This classic vegetable rice soup recipe combines tender rice with a medley of colorful vegetables, all simmered together in one pot!

Close up photo of a bowl of Vegetable Rice Soup with a spoon in it

Why this recipe works

Vegetable rice soup fits the saying of “eat the rainbow” with a slew of colorful veg from carrots, spinach, leeks, corn, and tomatoes to tender rice and a vegetable broth base to help warm the bones.

You can easily (or quite literally) beef up this soup with some added protein from shredded chicken, chickpeas, beans, or beef (I’m looking at you, vegetable beef soup) if you want – but there’s just something extra comforting about a big bowl of hearty veggies during the chilly months. The rice gives it plenty of backbone while also helping to thicken the base, and it’s cooked right in the pot with the other ingredients. I wouldn’t stress about this one not filling you up!

Ladle of Vegetable Rice Soup held over a pot of Vegetable Rice Soup

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SPINACH – Fresh or frozen spinach will both work, but you’ll want to add fresh spinach closer to the end of the cook time if that’s the route you take. We prefer to use bagged frozen spinach.

LEEKS – If you aren’t a fan of leeks, feel free to substitute with another veggie of your choice. Celery is the go-to substitute when you can’t get your hands on leeks, but peas, sweet potatoes, zucchini, green beans, and mushrooms are all great options as well.

STOCK – We used vegetable stock as this is a vegetable-based soup, but you can easily substitute with chicken stock if that’s your preferred flavor profile.

SEASONINGS – Italian seasoning and red pepper flakes add even more flavor. If you like your soup with a little more of a kick, up the red pepper flakes to 1/2 teaspoon, or to taste.

How to Make Vegetable Rice Soup

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Heat the olive oil in a large pot over medium heat. Add the onions and cook them for about five minutes, or until they start to release their moisture.
Add the red pepper flakes, Italian seasoning, and garlic. Stir and cook it all for a couple of minutes. Add the leek, carrot, corn, and chopped spinach and stir it all together.
Add the tomatoes, vegetable stock, 1/2 cup of water, bay leaf, and salt. Give it a stir to combine, and then raise the heat and bring the soup to a boil.
Add the rice and lower the heat so that the soup is simmering. Cook the soup and rice for about 20 minutes, stirring occasionally, or until the rice is tender.
Serve the soup garnished with the grated cheese and chopped parsley.

Frequently Asked Questions & Expert Tips

Should you cook rice before adding it to the soup?

This particular recipe cooks the rice right in the same pot as the other ingredients. Doing so helps thicken the soup base a smidge and avoids any extra dishes to clean. It also helps add a lot of flavor to the rice! If you plan on stretching out this soup for a couple of days, you can absolutely cook the rice separately and add it to your individual bowls. Both ways work perfectly fine.

What kind of rice should you use in vegetable soup?

White rice is the go-to as it cooks quickly and has that classic texture that vegetable rice soup is known for. You can use brown rice or wild rice instead, but keep in mind that they both take longer to cook and have a chewier texture.

How do you store vegetable rice soup?

Store any cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. As this soup sits the rice tends to absorb a lot of the liquid. When reheating, you may want to add more stock or a bit of water to help loosen it back up. If you plan on saving leftovers and don’t want the rice to absorb the liquid, I would recommend cooking it separately from the soup.

Can you freeze it?

Absolutely! However, if you want to freeze this soup, it holds up best when the rice is kept separate. The same rule is applied for freezing as it is for storing – if you plan to freeze, I would suggest cooking the rice and adding it in fresh to avoid too much liquid being absorbed. Place the cooled vegetable soup in an airtight container or large freezer bag and freeze flat for up to 2 months.

Bowl of Vegetable Rice Soup surrounded by sliced bread, salt, pepper and vegetables

Serving Suggestions

Serve your vegetable rice soup with a side of crusty homemade Italian bread or garlic bread. Optionally garnish with grated parmesan cheese, freshly chopped parsley, and cracked pepper to taste. Enjoy!

More Soup Recipes

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This post was originally published on this blog on Oct 25th, 2017. The original recipe was contributed by Girl Gone Gourmet.