Looking for a hearty, comforting, and delicious soup that’s perfect for chilly evenings? Look no further than Cheesy Wild Rice Soup! This creamy, cheesy, and nutrient-packed soup combines wild rice, vegetables, and a rich cheese base for a satisfying dish that’s ideal for any season. Whether you’re preparing it for a family dinner or meal prepping for the week, this soup will quickly become a favorite in your recipe rotation.
Why You’ll Love Cheesy Wild Rice Soup
- Rich and Creamy Texture: The combination of wild rice and a creamy broth creates a luxurious texture that’s both comforting and filling. The addition of cheese makes it extra indulgent without being overwhelming.
- Packed with Flavor: Wild rice brings an earthy flavor to the soup, complemented by vegetables like carrots, celery, and onions. A hint of garlic and thyme adds depth, while the cheese gives the soup an irresistible richness.
- Versatile Ingredients: This soup can be made with simple pantry staples, and you can customize it by adding protein such as chicken, turkey, or even bacon for extra flavor. You can also adjust the type of cheese based on your preferences—cheddar, Monterey Jack, or a mix for a melt-in-your-mouth experience.
- Comfort Food for Any Season: While this soup is perfect for winter, its heartwarming nature makes it a great choice year-round. Serve it with a side of crusty bread, and you’ve got a complete, comforting meal.
Ingredients for Cheesy Wild Rice Soup
- 1 cup wild rice (rinsed)
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups milk (or heavy cream for a richer soup)
- 1 ½ cups shredded cheddar cheese (or your favorite cheese)
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 bay leaf
How to Make Cheesy Wild Rice Soup
- Cook the Wild Rice: Start by cooking the wild rice. Bring a pot of water to a boil, add the wild rice, and cook according to the package instructions (usually around 40-45 minutes). Drain any excess water and set aside.
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables are softened (about 5-7 minutes). Add the garlic and cook for an additional 1 minute until fragrant.
- Make the Soup Base: Pour in the chicken broth, milk, thyme, and bay leaf. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Add the Rice: Stir in the cooked wild rice and continue simmering for another 5 minutes.
- Finish with Cheese: Lower the heat to medium-low and gradually add the shredded cheese, stirring constantly until it’s melted and the soup becomes creamy. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Remove the bay leaf before serving. Ladle the soup into bowls, garnish with extra cheese, and serve with crusty bread for dipping.
Tips for Perfecting Your Cheesy Wild Rice Soup
- For a Thicker Soup: If you prefer a thicker consistency, you can create a roux by whisking together 2 tablespoons of flour with the butter in the first step. This will help thicken the broth as it cooks.
- For Extra Flavor: Consider adding a bit of Dijon mustard or a squeeze of lemon juice at the end to brighten up the richness of the soup. A dash of hot sauce or cayenne pepper can also add a nice kick.
- Make It a Meal: Add cooked chicken, turkey, or sausage to make the soup more filling. This is a great way to use up leftovers and turn this soup into a one-pot meal.
- Vegetarian Version: To make this soup vegetarian, simply substitute vegetable broth for chicken broth and use a plant-based milk like almond or oat milk. For a cheesy flavor, you can even use a dairy-free cheese option.
Conclusion
Cheesy Wild Rice Soup is the ultimate comfort food, offering both creamy texture and wholesome ingredients. Whether you’re serving it for a family dinner, preparing it for meal prep, or hosting guests, this soup will satisfy and impress everyone at the table. Easy to make and even easier to enjoy, this cheesy wild rice soup is a must-try recipe that will soon become a staple in your kitchen.
Add it to your weeknight rotation or make it for your next cozy gathering—your taste buds will thank you!
Frequently Asked Questions
- Can I freeze Cheesy Wild Rice Soup? Yes, this soup can be frozen! Just allow it to cool completely before transferring it to an airtight container. It will last up to 3 months in the freezer. When reheating, you may need to add a little more broth to restore its creamy consistency.
- Can I use regular rice instead of wild rice? While wild rice provides a unique flavor and texture, you can substitute regular rice if needed. Keep in mind that the cooking time will vary, and the flavor may be slightly different.
Serving and Storage Tips for Cheesy Wild Rice Soup
Serving Tips:
- Garnish for Extra Flavor: Elevate your Cheesy Wild Rice Soup with a sprinkle of extra shredded cheese, chopped fresh herbs (like parsley or thyme), or a drizzle of heavy cream for added richness. A few crispy croutons or a side of toasted baguette can also add a delightful crunch.
- Pair It with Sides: This soup pairs beautifully with a variety of sides:
- Salad: A light green salad with a zesty vinaigrette can balance the richness of the soup.
- Bread: Crusty bread, garlic bread, or a warm baguette is perfect for dipping into the creamy soup.
- Roasted Vegetables: Roasted Brussels sprouts, asparagus, or roasted sweet potatoes can complement the flavors and make for a well-rounded meal.
