Wild Rice Cheddar Cheese Soup
Warm up your soul with this rich and creamy Wild Rice Cheddar Cheese Soup, a comforting classic with a hearty twist. Loaded with tender wild rice, sautéed vegetables, and a velvety blend of sharp cheddar cheese, this recipe is the perfect balance of earthy and indulgent flavors. A touch of heavy cream and a hint of paprika elevate this dish while ensuring its creamy, comforting texture. Perfect for chilly evenings, this soup comes together in under an hour and pairs beautifully with crusty bread or a fresh side salad. Whether you're looking for a cozy weeknight dinner or an impressive starter for guests, this Wild Rice Cheddar Cheese Soup will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 5 cups Chicken or vegetable broth
- 2 cups Milk
- 0.5 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the wild rice thoroughly under cold water in a fine-mesh sieve and set aside.
In a large soup pot or Dutch oven, melt the butter over medium heat and add the olive oil.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onions turn translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the all-purpose flour over the vegetables and mix well, cooking for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth, stirring constantly to avoid lumps, and bring the mixture to a simmer.
Add the rinsed wild rice to the pot and cook over medium-low heat for 30-35 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
Lower the heat and stir in the milk and heavy cream. Allow the soup to warm through, but do not let it boil.
Gradually add the shredded sharp cheddar cheese to the soup, stirring until completely melted and smooth.
Season with salt, black pepper, and paprika. Adjust seasoning to taste as needed.
Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1351 mg | 59% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.2 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 392 mg | 30% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 380 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
