If there’s one thing that truly soothes the soul after a long day—especially in these brisk fall months—it’s a good bowl of creamy mushroom spinach soup. Whether you’re hustling through a workday, feeding a family of picky eaters (been there!), or just craving something cozy that doesn’t take all evening, this recipe is going to be your new best friend.
Let me tell you, this is not your average soup. It’s hearty enough to feel like a full meal, silky enough to feel indulgent, and has just the right hint of herbs and earthiness to make you think, “Oh, I really made something special tonight.”
Table of Contents
Table of Contents
Why You’ll Love This Creamy Mushroom Spinach Soup
- Comfort in a bowl: This one’s like a hug from grandma—with a little garlic kick.
- Naturally plant-based: No dairy, no meat, but packed with flavor.
- Weeknight-friendly: Ready in under an hour, with most of the work done while your oven does its thing.
- Family-approved: My middle kid, who usually runs from anything green, actually went back for seconds.
And bonus? This pairs beautifully with a hunk of crusty sourdough or a grilled cheese on the side (just sayin’).
What Does Creamy Mushroom Spinach Soup Taste Like?
Think of it as the love child between your favorite creamy potato soup and a rustic wild mushroom bisque. The roasted potatoes bring a hearty base, while the cremini mushrooms offer that rich, earthy depth you just can’t fake. Add in orzo for texture, baby spinach for a fresh pop, and sage + garlic to round it out with herby warmth.
It’s the kind of soup that makes your whole kitchen smell like a slow Sunday, even if you threw it together on a Wednesday night.
Pantry and Fridge Staples You’ll Need for Creamy Mushroom Spinach Soup
Here’s a breakdown of what you’ll need (and why each ingredient matters). If you’re like me and do a weekly market haul, most of this might already be sitting in your kitchen!
Fresh and Pantry Ingredients:
- Russet potato – Roasted golden and diced small for creamy texture and body.
- Olive oil & plant-based butter – A flavor duo that gives richness without dairy.
- Orzo pasta – Adds that perfect chewiness. You could sub with small pasta or rice too.
- Onion & garlic – The soulful aromatics. Don’t skip them.
- Cremini or baby bella mushrooms – Meaty, rich, and made for soup.
- All-purpose flour – Thickens the soup without a heavy feel.
- Sage leaves – Fresh, earthy, and the perfect herb for fall flavors.
- Māla Girl Sparkle Salt & Mushroom Brainiac – Okay, I admit it—I’m a bit obsessed. If you’ve got it, use it. If not, sub in mushroom broth and sea salt.
- Filtered water – Keeps the broth clean and light.
- Dairy-free heavy cream – For that silky finish (try cashew cream if you’re making your own).
- Dried parsley, red chili flakes (optional), and baby spinach – for color, flavor, and a little green goodness.
- Lemon juice (optional) – Just a squeeze wakes up all the other flavors.
Looking for more comfort food with a twist? You’ll love my Creamy Garlic Beef Pasta too.
How to Make Creamy Mushroom Spinach Soup – Step by Step
If you’re craving something cozy and satisfying, this step-by-step guide will walk you through making the perfect Creamy Mushroom Spinach Soup—without stress or guesswork. Each part of this recipe builds layers of flavor, from the roasted potatoes to the sautéed mushrooms and the final creamy finish.
So grab your apron, and let’s get cooking.
Step 1: Roast the Potatoes for a Golden, Hearty Bite
Start by preheating your oven to 400°F (use convection or fan setting if your oven has it). This first step is all about building that savory, slightly crispy texture.
- Peel and dice 1 large russet potato into 2 cm cubes. Uniform cuts are key here—they roast evenly and blend better in the soup.
- Line a baking tray with parchment paper (or use a silicone mat for easy cleanup).
- Toss the diced potatoes with 3 teaspoons of olive oil, salt, and pepper right on the tray. No need to dirty another bowl.
- Spread them in a single layer to maximize crisping.
