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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.
This wild rice soup is pretty incredible, if we do say so ourselves. It’s creamy, it’s cozy, it’s savory—and yet somehow, it’s made 100% of plants. You’ll swear that somehow a little heavy cream got mixed in, but it’s all wholesome, nourishing vegetables.
It’s perfectly seasoned, and you might not be able to stop eating it. Over the years, it’s been made and loved by hundreds of readers. Per my sister, who we made it for first (and who makes it regularly to this day): “This is really the best soup ever.”
Featured reader comments
“This soup is the bomb! I’ve made it many times for my family over the past couple of years.” -Lisa
“This soup is a 10/10!!! It’s rich, flavorful, and comforting. My whole family loved it!” -Jessica
“This recipe is amazing! I’ve made this several times and both me and my husband are obsessed!” -Sonja W.
How to make wild rice soup
This wild rice soup takes about 1 hour to make, but it’s a healthy dinner recipe that is 100% worth the effort. Since most of that time is hands off, it works as an easy dinner idea, too! 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, and 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.
Ways to serve wild rice soup
What to pair this wild rice soup with? We first made this soup for a dinner party in honor of my sister, who had just moved back to the US from living abroad. It was delicious paired with a fresh salad, a signature cocktail, and crusty bread. Here’s how we served it:
- Salad like Beet Salad, Apple Salad, Pear Salad, or one of these fall salad recipes
- Fall drink like Fall Sangria, Mulled Cider, or one of these fall drinks
- Bread or muffins: try Artisan Bread, Dutch Oven Bread, Homemade Cornbread, Cornbread Muffins or Buttermilk Biscuits
Instant Pot variation
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 make this using a pressure cooker.
Dietary notes
This wild rice soup recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Best Wild Rice Soup (Family Favorite!)
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.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 to 8 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Plant Based
Ingredients
- 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
- Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
- Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
- 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.
- 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.
- 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.
- 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.
A few more soup recipes
Here are a few more soup recipes we’d recommend to embrace the season:
- Try our favorite Lentil Soup
- Go for other cozy soups like Vegan Broccoli Soup or Chickpea Soup with Rice
- Make hearty Cabbage Soup, Classic Bean Soup or Kale Soup
- Mix up Potato Leek Soup
Very good! I only have one comment- mine didn’t look as creamy as the picture attached to the recipe. It was still delicious but much thinner. Any tips for a creamier texture next time?
Finishing the daniel fast and used many of your recipes but this one is my fav! Only substitutions I made was I didn’t add a cup of water to the blended mixture, and I didn’t have dried sage on hand so I added fresh sage. It came out perfect. Many thanks for the amazing recipes!
So glad! Thank you for the omment.
Love your Wild Rice soup recipe. Made it many times in my Instapot – always a winner!!
I made your wild rice soup tonight and we absolutely loved it. Such a wonderful flavor. THANK YOU! We will be making it again and again. And we wouldn’t change a thing in the recipe.
Gene and Eloyce
So glad to hear that! Thank you for making :)
WOW! I have never read so many (positive!) reviews on a recipe. I didn’t even make it to the end.
Two questions, please. Cannot eat cashews, so could I substitute walnuts?
And, I am too old to invest in a blender. Could I use a food processor?
I love your recipes! I’ve printed off SO many. Again, too old (actually cheap) to buy another cookbook.
Hi! It’s going to be tough to get similar texture without cashews. Soaked sunflower seeds might work, but we haven’t tested it. Also, a food processor would work but you’d have more chance of making a mess :)
We do have this lovely version without nuts: https://www.acouplecooks.com/wild-rice-mushroom-soup/#tasty-recipes-86873-jump-target
I see unblended cashews in the photos but the recipe calls for blending all of them. My soup won’t look the same following the recipe. Why do the photos hardly ever reflect the actual outcome of the recipe?
Going to try the recipe nonetheless, but gee, a bit deceptive, don’t you think?
