Creamy Vegan Mushroom & Wild Rice Soup
Creamy Vegan Mushroom & Wild Rice Soup (Hearty + Dairy-Free)
This Vegan Mushroom & Wild Rice Soup is rich, creamy, and deeply comforting — without any dairy. Packed with earthy mushrooms, nutty wild rice, tender vegetables, and a velvety plant-based broth, this soup is perfect for chilly evenings, meal prep, or a satisfying weeknight dinner.
It tastes indulgent but is completely plant-based and wholesome.
🥕 Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 8 oz mushrooms (cremini or baby bella), sliced
- ¾ cup uncooked wild rice blend
- 4 cups vegetable broth
- 1 cup unsweetened plant milk (almond, oat, or cashew)
- ½ cup canned coconut milk (for extra creaminess)
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tbsp nutritional yeast (optional)
- Salt & black pepper to taste
- Fresh parsley for garnish
🍳 How to Make Vegan Mushroom & Wild Rice Soup
1️⃣ Sauté the Base
Heat olive oil in a large pot. Add onion, carrots, and celery. Cook 5 minutes until softened.
2️⃣ Add Mushrooms & Garlic
Stir in mushrooms and garlic. Cook until mushrooms release moisture and begin to brown.
3️⃣ Add Rice & Broth
Add wild rice, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer 40–45 minutes until rice is tender.
4️⃣ Make It Creamy
Stir in plant milk, coconut milk, and nutritional yeast. Simmer 5–10 minutes until slightly thickened.
5️⃣ Season & Serve
Adjust salt and pepper. Garnish with fresh parsley before serving.
✨ Tips for Extra Creaminess
- Blend 1–2 cups of soup and stir back in
- Add a slurry of 1 tbsp cornstarch + 2 tbsp water for thicker texture
- Use cashew cream instead of coconut milk for neutral flavor
🧊 Storage & Freezing
- Refrigerate up to 4 days
- Freezes well for up to 2 months
- Add splash of broth when reheating
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