Mushroom and Thyme Soup | Heartful Table (2024)

ByMaša Ofei Updated:December 2, 2022

This mushroom and thyme soup is filled with goodness. It’s easy to make, healthy, and dairy-free.

There’s something really comforting about being in the kitchen during the winter months and making meals like this delicious, hearty, and nourishing vegan soup.

I love how it warms me up, keeps my belly full, and nurtures me.

What’s in this mushroom and thyme soup?

This soup is filled with simple and affordable ingredients. They’re all whole foods. You’ll find:

• Medium-grain brown rice
• Olive oil
• Onion
• Garlic
• Mushrooms
• Zucchini / courgette
• Thyme
• Vegetablebroth
• Pepper
• Salt

That’s it! Very basic, yet flavourful.

Inspiration for making this soup

This mushroom and thyme soup was inspired by a generous bunch of thyme I bought at the farmer’s markets a week prior. I had been making multiple recipes with thyme like this immune-boosting tea and this French lentil and mushroom stew.

Whatever I didn’t use, I hung upside down to dry. This way, I can pop it into a little glass jar and store it in my spice cabinet for use over the coming months.

Am I the only one that thinks that fresh herbs in supermarkets are very overpriced? This is why I find that farmer’s markets are so much more affordable, and you generally get more for your money.

The health benefits of thyme

I love the addition of fresh thyme in the soups as it adds more depth. Thyme isn’t only good in your dinner; it’s also great in your warming drinks for an added immune boost.

Thyme is known for:

• Helps with a cough
• Has anti-fungal properties
• Helps to boost your immunity
• It assists with digestion
• Known to be a great disinfectant
• Reduces the risk of respiratory issues
• It’s been known to be a mood booster
• Helps to improve circulation

Texture in this soup

You might be wondering why I didn’t blend the soup at the end to make it smooth and creamy. It’s because it has a lovely texture to it with the mushrooms, rice, and zucchini. You can, of course, blend it if you’d prefer it that way. The soup goes beautifully with some bread or on its own.

I like the hybrid between fully creamy and chunky. The trick is to use an immersion blender (aka stick blender) and just pulse it a few times to break it down just a little but still maintain texture.

Like many of my recipes, this one was created out of pure luck. I had an idea of flavours and ingredients and experimented. Everyone that I have served it to, has absolutely loved it! I hope you do too.

Other recipes you’ll love:

2. Curried Crouton Chickpea Pumpkin Soup
3. Healthy Vegan Congee (Savoury Rice Porridge)
4. Red Lentil Soup (Vegan)
5. Creamy Vegan Mushroom Risotto
6. Eggplant and Mushroom Quinoa Risotto

If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us onInstagramor share your photo of the recipe onPinterest.

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Vegan Mushroom and Thyme Soup

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5 from 5 reviews

• Author: Maša Ofei
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: serves 4

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See Also

Thyme Guide: Cultivation and Culinary Uses

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Description

This vegan mushroom and thyme soup is super easy to make and is a beautiful combination of flavours. It can be served as an entree or a main, warming you up during the cooler months.

Ingredients

• ½ cup / 105g medium-grain brown rice (or 1⅓ cup cooked rice)
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 250g / 8.82 ounces button mushrooms, sliced
• 2 cups firmly packed (1 medium-sized) zucchini / courgette, grated
• 2 teaspoons fresh thyme (approx 2 sprigs)
• 6 cups / 1½ liters vegetable broth*(or store-bought)
• ½ teaspoon pepper
• 1 – 2 teaspoons salt (or to taste)

Toppings: (optional)

• Mushrooms, sauteed
• Chives, chopped
• Thyme,just leaves
• Olive oil

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Instructions

1. Rinse the rice well and add it to a small saucepan. Add 1 cup / 250ml of fresh water and bring it to a boil. Reduce to a simmer, place the pot lid askew to let steam escape, and cook until all the water has evaporated.
2. For the rest of the soup, place a large saucepan on medium-high heat, add the oil, onions, and garlic, putting the lid on completely. Let the steam help to cook the onion and garlic, stirring after a couple of minutes.
3. Add in the chopped mushrooms and place the lid back on again. Cook for a further 3-5 minutes. This will help sweat down the mushrooms and create a bit of a sauce down the bottom of the pan.
4. Add in the grated zucchini and stir well.
5. Add in the thyme and broth. Bring to a boil, then reduce to a gentle simmer. This should take about 10 minutes.
6. Around this time, the rice would have finished cooking, and you can add it in. Simmer for a further 20 minutes.
7. Add pepper and salt to taste.
8. If you want a creamier, less chunky soup, you can blitz the soup with an emersion blender a few times.

Notes

Broth / stock: Alternatively use a store-bought stock or 1 teaspoon of powdered stock with 6 cups / 1½ liters of boiling water

• Diet: Vegan