Mushroom Quinoa Soup

By Maria Lichty

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Mushroom Quinoa Soup-this healthy and hearty soup is the perfect meal for a chilly day. 

Mushroom Quinoa Soup Recipe

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!

Mushroom Quinoa Soup Recipe

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!

Mushroom Quinoa Soup Recipe

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 Recipe

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Mushroom Quinoa Soup

This healthy and hearty soup is vegan, gluten-free, and perfect for a chilly day.
4.33 from 28 votes


  • 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


  • 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.

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.33 from 28 votes (21 ratings without comment)

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  1. 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 😉

    1. 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.

  2. It’s raining cats and dogs here in Denver today and I think this soup sounds like the perfect way to warm up!

  3. 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

  4. This looks amazing! I have had good and bad experiences with quinoa so I might substitute rice instead but otherwise this looks fantastic!

  5. 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!

  6. 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 🙂

  7. I don’t generally have vegetable broth on hand. If I go with either chicken or beef broth, which would you recommend?

  8. 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.

  9. 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.

  10. 5 stars
    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.

  11. 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

  12. 5 stars
    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!

  13. 5 stars
    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!

  14. 2 stars
    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.

  15. 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.

  16. 5 stars
    Hi there excellent soup. I added a can of romano beans to make it more hearty. Loved everthing that’s in it.