This Vegan Wild Rice Soup is every soup lovers dream! A creamy dairy free broth is filled with hearty wild rice and vegetables.
You guys. SOUP SEASON.
While I may be the only one who has 8 cookbooks dedicated to this spoonable delicacy and starts lovingly stroking their spine, pulls them out and starts pouring over each page in August because I cannot even wait another second to plan out all the soups I will be making as soon as there is a slight chill in the air...
But I know I'm not the only one who loves soup.
And we are kicking off Soup Season, (I think it is also called Fall?) with this original: Vegan Wild Rice Soup.
This soup has a secret. It is dairy free. All that creamy goodness is made 100 percent sans dairy. I couldn't believe it either. This soup is so creamy it rivals Cream of Mushroom Soup creamy. The cream is thick and hugs each and every grain of rice.
We get our creaminess from a handful of cashews. They get soaked overnight, blended into a cream, and stirred into the soup. Once everything simmers, thickens, and comes together, you have the exact consistency of it's dairy-filled soup cousin.
Just picture this: You plus a bowl of this soup. A fire in the fireplace. Some crusty bread for dunking. A few good friends. Maybe a glass of wine or two.
Can Soup Season, err Fall, get any better? 
The creamiest cream of the crop.
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Vegan Wild Rice Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: dairy-free, gluten-free, vegan
Description
This Vegan Wild Rice Soup is every soup lovers dream! A creamy dairy free broth is filled with hearty wild rice and vegetables.
Ingredients
- 1 ½ cups wild rice mix (cooked according to package directions)
- 2 teaspoons coconut oil
- 1 onion (diced)
- 2 stalks celery (diced)
- 2 carrots (diced)
- 3 cloves garlic (minced)
- 1 quart vegetable broth
- 3 bay leaves
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ teaspoon nutmeg
- 1 cup cashews (soaked overnight)
Instructions
- In a soup pot over medium heat, melt the coconut oil. Add in the onion, celery, and carrots. Sautee until the vegetables are tender and the onion is translucent, about 5-7 minutes. Add in the garlic and sauté for another 30 seconds.
- Add in the broth, cooked rice, bay leaves, salt, thyme, rosemary, and nutmeg. Bring the mixture to a simmer and cook for 20 minutes.
- While the soup is simmering, drain the cashews and add them to a blender with 1 cup of fresh water. Blend until smooth.
- After 20 minutes, stir in the blended cashew mixture. Simmer for another 5 minutes and serve.
This looks yummy and I'm excited to try this recipe!!
Question: At what point do you add the rice to the pot?
★★★★★
Hi Amy! I suppose that info might be helpful ;) I have updated the recipe. You will want to add the rice into the pot during step 3 before simmering. Happy cooking! Laurel
Yum, Yum, Yum!!!
★★★★★
I'm allergic to nuts, can I omit the cashews? Or should I replace it with something else?
Hi Jalex, You could omit the nuts for a non-creamy version of this soup or replace them with the same amount of raw sunflower seeds. Just soak them overnight before making the recipe like you would have done to the cashews. They should blend up into a similar creamy texture! Happy cooking, Laurel
I definitely want to make this. Autumn is soup season...and I wait for it all year long lol! Looks delicious , Laurel :)
I am with ya, Heidi! I count down the days until the earliest semi-appropriate time to pull out the big soup pot!
If I want to add meat do you think I need to add more broth?
Hi Sara, It will depend on how thick you would like your soup to be. I would stir in cooked meat at the end and then add broth to achieve your desired consistancy. The soup is pretty forgiving, so I think it should be pretty easy to adjust it to your taste :)
Perfect. Thanks!
This is my all time favorite soup recipe! I've made this a minimum of 5 times this winter, and I get rave reviews every single time. The flavors in this soup are amazing and it really is quite simple. I add rotisserie chicken that is shredded towards the end for a chicken and wild rice version. I typically double the batch and throw some in the freezer so I have an easy dinner on a lazy winter night or for an unexpected guest dropping by. I 100% recommend this recipe if you love creamy wild rice soup!
★★★★★
Hi Sarina! I am SO excited to hear that you are loving this recipe! It is one of my favorites too :)
Looks delicious!! Do you think this would work in a slow cooker? Thanks!
Hi Taylor,
I do think it's possible!
If I were making this in a slow cooker, here is what I would try: add all the ingredients except the cashews to the slow cooker and cook on low for 7-8 hours. Then, blend up the cashews as the recipe states and stir the blended cashew cream in at the end before serving.
I haven't tried it myself so I can't guarantee the results, but I have a hunch this will work like a charm. Please update me if you try it and let me know how it worked!
Happy Cooking :)
I never EVER leave reviews, but this was so amazing I had too! Probably one of my favorite soups I have ever made. I also added rotisserie chicken at the end and added a little more broth! SO GOOD!!!
★★★★★
Hi Colleen! It absolutely made my day to see your review :) So glad you are enjoying the recipe! It is a personal favorite as well.
Wonderful recipe for gluten-free! I did a few things differently. Doubled it for my family of 5, plus some time share. Cooked a turkey carcass w/veggies and used the broth. Added finely chopped mushrooms, finely chopped turkey and used olive oil. This recipe is so forgiving. Next time, will probably add some white wine to veggies. I miss that flavoring. Also, I had NO idea cashews could be used as a thickener! How awesome! I used organic, raw cashews. Soaked them overnight but then realized I couldn’t make the soup that day. Drained off the water—really well and stored them in the fridge until the next day. They worked great! This is definitely a keeper!
★★★★★
Hi Elizabeth, Thank you so much for your review! All your swaps sound delicious. I am definitely going to have to add some white wine next time I make this! Happy cooking, Laurel
Can you make and freeze this recipe?
Hi Caroline, You absolutely can! I recommend defrosting in the fridge overnight before reheating on the stove. :)