Sweet Potato Mushroom and Wild Rice Soup
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This Sweet Potato Mushroom and Wild Rice Soup recipe is the perfect vegan fall soup. This wild rice mushroom soup is hearty and comforting.
Wild rice and mushroom soup is the perfect comforting combination
When I think of wild rice soups I always think of my dad. Several times during each fall and winter I would come downstairs on a Sunday to see him standing over a pot of wild rice soup.
I decided to pair my wild rice with some sliced mushrooms and cubed sweet potato to make an extra hearty soup. Then, I grabbed a can of coconut milk to stir in with the broth to make the soup creamy, but still plant based.
This sweet potato mushroom soup is lovely on its own or with some extra protein added in. Stir in some leftover turkey from Thanksgiving or shredded chicken breast to make this soup even better.
What kitchen tools will I need to make this Sweet Potato Mushroom and Wild Rice Soup?
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cups
- Liquid measuring cup
- Large pot or dutch oven
- Mixing spoon
What ingredients will I need to make this creamy sweet potato and wild rice soup?
You will be amazed at how easy it is to make this comforting fall soup with just a few healthy ingredients.
- Garlic
- Oil
- Celery
- Carrots
- Onion
- Mushrooms
- Wild rice
- Sweet Potato
- Salt, pepper, smoked paprika, crushed red pepper
- Vegetable broth
- Coconut milk
- Balsamic vinegar
Ingredient Substitutions
If you do not want to use coconut milk to make this wild rice and mushroom soup creamy, you can use any non dairy creamer like a hazlenut or almond milk creamer. You can use brown rice in place of wild rice.
If you do not like sweet potatoes, feel free to use russet potatoes instead! My favorite mushrooms to use for this soup are baby bella mushrooms. You can use portobello, shiitake, crimini or button mushrooms instead.
Can I add meat to this healthy sweet potato mushroom soup?
Yes! You can easily stir cooked meat into this mushroom and wild rice soup. Amy and I stirred some shredded chicken into each bowl. You can use this recipe to make a shredded chicken in the instant pot.
This is also the perfect soup to make after Thanksgiving. You can take some of your leftover Thanksgiving turkey, shred it or cube it, and mix it right into the soup.
Let’s make Sweet Potato Mushroom and Wild Rice Soup!
Step 1: Prep ingredients and saute
To begin, mince garlic, dice carrots, celery and onion, slice mushrooms and peel and cube sweet potato. Then, heat oil, garlic, onions, carrots and celery in a large pot or dutch oven over medium-low heat.
Then, saute until soft and fragrant – about 8 minutes. Add salt, pepper, and smoked paprika to the pan and saute for an additional 2 minutes.
Step 2: Bring to a boil and simmer
Next, add sliced mushrooms, cubed sweet potato, vegetable broth, coconut milk, and wild rice to the pot.
Then, increase to medium high heat and bring the mixture to a boil. Once boiling, reduce to a simmer.
Cover the pot and simmer for 45 minutes stirring frequently. Turn off the heat and remove the pot from the hot burner.
Step 3: Season and enjoy!
Then, stir in 1 tbsp balsamic vinegar. Trust me on this! The hint of acid adds lots of flavor.
Finally, serve the soup on its own or with some cooked meat mixed in for extra protein.
Garnish this wild rice mushroom soup
Top this comforting vegan sweet potato soup with fresh garnishes to enhance the flavor. I like to serve it with parmesan cheese and fresh herbs like parsley.
I also serve it with coarse sea salt and fresh cracked black pepper!
How long will this sweet potato mushroom soup keep in the fridge?
Once prepared, allow the soup to cool completely and then transfer to an airtight container. Store in the airtight container in the fridge for up to 7 days. Reheat on the stovetop or in the microwave.
Can I freeze this hearty vegan wild rice soup?
Yes! If you want to make a batch of this sweet potato soup and save some for later you can freeze it. Just allow the soup to cool completely, place in a freezer friendly container and freeze. The soup should be good in the freezer for up to 3 months.
I like to freeze in smaller containers so I can defrost individual portions. Defrost the soup in the fridge or in a water bath.
Check out these other delicious homemade soup recipes!
- Homemade Chickarina Soup (Progresso Copycat)
- Sweet Potato Paleo Chili
- Creamy Chicken and Brown Rice Soup
- Sweet Potato and Sausage Curry Soup
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Sweet Potato Mushroom and Wild Rice Soup
Creamy vegan sweet potato, mushroom and wild rice soup
Ingredients
- 3 tbsp oil
- 4 cloves garlic
- 1.5 cups diced celery
- 1.5 cups diced carrots
- 1 large yellow onion
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper
- 3 cups sliced mushrooms
- 1 cup dry wild rice
- 1 large sweet potato
- 1 can coconut milk
- 4 cups vegetable broth
- 1 tbsp balsamic vinegar
Instructions
- Mince garlic. Dice carrots, celery and onion. Slice mushrooms. Peel and cube sweet potato.
- Heat oil, garlic, onions, carrots and celery in a large pot or dutch oven over medium-low heat
- Saute until soft and fragrant – about 8 minutes
- Add salt, pepper, and smoked paprika to the pan and saute for an additional 2 minutes
- Add sliced mushrooms, cubed sweet potato, vegetable broth, coconut milk, and wild rice to the pot
- Increase the heat to high and bring the mixture to a boil
- Once boiling, reduce to a simmer
- Cover the pot and simmer for 45 minutes stirring frequently
- Turn off the heat and remove the pot from the hot burner
- Stir in 1 tbsp balsamic vinegar (trust me on this!)
- Serve the soup on its own or with some cooked meat mixed in for extra protein
Hannah says
The balsamic vinegar added at the end – sooo good!
★★★★★
Madeline says
Yes!! That is the best part!!
Bianca says
This soup was SO good. I made it without the rice for less carbs and added in some shredded chicken and wow. Can’t wait for all the leftovers!
★★★★★
Madeline says
thats so smart!! love that swap!! Thank you!
D says
Could this be made in a pressure cooker?
Madeline says
yes it can but the rice expands quite a bit so make sure its one of the larger pressure cookers like 8-10 quarts
Kaelin says
This is literally the best fall soup EVER!
★★★★★
Madeline says
Ah thank you so much!!
Nichole says
Made this for my whole family and it was a big hit! Everyone got at least a second helping. Definitely a great staple fall recipe.
★★★★★
Jessica says
This is the most amazing fall soup! I used quinoa instead of rice because I had it on hand and it still came out perfect. Added bonus: was somehow even better the next day for leftovers- can’t wait to make this again!
★★★★★
Madeline says
amazing! So glad that substitution worked! Thank yoU!!
Bird says
So flavorful and hearty-especially for a vegan soup. I will definitely be making this again! Delicious!
Shannon says
This was really, really good. Made excellent lunch leftovers for a couple days as well. The coconut milk & balsamic really set it apart from other earthy soups & stews.
★★★★★
Madeline says
wonderful!! Thank you!!
Jojo says
Made this last night for dinner! It was so yummy. Even husband who is not a fan of mushrooms loved it. He wants me to make it again!! I know what my Friday night dinners will be!!
Madeline says
yay!! I am soo glad! Thank you!
Elisa says
Delicious and perfect for the start of fall!
★★★★★
Ivonne Peredo says
This soup was delicious !! I did have to add a little extra stock when reheating the leftovers as the rice absorbed a lot of the broth. But absolutely delish !!
Madeline says
Good to know the bit about the broth! Thanks so much!
Caroline says
Another delicious recipe from MadAboutFood! Can’t wait to make this all winter long!!
