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Overhead view of a round white bowl filled with creamy vegan wild rice soup with a sprig of thyme in the upper left corner

Vegetarian Wild Rice Soup

Brittany Roche
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!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 274 kcal

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!

Notes

*Do not rehydrate the soy curls. Just add them directly to the soup pot, and they will rehydrate in the soup. This ensures they are flavorful and tender in the final product!

Nutrition

Serving: 1/8 the recipeCalories: 274kcalCarbohydrates: 33gProtein: 12gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 537mgPotassium: 365mgFiber: 5gSugar: 6gVitamin A: 7153IUVitamin C: 7mgCalcium: 142mgIron: 3mg
Keyword dairy-free soup, plant-based soup, vegan soup, vegetarian soup, wild rice soup
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