This post may include affiliate links; for details, see our disclosure policy.
This wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe—it’s that good.
It may look like just a bowl of wild rice soup, but to us, it’s much more than that. This bowl of decadent creamy soup is a peak into our philosophy on food. Alex and I think food should be three things: nourishing, delicious, and community-building. And this soup is all three.
It’s made 100% of fresh and healthy veggies, but it’s so savory and creamy you’d never know it. Let’s just say “best soup ever” was mumbled more than once around the table as we downed spoonfuls. We served this at a Cozy Dinner Party we had recently. It’s all the things food should be—and we can’t wait to share it with you!
The menu
This wild rice soup was the star of our Cozy Dinner Party! We hosted it to enjoy the coming cool weather and a visit from my sister. She’s currently relocating to the US from Southeast Asia, so it’s incredible to spend quality time together, whereas in the past its been so few and far between.
Another reason for the party: I’m a summer girl, so practicing getting “cozy” for the cool weather is a skill I need to cultivate! The way to get through the winter months for me is all about getting cozy and making all the tasty seasonal foods: like soup! What did we pair with it? A fresh salad, a signature cocktail, and crisp bread.
Here’s the full Cozy Dinner Party menu:
- Wild Rice Soup (recipe below)
- Beet Salad with Balsamic Dressing
- Fall Sangria
- Bread or muffins: try Dutch Oven Bread, Homemade Cornbread, Classic Cornbread Muffins or Flaky Buttermilk Biscuits
The memories
One of our favorite dinner party tips: make a Question Jar. Even in a dinner party with people you know intimately, it can be so much fun to have conversation starters to discuss throughout the meal. Excited to have my sister back home, it made for a fun way to guide conversation and talk about things we might not have otherwise. Of course, this is especially nice if you have people who are meeting for the first time!
Here’s an example of some of our questions:
- What is the thing you’re most passionate about right now?
- If you could start a business today, what would it be?
- What is one thing you’d change about yourself?
- What is one goal you have in the next 6 months?
- Where do you want to travel next?
- If you could master one new skill, what would it be?
Do you have any great get-to-know-you questions? Let us know in the comments below!
How to make wild rice soup
This wild rice soup is pretty darn incredible, if we do say so ourselves. It’s creamy, it’s cozy, it’s savory: yet somehow, it’s made 100% of plants. Yes, this is secretly a vegan wild rice soup (don’t tell anyone). But after you make it, you’ll swear that somehow a little heavy cream got mixed in. It’s perfectly seasoned, and you might not be able to stop eating it (we weren’t!). Per my sister: “This is really the best soup ever.“
While it takes about 1 hour to make, this healthy dinner recipe is 100% worth the effort. And since most of that time is hands off, it works as an easy dinner idea, too. What are our secrets to how to make the best wild rice soup?
- Use cashews. Blended cashews can stand in for dairy! You’ll let them soak while the soup simmers. Then you’ll take 2 cups of the soup out (veggies and all) and blend it with the soaked cashews. It makes for the creamiest base EVER. You’ll swear there’s dairy in it. (For a nut allergy, go to Wild Rice Mushroom Soup.)
- Add white beans and mushrooms. Because there’s no chicken in it (sorry, meat lovers!), this wild rice soup features white beans as a plant-based protein. It’s a unique addition and seriously good. Mushrooms also bring in big flavor and texture.
- Simmer until the rice pops. Wild rice notoriously takes quite a while to cook: upwards of 50 minutes. You’ll cook this soup until most of the rice grains burst and are tender. It might feel like a long time, but it’s important that the rice is perfectly tender.
If you have an Instant Pot, this soup is modeled after our Instant Pot Wild Rice Soup one of our most fan-favorite recipes. Head to that recipe to get the Instant Pot instructions.
Dietary notes
This wild rice soup recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Best Wild Rice Soup (Family Favorite!)
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 to 8 1x
Description
This wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe—it’s that good.
Ingredients
- ½ cup cashews*
- 1 medium yellow onion
- 2 celery ribs
- 3 medium carrots
- 8 ounces baby bella mushrooms
- 6 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 8 cups vegetable broth
- 1 cup wild rice (not a wild rice blend)
- 2 teaspoons kosher salt, divided
- 2 15-ounce cans white beans, drained and rinsed
- ½ teaspoon black pepper
- 2 teaspoons dried sage
- 1 tablespoon soy sauce, tamari, or liquid aminos
Instructions
- Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
- Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
- Add the olive oil to a Dutch oven. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
- Add the broth, wild rice, 1 ½ teaspoon kosher salt, and black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed), and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
- Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and rice) to a blender. Add 1 cup water. Drain the cashews and add them to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.
- Add the soy sauce and the remaining ½ teaspoon kosher salt. Taste, and adjust seasonings as desired. Garnish with fresh ground pepper.
Notes
*We used raw cashews. If your cashews are salted, you may need to adjust and add a little less salt at the end. For a nut allergy, go to Wild Rice Mushroom Soup.
- Category: Soup
- Method: Stovetop
- Cuisine: Plant Based
Looking for soup recipes?
Here are a few more soup recipes we’d recommend for a cozy dinner party:
Delicious!! Made it several times and it’s always a hit with my family. One of our go to meatless meal options.
This is a GREAT recipe! I added more spices than called for and also included some kale, and YUM.