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    Home ▸ Vegan Soups

    Creamy Vegan Wild Rice Soup

    Last modified: October 5, 2022. Originally posted: December 23, 2021 By Sophia DeSantis

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    Two white soup bowls sitting on a striped towel on a light wooden surface with a rice and veggie soup inside

    This vegan wild rice soup is so creamy, comforting and delicious you will have no idea that it's completely dairy and gluten free!

    Two white soup bowls on a striped towel filled with creamy veggie and rice soup and topped with thyme
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    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
    Ingredients needed to make a veggie wild rice soup dairy free with cashews

    Step by Step Instructions

    1. Cook onions, garlic, and potatoes.
    2. Add broth, cover and simmer.
    3. Blend with the cashews until smooth.
    4. Sauté the mushrooms, carrots, celery, remaining onions, and seasonings.
    5. Stir in the blended mixture to the veggies in the pot.
    6. Simmer, then add the greens and cooked rice.
    • Top view of a wooden spoon mixing chopped carrots, celery and mushrooms in a black pot
    • Top view of a black pot with a wooden spoon mixing a creamy soup with kale and veggies

    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:

    • Loaded Baked Potato
    • Gluten-Free Drop Biscuits
    • Lemon Kale Salad
    • Caesar Salad
    Spoon getting a bite of a creamy veggie and wild rice soup from a white soup bowl on a striped towel

    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

    What goes well with wild rice soup?

    Like other soups, wild rice soup goes great with crusty bread, croutons, and a fresh salad.

    Can you put raw rice in soup?

    You can, however by cooking it first you can more accurately add in the correct amount.

    How long does wild rice take to cook?

    Wild rice takes approximately 45 minutes to cook to tender.

    How long does wild rice soup keep?

    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
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    Two white soup bowls on a striped towel filled with creamy veggie and rice soup and topped with thyme

    Creamy Vegan Wild Rice Soup

    Sophia DeSantis
    This vegan wild rice soup is so creamy, comforting and delicious you will have no idea that it's completely dairy and gluten free!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Main Course, Soup
    Cuisine American
    Servings 6
    Calories 310 kcal

    Equipment

    • Blender

    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

    Calories: 310kcalCarbohydrates: 36gProtein: 11gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 1mgSodium: 554mgPotassium: 749mgFiber: 4gSugar: 7gVitamin A: 4814IUVitamin C: 27mgCalcium: 64mgIron: 3mg

    Nutrition and metric information should be considered an estimate.

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    1. Edamommy4life

      October 14, 2022 at 4:19 pm

      I LOVED this soup! Even better consistency the next day. The perfect creaminess. I will make it again for sure!

      Reply
    2. Sarah

      January 31, 2022 at 5:36 am

      Yet another amazing soup to add to the collection!

      Reply
    3. Kathleen

      January 19, 2022 at 10:13 pm

      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!

      Reply
      • veggiesdontbite

        January 20, 2022 at 11:24 am

        I am so thrilled you liked it Kathleen!! Thank you so much!

        Reply
    4. Carla

      January 05, 2022 at 9:53 am

      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?

      Reply
      • veggiesdontbite

        January 06, 2022 at 4:23 pm

        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!

        Reply
        • Carla

          February 12, 2022 at 7:44 pm

          Thanks for all the suggestions. I'll let you know after I make it.

        • Sophia DeSantis

          February 14, 2022 at 8:23 pm

          Sounds great!

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