Creamy Wild Rice Soup

Craving something comforting but healthy? This lightly creamy wild rice soup with kale, mushrooms, carrots, and celery is just the thing for you.

Wild Rice Soup

This wild rice soup recipe is a sort of non-traditional spin on a classic autumnal wild rice soup. For the record, that’s the first time that I’ve ever used the word “autumnal,” but it’s also the first time that I’ve ever posted a recipe with wild rice(?!) so there are firsts for everything today!

Classic creamy chicken and wild rice soup is filled with ingredients that I don’t usually use – chicken, of course, chicken broth, and even heavy cream. At its core, though, traditional wild rice soup contains a base of delicious fall vegetables and the yummy, hearty rice, so it’s not hard to imagine a vegetarian version.

My Wild Rice Soup Recipe

In my recipe, I keep the veggie base, using aromatic carrots, celery, scallions, rosemary, thyme, and mushrooms, and I add a bunch of kale for a green finish. Instead of using cream or milk, I make the lightly creamy base with a vegan blend of almond milk, cashews, miso paste, and a touch of tangy Dijon mustard. The result is super cozy, nourishing, and delicious.

Wild Rice Mushroom Soup

We’re partnering with Le Creuset on this post to show you how to #gatherwithcolor this holiday season. When I think of Le Creuset, I think of the joy of simmering soups and stews in a classic, strong, cast iron Dutch Oven – which is the best product for this recipe since it has the ability to maintain heat and is great for a one-pot meal. I’m loving my new Marseille colored Dutch Oven – it’s a fun pop of color, and it just makes me happy to look at while cooking!

Wild Rice Soup Recipe

Wild Rice Soup Serving Suggestions

This wild rice mushroom soup is a perfect make-ahead meal, which I tested by bringing it over to my sister’s house last night for a family Sunday dinner. Just take the whole pot and simmer it on the stove to reheat. If you’re looking for something to pair it with, I recommend a fall grilled cheese sandwich, cornbread, a hearty salad, or any of these simple veggie side dishes:

And of course, you can’t go wrong with crusty bread!

If you love this wild rice soup recipe…

Try my Tuscan white bean soup, many-veggie soup, miso soup, or lentil soup next, or head to this post for more of my favorite soup recipes!

5.0 from 11 reviews

Creamy Wild Rice Soup

 
Prep time
Cook time
Total time
 
This creamy wild rice soup recipe is comforting, but healthy. It's filled with vegetables like kale, carrots, celery, and mushrooms.
Author:
Recipe type: Soup
Serves: 4
Ingredients
Creamy base
  • 1 cup unsweetened almond milk
  • ⅓ cup raw cashews
  • ¼ cup cooked white beans, drained and rinsed
  • 2 tablespoons white miso paste
  • 2 teaspoons Dijon mustard
Soup
  • 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
Instructions
  1. Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
  2. Make the soup: Heat the olive oil in a medium-large Dutch oven over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally until the mushrooms are tender, 8 to 10 minutes.
  3. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
  4. Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.
Notes
Note: If you're not serving the soup right away, it'll thicken as it sits. If desired, stir in up to 1 cup additional water if it gets too thick.

This post is in partnership with Le Creuset. Thank you for supporting the sponsors that keep us cooking!

28 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Katherine Thousand
    11.19.2018

    I am allergic to tree nuts. Do you think this would have good texture if I subbed in 1 1/3 cup whole milk? It looks DELISH and I plan to make it after thanksgiving!

    • Jeanine Donofrio
      11.20.2018

      Hi Katherine, I would try 1 cup of regular cream and then wait to add the lemon until the very end. The cashew blend is a bit thicker than whole milk, and it yields 1 cup. I hope that helps!

  2. Rebecca Lietz
    11.20.2018

    Oh my gosh!!! It is a cold snowy afternoon in NH and I had to try this soup, it was absolutely delicious!!! I added the red pepper, parsley and scallions on top and the soup liked beautiful. Our belly’s are full and we are warm and grateful! Thank you for this recipe!

