When you're not feeling your best and need a simple meal, vegetable rice soup is a perfect choice. This freezer-friendly vegan soup is comforting and easy to make with basic ingredients.
When I'm under the weather, nothing makes me feel better than a brothy soup that's plain enough to be easy to stomach but still tastes delicious. Inspired by my vegan noodle soup recipe, it's a one-pot dish where the rice cooks directly in the soup. And you probably already have the ingredients to make it in your kitchen.
So the next time you or a loved one craves a light meal to help cure whatever ails them, skip the canned soup and try this cozy vegetable soup with rice instead.
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Great, fast, easy recipe! I didn't double the recipe this time, but absolutely will next time! So yummy!
- Donna
Ingredients
- Long-grain white rice: Choose rice labeled "long-grain" or Jasmine for the best texture. (Long-grain brown rice can also be used to make Vegetable Rice Soup, but it will require more liquid and extra cooking time.)
- Dried thyme: If you don't have any on hand, substitute an equal amount of Italian seasoning, dried oregano, or dried basil.
- Fresh parsley: I like to garnish the soup with some fresh herbs like parsley, but this is optional.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make vegetable rice soup
- In a large pot, saute the onion in olive oil until soft and slightly translucent.
- Add the carrots, celery, and garlic, and saute a few more minutes until soft.
- Add the thyme and vegetable broth and bring to a low boil. Add the rice, and simmer, stirring occasionally, until the rice is tender and cooked through.
- Taste and add salt and pepper as needed. Garnish with fresh parsley if you like and serve.
Amy's tip
Don't forget to stir the soup occasionally while it's cooking so that the rice doesn't stick to the bottom of the pot. The rice will only take about 15 minutes or so to cook.
Serving suggestions
If you're sticking to light foods, vegetable rice soup is wonderful on its own.
But if you want something more substantial with it, it's delicious with a sliced tofu sandwich or veggies and vegan sun-dried tomato dip.
Save some for the freezer. Future you will be grateful.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Simple Vegetable Rice Soup
Ingredients
- 1 Tablespoon extra virgin olive oil, (optional)
- ½ cup onions, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 cup long grain white rice, such as Jasmine rice
- salt and pepper, to taste
- fresh parsley, for garnish (optional)
Instructions
- In a large pot over medium heat, saute the onion in the olive oil or a splash of water until soft and slightly translucent.1 Tablespoon extra virgin olive oil, ½ cup onions
- Add the carrots, celery. and garlic, and saute until soft.½ cup carrots, ½ cup celery, 3 cloves garlic
- Add the vegetable broth and dried thyme. Once it has come to a boil, add the rice. Allow to simmer, stirring occasionally, until the rice is cooked.8 cups vegetable broth, 1 teaspoon dried thyme, 1 cup long grain white rice
- Taste and add salt and pepper, as needed. Remove the soup from the heat, garnish with fresh parsley, if using, and serve.salt and pepper, fresh parsley
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Notes
Nutrition
Nutritional information is an estimation only.
MaryLou says
EXCELLENT! Perfect recipe for stomach issues. I added a nice chunk of vegan butter at the end of cooking instead of olive oil like some receipes recommend.
Amy Katz says
I'm so glad you enjoyed it, MaryLou!
Donna says
Great, fast, easy recipe! I didn’t double the recipe this time, but absolutely will next time! So yummy!
Amy Katz says
I'm thrilled you enjoyed it, Donna! Thanks so much for coming back to leave such nice feedback. 🙂