I’ve always loved cozy soups, and this Leek, Mushroom and Rice Creamy Soup Recipe quickly became my go-to comfort food. After making it a few times, I realized how versatile and satisfying it is. The creamy texture paired with tender vegetables and fluffy rice makes it perfect for chilly evenings.
I especially love how simple ingredients can turn into something so indulgent. If you enjoy hearty meals, you can also try the Baked Chicken Tacos Recipe for another comforting option. Let me walk you through my favorite version of this delicious soup.
Ingredients
- 1 tbsp plant-based butter – adds a subtle richness; I prefer vegan butter for creaminess.
- 2 leeks, one finely chopped, one diced – gives a mix of texture and depth of flavor.
- 3 shallots, finely chopped – balances the leek’s mildness.
- 4 cloves garlic, minced – enhances the aroma and earthy flavor.
- 250 g mushrooms, roughly chopped – chestnut mushrooms work best for a meaty texture.
- 1 red pepper, bite-size pieces – adds sweetness and color.
- 2 sticks celery, finely chopped – provides freshness and a slight crunch.
- 200 g pouch rice and quinoa mix – easy shortcut for quick cooking; pre-cooked rice also works.
- 250 ml plant-based single cream – makes the soup creamy without dairy.
- 700 ml boiling water mixed with a stock cube – forms the flavorful base.
- 1 tsp dried sage – earthy notes complement mushrooms.
- 1 tbsp smoked paprika – gives subtle warmth and smokiness.
- 1 tsp tamari (optional) – for an umami boost.
- Salt and pepper to taste – adjust as needed.
Note: several servings.
Variations
- Swap plant-based cream with regular cream for a richer taste.
- Use cauliflower rice instead of rice and quinoa for a lower-carb option.
- Add a pinch of nutmeg for a warm, cozy flavor.
- Include spinach or kale for extra greens.
- Replace tamari with soy sauce for a more traditional umami kick. You might also enjoy the Ground Beef Stroganoff Recipe for another satisfying dinner idea.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 18 minutes
- Total Time: 28 minutes
Equipment You Need
- Large pot – for cooking all ingredients evenly.
- Chopping board and knife – to prep vegetables safely.
- Wooden spoon – for stirring without scratching the pot.
- Kettle – to boil water for the stock.
- Measuring cups and spoons – ensures correct ingredient amounts.
How to Make Leek, Mushroom and Rice Creamy Soup Recipe?
Prep the Vegetables
Start by cleaning and chopping all your vegetables. I like cutting one leek finely and the other into chunks to get a mix of textures in the soup. It really enhances the mouthfeel.
Cook the Base
Melt the plant-based butter in a large pot. Add celery, leeks, and shallots, frying gently for about five minutes. Then stir in garlic, mushrooms, and red pepper until soft.
Add Seasonings and Stock
Mix in smoked paprika, sage, and optional tamari. Pour in boiling stock and plant-based cream, seasoning with salt and pepper. Let the soup simmer on low for 10 minutes to meld flavors.
Finish with Rice and Serve
Heat your rice and quinoa pouch, then stir it into the soup. Taste and adjust seasoning. Serve hot with fresh herbs for a beautiful presentation.
Additional Tips for Making this Recipe Better
- I love to toast the mushrooms before adding for extra flavor.
- I sometimes blend half the soup for a smoother texture while leaving some chunks for bite.
- Adding a squeeze of lemon at the end brightens up the flavors.
- I make a big batch and refrigerate leftovers—they taste even better the next day.
How to Serve Leek, Mushroom and Rice Creamy Soup Recipe?
Serve this soup in deep bowls to keep it warm longer. Garnish with chopped parsley or chives for a fresh, colorful touch. A side of crusty bread or garlic croutons makes it extra satisfying.
Nutritional Information
Here’s a rough guide per serving:
- Calories: 250 kcal – perfect for a light meal.
- Protein: 6 g – from rice, quinoa, and vegetables.
- Carbohydrates: 32 g – provides lasting energy.
- Fat: 10 g – mostly from plant-based butter and cream.
Make Ahead and Storage
Refrigeration
Store in an airtight container in the fridge for up to 3 days. I usually reheat gently on the stove.
Freezing
This soup freezes well for up to 2 months. I portion it into single-serving containers for convenience.
Reheating
Reheat slowly on the stove, stirring occasionally. Add a splash of water or stock if it thickens too much.
Why You’ll Love This Recipe?
This creamy soup is full of reasons to try:
- Super easy to make in under 30 minutes, even on busy nights.
- Vegan and gluten-free, so it suits many dietary needs.
- Versatile ingredients—swap veggies based on your fridge stock.
- Comforting and creamy, perfect for cold days.
- Freezer-friendly, making it ideal for meal prep.
This leek, mushroom, and rice creamy soup is one of those recipes I keep returning to. It’s simple, hearty, and full of flavor—a true winter favorite.
Creamy Leek, Mushroom and Rice Soup Recipe
Ingredients
Method
- Start by cleaning and chopping all your vegetables. I like cutting one leek finely and the other into chunks to get a mix of textures in the soup. It really enhances the mouthfeel.
- Melt the plant-based butter in a large pot. Add celery, leeks, and shallots, frying gently for about five minutes. Then stir in garlic, mushrooms, and red pepper until soft.
- Mix in smoked paprika, sage, and optional tamari. Pour in boiling stock and plant-based cream, seasoning with salt and pepper. Let the soup simmer on low for 10 minutes to meld flavors.
- Heat your rice and quinoa pouch, then stir it into the soup. Taste and adjust seasoning. Serve hot with fresh herbs for a beautiful presentation
Notes
- I love to toast the mushrooms before adding for extra flavor.
- I sometimes blend half the soup for a smoother texture while leaving some chunks for bite.
- Adding a squeeze of lemon at the end brightens up the flavors.
- I make a big batch and refrigerate leftovers—they taste even better the next day.
