Mushroom Quinoa Soup

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

Mushroom Quinoa Soup

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

Yield: Serves 6-8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 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


  1. 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.
  2. 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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Fall Gluten-Free Main Dishes Soup Vegan Vegetarian Winter