This Wild Rice Soup recipe is incredibly creamy, packed with flavor, and packed with tender veggies and hearty rice. Everyone asks for the recipe it’s that good.
This post was created in partnership with Sub-Zero, Wolf and Cove; All opinions are our own.
It may seem like a simple bowl of wild rice soup, but to us it’s so much more than that. This decadent bowl of creamy soup is a highlight of our food philosophy (yes, we go deep!). Alex and I believe that food should consist of three things: nutritious, delicious and communal. And this soup is all three.
It’s made with 100% fresh, wholesome veggies, yet it’s so flavorful and creamy you’d never know. Let’s just say “best soup ever” was muttered around the table more than once as we swallowed spoonfuls. We served this at a leisurely dinner we had recently. It’s everything food should be – and we can’t wait to share it with you!
Also try: This Wild Rice Mushroom Soup with Parmesan!
The philosophy
This recipe and dinner honors our friends at Sub-Zero, Wolf and Cove. What we love about the brand is that not only are they passionate about making refrigeration, kitchen and dishware of the highest quality (you may remember we use Cove dishwashers in our kitchen!), but we share a similar philosophy, that goes beyond the kitchen. Living well is above all Put down our phones, grab our forks and savor every delicious, salty and sweet taste of the good life.
This wild rice soup was the star of our cozy dinner party! We put it up to take advantage of the upcoming cool weather and my sister’s visit. She is currently relocating to the United States from Southeast Asia so it’s amazing to be able to spend quality time together despite being so rare in the past.
Another reason to celebrate: I’m a summer girl, so I need to train myself to be “cozy” for cool weather! For me, I get through the winter months curling up and preparing all the delicious seasonal dishes: like soup! What did we combine it with? A fresh salad, a signature cocktail and crusty bread.
Here is the full Cozy Dinner Party menu:
Memories
One of our favorite dinner tips: make a question jar. Even when dining with people you know well, it can be great fun to have conversation starters to discuss over the meal. Excited to have my sister with me, it was a fun way to engage the conversation and talk about things we might not otherwise have. Of course, it’s especially nice when you meet people for the first time!
Here is an example of some of our questions:
- What excites you the most right now?
- If you could start a business today, what would it be?
- What would you change about yourself?
- What is your goal for the next 6 months?
- Where do you want to travel next?
- If you could master a new skill, what would it be?
Do you have great questions about getting to know each other? Let us know in the comments below!
How to make wild rice soup
This wild rice soup is freaking amazing if we say so ourselves. It’s creamy, it’s cozy, it’s delicious: and yet in a way it’s 100% plant-based. Yes, it’s secretly vegan wild rice soup (don’t tell anyone). But after you do that, you swear some cream got mixed in somehow. It’s seasoned to perfection and you might not be able to stop eating it (we weren’t!). From my sister: “It really is the best soup ever.“
Although it takes about 1 hour to prep, this healthy dinner recipe is 100% worth it. And since most of the time is hands-free, it works as an easy dinner idea, too. What are our secrets to making the best wild rice soup?
- Use cashew nuts. Mixed cashews can replace dairy! You’ll let them soak while the soup simmers. Then take 2 cups of soup (vegetables and all) and mix it with the soaked cashews. It makes the creamiest base ever. You’ll swear there’s dairy in it. (For a nut allergy, choose Wild Rice Mushroom Soup.)
- Add white beans and mushrooms. Because there’s no chicken in it (sorry, meat lovers!), this wild rice soup contains kidney beans for plant-based protein. This is a unique and really good addition. Mushrooms also offer plenty of flavor and texture.
- Simmer until the rice bursts. Wild rice is known to take a long time to cook: over 50 minutes. You will cook this soup until most of the rice grains are popping and tender. It may seem long, but it’s important that the rice is completely tender.
If you have an Instant Pot, this soup is inspired by our Instant Pot Wild Rice Soup, one of our fan favorite recipes. Go to this recipe for Instant Pot instructions.
This wild rice soup recipe is…
Vegetarian, gluten-free, vegan, plant-based and dairy-free.
The description
This Wild Rice Soup recipe is incredibly creamy, packed with flavor, and packed with tender veggies and hearty rice. Everyone asks for the recipe it’s that good.
- ½ cup Cashew*
- 1 medium yellow onion
- 2 celery ribs
- 3 medium carrots
- 8 ounces Baby Bella Mushrooms
- 6 Garlic cloves
- 2 tablespoons olive oil
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 8 cups vegetable soup
- 1 cup wild rice (not a mix of wild rice)
- 2 teaspoons kosher salt, shared
- 2 15-ounce cans white kidney beans, drained and rinsed
- ½ teaspoon black pepper
- 2 teaspoons dried sage
- 1 tbsp Soy sauce, tamari or liquid amino acids
- Place the cashews in a bowl and cover with water. Let them soak while you prepare the recipe.
- Chop the onion. Thinly slice the celery. Slice the carrot. Slice the mushrooms. Chop the garlic.
- Put olive oil in a saucepan. Add the onion, celery, and carrot and sauté, stirring occasionally, until lightly browned, 5 minutes. Add the mushrooms and sauté for 2 minutes. Add the garlic, thyme and oregano and stir for 2 minutes.
- Add broth, wild rice, 1 1/2 teaspoons kosher salt and black pepper. Bring to a boil. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed) and simmer uncovered for another 30-35 minutes, or until the rice bursts.
- Using a liquid measuring cup, carefully add 2 cups of hot soup (including the broth, vegetables, and rice) to a blender. Add 1 cup of water. Drain the cashew nuts and add 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 soy sauce and the remaining 1/2 teaspoon of kosher salt. Taste and season to taste. Garnish with freshly ground pepper.
Remarks
*We used raw cashew nuts. If your cashews are salty, you may end up adding a little less salt. If you have a nut allergy, go to Wild Rice Mushroom Soup.
- Category: Soup
- Method: Cook
- Kitchen: Herbs-
Looking for soup recipes?
Here are some other soup recipes we recommend for a dinner party:
