Creamy Vegan Wild Rice Soup

  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x


Just enough creaminess to feel indulgent and luxurious but loaded with veggies, so you can feel good about feeding it to your family.



  • 2 tablespoons olive oil
  • 1/2  large onion, diced
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 16 oz. baby bella mushrooms, sliced
  • 2.5 tablespoons dried sage
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 5 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1.5 cups uncooked wild rice and brown rice blend
  • 64 oz. vegetable broth
  • 3  tablespoons corn starch
  • 1/2 cup full fat coconut milk
  • 2 tablespoons fresh chopped parsley
  • Kosher salt
  • fresh cracked pepper


  1. Heat olive oil in a large pot over medium high heat. Add onion, celery, carrots, mushrooms, sage, rosemary, garlic powder and a large pinch of salt and pepper.
  2. Cook for about 6 minutes, stirring occasionally.
  3. Add garlic and cook for another minute.
  4. Pour in the white wine to deglaze the pot and scrape all those yummy bits off the bottom.
  5. Then add rice and veggie broth.
  6. Dissolve cornstarch in 3 tablespoons COLD water and add the slurry to the pot as well. Add salt and pepper to taste and stir to combine.
  7. Cover and simmer on low heat for 30-40 minutes or until the rice is cooked.
  8. Stir every 10 minutes or so to ensure the rice doesn’t stick to the bottom.
  9. Remove from heat and stir in coconut milk and parsley, add more salt and pepper to taste and serve!

  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Keywords: vegetarian wild rice soup, wild rice soup no cream, easy wild rice soup recipe,