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    Home » Recipes » Soup and Stew Recipes

    Vegetable Rice Soup

    Published: January 23, 2020 Updated: January 23, 2020 / By: Dawn | Girl Heart Food 24 Comments

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    Bowl of vegetable rice soup on top of a blue and white checkered tea towel.

    This creamy vegetable rice soup is nourishing, delicious, and incredibly easy to prepare! It’ll warm ya right to your toes. Serve with a hunk of buttery bread for one satisfying meal.

    Bowl of vegetable rice soup on top of a blue and white checkered tea towel.

    Bringing you another creamy vegetable soup today!

    If you follow Girl Heart Food, you know how much I love soup, especially in the middle of winter.

    Can’t stop. Won’t stop.

    This one is so cozy, and I’ve already made it about 10 times so far this year!

    It’s super thick, lush and belly warming. With all those vegetables, it’s bound to fill ya up.

    Snow clearing? You’ll want this soup.

    Feel like you just can’t anymore with the cold weather? You’ll want this soup.

    Watching a romantic comedy in cozy clothes? You get the picture.

    Why We Love Vegetable Rice Soup

    • It’s chock-full of nutritious veggies.
    • Made with humble ingredients, it’s pretty budget friendly.
    • It’s made made in one pot for easy cleanup.
    • It tastes absolutely delicious!
    Ingredients for a veggie rice soup recipe.

    How to Make This Soup

    Full details in recipe card below, but here are the basics:

    1. In a large pot, cook leeks and garlic in some olive oil.
    2. Add carrot, celery, and mushrooms and cook for a little.
    3. Mix in diced sweet potato, some salt, pepper, and Herbes de Provence. Stir to combine. Then add bay leaves, rinsed rice, and veggie broth. Bring to a boil, then reduce to a simmer. Cover and cook. Remove and discard bay leaves.
    4. Stir in baby spinach. It will naturally wilt with the hot broth.
    5. Add cashew cream and a little more salt and pepper.
    6. Stir to combine. Now this vegetable rice soup is ready to serve and enjoy!
    Collage of steps to make vegetable rice soup.

    Can I Use Dairy Instead of Cashew Cream?

    Absolutely!

    Sub out the cashew cream with about ½ to 1 cup of half-and-half or heavy cream.

    What Type of Rice Should I Use?

    I like to use a long-grain and wild rice blend. My rice cook time was about 15 to 20 minutes.

    Other delicious rice options are brown rice, jasmine or basmati.

    Tip: If you use a rice with a longer cook time, you may want to delay adding the vegetables so you don’t overcook them.

    I wouldn’t recommend using, say, a quick-cooking rice here.

    Two bowls of vegetable rice soup, one in front of the other.

    Tips and Variations

    • Serving with a hunk of homemade bread is a must, in my opinion!
    • A little splash of vinegar in this soup upon serving is delicious! I love vinegar!
    • Use another leafy green vegetable, if you like. Swiss chard or kale words lovely. You just have to cook these a little longer to break down.
    • Herbes de Provence is used (which is a mixture of herbs). You can find where you would get other dried herbs at your grocery. If you don’t have that on hand (or prefer to use something else), just use a mixture of herbs. Thyme, basil, oregano, rosemary and tarragon are all yummy.
    Two hands holding a bowl of vegetable rice soup

    More Delicious Veggie Soup Recipes

    • Celery Root Soup
    • Red Pepper Tomato Soup with Fennel
    • Vegan Broccoli with Spinach

    If you make this vegetable rice soup, be sure to leave a comment below!

    Bowl of vegetable rice soup on top of a blue and white checkered tea towel.

    Vegetable Rice Soup

    Dawn | Girl Heart Food
    This creamy vegetable rice soup is nourishing, delicious, and incredibly easy to prepare! It'll warm ya right to your toes. Serve with a hunk of buttery bread for one satisfying meal.
    5 from 11 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 5 mins
    Course Lunch, Main Course, Soup
    Servings 8 servings
    Prevent your screen from going dark

    Ingredients
     

    Cashew Cream

    • ½ cup unsalted cashews
    • 2 cups water
    • ½ cup low sodium vegetable broth
    • 1 to 2 tablespoons nutritional yeast

