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Creamy Mushroom & Pearl Couscous Soup

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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.

Ingredients

Units Scale
  • 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

  1. Heat olive oil in a large pot over medium heat. Add onion and cook for 3-4 minutes until translucent.
  2. Stir in garlic and sliced mushrooms. Cook for 5-7 minutes until mushrooms are browned and softened.
  3. Add thyme, paprika, salt, and pepper. Stir in the couscous and toast for 1-2 minutes.
  4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until couscous is tender.
  5. Stir in coconut milk and soy sauce. Simmer for another 3 minutes to warm through. Adjust seasoning to taste.
  6. 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

Find it online: https://yumfoodusa.com/creamy-mushroom-pearl-couscous-soup/