If you’re craving a pure comfort meal, this Wild Rice Soup with its robust flavor and unique texture is not only visually appealing, but is the sort of thrifty luxury we should all master in the kitchen.
Wild Rice Soup Recipe
If you’re craving soup that is pure comfort, maybe with a side of childhood nostalgia, then you should make this wild rice soup tonight.
With a medley of wild rice, thick-cut veggies and a creamy broth, this soup nails cozy and comforting in the best way.
Ten minutes of prep and thirty-ish minutes on the stove and you’ve got dinner on the table.
Ingredients for Wild Rice Soup On the Stove
This soup is built on the bits and bobs you likely already have in the kitchen: a few banged-up carrots, some limp celery, a partial bag of rice. The resulting soup is nourishing, full tender vegetables and rice that creates a creamy thickness without any real cream.
Olive oil– any neutral tasting cooking oil would work, or you can substitute with unsalted butter
Carrots– 2 medium carrots is equal to approximately ⅔ cup sliced carrots
Celery –medium sized ribs are good
Yellow onion– you will need about ⅓ cup diced onion
Butternut squash– I usually get about 1 cup of diced squash from about ½ regular sized squash; you can also purchase this already cubed for a real timesaver
Minced garlic – or use a garlic press
Vegetable stock– vegetable broth is also fine to use
Brown and wild rice blend– I used a rice blend in this recipe (Bob’s Red Mill brand). Keep in mind if you choose to use 100% wild rice, you may need to simmer it longer to get tender rice.
Bay leaves, sea salt, black pepper and smoked paprika – just regular pantry staples
Coconut milk -be sure to use full-fat coconut milk to add creaminess to the soup. Use canned coconut milk, not refrigerated and nothing sweet like cream of coconut
Dried thyme leaves – fresh thyme would also work
Dried rosemary leaves– fresh would also work
Making Wild Rice Soup
This soup could not be easier to put together and is one you’ll have on repeat this season.
Start with sautéing your veggies in olive oil.
Add in broth, wild rice, bay leaves, sea salt, black pepper, and paprika. Stir to combine. Bring the mixture to a simmer and then reduce the heat to medium-low. Cover and cook for 25-30 minutes, or until rice and vegetables are tender, stirring occasionally.
Stir in the coconut milk, thyme, and rosemary. Remove the bay leaves before serving and season with more salt and pepper as needed.
GET THE FULL (PRINTABLE) WILD RICE SOUP RECIPE BELOW. ENJOY!
After cooling completely, store any leftover wild rice soup in a covered container in the refrigerator for up to 4 days.
Reheat on the stove or in the microwave.
Frequently Asked Questions
Can I freeze Wild Rice Soup?
Yes! Brown rice and wild rice have a sturdier texture than white rice and generally holds up well in the freezer.
Cool your soup completely before adding to a freezer-safe container and store in the freezer for up to 3 months.
Thaw and reheat the soup on the stove or in the microwave.
Can I add meat/protein to this soup?
At its base, this soup is vegetarian. If you’d like to add some meat, try shredded turkey or chicken, a few strips of meaty bacon, cooked ground turkey or beef, even cooked ground sausage or my personal favorite, diced pieces of leftover ham.
Add the cooked meat after the rice and vegetables have been cooked and cook just until warmed through. If you’re looking for more heartiness, but want to keep meat out of the soup, add sliced mushrooms (baby bellas are my first choice or chanterelles) or other vegetables.
Other Comfort Soup Recipes You Might Enjoy
- Bacon Cheeseburger Soup
- Gingery Pork Ramen
- Creamy Tomato Chipotle Soup
- Carrot-Parsnip Ginger Lime Soup
- Cool Ranch Doritos Cheese Soup
- Olive Garden Zuppa Toscano Recipe
FYI: Please join our NOBLE PIG FACEBOOK GROUP for a more in depth look at recipes, cooking tips and other member contributions.
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! TAG @NOBLEPIG ON INSTAGRAM WITH YOUR CREATION. DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW. ALSO FOLLOW ALONG ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR LOTS OF FOOD INSPIRATION AND A PEEK INTO EVERYDAY LIFE.
Wild Rice Soup
- 4 tbsps (60 ml) olive oil
- 2 medium carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 1 small yellow onion, diced
- 1 cup (150 g) diced butternut squash
- 1 tbsp minced garlic
- 6 cups (1.4 L) vegetable stock
- 1 cup (176 g) brown and wild rice blend (I used Bob's Red Mill Brand)
- 2 bay leaves
- 1 tsp fine sea salt
- 1 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1 14 oz can (397 g) full-fat coconut milk
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried rosemary leaves
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Sauté sliced carrots, celery, onion, and squash until the onion becomes translucent and vegetables start to become tender, about 6-7 minutes. Add in minced garlic and continue to cook for another minute or until the garlic becomes fragrant.
- Add in vegetable broth, wild rice, bay leaves, sea salt, black pepper, and paprika. Stir to combine. Bring mixture to a simmer and reduce heat to medium-low. Cover and cook for 25-35 minutes, or until rice and vegetables are tender, stirring occasionally.
- Stir n coconut milk, thyme, and rosemary. Remove bay leaves before serving and season with more salt and pepper as needed.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.