Tender veggies combine perfectly with the rustic flavor of wild rice to give you all the cozy vibes with this Creamy Wild Rice Soup. It's super easy to make and very healthy. Make a big batch and save some in the freezer for later!
I have to admit I'm not much of a cookbook person. Whenever I need a recipe, I just turn to the wonderful world of food blogs. We did get a couple for our wedding that I've held onto for some reason.
One of them is called "Sunday Dinner" by Betty Crocker. I kid you not, I've had this cookbook for 14+ years and have only made one recipe out of it! ONE! It's a lovely wild rice soup recipe and I enjoy it so much that whenever I look at that cookbook, I just don't feel the need to try anything else because the soup recipe is so solid!
So that's the inspiration for the recipe I'm sharing with you today. I've made some tweaks to the original to make the ingredients more accessible for everyone and to add a bit more flavor.
As much as I love a recipe with a million spices and complex flavors, there is something deliciously wonderful about a recipe that highlights the simple goodness of vegetables. That is what I love about this recipe! It's like coming home to your roots, getting back to basics.
This creamy wild rice soup is a hit with my children and is so comforting when you are feeling sick. It's very healthy and vegetarian (although I'm sure adding chicken or turkey would be a slam dunk too).
The ingredients you can find in the bulk section for this soup are wild rice and whole wheat flour
Let's get this soup party started!
For this creamy one-pot wonder, you'll need:
- whole wheat flour
- vegetable broth (chicken broth works too)
- pre-cooked wild rice
You can use whatever type of milk you usually like to consume (i.e. soy, almond, etc). If you're using cow's milk, you can use anything from skim to whole to heavy whipping cream. It depends on how creamy you want it, and how many calories you want it to be. I usually use 1% or half and half, depending on what I have or how wild I'm feeling.
Your wild rice needs to be fully cooked before being added to this recipe. You can do this on the stove, in the instant pot, or in a rice cooker. Here in the U.S., you can also buy convenience packs of wild rice that you heat up in the microwave for a few minutes. My cookbook mentions using canned wild rice, but that is not something I have ever seen before.
I like to use whole wheat flour as the thickener in this recipe because it adds to the rustic flavor, but you can absolutely use white flour if that is all you have on hand.
Start by cooking your wild rice (see paragraph above) and chopping up all your veggies.
Next, in a large saucepan, melt butter over medium-high heat. Add in celery, carrots, onion, and bell peppers and cook for about 4 minutes, stirring occasionally, until tender. Add in garlic and cook for 1 more minute.
Then, sprinkle in the flour, salt, and pepper. Add the water, broth, and wild rice. Bring soup to a boil, stirring frequently.
Once the soup is boiling, reduce the heat to low and cover. Simmer the soup for 15 minutes, stirring occasionally.
Finally, stir in milk and heat until just hot. Serve with crackers or bread and salt and pepper to your personal taste.
As mentioned above, you can substitute the milk for whatever milk you prefer to consume.
You can substitute chicken broth instead of vegetable broth if you are trying to keep this recipe vegetarian.
You can add cooked chicken or turkey if you want to make this creamy soup more hearty.
Creamy Wild Rice Soup should be stored in an air-tight container in the fridge for 3-5 days. You can reheat it on the stove or in the microwave.
This soup can also easily be frozen. Before sticking it in the freezer, you'll want it to cool down completely to prevent freezer burn. If stored in a freezer-friendly container, it will last up to 6 months.
For best results, the soup should be unfrozen slowly. I recommend thawing it in the fridge for 24 hours and then reheating it on the stove.
Creamy Wild Rice Soup is very healthy. It is low in calories and packed with vitamins and minerals. This recipe is vegetarian but still has 7 grams of protein per serving.
This recipe is not dairy or gluten-free, but with substitutions could become so. Wild Rice is naturally gluten-free, so it doesn't need a substitution.
✨ Top tips
- You can speed up the cooking time of the soup by cooking the wild rice in advance.
- Add chicken or turkey to make the soup more hearty.
- Double the recipe and freeze half of it for later!
🥗 More Soup Recipes
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I hope you love this soup!
Creamy Wild Rice Soup
- 2 tablespoon butter
- 2 medium stalks celery
- 2 medium carrots
- 1 medium onion
- 1 green bell pepper
- 1 garlic clove
- ¼ cup whole wheat flour
- ½ teaspoon salt
- ¼ tsp pepper
- 1 cup water
- 2 cups vegetable broth
- 1½ cups cooked wild rice
- 1 cup milk (your favorite variety)
- Start by cooking your wild rice (see paragraph above) and chopping up all your veggies.
- Next, in a large saucepan, melt butter over medium-high heat. Add in celery, carrots, onion and bell peppers and cook about 4 minutes, stirring occasionally, until tender. Add in garlic and cook 1 more minute.
- Then, sprinkle in the flour, salt and pepper. Add the water, broth and wild rice. Bring soup to a boil, stirring frequently. Once the soup is boiling, reduce heat to low and cover. Simmer soup for 15 minutes, stirring occasionally.
- Finally, stir in milk and heat until just hot. Serve with crackers or bread and salt and pepper to your personal taste.