Vegan Creamy Wild Rice Soup
When you think of cozy, soul-warming soups, creamy wild rice soup always seems to top the list. But so many vegan versions fall flat. They’re either too thin, too mushroom-heavy, or missing that nostalgic flavor people remember from childhood. That’s why we spent years testing and perfecting this recipe, determined to create a vegan wild rice soup that’s rich, creamy, and every bit as comforting as the classic!
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I feel like it’s only fair to start this by saying I didn’t grow up eating wild rice soup. In fact, I only discovered it through other blogs. But the way readers lit up when they shared their Minnesota memories of steaming bowls of this soup on snowy nights really stuck with me. I knew if I was going to publish my own vegan version, it had to deliver that same sense of nostalgia and love!
So, I worked on it for over two years, tweaking, testing, and waiting until it was just right. The result? A soup that feels like a hug in a bowl: perfectly cooked wild rice, tender soy curls standing in for chicken, and a creamy roux base that makes it holiday-level special.
While many recipes lean heavily on mushrooms, we went in a different direction. Soy curls give this soup a meaty bite that’s shockingly close to chicken. It’s the kind of texture that makes you pause and double-check your spoon.
And instead of relying on cashews or coconut milk for creaminess, we kept things classic with a roux. This not only gives the soup that velvety richness you expect but also makes it feel hearty enough for family winter dinners, holidays, or meal prep.
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Why You’ll Love This Hearty Vegan Wild Rice Soup
This isn’t just another wild rice soup. It’s the one you’ll come back to again and again!
- Rich in flavor and texture: A savory broth layered with herbs, red miso, and our homemade vegan bouillon.
- Packed with goodness: Nutritious veggies, hearty wild rice, and protein-rich soy curls.
- Comfort made easy: Perfect for meal prep, freezing, or serving to a crowd when you want cozy food that impresses.
Ingredients in this Wild Rice Soup Recipe
Every element in this hearty soup recipe has a purpose, from the base veggies to the umami boosters. Find the full recipe with ingredient amounts in the recipe card at the bottom of this post.
Here’s what you’ll need:
- Vegan butter – This builds a rich base for both sautéing and the roux. We love Country Crock Plant Butter, Earth Balance, or Melt.
- Yellow onion – classic aromatic that adds depth.
- Garlic – because no cozy soup is complete without it!
- Carrots – bring natural sweetness and color.
- Celery – adds savory balance (but see subs if you’re not a fan).
- Soy curls (dry) – the perfect chicken stand-in, rehydrating right in the broth so they soak up all that flavor.
- Wild rice – nutty, hearty, and essential for that signature chewy texture.
- Vegan bouillon powder – We highly recommend our homemade bouillon for maximum flavor. It also contains nutritional yeast which adds a thickening agent to the soup!
- Seasonings – salt, powdered sage, dried thyme, and mushroom powder for deep savory notes.
- Red miso – adds savory flavor and umami richness.
- Unbleached all-purpose flour – the foundation for a silky roux.
- Unsweetened plain non-dairy milk – brings creaminess without sweetness. Make sure the brand you’re using has no sweeteners and as minimal ingredients as possible. We love the unsweetened line from Elmhurst.
- Sherry or dry vermouth (optional) – for a subtle, elegant finish.
Substitution Options
One of the best parts of this soup is how flexible it is. Here are some easy swaps to fit what you have on hand:
For the soy curls → TVP chunks or strips work great as a 1:1 sub, especially outside the US/Canada. Mushrooms, white beans, or your favorite vegan chicken are also options, but since they don’t need rehydrating, the soup will end up a little brothier.
For the wild rice → For a different twist, you could try using various types of rice in this recipe like brown rice, white rice, or quinoa, but be wary. These options require less liquid and a shorter cooking time than the wild rice, so this recipe would have to be adjusted. I haven’t tried it yet, but I think a wild rice blend would be a decent 1:1 sub if you can’t find pure wild rice at the grocery store.
For the vegan bouillon powder → Sub with bouillon paste (use about half as much) or 1–2 cubes. We don’t recommend swapping with just vegetable broth, as you’ll lose a lot of depth and texture.
For the sherry/vermouth → Optional, but adds a lovely finish. If you skip it, try a splash of apple cider vinegar for brightness.
For the vegan butter → In a pinch, you can use refined coconut oil, olive oil, or any neutral cooking oil.
To replace the red miso → White miso or even soy sauce will work for a similar umami boost.
For the all-purpose flour → Sub with whole wheat flour, a gluten-free blend, or tapioca / cornstarch for thickening.
