Creamy Wild Rice Soup
There’s something irresistibly comforting about a warm bowl of creamy soup, especially when it’s packed with wholesome ingredients like wild rice and fresh vegetables. This Creamy Wild Rice Soup is a cozy, nourishing dish that feels like a big, gentle hug on a chilly day. Rich, hearty, and loaded with layers of flavor—from earthy mushrooms and sweet Vidalia onions to fragrant herbs—this soup is sure to become a staple in your recipe collection.
Whether you’re new to cooking wild rice or looking for a delicious way to elevate your soup game, this recipe is approachable, satisfying, and versatile. Plus, it’s a fantastic way to impress family and friends with minimal fuss but maximum flavor. Let’s dive into what makes this version so special and how you can make it your own.
What Sets This Recipe Apart
What really makes this Creamy Wild Rice Soup stand out is the perfect balance between its hearty texture and luscious creaminess. The wild rice lends a chewy, nutty bite that contrasts beautifully with the smooth, velvety broth. Unlike many soups that rely heavily on heavy cream, this one uses just enough half-and-half or cream to enrich the base without weighing it down.
Another highlight is the medley of fresh vegetables—sweet Vidalia onions, tender carrots, celery, and earthy cremini mushrooms—that build a deep flavor foundation. The use of poultry seasoning, fresh thyme, and rosemary adds just the right touch of herbal warmth, making each spoonful taste like comfort in a bowl.
If you’re a fan of soups with depth and a rustic feel, you’ll love how this recipe combines wholesome ingredients with simple techniques for a truly satisfying meal. And if you enjoy a good chicken and rice dish, you might want to check out this Creamy Chicken And Wild Rice Soup for a protein-packed variation.
What Goes In
- 3 to 4 tablespoons olive oil – for sautéing and flavor
- 1 large sweet Vidalia onion, diced small
- 1 cup carrots (about 2 to 3 large carrots), peeled and diced into small half moons
- 1 cup celery (about 2 to 3 large stalks), diced into small half moons
- 10 ounces sliced cremini mushrooms – adds earthiness and depth
- 4 garlic cloves, peeled and finely minced or pressed
- 1/4 cup all-purpose flour – for thickening the soup
- 1 to 3 teaspoons kosher salt, or to taste
- 1 teaspoon poultry seasoning – a blend of herbs to enrich the flavor
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary – use sparingly for aromatic notes
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 cup uncooked wild rice, rinsed thoroughly (avoid wild rice blends or quick-cook versions)
- 64 ounces (8 cups) low-sodium vegetable broth – chicken broth can be substituted if preferred
- 3 bay leaves – for subtle herbal fragrance
- 1 cup half-and-half or heavy cream – adds creaminess to the soup
- 2 to 3 tablespoons fresh Italian flat-leaf or regular parsley, finely minced
- 1 tablespoon lemon juice, optional but recommended for a bright flavor lift
- Pinch of sugar, optional to balance acidity and round out flavors
Equipment & Tools
- Large heavy-bottomed pot or Dutch oven – perfect for even heat distribution and simmering
- Wooden spoon or silicone spatula – for stirring without scratching your cookware
- Sharp chef’s knife – for dicing onions, carrots, celery, and slicing mushrooms
- Cutting board – a sturdy surface for prepping vegetables
- Measuring cups and spoons – to ensure accurate ingredient amounts
- Fine mesh strainer – for rinsing wild rice thoroughly
- Ladle – for serving your delicious soup
Creamy Wild Rice Soup, Made Easy
Step 1: Sauté the Veggies
Start by heating 3 to 4 tablespoons of olive oil in your large pot over medium heat. Add the diced Vidalia onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the vegetables start to soften—about 6 to 8 minutes. Then, add the sliced cremini mushrooms and continue cooking until they release their moisture and begin to brown, around 5 more minutes. Finally, stir in the minced garlic and cook for 1 more minute until fragrant.
Step 2: Make the Roux
Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously to coat the veggies and cook off the raw flour taste, about 2 minutes. This step is essential to create the creamy base for your soup.
Step 3: Add Seasonings and Rice
Stir in the kosher salt (start with 1 teaspoon, you can add more later), poultry seasoning, thyme, rosemary, and black pepper. Add the rinsed wild rice, stirring to combine. The rice will toast slightly in the pot, enhancing its nutty flavor.
Step 4: Pour in the Broth and Simmer
Slowly whisk in the vegetable broth, making sure to dissolve any flour lumps. Toss in the bay leaves and bring the soup to a gentle boil. Reduce heat to low, cover, and let it simmer for about 45 minutes to 1 hour, or until the wild rice is tender and has absorbed much of the broth.
Step 5: Finish with Cream and Herbs
Once the rice is cooked through, remove the bay leaves. Stir in the half-and-half or heavy cream, and the finely minced parsley. Add lemon juice and a pinch of sugar if using, to brighten and balance the flavor. Taste and adjust salt and pepper as needed.
Step 6: Serve and Enjoy
Ladle the soup into bowls and garnish with a little extra parsley if desired. This soup pairs beautifully with crusty bread or a simple green salad for a complete meal.
If you want to try a comforting variation with protein, be sure to explore recipes like this Chicken And Rice Soup or the easy One Pot Chicken And Rice for weeknight dinners that everyone will love.
Fresh Seasonal Changes
- Fall/Winter: Add diced butternut squash or sweet potatoes for extra heartiness and seasonal sweetness.