    Vegetable Rice Soup

    • 2 tablespoons olive oil
    • 1 small leek, cut in half lengthwise and sliced thinly into half moons (white, light green and tender darker green parts only, not the tougher dark green part), about 1.5 cups). Rinse well and drain before using as leek can contain debris/dirt between the layers.
    • 3 cloves garlic, minced
    • 3 carrots, peeled and sliced into about ¼-inch slices
    • 3 ribs celery, sliced into about ¼-inch slices
    • 8 ounces baby bella mushrooms, sliced (or about 227 grams)
    • 1 small sweet potato, cut into small cubes (about size of a dice)
    • 1 teaspoon salt, divided
    • 1 teaspoon freshly ground black pepper, divided
    • 1.5 teaspoons Herbes de Provence
    • 2 bay leaves
    • ¾ cup long grain and wild rice blend, rinsed (see "Notes" below)
    • 7 cups low sodium vegetable broth, divided (more if you want a looser or thinner consistency)
    • 4 handfuls baby spinach, about 3 or 4 loosely packed cups

    Instructions

    Cashew Cream

    • To a small saucepan, add cashews and 2 cups of water. Bring to a simmer and cook for 15 to 20 minutes or until cashews have softened. Drain and rinse. In a blender, blend cashews with ½ cup of vegetable broth and nutritional yeast until smooth (stop to scrape sides of blender, as necessary). Set aside.
      Note: A high-powered blender works best here for the smoothest consistency.
      Note: If you'd rather not use the cashew cream, you can omit OR stir in 1 cup of half-and-half or heavy cream instead.

    Vegetable Rice Soup

    • Heat olive oil in a large pot or Dutch oven over medium heat.
    • Add leek and garlic. Cook for 5 minutes, stirring often.
    • Add carrots, celery, and mushrooms. Cook for 5 to 8 minutes, stirring often.
    • Add sweet potato, ½ teaspoon each of salt and black pepper, and Herbes de Provence. Stir to combine.
    • Add bay leaves, rice, and 7 cups of vegetable broth. Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 15 to 20 minutes or until veggies and rice are cooked. Remove bay leaves and discard.
      Note: A par-boiled long grain and wild rice blend is used here. My rice cook time was about 15 to 20 minutes. If you use anything that takes a little longer, you may way to add the rice first and then add the vegetables during the last 15 to 20 minutes of cook time so you don't overcook them.
    • Uncover and stir in baby spinach until wilted. It will wilt with the heat from the soup.
    • Stir in the cashew cream (or half-and-half or heavy cream if you are using dairy), remaining ½ teaspoon of salt, and remaining ½ teaspoon of black pepper. Stir to combine. Serve and enjoy!
      Note: If you want a looser or thinner consistency, add a little more vegetable broth and heat through.

    Notes

    • I use a long-grain and wild rice blend. My rice cook time was about 15 to 20 minutes. If you use anything that takes a little longer, you may way to start cooking the rice and add the vegetables during the last 15 to 20 minutes of cook time so it doesn’t overcook.
    • I wouldn’t recommend using, say, a quick-cooking rice here.
    • A little splash of vinegar in this soup upon serving is delicious!
    • Herbes de Provence is used (which is a mixture of herbs). You can find where you would get other herbs at your grocery. If you don’t have that on hand (or prefer to use something else), just use a mixture of herbs. Thyme, basil, oregano, rosemary and tarragon are all yummy.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword hearty soup, veg soup

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

    More Soup and Stew Recipes

    • Cheeseburger Soup in a Bread Bowl
    • Easy Mushroom Soup Recipe
    • Green Lentil Soup With Coconut Milk and Veggies
    • Chunky Vegetable Soup (With Roasted Root Veggies)

    © Girl Heart Food Inc. All photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. [email protected]

      January 27, 2020 at 11:51 am

      5 stars
      I can’t get enough soup these days – and now you’ve made it even easier for me to eat it more!! 😉 I can’t believe you used casher cream to thicken. This is going on the menu stat! xoxo

      Reply
      • Dawn - Girl Heart Food

        February 03, 2020 at 9:21 am

        Same here! Thank you Annie! Enjoy. 🙂 XOXO

        Reply
    2. David @ Spiced

      January 27, 2020 at 9:00 am

      5 stars
      What an interesting and fun idea to use cashew cream to thicken this soup, Dawn. I’m on board! I love a good creamy soup…especially during this time of the year. (Who am I kidding? I love creamy soup any time of the year!) This one sounds delicious, and I could go for a bowl at lunch today. Do you deliver? Say around 11:45am? 🙂

      Reply
      • Dawn - Girl Heart Food

        February 03, 2020 at 9:20 am

        Lol! Wish I could!! Thanks David 🙂

        Reply
    3. Kevin

      January 24, 2020 at 11:50 am

      5 stars
      Soup is definitely the ultimate go to warm up comfort food during the winter seasons, and you’re right, can’t get enough of it! This creamy, packed full of veggies is one to make, over and over again. Perfection!