    • Jeanine Donofrio
      11.24.2018

      Hi Rebecca, I’m so glad that you loved it! Happy snowy days to come 🙂

  3. Eha
    11.20.2018

    Well, writing from Down Under we neither celebrate Thanksgiving nor are having to heat our homes 🙂 ! Absolutely moreish soup and a clear video to make certain we know how to toe the line . . . Le Creuset – oh, fell in love with the brand forever ago and would rather use one of the wonderful pots on my stove for an aromatic ‘long cook’ than resort to modern ‘machinery’ cluttering up my kitchen benches . . . 🙂 !

  4. Gaby Dalkin
    11.20.2018

    Adding this to my soup arsenal!

  5. Sabrina from newkitchenlife.com
    11.21.2018

    great recipe, this has all (almost, might have to nix the rice or not since it’s only a cup) of the stuff I’m eating these days, love these ingredients in a soup, so thank you for this recipe

  6. Kiara
    11.25.2018

    Just made this and it was so delicious! Such a creative recipe, and all the flavors come together beautifully. I’ll definitely make this again!

  7. Cindy
    12.03.2018

    This was incredibly delicious! I made beans from scratch in my Insta pot, cooked the rice and worked on the veggies in it all came together well! I love the almond milk bass, and we’ll try that technique in other recipes that call for a “cream of…”
    This will be a family favorite for sure!

  8. Cindy
    12.03.2018

    Sorry, used voice to text ….hopefully you got the drift!

  9. Sarah
    12.09.2018

    This soup has amazing flavors that keep you thinking about how delicious it was a days later. I did not have miso but looked up substitutes and molasses was a low sodium option. I will make this recipe again…so good.

    • Jeanine Donofrio
      12.11.2018

      Hi Sarah, I’m so glad you loved it! Thanks for coming back to let me know!

  10. Angela Ruth
    01.05.2019

    Hi! I have some hacho miso but no white miso. May I use this instead?

    • Jeanine Donofrio
      01.05.2019

      yep, that should be fine!

  11. Holly
    02.10.2019

    I’ve been obsessing over your blog ever since I found your grillable veggie burgers 😋 I just made this soup and it’s delicious! I’m currently sick so it’s a perfect soothing soup that’s not too heavy. Thank you 🙂

    • Jeanine Donofrio
      03.01.2019

      Hi Holly! I’m so glad you loved the soup (and the veggie burgers). Welcome!!

  12. Ashley
    02.12.2019

    This was a much heartier meal than it looked! The flavors are wonderful and it made enough for lunches the next day. Highly recommend giving this a go!

    • Jeanine Donofrio
      03.01.2019

      Hi Ashley, I’m so glad you enjoyed the soup!

  13. Sarah
    02.23.2019

    How long will this keep in the fridge?

    • Jeanine Donofrio
      03.01.2019

      Hi Sarah – about 4 days – it also freezes well.

  14. stacey
    02.25.2019

    WOW. This was amazing. I used homemade chicken stock instead of almond milk, subbed scallions for a leek and used red miso instead of white. Oh, and used flageolet beans.

    I love the cashew sauce to thicken instead of cream: this is a great trick.

    I’ll definitely make this again and keep playing with the ingredients (more mushrooms next time!)

    • Jeanine Donofrio
      03.01.2019

      Hi Stacey, I’m so glad you loved the soup! Let me know what other combos you come up with!

  15. Teresa
    03.22.2019

    This is an amazing soup! Thank you!

    • Jeanine Donofrio
      03.26.2019

      I’m so glad you loved it!

  16. Gil
    10.02.2019

    *****
    This dish is fabulous. Requires some prep work but sooooo good.
    Didn’t want to waste the white beans and put the entire can in the blender.
    Remember, do NOT boil the miso or it will kill it’s enzymes.
    Used a wild rice blend cooked in vegetable broth.
    Yum…

  17. stacey
    10.06.2019

    A+. I’ve made this several times and it’s amazing. I’ve used non fat dairy milk instead of almond milk and I’ve also subbed homemade chicken broth. This soup freezes well.

    I grew up eating cream of wild rice soup at the Boundary Waters restaurant in Mpls. This is a cleaner and more delicious version! My mind is blown that you can use cashews and miso instead of heavy cream.

    • Jeanine Donofrio
      10.07.2019

      Hi Stacey, I’m so glad you’ve loved the soup so much!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.