Vegetarian Wild Rice Soup recipe made in One Pot for a quick, filling and delicious dinner. A few simple ingredients, flavorful spices and ready under 30 minutes. Easily made as a vegetarian option and as always gluten-free.
(Gluten Free, Dairy Free, Vegan Friendly)
One Pot dinners are my jam. I simply love everything about them. Especially when I can include some rice in the mix to fill me up.
Don’t get me wrong, low-carb soups have a time and place, but not when it’s the only thing I’m eating for dinner. I need some sustenance.
This Wild Rice Soup is 100% meant to be a one stop shop for dinner.
Now this may be called Wild Rice soup but honestly I didn’t know what else to call it.Whenever I make this, I use whatever rice I happen to have in the house.
Options: I’ve used wild rice, basmati rice, brown rice and just good ole fashion white rice. All turn out great.
This soup is not only filling, it’s creamy. The kind of creamy that makes my heart happy to indulge in gluten-free soup.
When it comes to creamy soup “out in the world” – I avoid those like a plague. The thickening agent is usually flour.
To be able to make something comparably creamy and filling at home makes me very happy, indeed.
If you are living in the midwest, I know you still are craving those warm comforting soups. Temperatures dropping to almost freezing in early May. *Sigh*
While everyone else in the world may be basking in the sun with their fresh produce, I am over here with three layers trying to stay warm. Wild Rice Soup come keep me warm.
You can even garnish this soup with some crispy garlic basil Parmesan crisps or Parmesan Low Carb Cheese Chips.
The winter comforter has not been removed from my bed yet and the heat is still running in my house … yes we are still in full-fledged soup mode here in the Mitten.
So, if you are one of the fortunate ones who has been able to wear shorts and a tank top for more than one day in a row, you can go enjoy that fresh produce and sun. This Wild Rice soup will be waiting for you next year.
All my other Mid-Westerners and Europeans, I know you feel me.
Could you make this in the instant pot?
I don’t see why not! I unfortunately have not made this in the IP yet though so I’m afraid I can’t give directions for it. If you do I’d love if you reported back how it goes and what you did! 🙂
Making this tonight–can’t wait!
How many cups of rice
It’s listed in the ingredients at the bottom. 1 cup of uncooked rice. 🙂
François Guay says
I would like to compliment you on your page and tell you that I actually make a lot of your recipes. Even if I’m not a vegetarian (chicken and sometime a roast), I do enjoy your soups recipes. Forgive me if sometime I tweak a recipe and use an animal based product for financial reasons but the originality of your recipes is just great. So keep sending me these “Ho so tasty!” cooking recipes.
Thank you so much! Love to hear you love the recipes! We also are not a strict vegetarian family so I am not offended one bit you may use animal based products for our recipes, as we do as well at times.
We see it as it all fits into our ‘balance’ portion of our diet. After being diagnosed with coeliac disease it was almost inevitable to have to start eating meat again, especially when traveling. We got to do what is best for our bodies and lifestyle. 🙂