We always photograph the true recipe. Are you referring to the white beans in the photo?
I’ve made this soup multiple times now and it’s a favorite in our house during the winter months! It would be a great Thanksgiving option to have on the table for those who don’t eat meat. We like our soups quite thick and hearty so I cut back on the broth by one cup and I don’t add the cup of water to the blender with the cashews and soup. I pull back by about 1/2 tsp on each of the herbs to compensate and then add more if I feel the soup needs it. As well, I always grate my onions for soups, stews and sauces instead of dicing. And, I don’t add any salt to this recipe until the end of cooking and then add it to taste. I serve this with sourdough toasts rubbed with split garlic. So good!
Yum this recipe is absolutely delicious! So filling and I love that it’s dairy free. The nutty flavor and texture of the wild rice with the beans is perfection! I froze in single serving blocks and have been eating it all winter :-)
very tasty. Comes together easily. I did use brown rice instead. the recipe said no rice blends but I didn’t see any wild rice only products
Hi! Can you confirm that you simmer the rice uncovered for the first 20?
Just checking since, typically, rice is covered when it cooks!
Yes! Wild rice isn’t actual a rice so it cooks differently.
Hi Sonja & Alex,
Usually am not one to comment but I just had to!
Firstly, thank you for this yummy recipe!
I recently transitioned to a plant based diet and I have been craving my usual dairy mushroom sauce. This right here is it and more – thank you!
Some modifications I made:
– no celery: I react to it
– didn’t have white beans so used a can of black beans
– I used 3/4 cup of rice: red jasmine, brown rice, purple jasmine
– 2 carrots
– organic mushrooms (portabello)
And I added some nutritional yeast in my bowl…
Yummy!
Thank you,
Rachael
So glad you enjoyed!
Delicious!! Made it several times and it’s always a hit with my family. One of our go to meatless meal options.
This is a GREAT recipe! I added more spices than called for and also included some kale, and YUM.
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.
Instead of cashews, I added a can of coconut milk to make it nut-free. SO tasty!
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?
We don’t have a lot of experience with bouillon, sorry!
Hi Nadine,
For mine I actually didn’t have broth so I just added 6 cups of water instead of 8 cups and it came out very tasty. I hope this helps.
Rachael
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!
Can you make this before hand? If so how long? Can it be frozen?
It’s best the day of but it will keep a few days in the fridge or frozen.
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!
Yum!!! Totally delicious and cozy fall and winter soup. I added lemon juice and was even better!! Will be making again!
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!!!
This was fantastic! Will become part of the regular rotation.
I love this soup but I have some extra and won’t be able to eat it right away. Can I freeze leftovers?
Yes!
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!
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?
The standard rice in the blend wouldn’t cook right for this timing.
The best way to find wild rice is online.
Used a wild rice blend…stove exploded. DO NOT USE A BLEND! Otherwise good recipe
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?
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!
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!
So glad to hear that! Thanks for making.
Can you use an immersion blender for the cashews?
Yes, you could use an immersion blender and add the liquids into an immersion blender cup before pouring back into the soup. Good luck!
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).
Did you blend it with the cashews? We’ve never had it come out too runny.
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.
That’s very odd! Sorry.
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.
What kind of rice did you use? Taste was great but the color was much darker from the wild rice.
I think Reese brand? But I’m not sure.
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.
So glad you enjoyed!
Amazing recipe!! So delicious! Thank you!
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
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! (:
So glad you enjoy it! You’re welcome :)
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
So glad to hear that! Thanks for making :)
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!
Awesome! Thank you for making!
Hi can i use macadamia nuts instead of cashews? I have an allergy to cashews.
thanks!
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! :)
What’s the wild mushroom soup be served immediately or can it be refrigerated for hours?
It’s best immediately but leftovers are still good.
This is an excellent recipe. It is a melding of flavors that balance and work very well together. I’m definitely making this again.
So glad you enjoyed it! Thanks for trying it out!
