Mushroom Lemon Orzo Soup

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This cozy lemon orzo soup is the perfect way to warm up! Bursting with juicy mushrooms, tender veggies and zippy flavor, super easy to make, and naturally vegan, this stuff is perfect for lunch or dinner on chilly days.

This is about the time of year that I always start hearing people going on about how cold it is for spring. “Why hasn’t it warmed up yet?” everyone wants to know.

We’re only barely into spring. I mean, it was just winter less than two weeks ago. I get that everyone is excited about the prospect of warm weather, but let’s be patient! (I do the pretty much the opposite in September, by the way — busting out the heavy sweaters and scarves and wondering why it’s still eighty degrees.)

So for now, let’s just deal with the lingering  cold weather. Or even enjoy it. Soup always helps with that!

Spring Soup

This soup is lighter than one I might have posted a couple of months ago. Springy! But still hot and cozy and perfect for warming you up on those days you went out without a coat because you were in denial about the lingering cold weather. It’s got a light herby flavor profile, and a nice dose of tangy lemon. All of which is perfect in a spring soup, if you ask me.

How to Make Mushroom Lemon Orzo Soup

You want to start by cooking your mushrooms. Cook them separately from everything else, so that they have plenty of room and cooking surface. If you crowd your mushrooms too much they won’t brown.

I cooked my mushrooms in a separate skillet while I started my veggies in a pot, in the interest of saving time. If you’re more interested in saving dishes, cook your mushrooms in the pot and then remove them while you cook your veggies.

Sweat your carrots, celery and onions for a few minutes, then add some garlic. Give the garlic a minute to cook, then stir in some broth, lemon juice, lemon zest and herbs. Add the cooked mushrooms to the pot at this point. Let everything simmer until the veggies start to soften up.

The orzo goes in last. Cook the soup for a few minutes more, just until the orzo is tender.

Tips for Making Awesome Lemon Orzo Soup

  • Leftovers will keep for about 3 days in the refrigerator, but the orzo will continue to soak up broth over time, and you might not end up with much left. You can add some extra broth during reheating if you like.
  • Not into mushrooms? Understood! Feel free to substitute your favorite veggies, like broccoli, cauliflower or zucchini. If you’re going with a hard veggie like broccoli or cauliflower, add it to the pot along with the onions, carrots and celery. If using a softer veggie like zucchini, add it to the soup when you add the orzo.
  • Want to make this soup gluten-free? Use gluten-free orzo, or any type of small gluten-free pasta.
  • Want to add some protein and make the soup more meal-worthy? I added some diced up vegan sausage links to my last batch and it was great. Brown it in a skillet and stir it into the soup just before it’s finished cooking.

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5 from 9 votes Print

Mushroom Lemon Orzo Soup

This cozy lemon orzo soup is the perfect way to warm up! Bursting with juicy mushrooms, tender veggies and zippy flavor, super easy to make, and naturally vegan, this stuff is perfect for lunch or dinner on chilly days.

CourseSoup CuisineAmerican Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Servings 4 Calories 276 kcal Author Alissa Saenz


  • 3tablespoonsolive oil,divided
  • 8ounceswhite button mushrooms,cleaned and sliced
  • 1medium onion,diced
  • 2medium carrots,diced
  • 2medium celery stalks,diced
  • 3garlic cloves,minced
  • 5-6cupsvegetable broth
  • 2tablespoonslemon juice,plus more to taste (I generally use about 3 tablespoons)
  • 1tablespoonfinely chopped fresh rosemary(or 1 teaspoon dried)
  • 1tablespoonfresh thyme leaves(or 1 teaspoon dried)
  • 1teaspoonlemon zest
  • ½cupdried orzo pasta
  • Salt and pepper,to taste


  1. Coat the bottom of a large nonstick pot with 2 tablespoons of oil and place it over medium heat.

  2. When the oil is hot, add the mushrooms in an even layer. Cook the mushrooms for about 5 minutes, gently flip, and cook for about 5 minutes more, until they’re browned on both sides.

  3. Remove the mushrooms from the pot and transfer them to a plate.

  4. Add the remaining tablespoon of oil to the pot and give it a minute to heat up.

  5. When the oil is hot, add the onion, carrots, and celery. Cook the veggies, stirring occasionally, for about 5 minutes, until they begin to soften up.

  6. Add the garlic and cook for about 1 minute more, until very fragrant.

  7. Stir in 5 cups of broth, lemon juice, zest, rosemary and thyme. Return the mushrooms to the pot.

  8. Raise the heat to high and bring the liquid to a boil.

  9. Lower the heat to a simmer and allow the soup to cook for about 20 minutes, until the veggies are soft. Add more broth if the liquid reduces too much.

  10. Stir in the orzo and continue to simmer, stirring occasionally, until tender, about 8 minutes (refer to package instructions).

  11. Remove the pot from heat and season with salt and pepper to taste. Add more lemon juice if you like.

  12. Ladle into bowls and serve.

Nutrition FactsMushroom Lemon Orzo SoupAmount Per Serving (1.5 cups)Calories 276Calories from Fat 121% Daily Value*Fat 13.4g21%Saturated Fat 2.2g11%Sodium 1189mg50%Potassium 713mg20%Carbohydrates 29.3g10%Fiber 3.7g15%Sugar 6.3g7%Protein 12.7g25%Calcium 50mg5%Iron 4.3mg24%* Percent Daily Values are based on a 2000 calorie diet.« Caramelized Banana OatmealVegan Chocolate Buttercream Frosting »

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I just made this and it’s great. Just wanted to let you know to add garlic to your instructions. It’s in your ingredient list but not the instructions for when you sauté the veggies 🙂


  • Another great recipe…joined it with some garlic naan and a salad for dinner.


    • Can’t wait to make that recipe, again, for dinner; my favorite comfort soup, really really good…


    • Love this recipe, made it for the first time. Made it in my instant pot. Turns out perfect.


  • This came out great. Will definitely be making it again. It’s also great if you have digestive problems or an upset stomach. Very gentle yet incredibly flavorful recipe. So comforting.

    I doubled the recipe so it would last for a week between 2 people along with some hearty crusty bread.

    I sprayed the skillet with a cooking oil spray and 1/2 tablespoon of oil when I sauteed the mushrooms. Mushrooms are mostly water so when they cook, they give off a lot of liquid, which was left over when I removed the mushrooms from the pan and then put in the onion, carrots, and celery. I did the same with onion, carrots and celery, using cooking oil spray and a 1/2 tablespoon of oil. If you feel the oil enhances the flavor of the veggies, then by all means sautee them in the 3 tablespoons of oil, but if you’re watching your weight, then it’s not necessary, considering 3 tablespoons of oil is 360 calories.

    I also used chicken broth instead of vegetable broth. Thanks so much for such a tasty satisfying recipe.


  • Thank you, this is now a family favorite! I’ve even doubled the recipe for a dinner party, very well balanced.


  • Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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