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Roasted Vegetable and Rice Soup
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5 from 3 votes

Vegetable Rice Soup Recipe

This versatile Vegetable Rice Soup is a hearty, healthy meal in a bowl. Roasted vegetables add a depth to this simple comfort soup.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: soups and starters
Cuisine: American, Vegetarian
Servings (change as needed): 4 -6
Author: Cheryl


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 teaspoon dried thyme
  • 1/4 cup olive oil
  • salt and pepper to taste

for Soup

  • 2 teaspoon oil
  • 3/4 cup chopped onions (about 1 onion)
  • 2 teaspoon minced garlic (2 cloves)
  • 1 tablespoon 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)


  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.
Nutrition value estimates do not include croutons. 
Calories: 400kcal | Carbohydrates: 56g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Sodium: 1308mg | Potassium: 805mg | Fiber: 10g | Sugar: 6g | Vitamin A: 16037IU | Vitamin C: 47mg | Calcium: 107mg | Iron: 4mg