Greek Lemon Rice Soup
This Greek lemon rice soup is a fully vegan take on avgolemono, the classic Mediterranean soup that’s usually thickened with eggs and made with chicken. Here, a blended mixture of coconut milk, silken tofu and nutritional yeast does the work of the egg-lemon liaison, giving you that same silky, tangy, comforting bowl without any animal products. It’s easy to make, ready in well under an hour, and it works as a light lunch or a satisfying dinner any time of year.
For this vegan lemon rice soup, I left out the meat and eggs and replaced them with a mixture of coconut milk, silken tofu and nutritional yeast, which we’ll talk about in a bit. This is one of the best soups I ever made and the ultimate comfort food for those days when you need a warm and filling meal. I’m sure you’ll instantly fall in love with its unique taste and texture!
What is avgolemono, and how do you make it vegan?
Avgolemono is a traditional Greek lemon rice soup that usually contains chicken, rice, lemon and egg. The broth is traditionally made by simmering meat such as chicken, lamb or even fish, then the rice is added along with a beaten egg-and-lemon mixture that thickens the whole thing into something between a broth and a light stew. The magic of the original is that egg-lemon liaison: whisked eggs tempered with hot broth and sharpened with lemon, so the soup turns creamy and glossy without any dairy.
To veganize it, we recreate that creaminess and body with a blended “egg” mixture instead. Coconut milk brings richness, silken tofu adds protein and that soft, custardy body, nutritional yeast contributes a savory depth, and a little tapioca flour helps everything thicken. The result tastes and feels remarkably close to the original, which is exactly what you want from a good substitution.
The ingredients that make it work
Nothing here is exotic, but a few ingredients are pulling extra weight, so it helps to know what they’re doing:
- Silken tofu is the backbone of the vegan “egg” mixture. Because it’s so soft, it blends into a completely smooth, custard-like cream that mimics the body eggs give the original. Reach for silken, not firm or extra-firm, or you’ll get a grainy blend.
- Full-fat coconut milk adds the richness that meat broth and egg yolks would normally provide. Use the canned full-fat kind rather than the thin carton drink for a creamier soup.
- Nutritional yeast is what makes the base taste savory and “cheesy” rather than just creamy. It’s the umami note that keeps the soup from tasting flat.
- Fresh lemon juice is non-negotiable here. It’s the whole point of the dish, so squeeze it fresh rather than reaching for bottled, which tastes dull by comparison.
- Smoked tofu stands in for the traditional chicken, adding chew and a subtle smoky savoriness. It’s what makes the soup feel like a meal rather than a starter.
- Rice thickens the soup as it cooks and releases starch. A short or medium grain gives you a plusher texture, though whatever white rice you have on hand will work.
How to get the texture just right
The soup comes together in two parts: you build the vegetable-and-rice base in the pot, and separately you blend the creamy “egg” mixture in a food processor until it’s completely smooth and silky. A few small things make the difference between good and great:
- Toast the rice before the broth goes in. Letting the rice cook with the sauteed vegetables for a few minutes so it absorbs their juices deepens the flavor and helps the grains cook up more evenly.
- Blend the cream mixture until truly smooth. Any graininess in the silken tofu blend will carry through to the finished soup, so give it that extra minute in the processor.
- Stir the cream in off a hard boil. Add the blended mixture once the rice is soft and the soup is gently simmering rather than violently boiling, then stir it through so it incorporates evenly.
- Let it rest before serving. Covering the pot and letting the soup sit for five minutes lets everything settle and thicken, and gives the flavors a moment to come together.
- Adjust the lemon and salt at the end. Lemons vary in sharpness, so taste and add more juice or salt right before serving until it tastes bright and balanced.
Why this vegan version tastes so close to the original
The reason avgolemono works is emulsification: whisked egg suspends fat and lemon into the broth so it turns creamy instead of separating. Here, silken tofu and coconut milk do the same job when they’re blended smooth, since the tofu’s soft proteins and the coconut fat together create a stable, creamy suspension that clings to the rice and vegetables. The tapioca flour gives it a gentle extra thickening as it warms, and the nutritional yeast supplies the savory, rounded backbone that meat broth would normally add. That’s why you get richness and body without a single egg.
