This versatile Vegetable and Rice Soup is a hearty, healthy meal in a bowl. Roasted vegetables add a depth to this simple comfort soup.
I recently made our Roasted Veggies on Spiced Rice for a dinner party and had leftovers of both the rice and vegetables. This inspired me to make one of my favorite meals – a soup loaded with lots of goodies that we can eat as a meal with some warm bread and butter.
In fact, next time you roast vegetables, make extra to use for dinner the next day. Then tomorrow’s dinner will be on the table in about 20 minutes.
This soup is very versatile as you can use any vegetables, seasonings and add-ins you like. I tried it as a vegetarian soup with curry flavors, chili flakes and thyme; and with chicken broth and chopped leftover chicken.
If you don’t have leftovers and are starting from scratch, you simply roast vegetables you like, make some rice, add both to a broth with some onions and seasonings and voila. Done. Not essential, but absolutely delicious, are the homemade croutons on top that soak into the broth for extra flavor and texture. I’ve included a crouton recipe in the recipe notes.
Tailor to Your Taste
- Vegetables: I use shaved carrots, cherry tomatoes, peppers, mushrooms, green onions and baby spinach (and sometimes asparagus). Other good options are zucchini, butternut squash, green beans and snap peas. Of course you can chop the carrots instead of shaving them with a vegetable peeler.
- Seasonings: Change the flavors with curry powder, cumin and chili flakes. (Add them after you saute the onions).
- Rice: Use any rice you like. I prefer Basmati or Jasmine. Or substitute with orzo.
- For a vegetarian version, use vegetable broth and sprinkle with fresh Parmesan cheese.
- After sauteing the onions, brown some regular or spicy sausage.
- Add a splash of lemon or some lemon zest.
- With a hand held blender, puree half the soup which will make a thicker base.
Make Ahead Vegetable Rice Soup
- You can roast the veggies and make the rice ahead of time. Or, of course, the whole soup in fact. It keeps for days and makes a delicious lunch.
Vegetable Rice Soup Recipe
for Roasted Vegetables
- 1 large carrot or 2-3 small ones, shaved with a peeler or cut in small pieces
- 1 1/2 cup cherry or grape tomatoes
- 4-5 cups other vegetables cut in chunks (e.g. red pepper, mushrooms, green onions, asparagus, zucchini),
- 1/2 tsp dried thyme
- 1/4 cup olive oil
- salt and pepper to taste
- 2 tsp oil
- 3/4 cup chopped onions (about 1 onion)
- 2 tsp minced garlic (2 cloves)
- 1 tbsp fresh thyme or 1 teaspoon dried
- OPTIONAL: 1 1/2 teaspoons curry powder; 1/4 teaspoon chili flakes; pinch of cumin
- 5 cup vegetable or chicken broth (or 4 cups broth, 1 cup water)
- 1 1/2 cup cooked or leftover rice (made from 1/2 cup uncooked rice - follow package directions)
- 3 cup fresh baby spinach, roughly chopped
- Preheat oven to 425F. Line large pan with parchment paper (or foil sprayed with oil).
- PREPARE VEGETABLES: In a large mixing bowl, add all vegetables, oil. salt , pepper and thyme. Mix to combine. Pour onto lined pan.
- ROAST VEGETABLES: Put pan in oven and roast for 25-30 minutes until starting to caramelize/brown. Stir half way through. (Note: vegetables can be made a day or two ahead and stored in the fridge).
- MAKE SOUP: Heat oil in a large pot to medium high. Add onions and saute for a few minutes until translucent. Add garlic, thyme (and curry, cumin and/or chili flakes if using) and stir for another minute. Add broth, rice and roasted vegetables. Cook for 5 minutes. Add spinach and stir for a minute until wilted. Taste and adjust seasonings.
- SERVE: Ladle into bowls. Serve with warmed crusty french bread on the side or with homemade croutons on top (Note 1)
- To make croutons: Cut 2 slices bread into 1/2-1 inch pieces. Most breads are fine. Stale is good but not essential. Heat a tablespoon of oil in a pan to medium or medium high heat. Add bread pieces in a single layer in pan. Sprinkle with salt (and garlic powder if desired). Continue to toast, stirring occasionally until nicely browned, about 4-5 minutes.
If you make this soup, feel free to rate it in the recipe above (using the stars above “rate this recipe”) and leave a comment below if you like.
Other hearty soups you might like: