Name: Mushroom Lemon Orzo Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 tablespoons olive oil, (divided); 8 ounces white button mushrooms, (cleaned and sliced); 1 medium onion, (diced); 2 medium carrots, (diced); 2 medium celery stalks, (diced); 3 garlic cloves, (minced); 5-6 cups vegetable broth; 2 tablespoons lemon juice, (plus more to taste (I generally use about 3 tablespoons)); 1 tablespoon finely chopped fresh rosemary ((or 1 teaspoon dried)); 1 tablespoon fresh thyme leaves ((or 1 teaspoon dried)); 1 teaspoon lemon zest; 1/2 cup dried orzo pasta; Salt and pepper, (to taste)

Jump to Recipe Print Recipe

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.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

5 from 5 votes