There’s nothing quite like a warm bowl of Creamy Wild Rice Soup to soothe the soul. This hearty, nourishing dish is the epitome of comfort food – brimming with tender vegetables, earthy wild rice, and a luscious creamy broth that wraps you in warmth.
Each spoonful is rich, layered with flavor, and irresistibly creamy.
It’s a soup that feels gourmet yet is easy enough for a weeknight dinner.
And the best part? It tastes even better the next day.
This is a recipe that has stood the test of time in my kitchen.
I first fell in love with wild rice soup during a snowy winter in Minnesota.
A friend served it during a cozy get-together, and the aroma alone felt like a hug.
That one bowl took me by surprise—nutty rice, hearty veggies, and a creamy broth that wasn’t overly rich.
It instantly became my go-to winter recipe.
Over the years, I’ve tweaked and tested the ingredients, making it lighter, more flavorful, and family-friendly.
It’s now a beloved staple in our home—perfect for meal prepping, freezing, and sharing with guests.
And every time I cook it, it brings back the same warmth and comfort of that snowy night.
Why You’ll Love This
1. It’s Ridiculously Comforting
Creamy wild rice soup is everything we crave in comfort food—creamy, warm, satisfying, and flavorful. The creaminess isn’t overly heavy, striking just the right balance. It’s perfect for cozy nights, snow days, or when you need a feel-good meal that tastes like a hug in a bowl.
2. Packed with Nutrients
Thanks to wild rice, carrots, celery, mushrooms, and garlic, this soup offers an impressive nutritional profile. Wild rice is high in protein and fiber while being naturally gluten-free. The vegetables bring antioxidants and vitamins, making this indulgent-tasting soup sneakily healthy.
3. Easy to Make in One Pot
This recipe is wonderfully simple and only requires one large pot or Dutch oven. With minimal cleanup and straightforward steps, it’s perfect for beginners or busy cooks. You can even adapt it to your slow cooker or Instant Pot for added ease.
4. Totally Customizable
Whether you’re vegetarian, gluten-free, dairy-free, or simply cooking with what you have on hand, this soup welcomes substitutions. Swap the cream for coconut milk, throw in leftover chicken, or use different vegetables based on the season—this recipe is endlessly flexible.
Recipe Details
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Cuisine Type: American, Comfort Food
Servings: 6
Estimated Cost: $10–12
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
- Optional: immersion blender (for a creamier texture)
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup cremini or white mushrooms, chopped
- 1 cup uncooked wild rice (or wild rice blend)
- 6 cups low-sodium vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- Salt to taste
- 1 cup whole milk or half-and-half (or coconut milk for dairy-free)
- 2 tablespoons flour or cornstarch (optional, for thickening)
- ¼ cup grated Parmesan (optional for added depth)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and cook for 3–4 minutes until soft and translucent. Stir in the garlic, carrots, celery, and mushrooms, and sauté for another 5–6 minutes until fragrant and lightly browned.
Step 2: Add the Rice and Broth
Stir in the wild rice, thyme, rosemary, black pepper, and a generous pinch of salt. Pour in the vegetable or chicken broth and bring to a gentle boil. Once boiling, reduce heat to low, cover, and simmer for about 40–45 minutes until the wild rice is tender and slightly chewy.
Step 3: Make the Creamy Base
In a small bowl, whisk together milk and flour (or cornstarch) until smooth. This slurry will help thicken the soup without making it heavy. Slowly stir the slurry into the soup, allowing it to combine and thicken as it simmers.
Step 4: Simmer and Season
Let the soup simmer uncovered for another 5–10 minutes, stirring occasionally. Add more broth or milk if you prefer a thinner consistency. Taste and adjust seasoning as needed, adding extra salt, pepper, or herbs.
Step 5: Add Cheese (Optional)
For a richer flavor, stir in Parmesan cheese until melted and well incorporated. This step adds depth without overpowering the natural earthiness of the soup.
Step 6: Garnish and Serve
Ladle the soup into bowls and top with freshly chopped parsley. Serve warm with crusty bread, a side salad, or just on its own. The soup will thicken slightly as it cools.
Nutrition Facts (per serving, approx.)
- Calories: 290
- Protein: 9g
- Carbohydrates: 36g
- Fiber: 5g
- Fat: 12g
- Sodium: 580mg
- Vitamin A: 80% DV
- Vitamin C: 15% DV
- Iron: 10% DV
- Calcium: 12% DV
Tips for Success
1. Rinse the Wild Rice
Always rinse your wild rice before cooking to remove any dust or debris. This also helps improve the texture and prevents clumping.
2. Don’t Overcook the Rice
Wild rice has a chewy texture and can burst if overcooked. Keep an eye on it around the 40-minute mark and remove from heat when tender yet slightly firm.
