Creamy Vegetable and Rice Soup

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.

Vegetable and Rice Soup in a green potCREAMY 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.

I recommend serving up your Creamy Vegetable Soup with a loaf of homemade Crunchy French Bread Rolls, or delicious homemade Dinner Rolls.

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.

Creamy Vegetable and Rice Soup in a ladle

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.

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Creamy Vegetable Soup

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!
Yield 8 Servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Instructions

  • 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.

Notes

  1. 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
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Nutrition

Calories: 223kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1217mg | Potassium: 600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5452IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 2mg
Keyword: soup, vegetable soup

Creamy Vegetable and Rice Soup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Really delicious. Loved this. I was so unsure about the sour cream, but I think it made it. Added cauliflower only because I had some leftover. Yummmmmmm! Thank you 🙂

  2. I made this tonight for the first time. Followed the recipe, and added fresh green beans snapped into smaller pieces and 1 sweet potato. It is delicious! This is going to be a staple around here for a quick veggie soup with a little extra ooompf!

  3. I’m about to make this soup because it sounds so delicious! Could you please omit calling it vegetarian while there is chicken broth in it? Neat broths are not considered vegetarian. Calling it vegetable soup is great! It’s just that for someone who has been vegetarian for more than 30 years I despise searching for vegetarian recipes and having chicken and fish recipes pop up. Of course I know I can use vegetable broth instead, I do it all the time. It’s just that you call it vegetarian when it’s not. Thank you!

  4. Can I add cut up rotisserie chicken to this – or any other meat that would taste good? It sounds delicious…but my husband needs meat ?

  5. Is this freezer friendly? I’m trying to prep some meals for my kids to heat up and eat. Thank you!

  6. I love this soup! I substituted vegetable broth, wild rice and Greek yogurt. I also added baby Bella mushrooms and a parmesan rind during cooking.
    Can’t wait to make this all season!

  7. Creamy soups are my favorite! A soup like this is great on a chilly and rainy day like today, they really warm you.

  8. I am all about the soups this time of year! Vegetable soup is the best but this creamy version is incredible!

  9. YUM is all I can say. This soup looks creamy and delicious, and perfect right about now. Its cold in my neck of the woods so I’ll put this on my list of soups to try this fall 🙂

  10. I just made this soup and it is very easy and very good. I took her advice and added some garlic, paprika and nutmeg.

  11. A friend of mine made this recently and while she was taking a shower and getting dressed for the party she was taking this too her boyfriend added some leftover already cooked shrimp and crawfish to it. It got rave reviews from everyone at the party. It was also suggested the possibiliy of adding shreaded chicken, pork or beef also.

  12. So good and perfect for rainy cold days. Plus, it’s super easy to add in additional veggies from leftovers to use them up! Yum!