Wild Rice Soup is a comforting bowl of earthy flavors and creamy textures that feels like a warm hug on a chilly day.
The nutty wild rice pairs beautifully with tender vegetables and a velvety broth, creating a dish that’s both hearty and nourishing.
With just 10 minutes of prep and 35 minutes of cooking, this soup is a quick yet satisfying meal that’s perfect for busy evenings.
Each spoonful offers a delightful mix of chewy rice, smooth broth, and subtle hints of herbs, making it a feast for the senses.
Whether you’re craving something wholesome or need a dish to impress, this soup delivers flavor and comfort in under an hour. It’s a recipe you’ll want to make again and again.
Ingredients for Wild Rice Soup
- Creamy Base:
- 1 cup unsweetened almond milk (or substitute with oat milk)
- ⅓ cup raw cashews (soak for 2 hours if not using a high-speed blender)
- ¼ cup cooked cannellini beans, drained and rinsed
- 2 tablespoons white miso paste (adds umami flavor)
- 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 (substitute with button mushrooms)
- 1 teaspoon sea salt
- 4 garlic cloves, minced
- 2 tablespoons minced rosemary (or 1 teaspoon dried rosemary)
- 1 bunch of thyme, bundled (tie with kitchen twine for easy removal)
- 1¼ cups cooked cannellini beans, drained and rinsed
- ½ teaspoon freshly ground black pepper, more for serving
- 4 cups water (or vegetable broth for extra flavor)
- 1 cup cooked wild rice (substitute with brown rice if needed)
- 1 to 2 tablespoons fresh lemon juice (adjust to taste)
- 4 cups chopped kale (stems removed)
- Chopped parsley for garnish, optional
- Pinches of red pepper flakes, optional
Step-by-Step Instructions
- Make the creamy base: Place the almond milk, cashews, cannellini beans, miso paste, and Dijon mustard in a blender. Process until smooth and creamy. Set aside.
- Prepare 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. Stir and cook for 8 to 10 minutes, or until the mushrooms are tender.
- Add the garlic, rosemary, thyme bundle, cannellini beans, black pepper, and water. Stir to combine. Cover and simmer for 20 minutes.
- Finish the soup: Remove the thyme bundle. Stir in the cashew mixture, cooked wild rice, 1 tablespoon lemon juice, and kale. Simmer over low heat for about 5 minutes, or until the kale is wilted.
- Serve: Taste and adjust seasoning with additional lemon juice, salt, or pepper if needed. Garnish with chopped parsley and red pepper flakes, if desired. Enjoy warm!
Perfect Pairings: Serving Suggestions
This Wild Rice Soup is hearty enough to stand alone, but it pairs beautifully with a crusty whole-grain bread or a side salad for a complete meal.
For a cozy touch, serve it with a sprinkle of chopped parsley and a pinch of red pepper flakes for a hint of heat. A squeeze of fresh lemon juice just before serving brightens the flavors beautifully.
Make It Your Own: Recipe Variations
Feel free to customize this soup to suit your taste! Swap the kale for spinach or Swiss chard, or use shiitake mushrooms instead of cremini for a deeper umami flavor.
If you’re not a fan of wild rice, try quinoa or brown rice instead. For a creamier texture, add an extra ¼ cup of cashews to the creamy base.
Save Time: Prep-Ahead Tips
To streamline your cooking, prep the veggies and creamy base the night before. Store the chopped scallions, celery, carrot, and mushrooms in an airtight container in the fridge. Blend the creamy base and keep it refrigerated until you’re ready to cook. This way, you can have this comforting soup on the table in no time!
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or almond milk to loosen the soup if it thickens.
Warm it gently on the stovetop over low heat, stirring occasionally. Avoid boiling to maintain the creamy texture.
Essential Tools: Equipment Guidance
A high-speed blender is key for achieving the smooth, creamy base. A medium-large Dutch oven or heavy-bottomed pot works best for cooking the soup evenly.
If you don’t have a thyme bundle, simply tie the sprigs together with kitchen twine or use 1 teaspoon of dried thyme instead.
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 stalk celery, chopped
- 1 large carrot, chopped
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon sea salt
- 4 cloves garlic, minced
- 2 tablespoons minced rosemary
- 1 bunch 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.