Go Back
To make this cozy soup, gather these simple ingredients: - 1 cup wild rice, rinsed - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 6 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 cup heavy cream (or coconut cream for a dairy-free version) - 1 cup frozen peas - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped for garnish Each ingredient adds its own flavor and texture. The wild rice gives a nutty bite. The veggies offer a fresh crunch, while the cream makes it rich and smooth. You can easily adjust this recipe for dietary needs. To make it dairy-free, swap heavy cream for coconut cream. This gives a creamy feel without dairy. If you need a gluten-free option, this soup is already safe. All ingredients are gluten-free, making it perfect for everyone. Using fresh ingredients can enhance the flavor of your soup. Fresh veggies give a bright taste. However, frozen peas work great too. They save time and still taste good. If you have fresh herbs like thyme and rosemary, use them! They add a lovely aroma. But dried herbs are fine if fresh ones aren’t available. Both ways will give you a tasty soup. To start, gather your ingredients. Rinse one cup of wild rice under cold water. Dicing is next. Chop one medium onion, two carrots, and two celery stalks. Mince three cloves of garlic. These fresh veggies add flavor and texture. In your slow cooker, combine the rinsed wild rice, diced onion, carrots, celery, and minced garlic. This mix creates a lovely base for your soup. Add one teaspoon of dried thyme and one teaspoon of dried rosemary for herbal notes. Pour in six cups of vegetable broth to bring it all together. Drizzle two tablespoons of olive oil over the top. Season with salt and pepper to taste. Stir everything well to combine all the flavors. Cover the slow cooker and set it to cook on low for six to seven hours. If you're in a hurry, you can set it to high for three to four hours. The rice should be tender by the end, soaking up the broth. This slow cooking method allows flavors to meld beautifully. After the rice is cooked, it's time to make it creamy. Stir in one cup of heavy cream or coconut cream for a dairy-free option. Add one cup of frozen peas for a pop of color and sweetness. Mix everything well. Let the soup cook on low for another thirty minutes. This step ensures the cream heats through and blends nicely. Before serving, taste the soup and adjust the seasoning with more salt and pepper if needed. Serve it warm, garnished with fresh parsley for a bright finish. Enjoy your comforting bowl of soup! To make your slow cooker creamy wild rice soup truly shine, focus on layering flavors. Start by sautéing the onion, carrots, and celery in olive oil before adding them to the slow cooker. This small step adds depth and richness. Also, consider adding a splash of white wine for acidity. It brightens the flavors and pairs well with cream. Using fresh herbs is another great way to boost flavor. Dried thyme and rosemary work well, but adding fresh herbs at the end can really elevate your dish. Garnish with fresh parsley right before serving for a pop of color and flavor. One common mistake is not rinsing the wild rice. Rinsing removes excess starch and impurities, leading to a cleaner taste. Also, be careful not to rush the cooking time. Cooking wild rice low and slow is key to getting that tender texture. If you are using frozen peas, add them near the end of cooking. This helps keep their bright color and sweet taste. Another error is not adjusting the seasoning. Taste the soup before serving. Sometimes, it needs a little more salt or pepper to bring out the flavors. To ensure your wild rice cooks perfectly, always use plenty of liquid. The rice absorbs a lot, so the 6 cups of vegetable broth in the recipe are essential. Keep the lid on while cooking to trap steam and heat. If you want a thicker soup, mash some of the cooked rice against the side of the slow cooker. This adds creaminess without needing extra cream. Lastly, remember that slow cookers vary. Always check for tenderness before serving. If the rice is not done, allow it to cook longer. {{image_2}} You can make Slow Cooker Creamy Wild Rice Soup even better with extra goodies. Try adding cooked chicken, turkey, or sausage for a meatier dish. If you want a heartier soup, toss in diced potatoes or sweet potatoes. Adding spinach or kale boosts the nutrients, too. Spices can change the flavor a lot. A pinch of cayenne pepper adds heat. You can also add a squeeze of lemon for brightness. Get creative and find your favorite mix! To make this soup vegan, swap the heavy cream for coconut cream. Use vegetable broth instead of chicken broth. You can also skip the meat and focus on veggies. Try mushrooms, zucchini, or bell peppers for extra flavor and texture. To add protein, include lentils or chickpeas. They blend well and make the soup filling. With these changes, you can enjoy a rich, creamy soup that fits any diet. You can cook this soup on the stovetop if you don't have a slow cooker. Start by sautéing the onions, carrots, celery, and garlic in a pot. After they soften, add the wild rice and broth. Let it simmer for about 45 minutes, stirring often. If you use an Instant Pot, it’s even quicker. Sauté your veggies first, then add the rice and broth. Seal the lid and cook on high pressure for 30 minutes. Quick-release the pressure, then stir in your cream and peas. This method saves time but keeps the flavor rich and cozy. To keep your soup fresh, let it cool first. Then, pour it into an airtight container. Make sure to leave some space at the top. This space helps the soup expand as it freezes. Label the container with the date. Store it in the fridge for up to three days. If you want to keep it longer, freezing is the best choice. For freezing, use a freezer-safe container. You can also use freezer bags. Squeeze out the air before sealing the bags. This prevents freezer burn and keeps the soup tasty. To thaw, move the soup to the fridge overnight. You can also use the microwave on low power. Just be sure to stir it a few times while heating. When you reheat your soup, do it slowly. Use a pot on the stove over low heat. Stir often to keep it creamy. If it seems too thick, add a splash of broth or cream. This helps restore the smooth texture. Avoid boiling the soup, as this can affect the creaminess. Enjoy your warm, cozy bowl of soup! Yes, you can use brown rice instead of wild rice. Brown rice cooks longer, so adjust your time. Cook it for about 7-8 hours on low or 4-5 hours on high. The soup will have a different texture and taste, but it will still be good. Wild rice has a nutty flavor and chewy texture, which gives the soup its charm. You can store Slow Cooker Creamy Wild Rice Soup in the fridge for about 3-4 days. Make sure it cools before you put it in an airtight container. If you want to keep it longer, freeze it! It can last up to 3 months in the freezer. Just remember to thaw it overnight in the fridge before reheating. This soup pairs well with many sides. You can serve it with crusty bread or a fresh salad. A green salad with a light vinaigrette adds a nice crunch. You could also try it with grilled cheese sandwiches for a cozy combo. These sides make it a full meal that everyone will enjoy! In this blog, I shared how to make Slow Cooker Creamy Wild Rice Soup. We covered all the necessary ingredients, with diet-friendly options too. You learned step-by-step instructions, tips to enhance flavor, and how to customize the soup. I also explained how to store leftovers properly. Remember, cooking can be fun and rewarding. With these steps and ideas, you'll enjoy a tasty soup that everyone will love. Don't hesitate to try new variations. Happy cooking!

