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A beautifully presented bowl of creamy wild rice soup, garnished with fresh thyme, perfect for a wild rice soup recipe.
wiame recipes

Easy Creamy Wild Rice Soup

Warm, hearty, and irresistibly creamy, this easy wild rice soup brings together nutty wild rice, tender vegetables, and a luscious, velvety broth. Perfect for cold nights or cozy lunches, it’s simple to prepare and easily customizable for vegetarian or vegan diets.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 1 cup uncooked wild rice do not substitute with white or brown rice
  • 2 tbsp butter or olive oil for dairy-free option
  • 2 stalks celery chopped
  • 1 medium yellow onion chopped
  • 2 large carrots chopped
  • 4 cloves garlic minced
  • 1 tsp fresh thyme leaves stems removed
  • 3 cups vegetable broth or chicken broth for non-vegetarian option
  • 1 cup evaporated milk or coconut milk for vegan option
  • salt to taste
  • black pepper to taste
Optional Add-ins
  • 1 cup sliced mushrooms adds umami flavor
  • shredded cooked chicken optional for non-vegetarian version
  • fresh parsley for garnish

Equipment

  • large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • measuring cups and spoons
  • Wooden Spoon
  • Instant Pot (optional)

Method
 

  1. Cook the wild rice according to package directions, simmering for 45–60 minutes until tender. Drain and set aside.
  2. In a large pot, melt butter over medium heat. Add celery, onion, and carrots. Cook for 5 minutes, stirring occasionally, until softened.
  3. Stir in garlic and thyme, cooking for 1 minute until fragrant.
  4. Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes to allow flavors to blend.
  5. Add cooked wild rice, evaporated milk, salt, and pepper. Stir gently and simmer over low-medium heat until warmed through. Do not boil once milk is added.
  6. Taste and adjust seasoning. Serve warm, garnished with parsley or a drizzle of cream.

Notes

For a vegan version, use olive oil and coconut milk instead of butter and evaporated milk. Add mushrooms or spinach for extra texture. The soup thickens as it cools—add a splash of broth or water when reheating. Avoid freezing as creamy soups can separate.