Creamy Garlic Mushroom Orzo Soup (Vegan)

5 from 7 votes

Creamy Garlic Mushroom Orzo Soup (Vegan)

Curl up with a bowl of this cozy Creamy Garlic Mushroom Orzo Soup that combines savory baby bella mushrooms, tender orzo, flavorful garlic, and a creamy broth into a delicious weeknight dinner, perfect during the colder months!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: -6 servings

Calories: 280kcal

Author: Allie Petersen

Ingredients

1 tablespoon olive oil
1 medium yellow onion diced
6 cloves garlic roughly chopped
¼ teaspoon red pepper flakes optional
8 oz sliced baby bella mushrooms
2 teaspoon italian herbs
¾ cup orzo
15 oz can of chickpeas drained and rinsed
½ teaspoon salt
¼ 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 tablespoon 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.
¼ teaspoon red pepper flakes, 8 oz sliced baby bella mushrooms, 2 teaspoon italian herbs
Pour in your orzo, chickpeas, salt, and pepper and stir. Let it cook for another minute.
¾ cup orzo, 15 oz can of chickpeas, ½ teaspoon salt, ¼ teaspoon 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

Other tips:

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!

Nutrition