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Creamy Wild Rice Soup
369 responses to “Creamy Wild Rice Soup”
I just made this and it was delicious even my super picky 6 year old daughter loved it and said she wants it for lunch tomorrow. So this is a keeper! Thanks!
Love it when picky eaters like something that’s sneaky healthy (and flavorful)!
Do you think this would work with any other type of bean? Garbanzo? Black? I am wanting to make this tonight but I don’t have cannellini
Hi Anna, sorry I did not see this until now. We’ve never tried with another bean as the cannellini is kind of the secret ingredient. Another starchy white bean would get you the closest, so chickpeas may work.
Can’t wait to try this. Could I use brown rice instead of wild rice? I already have a lot of brown rice at home.
Normally I say “why not” for substitutions, but the wild rice is kind of the star of the show in this recipe. Would it work with brown rice? Yes. Would it be as tasty? No.
This recipe was so wonderful! My husband, myself, and 2 year old daughter gobbled it up! We we’re so surprised by the delicious comforting taste, both my husband and I were not previously fans of rice soup. This is going into our regular rotation! Thank you
So happy we could make it into your rotation. Thanks for stopping by and leaving a comment 🙂
DE-lish! And very easy to make. I’ve made it several times. I portion it out and freeze it for work lunches! (I also add a couple cans of peas too!) Thanks!!
Peas are a great addition, good thinking!
Do you put the rice in dry or cooked? One cup dry or cooked per serving? Thanks!
The rice is measured and added dry.
I made this yesterday, it was fantastic! Will definitely make this again, soon!
Yes! We love when people make our recipes more than once, that’s how you know it’s truly a winner 🏆
I can’t find raw cashews only unsalted cashews… Do you think using the unsalted (which maybe roasted/toasted as the bin didn’t say) would accomplish the same creamy consistency?
The consistency should be okay, yes. Especially because the white beans help with the texture. If there’s a Trader Joes near you look for cashew pieces in their nut section (cheaper than whole cashews).
Could this be adapted for the instant pot?
We haven’t experimented with the Instant Pot yet, but there was a really helpful comment in the Clean Food Dirty Girl Group regarding this topic.
The comment is: “I used the saute to saute the veggies (started with onion/garlic, then after a few minutes added the carrots/celery) then I added the veggie broth and let it heat up. Then I added the rice, put the lid on, cancelled the saute and set it on manual for 25 mins (so yes I waited for it to come up to pressure). When the time was up, I did quick release, added the rest of the ingredients, and set for another 5 mins (it didn’t take long at all for it to come up to pressure the second time). I would say all said and done, it took about an hour to cook it. I don’t know if it saved time, but I’m notoriously terrible at cooking rice so I prefer to leave to an appliance”. – Carissa Okie-Trolli
Hope that helps!
Yum! I added added some diced potato and cauliflower. Such a good soup!
That’s an awesome way to make it a more filling soup. Yum!
Thank you for this recipe. My husband and I loved it! It was an easy recipe, which was nice too.
So happy to hear you thought it was easy! The more people that make it, the more questions we get and the more detailed I end up making the instructions. I just went back to simplify a couple of weeks ago, looks like it helped 🙂
I have been eyeing this soup for a good number of days. It looks so decadent! I have seriously missed hearty, creamy soups… no more!!!
This met and exceeded expectations for me! This was my first time trying a cashew cream. OMG, why did I wait so long?! lol
Also, my 22 year old son had seconds. He is picky and not vegan so that’s a huge compliment.
Thanks so much!!!Our absolute pleasure! I’m glad you took the leap and gave it a try! Your son would probably also like our Banana Bread.
Has anyone tried this with vegan sour cream or vegan cream cheese instead of nuts? My son has a sensitivity to cashews especially:-/
It won’t be the same but you could use more beans or in place of the cashews you could blend up some soft tofu and beans… maybe a third of the package??
I can’t afford cashews so I thicken the way my mom taught me, with flour/”milk” mixture. I did try a similar recipe a while back and didn’t find that the cashew/bean mixture thickened as well. You could add a little blended avocado or even tahini for fat content/creaminess. I think once we let go of how some of our favorite comfort foods tasted we will ultimately get used to things tasting closer to nature (rather than rich and fatty).
I like the idea of using some tofu, we have used that as a “creamy” substitute and it works well if blended.
Cashews can be really expensive. We try to buy them in the bulk bins as often as possible. We also look for cashew PIECES, much less expensive than full cashews and it doesn’t matter what they look like if they are getting blended!
Amazing!!! Thanks for sharing!
Thanks for taking the time to stop by a leave a comment 🙂
Made a double batch of this tonight to prepare for the snow and frigid temps here in MN. I cannot believe how amazing this tastes! You would never know it’s cashews and beans that give it the creaminess! This was a family favorite before we went vegan so we’ve really missed it! I changed it up a bit and added a little red cooking wine and sauteed some slivered almonds for a little crunch. AMAZING!! I am seriously impressed with this recipe! We’re having a bunch of family over next weekend and serving this with some fresh bread! The only thing I will do different next time is I think I’ll cook the wild rice separately beforehand in some broth as I thought it was a little undercooked (but still not too bad).Thank you!
This soup was created specifically for the Minnesota winters, so you’re doing it right <3
WOW SO GOOD!! I added nutritional yeast the third time around, but either way best vegan “cream of” soup I’ve ever had.
That’s not the first time we’ve heard of the addition of nutritional yeast, we’ll have to give it a try!
Excellent soup! We loved this recipe. On second bowl I added 1-2T. of sherry on top. Oh boy!
I love the original recipe and next time I’ll try some red pepper flakes or spinach. But this soup is the best! Thanks for the recipe.
I’m loving my first Vitamix. I bought the Professional 750 refurbished when it was on sale. It’s a beautiful machine.We love the Certified Reconditioned Models! That’s what we gift to family and friends 🙂
Made this tonight for supper! A-MAZING! Pure genius mixing the beans and nuts as a thickener!! OMG Perfection! Thanks so much!!! Even my non vegan family didn’t know it had beans and DIDN’T have milk! 🙂
We think the sign of a good vegan recipe is when your non-vegan friends/family like it! We’ve been using the base for other creamy soups too, works every time 🙂
B O M B ! Thanks for the recipe. I added a handful of spinach and some nutritional yeast. Really Good!
Spinach is a great addition! Extra greens never hurt 🙂
Excellent soup!
Thanks, Lee! It’s one of our most popular recipes 🙂
Trying this tomorrow, looks great. But I have aquestion about vitamix and cashews. Some recipes call for soaking. While others, like your queso don’t call for soaking. Is there a good guidance you have figured out for when to soak or when to not?
Nick-I made this tonight and I think soaking made the nuts soft enough to blend well with the beans, I only soaked about 5 hours but I did cover with boiling water and cover for those hours, hope this helps
There isn’t a particular set of rules for soaking or not. With our queso, the Vitamix cooks the mixture on a 5 minute cycle. So we know the cashews will be pulverized. With this soup, its a short blend so we like to make sure they are soft enough to make super creamy.
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