Rustic Tofu Wild Rice Soup

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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.

Wild Rice Soup with Tofu

This recipe starts similar to other wild rice soup recipes, sautéing celery, onions, and carrots to build a great base. Mushrooms are added as well, a great vegetarian ingredient for umami.

You’ll then add the broth and wild rice, simmering the soup until the wild rice has started to break open and is tender to the bite. To finish things, the tofu and half and half are added as well, adding richness and protein. As this soup sits, the tofu soaks up all the wonderful flavors of traditional 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:

• Fluffy Sourdough Focaccia
• Cheesy Gluten-Free Garlic Bread
• Pesto Strawberry Caprese Salad

How to Store Wild Rice Soup

I found the leftovers stayed well in the refrigerator for 4 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. I also have many more gluten-free soup recipes for meal prep.

More Tofu Recipes:

• Grilled Veggie Kabobs with Tofu
• Grilled Tofu with Chimichurri
• Crispy Baked Salt & Pepper Tofu

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Rustic Tofu Wild Rice Soup

A nourishing vegetarian wild rice soup with tofu and fresh vegetables. It's creamy, hearty, and full of amazing flavor.

4.34 from 27 votes

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Prep Time :25 minutes minutes

Cook Time :1 hour hour

Total Time :1 hour hour 25 minutes minutes

Yield: 6 servings

Author: Amanda Paa

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

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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 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.