Creamy Wild Rice Soup

Creamy Wild Rice Soup -- Epicurean VeganColorado weather has been staying true to form, showing us just how schizophrenic it can be in the springtime. We’ve had 70 degree days and suddenly, we’re hitting the 20s and getting snow. Yesterday was one of those bone-chilling days which always makes me want to put on a pot of soup. I love experimenting with soups because it’s so easy. I have to say, this is probably one of my favorites—rich, creamy, and flavorful. I was already told that I need to make it again soon, and the Eighth Grader actually took leftovers to school today for lunch. He never takes leftovers! After a warm up this weekend, we are expected to get some more rain/snow next week, so I just may have to make this again. Darn. 😉


1 Tbs olive oil
3 cloves garlic, crushed or minced
2-3 celery stalks, sliced thin
1 medium onion, diced
7 C vegetable broth
1 C wild rice mix (I used Whole Foods 365 Everyday brand)
1 large russet potato, peeled and diced
1 carrot, grated
2 bay leaves
Salt and pepper
1 Tbs nutritional yeast
4 Tbs Earth Balance
6 Tbs flour (any variety)
2 C almond milk

Creamy Wild Rice Soup -- Epicurean Vegan



In a large soup pot, heat the olive oil then add the garlic; cook 1 minute. Add the celery and onions and cook 3 minutes, or until they begin to soften.

Creamy Wild Rice Soup -- Epicurean Vegan

Add the broth, rice and bay leaves; bring to a boil. Reduce heat to medium-low, partially cover, and let simmer for 20 minutes. Add the potatoes and cook another 15 minutes, or until they soften, but are still a little firm. Stir in the carrots and nutritional yeast.

Creamy Wild Rice Soup -- Epicurean Vegan

Meanwhile, to make the roux, melt the Earth Balance in a medium pan over medium heat. Whisk in the flour, one tablespoon at a time. You’ll have a thick, batter-like consistency. Slowly add the almond milk—a little at time—and continue to stir until it is all incorporated and thickens. This shouldn’t take more than 8-10 minutes.

Creamy Wild Rice Soup -- Epicurean Vegan

Remove and discard the bay leaves, then slowly pour the roux into the soup and combine well. Reduce the heat to low and let it cook 3-5 minutes. Season with salt and pepper and enjoy!

Creamy Wild Rice Soup -- Epicurean Vegan



  1. Anne says

    Just made it for lunch – delicious! Added a little leftover broccoli and cauliflower and some parley (at the very end) and eliminated the Earth Balance by making the roux with broth and soy milk in the Vitamix. Served w/homemade whole grain bread – perfect for this cold dreary day!

  2. Julie says

    This soup is soooo good! I apologized to my boyfriend that there won’t be any left when he gets home this evening because the entire pot will already be in my belly :-)

  3. thecrueltyfreereview says

    I’ve never put much weight into the idea of seasonal depression but I really think I’m getting it with this weather. I want spring! I’m so sick of the cold and snow. However it does give a good excuse to make giant pots of soup and spiked hot cocoa!

    • epicureanvegan says

      Oh my gosh, I’m with you—this winter I was thinking the same thing—there’s something to that because I was feeling like one cranky B and when we had our first 60+ degree day, I was feeling pretty damn good. And I truly believe you can have spiked hot cocoa whenever you want! :-)

  4. Mary says

    This soup is beyond amazing. I know I’m commenting ages past the original post, but I didn’t know this blog was out there. I was in the mood for a wild rice soup, and stumbled on this one. I made it immediately. IT’s a true epicurean delight! Thanks for sharing the recipe! Rich, creamy, and warming from the inside out.

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