If you are looking for a comforting and hearty dish that burst with warm flavors and velvety textures, this Leek, Mushroom and Rice Creamy Soup is an absolute must-try. It’s a beautiful blend of earthy mushrooms, delicate leeks, and wholesome grains, all brought together in a luscious creamy base that feels like a big, cozy hug in a bowl. Whether it’s a chilly evening or you just crave something nourishing and satisfying, this soup offers that perfect balance of richness and freshness with every spoonful.

Leek, Mushroom and Rice Creamy Soup Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential to delivering the rich, savory depth and creamy texture that make this soup so irresistible. Each one plays a crucial role, from the tender leeks that add subtle sweetness, to the hearty mushrooms that provide umami goodness, and the rice and quinoa mix that gives this dish substance and heartiness.

Plant based butter: adds a smooth, creamy base perfect for sautéing the vegetables without overpowering their flavors.

Leeks (one finely chopped, one diced): infuse the soup with a gentle onion-like taste and a tender texture.
Shallots (finely chopped): offer a delicate sweetness and depth to the aromatic base.

Garlic (minced): brings a warm, aromatic layer that elevates every bite.
Mushrooms (roughly chopped): introduce earthiness and umami, the true soul of this soup.

Red pepper (bite size pieces): adds a pop of color and a subtle sweetness to balance the earthiness.
Celery (finely chopped): contributes a crisp freshness and mild bitterness that rounds out the flavors.
Rice and quinoa mix: provides wholesome texture and extra protein for a filling meal.

Plant based single cream: gives the soup its signature creamy richness without heaviness.
Boiling water mixed with stock cube: forms the flavorful broth that ties all the ingredients together.
Dried sage: adds an earthy, slightly peppery note that complements the mushrooms beautifully.

Smoked paprika: infuses a subtle smokiness that makes this soup unforgettable.
Tamari (optional): amps up the savoriness with a hint of umami saltiness.
Salt and pepper to taste: essential for balancing and enhancing the natural flavors.

How to Make Leek, Mushroom and Rice Creamy Soup

Step 1: Prep Your Veggies

Start by cleaning and chopping all your vegetables. Finely chop one leek and dice the other for a bit of texture contrast. Finely chop the shallots and celery, mince the garlic, roughly chop the mushrooms, and cut the red pepper into bite-size pieces. Having everything prepped makes the cooking process smooth and enjoyable!

Step 2: Sauté the Aromatics

Heat your plant based butter in a large pot over medium heat. Toss in the celery, leeks, and shallots and cook gently for about five minutes. This step awakens the flavors and softens the veggies. Next, add the garlic, red pepper, and mushrooms and continue frying for another 5 to 8 minutes until the mushrooms release their juices and everything melds together beautifully.

Step 3: Add the Spices and Prepare the Broth

Stir in the tamari, smoked paprika, and dried sage to coat all those sautéed veggies with warm, savory spices. Meanwhile, boil your water and dissolve the stock cube to create a fragrant broth that will soak up all the flavors.

Step 4: Simmer with Cream and Broth

Pour the prepared broth and plant based single cream into the pot. Season generously with salt and pepper, then cover with a lid and let it simmer gently on low heat for about 10 minutes. This simmering time allows the flavors to deepen and the soup to thicken slightly for that perfect creamy consistency.

Step 5: Add the Rice and Quinoa Mix

While the soup simmers, microwave your pouch of rice and quinoa according to package instructions. Once ready, stir it into the soup so it absorbs those flavorful hints of cream and spice. Give the soup one last taste and adjust the seasoning if needed before serving.

How to Serve Leek, Mushroom and Rice Creamy Soup

Garnishes

Fresh herbs work wonders here. Sprinkle chopped parsley, chives, or thyme over the top for brightness and a fresh contrast to the creaminess. A swirl of extra plant based cream or a few crunchy toasted seeds can add interesting textures and visual appeal.

Side Dishes

This soup pairs beautifully with crusty artisan bread or a warm garlic loaf for dipping. A light side salad with tangy vinaigrette also balances out the richness of the soup and keeps the meal feeling fresh and wholesome.

Creative Ways to Present

Serve the soup in rustic mugs or deep bowls to emphasize its cozy, comforting vibes. For a little flair, drizzle a smoky paprika oil on top or scatter some sautéed mushroom slices and herb sprigs for an elegant touch that will impress guests at any casual gathering.

Make Ahead and Storage

Storing Leftovers

This Leek, Mushroom and Rice Creamy Soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve its fresh flavors and creamy texture, ready to warm up for a quick and nourishing meal any time.

Freezing

You can absolutely freeze this soup for longer storage. Just transfer it to a freezer-safe container, leaving a little space for expansion. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and maintain that lovely creamy consistency. If the soup thickens too much during storage, add a splash of water or plant based milk while reheating to loosen it back up.

FAQs

Can I use brown rice instead of the rice and quinoa mix?

Yes! Brown rice works well here and adds a slightly nuttier flavor and chewy texture. Just be sure to cook it beforehand as it takes longer than the pouch mix.

Is this soup gluten-free?

The soup is naturally gluten-free as long as you use gluten-free stock cubes and tamari. Always double-check labels to be safe, but this dish is perfect for gluten-sensitive eaters.

Can I make this soup vegan?

Definitely! Using plant based butter and single cream ensures the soup is fully vegan without sacrificing any creaminess or flavor.

What can I substitute for tamari?

If you don’t have tamari, soy sauce or coconut aminos work well as alternatives, but adjust the amount to taste since they differ in saltiness.

How long does the soup keep after cooking?

Stored properly in an airtight container in the fridge, the soup stays fresh and delicious for up to 3 days. It’s perfect for meal prep or enjoying leftovers without losing that rich flavor.

Final Thoughts

This Leek, Mushroom and Rice Creamy Soup is one of those dishes that feels like a warm embrace all day long. Its rich, comforting flavors and satisfying textures make it an absolute favorite to reach for any time you want something nourishing and delicious. I can’t wait for you to try it and make it your own go-to soup recipe that warms both heart and home!