Creamy Veggie Rice Soup

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My Creamy Veggie Rice Soup is one of favorite recipe for a comforting lunch or dinner. It’s packed with veggies like mushrooms, carrots, potatoes, and cooked with wild rice for an extra satisfying meal. The best part is it’s totally vegan and ready in just 40 minutes.

I love soups during colder months. I mean, who doesn’t love a cozy bowl that fills you up and tastes amazing? That’s why I had to share this creamy veggie rice soup with you. It’s healthy, super satisfying, and comes together in under an hour, just like my easy vegan minestrone soup and my family favorite Thai coconut veggie curry soup.

With three boys running around, I don’t have a lot of time to fuss over dinner, which is why soups are my go-to for meal prep. I can make a big pot that feeds us for days, and it’s the perfect way to use up whatever veggies are hanging out in the fridge.

🥘 Ingredients

This creamy bowl of comfort is made with all plant-based ingredients. You can have this healthy wild rice soup on the table with ingredients you probably already have in your kitchen.

Rice: I like using dry wild rice because it adds great texture and makes the soup hearty. You can use other rice too, like jasmine or brown rice, just be sure to adjust the cooking time.

Potatoes: I usually grab red or Yukon gold potatoes since they’re soft and mild in flavor. Russets or even sweet potatoes work too, but sweet potatoes will change the taste a bit.

Mushrooms: These add a wonderful umami flavor and offer a meaty texture. Button mushrooms like white or cremini are best, but any variety you like will do.

Mirepoix: The classic blend of carrots, celery, and onions add a ton of flavor to the soup.

Veggie broth: I go with low-sodium if I want more control over the seasoning.

Raw cashews: Cashews are the secret to that creamy texture without any dairy.

Garlic: fresh garlic cloves will give you the best results, but minced garlic from a jar is OK too.

Seasonings : Salt and thyme keep it simple yet delicious, see below for more add in options.

Greens: Optional but highly recommended, add in some kale, spinach, collard greens, or any other you like.

🔪 How To Make

If you want an easy to make soup that’s warm, filling, and just plain satisfying, this one checks all the boxes. Here’s how I make it:

Cook the rice: I start by cooking the wild rice separately, following the instructions on the package. This way it’s ready to stir in later.

Sauté the veggies: I cook the onions, garlic, and potatoes in a little olive oil or veggie broth.

Blend the base: After the onions, garlic, and potatoes have softened, I add about 3 cups of veggie broth to the pot, cover it, and let it simmer for around 7 to 8 minutes until the potatoes are nice and soft. Then I carefully transfer the mixture to a blender with the soaked cashews and blend it all until smooth and creamy.

Sauté the remaining veggies: While the potato mixture is simmering, I sauté the mushrooms, carrots, celery, the rest of the onions, thyme, and salt in a little oil or broth. I cook them for about 8 to 10 minutes, until the mushrooms release their liquid and everything is nice and soft.

Finish the soup: I pour the blended mixture back into the pot with the rest of the broth and give it a good stir. If I want the soup a little thinner, I just add more broth. I bring it to a gentle simmer, then stir in the greens if I’m using them, and finally mix in the cooked rice. Once the greens are wilted and everything’s warmed through, it’s ready to serve.

📖 Variations

I’ve played around with so many different variations of this soup, and honestly, they all turn out amazing. These are a few of my favorites, so give them a try and see what your crew loves best.

Swap the rice: I use brown rice or even quinoa instead of wild rice when that’s what I have on hand. Just keep an eye on the cook time since each grain is a little different.

Make it spicy: When I want to add a little heat, I sprinkle in some crushed red pepper flakes or a dash of cayenne. My husband loves this version for lunch on colder days.

Add white beans: For extra protein, I’ll stir in a can of drained white beans. It adds creaminess and makes the soup even more filling without changing the flavor too much.

Try different veggies: This soup is great for cleaning out the fridge. I’ve tossed in zucchini, peas, or even chopped broccoli when I needed to use them up.

🍽 Serving Suggestions

If you’re like me, no table is complete without bread or salad to complement a big bowl of hearty soup.

Bread: For me, bread and soup go hand in hand. A crusty and warm slice of gluten-free bread or a nutty buckwheat bread is a must to absorb the delicious broth.

Salad: A colorful and light salad is a great pairing for soups. I’m a big fan of salads, and one of my favorites is this healthy Greek salad, it’s light and crunchy and comes with a zesty dressing. Another house favorite is this creamy eggless potato salad that pairs well with my creamy veggie rice soup.

🧊 Storage Directions

Refrigeration: I let the soup cool to room temperature before storing it in an airtight container. It keeps well in the fridge for about 3 to 5 days.

Freezing: This soup freezes great. I pour it into freezer-safe containers and keep it frozen for up to 3 months.

Reheating: I reheat it on the stovetop for a couple minutes or in the microwave until it’s hot and steamy.

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