There’s something undeniably comforting about a warm, creamy bowl of soup, and this Leek, Mushroom, and Rice Creamy Soup is here to wrap you in a cozy hug. It’s rich, velvety, and bursting with deep, earthy flavors from the mushrooms, sweetness from the leeks, and heartiness from the rice. Whether you need a quick lunch, a soothing dinner, or a soul-warming meal on a chilly day, this soup delivers big on taste with minimal effort.
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Why You’ll Love This Recipe
Rich and Creamy: A luscious, velvety texture that feels indulgent yet light.
Hearty and Filling: The rice adds a comforting bite, making this soup a meal on its own.
Deep, Savory Flavor: Leeks bring a mild sweetness, while mushrooms add an earthy depth.
One-Pot Wonder: Minimal dishes, maximum flavor—perfect for busy days.
Easily Customizable: Swap the rice for quinoa, add extra veggies, or make it dairy-free with a simple tweak.
Ingredients
Here’s what you’ll need to create this comforting, creamy soup:
Leeks: Mildly sweet and aromatic, they add a wonderful depth of flavor.
Mushrooms: Earthy and savory, they create a rich, umami-packed base.
Rice: Adds a satisfying texture and makes the soup extra filling.
Garlic: Infuses the soup with delicious warmth and aroma.
Vegetable Broth: Forms the flavorful base of the soup.
Cream or Dairy-Free Alternative: Creates a silky, creamy finish.
Olive Oil or Butter: Enhances the flavors and helps with caramelization.
Instructions
Sauté the Leeks and Mushrooms: Heat olive oil or butter in a large pot over medium heat. Add sliced leeks and mushrooms, sautéing for 5-7 minutes until soft and fragrant. Season with salt and pepper.
Add the Garlic: Stir in minced garlic and cook for another 30 seconds until aromatic.
Incorporate the Rice: Add the rice and stir to coat it in the flavorful mixture. Let it toast slightly for extra depth.
Pour in the Broth: Slowly add vegetable broth, stirring occasionally. Bring to a simmer and let it cook for 15-20 minutes until the rice is tender.
Make it Creamy: Reduce the heat and stir in the cream (or dairy-free alternative). Let it warm through without boiling.
Final Seasoning: Taste and adjust seasoning with salt, pepper, or a pinch of nutmeg for extra warmth.
Serve and Enjoy: Ladle into bowls, garnish with fresh herbs, and serve hot!
How to Serve Leek, Mushroom, and Rice Creamy Soup
With Crusty Bread: A warm baguette or garlic bread is perfect for dipping.
Topped with Fresh Herbs: A sprinkle of parsley or thyme adds a fresh contrast.
Add a Protein: Stir in shredded chicken, tofu, or white beans for an extra protein boost.
Sprinkle with Cheese: A little Parmesan or nutritional yeast enhances the umami flavors.
Make it Spicy: A dash of red pepper flakes or smoked paprika can add a gentle heat.
Additional Tips
Use Wild Rice for More Texture: It adds a nutty, chewy bite.
Make it Vegan: Swap the cream for coconut milk or cashew cream.
Store Leftovers Properly: This soup thickens as it sits, so add a splash of broth when reheating.
Double the Recipe: It’s perfect for meal prep and freezes well for up to 3 months.
FAQ Section
Q1: Can I use brown rice instead of white rice?
A1: Yes, but increase the cooking time as brown rice takes longer to soften.
Q2: How do I make this soup gluten-free?
A2: It’s naturally gluten-free as long as you use a gluten-free broth.
Q3: What mushrooms work best for this recipe?
A3: Button, cremini, or shiitake mushrooms all add great flavor.
Q4: Can I freeze this soup?
A4: Yes! Just let it cool completely before freezing in an airtight container.
Q5: How do I reheat leftovers?
A5: Warm on the stove over low heat, adding a splash of broth to loosen the consistency.
Q6: Can I add other vegetables?
A6: Absolutely! Spinach, carrots, or celery would be delicious additions.
Q7: Can I make this soup in advance?
A7: Yes! It actually tastes better the next day as the flavors deepen.
Q8: Can I use a non-dairy alternative for the cream?
A8: Yes! Coconut milk or cashew cream works beautifully.
Q9: How do I prevent the rice from getting mushy?
A9: If storing leftovers, cook the rice separately and add it when reheating.
Q10: Can I make this soup in a slow cooker?
A10: Yes! Cook on low for 4-6 hours, then stir in the cream at the end.
Final Thoughts
This Leek, Mushroom, and Rice Creamy Soup is the kind of meal that feels like a warm embrace. It’s rich yet light, hearty yet smooth, and bursting with deep, comforting flavors. Whether you’re making it for a quiet night in or meal-prepping for the week, this soup is guaranteed to become a favorite. So grab a spoon and enjoy every cozy bite!
Print
Leek, Mushroom, and Rice Creamy Soup
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy vegan soup is the perfect winter warmer, packed with leeks, mushrooms, celery, red pepper, and a hearty rice and quinoa mix. Naturally gluten-free and full of comforting flavors, this easy and healthy recipe is ideal for lunch or dinner.
Ingredients
- 1 tbsp plant-based butter
- 2 leeks (one finely chopped, one diced)
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 250g mushrooms, roughly chopped
- 1 red pepper, cut into bite-size pieces
- 2 celery stalks, finely chopped
- 200g pouch rice and quinoa mix
- 250ml plant-based single cream (Oatly, Alpro, or Elmlea work well)
- 700ml boiling water mixed with 1 vegetable stock cube
- 1 tsp dried sage
- 1 tbsp smoked paprika
- 1 tsp tamari (optional)
- Salt and pepper to taste
Instructions
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Prepare the ingredients:
- Chop all vegetables before starting.
- Heat plant-based butter in a large pot over medium heat.
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Sauté the vegetables:
- Add leeks, shallots, and celery, frying for 5 minutes until soft.
- Stir in garlic, red pepper, and mushrooms, cooking for another 5-8 minutes.
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Season and simmer:
- Add smoked paprika, dried sage, and tamari (if using).
- Pour in hot vegetable stock and plant-based cream.
- Season generously with salt and pepper.
- Cover with a lid and simmer on low heat for 10 minutes.
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Finish with rice & quinoa:
- Microwave the rice and quinoa pouch according to package instructions.
- Stir the cooked grains into the soup.
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Final taste test & serve:
- Adjust seasoning if needed.
- Serve hot with fresh herbs or a drizzle of extra plant-based cream.
Notes
- Make It Thicker: Blend half the soup before adding the rice for extra creaminess.
- Extra Protein: Stir in chickpeas or white beans for added plant-based protein.
- Serving Suggestion: Enjoy with crusty bread or garlic toast.
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg