Creamy vegan mushroom soup with lentils and brown rice is cozy and warming. The flavor is reminiscent of a mushroom stroganoff without the noodles or vegan risotto without the babying.
With the fragrant addition of rosemary, thyme, garlic, and onions, this soup packs a wallop of homey deliciousness. Vegan & gluten-free.
Cooler days call for a hearty, warming bowl of vegan mushroom soup with lentils & brown rice.
You’ve got to love a full meal in one pot with mushrooms and cashew cream, lentils for protein, and Basmati rice for staying power.
This is the kind of soup that only requires some crackers or a loaf of crusty bread for dipping and nothing else. Dinner is served.
If you’re a big mushroom fan like I am, you’re going to love this cozy sauna-in-a-bowl.
This filling & bone-warming vegan mushroom soup includes:
- Cremini or button mushrooms
- French lentils du Puy
- Basmati brown rice
- Onions & garlic
- Rosemary & thyme
- And a mushroom-y cashew cream
How to make creamy mushroom soup with lentils
Start by making cashew cream in a high speed blender with raw cashews, water, miso paste, and two mushrooms that have been cut into quarters. Blend until completely smooth, and then set aside.
Then bring a soup pot to a medium heat with oil. Sauté onions and garlic in the pot for a few minutes, until fragrant.
Add sliced mushrooms and a pinch of salt. Continue cooking for a few more minutes, stirring occasionally, while the mushrooms release their liquid and soften.
Add 3 1/2 cups water, French lentils du Puy, brown rice, a vegetable bouillon cube or Better Than Bouillon, dried rosemary, dried thyme, and a pinch more salt. Stir and bring to a simmer.
Once the liquid has started to simmer, lower heat and cover for 30 minutes.
Then add the cashew cream to the pot, stir, and continue cooking for another 5 minutes to allow the flavors to combine.
Add freshly ground pepper and any additional salt to taste.
Short on time?
If you’re short on time, use pink rice instead of brown rice. It cooks about ten minutes quicker.
For mushroom soup with pink rice, reduce the cooking liquid by ½ cup, and cook for just 20 minutes instead of 30 before adding the mushroom-y cashew cream.
No high speed blender? No problem.
If you don’t have a high-speed blender, you’ll need to soak the raw cashews for a few hours in water to soften them. Just drain off the soaking liquid before starting the recipe.
Or for another option, you can grind dry raw cashews in a coffee grinder until they become a flour. Add the cashew flour to your standard blender with the other cashew cream ingredients (water, miso paste, and mushrooms).
Can this recipe be made in an Instant Pot?
Yes, I give Instant Pot directions in the notes section of the recipe box.
Can I reheat vegan mushroom soup?
Yes, vegan mushroom soup reheats well if you want to make extra. Just be aware that it will continue to thicken in the refrigerator. So you’ll need to add a splash of water before reheating.
Creamy mushroom soup with lentils and brown rice
If you'd like to make this soup in an Instant Pot, check out the notes.**
- 1/4 cup + 2 Tablespoons raw cashews*
- 4 cups water divided
- 1/2 teaspoon white miso paste
- 8 ounces cremini mushrooms or white button mushrooms, divided
- 1/2 teaspoon extra virgin olive oil
- 1/2 onion chopped (about 1 cup chopped onion)
- 3 cloves garlic minced
- Salt to taste
- 1/2 cup French lentils du Puy
- 1/2 cup basmati brown rice
- 1 vegetable bouillon cube or 1 teaspoon Better Than Bouillon no chicken base
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Freshly ground pepper to taste
- In a blender, combine raw cashews (soaked & drained if necessary), 1/2 cup water, miso paste, and 2 large mushrooms that have been cut into quarters. (Save the remaining mushrooms for the soup.) Once it is fully blended and creamy, set aside for later use.
- Cut the remaining mushrooms into thin slices and set aside.
- Bring a soup pot to a medium heat with extra virgin olive oil. Saute onion and garlic in the pot for a few minutes, until fragrant. Add the sliced mushrooms and a pinch of salt. Continue cooking for a few more minutes, stirring occasionally, while the mushrooms release their liquid and soften.
- Add 3 1/2 cups water, French lentils du Puy, brown rice, vegetable bouillon cube, dried rosemary, dried thyme, and a pinch more salt. Stir and bring to a simmer. Once the liquid has started to simmer, lower heat and cover for 30 minutes.
- After 30 minutes, test the rice and lentils to make sure they are done. If not, cook for 5 minutes more. Then add the cashew cream to the pot, stir, and continue cooking for another 5 minutes to allow the flavors to combine. Add freshly ground pepper and any additional salt to taste.
Originally posted December 2016. Content and photos updated October 2019.