Creamy Mushroom Vegetable Rice Soup Recipe
This Creamy Mushroom Vegetable Rice Soup is a comforting and nutritious dish that combines tender mushrooms, white rice, and pureed white beans for a naturally creamy texture without any dairy. Infused with Italian herbs, garlic, and fresh spinach, this soup offers a flavorful and hearty meal perfect for a cozy lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 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 pound cremini or button mushrooms (ends trimmed and sliced)
- 2 cups loosely packed baby spinach (roughly chopped)
Seasonings and Herbs
- 1/2 tablespoon dried Italian herb seasoning
- 1 teaspoon sea salt (plus more to taste)
- Black pepper (to taste)
- 1–2 tablespoons lemon juice
Grains and Legumes
- 1/2 cup white rice
- 15 ounces canned white beans (drained and rinsed; cannellini, navy, or great northern beans)
Liquids
- 4 cups low-sodium vegetable broth
- 1–2 cups water (divided)
Instructions
- Sauté Vegetables: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add chopped onion, carrots, and celery. Cook, stirring occasionally, until the onion turns golden brown, about 2 minutes. Add minced garlic and Italian herb seasoning, and cook for an additional 1 minute to release the aromas.
- Cook Mushrooms: Add the sliced mushrooms to the pot. Continue cooking, stirring occasionally, until the mushrooms soften and most of their liquid evaporates, approximately 5 minutes.
- Season and Add Rice & Broth: Sprinkle in 1 teaspoon of sea salt, then stir in the white rice and vegetable broth. Scrape the bottom of the pot to release any browned bits that add flavor.
- Simmer Rice: Cover the pot and bring the soup to a simmer. Reduce heat to keep a gentle simmer and cook until the rice is tender, about 15 minutes.
- Prepare Bean Puree: While the rice cooks, combine the drained white beans and 1 cup of water in a blender. Blend until smooth and creamy.
- Add Bean Puree: Once the rice is cooked, remove the pot lid and stir in the bean puree to create a creamy texture throughout the soup.
- Add Spinach and Season: Stir in the chopped baby spinach and cook until wilted. Add lemon juice and adjust salt and black pepper to taste to brighten and enhance flavors.
- Serve and Store: Serve the soup warm. Allow leftovers to cool completely before storing in the refrigerator for up to 3 days. If the soup thickens too much as it sits, stir in additional water (starting with 1 cup) and re-season as necessary before reheating.
Notes
- Use any white beans such as cannellini, navy, or great northern beans for the puree.
- As the soup sits, rice continues to absorb liquid; add water to loosen consistency if needed.
- Adjust seasoning after adding more liquid to maintain balanced flavor.
- For a thicker soup, reduce the amount of added water or cook a bit longer to concentrate flavors.
- You can substitute cremini mushrooms with button mushrooms or any preferred mushroom variety.
Keywords: Creamy Mushroom Soup, Vegetable Rice Soup, Easy Vegetarian Soup, Healthy Soup Recipe, One Pot Soup, Mushroom Rice Soup