- Roast for 15 minutes, give them a good toss, then roast for another 15–20 minutes, or until they’re golden brown and fork-tender.
Want more ways to use roasted potatoes? Try them in Hobo Casserole with Ground Beef.
Step 2: Cook the Orzo Just Until Al Dente
While your potatoes are roasting, bring a medium pot of salted water to a boil.
- Add ¾ cup orzo pasta and cook according to the package instructions—but stop just before it’s fully done.
- This is important! You want your orzo al dente, because it’ll continue cooking when added to the soup later.
Once done, drain and set aside. You can toss it with a tiny drizzle of olive oil to prevent sticking.
Step 3: Sauté the Aromatics for a Flavorful Base
Time to start the soup! In a large soup pot or Dutch oven, heat over medium heat.
- Add 1 tsp olive oil, 2 tbsp plant-based butter, and 1 small finely chopped onion.
- Sprinkle in 1 tsp Māla Girl Sparkle Salt (or use regular sea salt if needed).
- Cook for 5 to 6 minutes, stirring occasionally, until the onions are soft and slightly translucent.
This step-by-step sauté process creates the aromatic foundation that makes your soup deeply savory and comforting.
New to plant-based cooking? Check out my Creamy Roasted Garlic Tomato Soup for another dairy-free favorite.
Step 4: Cook the Mushrooms to Build Depth
Now, let’s bring in the stars of the show: the mushrooms.
- Stir in 12 oz. of sliced cremini or baby portobello mushrooms.
- Cook for about 4–6 minutes, stirring occasionally, until they release their juices and start to brown and shrink.
The browning stage is essential—it intensifies that earthy, umami-rich flavor mushrooms are known for.
Step 5: Add Garlic, Sage, and Flour to Thicken
Next up: a quick roux-style base to help thicken the soup naturally.
- Sprinkle in 2 tablespoons of all-purpose flour and stir until it lightly coats the mushrooms and onions.
- Add 2 large cloves of minced garlic and 3 thinly sliced sage leaves.
Let this cook for 1 minute, just enough to let the flour absorb the moisture and the herbs release their oils. Your kitchen should smell amazing by now!
Step 6: Add Broth & Simmer Gently
Time to transform the sauté into soup.
- Add 4 tablespoons of Māla Girl Mushroom Brainiac and 4 cups of filtered water, stirring to dissolve the broth powder.
- Bring everything to a gentle simmer, then cover and cook for about 4 to 5 minutes on low heat.
You’ll notice the soup beginning to thicken slightly—this slow simmer helps meld the flavors together.
Need a broth substitute? Visit our Ingredient Substitution Guide to swap for mushroom or veggie broth with a pinch of umami-rich seasoning.
Step 7: Add the Creamy Finish and Final Ingredients
Now for the creamy crescendo.
- Pour in ¼ cup dairy-free heavy cream (cashew or oat-based cream works great).
- Stir in 1 tsp dried parsley, 2 cups baby spinach (gently packed), your reserved orzo, and the roasted potatoes.
Let it all cook together for 1–2 minutes, just until the spinach wilts and everything is warmed through.
For optional final touches:
- Add a ¼ tsp red chili flakes for heat (highly recommended if you like a little kick).
- Squeeze in a touch of lemon juice to brighten the flavors before serving.
And That’s It!
By following this step-by-step process, you’ve created a rich, soul-soothing bowl of Creamy Mushroom Spinach Soup that’s ready to be ladled into bowls and savored.
Whether you’re meal-prepping for the week or curling up with a blanket and a bowl, this soup delivers comfort, flavor, and nourishment.
Want to try a similar cozy classic? Don’t miss my Creamy Chicken Pot Pie Orzo for another one-pot winner.
Tips & Tricks for Perfect Creamy Mushroom Spinach Soup
- Chop those potatoes evenly so they roast at the same speed.
- Don’t skip the sauté step—that onion-mushroom mixture is the foundation of flavor.
- Want more protein? Add a can of white beans or chickpeas!
