Serving of Vegan Broccoli, Cheese & Wild Rice Soup in a white bowl.

Vegan Broccoli, Cheese & Wild Rice Soup

Allow us to introduce you to your new favorite soup! This delicious wild rice soup is equal parts rich, decadent, and nutritious which will have you coming back for more after each spoonful.

This recipe stars California-grown wild rice and comes to us from Val & Mani of Plant-Based Passport in partnership with USA Rice and TheFeedfeed.

  • Servings
    6
  • Serving Size
    1 bowl
  • Prep Time
    15 min
  • Cook Time
    50 min
  • Total Time
    1 hr 5 min

Ingredients

  • ½ cup California-grown wild rice
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 1 medium carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2½ cups vegetable broth
  • 1 cup unsweetened plant-based milk (such as oat or almond milk)
  • 2 medium potatoes, peeled and diced
  • 2 heads broccoli, chopped into bite-sized pieces
  • 1½ cups shredded vegan cheddar cheese
  • kosher salt, to taste
  • black pepper, or to taste

Directions

  • Cook wild rice according to package instructions, about 45 minutes, and set aside.
    In a large pot, heat oil over medium heat, add onion and cook until translucent, about 3 minutes. Add carrot, celery and garlic, and sauté until carrot and celery soften, about 3 minutes. 
  • Add vegetable broth, vegan milk and potatoes and bring to a boil. Cover and reduce to simmer until potatoes are fork tender, about 10 minutes. Add broccoli florets and cook until fork tender, about 5 minutes.
  • Add cheddar cheese, stir well, and remove pot from heat. Season to taste.
  • Using an immersion blender, blend half of the soup, leaving the remainder intact for texture. (Alternatively, remove 2 cups of potatoes and broccoli to blend in a food processor or blender and then return the blended mixture back to the pot). 
  • Stir in cooked wild rice. Serve immediately.