Vegetable Rice Soup is simple to make with carrots, celery, onion, garlic, and long-grain white rice simmered in seasoned broth. Serve with buttered herb bread or saltine crackers for pure old-school comfort.

A bowl of vegetable soup with sliced carrots, celery, rice, and herbs in a clear broth. A spoon rests in the bowl.

Table of Contents

Old Fashioned Vegetable Rice Soup

I like the soup because it has a quiet, classic feel. It’s great for days when you want something cozy but not heavy. The ingredients are pretty basic, with common veggies and pantry staples.

I recently made this soup on a cold, blustery day when I didn’t feel like going out for groceries, but still needed to get dinner on the table. I buy carrots and celery pretty regularly for various recipes, and almost always have extra, so this simple soup made perfect sense. Prep is minimal, and it comes together in about 30 minutes.

I should note this is also a great “sick day soup”. It’s warm and gentle and goes down easy with a similar vibe to my vegan chicken noodle soup. Both feel like homestyle comfort, especially when you’re under the weather.

A bowl of soup with sliced carrots, celery, rice, and herbs, with a spoonful of the soup held above the bowl.

Ingredients for Vegetable Rice Soup

Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.

Long-Grain White Rice – The most classic choice. Brown rice can be used, but it has a firmer texture. For a more traditional bowl, white rice is the better pick.
Olive Oil – For sautéing the vegetables.
Carrots, Celery, and Onion – The classic trio. Slice the carrots and celery evenly and chop the onion small so everything softens at the same pace.
Garlic – Adds warmth and a little depth once it hits the hot oil.
Seasonings – Italian seasoning and a bay leaf add gentle flavor without needing lots of herbs.
Chicken-Style Broth – Use your favorite vegetarian brand; the quality makes a noticeable difference in a simple soup like this.

How to Make Vegetable Rice Soup

STEP ONE: Cook the Rice. Prepare the rice according to package directions, then fluff with a fork, and set aside. Keeping it separate helps the grains stay light instead of softening too much in the pot.

STEP TWO: Sauté the Vegetables. Set a medium pot over medium-high heat and add the olive oil. When the oil is hot, add the carrots, celery, and onion. Cook for 3 minutes, stirring often until softened.

STEP THREE: Add Garlic and Seasonings. Stir in the garlic, Italian seasoning, and bay leaf. Cook for 30 seconds, just until fragrant.

STEP FOUR: Add the Broth. Pour in the broth and bring it just to a boil. Reduce the heat to low, cover, and simmer for 5 minutes or until the vegetables are fork-tender. Remove the bay leaf and adjust seasoning to taste.

STEP FIVE: Serve. Spoon warm rice into bowls and ladle the soup over the top. Remove the bay leaf, adjust seasoning to taste, and serve hot.

Make it Vegan 🌱

For a plant-based soup, use vegan chicken broth or vegetable broth. Vegetable broth may need additional seasoning; adjust as needed.

Can This Soup be Made Ahead?

Yes. Store the rice and soup separately so the rice doesn’t absorb all the broth.

Can I Double the Recipe?

Absolutely. Use a larger pot and extend the simmer time by a couple of minutes if needed.

Storage and Reheating

Refrigerate rice and soup in separate airtight containers. Reheat on the stove or in the microwave, adding extra broth if needed.

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A bowl of clear vegetable soup with sliced carrots, celery, and rice, served in a white bowl on a white surface. A silver spoon is partially visible in the top right corner.

Vegetable Rice Soup Recipe

Vegetable Rice Soup is simple to make with carrots, celery, onion, garlic, and long-grain white rice simmered in seasoned broth. Great for chilly days and when you're feeling under the weather.

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Print Pin Rate

Course: Main Course, Side Dish

Cuisine: American

Keyword: rice soup, vegan, vegetable soup, vegetarian

Servings:

Calories: 254kcal

Author: Holly Gray

Ingredients

1 cup long grain white rice uncooked
1 tablespoon olive oil
1 cup carrots sliced
1 cup celery sliced
1/4 cup yellow onion chopped
1 tablespoon garlic minced
2 teaspoons Italian seasoning
1 bay leaf
8 cups chicken-style broth

Instructions

Prepare the rice according to package directions, then fluff with a fork, and set aside. Keeping it separate helps the grains stay light instead of softening too much in the pot.
Set a medium pot over medium-high heat and add the olive oil. When the oil is hot, add the carrots, celery, and onion. Cook for 3 minutes, stirring often until softened.
Stir in the garlic, Italian seasoning, and bay leaf. Cook for 30 seconds, just until fragrant.
Pour in the broth and bring it just to a boil. Reduce the heat to low, cover, and simmer for 5 minutes or until the vegetables are fork-tender. Remove the bay leaf and adjust seasoning to taste.
Spoon warm rice into bowls and ladle the soup over the top. Remove the bay leaf, adjust seasoning to taste, and serve hot.

Nutrition

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