You know those nights when you want something cozy but also kinda healthy? That’s when I make this soup. It’s got rice, veggies, white beans, and this cashew cream that makes it taste way fancier than it actually is. I’ve been making versions of this for years, and honestly, it never gets old. The texture’s somewhere between soup and risotto, which sounds weird but trust me, it works. Plus, you can throw in whatever vegetables you have hanging around in your fridge. I’ve done it with everything from butternut squash to mushrooms, and it always turns out great. My non-vegan friends don’t even realize there’s no dairy in here until I tell them. The cashew cream is the secret weapon. Some people think making cashew cream is complicated, but really, you just soak the nuts and blend them up. That’s it. The soup itself comes together in about 45 minutes, which makes it perfect for weeknights. I usually make a big batch and eat it for lunch the next few days. The rice soaks up the broth as it sits, so you might need to add a splash more stock when you reheat it. One thing I’ve learned is don’t skip the salt and pepper. Sounds obvious, right? But seriously, this soup needs proper seasoning to bring out all those herb flavors. I use thyme, oregano, rosemary, and tarragon, which gives it this really warming, almost French-countryside vibe. Serve it with some crusty bread and you’ve got yourself a proper meal.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Vegetable Rice Soup Recipe
- 3) Ingredients for Creamy Vegetable Rice Soup
- 4) How to Make Creamy Vegetable Rice Soup
- 5) Tips for Making Creamy Vegetable Rice Soup
- 6) Making Creamy Vegetable Rice Soup Ahead of Time
- 7) Storing Leftover Creamy Vegetable Rice Soup
- 8) Try these Soup next!
- 9) Creamy Vegetable Rice Soup
- 10) Nutrition
1) Key Takeaways
- What makes this vegetable rice soup so creamy?
- Can I make this soup without cashews?
- What’s the best rice to use for soup?
- How long does vegetable rice soup last in the fridge?
- Can I freeze this creamy vegetable soup?
2) Easy Creamy Vegetable Rice Soup Recipe
I’ve been making Vegetarian Soup Recipes for years now, and this creamy vegetable rice soup is hands down one of my favorites. When I first tried making Vegetarian Soup Recipes like this one, I was surprised at how much flavor you could pack into something so wholesome. The secret is in the herbs and that cashew cream we make from scratch. Trust me, it sounds fancier than it is.
What I love about this soup is that it walks the line between comfort food and actually being good for you. We’re talking vegetables, beans, rice, and a creamy base that doesn’t involve any dairy. My mom used to make something similar when I was growing up, but hers had heavy cream in it. This version is lighter but just as satisfying. I’ve served it to friends who aren’t even vegetarian, and they never notice there’s no meat or dairy in here.
The texture is what really gets people. It’s thick enough to feel like a meal, somewhere between a traditional soup and a risotto. When you scoop up a spoonful, you get rice, beans, veggies, and that velvety broth all at once. I usually make a huge batch on Sunday and eat it throughout the week for lunch. It’s one of those recipes that actually tastes better the next day when all the flavors have had time to get to know each other.
If you’re into those hearty 13 bean soup recipe kinds of meals, you’ll love this. It has that same stick-to-your-ribs quality without being too heavy. I’ve found that people who love a good 16 bean soup recipe tend to go crazy for this one too. The combination of white beans and rice gives you plenty of protein, so you’re not left hungry an hour later like with some lighter soups.
3) Ingredients for Creamy Vegetable Rice Soup
Olive Oil and Vegan Butter
I use a mix of both for the best flavor. The olive oil gives you that fruity, rich taste, and the vegan butter adds a depth that oil alone can’t quite achieve. You could use all oil if that’s what you have, but I really think the combo is worth it. It’s the same technique I use when I make Broccoli Soup Crockpot style recipes.
Onion and Leek
These two are the flavor foundation. I dice the onion pretty small and slice the leek into thin rounds. Make sure you wash the leek really well since they tend to trap dirt between the layers. I learned that the hard way when I first started cooking. The sweetness they bring to the soup is unmatched.
