I threw this soup together one night with a bunch of vegetables that were on their last legs. I wasn’t expecting much, to be honest. But it turned out to be one of those surprisingly good meals, and now we make it all the time. It’s nothing fancy, but it’s warm and filling, and it just works, you know?
Ingredients
Here’s what I use for this vegetable and rice soup. Don’t worry about being super exact with the veggies.
- A couple of tablespoons of olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- A package of cremini mushrooms, sliced (about 8 oz)
- 4 cloves of garlic, minced
- Some dried thyme and rosemary (maybe half a teaspoon of each)
- 6 cups of vegetable broth
- 1 cup of plain long-grain white rice
- 1 bay leaf
- About a cup of heavy cream or a can of full-fat coconut milk
- Salt and black pepper
- A little fresh parsley if you have some hanging around
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Step-by-Step Instructions
Making this Creamy Vegetable and Rice Soup is pretty simple.
Step 1
Get a big pot warming over medium heat with the olive oil. Throw in the onion, carrots, and celery. Just let them cook and soften up for 7 or 8 minutes. Give them a stir every now and then.
Step 2
Now, add the mushrooms. Let them cook down until they get some nice brown color. I used to just soften them, but I realized if you let them sit and get properly browned, this whole hearty soup gets a much deeper, almost meaty flavor. It takes a few extra minutes but it’s worth it.
Step 3
Make a little space in the center of the pot and toss in the garlic and dried herbs. Let them toast for less than a minute, just until you can smell them, then stir everything together.
Step 4
Pour in all the broth, the uncooked rice, and the bay leaf. Use your spoon to scrape the bottom of the pot to make sure you get all the good flavor bits.
Step 5
Let it come up to a boil, then turn the heat way down to low, stick a lid on it, and let it simmer for about 20 minutes. The rice should be cooked through by then.
Step 6
Alright, turn the stove off. Find the bay leaf and get it out of there. Then, slowly stir in the cream. You’ll see it get all creamy and pale. Just don’t let it boil after the cream goes in.
Step 7
Now for the most important part: tasting. It’s going to need salt, probably more than you think. Add some, stir, and taste again. Do the same with black pepper until you like how it tastes. That’s it. Your vegetable and rice soup is done.
Why I’m Absolutely Obsessed With This Creamy Vegetable and Rice Soup
So that’s the soup. Like I said, it’s not groundbreaking, but it’s become a go-to meal for us. This Creamy Vegetable and Rice Soup is a solid, comforting dinner. I like it with a ton of extra black pepper and some good, crusty bread on the side. If you end up making it and find any good additions, I’d love to know.
Creamy Vegetable and Rice Soup
A surprisingly good, warm, and filling soup made with simple vegetables, rice, and a rich, creamy broth. Perfect for a cozy night in.
Ingredients
- some olive oil
- 1 yellow onion, chopped up
- 2 carrots, diced
- 2 celery stalks, diced
- about 8 oz of mushrooms, sliced
- 4 garlic cloves, minced
- a little dried thyme and rosemary
- 6 cups vegetable broth
- 1 cup plain white rice
- 1 bay leaf
- a cup of heavy cream or coconut milk
- salt and pepper
- fresh parsley if you have it
Instructions
Step 1
Big pot, medium heat, add some oil. Then the onion, carrots, celery. Let that all soften up, takes maybe 7-8 mins.
Step 2
Now the mushrooms. Let them get brown. Don't rush it, this adds a lot of flavor.
Step 3
Make a little space in the pot for the garlic and herbs. Toast them for a sec, then stir it all in.
Step 4
Pour in the broth, the rice, and the bay leaf. Use your spoon to get the brown bits off the bottom.
Step 5
Bring it to a boil then drop the heat to low. Cover it. Let it go for 20 mins or until the rice is soft.
Step 6
Stove off. Fish out the bay leaf. Pour in the cream and give it a stir.
Step 7
Now just taste it. Add salt and pepper til it tastes right to you. That's it.
Notes
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 326Total Fat 27gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 9gCholesterol 45mgSodium 803mgCarbohydrates 18gFiber 2gSugar 5gProtein 5g