Wholesome & Hearty Creamy Vegetable Rice Soup (Vegan Comfort Food)

Indulge in the ultimate comfort with our Creamy Vegetable Rice Soup! This hearty, wholesome dish transcends the typical soup experience, blurring the lines between a satisfying soup and a luscious risotto. Crafted with an abundance of fresh vegetables, protein-rich white beans, tender rice, and a luxurious cashew cream, it promises a meal that is not only incredibly filling and healthy but also utterly delicious. Perfect for chilly evenings or whenever you crave a bowl of pure, nourishing warmth.

This truly delicious creamy vegetable rice soup offers a unique culinary experience, sitting perfectly somewhere between a comforting, robust soup and a creamy, satisfying risotto. Its rich, velvety texture is notably thicker than most soups, making it an incredibly filling and deeply satisfying meal that will leave you feeling nourished and content.

Beyond its comforting and satiating qualities, this soup stands out as a remarkably healthy choice. It’s brimming with a vibrant array of fresh vegetables, providing essential vitamins and fiber. The inclusion of cannellini beans and a luscious cashew cream ensures a significant boost in plant-based protein, making it a fantastic option for those seeking wholesome, nutrient-dense vegan meals.

Why You’ll Love This Creamy Vegetable Rice Soup

There are countless reasons why this creamy vegetable rice soup will quickly become a staple in your kitchen. Firstly, its versatility makes it a perfect dish for any occasion – whether you’re looking for a quick weeknight dinner, a comforting lunch, or a hearty meal to share with loved ones. It’s incredibly adaptable, allowing you to easily swap vegetables based on what’s in season or what you have on hand. The combination of tender rice, soft beans, and a medley of finely diced vegetables creates a harmonious blend of textures in every spoonful. The cashew cream adds an unparalleled richness and silkiness, transforming simple ingredients into a gourmet experience without the need for dairy. Furthermore, it’s a naturally gluten-free friendly recipe (just ensure your stock is GF certified), catering to various dietary needs without compromising on flavor.

What Do I Need To Make This Creamy Vegetable Rice Soup? Key Ingredients Explained

Crafting this delightful soup requires a few key ingredients, each playing a crucial role in developing its signature creamy texture and profound flavor. Here’s a closer look at what you’ll need and why:

• Rice: I typically opt for a store-bought basmati and wild rice blend, which provides a lovely nutty flavor and varied texture. However, the beauty of this recipe is its flexibility – feel free to use your favorite kind of rice. White rice varieties like basmati or jasmine will cook quicker, while brown rice will offer more fiber and a chewier texture but require a longer simmering time. Adjust cooking times accordingly to ensure your chosen rice is perfectly tender.
• Flour: A small amount of all-purpose flour is essential for thickening the soup, giving it that wonderfully velvety, almost risotto-like consistency. It helps create a roux with the butter and oil, forming the base for the creamy texture. For a gluten-free option, you can easily substitute with a 1:1 gluten-free flour blend or use cornstarch (slurry) added at the end, though the texture might be slightly different.
• Vegan Butter and Olive Oil: The combination of vegan butter and olive oil provides the ideal fat base for sautéing the vegetables. The butter imparts a rich, savory depth of flavor, while the olive oil helps prevent burning and adds a subtle fruity note. This blend ensures your aromatic vegetables are beautifully softened and caramelized, laying a strong foundation for the soup’s taste.
• Vegetable Stock: The quality of your vegetable bouillon makes a significant difference in the final taste of your soup. I highly recommend using a good quality, flavorful vegetable stock or bouillon, such as Marigold, for the best results. A rich stock elevates the entire dish, ensuring every spoonful is packed with savory goodness.
• Aromatic Vegetables: The flavor base of this soup is built upon a classic mirepoix (or soffritto variation) of finely diced onion, leek, carrot, celery, and crushed garlic. These vegetables are slowly cooked until soft and translucent, releasing their sweet and savory essences. I also love to stir in some shredded kale at the very end of cooking, adding a pop of vibrant color, extra nutrients, and a slight peppery bite that complements the creamy base beautifully. Feel free to incorporate other greens like spinach or collard greens if preferred.
• Tinned Beans: Canned cannellini beans are my go-to for their creamy texture and mild flavor, which blend seamlessly into the soup. They also add a fantastic boost of plant-based protein and fiber. Butter beans or chickpeas are excellent alternatives, offering similar nutritional benefits and a delightful creaminess. Remember to drain and rinse them thoroughly before adding to the soup.
• Herbs: A thoughtfully chosen blend of dried thyme, oregano, rosemary, tarragon, and bay leaves infuses the soup with an incredible depth of herbaceous flavor. These classic herbs evoke a sense of warmth and comfort. While this specific blend is fantastic, don’t hesitate to experiment with your favorite herbs – a touch of dried sage, marjoram, or even a sprinkle of Italian seasoning would also work wonderfully.
• Cashews: Raw cashews are the secret to achieving that wonderfully creamy, rich texture without any dairy. By blending soaked cashews with water, we create a luxurious cashew cream that thickens the soup and significantly increases its protein content. If you prefer not to use cashews or have an allergy, 300ml of unsweetened soy or oat cream can be used as a convenient alternative, though the flavor profile might vary slightly.

