Description
This Cozy Creamy Wild Rice Soup is a plant-based twist on classic comfort food — rich, hearty, and completely dairy-free. Packed with nutty wild rice, savory mushrooms, tender vegetables, and a luxuriously creamy cashew-white bean base, it’s the perfect bowl of warmth for chilly nights. Great for meal prep, freezer-friendly, and bursting with flavor, this soup will quickly become a weeknight favorite.
Ingredients
1 cup uncooked wild rice – for that signature nutty bite
2 tablespoons olive oil – or avocado oil, for sautéing
1 yellow onion, diced – adds sweetness and depth
2 medium carrots, sliced – for color and natural sweetness
2 celery stalks, sliced – the classic aromatic base
8 oz cremini or baby bella mushrooms, sliced – for earthy umami
3 cloves garlic, minced – a flavor essential
1 teaspoon fresh thyme leaves
1 teaspoon chopped rosemary
6 cups vegetable broth – low sodium preferred
1 cup cooked white beans – for creaminess
½ cup raw cashews, soaked – the dairy-free secret
1 teaspoon Dijon mustard – adds tang and balance
1 teaspoon white miso paste (optional) – deepens flavor
2 cups chopped kale or spinach – for color and nutrition
1 tablespoon fresh lemon juice – to brighten the flavor
Sea salt & black pepper, to taste
Instructions
Cook the wild rice: Prepare wild rice according to package instructions (usually 40–45 minutes). Drain any excess water and set aside.
Sauté the aromatics: In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté 5–7 minutes, until softened.
Add mushrooms & garlic: Stir in mushrooms, cooking until golden brown and tender. Add garlic, thyme, and rosemary; sauté 30 seconds until fragrant.
Blend the creamy base: In a blender, combine cashews, white beans, Dijon mustard, miso (if using), and 2 cups of vegetable broth. Blend until smooth and creamy.
Combine and simmer: Pour the blended mixture into the pot with sautéed veggies. Add remaining broth and bring to a gentle simmer. Cook uncovered for 15–20 minutes, stirring occasionally.
Add wild rice & greens: Stir in cooked wild rice and kale (or spinach). Cook another 5 minutes until greens wilt.
Finish and season: Stir in lemon juice, then taste and adjust salt and pepper. Serve warm with fresh herbs or a drizzle of olive oil.
Notes
Make ahead: This soup tastes even better the next day as the flavors meld.
Storage: Store in the fridge for 4–5 days or freeze for up to 3 months.
Reheating tip: Add a splash of broth or water when reheating to bring back that creamy texture.
Variations: Swap kale for spinach, add sweet potatoes for a heartier version, or mix in a splash of coconut milk for richness.
Pro tip: A squeeze of lemon right before serving brightens every spoonful!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310 kcal
- Sugar: 5g
- Sodium: 640 mg
- Fat: 12g
- Saturated Fat: 2 g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0 mg
Keywords: wild rice soup, creamy wild rice soup, vegan soup recipe, dairy-free comfort food, hearty plant-based soup, cozy fall soup, healthy wild rice recipe