Celery and Carrots
Classic soup vegetables, right? I dice them about the same size so they cook evenly. The carrots add a natural sweetness, and the celery brings this earthy, slightly peppery flavor. If you’re into Carrot And Potato Recipes, you know how well carrots work in soups. They break down just enough to thicken things up without disappearing completely.
Garlic
Four cloves might seem like a lot, but it mellows out as it cooks. I crush mine instead of mincing it because I’m lazy, and it works just fine. Garlic is one of those ingredients that makes everything smell amazing while you’re cooking. My whole apartment smells like a restaurant when I make this soup.
Plain Flour
This is what thickens the soup and gives it that velvety texture. You stir it into the vegetables for a couple of minutes before adding the stock. It’s a simple trick that makes a huge difference. Without it, the soup would be way too thin and brothy.
Vegetable Stock
Please use good quality stock if you can. I like the bouillon cubes because they’re concentrated and flavorful. The stock is what carries all the other flavors, so if you use bland stock, your soup will taste bland. It’s worth spending a couple extra dollars on this one ingredient.
Dried Herbs
I use thyme, oregano, rosemary, and tarragon. It sounds like a lot, but each one brings something different to the table. The thyme is earthy, the oregano is slightly bitter, the rosemary is piney, and the tarragon has this almost licorice-like quality. Together, they make the soup taste like it’s been simmering for hours. Don’t skip the bay leaf either. It adds depth.
Rice
I use a basmati and wild rice blend because I love the texture combination. The basmati gets tender and fluffy, and the wild rice stays a bit chewy. You can use whatever rice you have, but brown rice will take longer to cook. Just keep that in mind if you go that route.
Cannellini Beans
These white beans are creamy and mild. I drain and rinse them before adding them to the soup. You could use butter beans or chickpeas instead if that’s what you have. The beans add protein and make the soup more filling. Without them, it would be more of a side dish than a main course.
Kale
I throw in a couple big handfuls at the end. The kale wilts down in about a minute, so don’t add it too early or it’ll get mushy. If you’re not a kale person, spinach works great too. I used to think kale was too tough and bitter, but cooking it into soup like this completely changes it.
Cashews
This is what makes the soup creamy without any dairy. You soak the cashews in hot water while the soup cooks, then blend them with water until smooth. The result is this rich, creamy mixture that transforms the whole soup. If you’ve never made cashew cream before, prepare to have your mind blown. It’s way easier than you think.
4) How to Make Creamy Vegetable Rice Soup
Step 1
Put your cashews in a bowl and pour boiling water over them. Let them sit there while you make the rest of the soup. This softens them up so they blend into a smooth cream later. I usually do this first thing so I don’t forget about it.
Step 2
Heat your olive oil and vegan butter in a big pot. I like using my Dutch oven for this. Toss in the onion, leek, celery, carrots, and garlic. Let them cook gently for about 10 minutes. You want them soft and fragrant, not browned. This is where the magic starts. The vegetables release their flavors and create this amazing base for the soup.
Step 3
Sprinkle the flour over the vegetables and stir it around for a couple of minutes. It’ll look a bit pasty at first, but that’s normal. This step is what keeps your soup from being thin and watery. Keep stirring so the flour doesn’t stick to the bottom of the pot.
Step 4
Now comes the fun part. Pour in the stock gradually, stirring as you go. I usually add it in three or four batches. This prevents lumps from forming. If you dump it all in at once, you’ll end up with flour clumps floating around, and nobody wants that.
Step 5
Add your dried herbs, bay leaf, rice, beans, salt, and black pepper. Give everything a good stir. The soup should look pretty thin at this point, but don’t worry. The rice is going to soak up a lot of that liquid as it cooks. This technique works great for Cauliflower Dinner Recipes too, by the way.
