I’ll be the first to admit, I love cooking. But, on days where I’m swamped with work, sometimes I just want something quick. Introducing this soup. Listen, if you can dump everything into a pot, then you can make this soup. I’ll try to explain why it’s so good. It’s the starch in the wild rice. It leaks out when it’s boiled. So, what that does for the thickness of the soup is astounding. The flavors are really unmatched. Plus, the vegan half and half helps add even more creaminess. Isn’t that what a great soup is all about? Good flavors with amazing creaminess!

Lazy Cheddar Wild Rice Bisque

About 8 cups of vegetable stock
2 cups of wild rice mix
1 cup of quinoa
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of ground fennel
1 teaspoon of garlic powder
3/4 teaspoon of dried Italian seasoning
2 cups of vegan cheddar cheese
1 cup of vegan half & half

To start the soup, add the vegetable stock to a pot and bring it to a boil. When it’s boiling, add in the rice and quinoa and cook until tender. Then, season the soup by adding in the salt, pepper, ground fennel, garlic powder, and dried Italian seasoning. Taste the soup. If it needs a bit more salt to your liking, add some.

To finish the soup, add in the vegan cheddar cheese and vegan half and half and stir well to combine. Serve while it’s still warm. This is why it’s a lazy soup. All you do is add the ingredients to the pot and stir. But, it’s soooooo good!

I served my soup with a simple side salad and a vegan creamy dressing along with roasted potatoes and green beans. The potatoes and green beans were tossed in Cajun seasoning and olive oil and roasted until they were golden brown.