Slow Cooker Creamy Wild Rice Soup

Warm up with this cozy slow cooker creamy wild rice soup that’s packed with flavor and nutrition! Combining wild rice, fresh veggies, and a splash of cream, this easy recipe is perfect for family dinners or meal prep. Set it and forget it as it simmers to perfection, ready to warm your heart and soul. Discover the full recipe and step-by-step instructions to create this comforting dish. Click through to explore the deliciousness!
Print Recipe Pin Recipe

Ingredients
  

1 cup wild rice, rinsed

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 cup heavy cream (or coconut cream for a dairy-free version)

1 cup frozen peas

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped for garnish

Instructions
 

In the slow cooker, combine the rinsed wild rice, diced onion, carrots, celery, minced garlic, dried thyme, dried rosemary, and vegetable broth.

    Drizzle olive oil over the mixture and season with salt and pepper. Stir everything together to combine.

      Cover and cook on low for 6-7 hours, or on high for 3-4 hours until the rice is tender and has absorbed some of the broth.

        Once the rice is cooked, stir in the heavy cream (or coconut cream) and frozen peas, mixing well to incorporate.

          Allow the soup to cook on low for an additional 30 minutes to heat through.

            Taste and adjust seasoning with more salt and pepper if necessary.

              Serve the soup in bowls, garnished with freshly chopped parsley.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6