Step 6
Bring the soup to a gentle simmer. You don’t want it boiling like crazy. Just a nice, gentle bubble. Let it cook for about 20 minutes, stirring every now and then. The rice should be tender but not mushy. If it’s still too hard after 20 minutes, give it a few more minutes. Different rice cooks at different rates.
Step 7
Throw in your shredded kale and cook for just a minute or two. It’ll wilt down quickly. The bright green color it turns is so pretty. I love adding greens at the end like this because they stay vibrant and don’t get overcooked.
Step 8
Drain your soaked cashews and put them in a blender with the cup of water. Blend until completely smooth. This might take a minute or two depending on your blender. You want it silky smooth with no grainy bits. This cashew cream is similar to what you’d use in a Brócoli Cheddar Soup, just without the cheese.
Step 9
Pour the cashew cream into the soup and stir it in. Watch how the soup transforms from this thin, brothy mixture into something thick and creamy. It’s pretty cool to see. Taste it and add more salt and pepper if you need to. I always need more salt than I think I will.
Step 10
If your soup seems too thick, you can thin it out with more stock. If it’s too thin, let it simmer for a few more minutes uncovered. The beauty of this recipe is that you can adjust it to your liking. Some people like their soup really thick, others prefer it more brothy. Do what makes you happy.
5) Tips for Making Creamy Vegetable Rice Soup
Don’t rush the vegetable cooking step. I know 10 minutes seems long, but it’s worth it. When you take the time to properly soften those onions, leeks, celery, and carrots, they release their natural sugars and create a much deeper flavor base. If you try to speed through this part, your soup will taste flat and one dimensional. I’ve made that mistake before when I was in a hurry, and I could definitely tell the difference.
Season as you go. I add salt at multiple stages during cooking, not just at the end. A little salt goes in with the vegetables, more goes in with the rice and beans, and then I adjust at the very end. This technique is something I learned from my grandmother, and it makes such a difference in the final flavor. Each ingredient gets seasoned properly instead of just having salt sitting on top.
Stir the soup often once you add the rice. Rice can stick to the bottom of the pot and burn if you’re not careful. I usually stir mine every five minutes or so while it’s simmering. It only takes a second, and it prevents any disasters. Plus, stirring helps the rice cook more evenly and release its starch, which thickens the soup naturally.
Use a high speed blender for the cashew cream if you have one. Regular blenders work fine, but high speed ones like a Vitamix get the mixture completely smooth without any grittiness. If you’re using a regular blender, you might need to blend it for an extra minute or two. Stop and scrape down the sides a few times to make sure everything gets incorporated.
Feel free to swap vegetables based on what’s in season. I’ve made this with butternut squash, mushrooms, and even zucchini. The basic formula stays the same, you just swap out the veggies. Mushrooms are particularly good if you want a more earthy, savory flavor. I dice them small and add them with the other vegetables at the beginning.
6) Making Creamy Vegetable Rice Soup Ahead of Time
This soup is perfect for meal prep. I make a big batch every Sunday and portion it out for lunches during the week. It stays fresh in the fridge for up to five days, which means I can have homemade Vegetarian Soup Recipes ready to go without any effort. The flavors actually develop and get better as it sits. Something about letting all those herbs and vegetables hang out together overnight does wonders.
One thing to keep in mind is that the rice will continue to absorb liquid as the soup sits. So what starts out as a nice, saucy soup might become really thick after a day or two. This is totally normal and easy to fix. When I reheat my leftovers, I just add a splash of vegetable stock or water to thin it back out. Sometimes I add half a cup, sometimes a full cup. It depends on how much the rice has swelled up.
If you know you’re making this ahead, you might want to slightly undercook the rice. Cook it for about 15 minutes instead of 20. This way, when you reheat the soup later, the rice finishes cooking and doesn’t get mushy. I learned this trick after making the soup a few times and noticing the rice got a bit too soft after sitting in the fridge.