How To Make Creamy Vegetable Rice Soup: A Step-by-Step Guide

(Full measurements and detailed instructions can be found in the comprehensive recipe card at the bottom of the page)

Creating this delicious, creamy soup is a straightforward process that yields incredibly rewarding results. Follow these steps for a perfect bowl every time:

First, begin by preparing your cashew cream. Place the raw cashews in a heatproof bowl, cover them completely with boiling water, and set them aside to soak. This crucial step softens the cashews, allowing them to blend into a perfectly smooth, silky cream. For best results, let them soak for at least 15-20 minutes, or longer if time permits.

Next, in a large, heavy-bottomed pot or Dutch oven, heat the olive oil and vegan butter over medium heat. Once shimmering, add the finely diced onion, leek, celery, carrot, and minced garlic. Sauté these aromatic vegetables gently for about 10 minutes, stirring occasionally, until they are soft and translucent. This slow sautéing process is key to developing a rich, sweet flavor base for your soup.

Once the vegetables are softened, stir in the plain flour. Cook for another couple of minutes, stirring constantly. This step cooks out the raw flour taste and helps to create a roux that will thicken your soup beautifully.

Now, it’s time to add the liquid. Gradually stir in the vegetable stock, a little at a time, whisking continuously to prevent any lumps from forming. This gradual addition ensures a smooth, even consistency for your soup base.

Once the stock is fully incorporated, add the dried thyme, oregano, rosemary, tarragon, bay leaf, your chosen rice blend, the drained cannellini beans, salt, and a generous amount of freshly ground black pepper. Stir everything well to combine.

Bring the soup up to a gentle simmer. Reduce the heat to low, cover, and cook for approximately 20 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender and the soup has thickened. The exact cooking time for the rice may vary depending on the type you use.

Just before serving, stir in the shredded kale. Cook for just a minute or two, allowing the kale to wilt slightly while retaining its vibrant color and a bit of its texture.

While the soup simmers, prepare the cashew cream. Drain the soaked cashews thoroughly and transfer them to a high-speed blender. Add the specified amount of fresh water and blend until completely smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure there are no cashew bits left.

Finally, stir the freshly blended cashew cream into the soup. Taste and adjust the seasoning with more salt and pepper as needed. If you prefer a thinner consistency, you can easily add a little more vegetable stock until it reaches your desired thickness. Serve hot and enjoy!

