Creamy Wild Rice Soup with Vegetables and Herbs Recipe

If you’re on the hunt for a soup that’s both cozy and packed with flavor, you’re in luck! This Creamy Wild Rice Soup with Vegetables and Herbs Recipe is exactly what you want simmering on a chilly evening. It’s rich and velvety thanks to a blend of cashews and almond milk, but it’s also full of wholesome veggies and fragrant herbs that make every spoonful feel like a warm hug. I absolutely love how this soup balances creamy texture with the rustic nuttiness of wild rice — it’s become my family’s go-to comfort food, and I think you’ll fall for it just as hard as we did.

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Ingredients You’ll Need

Getting the right ingredients together is key here since they work in harmony to create this soup’s rich flavor and creamy body. I recommend using fresh herbs if you can—they really brighten everything up. Also, prepping your wild rice ahead of time helps keep things smooth and stress-free.

• Unsweetened almond milk: Choose a plain, unsweetened version for a clean, subtle creaminess without extra sweetness.
• Raw cashews: Soaked cashews blend into a silky base—be sure to soak them for at least 2 hours or overnight for best results.
• Cannellini beans: These add protein and body; I usually rinse and drain canned beans to cut down sodium.
• White miso paste: This little umami bomb lifts the whole soup—you can find it in most grocery stores or Asian markets.
• Dijon mustard: Don’t underestimate it—this adds a subtle tang that balances the creaminess.
• Extra-virgin olive oil: Use good quality for cooking your veggies—it brings depth and richness.
• Scallions (white and light green parts): Their mild onion flavor is so much nicer than a harsh raw bite.
• Celery stalk: Adds classic soup flavor and crunch when cooked down.
• Large carrot: Sweetness and color, the dynamic duo.
• Cremini mushrooms: Their meaty texture makes this soup feel more substantial.
• Sea salt: For seasoning—go easy at first and adjust as you go.
• Garlic cloves: Freshly minced garlic packs a punch of flavor that warms this soup up just right.
• Minced rosemary and fresh thyme (bundled): Fresh herbs make all the difference—grab a small bunch for the best aroma and taste.
• Freshly ground black pepper: Adds gentle heat and depth; freshly ground brings more life than pre-ground.
• Water: The base liquid, helping the veggies and rice cook to perfection.
• Cooked wild rice: I like to cook mine separately to control the texture; leftover wild rice works perfectly here.
• Fresh lemon juice: A splash at the end brightens every bite—don’t skip it!
• Chopped kale: Adds color, nutrients, and a bit of bite—massage it a little if you want it softer.
• Chopped parsley (optional): A fresh sprinkle on top just before serving adds a nice pop.
• Red pepper flakes (optional): For those who like a little gentle heat; start with a pinch and go from there.

Variations

I love playing around with this recipe depending on what’s in season or what I have on hand. You can easily make this soup your own by tweaking ingredients, especially the veggies and herbs. It’s a forgiving soup where small swaps work beautifully.

• Swap the greens: I sometimes use spinach or Swiss chard instead of kale—both wilt nicely and add their unique flavors.
• Add protein: For a non-vegetarian twist, shredded chicken or cooked turkey works well stirred in at the end.
• Use vegetable broth: Instead of water, you can substitute broth for a richer, deeper flavor if you want.
• Herbs variation: Using sage or tarragon gives the soup a different herbal character that’s delightful.
• Spice it up: Add smoked paprika or a dash of cayenne if you like it smoky or hotter—just be careful not to overpower the delicate flavors.

How to Make Creamy Wild Rice Soup with Vegetables and Herbs Recipe

Step 1: Blend Your Creamy Base

Start by adding almond milk, soaked cashews, the initial batch of cannellini beans, white miso paste, and Dijon mustard into a high-speed blender. Blend until it’s smooth and creamy. I like to stop and scrape the sides once or twice to make sure the cashews get fully incorporated — this step is what gives the soup its signature velvety texture. Set this mixture aside; you’ll be stirring it in near the end.

Step 2: Sauté Your Vegetables

Heat olive oil over medium in a large pot or Dutch oven. Toss in scallions, celery, carrot, mushrooms, and sea salt. The salt helps pull moisture from the veggies, especially the mushrooms, so they cook down nicely without drying out. Cook this combo, stirring occasionally, until the mushrooms are tender and start to brown, about 8 to 10 minutes. This step builds your foundational flavor, so don’t rush it!

Step 3: Add Herbs, Garlic, Beans & Simmer

Now, stir in the minced garlic, rosemary, the thyme bundle, the remaining cannellini beans, and freshly ground black pepper. Pour in the water and bring it to a gentle simmer. Cover the pot and let it cook for 20 minutes. This gives the herbs time to infuse their aromatic goodness and lets all those flavors harmonize beautifully.

Step 4: Combine Base, Rice, Kale & Finish Cooking

After removing the thyme bundle, stir in your creamy cashew mixture, cooked wild rice, a splash of fresh lemon juice, and chopped kale. Keep the heat low and simmer just until the kale softens — about 5 minutes. This final step brings everything together: the creaminess, the chewy rice, and the fresh greens. Taste and adjust your seasoning with more salt, pepper, or lemon juice as needed before serving.

How to Serve Creamy Wild Rice Soup with Vegetables and Herbs Recipe

Garnishes

I’m a big fan of topping this soup with freshly chopped parsley because it adds a lovely pop of color and a hint of fresh herbal brightness that complements the thyme and rosemary. If you like a bit of a kick, a pinch of red pepper flakes scattered on top creates a subtle warmth without overpowering the delicate flavors.

Side Dishes

My go-to sides for this soup are crusty whole-grain bread or warm garlic naan. They’re perfect for dipping and soaking up every last creamy drop. I’ve also served it alongside a simple mixed green salad dressed with lemon vinaigrette to keep things light and refreshing.

Creative Ways to Present

For special occasions, I like serving this soup in rustic, individual bread bowls—it adds a fun, cozy vibe that guests love. Garnishing with extra fresh herbs and a drizzle of olive oil right before serving makes it look restaurant-worthy without extra effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, but the kale can sometimes soak up the liquid, so give the soup a good stir and add a splash of water or broth to loosen it when reheating.

Freezing

This soup freezes surprisingly well. I portion it into freezer-safe containers, leaving some room at the top for expansion. When ready to eat, thaw overnight in the fridge and then warm gently on the stove. Sometimes the creaminess thickens in the freezer, so whisk in a bit of almond milk while reheating if it feels too thick.

Reheating

I find that reheating on the stove over low to medium heat works best to keep the soup creamy and prevent burning. Stir frequently and add a splash of almond milk or water if it looks too thick. Avoid the microwave if you can, but if you must, reheat in short bursts and stir in between to keep it even.

FAQs

Final Thoughts

Honestly, this Creamy Wild Rice Soup with Vegetables and Herbs Recipe is one of those dishes that feels like a family treasure once you get it just right. I love how it manages to be comforting and nourishing all at once—a real stick-to-your-ribs kind of meal that’s also fresh and vibrant because of the herbs and lemon. Plus, it’s so adaptable that you can make it a weeknight staple or a special weekend treat. Give it a try this weekend; I promise it’ll be the kind of recipe you want to share and make again and again.

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