- Serve as a Main or Side Dish: Cheesy Wild Rice Soup is versatile—serve it as a main dish for a cozy dinner, or as a side dish to accompany your favorite entrée like grilled chicken, steak, or a fresh salad.
- Perfect for Meal Prep: If you’re planning to meal prep, serve this soup in individual portions for easy access throughout the week. It’s a filling and convenient option for busy days.
Storage Tips:
- Refrigerating: Store leftover Cheesy Wild Rice Soup in an airtight container in the refrigerator for up to 3 days. Make sure the soup cools to room temperature before transferring it to the fridge to avoid condensation that can affect its texture.
- Freezing: While the cheese in the soup can cause it to change texture slightly after freezing, it can still be frozen for longer storage. Place the soup in an airtight, freezer-safe container and freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and gently reheat on the stove, adding a little extra broth or milk if needed to restore the creamy consistency.
- Reheating: When reheating, do so over low to medium heat to prevent the cheese from separating. Stir occasionally, and if the soup is too thick, you can add more milk, broth, or water to reach your desired consistency. For a quicker option, reheat individual portions in the microwave.
- Storing Ingredients Separately: If you plan to freeze the soup, it’s a good idea to store the cooked wild rice and the soup base separately, as wild rice can become mushy when frozen with the broth. This will help maintain the texture when reheating.
Tips for Maintaining the Soup’s Creamy Texture:
- Avoid Overheating: When reheating, avoid bringing the soup to a rapid boil, as this can cause the cheese to separate and the texture to become grainy.
- Stir Well: Always stir the soup well after reheating to ensure the cheese is fully integrated back into the soup base.
With these simple serving and storage tips, you can enjoy your Cheesy Wild Rice Soup fresh or save it for later without sacrificing its comforting, creamy flavor!
1. Can I make Cheesy Wild Rice Soup ahead of time?
Yes, you can make this soup ahead of time! In fact, it often tastes even better the next day as the flavors have had more time to meld together. Simply prepare the soup, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy, reheat it gently on the stove over low heat, adding a little extra broth or milk if needed.
2. Can I use white rice instead of wild rice?
While wild rice provides a unique flavor and texture, you can substitute white rice if necessary. However, keep in mind that the texture and taste of the soup will be different. Wild rice has a chewy texture, while white rice will become softer and more delicate. If you substitute, be sure to adjust the cooking time for the rice.
3. Is this soup vegetarian or can it be made vegetarian?
The base of the soup is vegetarian if you use vegetable broth instead of chicken broth and non-dairy milk like almond or oat milk. Additionally, you can use a dairy-free cheese alternative to make it entirely plant-based. This makes it a great option for vegetarians or those looking for a dairy-free version.
4. Can I freeze Cheesy Wild Rice Soup?
Yes, you can freeze Cheesy Wild Rice Soup for up to 3 months. Just let it cool completely before transferring to an airtight, freezer-safe container. When reheating, it’s best to thaw the soup overnight in the fridge and gently heat it on the stove. You may need to add a little more broth or milk to restore its creamy consistency, as the texture may slightly change after freezing.
Cheesy Wild Rice Soup
This Cheesy Wild Rice Soup is a creamy, hearty dish packed with nutty wild rice, tender vegetables, and rich, melty cheese. Perfect for chilly days, it’s a comforting and satisfying meal the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
For the Soup Base
- 1 cup wild rice, uncooked
- 5 cups chicken or vegetable broth
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups milk (or half-and-half for extra creaminess)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
For the Cheese
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
Optional Garnish
- Fresh parsley, chopped
- Crusty bread for serving
Instructions
1. Cook the Wild Rice
- Rinse the wild rice under cold water.
- In a medium pot, combine the wild rice with 4 cups of broth. Bring to a boil, then reduce the heat to low and simmer for 40–50 minutes, or until the rice is tender. Drain any excess liquid and set aside.
2. Sauté the Vegetables
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened.
- Stir in the garlic, thyme, and rosemary, and cook for 1 minute until fragrant.
3. Make the Soup Base
- Sprinkle the flour over the sautéed vegetables and cook for 2 minutes, stirring constantly.
- Gradually whisk in the remaining 1 cup of broth and the milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens (about 5–7 minutes).
4. Combine and Add Cheese
- Stir in the cooked wild rice and simmer for 5 minutes to blend the flavors.
- Remove the pot from the heat and slowly stir in the shredded cheddar and Parmesan cheese until fully melted and smooth.
- Season with salt and pepper to taste.
5. Serve
- Ladle the soup into bowls and garnish with fresh parsley if desired.
- Serve warm with crusty bread for dipping.
Notes
- Make It Vegetarian: Use vegetable broth instead of chicken broth.
- Protein Option: Add cooked, shredded chicken or diced ham for an extra hearty meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk to adjust the consistency.