This soup is a banger and I already shared it with my friends and they made it too!
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!
So glad you are loving it! Thanks for the comment :)
I just made this soup; my husband and I loved it! Quick question: Does it freeze well?
Thanks much.
We haven’t tested it, but it should freeze fine! You may need to add a bit of broth after defrosting.
Today was my very first day as a vegan, and this recipe was my maiden voyage. AMAZING!! I loved everything about it! Thank you : )
Perfect! Glad you enjoyed.
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.
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!
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..
Hi! We have a separate recipe for it here: https://www.acouplecooks.com/instant-pot-wild-rice-soup-recipe/
Could I use chicken broth instead of vegetable? I have a ton of chicken broth from costco and would rather use that if possible!
Yes!
This soup is fantastic! It bursts with flavor and is very satisfying! I’m about to make my second batch in a week!
So glad you enjoyed!
Delicious! I was looking for healthier meal options and found this. It’s so good I’ve made it multiple times.
Thank you for making it!
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.
This is the correct measurement! You are welcome to cut back but we like the soup with this full flavor.
Hi! I don’t have a Dutch oven. Would a big pot be okay?
Yes!
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!
So glad you are loving it!
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.
So glad to hear this!
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!!!
We are so glad to hear this!! So happy that you enjoyed it. Glad the simmering cashews worked!
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!
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.
I’m very sorry you didn’t enjoy it! It is a favorite of ours.
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.
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.
So glad you enjoyed! :)
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!
I’m so glad you enjoyed it! :)
I made this recipe and it was delicious!!! I used a wild rice blend too, and it was a perfect addition.
Glad to hear the blend works! Thanks for making :)
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.
Glad you enjoyed!
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!
So glad you enjoyed it!
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!
I’m so glad you enjoyed it! Thanks for making it :)
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.
Excited to try this! Any chance you could you substitute the mushrooms for potatoes?
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!
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.
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!
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
So glad you enjoyed it! :)
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!
So glad you enjoyed it!
Fantastic soup!
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.
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.
Hi! Would coconut milk work in place of the cashew purée for the creamy element?
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.
Can this soup be frozen for later after making it?
Yes, it freezes well. Just thaw in refrigerator before warming it up.
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 :)
Hi! I don’t have experience with black rice, so I’m not sure. Sorry!
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!!
You’re welcome! So glad you enjoyed.
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.
So glad you’ve been enjoying it!
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
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.
Thanks so much. That makes way more sense!
My soup is very herby tasting. I doubled the recipe, just wondering if i should’ve used teaspoons instead of tablespoons?
We went strong on the herbs intentionally. I’m not sure if you doubled if it may get really strong…
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!
Hah! Glad you loved it :)
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?
I’m sorry it didn’t work out! Do you know how long your cashews soaked?
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.
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!
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.
Does anyone know if the soup freezes well?
Yes, you can freeze it.
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!
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!
Awesome! Glad you love it :)
Hi:) is there anything I could use in place of the mushrooms?
Hi! You can just omit the mushrooms if desired.
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.
I’m so glad you loved it!
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!
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!!
I mean coconut cream*
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 :)
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?
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.
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.
Absolutely delicious. My family and I thoroughly enjoyed this dish. Sincerely thank you.?
You’re welcome! So glad you love it :)
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!
So glad you enjoyed it! A serving is about 1.5 to 2 cups.
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!
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!
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!
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!!!
This looks amazing. Unfortunately, I can’t do legumes/pulses – can I substitute anything for the white beans? Many thanks!
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!
I can’t eat nuts but do eat dairy – is there any way I can substitute the cashews for dairy? What would you suggest?
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!
Use a wild rice blend?
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!
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?
Can I use a wild rice bled ??
The blend won’t work for this recipe, sorry!
Can you freeze leftovers?
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.
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 !
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?
We don’t cover it! You could try doing just a bit less chunks in the blended portion if you wanted.