Vegan Creamy Wild Rice Soup

If you love a warm, hearty soup that feels like a hug in a bowl, this Vegan Creamy Wild Rice Soup is for you.

It’s thick, cozy, and packed with flavor, but still super easy to make.

No fancy stuff—just real ingredients, simmered low and slow, making your whole house smell amazing.

It’s the kind of recipe that’s perfect for chilly nights, meal prep days, or anytime you want something filling but wholesome.

Why I Love This Recipe

This soup reminds me of chilly Minnesota evenings when I used to visit family up north. Everyone would crowd around the table with big bowls of wild rice soup after being out in the cold. I wanted to make a plant-based version that still had that comfort food magic. It’s now a staple in my winter meal rotation.

It’s one-pot and easy to make
Super creamy without any dairy
Meal-prep and freezer friendly
Feels indulgent, but it’s totally good for you

Servings: 6
Total Time: About 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes

What You’ll Need

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, diced
3 stalks celery, diced
1 cup cremini mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
¾ cup uncooked wild rice blend
5 cups low-sodium vegetable broth
1 cup full-fat canned coconut milk
2 tablespoons all-purpose flour
2 tablespoons nutritional yeast (optional, but adds savory depth)
1 tablespoon lemon juice (for brightness)
Fresh parsley, chopped (optional, for garnish)

Tools You’ll Need

Large soup pot or Dutch oven
Wooden spoon or spatula
Chef’s knife
Cutting board
Measuring cups and spoons
Ladle
Small bowl for flour mixture

Pro Tips

Use full-fat coconut milk for that rich, creamy texture.
Don’t skip the lemon juice—it brightens the whole dish.
Stir often once the rice starts to soften, so it doesn’t stick.
Let it rest 10 minutes before serving; it thickens more as it sits.
Make a double batch and freeze half—this soup holds up great in the freezer.

Substitutions and Variations

Coconut milk: Use cashew cream or any unsweetened plant milk + 1 tbsp olive oil
Wild rice blend: Use all wild rice for more texture, or swap in brown rice (increase cook time)
Flour: Use gluten-free all-purpose if needed
Veggies: Add kale or spinach in the last 5 minutes for extra greens
Nutritional yeast: Optional, but adds a cheesy umami flavor

Make Ahead Tips

Chop all the veggies and store them in the fridge up to 2 days ahead. You can also cook the rice separately the day before to reduce simmer time.

Let’s Make It!

Step 1: Sauté the aromatics

Add 1 tablespoon olive oil to a large soup pot over medium heat. Add 1 diced onion and 3 cloves of minced garlic. Cook for about 3-4 minutes until softened and fragrant.

Step 2: Add veggies

Add 3 diced carrots, 3 diced celery stalks, and 1 cup sliced cremini mushrooms. Stir and cook for 5-7 minutes until veggies start to soften.

Step 3: Season

Stir in 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and ½ tsp black pepper. Mix well to coat the veggies.

Step 4: Add rice and broth

Add ¾ cup wild rice blend and 5 cups low-sodium vegetable broth. Stir and bring to a boil. Reduce heat to low, cover, and simmer for 40 minutes.

Step 5: Make creamy mixture

In a small bowl, whisk 1 cup full-fat canned coconut milk with 2 tablespoons all-purpose flour and 2 tablespoons nutritional yeast until smooth.

Step 6: Add creaminess

After the soup has simmered, stir in the coconut milk mixture. Let simmer uncovered for 5–10 more minutes until thickened. Stir often.

Step 7: Finish and serve

Turn off heat. Stir in 1 tablespoon lemon juice and taste for salt. Ladle into bowls and top with fresh parsley.

Leftovers and Storage

Fridge: Store in airtight container for up to 5 days. It thickens more, so add a splash of broth to loosen.
Freezer: Freeze for up to 3 months. Thaw overnight in fridge and reheat gently on the stove.
Reheating Tip: Stir in extra broth or plant milk if too thick.

Why This Recipe Works (Quick Science)

Wild rice takes time to cook, but that slow simmer releases starches into the broth, naturally thickening the soup. The flour and coconut milk work together to create that velvety finish, and the mushrooms bring natural umami without needing meat.

Common Mistakes

Rushing the rice: Wild rice needs a full 40 minutes to soften—don’t undercook it.
Skipping the flour mixture: This step is what makes the soup creamy, don’t skip it.
Not stirring: Once you add the creamy mixture, stir often to prevent sticking.
Using light coconut milk: It won’t be as creamy and rich.

What to Serve With

Crusty sourdough or garlic bread
A light green salad with lemon vinaigrette
Roasted brussels sprouts or asparagus
Vegan grilled cheese sandwiches

FAQ

Can I use a slow cooker?
Yes! Sauté the aromatics first, then add everything except the creamy mixture. Cook on low 6–7 hours. Stir in the coconut milk mixture in the last 30 minutes.

Is it gluten-free?
Use a gluten-free flour blend instead of all-purpose flour to keep it GF.

Can I use a different rice?
Sure—brown rice works, just know it’ll change the texture slightly and may need extra cooking time.

Does it taste like coconut?
Not really. The spices and lemon mellow out the coconut flavor.

Final Thoughts

This Vegan Creamy Wild Rice Soup is the definition of cozy. It’s the kind of soup that gets better with time, so don’t be afraid to make a big batch. Let me know how it turns out for you, or drop your own twist in the comments—I love hearing how people make it their own!