Creamy Vegetable and Rice Soup is a hearty 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.
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.
Create a free account to Save Recipes
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.
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
- 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
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
This soup was delicious! Used white onion cuz I didn’t have red. So flavorful! I added some packaged gravy powder to get mine to look as brown as your pictures ? it tastes very hearty and warm. I’d definitely add mushrooms next time I make!
Made this soup by the recipe. My wife & I loved this soup. We will definitely be making it often. Thanks for sharing.
You’re welcome! Thank you Rex for the 5 star rating!
It’s not vegetarian if it has chicken broth.
Hi Patty, This is not meant to be a vegetarian dish. Sorry if the title makes that confusing.
“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!”
You may want to change that lol
HA! Good catch. Sometimes I get so ahead of myself in writing.
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 🙂
Thanks!!!!
Making this for about the 10th time. Great soup as is, or easy to change/make additions
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!
Thanks for coming back to let me know, Cece!
As usual, your recipes never disappoint. This soup was a hit for lunch today; so creamy!
Yay! So glad you enjoyed it, Debbie.
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!
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 ?
Yes! Absolutely! It would be a delicious addition. Happy Holidays!
This has been my go-to soup this fall/winter. I’m a huge fan! It’s filling without being too heavy – and yes adding protein is super easy and versatile. Just toss the cooked meat in after the immersion blender part. I’ve used chopped/crumbled bacon, ground Turkey, ground chicken (probably my favorite so far), and tonight I’m trying a ground beef/ground pork mixture.
Is this freezer friendly? I’m trying to prep some meals for my kids to heat up and eat. Thank you!
Yes, you can freeze Creamy Vegetable Soup for up to 4 months with no problems.
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!
Sounds delicious!
I don’t care for rice, so I’m considering barley instead, OR all potatoes.
Sounds like a delicious swap!
Creamy soups are my favorite! A soup like this is great on a chilly and rainy day like today, they really warm you.
They are perfect for the cold weather that will be here any day.
Very tasty and I love how it cooked so quickly! I will make this again soon!
Thanks for coming back and letting me know! Hope you enjoy all winter!
I am all about the soups this time of year! Vegetable soup is the best but this creamy version is incredible!
Mmm, so creamy and smooth, it’s total comfort food!
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 🙂
I just made this soup and it is very easy and very good. I took her advice and added some garlic, paprika and nutmeg.
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.
What a delicious way to add some protein and make it even heartier. Yum!
this creamy veggie soup is screaming my name. it looks creamy, tasty, and perfect for chilly nights!
This was the creamiest soup EVER! SO dang good, thank you!
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!
This is my husband favorite soup for the winter and fall, I have all the ingredients making this tonight
Creamy vegetable soup is just what is needed on a cold day like today