Name: Wild Rice Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 cup unsweetened almond milk; ⅓ cup raw cashews; ¼ cup cooked cannellini beans, drained and rinsed; 2 tablespoons white miso paste; 2 teaspoons Dijon mustard; 2 tablespoons extra-virgin olive oil; 1 bunch scallions, white and light green parts, chopped; 1 celery stalk, chopped; 1 large carrot, chopped; 8 ounces cremini mushrooms, sliced; 1 teaspoon sea salt; 4 garlic cloves, minced; 2 tablespoons minced rosemary; 1 bunch of thyme, bundled; 1¼ cups cooked cannellini beans, drained and rinsed; ½ teaspoon freshly ground black pepper, more for serving; 4 cups water; 1 cup cooked wild rice; 1 to 2 tablespoons fresh lemon juice; 4 cups chopped kale; Chopped parsley for garnish, optional; Pinches of red pepper flakes, optional

Jump to Recipe·5.1 from 22 reviews

If you’re searching for a soul-warming, deeply satisfying dish that brings together earthy flavors and a luscious, creamy finish, Wild Rice Soup is about to become your new go-to. This crave-worthy classic weaves together nutty wild rice, hearty beans, and a fragrant array of veggies and fresh herbs in a dreamy, dairy-free broth. One spoonful, and you’ll see why this recipe is a weeknight favorite and a dinner party star all at once!

Ingredients You’ll Need

Wild Rice Soup shines thanks to its honest, wholesome ingredients — each one plays a crucial part in building depth and comfort. Gather these kitchen staples and let them work their magic to create irresistible texture and flavor at every bite.

Unsweetened almond milk: The foundation of the creamy base, it keeps things light while adding silkiness.
Raw cashews: When blended, they provide that classic soup creaminess with zero dairy needed.
Cooked cannellini beans: Twice! You’ll use some in the blender for body, and more in the soup for heartiness and a gentle vegetal taste.
White miso paste: A punch of umami flavor that beautifully rounds out every spoonful.
Dijon mustard: Just a hint for lively tang and depth in your creamy base.
Extra-virgin olive oil: The aromatic starter for your sautéed vegetables.
Scallions: A milder, slightly sweet onion flavor that melts into the broth.
Celery: Adds brightness and a gentle crunch to balance the creamy finish.
Carrot: Sprinkles in color and subtle natural sweetness that matches the soup’s earthiness.
Cremini mushrooms: Tender, meaty slices that bring so much umami and depth — don’t skip them!
Sea salt: Enhances every flavor and ties the soup together.
Garlic cloves: Four for that irresistible savory richness.
Minced rosemary: Infuses the pot with piney, woodsy perfume.
Bundle of thyme: Releases delicate herbal notes throughout the simmering soup.
Black pepper: Adds a gentle warming spice in each bite.
Water: Keeps the soup brothy and highlights all the other flavors.
Cooked wild rice: The star ingredient, lending chewy, nutty texture you’ll love.
Fresh lemon juice: Brightens the whole pot and balances the richness.
Chopped kale: Wilts down for color, nutrition, and a lovely bite.
Chopped parsley: Optional, for a fresh green sprinkle on top.
Red pepper flakes: Also optional, but great for a little extra heat if you like it!

How to Make Wild Rice Soup

Step 1: Blend the Creamy Base

Start by building the luscious backbone of this Wild Rice Soup: the creamy base. In your blender, combine almond milk, raw cashews, 1/4 cup of cannellini beans, white miso paste, and Dijon mustard. Blitz everything until completely smooth — we’re talking milkshake-smooth, with zero lumps. Set the mixture aside for later. This is that secret “wow” element that will make every bowl taste extra special.

Step 2: Sauté the Aromatics

Now, let’s get some serious aromas going. Heat the olive oil in a medium-large Dutch oven or your favorite soup pot over medium heat. Toss in the scallions, celery, carrot, mushrooms, and salt. Give it all a good stir, then let it cook down, stirring occasionally, until the mushrooms turn tender and the veggies start to sweeten, about 8 to 10 minutes. Sautéing first brings out all those fabulous veggie flavors that make Wild Rice Soup so irresistible.