Tips, Substitutions, and Variations for the Perfect Soup

This creamy vegetable rice soup is wonderfully versatile, allowing for many delicious adaptations. Here are some tips and ideas to make it truly your own:

• Rice Varieties: While a basmati and wild rice blend is excellent, feel free to experiment. Brown rice will add a nuttier flavor and more fiber but will increase the cooking time; check for tenderness regularly. For an even creamier, richer texture, consider using arborio rice, often used for risotto, which releases more starch. Quinoa or pearl barley could also be used as a gluten-free grain alternative, just be mindful of their respective cooking times.
• Seasoning is Key: Never underestimate the power of proper seasoning. A pinch more salt or a generous grind of black pepper can dramatically enhance the flavors. Taste your soup throughout the cooking process and adjust as needed. If it tastes a bit flat, it often just needs more salt or a squeeze of lemon juice for brightness. A dash of nutritional yeast can also add a cheesy, umami depth.
• Vegetable Swaps and Additions: This soup is a fantastic vehicle for any vegetables you have on hand. Consider adding diced butternut squash or sweet potato for extra sweetness and creaminess, fried mushrooms for an earthy depth, or even zucchini, bell peppers, or peas for added color and nutrients. Fresh spinach or Swiss chard can be swapped for kale, added at the very end.
• Boost the Protein: For an even heartier meal, consider adding extra plant-based protein. Smoked tofu, crumbled tempeh, or an extra can of lentils (brown or green) would integrate wonderfully into the soup.
• Make it Spicy: For those who enjoy a little heat, a pinch of red pepper flakes or a dash of your favorite hot sauce can add a delightful kick to the soup.
• Thinner or Thicker Consistency: The beauty of this soup is that you can easily adjust its consistency. If you prefer a thinner soup, simply add more vegetable stock until it reaches your desired texture. If it’s too thin, you can simmer it uncovered for a bit longer to reduce, or mix a small amount of flour or cornstarch with cold water into a slurry and stir it in, bringing it back to a simmer to thicken.
• Serving Suggestions: This soup is a meal in itself, but it pairs wonderfully with crusty bread for dipping, a fresh side salad, or a sprinkle of vegan parmesan cheese or fresh parsley for garnish.

Storage, Reheating, and Freezing

This soup is best enjoyed freshly made, when the rice is perfectly tender and the flavors are at their peak. However, leftovers are absolutely delicious and store well:

• Storage: Any leftover soup can be stored in an airtight container in the refrigerator for up to three days.
• Reheating: When reheating, gently warm the soup on the stovetop over medium-low heat, stirring occasionally. You may notice that the rice has absorbed a lot of the liquid, making the soup very thick. Don’t worry! Simply add more vegetable stock (or even water) a little at a time until you reach your desired consistency. Ensure it is reheated thoroughly until piping hot.
• Freezing: While technically possible, freezing this soup is not highly recommended due to the rice and cashew cream. Rice can become mushy, and the cashew cream might separate upon thawing, affecting the texture. If you must freeze, consider freezing the soup *without* the rice and cashew cream, adding them fresh when reheating. Alternatively, freeze in individual portions and thaw overnight in the fridge before reheating gently and adding a splash of stock.

More Delicious Vegan Soup Recipes to Explore

If you’re a fan of comforting, wholesome vegan soups, you’re in luck! Here are some other fantastic recipes from Domestic Gothess that you might love:

• Cheesy Vegan Broccoli Soup: A rich and creamy classic, made vegan!
• Creamy White Bean Soup: Simple, elegant, and incredibly satisfying.
• Spinach, Lentil and Butter Bean Soup: Packed with nutrients and flavor.
• Creamy Vegetable Chickpea Soup: Another hearty, plant-based delight.
• Vegan Corn Chowder: Sweet, savory, and wonderfully comforting.
• Spiced Carrot and Pumpkin Soup: A warming, aromatic blend perfect for autumn.
• Quick Black-Eyed Bean Soup: A speedy and flavorful option for busy days.

If you tried this recipe, we’d love to hear from you! Please rate it, leave a comment below, or tag @domestic_gothess on Instagram and hashtag your creation with #domesticgothess. Your feedback helps us and other readers!

All images and content on Domestic Gothess are copyright protected. If you wish to share this recipe, please do so by using the provided share buttons. Do not screenshot or post the recipe or content in full; instead, kindly include a link directly to this post for the complete recipe. Thank you for respecting our work!