A veggie rice soup filled with vegetable and herbs in a creamy dairy free base. It's so rich and satisfying you won't believe it is vegan!
This soup uses a mix of wild rice and savory herbs to get a comforting and delicious soup perfect for those cold winter nights.
This post was originally published on December 23, 2021.
If you're looking for something that is equal parts comforting cozy and super hearty and filling then this soup is for you! I love that it is packed with veggies, but warms me up.
This creamy deliciousness is created with all whole food, plant based ingredients. Have this healthy wild rice soup ready to enjoy in under an hour with just a few simple steps.
- Rice - dry wild rice is my go-to. Add more or less depending on how hearty you want the soup to be. You can also swap it out for other rice varieties like jasmine, basmati, long grain or short grain rice, or even brown rice. Just adjust the cooking time as necessary.
- Potatoes - red or yukon gold potatoes are ideal for their mild taste and texture, russets are another good option. Sweet potatoes would work as well, but they will change the flavor.
- Mushrooms - these add a wonderful umami flavor and offer a meaty texture. Button mushrooms like white or cremini are best, but any variety you like will do.
- Mirepoix - the classic blend of carrots, celery, and onions add a ton of flavor to the soup.
- Veggie broth - choose a low sodium one if you need to watch your sodium intake.
- Raw cashews - these will help to create the creamy soup base. If you are not using a high speed blender you will need to prep them by soaking overnight, boiling for 30 minutes, or grinding the dry cashews first.
- Garlic - fresh garlic cloves will give you the best results, but minced garlic from a jar is OK too.
- Seasonings - salt and thyme keep it simple yet delicious, see below for more add in options.
- Greens - optional but highly recommended, add in some kale, spinach, collard greens, or any other you like.
How to Make Veggie Rice Soup
- Cook onions, garlic, and potatoes in olive oil or vegetable broth.
- Add broth, cover and simmer.
- Blend with the cashews until smooth.
- Sauté the mushrooms, carrots, celery, remaining onions, and seasonings.
- Stir in the blended mixture to the veggies in the pot.
- Simmer, then add the greens and cooked rice.
What to Serve with Vegetable Rice Soup
Garnish your soup with any of these tasty toppings:
And pair with these plant based dishes for a complete meal:
- Cook the rice before adding it into the soup.
- To make this soup extra hearty use ¾ cup rice. If you don’t want as much rice you can reduce the amount to only ½ cup.
- Once cup of cashews will result in an ultra creamy and rich soup, while ½ cup will give you a more subtle creaminess.
- Feel free to add in extras for more flavor and nutrition to make this veggie rice soup your own! Try:
- veggies like peppers, zucchini, peas, broccoli, or corn!
- protein like chickpeas, beans, or even chicken if you're a meat eater.
- other herbs like bay leaves, fresh parsley, basil, rosemary, or sage.
- a squeeze of lemon juice for a burst of freshness.
Meal Prep and Storage Tips
- Chop the veggies in advance to save on prep time.
- You can also fully make the soup ahead of time, just wait to wilt the greens until serving.
- Let the soup cool to room temperature, then transfer to an airtight container.
- Refrigerate for up to 3-5 days.
- You can also freeze it for up to 3 months.
- Reheat on the stovetop or in the microwave.
Like other soups, wild rice soup goes great with crusty bread, croutons, and a fresh salad.
You can, however by cooking it first you can more accurately add in the correct amount.
Wild rice takes approximately 45 minutes to cook to tender.
Wild rice soup is best enjoyed within 5 days of making it.
More Vegan Soup Recipes
Keep full, warm, and healthy with these easy plant based recipes:
Creamy Veggie Rice Soup
- ½ - ¾ cup dry wild rice , see note
- 1 cup chopped sweet or yellow onion
- 1-1 ½ teaspoons sea salt , adjust for your preference
- Drizzle of oil or broth to sauté
- 3 medium cloves garlic , chopped
- 1 cup chopped red or Yukon gold potatoes , or other type you prefer (about 1 medium potato or ⅓ pound)
- 7-8 cups veggie broth , low sodium if needed
- ½ - 1 cup raw cashews , see note
- 2 cups sliced button mushrooms , crimini work best but white work too (about ½ pound)
- 1 cup chopped carrots
- 1 cup chopped celery
- 1-2 tablespoons fresh thyme , add more if you prefer
- 1-2 cups sliced kale , chard or spinach, optional
- Cook rice according to package directions.
- Meanwhile, sauté ½ cup of the onions and ½ the salt with oil or broth until just soft. About 3-5 minutes.
- Add the garlic and potatoes and sauté for 1-2 minutes until garlic is fragrant.
- Add 3 cups of the broth, cover and simmer until the potatoes are soft. About 7-8 minutes.
- Slowly add potato mix into a blender with the cashews, being careful not to burn yourself because it is hot. Blend until smooth.
- Meanwhile, saute the mushrooms, carrots, celery, rest of the salt, thyme and other ½ cup of the onions with a drizzle of oil (or broth) until the mushrooms have released their liquid and all veggies are softened. About 8-10 minutes.
- Add the blended soup back into the pot with the rest of the broth and mix well. Add more broth if you prefer a thinner texture.
- Bring to a simmer. Add in the greens if using. Then mix in the cooked rice.
- Taste and add more salt if needed.
- After the greens have wilted, serve!
- If you want this hearty then use ¾ cup rice. If you don’t want as much rice then only use ½ cup. I tried both ways and either works!
- If you are not using a high-speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder.
- Adjust the amount of cashews for how creamy you prefer it. ½ cup gives you a good creaminess but 1 cup makes it ultra rich.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.