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Creamy Wild Rice Soup
369 responses to “Creamy Wild Rice Soup”
Hi, the soup look nice and I would like to try. May I know do you need to pre soak and pre cook the cannellini same as cashew nut? Thanks
Hi Lynn, if you have dried cannellini beans, then yes. We use the canned ones for this recipe and just drain them before using.
What if you don’t have a vitamix? Can you just use a blender?
For most of our soups, no (the Vitamix heats most of our recipes). But this one, yes! Any blender will be able to make the cashew & bean mixture. May not be perfectly creamy, but should do the trick 🙂
Could I use cashew butter?
We have never tried it that way. Let us know if it works!
When you say 1 cup of raw cashews soaked, is the weight (or the 1 cup size) before soaking? That’s how I read it, and how I’m going to try it tomorrow…cashews are soaking tonight.
Yes, one cup before soaking!
I saved just enough of this soup so I could have a small bowl for lunch today but once my 16 month old saw what I was eating he refused to eat his lunch and I had to share! I like to sauté the vegetables before I add the stock/rice for more flavour.
Our little guy steals all my food too! This soup is one of his faves.
I just got done eating this soup and it’s amazing!!! My boyfriend ate 3 bowls and said to “definitely keep this recipe!” haha. We are also living in Minneapolis and thought this was spot on. The only thing I added was one “not chicken” vegan bouillon cube, and some Kite Hill almond cream cheese just cuz I had it on hand and thought why not. I am 38 weeks pregnant and looking for easy freezer meals to prep and thought this would be a perfect one!!!!
I was pregnant last year at this time in Minneapolis too and this soup was a life saver! We filled our entire freezer with it and it lasted us through the winter. Maybe our babies will share a birthday, we’re celebrating ONE on Saturday!
Amazing! Everything I was looking for in a mushroom wild rice soup.
Yay! Happy to have been able to provide a winning recipe for you!
This is the best soup I’ve ever had! My husband and daughter love it as well! We have it once a week.
Amazing! We know a recipe is good when it becomes a household regular.
Oh my gosh I am eating this as we speak and it is AMAZING!!! Holy goodness, I am so impressed as to the creaminess and the flavor. I even bit the bullet and bought the bay leaves. I’ve cooked recipes before and just skipped the bay leaf but I used them for this and it is delicious! Thank you! I have this recipe bookmarked now!
So honored to have made it to your bookmarks! We’re still using bay leaves from the early 2000s over here…
Does this freeze well?
Yes! Just add some veg broth when reheating.
Made it, it was great!! I did leave out the mushrooms b/c i don’t like them, nor had them and i used a wild rice/brown rice blend cause that’s what I had and it was really good – no doubt with just the wild rice it would be better, but I still ate all the leftovers and used as a gravy over toast as well. My vegan daughter also made it when i sent her the recipe and thought it was great.
Omigosh! Why have we never thought to use this soup as gravy before??? Genius!
I’m the only vegan in a house with 4 carnivore boys, and they demolished this soup! They weren’t informed that it was vegan either. My boys always get a little squirrely when they know I veganize “normal” recipes. So glad to have found this recipe.
I try to make all of my recipes with non-vegans in mind. I don’t consider it good unless carnivores would agree. So glad the boys liked it!
I’m vegan and a few months pregnant and has been craving wild rice soup for a few weeks. After Google had me stumble here, I tried this recipe tonight am an in loveeeee. It’s incredible! This will definitely become a staple of our household.
Amazing, Nekia! I ate this soup several times a week during pregnancy and also froze a ton for after baby arrived. Hope you’re feeling well 🙂
Do you know if this freezes well?
Freezes great (we almost always make an extra batch to freeze). Just add a little vegetable broth once defrosted 🙂
I am making this soup right now and am looking forward to it for dinner tonight! The weather is cooling down rapidly here in MI so it’s a perfect time for comfort soups.
The first time I made it a few weeks ago, I was in awe at how closely this recipe resembled the non-vegetarian soup – traditional creamy chicken & wild rice soup.
Lenny & Shalva, thank you for sharing this incredible recipe.
Thanks so much for the kind words, Lesley! Hope this soup gets you through the MI winter 🙂
Love this! Any idea on the nutrition facts?
Hi Nikki,
After years of obsessing over calories and tracking all of my nutrition, I’ve finally found some peace in not worrying about it. I think in terms of healthy/not healthy now. This soup falls into the “healthy” category 🙂
I made this soup and absolutely love it!! I make it at least once a week! Great flavor!
There is no better compliment than adding one of our recipes to your weekly rotation!
Looks amazing and I can’t wait to try it. I have to ask, though, what is the purpose of the mushrooms – do they add something critical to the soup? I ask because I’m allergic to them. If I can leave them out and not mess the soup up….WIN!
Give it a try, Hindie! The mushrooms are really just for texture and to substitute for most soups like this which have chicken. It will still taste great, just be less chunky.
curious if anyone used the heat/soup option on Vitamix
We make soups using the heat/soup program on our Vitamix all of the time. Our Tomato Soup is a good example. This Wild Rice Soup has a lot more levels of texture (like chunks of veggies), so we make it on the stove. We do use the Vitamix to make the cashew cream though!
This is amazing! Delicious recipe and easy!
Thanks, Melissa! We try to make eating healthy taste good 🙂
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