As the crisp autumn breeze beckons, there’s nothing quite like the heartwarming embrace of a bowl of creamy wild rice soup. This vibrant dish combines the earthy flavors of wild rice with seasonal vegetables, creating a comforting meal that nourishes both body and soul. I stumbled upon this gem during one of those cozy Sunday afternoons when I was in search of a healthy alternative to our usual creamy soups. To my delight, this vegetarian take manages to capture that same warmth without any dairy or meat—perfect for those shifting toward a plant-based lifestyle.
Imagine the inviting aroma of sautéed mushrooms, fresh rosemary, and savory garlic wafting through your kitchen as you whip up this nourishing bowl of goodness. Made creamy with almond milk and cashews, it’s delectable enough to impress close friends at dinner or serve as a cozy dinner for one. With its array of textures and flavors, it’s sure to become a go-to recipe in your repertoire, providing a delightful lift on chilly evenings. Let’s delve into how you can create this comforting masterpiece!
Why is Wild Rice Soup So Special?
Comforting and nourishing, this creamy wild rice soup is a plant-based dream that caters to everyone.
Rich flavors from roasted vegetables and aromatic herbs come together for a delicious and inviting bowl.
Dairy-free indulgence: Enjoy the creaminess without any dairy, making it perfect for all dietary preferences.
Easy preparation ensures you can whip this up on a busy evening or a lazy Sunday, ready in under an hour!
Versatile, offering plenty of variations to suit your taste, whether you prefer adding extra greens or swapping in different grains.
Crowd-pleaser: This soup is sure to impress family and friends, making it the ultimate comfort food for gatherings.
Wild Rice Soup Ingredients
• This vegetarian wild rice soup is a deliciously creamy alternative.
For the Creamy Base
- Unsweetened Almond Milk – Adds creaminess without dairy; any non-dairy milk can be used as a substitute.
- Raw Cashews – Create the creamy base; swap with sunflower seeds for a nut-free version.
- Cooked Cannellini Beans – Provide protein and substance; chickpeas or navy beans work as alternatives.
- White Miso Paste – Adds umami flavor; tahini can be used for a different taste.
- Dijon Mustard – Imparts a tangy kick; yellow mustard is a suitable substitute in a pinch.
For the Soup
- Extra-Virgin Olive Oil – Ideal for sautéing veggies; can substitute with avocado oil or melted coconut oil.
- Scallions (Chopped) – Add a mild onion flavor; green onions can be used if needed.
- Celery (Chopped) – Offers crunch and subtle flavor; fennel can be used as an alternative.
- Carrot (Chopped) – Provides sweetness and vibrant color; parsnips can be an interesting twist.
- Cremini Mushrooms (Sliced) – Bring an earthy quality; shiitake or button mushrooms can be swapped in.
- Sea Salt – Enhances the overall flavor; kosher salt is a good alternative.
- Garlic (Minced) – Adds depth; omit it for a garlic-free soup.
- Minced Rosemary – Delivers aromatic notes; thyme or sage are great substitutes.
- Thyme (Bundled) – Infuses the soup with flavor; dried thyme can be used if fresh isn’t available.
- Freshly Ground Black Pepper – Provides seasoning; swap for white pepper if preferred.
- Water – Acts as the soup’s base; vegetable broth can replace it for an extra flavor boost.
- Cooked Wild Rice – Offers texture and nuttiness; other rice varieties can be used if necessary.
- Fresh Lemon Juice – Brightens the overall taste; lime juice is a suitable alternative.
- Chopped Kale – Adds nutrition and texture; substitute with spinach if desired.
- Chopped Parsley – Perfect for garnishing; feel free to use any fresh herbs you enjoy.
- Red Pepper Flakes – Optional, for those who like it a little spicy!
How to Make Creamy Wild Rice Soup
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Blend Creamy Base: In a blender, combine unsweetened almond milk, raw cashews, cooked cannellini beans, white miso paste, and Dijon mustard. Blend until smooth and creamy, then set aside.
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Sauté Vegetables: Heat extra-virgin olive oil in a large pot over medium heat. Add chopped scallions, celery, carrot, and sliced cremini mushrooms. Cook for 8-10 minutes until the mushrooms are tender.
