Craving something that's comforting, but healthy? Make this creamy wild rice soup! Autumn veggies and herbs pack it with rich, savory flavor.
The next time you have a day when all you want to do is pull on your biggest sweater and curl up on the couch, make this creamy wild rice soup. If you ask me, it’s the best kind of comfort food. It’s creamy and cozy, but it’s nourishing too. Colorful autumn veggies like carrots, celery, and mushrooms fleck its surface, and nutty wild rice and white beans make it nice and hearty. And as for that creamy broth? Well, there’s actually no heavy cream or dairy hiding inside it. Instead, it’s a wholesome, flavorful blend of white beans, cashews, almond milk, and white miso paste. It’s not at all traditional, but you’ll be heading back for a second bowl before you know it.
Wild Rice Soup Recipe Ingredients
If you’ve gotten this far, you know that this isn’t your average wild rice soup recipe. 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 rice, so it’s not hard to imagine a vegetarian version. Here’s what I use in mine:
- Wild rice! I love its nutty flavor with the savory broth and hearty autumn veggies.
- White beans – I blend some into the soup’s creamy base and leave the rest whole. They add plenty of plant-based protein to this nourishing soup. No chicken necessary!
- Cashews and almond milk – They blend together with the white beans to create the soup’s delicious creamy texture.
- Miso paste and Dijon mustard – They might be unconventional, but they make this recipe really exceptional, adding savory, umami flavor to the lightly creamy broth.
- A whole lotta veggies – You’ll find scallions, mushrooms, celery, carrots, garlic, AND kale in this creamy wild rice soup! The kale adds a wonderful fresh pop of color, while the rest of the veggies deepen the soup’s rich, savory flavor.
- Fresh rosemary and thyme – Their cozy flavors make this wild rice soup perfect for fall!
- Lemon juice – To brighten it all up.
Finish it off with sea salt and freshly ground black pepper to make all the flavors pop!
Find the complete with measurements below.
Wild Rice Soup Serving Suggestions
Thanks to the rice, beans, cashews, and mushrooms, this wild rice mushroom soup is a satisfying vegetarian main course. We often pair it with a big hunk of crusty bread or rosemary focaccia and call it dinner, but if you’re in the mood for a larger meal, you have plenty of options. It’d be wonderful with a side of maple roasted acorn squash, roasted butternut squash, or my Delicata Squash with Apples and Sage. Pair it with a classic baked potato or baked sweet potato, or serve it with a hearty autumn salad like one of these:
- Shredded Brussels Sprouts Salad
- Farmhouse Farro Salad
- Kale Salad with Carrot-Ginger Dressing
- Butternut Squash Salad
- Sweet Potato Salad
For more salad ideas, check out this post!
If you have leftover wild rice soup, you’re in luck! This recipe tastes fantastic on days 2 and 3. It also freezes perfectly for up to 2 months. Check out this post for my best tips on freezing soups and stews!
More Favorite Soup Recipes
If you love this recipe, try one of these nourishing soups next:
- Butternut Squash Soup
- Many-Veggie Vegetable Soup
- Tuscan White Bean Soup
- Pumpkin Soup
- Best Lentil Soup
- Tomato Basil Soup
- Creamy Potato Soup
- Or any of these 25 Best Soup Recipes!
Wild Rice Soup
Ingredients
Creamy base
- 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
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
- 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.
- Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot 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.
- Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
- 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
This post is in partnership with Le Creuset. Thank you for supporting the sponsors that keep us cooking!
I made this soup and was wondering about the nutritional facts. I track my macros and would just like a rough estimate on carbs, fat, and protein. I know it’ll vary but just like to get an idea
Hi Megan, I’m sorry, we don’t calculate nutrition facts but you can plug the ingredients into a site like my fitness pal.
This was a super delicious recipe- my daughter and I loved it! The only thing I would ask you to include is the Nutritional Information like calories, protein, carbs, etc. Otherwise easy to follow recipe:)
I made this tonight for my family (including two kids!) and it was a hit! Thank you so much for this hearty, delicious, and filling wholesome meal!
This recipe is great. The nuttiness of the wild rice goes really well with the lightly creamy, flavorful mushroom broth. So good! I subbed 1/2 a leek for the scallions because that’s what I had. I’ve never commented on a recipe before, but I had to for this one. Total winner!
I’m so glad you loved the soup!
Wow! This was delicious. The only change I made was to do half broth and half water instead of all water. I also wish the recipe was written in a different order, but I should have read it through all the way first. The creamy base can be made while the soup is simmering for about 20 min. No need to do that step first at all. Also, cook the wild rice before you start any part of this soup. Overall, this is absolutely delicious; I will definitely be making this more often!
I’m so glad you loved it! Thank you for the feedback.
This absolutely delicious! It is like fall in a bowl. I would never have thought that Dijon mustard and miso would work so well as a base. It’s also super creamy and silky.
I look forward to trying this recipe! When do you add in the rice? I don’t see that step in the instructions and want to cook it properly 🙂
I see it now- sorry!!!
Delicious and nutritious
Absolutely delicious and easy to make! It exceeded all my expectations. I used 1 cup of cow milk and replaced cashews nuts with 200 ml cream because of nut allergy.
Thanks so much for your wonderful recipes!
I’m so glad you loved it!
Made this tonight and it both looked beautiful and tasted delicious. I used vegetable broth instead of water and added a little extra broth. Thanks for a terrific recipe. Definitely “make again!”
Thank you, this was delicious! I was short a few scallions so added some leek and used a 10oz bag of frozen sliced mixed mushrooms; dried rosemary since I couldn’t get fresh (half the amount). Prep time was a lot longer than 10 min, but that was a given from reading the recipe. This will go on repeat!
Even better then we expected! My husband and I both loved it.
Will make this again and again! I have never left a review/comment on a recipe before but I felt like I really had to for this soup! I roast the garlic prior for a deeper flavor 🙂
This look delicious. I don’t have any cremini mushrooms o hand, but i have dried porcini. Do you think i could rehydrate and use them? Thanks for your opinion. Sami
This soup is absolutely delicious – a firm favourite, I made double so I can freeze some. Couple of slight changes – I sauteed a mix of different mushrooms in garlic & parsley before adding, and also threw in a handful of petis pois – I do love peas :). Looking forward to trying some more of your lovely looking recipes. thank you.
Hi Suzy, I’m so glad you loved it!
This was a really delicious soup and it didn’t take long to cook/develop flavor. The one thing I did wrong was that I let it sit before I ate it and it thickened up. Then I saw the note (after eating) that if it thickens you can add more water to thin it out. Will definitely make again though. Even the thick version tasted great.
So, so, sooo good! Flavorful and aromatic and warming–perfect for a cool fall night! At first I was a bit skeptical about the mustard add-in, but it really did bring it all together. Thanks, Jeanine!
I spent the better part of a rainy Sunday afternoon taking my time to make this soup and it made my house smell so good. This soup is everything I love about vegan cooking (and I’m not even vegan). This creamy base is so rich and delicious but so much healthier and lighter than a cream base soup. I loved the rich savory flavor and the heartiness of this soup. Another great one! Thank youi!
Hello Jeanine
This soup looks very delicious and I’m definitely gonna try it soon. Great site, congratulations. Keep in touch and good luck. Alessandro
I saw the video but I could not see the use of rice . I am not clear how to use the rice here in this recipe
Hi, the cooked rice goes into the recipe in step 4 (the full recipe is in the recipe card at the bottom of the post).