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Creamy Wild Rice Soup
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374 responses to “Creamy Wild Rice Soup”
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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.
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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 🙂
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Could I use cashew butter?-
We have never tried it that way. Let us know if it works!
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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!
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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.
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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!
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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!
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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.
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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…
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Does this freeze well?-
Yes! Just add some veg broth when reheating.
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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!
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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!
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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 🙂
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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 🙂
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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.
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Thanks so much for the kind words, Lesley! Hope this soup gets you through the MI winter 🙂
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Love this! Any idea on the nutrition facts?
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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 🙂
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I made this soup and absolutely love it!! I make it at least once a week! Great flavor!
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There is no better compliment than adding one of our recipes to your weekly rotation!
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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!
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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.
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curious if anyone used the heat/soup option on Vitamix
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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!
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This is amazing! Delicious recipe and easy!
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Thanks, Melissa! We try to make eating healthy taste good 🙂
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