Wild Rice Soup with Creamy Cashew-Miso Base Recipe

I absolutely love sharing this Wild Rice Soup with Creamy Cashew-Miso Base Recipe because it’s one of those cozy, nourishing bowls that feels like a big, warm hug on a chilly day. The creamy cashew-miso base makes it uniquely velvety without using dairy, so it’s perfect whether you’re dairy-free or just want something rich and satisfying. You’ll find that the blend of wild rice with the earthy mushrooms and fresh herbs creates layers of flavor that keep you coming back for more.

When I first tried making this soup, I was amazed at how simple ingredients could come together to create something so vibrant and comforting. It works wonderfully as a weeknight dinner or a make-ahead lunch, especially when you want something wholesome but not fussy. If you’re looking for that perfect balance between hearty texture and silky richness, this Wild Rice Soup with Creamy Cashew-Miso Base Recipe is definitely worth trying.

this …

Ingredients You’ll Need

The ingredients for this Wild Rice Soup with Creamy Cashew-Miso Base Recipe come together beautifully because each adds a unique touch: creamy cashews blend with miso for depth, fresh veggies add body, and wild rice brings that lovely chewy bite. When shopping, look for good-quality miso paste and fresh herbs to really elevate the flavors.

• Unsweetened almond milk: A neutral base for creaminess without overpowering flavors.
• Raw cashews: Soaked and blended, they create that luscious, velvety texture we love.
• Cooked cannellini beans: Adds protein and creaminess to the soup and the base.
• White miso paste: Key for umami and that earthy depth in the creamy base.
• Dijon mustard: Adds a subtle tang that cuts through the richness.
• Extra-virgin olive oil: For sautéing and enhancing vegetable sweetness.
• Scallions (white and light green parts): Bring fresh onion flavor without harshness.
• Celery stalk: Adds that classic aromatic base note.
• Large carrot: Natural sweetness and crunch when first sautéed.
• Cremini mushrooms: Their earthy flavor complements the miso beautifully.
• Sea salt: Enhances all flavors.
• Garlic cloves: Builds savory depth.
• Minced rosemary: Adds piney herbal notes that make this soup special.
• Thyme bundle: Infuses warmth throughout the simmering process.
• Freshly ground black pepper: For seasoning and mild heat.
• Water: The base liquid that balances the soup.
• Cooked wild rice: Provides chewy texture and hearty bite.
• Fresh lemon juice: Brightens and balances the overall taste.
• Chopped kale: Adds color, nutrition, and a slight bitterness to contrast creaminess.
• Chopped parsley (optional): Fresh, fragrant garnish to finish the soup.
• Red pepper flakes (optional): A touch of heat if you like a little kick.

Variations

I love encouraging you to make this Wild Rice Soup with Creamy Cashew-Miso Base Recipe your own! It’s incredibly forgiving, so feel free to swap veggies or herbs based on what you have on hand or your flavor preferences.

• Add Protein: I sometimes toss in cubed tofu or shredded chicken for extra heartiness—perfect if you want a more filling meal.
• Change Up the Greens: Instead of kale, you can use spinach or Swiss chard depending on what’s freshest and your texture preference.
• Spice It Up: For a spicy twist, I add a dash more red pepper flakes or even a splash of hot sauce at the end.
• Make It Gluten-Free: This recipe is naturally gluten-free; just double-check your miso paste to be sure.

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

Step 1: Whip Up the Creamy Cashew-Miso Base

Start by placing the almond milk, raw cashews, cooked cannellini beans, white miso paste, and Dijon mustard into a high-speed blender. Blend until completely smooth and creamy. This mixture is the heart of your soup’s luscious texture — and the miso brings that signature umami punch. Set this aside while you prepare the rest.

Step 2: Sauté the Veggies with Love

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped scallions, celery, carrot, sliced cremini mushrooms, and sea salt. Stir occasionally, cooking until the mushrooms are tender and the veggies release their natural sweetness — about 8 to 10 minutes. This slow sauté builds a deep flavor foundation for your soup.

Step 3: Simmer with Fresh Herbs and Beans

Now add minced garlic, rosemary, thyme bundle, the rest of the cannellini beans, black pepper, and water to the pot. Stir everything to combine, then cover and let it all simmer for about 20 minutes. This step lets the herbs infuse their fragrant notes deeply into the broth while the beans soften further.

Step 4: Bring It All Together with Rice and Greens

Remove the thyme bundle, then stir in the creamy cashew-miso base, cooked wild rice, fresh lemon juice, and chopped kale. Simmer gently over low heat just until the kale wilts — about 5 minutes. Taste and adjust seasoning if needed, then your soup is ready to serve.

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

Garnishes

I love topping this soup with a sprinkle of chopped parsley for freshness and a pinch of red pepper flakes if I want a hint of heat. Sometimes I’ll add a drizzle of good olive oil or a few toasted cashews for extra texture—it feels like the little touches make all the difference.

Side Dishes

It pairs wonderfully with a crusty artisanal bread or a simple green salad dressed with lemon vinaigrette. On chilly evenings, I’ve also served it alongside roasted root vegetables which complement the soup’s earthy flavors nicely.

Creative Ways to Present

For a dinner party, I like serving this Wild Rice Soup with Creamy Cashew-Miso Base Recipe in rustic bowls topped with microgreens or edible flowers for a pop of color. You can also offer garnishes on the side, so each guest can customize their bowl with lemon wedges, chili flakes, or fresh herbs.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, where the soup keeps well for about 3-4 days. Because of the cashews and miso, the flavors deepen over time—sometimes I think it tastes even better the next day!

Freezing

This soup freezes beautifully. I let it cool completely, then portion it into freezer-safe containers. When you’re ready to eat, just thaw overnight in the fridge and reheat gently on the stovetop.

Reheating

I recommend reheating leftovers on the stove over low heat, stirring occasionally to prevent sticking. You might need to add a splash of water or almond milk if it thickened up during storage. Finish with a squeeze of fresh lemon for brightness before serving.

FAQs

Final Thoughts

This Wild Rice Soup with Creamy Cashew-Miso Base Recipe holds a special place in my kitchen because it’s both comforting and nourishing, yet simple enough for everyday meals. I love how versatile it is—whether I’m making a quick weeknight dinner or prepping meals ahead, it never disappoints. Give it a try next time you crave something warming and full of flavor; I promise it’ll become a favorite in your rotation too.

Print