      Reply
      • Dawn - Girl Heart Food

        January 25, 2020 at 6:57 pm

        Thanks so much, Kevin!

        Reply
    4. Valentina

      January 23, 2020 at 9:59 pm

      5 stars
      So many beautiful and fresh ingredients in such a comforting cozy dish. Wishing this was already read on in my bowl. 🙂 I’m ready to be warmed right to my toes! 😉 Valentina

      Reply
      • Dawn - Girl Heart Food

        January 25, 2020 at 6:57 pm

        Yay! Thank you Valentina 🙂

        Reply
    5. Alexandra @ It's Not Complicated Recipes

      January 23, 2020 at 8:48 pm

      5 stars
      I love how healthy and nutritious this is, whilst still being full of flavour! Delicious 🙂

      Reply
      • Dawn - Girl Heart Food

        January 25, 2020 at 6:57 pm

        Thank you Alexandra! It’s a yummy one for sure 🙂

        Reply
    6. Katherine | Love In My Oven

      January 23, 2020 at 6:25 pm

      5 stars
      I looove warm and cozy soups like this one Dawn!! It’s so hearty! My kids would actually eat it too, I would just have to remove some of the liquid. They’re weird like that, haha! You definitely need soup with the weather you guys have been having! Stay warm and safe!! XO

      Reply
      • Dawn - Girl Heart Food

        January 23, 2020 at 7:50 pm

        Me too! Lol! Too funny! Thanks Katherine…back at ya. 😉 XO

        Reply
    7. Mary Ann | The Beach House Kitchen

      January 23, 2020 at 4:55 pm

      You’re so right Dawn! This soup looks totally cozy. Hearty and stick to your bones delicious. Pinned!

      Reply
      • Dawn - Girl Heart Food

        January 23, 2020 at 7:49 pm

        For sure! Thank you Mary Ann!

        Reply
    8. Marissa

      January 23, 2020 at 1:43 pm

      5 stars
      I’m with you, Dawn! Can’t get enough soup right now. And this one has so much good stuff – hearty, creamy, comforting!

      Reply
      • Dawn - Girl Heart Food

        January 23, 2020 at 7:49 pm

        For sure! Thank you Marissa!

        Reply
    9. Jennifer @ Seasons and Suppers

      January 23, 2020 at 11:35 am

      5 stars
      What a lovely bowl of soup and I love this creamy version of the classic. Looks perfectly filling and delicious 🙂

      Reply
      • Dawn - Girl Heart Food

        January 23, 2020 at 7:48 pm

        Totally! Thanks Jennifer 🙂

        Reply
    10. Kelsie | the itsy-bitsy kitchen

      January 23, 2020 at 11:04 am

      5 stars
      Oohhh I can’t wait to try this one! Nothing beats soup in the winter! I could definitely go for a big bowl of this today. Hope you’re staying warm!

      Reply
      • Dawn - Girl Heart Food

        January 23, 2020 at 7:48 pm

        Yay! Hope you love it, Kelsie! Thank you 🙂

        Reply
    11. Leanne

      January 23, 2020 at 10:13 am

      5 stars
      Cashew cream is my favourite way to thicken soups! This one looks so hearty with all the rice. We could sure use all the soups this week! Comfort food on repeat! Can you believe we’re into day 7 of the state of emergency?! Hope you’re staying safe Dawn! Pinning!

      Reply
      • Dawn - Girl Heart Food

        January 23, 2020 at 7:48 pm

        Can’t believe it! Thanks Leanne! Same to you 🙂

        Reply
    12. Kathy @ Beyond the Chicken Coop

      January 23, 2020 at 9:43 am

      5 stars
      This is comfort food in a bowl! THere’s nothing better than a bowl of soup on a cold day! I love that this is so yummy and good for you too! Double win!!!

      Reply
      • Dawn - Girl Heart Food

        January 23, 2020 at 7:47 pm

        I agree…thank you Kathy!

        Reply

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