Introduction

This Creamy Mushroom Vegetable Rice Soup is a comforting and hearty dish perfect for any day you crave something warm and nourishing. Packed with fresh vegetables, tender mushrooms, and creamy white beans, it’s both satisfying and wholesome. Easy to make and full of flavor, this soup is a wonderful way to enjoy a cozy meal at home.

Two white bowls filled with orange creamy soup sitting on a white marbled surface. The soup has visible whole mushroom slices, small orange carrot cubes, green spinach leaves, and bits of wild rice scattered throughout. The texture of the soup looks smooth but thick with some small chunks from the vegetables. A large white bowl of the same soup is in the top left corner with a black ladle scooping the soup, resting on a white cloth next to a vintage silver spoon. The overall look is warm and inviting with fresh vegetable details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil

1 cup chopped sweet onion (about 1/2 of a large or 1 small onion)

2 cups diced carrots (about 2 medium carrots)

1/2 cup diced celery (about 1 stalk)

3-4 cloves garlic (minced)

1/2 tablespoon dried Italian herb seasoning

1 pound cremini or button mushrooms (ends trimmed and sliced)

1 teaspoon sea salt (plus more to taste)

1/2 cup white rice

4 cups low-sodium vegetable broth

15 ounces canned white beans (drained and rinsed; such as cannellini, navy, or great northern beans)

1-2 cups water

2 cups loosely packed baby spinach (roughly chopped)

1-2 tablespoons lemon juice

Black pepper (to taste)

Instructions

Step 1: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Once the oil is hot, add the chopped onion, diced carrots, and celery. Cook, stirring occasionally, until the onion begins to turn golden brown, about 2 minutes. Add the minced garlic and Italian herb seasoning, cooking for another minute.

Step 2: Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms are soft and most of their liquid has evaporated, about 5 minutes.

Step 3: Season the vegetables with 1 teaspoon of sea salt. Stir in the rice and vegetable broth, scraping the bottom of the pot to loosen any browned bits stuck to the pan.

Step 4: Cover the pot and bring the soup to a simmer. Lower the heat to maintain a gentle simmer and cook until the rice is tender, about 15 minutes.

Step 5: While the rice is cooking, add the drained white beans and 1 cup of water to a blender. Blend until smooth to create a creamy puree.

Step 6: When the rice is cooked, remove the lid and stir in the white bean puree until well combined.

Step 7: Add the chopped baby spinach to the pot and cook until wilted. Stir in lemon juice and season with additional salt and black pepper to taste.

Step 8: Serve the soup warm. If desired, add extra water to loosen the soup as it sits, stirring well and adjusting seasoning before reheating.

Tips & Variations

For extra depth, try adding a splash of soy sauce or tamari when cooking the mushrooms.

Substitute brown rice for white rice, but increase the simmering time until the rice is tender.

Use kale instead of spinach for a heartier green.

For a richer texture, add a splash of coconut milk or a dollop of plant-based yogurt before serving.

Storage

Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. When reheating, add a little water if the soup has thickened too much, stirring well to restore a creamy consistency. This soup can also be frozen for up to 2 months; thaw overnight in the fridge and reheat gently.

FAQs

Can I use different types of mushrooms?

Yes, you can use any mushrooms you prefer, such as shiitake, portobello, or button mushrooms. Different varieties will add unique flavors and textures to the soup.

Is this soup suitable for a vegan diet?

Absolutely. This recipe uses vegetable broth and plant-based ingredients only, making it vegan-friendly.