Name: Creamy Vegan White Bean and Wild Rice Soup
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 1 tbsp olive oil; 1 cup diced yellow onion; 1 cup diced carrots; 1 cup diced celery; 4 cloves garlic, minced; 2 tbsp vegan butter; 1/4 cup all purpose flour (or gluten free flour); 4 cups chicken-style vegetable broth; 1 cup wild rice, rinsed; 15oz can cannellini or other white beans, drained and rinsed; 4 sprigs fresh thyme (or 1 1/2 tsp dried); 1/4 tsp ground turmeric; 1 tsp salt; black pepper, to taste; 1 tbsp chopped fresh tarragon (or 1 tsp dried); 3/4 cups raw cashews; 1 cup chicken-style vegetable broth

This hearty plant-based soup combines chewy wild rice and creamy white beans for a satisfying meal. It is a rich, nutritious version of a classic comfort dish that is naturally vegan.

List of ingredients

1 tbsp olive oil – used for sautéing the base vegetables.
1 cup diced yellow onion (about 1 small) – provides a sweet, aromatic foundation.
1 cup diced carrots (about 2-3 medium) – adds color and natural sweetness.
1 cup diced celery (about 3-4 stalks) – adds a savory, earthy depth.
4 cloves garlic, minced – provides a pungent, aromatic flavor.
2 tbsp vegan butter – creates a rich base for the roux.
1/4 cup all purpose flour (or gluten free flour) – used to thicken the soup.
4 cups chicken-style vegetable broth – provides a savory, meaty flavor without the meat.
1 cup (5.5oz/155g) wild rice, rinsed – adds a chewy texture and nutty flavor.
15oz can cannellini or other white beans, drained and rinsed – adds creaminess and plant protein.
4 sprigs fresh thyme (or 1 1/2 tsp dried) – adds a subtle woody aroma.
1/4 tsp ground turmeric (optional) – used primarily for a pale golden color.
1 tsp salt, more to taste – enhances all the other flavors.
Black pepper, to taste – adds a mild spicy heat.
1 tbsp chopped fresh tarragon (or 1 tsp dried) – provides a distinct anise-like French flavor.
3/4 cups raw cashews – the primary base for the vegan cream.
1 cup chicken-style vegetable broth – used to blend with cashews for the cream.

step-by-step instructions

Sauté the vegetables: Heat a large heavy bottomed pot over medium heat. Add the olive oil, diced onion, carrot, celery, and a pinch of salt, cooking until the onion is translucent (about 8-10 minutes).
Prepare the roux: Stir in the minced garlic and vegan butter, cooking for about 60 seconds until the garlic is fragrant. Sprinkle the flour over the vegetables and stir well to coat, letting it toast for one minute.
Simmer the soup: Slowly pour in the vegetable broth while stirring constantly. Add the rinsed wild rice, white beans, thyme, tarragon (if using dried), turmeric, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender.
Create the cashew cream: While the soup simmers, soak cashews in boiling water for at least 30 minutes (skip this if using a high-powered blender). Drain the soaking water, then blend the cashews with 1 cup of broth until completely smooth.
Final thickening: Stir the blended cashew cream and fresh tarragon into the soup once the rice is tender. Return to a simmer for another 10 minutes until the soup reaches your desired thickness.
Season and serve: Taste the soup and add additional salt, pepper, fresh thyme, or fresh tarragon as needed to balance the flavors.

Ways to customize your soup

Using Coconut Milk instead of Cashews

If you have a cashew allergy or prefer not to use a blender, you can substitute the cashew cream with full-fat canned coconut milk. For the thickest texture, use the solid coconut cream that settles at the top of the can. Use approximately 1 to 1.5 cups of coconut milk depending on how rich you want the soup to be.

Almond or Sunflower Seed Cream alternatives

Blanched slivered almonds or hulled sunflower seeds can be blended with broth as an alternative to cashews. Because these seeds are smaller or have different oil contents, they may not be as smooth as cashew cream. It is recommended to strain these creams through a nut milk bag to remove any remaining grit.

Selecting Different White Beans

While cannellini beans are recommended for their creamy texture, navy beans or great northern beans work equally well. Navy beans are slightly smaller and hold their shape better during long simmers. Great northern beans offer a mild flavor that blends seamlessly into the broth.

Gluten-Free Flour Options

To make this recipe gluten-free, replace the all-purpose flour with a high-quality gluten-free all-purpose blend. Rice flour or chickpea flour can also be used, though they may slightly alter the flavor profile. Ensure the flour is whisked thoroughly into the butter to avoid clumps in the roux.