★★★★★
BBM says
Made this soup after seeing it on IG and it was even better than I imagined. I shredded the rest of a rotisserie chicken I had in the fridge and added that to the soup and also added an extra cup of broth bc it looked like it needed more liquid and it was perfect. Also – made a lot and def is a soup you look forward to eating again. This will def be a soup I will make over
★★★★★
Rosa says
This is my new FAVORITE soup! Since I’ve switched to a more plant based diet I’ve been looking for staples to make for weekly food prep. This is my number one go to. I enjoy soups all year long so no need to wait for fall to enjoy this! Everyone in the house loves it. Sometimes they will add shredded chicken to their own bowls for added protein.
★★★★★
Madeline says
I love to hear it, Rosa! Thanks so much!
Allie says
This was INCREDIBLE. So flavorful, easy, and jam packed with veggies. Obsessed.
★★★★★
Madeline says
So glad you liked it! Thanks!
Jan says
This was very good. I made a roux of 4T butter,1/4 c AP flour, 2 c whole milk instead of coconut milk. My family loved it. Served with crusty bread. Yummy
★★★★★
Madeline says
That sounds great! So glad you loved it
Erin says
The soup was really good, but I would NOT suggest boiling it once you add the coconut milk. The heat made the milk curdle. I added some ice cubes and thankfully it all blended together well. I googled how to avoid milk curdles in soup and every entry said not to use high heat once you add a dairy type product.
★★★★
Madeline says
coconut milk is not dairy so it should never curdle! Its boiled in many recipes. Did you use a dairy milk?
Erin says
Well I did use half and half instead because they were out of coconut milk. What can I do to avoid curdling?
Madeline says
Gotcha! No worries next time do all your simmering and while thats happening pour about 1 cup half and half and let it come closer to room temp. Turn soup to low after simmering and slowly stir in the milk. It should not curdle.
Jillian K says
Even better the next day- I added ground chicken!
★★★★★
Madeline says
That’s a great idea! And love to hear the leftovers are great too.
emily says
This is THE BEST wild rice and potatoes soup out there. I’ve made it for so many friends and every single one asks for the recipe. It’s easy, nourishing and I love it’s dairy and gluten free-without tasting like it’s missing something. It’s creamy and reheats like a dream. Maddie, you killed it here 👏🏽
Madeline says
woohoo thank you so much! love that you make it for friends <3
gracie says
What can I sub for coconut milk if I am allergic!? balsamic is so smart 🙂
★★★★★
Madeline says
regular half and half OR another non dairy creamer like almond or cashew milk creamer.
Rachel says
WOW! This soup is fantastic. Easy and full of flavor.
★★★★★
Madeline says
Yay love to hear it! Thanks!
Caroline says
This was delicious! I added some kale at the end for some greens. Going to keep this in my fall/winter soup rotation!
★★★★★
Madeline says
Great idea with the Kale! Thanks Caroline!
Ali says
Such a great comforting and hearty soup! I live alone and usually cut all soup recipes in half, but after trying this one for the first time, I went back the next day and made another half batch to last me all week. I have to admit I was skeptical about the balsamic at the end, but seriously trust Madeline on this one!!!
★★★★★
D.B. says
This soup was so good! The balsamic vinegar really did add a nice touch I wasn’t expecting. I added cooked ground chicken for some protein and it worked well. Will definitely be making this again.
★★★★★
Madeline says
thanks! chicken addition sounds great!
Brian says
Fabulous recipe, thank you. I sautéed fresh king prawns in butter and added to soup when serving 😋
Madeline says
omg that addition sounds INCREDIBLE
Mona says
Even my kids liked it
★★★★★
Madeline says
yay I love when people tell me that! thanks Mona!
Laura Marchetti says
This was so good! Will definitely be in our rotating recipes!
★★★★★
Madeline says
Yay! Thanks, Laura!
Carissa B says
Delicious! So quick and easy to make.
★★★★★
Madeline says
Yay! Thanks, Carissa!
Lynne says
If I don’t have balsamic vinegar can I sub cider vinegar or lemon juice?
Madeline says
Apple cider vinegar would work as a substitute but I wouldn’t recommend lemon juice. Thanks!