Rustic Tofu Wild Rice Soup

Last updated: April 23, 2021
4.28 from 25 votes
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This creamy, tofu wild rice soup is packed with lots of color, and hearty vegetables like onion, celery, carrots, and a few mushrooms. It simmers with sprigs of thyme for warm undertones, then finished with half & half for creaminess.

Rustic Tofu Wild Rice Soup {vegetarian remake of minnesota wild rice soup}

Making Vegetarian Wild Rice Soup

I grew up eating Minnesota Wild Rice Soup, traditionally made with vegetables, curls of earthy wild rice, cream, and chicken (or pheasant, as my mom would do when my dad had a good hunting season). We are lucky, as our state is known for it’s wild, hand-harvested crop of this aquatic grass that bears a resemblance to an edible grain.

I’ve worked with House Foods to celebrate the versatility and nutrition of tofu, creating recipes for 10 different states that highlight a regionally inspired dish or ingredient. It was natural to pick Wild Rice Soup for my home state of Minnesota, and I have to say – I love the springy cubes of tofu just as much as the traditional chicken version.

Rustic Tofu Wild Rice Soup {vegetarian remake of minnesota wild rice soup}

What to Serve with Wild Rice Soup

Bread is always a good choice! Or cornbread muffins. Here are some of my favorite recipes to serve this soup with:

How to Store Wild Rice Soup

I found the leftovers stayed well in the refrigerator for four days, and tasted even better as it sat. The tofu really started to absorb the warming flavors of the soup.

It’s great for packed lunches, and reheating throughout the week for a quick dinner.

Rustic Tofu Wild Rice Soup {vegetarian remake of minnesota wild rice soup}

If you make this Tofu Wild Rice Soup, tag me on instagram with hashtag #heartbeetkitchen or @heartbeetkitchen!

Rustic Tofu Wild Rice Soup

A vegetarian wild rice soup with tofu and extra vegetables.
4.28 from 25 votes
Prep Time :25 minutes
Cook Time :1 hour
Total Time :1 hour 25 minutes
Author: Amanda Paa

SCALE:

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 3/4 cup sliced celery
  • 1 cup sliced carrots into thin coins
  • 3/4 cup chopped mushrooms
  • 3/4 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 3/4 cup dry wild rice
  • 5 cups low sodium vegetable broth
  • 2 sprigs fresh thyme
  • 1 tablespoon cornstarch
  • 1 cup half and half
  • 1 1/2 tablespoons Dijon mustard
  • 1 box firm or extra firm organic tofu water pressed out and cut into 1/4 inch to 1/2 inch cubes
  • 1/4 cup fresh minced parsley

Instructions

  • In a large dutch oven, heat olive oil over medium-high heat. Add onion and stir, cooking for two minutes. Then add celery, carrots, mushrooms, and salt. Stir to coat, and cook for 8 minutes to soften all the vegetables. Add oregano, black pepper, and wild rice, stirring to combine.
  • Add vegetable broth and thyme. Bring to a boil, then reduce heat to a simmer and cover. Cook for 45-50 minutes, until wild rice is popped and tender to the bite.
  • In a small bowl, whisk together cornstarch and half and half, so there are no lumps. Then whisk in Dijon mustard. Turn heat down on soup so it is not simmering, and slowly add liquid mixture. Stir to combine, then add tofu and gently stir.
  • Let cook on low for 10 minutes so it thickens and tofu absorbs flavors. Stir in parsley and serve with crackers or bread.

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

April 5, 2017

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18 comments

  1. I made this soup – delicious! – and swapped out the half and half with cashew cream and it worked perfectly! I used 1 cup of soaked cashews with 1 cup water in the blender.

  2. Love love love this soup!! So flavourful and it’s a nice change (at least for me) to all the all-blended-up velouté soups. I used whole milk instrad of half-and-half and was very happy with the taste! Thanka for sharing the recipe!

  3. I want to make but don’t have a Dutch oven! What should I do? Also, can I use coconut milk instead of half and half to make it vegan?

      • Hi Mimi! Regarding the coconut milk + brown rice changes — Coconut milk would change the flavor too much. I recommend an unsweetened almond milk instead, plus an additional tablespoon cornstarch since it will not have as much fat to thicken. Brown rice, I haven’t tried it, so unsure how that would turn out. If you don’t have a dutch oven, a stock pot would also work.

  4. Just made this soup tonight. Verdict: It is warm, hearty and delicious! I doubled the recipe, used mixed rice with wild, baked the tofu on a pan first, and used cashew cream instead of half and half (to make it vegan) and it turned out absolutely perfect. I bet it will taste even better tomorrow. Definitely a keeper and will make again. Thanks!

  5. This soup is delicious. I had less than a full block of tofu in the fridge, so I reduced the recipe by half, and I used fresh oregano, but otherwise made exactly as written.

    It tastes just like traditional chicken and wild rice soup, except for the tofu. The next time I make it I will probably bake the tofu before adding it to make it more toothsome. Or perhaps add roasted cauliflower at the end or something with more bite.

    I don’t know that it is necessary to cook the veggies for 10 minutes before adding the wild rice, since it cooks another 45 minutes after that. Everything will be soft, regardless.

    I like the above poster’s suggestion of adding dried mushrooms. They would be delicious in this stew.

    • I’m so glad you enjoyed it! And I’m happy to know that halving the recipe worked.

      Cooking the veggies for 10 minutes before the wild rice is essential and should not be skipped, as it coaxes out the flavor of these important aromatics, like onion. The soup would be flavorless without it. It would not be the same recipe, nor delicious, without this important part.

  6. Hello, It’s rainy and cold again in Northern California and your delicious soup just made our day! It’s comforting like a chowder. I threw in a few pieces of dried porcini to boost the mushroom flavor, as well as some shiitakes. This is a keeper. Thanks a million, celesta

    • Celesta! So fun that you made this and enjoyed it. Sure sounds like it fit the type of day the weather brought your way. I love the idea of adding some of the dried porcinis! If I have those on hand next time, I’ll add. xo

  7. Your description makes me want to eat this! As a non-meat eater, I’m actually not that big a fan of tofu. However, when it’s cooked right, I’m happy to eat it. This looks and sounds delicious and tempting to my non-tofu tastebuds lol!

    • Tofu wasn’t always on my radar either, but once I learned how to press it and use it in the right applications, things changed! It holds it’s shape and texture much better. Thanks for stopping by, Heidi!