Step 3: Build the Broth

Time to deepen those flavors! Add in the garlic, minced rosemary, bundle of thyme, the rest of your cooked cannellini beans, black pepper, and water. Stir it all up, cover your pot, and let everything simmer gently for 20 minutes. The thyme and rosemary slowly infuse the soup while the beans help create a silky, satisfying base.

Step 4: Add Rice, Cream, and Greens

Remove the thyme bundle — it’s done its job. Now stir in your earlier cashew-cream blend, cooked wild rice, 1 tablespoon of fresh lemon juice, and the chopped kale. Drop the heat to low and let the soup simmer until the kale is perfectly wilted, about 5 minutes. Give it a taste: you might want a splash more lemon juice, a crack of black pepper, or a little salt.

Step 5: Finish and Serve

Ladle that gorgeous Wild Rice Soup into bowls and top it off with chopped parsley and a pinch of red pepper flakes if you love a spark. The blend of nutty rice, herby warmth, and that silky broth will keep you coming back for seconds (and maybe thirds!).

How to Serve Wild Rice Soup

Garnishes

For maximum flavor and eye-catching color, sprinkle each bowl with chopped fresh parsley and a swoosh of extra lemon juice. If you’re feeling adventurous, a pinch of red pepper flakes or even a swirl of good olive oil is fantastic for that finishing touch.

Side Dishes

A big chunk of crusty sourdough bread or a warm baguette is one of the most comforting, classic partners to Wild Rice Soup. If you want something lighter, pair it with a crisp green salad tossed in a citrusy vinaigrette to bring some zippy contrast to the creamy, cozy soup.

Creative Ways to Present

Try serving Wild Rice Soup in rustic bread bowls for a dinner party twist, or ladle it into small mugs as an appetizer at your next gathering. For a tasty lunchbox surprise, pack it alongside crunchy veggie sticks and dip for dipping and munching between spoonfuls!

Make Ahead and Storage

Storing Leftovers

Wild Rice Soup keeps beautifully! Once cooled, transfer any leftovers to airtight containers and store in the fridge for up to four days. The flavors will deepen and become even more irresistible by day two.

Freezing

To freeze, let the soup cool completely, pour into freezer-safe containers (leaving a little room for expansion), and freeze for up to two months. Give it a good stir after thawing — if it’s thickened a lot, just add a splash of water or broth.

Reheating

Gently reheat Wild Rice Soup on the stovetop over low heat, stirring often to prevent sticking. You can also microwave it in short bursts, stirring each time to ensure even warming. If the soup seems extra thick, just add a bit more liquid until it’s perfectly creamy again.

FAQs

Can I use a different non-dairy milk?

Absolutely! You can swap almond milk for oat, cashew, or soy milk — just make sure it’s plain and unsweetened for best flavor.

Is it possible to make Wild Rice Soup nut-free?

Yes, you can replace the cashews in the creamy base with soaked sunflower seeds or even extra white beans. The texture may be a bit less rich, but it will still be delicious!

Can I use brown rice instead of wild rice?

Wild rice brings a unique chew and flavor, but in a pinch, sturdy cooked brown rice can work. The flavor will be slightly different, but the soup will still taste great.

Does this soup taste good the next day?

It tastes even better! The herbs and vegetables get more time to mingle, so the flavors intensify. Just give it a stir and adjust with a little water if it thickens up in the fridge.

What mushrooms work best?

Cremini mushrooms are my first choice for their hearty flavor, but you can use button or even a mix of wild mushrooms if you want to experiment with a deeper, earthier profile.

Final Thoughts

Don’t wait for a special occasion to whip up this Wild Rice Soup — it’s comforting, nourishing, and just bursting with layers of flavor. I hope you’ll give it a try and share a steaming bowl with someone you love!