- Spring: Swap cremini mushrooms for fresh morels or shiitake for a woodsy aroma.
- Summer: Incorporate fresh corn kernels or peas for a pop of sweetness and texture.
- Herbs: Use fresh rosemary and thyme in abundance when they are at their peak for the best flavor.
Frequent Missteps to Avoid
- Not rinsing the wild rice: Wild rice can be dusty; rinsing prevents gritty texture.
- Using wild rice blends or quick-cook versions: These can alter cooking time and texture unfavorably.
- Skipping the roux: Without sautéing the flour with veggies, the soup may end up thin and floury-tasting.
- Overcooking the wild rice: It should be tender but not mushy; keep an eye on the simmer time.
- Not seasoning gradually: Add salt in steps and taste as you go to avoid over-salting.
Storing, Freezing & Reheating
This soup stores beautifully in the fridge for up to 4 days, making it perfect for meal prep. Allow it to cool completely before transferring to airtight containers. When reheating, warm it gently over medium-low heat on the stove, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it up.
For freezing, portion the soup into freezer-safe containers or bags, leaving some room for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that cream-based soups can sometimes separate after freezing; stirring well while reheating usually brings it back together wonderfully.
Common Questions
Can I use brown rice or white rice instead of wild rice?
While you can substitute brown or white rice, the texture and flavor will be different. Wild rice has a distinctive chewy texture and nutty taste that complements the soup’s creaminess. If you do substitute, adjust cooking times accordingly since white rice cooks faster than wild rice.
Is there a dairy-free option for the cream?
Absolutely! You can swap the half-and-half or heavy cream for unsweetened coconut milk, cashew cream, or any plant-based cream alternative. This will keep the soup creamy while accommodating dairy-free diets.
Can I add chicken or other protein to this soup?
Yes! Adding shredded cooked chicken or turkey makes this soup heartier and more filling. For an easy way to add chicken, check out this Creamy Chicken And Wild Rice Soup recipe for inspiration. Alternatively, you might enjoy the flavors of a Chicken And Rice Soup or try the simplicity of a One Pot Chicken And Rice.
How can I thicken the soup if it’s too thin?
If after simmering your soup is thinner than you’d like, you can mix a tablespoon of flour or cornstarch with cold water to create a slurry, then stir it into the soup and simmer for a few more minutes until thickened. Alternatively, let the soup simmer uncovered to reduce the liquid slightly.
Desserts to Finish
- Classic Apple Crisp – a warm, cinnamon-spiced treat that pairs perfectly with savory soups.
- Lemon Blueberry Muffins – fresh and zesty, these brighten up any meal.
- Decadent Chocolate Mousse – for an indulgent finish that everyone will love.
- Cinnamon Sugar Doughnuts – crispy, sweet, and utterly comforting.
Ready to Cook?
With all the ingredients prepped and your tools ready, you’re just a few steps away from enjoying a bowl of this luscious Creamy Wild Rice Soup. Whether you’re cozying up on a cold evening or looking to impress guests with a comforting homemade meal, this recipe is a guaranteed crowd-pleaser. Remember to taste as you go, adjust the seasoning, and most importantly, enjoy the process of creating something delicious and nourishing.
Give yourself permission to customize and make it your own—add your favorite herbs, swap veggies, or try one of the suggested protein options. Soup is one of those magical dishes where a little love and attention go a long way.
Happy cooking!
There you have it—a creamy, hearty, and deeply satisfying soup that’s perfect any time you need a little comfort in a bowl. This Creamy Wild Rice Soup is more than just a meal; it’s a celebration of simple ingredients coming together to create something truly special. Serve it up with your favorite sides, and don’t forget to save some for leftovers because this soup tastes even better the next day!
Creamy Wild Rice Soup
Ingredients
Equipment
Method
- Heat 3 to 4 tablespoons of olive oil in a large pot over medium heat. Add diced Vidalia onion, carrots, and celery. Cook, stirring occasionally, until onions are translucent and vegetables soften, about 6 to 8 minutes. Add sliced cremini mushrooms and cook until they release moisture and begin to brown, about 5 more minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle all-purpose flour over the sautéed vegetables. Stir continuously to coat the veggies and cook off raw flour taste, about 2 minutes, creating the creamy base for the soup.
- Stir in kosher salt (start with 1 teaspoon), poultry seasoning, thyme, rosemary, and black pepper. Add rinsed wild rice and stir to combine, toasting the rice slightly in the pot.
- Slowly whisk in the vegetable broth, dissolving any flour lumps. Add bay leaves and bring to a gentle boil. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour until wild rice is tender and broth mostly absorbed.
- Remove bay leaves. Stir in half-and-half or heavy cream and finely minced parsley. Add lemon juice and a pinch of sugar if using, to brighten and balance flavor. Taste and adjust salt and pepper as needed.
- Ladle soup into bowls and garnish with extra parsley if desired. Serve with crusty bread or a simple green salad for a complete meal.
Notes
- Rinse wild rice thoroughly to avoid gritty texture.
- Use half-and-half or cream for richness without heaviness; dairy-free alternatives like coconut milk work well.
- If soup is too thin, thicken with a flour or cornstarch slurry or simmer uncovered to reduce liquid.
- Store soup in the fridge up to 4 days; freeze up to 3 months but cream may separate, stir well when reheating.
- Customize by adding seasonal vegetables like butternut squash, morels, or fresh corn for variety.
