This vegan wild rice soup is so creamy, comforting and delicious you will have no idea that it's completely dairy and gluten free!
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. Bonus, all but the little one devoured it! PS- he doesn't like anything but cucumbers.
Add this easy recipe to your list of healthy plant based soups along with Cream of Mushroom, Baked Potato Soup, and Vegan Sausage, Kale, and White Bean Soup.
How to Make Vegan Wild Rice Soup
This creamy deliciousness is created with all whole food, plant based ingredients. Have this healthy soup ready to enjoy in under an hour with just a few simple steps.
Ingredients
- Dry wild rice
- Potatoes
- Mushrooms
- Carrots
- Celery
- Veggie broth
- Raw cashews
- Onion
- Garlic
- Seasonings
- Greens
Step by Step Instructions
- Cook onions, garlic, and potatoes.
- 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 Wild Rice Soup
Garnish your soup with any of these tasty toppings:
- Homemade Croutons
- Vegan Parmesan
- Coconut or Mushroom Bacon
- Fresh herbs
And pair with these plant based dishes for a complete meal:
Preparation Tips
- 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.
- 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.
- 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 extra veggies like peppers, zucchini, or corn!
Storage Tips
- 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.
Common Questions
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 Corn Chowder
- Potato Leek Soup
- Poblano Corn Chowder
- Black Bean Soup
- Greek Lentil Soup
- Easy Chickpea Tomato Stew
Creamy Vegan Wild Rice Soup
Equipment
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Nutrition and metric information should be considered an estimate.
Edamommy4life
I LOVED this soup! Even better consistency the next day. The perfect creaminess. I will make it again for sure!
Sarah
Yet another amazing soup to add to the collection!
Kathleen
This recipe was just so delicious! I was looking for a recipe that was creamy but not too creamy and had a decent amount of protein without relying on beans or lentils! This was easy and delicious and I will definitely be making it again!
veggiesdontbite
I am so thrilled you liked it Kathleen!! Thank you so much!
Carla
Looks looks awesome but I cannot have nuts. Would you recommend substituting cannellini beans, great northern beans or something else to achieve the creaminess of the cashews?
veggiesdontbite
Hi Carla! Sorry to hear about your allergies. I haven’t tried to get the same creaminess with other options but some of my readers have tried subbing the following, or a mix of the following, in my other cashew based dairy free sauces:
- potato
- white beans
- cauliflower
- sunflower seeds
You may need some vinegar or lemon to counteract the flavor of some of those. I'd play with it and see what you prefer best. Since this recipe has potatoes you may want to try the beans or sunflower seeds. However the seed flavor will come through without that vinegar or lemon. Let me know what you try!
Carla
Thanks for all the suggestions. I'll let you know after I make it.
Sophia DeSantis
Sounds great!