For the celery → Not your thing? Try diced fennel, bell peppers, or zucchini.
For the carrots → Sweet potatoes, butternut squash, or parsnips all make hearty, cozy swaps.
How to Make This Creamy Vegan Soup
This recipe has a few steps, but each one adds a layer of flavor and ensures the final soup is thick, creamy, and absolutely soul-warming.
Step 1: Sauté vegetables
In a large pot, sauté carrots, celery, onion, and garlic in vegan butter over medium heat for 3–5 minutes, until softened and fragrant.
Step 2: Cook the soup
Add wild rice, water, bouillon, red miso, mushroom powder, salt, sage, and thyme. Bring to a boil, then reduce to medium-low. Stir in the dry soy curls and let the soup simmer, partially covered, for 1-2 hours, until the rice is tender. The photo below shows you what the soup looks like before and after the wild rice cooks. It REALLY thickens up!
Step 3: Prepare the roux
In a separate pan, melt vegan butter on low heat. Stir in flour to form a paste and cook for 1-2 minutes. Slowly whisk in the non-dairy milk until smooth and thickened. The photo below shows you what this roux looks like from the “globby” paste stage to the smooth and silky stage!
Step 4: Finish the soup
Stir the roux into the soup, along with the sherry (if using). Adjust consistency with extra broth if needed. Then taste and season to your liking.
How to Serve Creamy Vegan Wild Rice Soup
This soup is hearty enough to shine on its own, but a few sides and toppings can make it a full meal:
- Crusty bread or dinner rolls – Perfect for dunking into the creamy broth.
- Fresh salad – A light, crisp salad with Italian dressing balances the richness.
- Grilled sandwiches or paninis – Try roasted veggie, vegan grilled cheese, or vegan tuna salad alongside.
- Fresh herbs – A sprinkle of parsley, chives, rosemary, or thyme adds brightness.
- Crackers or croutons – For crunch and contrast.
How to Store Vegetarian Rice Soup
One of the best things about this recipe is how well it keeps; it’s truly meal prep–friendly!
Fridge: Let cool fully. Then, store in an airtight container for up to 5 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, whisk in extra broth until it’s creamy again.
More Vegan Soup Recipes
- Vegan Split Pea Soup
- Vegan Chicken Noodle Soup
- Or browse our full Vegan Soup Season Guide for even more warming favorites!
- And if you’re into creamy soups like this? Check out our collection of Creamy Vegan Soup Recipes!
⭐️ Tried this recipe?
If you make this Vegan Creamy Wild Rice Soup, we’d love to hear what you think! Leave a star rating and a review below. It helps more people find the recipe and lets us know how it turned out in your kitchen!
Vegetarian Wild Rice Soup
Ingredients
- 2 Tbsp vegan butter
- 5 medium carrots chopped
- 3 stalks celery chopped
- 1 small yellow onion chopped
- 3-5 cloves garlic minced
- 12 cups water
- 1 cup wild rice uncooked
- 2 Tbsp vegan bouillon powder
- 2 tsp mushroom powder
- 2 tsp red miso
- 1 tsp salt
- ½ tsp powdered sage
- ½ tsp dried thyme
- 1 cup soy curls do not rehydrate*
For the roux:
- 6 Tbsp vegan butter
- 1/2 cup unbleached all-purpose flour
- 1 ½ cups unsweetened plain non-dairy milk
Optional:
- 1-2 Tbsp sherry or vermouth
Instructions
- Melt the vegan butter in a large soup pot on medium heat. Once melted, add the carrots, celery, onion, and garlic. Saute for 3-5 minutes.
- Next, add the water, wild rice, bouillon powder, mushroom powder, red miso, salt, sage, and thyme. Bring to a boil.
- Once boiling, add the soy curls. Turn the heat to medium low and simmer, partially covered, until wild rice is cooked (1-2 hours). They’ll look like little hot dog buns when cooked.
- When the wild rice is almost finished cooking, make the roux by melting the vegan butter in a pan on low heat. Once melted, add the flour and stir until it’s a big globby glob. Let this cook on low heat for 1-2 minutes. Then, whisk in the non-dairy milk a little at a time until no clumps remain.
- Add the roux to the soup along with the sherry or vermouth and stir to combine. Once combined, remove from heat.
- From here, taste and adjust seasonings as you see fit. If the soup gets too thick, feel free to whisk in some vegetable broth until it reaches your desired consistency.
- Enjoy the soup hot with a side of crusty bread for dunking!
