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