3. Stir Often After Adding Cream
Once you add the creamy base, stir regularly to prevent scorching. This ensures a silky smooth consistency.
4. Use Fresh Herbs if Available
Fresh thyme or rosemary can elevate the flavor even more. Just remember to use about three times the amount of fresh herbs compared to dried.
Common Questions
Can I use a wild rice blend instead of pure wild rice?
Yes! Many grocery stores sell wild rice blends with brown rice and other grains. They cook faster and are often more affordable while still delivering great texture.
Is this soup gluten-free?
It can be. Just use cornstarch instead of flour for thickening, and double-check your broth and Parmesan labels to ensure they’re certified gluten-free.
How long will leftovers last?
This soup stores beautifully. Keep it in the fridge for up to 4 days in an airtight container. The rice may absorb more liquid, so add a splash of broth or milk when reheating.
Can I freeze it?
Absolutely. Let the soup cool completely, then freeze in portioned containers for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop with a little added liquid.
Variations & Substitutions
- Add Protein: Stir in shredded rotisserie chicken or diced cooked turkey during the final 10 minutes.
- Make It Vegan: Use olive oil, plant-based milk, and skip the cheese. Nutritional yeast adds a cheesy flavor.
- Swap the Veggies: Try spinach, kale, zucchini, or sweet potatoes based on season and preference.
- Cream Alternative: For a different twist, try blending part of the soup before adding milk to create creaminess without dairy.
Serving & Pairing Suggestions
- Serve with a slice of crusty sourdough or whole-grain bread for dipping.
- Pair with a side salad like kale Caesar or a beet walnut salad for a balanced meal.
- For a lighter dinner, enjoy a small bowl alongside roasted vegetables or a sandwich.
- A glass of dry white wine or sparkling water with lemon complements the creamy texture beautifully.
Storage & Reheating Tips
- Refrigerator: Store in a glass or BPA-free container for up to 4 days.
- Freezer: Divide into freezer-safe containers, label with date, and freeze for up to 3 months.
- Reheating: Reheat on the stovetop over low heat, stirring often. Add broth or milk to loosen if needed. Microwave gently in intervals, stirring in between.
Creamy Wild Rice Soup
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 1 cup cremini or white mushrooms chopped
- 1 cup uncooked wild rice or wild rice blend
- 6 cups low-sodium vegetable broth or chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- Salt to taste
- 1 cup whole milk or half-and-half or coconut milk for dairy-free
- 2 tablespoons flour or cornstarch optional, for thickening
- ¼ cup grated Parmesan optional for added depth
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and cook for 3–4 minutes until soft and translucent. Stir in the garlic, carrots, celery, and mushrooms, and sauté for another 5–6 minutes until fragrant and lightly browned.
- Stir in the wild rice, thyme, rosemary, black pepper, and a generous pinch of salt. Pour in the vegetable or chicken broth and bring to a gentle boil. Once boiling, reduce heat to low, cover, and simmer for about 40–45 minutes until the wild rice is tender and slightly chewy.
- In a small bowl, whisk together milk and flour (or cornstarch) until smooth. This slurry will help thicken the soup without making it heavy. Slowly stir the slurry into the soup, allowing it to combine and thicken as it simmers.
- Let the soup simmer uncovered for another 5–10 minutes, stirring occasionally. Add more broth or milk if you prefer a thinner consistency. Taste and adjust seasoning as needed, adding extra salt, pepper, or herbs.
- For a richer flavor, stir in Parmesan cheese until melted and well incorporated. This step adds depth without overpowering the natural earthiness of the soup.
- Ladle the soup into bowls and top with freshly chopped parsley. Serve warm with crusty bread, a side salad, or just on its own. The soup will thicken slightly as it cools.
Notes
Always rinse your wild rice before cooking to remove any dust or debris. This also helps improve the texture and prevents clumping. 2. Don’t Overcook the Rice
Wild rice has a chewy texture and can burst if overcooked. Keep an eye on it around the 40-minute mark and remove from heat when tender yet slightly firm. 3. Stir Often After Adding Cream
Once you add the creamy base, stir regularly to prevent scorching. This ensures a silky smooth consistency. 4. Use Fresh Herbs if Available
Fresh thyme or rosemary can elevate the flavor even more. Just remember to use about three times the amount of fresh herbs compared to dried.
Each time I make this Creamy Wild Rice Soup, I’m reminded of how beautiful simple ingredients can be.
It’s a recipe that nourishes both body and spirit—perfect for sharing or savoring solo.
Whether you’re looking for a cozy lunch, a meal-prep hero, or something special for guests, this soup fits the bill.
Give it a try this week and let its warmth fill your kitchen and your heart.
Happy cooking, and may your bowl always be full!