You can prep parts of this soup ahead even if you’re not making the whole thing. I sometimes chop all my vegetables the night before and store them in containers in the fridge. Then when I’m ready to make the soup, everything is prepped and ready to go. It cuts down on the active cooking time significantly. Same goes for soaking the cashews. You can do that ahead and keep them in the fridge until you need them.
7) Storing Leftover Creamy Vegetable Rice Soup
Store your leftover soup in airtight containers in the fridge. I usually use glass containers because they don’t stain and they’re easy to reheat. The soup will keep for up to five days, maybe even six if you’re lucky. Just make sure you let it cool down to room temperature before putting it in the fridge. If you put hot soup straight into the fridge, it raises the temperature inside and can affect your other food.
When you’re ready to eat your leftovers, reheat them gently on the stove. I don’t recommend the microwave because it heats unevenly and can make the texture weird. Put the soup in a pot over medium heat and stir it occasionally as it warms up. Add that extra splash of stock or water I mentioned earlier if it’s gotten too thick. You want it to have that nice, creamy consistency again.
Can you freeze this soup? Technically yes, but I’m not going to lie to you, the texture changes a bit. The rice can get mushy when it’s frozen and thawed. If you do want to freeze it, I’d recommend freezing it without the rice. Make the base with all the vegetables and cashew cream, freeze that, and then cook fresh rice when you’re ready to eat it. That way you get the best texture.
If you do freeze it with the rice already in there, it’ll still taste good. The texture just won’t be quite as nice. I’ve done it before when I had way too much soup and didn’t want to waste it. It was fine. Not as perfect as fresh, but still totally edible and delicious. Just set your expectations accordingly.
Portion control is your friend when storing soup. Instead of putting all your leftovers in one giant container, divide them into individual serving sizes. This way you can grab just what you need for lunch without having to thaw or reheat the entire batch. I use containers that hold about two cups each. That’s the perfect amount for a satisfying meal.
8) Try these Soup next!
9) Creamy Vegetable Rice Soup
Vegetarian Soup Recipes: Creamy Vegetable Rice Soup
Ingredients
Soup
- 1 tablespoon olive oil
- 2 tablespoons (30g) vegan butter
- 1 onion, peeled and chopped
- 1 leek, sliced
- 3 celery sticks, diced
- 2 large carrots, diced
- 4 garlic cloves, peeled and crushed
- 3 tablespoons (30g) plain flour
- 6 cups (1.5 liters) vegetable stock
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried tarragon
- 1 bay leaf
- 1 cup (180g) basmati and wild rice blend
- 14 oz (400g) tin cannellini beans, drained
- 1/2 teaspoon salt (more to taste)
- 2 big handfuls shredded kale
- Black pepper to taste
Cashew Cream
- 2/3 cup (100g) cashews
- 1 cup (250ml) water
Instructions
- Put the cashews in a bowl and cover them with boiling water. Let them soak while you make the soup.
- Heat the olive oil and vegan butter in a large pot. Toss in the onion, leek, celery, carrots, and garlic. Cook them gently for about 10 minutes until everything’s soft and smelling amazing.
- Sprinkle in the flour and stir it around for another couple of minutes.
- Pour in the stock gradually, stirring as you go so you don’t end up with lumps.
- Add the thyme, oregano, rosemary, tarragon, bay leaf, rice, beans, salt, and a generous amount of black pepper.
- Bring everything to a gentle simmer and cook for about 20 minutes, stirring every so often, until the rice is tender.
- Throw in the shredded kale and cook for another minute or two until it wilts.
- Drain those soaked cashews and blend them with the 1 cup of water until completely smooth.
- Stir the cashew cream into the soup. Taste it and add more salt and pepper if needed. If you want it thinner, splash in a bit more stock.
10) Nutrition
Serving Size: 1/5 of the soup | Calories: 285 | Sugar: 5.2 g | Sodium: 780 mg | Fat: 12.4 g | Saturated Fat: 2.8 g | Carbohydrates: 38.7 g | Fiber: 6.3 g | Protein: 9.2 g | Cholesterol: 0 mg
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