What to serve with Greek lemon rice soup
I recommend serving this soup for lunch or even dinner because it has an amazing consistency and it’s very satisfying, especially because the vegan version uses silken tofu and smoked tofu to get close to the taste of the original. A slice of crusty bread and a simple salad turn it into a full meal. If you’re building a bigger Mediterranean-style spread, it pairs nicely with something like stuffed aubergines with garlic sauce or a rice side such as Serbian rice pilaf. And if you love a soup-forward table, browse more of my vegan rice recipes for ideas.
Storing and reheating leftovers
This soup keeps well in an airtight container in the fridge for about three to four days. Because the rice keeps absorbing liquid as it sits, the soup will thicken noticeably overnight, so when you reheat it just loosen it with a splash of vegetable broth or water until it’s the consistency you like. Warm it gently over low heat and stir often rather than blasting it, which keeps the creamy tofu-coconut base smooth. A fresh squeeze of lemon and a little extra dill right before serving brings it back to life. If you’re after more cozy bowls like this, my vegan red lentil soup and this creamy carrot ginger soup are two of my go-to comfort soups.
If you make this Greek lemon rice soup, I’d love to know how it turned out for you. Did you keep it brothy or let the rice thicken it into something closer to a stew? Leave a star rating and drop a comment below with your lemon-and-dill tweaks. It’s easy and the results are so delicious, I’m sure everyone who tastes it will be impressed!
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Greek Lemon Rice Soup
Ingredients
For the “egg” mix:
- 1 cup full fat coconut milk
- 1 cup silken tofu
- 3 Tbsp fresh lemon juice
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp nutritional yeast
- 1 tsp tapioca flour
For the lemon rice soup:
- 1 Tbsp olive oil
- 1 yellow onion chopped
- 2 carrots chopped
- 1 cup celery chopped
- 4-5 cups vegetable broth or water
- ½ cup rice
- ¾ cup smoked tofu sliced
- 2 Tbsp fresh dill chopped
- 1 Tbsp green onion chopped
- 1 lemon sliced
Instructions
- Heat a large pot with olive oil on medium heat.
- Add chopped onion, carrots and celery. Saute, stirring occasionally, for about 5 minutes until the veggies are softer.
- Add rice and continue to cook, so the rice will absorb all the juices, about 5 more minutes.
- Add veggie broth and bring to boil.
- Turn the heat on low, and let it cook about 10-15 minutes or until the rice is soft.
- Meanwhile, add all “egg mixture” ingredients to a food processor.
- Blend until smooth and silky.
- Add the “egg” mixture to the soup and stir to incorporate, add sliced tofu, green onion, and 1 tbsp dill.
- Cover and let it sit 5 minutes before serving
- Serve with chopped dill and lemon slices.
Frequently Asked Questions
This version is fully vegan. Traditional avgolemono uses chicken and eggs, but here the egg-lemon thickener is replaced with a blend of full-fat coconut milk, silken tofu, nutritional yeast and a little tapioca flour, and smoked tofu stands in for the chicken. Every ingredient in the recipe is plant-based.
Blended silken tofu and full-fat coconut milk together recreate the creamy body that whisked eggs normally give this soup. A teaspoon of tapioca flour adds gentle extra thickening as the soup warms, and nutritional yeast rounds it out with savory depth. Blend the mixture until it’s completely smooth before stirring it into the pot.
Graininess usually comes from the tofu not being blended smoothly enough, or from using firm tofu instead of silken. Always use silken tofu and process the cream mixture an extra minute until it’s silky. Stir it into the soup off a hard boil, since a violent boil can make the base look separated.
Yes. Any white rice works, though short or medium grain releases more starch and gives you a plusher, creamier texture. If you use brown rice, extend the simmering time and add a little extra broth, since it takes longer to soften and drinks up more liquid.
Stored in an airtight container in the fridge, it keeps for about three to four days. The rice keeps absorbing liquid, so it thickens overnight. Reheat gently over low heat, stirring often, and loosen it with a splash of vegetable broth or water until it reaches the consistency you like.
You can, though the texture is best fresh, since rice can turn soft and the creamy base may need a stir to come back together after thawing. If you plan to freeze it, slightly undercook the rice and freeze in portions. Thaw in the fridge, then reheat gently and brighten it with a fresh squeeze of lemon and some dill.
One of my favorite soups! Thank you for being an inspiration, Ruxandra!
Thank you! 😀