Creamy Vegetable and Rice Soup is a hearty vegetarian soup with carrots, potatoes and onions is an easy soup in 45 minutes that’s better than Panera!
The days are cold and crisp, and it’s time to break out the soup! Chicken Tortilla Soup, Classic Chicken Noodle Soup, and Cabbage Soup are some of the most hearty and delicious dinners for the winter months, but sometimes you’re in the mood for something loaded with veggies and rice. Creamy Vegetable Soup is a delicious soup that will warm you up and keep you full.
CREAMY VEGETABLE AND RICE SOUP
The next time you’re craving a large pot of hearty soup to help combat the cold weather, you should have a go at this Creamy Vegetable and Rice Soup recipe. Making vegetarian soups hearty and filling while keeping them healthy and perfect for the winter is the ultimate in comfort food because you can eat it as often as you want! This soup is great for feeding a hungry family, and it keeps well in the fridge, so you can make it at the beginning of the week and reheat it later for a quick and easy dinner.
Psst, want the most popular soup on our site? It’s this super easy can soup… Taco Soup! Or check out more delicious vegetarian soups linked under the recipe including my amazing classic Vegetable Soup!
To make this delicious soup I recommend using an immersion blender instead of pouring part of the soup into a traditional blender. An immersion blender can puree directly in the large pot and you don’t have to do the extra step. you also don’t run the risk of accidentally spilling piping hot soup on your bare skin.
HOW TO MAKE CREAMY VEGETABLE SOUP
- In a large dutch oven add the butter, carrots, celery and red onion on medium heat and cook until translucent and just starting to brown.
- Add in the chicken broth, salt, pepper, potatoes, and rice and bring to a boil on high heat.
- Reduce heat to a simmer on medium low and cook until rice is tender.
- Using an immersion blender, blend the soup for 5 seconds to thicken it just a little but not enough to make it all one texture.
- Raise the temperature to medium heat, whisk the sour cream into the pot until fully combined and cook and heat through.
VARIATIONS ON CREAMY VEGETABLE SOUP
- Veggies: You can add almost anything to this soup based on your mood. I’d recommend trying sweet potatoes, zucchini, green beans, butternut squash, or any variety of different onions, from green onions to red onions.
- Vegan: This creamy soup is already gluten-free, but you can also make it vegan friendly. Replace the sour cream with coconut yogurt or almond milk yogurt and exchange chicken stock for vegetable stock and the rest of the recipe is good to go.
- Spices: You can change the entire flavor of the soup by changing the spices you use. Try sprinkling in some black pepper, red pepper, a few cloves garlic, paprika, or even nutmeg.
- Toppings: Soup is even better with cheese. Try sprinkling a handful of parmesan cheese or even cheddar cheese to give the creamy soup and even creamier, richer flavor.
HOW LONG IS CREAMY VEGETABLE SOUP GOOD?
- Serve: Do not leave your Creamy Vegetable Soup out for longer than about 2 hours at room temperature before putting the soup away.
- Store: To store your soup, let it cool down to room temperature before you cover it in plastic wrap or pouring it into a container that can be fully sealed. It’s important to always let food cool completely before you put it away or it can make you sick when you eat it. In the fridge, the soup will last up to about a week before you should throw it out.
- Freeze: You can freeze Creamy Vegetable Soup for up to 4 months with no problems.
Creamy Vegetable Soup
- Yield: 8 Servings
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Course: Main Course
- Cuisine: American
- Author: Sabrina Snyder
Creamy Vegetable and Rice Soup is a hearty vegetarian soup with carrots, potatoes and onions is an easy soup in 45 minutes that's better than Panera!
- 2 tablespoons unsalted butter
- 4 medium carrots , chopped
- 4 stalks celery , chopped
- 1 red onion , chopped
- 8 cups chicken broth , low sodium
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 medium yukon potatoes , chopped
- 1 cup long grain rice , uncooked
- 1 cup sour cream
Note: click on times in the instructions to start a kitchen timer while cooking.
In a large dutch oven add the butter, carrots, celery and red onion on medium heat and cook for 8-10 minutes, stirring occasionally, until translucent and just starting to brown.
Add in the chicken broth, salt, pepper, potatoes, and rice and bring to a boil on high heat.
Reduce heat to a simmer on medium low and cook for 20 minutes (or until rice is tender).
Using an immersion blender, blend the soup for 5 seconds to thicken it just a little but not enough to make it all one texture.1
Raise the temperature to medium heat, whisk the sour cream into the pot until fully combined and cook an additional 5 minutes to heat through.
- Instead of using the immersion blender you can also: Remove two cups of the soup and cool for 5 minutes then puree and pour it back into the pot
Yield: 8 Servings, Amount per serving: 223 calories, Calories: 223g, Carbohydrates: 30g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 1217mg, Potassium: 600mg, Fiber: 3g, Sugar: 3g, Vitamin A: 5452g, Vitamin C: 25g, Calcium: 86g, Iron: 2g
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