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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!
- Easy – One pot recipe!
- Flavorful – The savory mushrooms pair perfectly with the garlic, tender orzo, and creamy broth with a touch of coconut milk.
- Vegan, dairy-free, & gluten-free with gf orzo
▶︎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
What type of mushroom should I use for this soup?
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.
Can I make this soup gluten-free?
Definitely! Just use some gluten-free orzo for an easy swap.
How do I store leftover mushroom orzo soup?
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 ⇦
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Creamy Garlic Mushroom Orzo Soup (Vegan)
Allie Petersen
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!
5 from 7 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner
Cuisine American
Servings 4 -6 servings
Calories 280 kcal
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
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
Calories: 280kcalCarbohydrates: 36gProtein: 9gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1029mgPotassium: 410mgFiber: 5gSugar: 4gVitamin A: 383IUVitamin C: 4mgCalcium: 59mgIron: 3mg
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