Entree: Wild Rice Tomato Bisque Soup

Entree: Wild Rice Tomato Bisque Soup

Makes 4 servings


  • 1 cup uncooked wild rice
  • ½ large yellow onion, about 2 cups, diced
  • 3 garlic cloves, minced
  • 3 tbsp tomato paste
  • 1 tbsp smoked paprika
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 2 tbsp butter
  • Bunch of kale, 4 cups
  • ⅓ cup canned diced tomatoes


For the wild rice:

Choose which ever method you prefer, stove top, baking, Instapot, etc.

You can find these cooking methods on our blog page:)


For the soup:

  1. Dice the onions, mince the garlic and set aside. Remove the stems from the kale and roughly chop.
  2. Add the butter to a large sauté pan on medium heat. Once melted, add the onions and stir occasionally until translucent, about 5 minutes. Add the minced garlic and cook for one more minute stirring constantly.
  3. Add the kale and stir constantly until the kale has wilted, about 2 minutes.
  4. Add the tomato paste and paprika, stir until the tomato paste has darkened, about 3 minutes.
  5. Add chicken stock and tomatoes and bring to a simmer.
  6. Add the cream and wild rice and cook until the soup has thickened, 10-15 minutes.

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