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Create Soup Base: Stir in minced garlic, minced rosemary, thyme bundle, cannellini beans, freshly ground black pepper, and water. Cover the pot and simmer for 20 minutes, allowing the flavors to meld beautifully.
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Incorporate Creamy Mixture: Remove the thyme bundle, then add the creamy base, cooked wild rice, fresh lemon juice, and chopped kale to the pot. Simmer for an additional 5 minutes, until the kale has wilted.
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Adjust & Serve: Taste the soup and adjust flavors as needed with salt and pepper. Serve hot and garnish with chopped parsley, a drizzle of lemon juice, and a sprinkle of red pepper flakes, if desired.
Optional: Serve alongside crusty bread or a light autumn salad for a complete meal.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Wild Rice Soup
- Fridge: Store leftover wild rice soup in an airtight container for up to 3 days. Just reheat gently on the stove or in the microwave, adding a splash of water for moisture.
- Freezer: Freeze wild rice soup in freezer-safe containers for up to 2 months. Make sure to leave some space at the top of the container, as the soup will expand when frozen.
- Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat on the stove over low heat, stirring occasionally until warmed through.
- Freshness Tip: To maintain the best texture, freeze soup without added kale. Stir in fresh kale once reheating for a vibrant touch!
Make Ahead Options
These Creamy Wild Rice Soup preparations are perfect for busy weeknights! You can prepare the creamy base (almond milk, cashews, cannellini beans, miso, and mustard) up to 24 hours in advance by blending and refrigerating it in an airtight container. The sautéed vegetables can also be cooked ahead and stored for up to 3 days in the fridge, just ensure they are cooled completely before sealing. To maintain quality, reheat the soup gently on the stove, adding a splash of water or vegetable broth if necessary for consistency. When you’re ready to serve, just combine the creamy base, wild rice, kale, and lemon juice, and simmer until warmed through. This approach will provide you with delicious, comforting results with minimal fuss!
What to Serve with Creamy Wild Rice Soup?
As you cozy up with a bowl of this creamy delight, consider some pairings that will elevate your meal and tantalize your taste buds.
- Crusty Bread: The perfect companion to soak up every drop of the rich soup, offering a satisfying crunch.
- Autumn Salad: Fresh mixed greens tossed with apples, walnuts, and a tangy vinaigrette bring a refreshing contrast to the soup’s warmth.
- Rosemary Focaccia: Its herbaceous aroma and soft texture create a lovely balance, completely transforming the meal.
- Baked Sweet Potatoes: Their natural sweetness serves as a hearty side, complementing the earthiness of wild rice while adding nutritional diversity.
- Garlic Breadsticks: These buttery, garlicky treats provide a comforting and indulgent side, perfect for dipping.
- Roasted Veggies: A medley of seasonal vegetables, lightly seasoned and caramelized, enhances the warm flavors of the soup and adds vibrancy to your table.
- Savory Cracker Platter: Offer an assortment of whole-grain crackers with hummus or pesto for a delightful texture contrast.
- Sparkling Cider: A bubbly drink that refreshes the palate, making each spoonful of the creamy soup taste even better.
- Warm Apple Crisp: End your meal on a sweet note with this cozy dessert, providing a wonderful hint of cinnamon that resonates with the flavors of fall.
Wild Rice Soup Variations
Feel free to mix things up and make this creamy wild rice soup your own with these delightful twists!
- Nut-Free: Swap raw cashews with sunflower seeds for a creamy base without nuts. Soak them similarly for the best texture.
- Vegetable Boost: Add chopped butternut squash or sweet potatoes instead of mushrooms, infusing natural sweetness and color into the soup. They’ll bring a vibrant twist to each spoonful.
- Herb Swap: Try fresh basil or tarragon instead of rosemary for a fragrant update, providing a new layer of flavor that brightens the entire dish.
- Heat it Up: Sprinkle in more red pepper flakes or diced jalapeños to increase the spice level, adding a delightful kick that warms you from the inside out.
- Grain Alternatives: If wild rice isn’t your favorite, substitute it with quinoa or barley; both add unique textures and flavors that make each bowl distinct.
