This creamy mushroom & pearl couscous soup is a nourishing and flavor-packed dish that brings comfort and warmth to your table. With hearty mushrooms, tender Israeli couscous, and a rich dairy-free broth infused with herbs and umami, it’s an ideal meal for cozy evenings or quick weeknight dinners. Simple to make and deeply satisfying, this plant-based soup will become a seasonal favorite.
Why You’ll Love This Recipe
This soup delivers on every level—creamy, savory, and brimming with texture. The mushrooms offer earthy depth, the pearl couscous adds a gentle chew, and the coconut milk brings creaminess without any dairy. Seasoned with smoked paprika, thyme, and soy sauce for an umami boost, it’s comforting yet elegant. It’s also a one-pot, 30-minute recipe, making it ideal for both busy schedules and relaxed evenings.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 oz cremini or baby bella mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup pearl couscous (Israeli couscous)
- 4 cups vegetable broth
- 1/2 cup canned coconut milk or unsweetened plant cream
- 1 tablespoon soy sauce or tamari
- Fresh thyme sprigs (optional, for garnish)
directions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent.
- Stir in the minced garlic and sliced mushrooms. Sauté for 5–7 minutes until the mushrooms are browned and their moisture has evaporated.
- Add dried thyme, smoked paprika, salt, and pepper. Stir in the pearl couscous and toast for 1–2 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 10–12 minutes, or until the couscous is tender.
- Stir in the coconut milk and soy sauce. Simmer for another 3 minutes to combine flavors and heat through.
- Adjust seasoning if necessary. Ladle into bowls and garnish with fresh thyme if desired. Serve hot.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 290 kcal
Variations
- Add greens: Stir in baby spinach or kale during the last few minutes of cooking for extra nutrients.
- Make it spicy: Add a pinch of chili flakes or cayenne for a gentle kick.
- Add protein: Include cooked chickpeas or white beans to make the soup more filling.
- Herb swap: Try rosemary or Italian seasoning for a different herbal flavor.
- Cream alternative: Use cashew cream or oat-based cream instead of coconut milk if preferred.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat, adding a splash of broth or water if the soup has thickened. Freezing is not ideal due to the couscous texture, but if needed, freeze without the couscous and add fresh couscous when reheating.
FAQs
What is pearl couscous?
Pearl couscous, also known as Israeli couscous, is a type of pasta shaped into small, round balls. It has a chewy texture and holds up well in soups.
Can I use a different type of mushroom?
Yes, shiitake, white button, or a mix of wild mushrooms can be used for a different depth of flavor.
Is this soup gluten-free?
Not as written. To make it gluten-free, substitute the pearl couscous with gluten-free pasta or cooked quinoa.
Can I make this soup ahead of time?
Yes, but the couscous may absorb some broth over time. Add extra broth when reheating to adjust the consistency.
Can I use light coconut milk?
Yes, but the soup will be less rich. Full-fat coconut milk offers the best creamy texture.
What does the soy sauce add?
Soy sauce deepens the umami flavor and balances the creaminess with a touch of saltiness.
Can I use dried mushrooms?
Yes, rehydrate them in warm water first, then chop and use in place of fresh mushrooms for a more intense flavor.
How do I keep the couscous from overcooking?
Simmer just until tender, then remove the soup from heat. Overcooking will make the couscous too soft.
What can I serve with this soup?
Serve it with crusty bread, a green salad, or roasted vegetables for a complete meal.
Is this soup kid-friendly?
Yes, though you may want to reduce the paprika or omit the soy sauce for younger palates.
Conclusion
Creamy Mushroom & Pearl Couscous Soup is a comforting, nutrient-rich dish that’s full of flavor and texture. With earthy mushrooms, velvety broth, and hearty couscous, it’s the ultimate plant-based comfort food that comes together in just 30 minutes. Whether you’re warming up on a cold evening or preparing a quick one-pot dinner, this soup is a delicious and satisfying option you’ll return to again and again.
PrintCreamy Mushroom & Pearl Couscous Soup
Earthy mushrooms, tender pearl couscous, and a velvety dairy-free broth come together in this comforting, creamy soup. Rich in umami and herbs, it’s a warm, satisfying bowl that’s easy to prepare and perfect for cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 oz cremini or baby bella mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup pearl couscous (Israeli couscous)
- 4 cups vegetable broth
- 1/2 cup canned coconut milk or unsweetened plant cream
- 1 tablespoon soy sauce or tamari
- Fresh thyme sprigs (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3-4 minutes until translucent.
- Stir in garlic and sliced mushrooms. Cook for 5-7 minutes until mushrooms are browned and softened.
- Add thyme, paprika, salt, and pepper. Stir in the couscous and toast for 1-2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until couscous is tender.
- Stir in coconut milk and soy sauce. Simmer for another 3 minutes to warm through. Adjust seasoning to taste.
- Ladle into bowls and garnish with fresh thyme if desired. Serve hot.
Notes
- For extra depth, deglaze the pan with a splash of white wine before adding broth.
- Coconut milk adds richness—swap with oat or soy cream if preferred.
- Add greens like spinach or kale for a nutrient boost.
- Leftovers thicken as they sit; add more broth when reheating if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg