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This wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe—it’s that good.

Wild rice soup
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It may look like just a bowl of wild rice soup, but to us, it’s much more than that. This bowl of decadent creamy soup is a peak into our philosophy on food. Alex and I think food should be three things: nourishing, delicious, and community-building. And this soup is all three.

It’s made 100% of fresh and healthy veggies, but it’s so savory and creamy you’d never know it. Let’s just say “best soup ever” was mumbled more than once around the table as we downed spoonfuls. We served this at a Cozy Dinner Party we had recently. It’s all the things food should be⁠—and we can’t wait to share it with you!

What to serve with creamy wild rice soup

The menu

This wild rice soup was the star of our Cozy Dinner Party! We hosted it to enjoy the coming cool weather and a visit from my sister. She’s currently relocating to the US from Southeast Asia, so it’s incredible to spend quality time together, whereas in the past its been so few and far between.

Another reason for the party: I’m a summer girl, so practicing getting “cozy” for the cool weather is a skill I need to cultivate! The way to get through the winter months for me is all about getting cozy and making all the tasty seasonal foods: like soup! What did we pair with it? A fresh salad, a signature cocktail, and crisp bread.

Here’s the full Cozy Dinner Party menu:

Best game for dinner parties

The memories

One of our favorite dinner party tips: make a Question Jar. Even in a dinner party with people you know intimately, it can be so much fun to have conversation starters to discuss throughout the meal. Excited to have my sister back home, it made for a fun way to guide conversation and talk about things we might not have otherwise. Of course, this is especially nice if you have people who are meeting for the first time!

Here’s an example of some of our questions:

  • What is the thing you’re most passionate about right now?
  • If you could start a business today, what would it be?
  • What is one thing you’d change about yourself?
  • What is one goal you have in the next 6 months?
  • Where do you want to travel next?
  • If you could master one new skill, what would it be?

Do you have any great get-to-know-you questions? Let us know in the comments below!

Cozy dinner party menu

How to make wild rice soup

This wild rice soup is pretty darn incredible, if we do say so ourselves. It’s creamy, it’s cozy, it’s savory: yet somehow, it’s made 100% of plants. Yes, this is secretly a vegan wild rice soup (don’t tell anyone). But after you make it, you’ll swear that somehow a little heavy cream got mixed in. It’s perfectly seasoned, and you might not be able to stop eating it (we weren’t!). Per my sister: “This is really the best soup ever.

While it takes about 1 hour to make, this healthy dinner recipe is 100% worth the effort. And since most of that time is hands off, it works as an easy dinner idea, too. What are our secrets to how to make the best wild rice soup?

  • Use cashews. Blended cashews can stand in for dairy! You’ll let them soak while the soup simmers. Then you’ll take 2 cups of the soup out (veggies and all) and blend it with the soaked cashews. It makes for the creamiest base EVER. You’ll swear there’s dairy in it. (For a nut allergy, go to Wild Rice Mushroom Soup.)
  • Add white beans and mushrooms. Because there’s no chicken in it (sorry, meat lovers!), this wild rice soup features white beans as a plant-based protein. It’s a unique addition and seriously good. Mushrooms also bring in big flavor and texture.
  • Simmer until the rice pops. Wild rice notoriously takes quite a while to cook: upwards of 50 minutes. You’ll cook this soup until most of the rice grains burst and are tender. It might feel like a long time, but it’s important that the rice is perfectly tender.

If you have an Instant Pot, this soup is modeled after our Instant Pot Wild Rice Soup one of our most fan-favorite recipes. Head to that recipe to get the Instant Pot instructions.

Wild rice soup

Dietary notes

This wild rice soup recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Wild rice soup

Best Wild Rice Soup (Family Favorite!)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 38 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 to 8 1x

Description

This wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe—it’s that good.


Ingredients

Scale
  • ½ cup cashews*
  • 1 medium yellow onion
  • 2 celery ribs
  • 3 medium carrots
  • 8 ounces baby bella mushrooms
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 8 cups vegetable broth
  • 1 cup wild rice (not a wild rice blend)
  • 2 teaspoons kosher salt, divided
  • 2 15-ounce cans white beans, drained and rinsed
  • ½ teaspoon black pepper
  • 2 teaspoons dried sage
  • 1 tablespoon soy sauce, tamari, or liquid aminos

Instructions

  1. Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
  2. Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
  3. Add the olive oil to a Dutch oven. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
  4. Add the broth, wild rice, 1 ½ teaspoon kosher salt, and black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed), and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
  5. Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and rice) to a blender. Add 1 cup water. Drain the cashews and add them 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.
  6. Add the soy sauce and the remaining ½ teaspoon kosher salt. Taste, and adjust seasonings as desired. Garnish with fresh ground pepper.

Notes

*We used raw cashews. If your cashews are salted, you may need to adjust and add a little less salt at the end. For a nut allergy, go to Wild Rice Mushroom Soup.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Plant Based

Looking for soup recipes?

Here are a few more soup recipes we’d recommend for a cozy dinner party:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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163 Comments

  1. J says:

    This is a GREAT recipe! I added more spices than called for and also included some kale, and YUM.






  2. Lisa says:

    This soup is the bomb! I’ve made it many times for my family over the past couple of years. The only change I make is that I pull back on the thyme and oregano by 1/2 tsp. The full 1 TBSP amount of each is just a bit too much for us. And, as with most recipes I wait until the end to add salt to taste. This is a hearty, delicious soup that is reminiscent of Thanksgiving.






  3. Angela says:

    Instead of cashews, I added a can of coconut milk to make it nut-free. SO tasty!

  4. Nadine says:

    Loved the soup! I was searching for a creamy vegan recipe without coconut milk, and this one was perfect. Thank you for sharing! I’m a bit confused about the broth and salt. I used store-bought vegetable bouillon cubes (1 cube per 2 cups water), but even with only three cubes and less salt, it’s still too salty. How many cubes should I use, and are they saltier than homemade broth?






    1. Alex Overhiser says:

      We don’t have a lot of experience with bouillon, sorry!

  5. Jesse Rae says:

    This is by far my favourite soup! So hearty and creamy, we love it! I was hoping to make some as meal prep and freeze it, has anyone tried freezing it? Does it hold up okay? Thank you for sharing this recipe! Delish!






  6. Kruizenga says:

    Can you make this before hand? If so how long? Can it be frozen?

    1. Alex Overhiser says:

      It’s best the day of but it will keep a few days in the fridge or frozen.

  7. Rebecca says:

    The soup is easy to make and nicely “creamy” but if you’re not a big fan of thyme, you might want to reduce the amount. One tablespoon of dried thyme was waaaaaay too much for me!






  8. Summer shymanski says:

    Yum!!! Totally delicious and cozy fall and winter soup. I added lemon juice and was even better!! Will be making again!






  9. Sonja W says:

    This recipe is amazing!!!! I add shredded rotisserie chicken and actually use the wild rice blend because the grocery store I go to doesn’t have the pure wild rice!!! I’ve made this several times w the blend and both myself and my husband are obsessed!!! So much flavor so tasty!!!






  10. Anonymous says:

    This was fantastic! Will become part of the regular rotation.






  11. Laura says:

    I love this soup but I have some extra and won’t be able to eat it right away. Can I freeze leftovers?

    1. Alex Overhiser says:

      Yes!

  12. Jessica says:

    This soup is a 10/10!!! It doesn’t taste like you’re eating a vegetarian soup. It’s rich, flavorful, and comforting. My whole family loved it!






  13. Anonymous says:

    It’s very hard to find just wild rice without it being labeled a “blend”. What is the reason you can’t use wild rice blend?

    1. Alex Overhiser says:

      The standard rice in the blend wouldn’t cook right for this timing.

  14. Marc says:

    Used a wild rice blend…stove exploded. DO NOT USE A BLEND! Otherwise good recipe






  15. Barb Landes says:

    I participate in a group through church with your mom, Kristi, that focuses on questions just like the ones you posed. It is so interesting to have deep conversations with some amazing women who have become friends over the course of our meetings. (This started during the pandemic).
    I’m eager to try this soup. I have several dietary restrictions and have heard about using cashews in place of dairy. So, I was glad to see that in this recipe. Do you have any suggestions for brand of wild rice?

    1. Sonja Overhiser says:

      How fun! So nice to meet you and the group sounds wonderful. We don’t have a go-to brand but we do like Lundberg for rice. Let us know if you try this!

  16. Jeananne Shultz says:

    This soup was so full of creamy richness and wonderful flavors- honestly one of my top two soups EVER. I will be making this regularly. I did use reduced sodium veg. broth but will still leave out the last 1/2 t of salt next time-Thank you so much for the recipe!






    1. Alex Overhiser says:

      So glad to hear that! Thanks for making.

  17. Ann Killian Perry says:

    Can you use an immersion blender for the cashews?

    1. Sonja Overhiser says:

      Yes, you could use an immersion blender and add the liquids into an immersion blender cup before pouring back into the soup. Good luck!

  18. Patrick says:

    This was very tasty, my GF loved it, and it was hearty. But my version was runny. It feels like 8 cups of broth was 2x what was right. My soup was a weak yellow/dirty color, and didn’t resemble the thicker version, or color, as in the pics. I simmered it uncovered for 30 mins, but not at a rapid boil. I doubt the problem is I didn’t boil off enough liquid. Adding 2 ea 32 oz containers of Swanson broth just seemed excessive. (32+32 = 64 oz = 8×8).






    1. Alex Overhiser says:

      Did you blend it with the cashews? We’ve never had it come out too runny.

      1. Patrick Cooper says:

        Yes, I blended it w/ 1/2 cup soaked cashews. In a blender, not a food processor. No other review commented on it being runny, so maybe I didn’t simmer it high enough. Per the picture I was expecting it thicker, like a chowder. Mine was runny, closer to chicken noodle soup.

        1. Alex Overhiser says:

          That’s very odd! Sorry.

  19. Darren Squires says:

    This is a great recipe. I would plan on starting 2 hours before serving. Made one modification that worked really well. The 1st time I tried it, the cashews were a little lumpy (followed the directions exactly). 2nd time, I ground up the cashews dry, they soaked in a little Almond milk instead of water. Followed the rest of the instructions and it turned out much thicker and creamier.






  20. Tim Turner says:

    What kind of rice did you use? Taste was great but the color was much darker from the wild rice.






    1. Alex Overhiser says:

      I think Reese brand? But I’m not sure.

  21. Kim says:

    Oh my goodness—this is delicious! We started the new year on the Daniel fast and I’ve been looking for something substantive for dinner and this fits the bill. Very flavorful and filling. Thanks for sharing.






    1. Alex Overhiser says:

      So glad you enjoyed!

  22. Jana Ledic says:

    Amazing recipe!! So delicious! Thank you!






  23. Shermi Parikh says:

    I thought the soup was good but my rice didn’t cook completely. I bought a wild rice mix and put it in for 50 min and it still wasn’t soft. That was my biggest complaint






  24. Destiny Mcvae says:

    This recipe is amazing. First soup i ever made and also loving that it is vegan. Making it again tonight and just tried it for the 1st time 2 days ago its that good. It defiantly makes you toot. I used wild rice blend becuase i did not want to drive to the health food store or wait for it to ship here but will be trying it with plain wild rice one day. I cant imagine how much better it can get though. Thank you guys for this recipe. I really mean that! (:






    1. Alex Overhiser says:

      So glad you enjoy it! You’re welcome :)

  25. Janice K says:

    This was the very first soup my husband and I ever made and it was outstanding! We followed the directions to a tee and the flavor was incredible! Cant wait to try your other soups






    1. Alex Overhiser says:

      So glad to hear that! Thanks for making :)

  26. Amy Chamberlin says:

    Love love love this recipe! I followed instructions to a T, and it was a hit! It is very filling. I made it for family – there were 7 of us, and everyone asked for the recipe! Thank you thank you!






    1. Alex Overhiser says:

      Awesome! Thank you for making!

  27. Jamila says:

    Hi can i use macadamia nuts instead of cashews? I have an allergy to cashews.

    thanks!

    1. Sonja Overhiser says:

      Good question! We have not tried this soup with macadamia nuts, but they should work similarly to cashews. However, I’d recommend soaking the macadamia nuts overnight just to make sure they get soft enough for blending in the recipe. This hopefully should avoid big nutty chunks in the soup! :)

  28. Nick Parisi says:

    What’s the wild mushroom soup be served immediately or can it be refrigerated for hours?






    1. Alex Overhiser says:

      It’s best immediately but leftovers are still good.

  29. Kevin S. Starbuck says:

    This is an excellent recipe. It is a melding of flavors that balance and work very well together. I’m definitely making this again.






    1. Sonja Overhiser says:

      So glad you enjoyed it! Thanks for trying it out!

  30. Vanessa says:

    This soup is a banger and I already shared it with my friends and they made it too!

  31. Kari g says:

    I never leave comments….BUT! This recipe is so good! I was looking for things to eat on the daniel fast and came across this recipe!!! WOW! So good! I’ve made it twice now and eat it for 3 days straight lol! Thank you! Love to see more healthy natural vegan recipes like this Thank You!






    1. Alex Overhiser says:

      So glad you are loving it! Thanks for the comment :)

  32. Anonymous says:

    I just made this soup; my husband and I loved it! Quick question: Does it freeze well?

    Thanks much.






    1. Alex Overhiser says:

      We haven’t tested it, but it should freeze fine! You may need to add a bit of broth after defrosting.

  33. Bridget Dyer says:

    Today was my very first day as a vegan, and this recipe was my maiden voyage. AMAZING!! I loved everything about it! Thank you : )






    1. Alex Overhiser says:

      Perfect! Glad you enjoyed.

  34. Melissa Fleck says:

    This soup is the soup of all soups. I am a working mom who thoroughly enjoys cooking but is always looking for something fast and nutritious on weeknights. My kids (1 and 3 years old) and husband absolutely devour this soup. My son is 13 months old and is at that stage where almost everything goes on the floor. Not this soup! He cannot shovel fistfuls into his mouth fast enough. My family is not exclusively vegetarian and certainly not vegan – I can’t imagine a world without cheese. I was a skeptic when I first made this dish…how could cashews replace CREAM?? Boy was I wrong. A delightful, protein-packed, clean dinner that leaves everyone with a full belly. I make this at least 2 times a month in the InstantPot. Thank you for sharing this gem with the world.






    1. Sonja Overhiser says:

      Wowwww what a kind comment — thank you! This makes our day to hear that this recipe is so tasty and nourishing for your family. (It’s a favorite here too, we make it often to this day!) THANK YOU so much for making it, and please give your kiddos a hug from us!

    2. Wendy Powell says:

      I read your comment about the Best wild rice soup. I want to try this it looks amazing!! I read that you use you Instant pot . Do you just dump everything in and cook? How many minutes do you cook it for? Do you do instant pressure release ?? Any tips would be helpful..

  35. Allison Moskus says:

    Could I use chicken broth instead of vegetable? I have a ton of chicken broth from costco and would rather use that if possible!

    1. Alex Overhiser says:

      Yes!

  36. Judy S says:

    This soup is fantastic! It bursts with flavor and is very satisfying! I’m about to make my second batch in a week!






    1. Alex Overhiser says:

      So glad you enjoyed!

  37. Mary says:

    Delicious! I was looking for healthier meal options and found this. It’s so good I’ve made it multiple times.






    1. Alex Overhiser says:

      Thank you for making it!

  38. Ann Bruchansky says:

    A tablespoon of dried oregano and of thyme – best wild rice soup recipe – seems like a lot. I have the jars of dried herbs – Simply Organic – from the grocery store. Could you please confirm this measurement?

    Thank you.

    1. Alex Overhiser says:

      This is the correct measurement! You are welcome to cut back but we like the soup with this full flavor.

  39. Ness says:

    Hi! I don’t have a Dutch oven. Would a big pot be okay?

    1. Alex Overhiser says:

      Yes!

  40. Erin Conduah says:

    We have been using our family’s wild rice soup recipe for years. This was such a refreshing change. Our family recipe was very creamy, heavy, and filled with lots of calorie guilt. This is now one of our winter favorite soup recipes. Best of all, my teenager loves it!






    1. Alex Overhiser says:

      So glad you are loving it!

  41. Anonymous says:

    I found this recipe while searching for things I could eat for a specific fast I started. Followed the recipe to a T and I must say it was outstanding!!! I didn’t even miss the meat! I had no idea cashews, my least favorite of all nuts, could deliver such a rich, creamy surprise. Thank you for such a fantastic recipe! I will definitely be making this again and again.






    1. Alex Overhiser says:

      So glad to hear this!

  42. Jay says:

    This soup tasted SO creamy and yummy you’d have no idea it’s so healthy! I used the tip below of simmering my cashews and had no problems. Definitely a keeper. Thank you for this recipe!!!

    1. Sonja Overhiser says:

      We are so glad to hear this!! So happy that you enjoyed it. Glad the simmering cashews worked!

  43. Ericka Lang says:

    This soup was soooo wonderful! So much flavor and easy to make. I love trying out new recipes and often see the same basic ingredients used and the outcome is usually average at best. This recipe did not have tons of ingredients to create such great flavor. Thank You!






  44. susan rench says:

    Normally every recipe I have tried from your website has been awesome, but I thought this soup recipe was not worth the time and effort to make it. It didn’t have enough flavor and I will probably end up throwing most of it away.






    1. Alex Overhiser says:

      I’m very sorry you didn’t enjoy it! It is a favorite of ours.

  45. A Stan says:

    Super delicious! I use a wild rice blend instead of just wild rice (couldn’t find it at Aldi) and it worked for me. I also soaked the cashews for closer to 3 hours and they blended super easy.






  46. Lisa says:

    Delicious! This soup tasted like Thanksgiving in a bowl to us. I made only a couple of tweaks to the recipe to suit our preferences. First, we prefer thick soups and stews so I left out the added 1 cup of water the recipe calls for when pureeing the cashews and soup base together. Second, I used only 2 tsp of thyme and 2 tsp of oregano as the full TBSP of each the recipe calls for would have been too assertive (to us) and not provided a nice balance of flavor. There was still plenty of thyme and oregano flavor with the cut back. As for the sage, I did use the full 2 tsp called for in the recipe, but I may cut back by a half tsp next time. Overall, we could eat this soup time and again and it would be a fantastic soup to enjoy during the Fall.






    1. Alex Overhiser says:

      So glad you enjoyed! :)

  47. Laura says:

    Made this last night. DH and I are on the Daniel Fast and I have been searching for more interesting recipes than just stir-fry. We both agree that this truly is “the best soup ever”. I followed the recipe exactly, except for using a rice blend. I couldn’t find just wild rice. It was still amazing! Thank you!

    1. Alex Overhiser says:

      I’m so glad you enjoyed it! :)

  48. Keena says:

    I made this recipe and it was delicious!!! I used a wild rice blend too, and it was a perfect addition.

    1. Alex Overhiser says:

      Glad to hear the blend works! Thanks for making :)

  49. Elizabeth says:

    This soup is so good! I put all of it in the blender because I’m not a huge fan of the texture of mushrooms. Very delicious and easy to make.

    1. Alex Overhiser says:

      Glad you enjoyed!

  50. Margo says:

    I just made this wild rice soup…exactly as the recipe calls for. It is perfection! Delicious, creamy, healthy, hearty! This is definitely a keeper. Thank you!

    1. Alex Overhiser says:

      So glad you enjoyed it!

  51. Kelley says:

    Made this soup tonight for dinner and it is the BEST! So hearty and flavorful, I felt like I was eating in a fancy restaurant (extra bonus during these long pandemic days!). Thanks for this great recipe, will definitely be checking out your others!

    1. Alex Overhiser says:

      I’m so glad you enjoyed it! Thanks for making it :)

  52. Anonymous says:

    I just made this soup today. I’m on a Daniel Fast and came across this recipe. The only downfall is that my cashew/soup puree didn’t get really creamy. There are fine bits of cashews still, after reading some tif the comments I’m thinking that my food processor may be the cause of this. The soup is still delicious. I love chicken and wild rice soup. This is a great and hearty alternative.

  53. Jenny says:

    Excited to try this! Any chance you could you substitute the mushrooms for potatoes?

    1. Sonja Overhiser says:

      We haven’t tried it with potatoes before! You could simply leave out the mushrooms if you don’t love them (though they add great savory flavor!). But you could add and try at your own risk. Let us know how it goes!

  54. Dora says:

    Can the wild rice be cooking separately and added in layer? It seems to lose a lot of water when I simmer it for the given time.

    1. Sonja Overhiser says:

      You can definitely cook it separately if you prefer! We’ve had that happen but realized that we had the heat on too high. Check your heat level and make sure that it’s on low when you’re simmering!

  55. Anonymous says:

    We made this soup last week. At first I was so nervous about using the cashews, but it was awesome! I was pleasantly surprised!!! Thanks for this awesome addition

    1. Alex Overhiser says:

      So glad you enjoyed it! :)

  56. Kathi says:

    We’re big soup fans especially in the middle of northern Ohio winters. This one is definitely going in the rotation. Just made it for the first time and we LOVE everything about it!

    1. Alex Overhiser says:

      So glad you enjoyed it!

  57. Anonymous says:

    Fantastic soup!

  58. Anna says:

    Can I use a wild rice blend instead of straight wild rice? I know you mention to not use it but that’s what I have and hoping I can make that work.

  59. Morgan Smith says:

    I made this last night, had to substitute more oregano for thyme as the store didn’t have any. It turned out great! And sitting overnight let the flavors marry so when I heated up some leftovers this afternoon it was even better. I will definitely make this again, it really helped up my veggie intake.

  60. Lora says:

    Hi! Would coconut milk work in place of the cashew purée for the creamy element?

    1. Sonja Overhiser says:

      I would steer away from coconut milk since it has a very strong coconut flavor. Perhaps you could try a bit of oat milk pureed with part of the soup? It wouldn’t be as rich but could potentially do the trick (if you’re trying to stay vegan). In that case, I would skip the “add 1 cup water” and just add about 1 cup oat milk and no cashews. Or you could do any type of dairy milk or cream if you eat dairy.

  61. SARA STERGIADIS says:

    Can this soup be frozen for later after making it?

    1. Alex Overhiser says:

      Yes, it freezes well. Just thaw in refrigerator before warming it up.

  62. Hayley Vella says:

    Hi there! QUick question for you. Could I replace wild rice with black rice in the recipe? Or will that change the consistency of the soup? THanks :)

    1. Alex Overhiser says:

      Hi! I don’t have experience with black rice, so I’m not sure. Sorry!

  63. leah says:

    Made this soup tonight and it was DELICIOUS!! My husband and I both loved it. It’s already on our list of favorites that I’m sure we’ll make over and over again. Thanks you so much for sharing it!!

    1. Alex Overhiser says:

      You’re welcome! So glad you enjoyed.

  64. Robin says:

    We LOVE this soup, and it’s been on our regular rotation! Thank you for sharing it! I did go heavy on all the veggies to make it even heartier. So amazing, and it’s been a crowd pleaser when we’ve had neighbors over for dinner.

    1. Alex Overhiser says:

      So glad you’ve been enjoying it!

  65. Sarah says:

    Okay, dumbest question ever? Maybe. Is “dried” the same as “ground” as far as spices go? Because a tablespoon of ground oregano/thyme seems like a TON, but I don’t know what dried oregano/thyme/sage is. Help a clueless cook out. Lol

    1. Alex Overhiser says:

      Not a dumb question! And no, they aren’t the same. We generally call for dried “whole” herbs unless ground is specifically stated. Dried thyme looks like this: https://www.amazon.com/s?k=thyme&ref=nb_sb_noss_2

      For sage, it should just say sage or rubbed sage on the bottle.

      1. Sarah says:

        Thanks so much. That makes way more sense!

        1. Michelle says:

          My soup is very herby tasting. I doubled the recipe, just wondering if i should’ve used teaspoons instead of tablespoons?

          1. Alex Overhiser says:

            We went strong on the herbs intentionally. I’m not sure if you doubled if it may get really strong…

  66. Bammie Morgan says:

    I was excited about your Best Wild Rice Soup just from reading about it. You really sold it! I made the soup last night and it turned out AMAZING! My boyfriend tried to talk me out of taking it to work so we could eat it all ourselves, but I really wanted to share with others. It was a huge success! I even won a silver ladle trophy for Best Veggie Soup. Now I have to go home and make another batch just for us. Thank you for sharing this wonderful “Award Winning” recipe!

    1. Alex Overhiser says:

      Hah! Glad you loved it :)

  67. Juliana Inhofer says:

    I just made this soup following the recipe exactly and it is not at all creamy like the picture or how I expected. When I saw that I had to 8 cups of broth, I was concerned but followed exactly. When it didn’t look creamy after the first 2 cups were blended in with the cashews I even went back and blended another cup and it is still not creamy. What could have possibly occurred that I did not get the creaminess you show in the picture?

    1. Alex Overhiser says:

      I’m sorry it didn’t work out! Do you know how long your cashews soaked?

      1. Anonymous says:

        I am going to estimate they soaked at least 45 minutes or so. I was wondering if the extra cup of water you add when blending was the issue but that seems odd. I seem to have more of a consistency of everything being very finely chopped from the blender but lacking the creaminess that was expected. Any hints on how to save this massive pot of watery soup is appreciated.

        1. Alex Overhiser says:

          I’d try blending a portion again and make sure you have some of the beans and rice to the blender. These add to the overall creaminess!

      2. Juliana Inhofer says:

        I soaked them for 45 minutes or so at least. I used a ninja type food processor/ blender as opposed to a traditional blender. Could that be the problem? The consistency is like finely chopped up ingredients instead of blended into a creamy texture.

      3. Zyba says:

        Does anyone know if the soup freezes well?






        1. Alex Overhiser says:

          Yes, you can freeze it.

  68. Kara says:

    This soup is AMAZING. We added an orange bell pepper but otherwise followed the recipe. Highly recommend it! Thank you both for creating recipes that our family always love!

  69. Stephi says:

    Thank you so much for this wonderful recipe!! I made this last night for our dinner and my husband and I LOVED it so so much! I did not have any dried sage on hand, so used herbes de provence instead, and WOW delicious and hearty! I will surly make this again! THANKS!

    1. Alex Overhiser says:

      Awesome! Glad you love it :)

  70. Destiny says:

    Hi:) is there anything I could use in place of the mushrooms?

    1. Alex Overhiser says:

      Hi! You can just omit the mushrooms if desired.

  71. Uilani says:

    This recipe tastes as good as it looks. I’ve been eye balling it for a few days now – just had to get some wild rice. And MAN IT IS GOOD. I’m picky about recipes, extremely so with soup recipea. The two year old even liked it. A cup and a half is so filling- hubby got full from it. I got full at about a cup. Thumbs up all around. So good. You’d never know it was entirely plant-based. Can’t rave about it enough.

    1. Alex Overhiser says:

      I’m so glad you loved it!

  72. Sonja Overhiser says:

    Ahh we think the food processor is the culprit! A blender could be better if you have one. If not, maybe blend for longer in the food processor next time — maybe for several minutes and scrape a bunch? It should come out SUPER creamy and the cashews totally blended in. Re coconut cream: we haven’t worked with coconut cream much, so I can’t weigh in there! I’d think it might give too much of a coconut-y flavor to the broth though — the cashews are rich without adding competing flavors. Hope that helps!

  73. Rachel says:

    I actually used a good food processor instead of a blender. And yes— I soaked the cashews in water for about an hour and put those in the processor with the 2 cups of soup, cup of water, and sage. :-)
    Is it possible to use coconut milk instead of the cashew cream? If so, how much would you recommend using? Thanks!!

    1. Rachel says:

      I mean coconut cream*

  74. Rachel says:

    Hi! Thanks for your recipe. I need a tip— my cashews did now process into a creamy mixture at the end making the soup with really small cashew pieces in the broth. The flavor is good but I’m not fond of the texture. Any ideas of where I went wrong? Thanks :)

    1. Sonja Overhiser says:

      Hmm interesting! Can you tell me what kind of blender you’re using: is it good and powerful? It could just be that your blender is not up to the task? Also, just to make sure: you soaked the cashews while the soup cooked? And you blended with broth and veggies from the soup?

    2. R. C. says:

      Whenever I’m using a cashew puree I simmer them first. Bring to a boil, let cook on low 5 minutes, then drain and cool before blending. It makes them blend more easily, especially for lower power blenders.