- No Māla Girl Mushroom Brainiac? Use mushroom broth or veggie stock with a pinch of nutritional yeast.
- Make it ahead – it reheats like a dream (and might even taste better the next day!).
Storage Tips
You can store leftovers in the fridge for 3–4 days in an airtight container. Reheat gently on the stovetop or microwave, adding a splash of water or plant-based milk if it thickens too much.
Freezing? It works, but the orzo can get a little soft. If you’re making this as a freezer meal, I recommend freezing the soup without the orzo and adding fresh when reheating.
FAQs
Can I use other mushrooms?
Yes! Try shiitake or oyster for even deeper flavor.
Can I make this gluten-free?
Absolutely—use gluten-free orzo or swap in rice or quinoa, and replace all-purpose flour with a gluten-free blend.
Is it okay to use real cream?
Sure! This recipe is naturally dairy-free, but if you prefer dairy, go ahead and use heavy cream.
What can I serve with this?
Toasted sourdough, a simple salad, or even Bang Bang Salmon Bites if you’re going for a full meal.
Conclusion
This creamy mushroom spinach soup is more than just a recipe—it’s the kind of meal that makes you slow down, breathe in the savory steam rising from your bowl, and feel like you’re exactly where you’re meant to be. Whether you’re feeding your family or feeding your soul, this dish delivers.
Try it tonight, and let me know how it goes—I’d love to hear if it makes your regular rotation.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Creamy Mushroom Spinach Soup That’ll Warm You Right to Your Toes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A rich and creamy plant-based mushroom orzo stew featuring roasted potatoes, spinach, and a savory boost from Māla Girl Mushroom Brainiac. Comforting, hearty, and full of earthy flavor.
Ingredients
- 1 large russet potato
- 4 tsp olive oil, divided
- ¾ cup orzo pasta
- 1 small onion, finely chopped
- 2 tbsp plant-based butter
- 1 tsp Māla Girl Sparkle Salt
- 12 oz cremini or baby portobella mushrooms, sliced
- 2 tbsp all-purpose flour
- 3 medium sage leaves, thinly sliced
- 2 large cloves garlic, minced
- 4 tbsp Māla Girl Mushroom Brainiac
- 4 cups filtered water
- ¼ cup dairy-free heavy cream
- 1 tsp dried parsley
- 2 cups baby spinach, gently packed
- ¼ tsp red chili flakes (optional)
- Squeeze of lemon juice (optional)
Instructions
1. Preheat oven to 400°F (convect/fan). Peel the potato and dice into 2 cm cubes. Arrange on a parchment-lined baking tray, drizzle with 3 tsp olive oil, toss, and season with salt and pepper. Bake for 15 minutes, toss, then bake another 15–20 minutes until tender and lightly browned. Remove from the oven.
2. Cook the orzo according to package directions until barely al dente in salted water, then drain.
3. While potatoes and orzo cook, preheat a large pan or pot over medium heat. Add onion, plant-based butter, remaining 1 tsp olive oil, and Sparkle Salt. Stir and cook 5–6 minutes over medium to medium-low heat.
4. Add mushrooms, stir, and cook 4–6 minutes until softened and beginning to brown.
5. Add flour, sage, and garlic. Stir well, then add Mushroom Brainiac and water. Stir, cover, and bring to a gentle simmer. Let cook 4–5 minutes at a low simmer.
6. Add dairy-free heavy cream, parsley, baby spinach, orzo, roasted potatoes, and optional red chili flakes and lemon juice. Stir and cook another 1–2 minutes until heated through, then serve warm.
Notes
This dish is perfect for cozy evenings and pairs beautifully with crusty bread or a side salad.
For added creaminess, use full-fat coconut cream or cashew cream.
If you prefer a gluten-free version, substitute the orzo and flour with gluten-free options.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 ½ cups
- Calories: 380
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: mushroom orzo, vegan stew, plant-based comfort food, Māla Girl Mushroom Brainiac