Pro cooking techniques for better texture

Perfecting the Mirepoix Base

The combination of onion, carrot, and celery is known as a mirepoix and is the foundation of this soup. Ensure the vegetables are diced into uniform, small pieces so they cook evenly. Sauté them slowly over medium heat to sweat them rather than browning them, which preserves their delicate sweetness.

Making a Smooth Cashew Cream

Soaking cashews in boiling water for 30 minutes softens the nut’s structure, making it easier to emulsify. If you do not have a high-speed blender, this step is essential to avoid a grainy texture. Always use a small amount of broth rather than water in the blender to maximize the savory flavor.

Controlling the Soup Thickness

This soup is thickened through three different methods: the flour roux, the natural starch from the wild rice, and the cashew cream. If the soup is too thin, let it simmer uncovered for an additional 10 minutes. If it becomes too thick, stir in a small amount of vegetable broth until the desired consistency is reached.

Serving and pairing suggestions

Best Breads for Dipping

A crusty French baguette or a rustic sourdough loaf is ideal for soaking up the creamy broth. To elevate the side, slice the bread, brush with olive oil and garlic, and toast it in the oven until golden. The acidity of sourdough provides a great contrast to the richness of the cashew cream.

Adding Fresh Garnish

Fresh herbs added at the end of cooking provide a bright pop of flavor. Finely chopped parsley or chives can be sprinkled on top just before serving. A light dusting of smoked paprika can also add a subtle depth of color and flavor to the presentation.

Pairing with Side Salads

Because this soup is rich and creamy, it pairs best with a light, acidic side salad. A simple mix of arugula or spinach with a lemon-vinaigrette dressing helps cleanse the palate between bites. Avoid heavy creamy dressings to keep the meal balanced.

Storage and preservation

Refrigeration Guidelines

Store leftover soup in an airtight container in the refrigerator for up to 4 to 5 days. Keep the container sealed tightly to prevent the soup from absorbing other odors in the fridge. Label the container with the date to ensure freshness.

Freezing the Soup

This soup can be frozen for up to 3 months, but the texture of the cashew cream may change slightly. For the best results, freeze the soup base without the cashew cream and add the cream fresh when reheating. If freezing the complete soup, thaw it slowly in the refrigerator overnight.

Reheating Best Practices

Wild rice continues to absorb liquid even after the soup has cooled, which often makes leftovers thicker. When reheating on the stove over medium heat, add a splash of vegetable broth or water to restore the original consistency. Stir frequently to avoid scorching the bottom of the pot.

Troubleshooting common issues

Dealing with Grained Cashew Cream

If your cashew cream feels grainy, it is likely because the nuts were not soaked long enough or the blender was not run at a high enough speed. You can fix this by passing the cream through a fine-mesh sieve before adding it to the soup. Alternatively, blend the cream for an additional 2 minutes on the highest setting.

Fixing Overly Thick Soup

If the soup becomes like a porridge, it is usually due to the wild rice releasing too much starch. Stir in vegetable broth one-quarter cup at a time until the soup is pourable. Avoid adding too much water at once, as this can dilute the concentrated flavors of the tarragon and thyme.

Adjusting Bland Flavors

If the soup tastes flat, it usually needs more acidity or salt to wake up the flavors. Stir in a small squeeze of fresh lemon juice or a teaspoon of apple cider vinegar. This brightens the earthy notes of the wild rice and the richness of the beans.

Frequently Asked Questions

Can I use instant wild rice?

You can use instant wild rice, but the cooking time will be significantly reduced. Instead of simmering for 45 minutes, follow the package instructions for the rice. Be aware that instant rice does not release as much starch, so you may need to increase the amount of flour in the roux for thickness.

Is this soup freezer-friendly?

Yes, it is freezer-friendly, but be mindful that the beans may soften more than usual. It is best to freeze the soup in individual portions for easier reheating. Thaw completely before heating to ensure the ingredients warm through evenly.

Do I have to soak the cashews?

If you own a high-powered blender like a Vitamix or Blendtec, you can skip the soaking process. These machines can pulverize raw cashews into a smooth cream instantly. If using a standard blender or food processor, soaking is required to prevent a sandy texture.

What is the best replacement for tarragon?

If you cannot find tarragon, a combination of fresh parsley and a tiny pinch of anise seed can mimic the flavor. Fresh basil is another option, though it will change the profile from French to more of an Italian style. Always use slightly less dried herbs than fresh herbs.

Can I use a different type of broth?

Any savory vegetable broth will work, but a ‘chicken-style’ broth provides a deeper, more traditional flavor. If you only have plain vegetable broth, add a teaspoon of nutritional yeast or a bit of soy sauce to add the missing umami depth.