Cranberry Wild Rice Soup

This cozy Cranberry Wild Rice Soup brings together tart cranberries and nutty wild rice in a velvety broth with earthy herbs and tender vegetables. It is the kind of bowl you crave on chilly autumn afternoons or when you want to evoke Thanksgiving flavors any time of year.

The first time I made this soup was for a post Thanksgiving family lunch. Everyone went back for seconds and now my cousin requests it every year. The touch of cranberries always sparks curiosity and becomes an instant favorite.

Ingredients

• Wild rice: It adds a nutty flavor and hearty texture Be sure to rinse well before cooking for best texture Choose hand harvested or true wild rice if possible for a stronger flavor
• Vegetable broth: Forms the savory base Use low sodium so you can adjust seasoning yourself Taste your broth before adding for quality
• Bay leaf: Adds subtle herbal depth Essential for that classic souphouse aroma
• Olive oil or unsalted butter: Either works for sautéing the veggies Use high quality fat for best flavor
• Onion, celery and carrots: The classic trinity for sweet complexity Always start with very fresh vegetables for best results
• Garlic: Brings aromatics over the top Choose plump cloves for potency
• Fresh or frozen cranberries: Bursts of tartness make this special Look for firm shiny cranberries or use frozen straight from the bag
• Apple: Adds a touch of sweetness and balances acidity Go for tart crisp apples like Granny Smith or Pink Lady
• Dried thyme, sage and rosemary: Earthy herbs that highlight the wild rice flavor Use dried for ease or fresh if you have some on hand
• Salt and black pepper: Essential flavor enhancers Opt for kosher salt and freshly ground pepper
• Heavy cream or full fat coconut milk: For creamy richness at the end both work beautifully Full fat makes a noticeable difference
• Fresh parsley: A bright green finish that adds freshness Chop just before serving
• Toasted pecans or walnuts: Optional but so good for crunch and nutty depth Toast nuts lightly in a dry skillet and cool before chopping

Instructions

Prep the Aromatics:

Finely chop the onion and dice the celery and carrots Peel and dice the apple Rinse the wild rice until water runs clear This step ensures even cooking and fully flavored soup

Sauté the Vegetables:

In a large soup pot heat the olive oil or butter over medium heat Add the chopped onion celery and carrots Stir frequently Cook for five to six minutes until the vegetables soften and the onion turns translucent Do not let them brown as gentle cooking builds a sweet base

Bloom the Garlic:

Add minced garlic to the pot Stir constantly for one minute Garlic should smell fragrant but not turn brown This unlocks its full flavor and melds into the vegetables

Simmer the Wild Rice:

Pour in the wild rice vegetable broth bay leaf and dried herbs Season with salt and pepper Stir well Raise heat to bring to a gentle boil

Slow Cook for Flavor:

Reduce the heat to low and cover the pot Let it simmer gently for thirty minutes This slow simmer allows the wild rice to absorb flavors without bursting Open the lid and stir once or twice scraping the bottom to prevent sticking

Add the Fruit:

After thirty minutes stir in cranberries and diced apple Keep the lid off and continue simmering for fifteen more minutes The cranberries will burst and turn the broth a beautiful pink hue Wild rice should be tender with just a little bite

Finish and Adjust:

Fish out the bay leaf Taste and adjust seasoning as needed For a creamy soup gently stir in heavy cream or coconut milk Heat through without boiling to avoid curdling

Serve and Garnish:

Ladle soup into bowls right away Top with a scattering of chopped fresh parsley and if you like a sprinkle of toasted nuts Serve piping hot with a side of crusty bread

Wild rice is my favorite part of this soup Every time I stir those nutty grains into the pot I am reminded of autumn walks in Minnesota with my grandmother who showed me how to tell wild rice from cultivated When I make this soup I smile at those memories especially when the cranberries burst and swirl into the broth

Storage Tips

This soup is a meal prep hero Let it cool before storing Pour into airtight containers and refrigerate for three days or freeze for up to two months Thaw overnight in the fridge and reheat gently on the stove adding a splash of broth or water if needed

Ingredient Substitutions

No wild rice on hand Use a blend of brown and black rice but the texture will be softer Dried cranberries work well just soak them briefly in hot water and use less as they are sweeter Swap in sweet potato cubes for some carrot for a heartier winter version Oat milk gives a decent creamy finish if you need a lower fat dairy free topping

Serving Suggestions

Serve this soup with crusty sourdough bread and a fresh green salad For special occasions top bowls with an extra drizzle of cream and a handful of toasted pecans Makes a memorable starter for Thanksgiving or a light supper paired with a sharp cheddar grilled cheese

Cultural and Historical Context

Wild rice has been a staple for Indigenous communities in the Upper Midwest for centuries Its robust flavor and nutritious profile made it a perfect base for cold weather meals Combining wild rice and cranberries echoes the flavors of North American harvest celebrations and Thanksgiving feasts

Seasonal Adaptations

In fall use a tart apple variety for best flavor Add leftover roasted turkey or chicken for post holiday dinners Spring asparagus tips or fresh green peas stir in at the end add color and brightness

Success Stories

Friends who are skeptical of fruit in soup always end up asking for seconds My youngest nephew once started with a suspicious face and ended up dipping his rolls into the broth licking the bowl clean Sharing this soup always sparks stories about holidays family and what makes comfort food really special

Freezer Meal Conversion

To freeze make the soup without the cream or coconut milk Let cool completely and freeze in two or four cup portions Thaw and reheat then swirl in the creamy ingredient just before serving for best texture and flavor

This Cranberry Wild Rice Soup brings crowd-pleasing flavor and comfort to the table. You’ll want to add it to your holiday and cold-weather soup rotation year after year.

Common Recipe Questions

→ Can I use dried cranberries instead of fresh?

Yes, you can substitute dried cranberries. Use 2/3 cup and add them earlier with the broth for best results.

→ Is this soup suitable for vegans?

Absolutely. Use olive oil and coconut milk instead of butter and cream to keep it vegan-friendly.

→ How can I make the soup creamier?

Stir in heavy cream or full-fat coconut milk after cooking for a luscious, creamy finish.

→ What is the best bread to serve on the side?

Crusty sourdough or cornbread are excellent choices to soak up the flavorful broth.

→ Can I add protein to this soup?

For a heartier version, stir in cooked turkey or chicken just before serving.

→ Are there nut-free garnish options?

Omit the pecans or walnuts for a nut-free bowl—fresh parsley alone works perfectly as a garnish.