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!
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