      1. A Stan says:

        Super delicious! I use a wild rice blend instead of just wild rice (couldn’t find it at Aldi) and it worked for me. I also soaked the cashews for closer to 3 hours and they blended super easy.






  75. Leianna Ornik says:

    Absolutely delicious. My family and I thoroughly enjoyed this dish. Sincerely thank you.?

    1. Alex Overhiser says:

      You’re welcome! So glad you love it :)

  76. Angela says:

    Hi,
    I absolutely LOVED this soup. Made it tonight! I see there are 266 calories/serving and there are ~8 servings–how big is a serving? A cup? Also, instead of adding 2 cans of white beans (I only had 1) I did 1 can and added 1c of barley. This soup is AMAZING!

    1. Alex Overhiser says:

      So glad you enjoyed it! A serving is about 1.5 to 2 cups.

  77. Marcia says:

    Hi! I made this soup for the first time and we absolutely LOVE it! It’s my new favorite and I’m going to try it out, along with the beet salad and some homemade crusty bread for a dinner party. Thanks so much for these wonderful recipes. I’ve been a vegetarian for over 35 years and these are wonderful new additions to my stash!

    1. Sonja Overhiser says:

      We are so so glad to hear this! We’re so glad you enjoyed it. It’s very good with the salad too — let us know when you try that! Thanks so much for letting us know!

  78. Jennifer says:

    This soup is AMAZING!!! I actually think it’s my new favorite soup, which is saying a lot since I have collected some really great soup recipes in the past few years :) I am so glad you reposted it with the stove top method; I don’t have an instant pot, so I doubt I’d ever have tried the recipe otherwise! The flavors are just perfect and it’s so hearty and filling. We served it tonight with your roasted beet salad and homemade vinaigrette and we were practically happy-dancing in our chairs :) Thank you so much for sharing this! The entire meal will definitely be going into our regular rotation!

    1. Sonja Overhiser says:

      Wow we are SO so glad to hear this! What a very kind note. We are thrilled that you loved it and also that you made it with the beet salad! It’s so meaningful to have “shared” a meal together even if it was separated by time and space. Thank you for trying it out!!!

  79. Kerri says:

    This looks amazing. Unfortunately, I can’t do legumes/pulses – can I substitute anything for the white beans? Many thanks!

    1. Sonja Overhiser says:

      Hi Kerri! Thanks for asking! We think that you could probably omit the white beans and it would still be tasty! If you eat meat, you may want to add some chicken for protein: or just make sure to eat other filling plant based proteins alongside. Let us know how it goes!

  80. Margaret Parker says:

    I can’t eat nuts but do eat dairy – is there any way I can substitute the cashews for dairy? What would you suggest?

    1. Sonja Overhiser says:

      Yes you can definitely do dairy instead! I’d do the same method but use 1/2 cup heavy cream to blend with the soup at the end. Let us know what you think!

      1. Mary says:

        Use a wild rice blend?

        1. Sonja Overhiser says:

          Hi there! No, I meant use the cream in the blender with the soup at the end. Use only straight wild rice in this recipe, not a blend with other types of rice!

  81. Maggie says:

    this soup is SO good! I made the instant pot version last year and it was one of my favorite recipes of the entire soup season (which for me is whenever it drops below 70 degrees :))

    one of my favorite get to know you questions – what is your favorite go-to meal for yourself when no one else is around?

    1. DARIENNE POPE says:

      Can I use a wild rice bled ??

      1. Alex Overhiser says:

        The blend won’t work for this recipe, sorry!

        1. Debra Coffman says:

          Can you freeze leftovers?

      2. Cindy says:

        i made it per the recipe except i used the wild rice blend (because it was all i could find at my store) and it turned out great. i cant imagine it being any better with the plain wild rice.

      3. Michael hunter says:

        I actually looked at 4 different grocery stores for Plain 100% wild rice and found nothing. So I have no choice but to use a blend and we’ll see what happens! I will update thank you !

    2. Karen says:

      Loved the flavor of this soup but mine became very thick, even after adding extra stock. Should it have been covered during the last simmer?






      1. Alex Overhiser says:

        We don’t cover it! You could try doing just a bit less chunks in the blended portion if you wanted.

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