Creamy Parslied Wild Rice Soup

In your slow cooker

Print Recipe

Servings: 6–8

The herbs in this aromatic soup will have your house smelling soooo good! Nice and creamy, yet dairy-free, this soup is vegetarian, but it’s easy enough to throw in some chopped rotisserie chicken if you like. Enjoy with our roasted grape and brie crostini.

Ingredients

1 cup wild rice blend

4 cups vegetable broth

2 15-ounce cans creamed corn

1 large onion, peeled and chopped

1 10-ounce bag shredded carrots

3 large stalks celery, chopped

1 large sweet potato,peeled and cubed

2 cloves garlic, peeled and minced (add more if you like)

3 bay leaves

1 tablespoon poultry seasoning

2 teaspoons dried thyme

Salt and cracked black pepper as desired

3–4 large, colorful bell peppers, seeded and quartered

Fresh parsley, chopped

Directions

Combine all ingredients, minus peppers and parsley, in a slow cooker. Cook on high 2–3 hours, or on low 5–6 hours.*
While cooking, toss peppers with oil and roast in 450-degree oven until lightly charred. Roughly chop.
When ready to serve, garnish with peppers and parsley.
If soup is too thick, add more broth to preferred consistency.