Creamy Garlic Mushroom Orzo Soup (Vegan)
This is the ultimate cozy soup that tastes like a mixture of a risotto and a wild rice soup- put together in one! This creamy Garlic Mushroom Orzo Soup combines savory umami mushrooms with flavorful garlic, tender orzo pasta, and a heavenly cream broth. Trust me, one bite of this and you will be in love with this recipe!
▶︎This soup cooks up really fast thanks to orzo which only takes 8-10 minute to be fully cooked!
Ingredients
Ingredient notes:
- Orzo: This is a small, rice-shaped pasta made from wheat semolina or white flour. You can also find a gluten-free version if needed.
- Baby bella mushrooms: These are also known as cremini mushrooms. You can also use white button, but I think baby bella have a firmer texture and a slightly earthy flavor compared to white button mushrooms.
- Fresh garlic: Definitely use fresh garlic for this recipe for the best flavor! No need to fully mince, I like to do a rough chop so you get some garlic texture in the soup. I also roughly chop garlic in my Garlic Fried Rice recipe (another delish recipe you should check out).
See recipe card for full ingredient list and quantities.
For another cozy soup, try out this Rustic Tomato Ravioli Soup!
📝Step-by-Step Instructions
Step 1: In a large pot of Dutch Oven, begin heating olive oil over medium heat. Add your diced onion and chopped garlic. Cook for 3-4 minutes, stirring occasionally, until onion begins to soften.
Step 2: Add in your pinch or red pepper flakes (if desired) and then your sliced mushrooms with the italian herbs. Give it a good stir and cook for another 4-5 minutes, allowing the mushrooms to begin to release their juices, stirring occasionally.
Step 3: Pour in your orzo, chickpeas, salt, and pepper and stir. Let it cook for another minute.
Step 4: Pour in your vegetable broth and add your bay leaves. Bring to a boil, cover, and turn down heat to LOW-MED, simmering for 8-10 minutes or until orzo is cooked through.
Step 5: Stir in your coconut milk. Remove bay leaves.
Step 6: Serve the soup with some freshly toasted bread. Enjoy!
❓Recipe FAQs
I love baby bella mushrooms, but you could also use other varieties like shiitake, oyster, portobello, or even the basic white button mushrooms which will still have amazing flavor.
Definitely! Just use some gluten-free orzo for an easy swap.
Store leftovers in an airtight container for up to 5 days. Freeze for up to 3 months.
▶︎Craving more? Check out this amazing Vegan Taco Soup that is hearty and flavorful!
Pro Tips
- This recipe is not as “soupy” as some. There is a little broth that’s very creamy. This recipe resembles a mix between a risotto and a soup. If you like a “soupier” recipe, add more vegetable broth or coconut milk.
- Other additions: kale, spinach, white beans, carrots, celery, and other mushroom varieties!
⇨ The BEST Soup Recipes ⇦
♡ Did you love this recipe? ♡
Leave a ⭐️rating and ✏️comment below (I love to read them!) Tag us on Instagram with a photo or video of your dish 📸 @naturallieplantbased.
Subscribe for more delicious recipes!
Creamy Garlic Mushroom Orzo Soup (Vegan)
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 6 cloves garlic roughly chopped
- 1/4 tsp red pepper flakes optional
- 8 oz sliced baby bella mushrooms
- 2 tsp italian herbs
- 3/4 cup orzo
- 15 oz can of chickpeas drained and rinsed
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 bay leaves
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
Instructions
- In a large pot of Dutch Oven, begin heating olive oil over medium heat. Add your diced onion and chopped garlic. Cook for 3-4 minutes, stirring occasionally, until onion begins to soften.1 tbsp olive oil, 1 medium yellow onion, 6 cloves garlic
- Add in your pinch of red pepper flakes (if desired) and then your sliced mushrooms with the italian herbs. Give it a good stir and cook for another 4-5 minutes, allowing the mushrooms to begin to release their juices, stirring occasionally.1/4 tsp red pepper flakes, 8 oz sliced baby bella mushrooms, 2 tsp italian herbs
- Pour in your orzo, chickpeas, salt, and pepper and stir. Let it cook for another minute.3/4 cup orzo, 15 oz can of chickpeas, 1/2 tsp salt, 1/4 tsp freshly ground black pepper
- Pour in your vegetable broth and add your bay leaves. Bring to a boil, then turn heat down to LOW-MED heat and cover so it's at a low boil. Cook for 8-10 minutes or until orzo is cooked through.2 bay leaves, 4 cups vegetable broth
- Stir in your coconut milk.1 cup full-fat coconut milk
- Remove bay leaves and serve the soup with some freshly toasted bread. Enjoy! *This soup tastes even better the longer it sits, so you can always leave in the pot for an extra 30 minutes and it will taste even better.*The orzo will soak up some of the extra liquid over time, so feel free to add more vegetable broth or coconut milk if you prefer a "brothier" soup.
Notes
- Storage: Store leftover soup in the fridge for up to 5 days. Store in the freezer for up to 3 months. The orzo will soak up the liquid more over time. You can add a touch more liquid to thin (but it doesn’t have to be super brothy).
- Other additions: kale, spinach, white beans, carrots, celery, and other mushroom varieties!
The garlic and mushrooms were so flavorful. We couldn’t stop enjoying spoonful after spoonful. My kids can’t wait for me to make this again. This will be in regular rotation for our cozy family dinners. Great recipe!
Hi Amanda, So happy to hear the whole family enjoyed it! Thanks for your review!
I love garlic so much, so this recipe was a winner! I was feeling sick last night and decided to make this for myself.
It was so comforting. Love how creamy and flavorful this soup is. Thanks for sharing this recipe!
Thanks KC – so happy you enjoyed it 🙂
This was delicious! I will make this again! The flavour was great and I love that it is healthy and meat free. I added carrots and celery with the onion and garlic. Thank you for sharing this recipe!
Thanks so much Nicole! I’m so happy you enjoyed it 🙂