Hearty and comforting, this slow cooker creamy veggie & wild rice soup is like a hug in a bowl! Packed with wholesome ingredients like carrots, celery and spinach, it’s healthy comfort food at its finest. Dairy free, gluten free and vegan.
We’re deep in cozy season, and this slow cooker creamy veggie and wild rice soup is exactly the sort of comfort food that makes a cold evening feel warm. It’s loaded with familiar vegetables — onion, carrots, celery and mushrooms — plus creamy Yukon potatoes and a wholesome wild rice blend. The rice and potatoes give the soup a naturally thick, creamy texture, and a splash of almond milk at the end smooths everything into a velvety finish without dairy.
This recipe is naturally dairy free, gluten free and vegan, making it a versatile option for a variety of diets. It’s also simple to assemble: about twenty minutes of prep, then the slow cooker does the rest while you go about your day. After roughly eight hours on low, the vegetables and rice become tender and the flavors meld into a satisfying, stew-like soup that’s perfect for serving with crusty bread, pita chips, or a bright green side salad.
The soup’s character is hearty and rustic. Chunks of potato and slivers of mushroom add body, while the wild rice provides a pleasant chew and a grain-forward creaminess as some of the rice breaks down during the long cook. Fresh spinach is stirred in at the end to add color and a gentle, leafy bite. A final squeeze of lemon or a sprinkle of chopped parsley will lift the flavors if you prefer a brighter finish.
Tips & Tricks For This Slow Cooker Creamy Veggie & Wild Rice Soup
- The recipe benefits from a full 7 to 8 hours on low so the potatoes and rice soften fully and the flavors have time to develop. If your slow cooker runs hot, check earlier; if it runs cool, you may need a bit more time.
- Any unsweetened plant milk can replace the almond milk if you prefer oat, soy, or cashew milk. Use plain, unsweetened varieties to avoid altering the savory profile.
- Add the fresh spinach at the very end. Stir it into the hot soup, then let the pot sit covered for about 10 minutes so the leaves wilt gently. This helps them integrate without becoming overcooked or mushy.
- Season to taste after the rest period. The recipe starts with a base of salt, pepper and dried herbs, but a final adjustment — often another 1/4 to 1/2 teaspoon of salt and a pinch of black pepper — brightens the finished bowl.
- For a pop of freshness, garnish with chopped parsley or a light squeeze of lemon juice right before serving. A drizzle of good olive oil can add richness if desired.
Additional Slow Cooker Recipes You Might Enjoy
- Slow Cooker Sweet Potato Spinach Curry
- Slow Cooker Thai Sweet Potato Soup
- Crockpot Chicken, Wild Rice and Butternut Squash Soup
- Crockpot Stuffed Pepper Soup
Did you make this recipe? Leave a review or rating if you liked it — feedback helps others discover great recipes and helps refine the flavors for home cooks.
Slow Cooker Creamy Veggie & Wild Rice Soup
about 5 to 6 servings
20 minutes
8 hours
8 hours 20 minutes
Hearty and comforting, this slow cooker creamy veggie & wild rice soup is like a hug in a bowl! Packed with wholesome ingredients like carrots, celery and spinach, it’s healthy comfort food at its finest. Dairy free, gluten free and vegan.
Ingredients
- 1 medium onion, diced
- 2 medium carrots, peeled and chopped
- 2 medium ribs celery, chopped
- 1 (8 ounce) package baby bella mushrooms, sliced
- 1 pound Yukon potatoes, cut into ½ inch chunks
- ¾ cup uncooked wild rice blend
- 6 cups low-sodium vegetable broth
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 (5 ounce) bag fresh baby spinach leaves
- 1 cup unsweetened plain almond milk (or other unsweetened plant milk)
Instructions
- Add the onion, carrots, celery, mushrooms, potatoes, rice, broth, garlic, salt, pepper, thyme and oregano to a crockpot and mix to combine.
- Cover and cook on low for about 7 to 8 hours, until the veggies are tender and the rice is soft.
- Turn off the crockpot. Add in the spinach and almond milk and mix to combine. Place the cover back on the slow cooker and let sit for 10 minutes to wilt the spinach.
- Give the soup another stir, then taste and add additional salt and pepper as needed (about another ½ teaspoon salt is common).
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 148
Total Fat: 1g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 0mg
Sodium: 554mg
Carbohydrates: 32g
Fiber: 4g
Sugar: 5g
Protein: 5g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only.
I take it back — we’re not quite done! If you enjoy easy slow cooker meals, planning a week of crockpot dishes can save time and make evenings much simpler. This soup freezes well in portions and reheats gently on the stove or in the microwave for quick lunches or dinners. Leftovers will thicken in the refrigerator; thin with a splash of broth or plant milk when reheating to reach your preferred consistency.
