EASY One-Pot Vegetable Rice Soup (gluten-free)

This Vegetable Rice Soup is such a delicious and simple soup recipe made with a few veggies, broth and rice. It is perfect for a lighter meal or appetizer and reminds me of chicken noodles soup but even easier.

This soap is so nourishing and one we make whenever we want comfort food but also want something cozy and immune boosting. Plus whenever I see one of my kids getting sick or I feel a cold coming on, I make this. We basically always have the ingredients on hand too, which is convenient.

I don’t know why I always thought making soap would be so hard. But then I have been making so many over the last few months. Jordan loves soap and so do Ezra and Cooper!

This is kind of like a take on pastina soup but I use rice to keep it gluten-free. it is also a gluten-free way to enjoy it since most pastina shapes are not gluten-free. I love how you really just let the veggies and broth cook, blend then cook the rice in the pot.

There is no boiling a pot of rice then cooking veggies in another. Think of this as a one pot stop for a nourishing soup! It also freezes really well too if you want to double the batch or freeze half after you make it.

I cannot wait to hear what you think of this soap – let me know if you try it!

What ingredients you need to make Vegetable Rice Soup:

• Olive oil – you can also use avocado oil if you prefer
• Carrots – cut into small chunks. I use mini carrots since I have them on hand for the kids but you can use large carrots and peel
• Celery – cut into small chunks
• White onion – peeled and cut
• Chicken bone broth or veggie broth – either can work in this. I use chicken broth most often.
• Rice – really any rice works. The cook time will vary based off of the type of rice
• Grated parmesan reggiano – I like to use freshly grated cheese for this!

How to make this easy one-pot soup:

1. Add oil to medium or large pot and warm over medium heat
2. Next add the celery, carrot and onion and stir to coat and cook 
3. Pour in the broth and bring to a boil
4. Cover and cook on medium/low heat for about 20 minutes or until the veggies are tender with a fork
5. Gently pour everything into blender and blend until smooth
6. Add back to pot and bring to a boil
7. Pour in rice then simmer until rice is cooked. The time will vary based off type of rice. Use the package of the rice to see the time. Some take 10 minutes, some 20 minutes
8. Once rice is cooked, turn off heat
9. Grate cheese on top and enjoy!

FAQs and tips on making this soup:

• What is the best way to reheat this? In microwave or stovetop.
• My leftover soup doesn’t have much broth left – help! It happens! The rice will absorb the broth when it sits. You can add in more broth in a pot to cook it when you reheat.
• Can I freeze this? Absolutely! It stays good in freezer for 2 months.
• Is this recipe dairy-free or vegan? Yup if you use veggie broth and omit cheese!

A few other comfort food recipes to try:

One Pot Beef Stew Recipe

DELISH French Onion Soup Meatballs

Healthy Skillet Chicken Pot Pie (gluten-free)

DELISH One-pot Enchilada Meatballs (gluten-free)

Print