Wild Rice Soup with Creamy Miso Cashew Base Recipe

I absolutely love this Wild Rice Soup with Creamy Miso Cashew Base Recipe because it feels like a cozy hug in a bowl—rich, comforting, and packed with wholesome ingredients. When I first tried this soup, I was amazed at how the creamy miso cashew base adds such a unique depth of flavor without relying on dairy, which makes it perfect for anyone looking for a nourishing vegan-friendly option.

You’ll find that this soup works wonderfully as a hearty lunch or a warming dinner on chilly days. It’s also a fantastic way to enjoy wild rice, which tends to be overlooked in soups, and the blend of mushrooms, herbs, and lemon juice truly elevates the entire dish. Once you get the hang of making the creamy base, you’ll want to keep this recipe in your weekly rotation!

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Ingredients You’ll Need

The ingredients here come together to create layers of flavor and textures—from the creamy miso cashew base to the tender wild rice and sautéed mushrooms. It’s great shopping for wholesome, fresh items, but many pantry staples you may already have!

• Unsweetened almond milk: I prefer unsweetened to control flavor; it blends perfectly with the cashews for creaminess.
• Raw cashews: Soak them if you have time, it helps achieve an ultra-smooth base.
• Cooked cannellini beans: These add protein and a creamy texture to the base; canned works great when drained and rinsed well.
• White miso paste: This adds a subtle umami flavor that makes the soup feel so hearty and complex without meat.
• Dijon mustard: Just a little to brighten and deepen the creamy base’s flavor.
• Extra-virgin olive oil: For sautéing veggies and adding richness.
• Scallions (white and light green parts): Adds mild onion flavor and freshness.
• Celery stalk: For that classic soup flavor base.
• Carrot: Adds natural sweetness and texture.
• Cremini mushrooms: These bring earthiness and meaty depth, perfect for complementing the wild rice.
• Sea salt: Essential for balancing flavors.
• Garlic cloves: Freshly minced for that aromatic punch.
• Minced rosemary: I’ve found it lends a beautiful piney fragrance that pairs well with the wild rice.
• Bunch of thyme: Bundle this so you can easily remove after simmering but still infuse flavor.
• Freshly ground black pepper: For just enough heat and spice.
• Water: The soup’s base liquid, keeping it light yet flavorful.
• Cooked wild rice: The star of the dish—nutty and chewy texture you don’t want to skip.
• Fresh lemon juice: I always add this for brightness, it wakes up all the flavors at the end.
• Chopped kale: For color, nutrition, and a nice contrast of tender greens.
• Chopped parsley (optional): Fresh garnish that adds a lovely herby freshness.
• Red pepper flakes (optional): Adds a little hint of warmth if you like a bit of spice.

Variations

I love how versatile this Wild Rice Soup with Creamy Miso Cashew Base Recipe is—you can easily swap in your favorite veggies or herbs depending on what’s in season or what you have lingering in your fridge. Feel free to make it your own!

• Vegetable swaps: I sometimes replace cremini mushrooms with shiitake or button mushrooms for a different earthiness.
• Spice it up: Adding a pinch of smoked paprika or cayenne just gives the soup a gentle smoky kick that my family loves.
• Different greens: If kale isn’t your thing, Swiss chard or spinach works wonderfully here—just stir in at the end until wilted.
• Grain variations: Though wild rice is my favorite for this recipe, you could use brown rice or farro in a pinch, but cooking times may vary.

How to Make Wild Rice Soup with Creamy Miso Cashew Base Recipe

Step 1: Blend the Creamy Miso Cashew Base

Start by adding the almond milk, raw cashews, cooked cannellini beans, white miso paste, and Dijon mustard to your blender. I like to blend on high for about 1-2 minutes until completely smooth and silky. This creamy base is really the secret star—it adds that luscious body and subtle umami flavor that makes the soup so special. If your blender struggles, soaking the cashews for 1-2 hours beforehand helps to blend it effortlessly.

Step 2: Sauté the Veggies

Heat the extra-virgin olive oil over medium in a large pot or Dutch oven. Add the scallions, celery, carrot, sliced cremini mushrooms, and a pinch of sea salt to help draw out moisture. Stir occasionally, cooking until the mushrooms are tender and the veggies have softened—this usually takes around 8 to 10 minutes. Don’t rush this step; the softness and caramelization develop the foundation of the soup’s flavor.

Step 3: Simmer with Herbs and Beans

Add the minced garlic, minced rosemary, whole thyme bundle, cannellini beans, freshly ground black pepper, and water to the pot. Give it a good stir, cover, and let it simmer gently for about 20 minutes. This slow melding of flavors in the broth is where the magic happens, so keep the heat low and steady to avoid scorching.

Step 4: Finish with Rice, Greens, and Cashew Cream

Remove and discard the thyme bundle. Then, stir in your pre-cooked wild rice, kale, fresh lemon juice, and the creamy cashew miso mixture. Simmer on low for about 5 more minutes until the kale is tender and everything is heated through. Taste and adjust seasoning—sometimes a little extra lemon juice or pepper brightens the whole dish perfectly.

How to Serve Wild Rice Soup with Creamy Miso Cashew Base Recipe

Garnishes

I typically top this soup with a sprinkle of fresh chopped parsley for a burst of green freshness and a pinch of red pepper flakes when I want a bit of heat. Sometimes a drizzle of good olive oil or a few toasted cashews on top adds a lovely texture contrast and a touch of richness that complements the creaminess beautifully.

Side Dishes

My go-to sides are warm crusty bread or garlic naan to soak up all that luscious soup. On busy nights, I serve it alongside a simple mixed green salad dressed with lemon vinaigrette to keep the meal light yet satisfying.

Creative Ways to Present

For a dinner party, I like to serve this soup in rustic soup crocks with a sprig of fresh thyme perched on top. You can also ladle it into hollowed-out mini pumpkins or bread bowls for an extra cozy vibe that always impresses guests!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. This soup actually tastes better the next day because the flavors mingle even more. Just give it a good stir before reheating to redistribute the creamy base.

Freezing

It freezes well too! I portion it out into freezer-safe containers and freeze for up to 3 months. When thawing, I recommend overnight in the fridge first, then gentle reheating on the stove to keep the texture nice.

Reheating

Reheat the soup slowly on the stove over low-medium heat. Stir often to prevent any sticking and to bring back that beautiful creamy consistency. If it thickens too much, just add a splash of water or almond milk to loosen it up.

FAQs

Final Thoughts

This Wild Rice Soup with Creamy Miso Cashew Base Recipe is one I keep coming back to because it’s hearty and wholesome but also elegant and full of flavor. It’s like comfort food with a little twist that always surprises and delights my family and friends. If you’re looking for a nourishing, vegan-friendly soup that will warm you up and make you feel good, give this one a try—I promise you’ll fall in love with it just like I did!

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