- Creaminess Factor: For an ultra-luxurious version, blend an extra cup of cooked cauliflower into the creamy base—it’s like a cozy hug in a bowl!
- Creamy Coconut: Swap almond milk for coconut milk for an indulgent and tropical twist, complementing the earthy flavors of the rice beautifully.
- Garnish Variations: Ignite your presentation by topping the soup with toasted pumpkin seeds or crispy chickpeas for an added crunch and a pop of texture.
Embrace your culinary creativity and enjoy this cozy soup in countless delightful ways!
Expert Tips for Wild Rice Soup
- Soak Cashews: Ensure cashews are soaked for at least 2 hours before blending. This will yield a smoother, creamier wild rice soup.
- Thinner Consistency: If you prefer a thinner soup, gradually add more water during cooking until you reach your desired texture.
- Prep Ahead: To save time, chop vegetables the night before and store them in the fridge; you can also make the creamy base in advance.
- Flavor Adjustments: Always taste your soup before serving—adjust seasoning with salt, pepper, or an extra splash of lemon juice to enhance the flavors.
- Storage Tips: Store any leftovers in an airtight container. This wild rice soup can be kept in the refrigerator for up to 3 days or frozen for 2 months.
- Variations Galore: Feel free to experiment! Substitute kale with spinach, or add different seasonal veggies for a personalized twist.
Creamy Wild Rice Soup Recipe FAQs
What type of wild rice is best for this soup?
I recommend using a blend of wild rice varieties for a richer flavor and varied texture. Look for a mix that includes long-grain wild rice as it adds a nutty flavor and a delightful chewiness. If you’re in a pinch, other types of rice can be substituted, but the unique taste of wild rice truly elevates this soup!
How do I store leftover wild rice soup?
You can store leftover wild rice soup in an airtight container in the refrigerator for up to 3 days. Just reheat it on the stove or in the microwave, adding a splash of water or broth to maintain its creamy texture. I often recommend enjoying it within this timeframe for optimal flavor!
Can I freeze creamy wild rice soup?
Absolutely! You can freeze the wild rice soup in freezer-safe containers for up to 2 months. Just make sure to leave a little extra space at the top of the container for expansion during freezing. Thaw overnight in the refrigerator before reheating, and for the freshest taste and texture, stir in fresh kale after warming.
What should I do if my soup is too thick?
If your soup has become too thick after cooking, no need to worry! Gradually add more water or vegetable broth, stirring until you reach your desired consistency. If you enjoy a creamier texture, re-blending it with a bit more almond milk or soaking liquid from the cashews can help achieve that velvety finish.
Are there any dietary considerations with this soup?
This creamy wild rice soup is vegetarian and dairy-free, making it a great choice for those avoiding animal products. If you have nut allergies, feel free to replace the cashews with sunflower seeds for the creamy base. Always double check ingredient labels for potential allergens, especially with items like miso paste or broth.
Can I make this soup ahead of time?
Yes, you can definitely make this soup ahead of time! It actually tastes even better the next day as the flavors meld together. Just store it in the refrigerator for up to 3 days or follow the freezing instructions for longer storage. Prepare the creamy base and chop your veggies the night before to save time on busy days.
Creamy Wild Rice Soup: A Cozy Vegetarian Delight
Ingredients
Equipment
Method
- In a blender, combine unsweetened almond milk, raw cashews, cooked cannellini beans, white miso paste, and Dijon mustard. Blend until smooth and creamy, then set aside.
- Heat extra-virgin olive oil in a large pot over medium heat. Add chopped scallions, celery, carrot, and sliced cremini mushrooms. Cook for 8-10 minutes until the mushrooms are tender.
- Stir in minced garlic, minced rosemary, thyme bundle, cannellini beans, freshly ground black pepper, and water. Cover the pot and simmer for 20 minutes, allowing the flavors to meld beautifully.
- Remove the thyme bundle, then add the creamy base, cooked wild rice, fresh lemon juice, and chopped kale to the pot. Simmer for an additional 5 minutes, until the kale has wilted.
- Taste the soup and adjust flavors as needed with salt and pepper. Serve hot and garnish with chopped parsley, a drizzle of lemon juice, and a sprinkle of red pepper flakes, if desired.