This Vegan Wild Rice Soup is simple to make and full of comforting, plant-based flavor
This recipe was created in collaboration with US Grown Rice and TheFeedFeed.
I’m excited to share this vegan wild rice soup because it reflects the kind of food I enjoy at home: straightforward, nourishing, and flavorful. I often make variations of this soup when I want something warm and satisfying without lots of fuss. If you haven’t cooked with wild rice before, you’re in for a treat—its nutty, slightly earthy flavor and chewy texture stand up beautifully in a brothy soup.
Wild rice is not the same species as brown or white rice; it’s a semi-aquatic grass native to North America. It grows in shallow waters and produces long, slender grains that toast up with a pleasant chew. A serving of wild rice contributes protein and fiber to the meal and adds a distinct texture that makes the soup feel substantial without dairy or animal products.
One thing I love about plant-based cooking is how it encourages experimenting with ingredients and seasonings. This soup balances a few bright and savory notes: turmeric adds warmth and depth, apple cider vinegar brings a touch of acidity, maple syrup lends gentle sweetness, and fire-roasted tomatoes contribute richness and umami. These simple elements come together to create a satisfying, layered flavor that’s easy to adapt based on what you have on hand.
This recipe is intentionally flexible. You can use any cooked rice you prefer in place of wild rice, swap in different greens, or add beans for extra protein. It’s also a great candidate for making ahead—flavors often meld and improve after resting a day in the refrigerator. Below you’ll find the ingredient list and clear step-by-step instructions to make this soup at home.
Vegan Wild Rice Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 white onion, diced
- Neutral vegetable oil, for sautéing
- 4 cups vegetable broth
- 1 cup fire-roasted tomatoes, diced
- 1/4 tsp ground turmeric
- 1/2 tsp black pepper
- Salt, to taste
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- 2 cups cooked US Grown wild rice (or any cooked rice of your choice)
- Chopped kale or parsley, for serving (optional)
Instructions
- Heat a medium pot over medium heat. Add a drizzle of neutral oil, then the diced carrots, celery, and white onion. Sauté for about 10 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
- Add the vegetable broth, diced fire-roasted tomatoes, ground turmeric, black pepper, and a pinch of salt. Stir to combine, then add the apple cider vinegar and maple syrup. Taste and adjust the seasonings slightly if needed before simmering.
- Bring the soup to a gentle simmer, cover the pot, and cook for about 30 minutes, or until the vegetables are tender and the flavors have melded together.
- When the vegetables are soft, stir in the cooked wild rice. Allow the soup to heat through for a few minutes so the rice absorbs some of the broth. Taste and adjust salt, pepper, or a splash more vinegar or maple syrup if you want brighter or sweeter notes.
- Ladle the soup into bowls and finish with chopped kale or parsley if using. The greens will wilt slightly in the hot broth and add fresh color and texture.
- Serve hot and enjoy.
Notes
If you don’t have US Grown wild rice on hand, any cooked rice will work fine in this recipe. Short-grain or long-grain brown rice, wild/brown rice blends, or even leftover rice from another meal will be delicious. For a heartier bowl, stir in cooked beans or lentils. This soup stores well in the refrigerator for several days and can be reheated gently on the stove or in the microwave.
P.S.
If you make this vegan wild rice soup and share a photo on social media, tag @wellandfull and use the hashtag #wellandfull so the recipe creator can see your version. I love seeing how people personalize their bowls and what swaps they choose.