When you're not feeling your best and need a simple meal, Vegetable Rice Soup is the perfect choice. It's comforting and easy to make with basic ingredients.

Ingredient info: gluten-free, nut-free, soy-free, vegan

Bowl of vegetable rice soup and a spoon on a navy and white napkin.

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When I'm under the weather, nothing makes me feel better like 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 simple Vegetable Rice Soup instead. And save some for the freezer so it's available whenever it's needed.

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Why you'll love this recipe
Ingredients
Instructions
Amy's tip
Serving suggestions
Storing
More vegan soup recipes
📋 Recipe
💬 Comments

Why you'll love this recipe

It's brothy and simple, yet tasty.
It's easy to make with pantry ingredients.
It's freezer friendly.

Ingredients

Onion, fresh parsley, celery, carrots, garlic, boxes of vegetable broth, bag of rice, bottle of dried thyme, salt and pepper grinders, and bottle of olive oil.

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.

Instructions

4 steps for making this recipe: Sauteing the onions, sauteing the carrots, celery, and garlic, bringing the broth to a low boil, and the finished soup with the rice cooked in the 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.

Storing

Leftover soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. The cooked rice will absorb the broth, so you may need to add a little water before reheating it.

More vegan soup recipes

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Love and Veggies,

Amy