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.
Like most soup recipes, it’s pretty easy to make.
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:

In a large pot, cook leeks and garlic in some olive oil.
Add carrot, celery, and mushrooms and cook for a little.
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.
Stir in baby spinach. It will naturally wilt with the hot broth.
Add cashew cream and a little more salt and pepper.
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

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

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.

Print Recipe Save Recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Course Lunch, Main Course, Soup

Servings 8 servings

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 (as necessary, stop to scrape sides of blender with a rubber spatula). 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. Increase the heat to high and bring to a boil. Then reduce the heat (to about medium-low) to maintain 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!

Why We Love Vegetable Rice Soup

How to Make This Soup

Can I Use Dairy Instead of Cashew Cream?

What Type of Rice Should I Use?

Tips and Variations

More Delicious Veggie Soup Recipes

Vegetable Rice Soup

Ingredients

Cashew Cream

Vegetable Rice Soup

Instructions

Cashew Cream

Vegetable Rice Soup

Notes

Tried this recipe?

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