stir well, and it’s ready to serve.

FAQs

Can I use a different type Soup

Absolutely! While cremini or button mushrooms are tried-and-true for Hearty Mushroom Quinoa Soup, you can experiment with shiitake, portobello, or even a blend for more depth and variety.

Is it necessary to rinse the quinoa?

Yes, rinsing removes quinoa’s natural saponin coating, which can taste bitter. It only takes a minute but makes a noticeable difference in the soup’s clean flavor.

What if I want the soup creamier?

Easy fix—stir in a splash of unsweetened coconut milk or blend a little cashew cream into the pot at the end. That small addition creates a silky, luxurious texture while keeping things totally vegan.

Can I add other vegetables?

Definitely! Diced potatoes, green beans, or zucchini all make tasty additions, especially if you have extra veggies to use up. Just keep soup ratios in mind so everything cooks evenly.

Is Hearty Mushroom Quinoa Soup gluten-free?

Yes! The recipe is naturally gluten-free, provided your vegetable broth is certified gluten-free (check the label to be sure).

Final Thoughts

There’s nothing quite like coming home to a pot of Hearty Mushroom Quinoa Soup simmering on the stove. Whether you’re a lifelong fan of veggie soups or a newcomer to meatless meals, I can’t recommend this recipe enough. Give it a try, share it with your favorite people, and let it become a classic in your kitchen too!

Hearty Mushroom Quinoa Soup Recipe

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4.5 from 21 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This Hearty Mushroom Quinoa Soup is a delicious and nutritious vegan option that is sure to warm you up on a cold day. Packed with flavorful vegetables, protein-rich quinoa, and earthy mushrooms, this soup is easy to make and perfect for a wholesome meal.

Ingredients

Scale

Vegetable Base:

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced

Soup:

8 ounces mushrooms, sliced (cremini or button)
¾ cup uncooked quinoa, rinsed
6 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 cups baby spinach
2 tablespoons chopped fresh parsley
Juice of ½ lemon (optional)

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Instructions

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
Cook Mushrooms: Stir in mushrooms and cook for an additional 5 minutes until they release moisture and start to brown.
Add Quinoa and Broth: Add quinoa, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil, then simmer uncovered for 20–25 minutes until quinoa is cooked.
Finish Soup: Stir in spinach and cook until wilted, about 2–3 minutes. Add parsley and lemon juice if desired. Serve hot.