Discover the ultimate comfort food for crisp autumn days: a hearty and wholesome Wild Rice Soup! This delightful recipe combines fresh, seasonal vegetables with nutrient-rich wild rice, all enveloped in a deliciously zesty and creamy broth. Whether you prefer a rich dairy base or a luscious vegan option made with coconut milk, this soup is incredibly versatile. We’ve included detailed instructions for both Instant Pot and stovetop cooking methods, making it accessible for every home chef.

Cozy Autumn Wild Rice Soup: Your New Favorite Fall Comfort Food

As the leaves begin to turn and a gentle chill fills the air, there’s nothing quite as comforting as a warm, nourishing bowl of soup. Our Cozy Autumn Wild Rice Soup has quickly become a beloved staple for many, including us, over the past few winters. It’s a recipe that perfectly encapsulates the essence of fall, bringing together a symphony of seasonal flavors and textures in one heartwarming dish.

This isn’t just any soup; it’s a celebration of autumn’s bounty. It’s generously loaded with an array of vibrant vegetables such as sweet potatoes, kale, earthy mushrooms, crisp carrots, tender celery, and aromatic onions. The star of the show, wild rice, not only adds a wonderful, chewy texture but also contributes a significant nutritional boost, being naturally lower in calories and higher in protein compared to many other rice varieties. But what truly sets this soup apart is its utterly irresistible broth – a masterful blend seasoned with fragrant garlic, a hint of “the bays” (our affectionate term for Old Bay seasoning and a bay leaf), and perfectly finished with a choice of creamy coconut milk or a rich dairy-based cream sauce.

While the original recipe featured a traditional cream sauce, we’ve found ourselves, and many of our readers, gravitating towards the coconut milk version in recent years. This plant-based alternative introduces a subtle hint of sweetness that beautifully complements and balances the savory depth of the vegetables and seasonings. Plus, it effortlessly transforms this comforting dish into a delightful vegan meal, making it suitable for a wider range of dietary preferences. For those who haven’t yet experienced the magic of this vegan rendition, or perhaps haven’t tried this soup at all, now is the perfect time to bring it to the forefront as we dive deep into comfort food season. Below, you’ll find comprehensive instructions for preparing both the dairy and vegan versions, along with flexible cooking options for your Instant Pot (our preferred method for its speed and ease) or a classic stovetop pot. And if you’re yearning for a touch of nostalgic flavor, feel free to enhance it with some shredded chicken for a classic chicken and wild rice soup.

Above all, it brings us immense joy to know that this soup has brought warmth and happiness to so many of your kitchens. Your comments and shared photos of your dinners online truly mean the world to us. So, here’s to the cozy recipes that make this time of year so special. Let’s gather our ingredients and create something truly delicious!

Autumn Wild Rice Soup Recipe: A Step-by-Step Guide (Vegan Version Featured)

Essential Ingredients for Your Perfect Wild Rice Soup

Crafting this flavorful wild rice soup begins with selecting the right ingredients. Here’s a closer look at what you’ll need and some tips for making the best choices:

Wild Rice: For the most authentic flavor and texture, we highly recommend using 100% wild rice. It’s important to note that this is distinct from a “wild rice blend” (which often includes other rice types like brown or white rice) or black rice, which can unexpectedly turn your soup purple! True wild rice offers a robust, earthy flavor and a delightful chewiness that truly elevates this dish. While you’re welcome to use your preferred type of rice, be mindful that different varieties will require varying cooking times, so adjust accordingly.
Flavorful Stock: The foundation of any great soup is its stock. You can opt for either a rich vegetable stock for a fully vegetarian/vegan soup or a savory chicken stock if you prefer a non-vegan base. Choose a high-quality brand or, even better, homemade stock for the deepest flavor.
A Bounty of Autumn Vegetables: This soup shines with a vibrant medley of seasonal produce. You’ll need sweet potatoes for a touch of natural sweetness and body, crunchy carrots, crisp celery, a pungent white onion, earthy mushrooms (baby bellas are fantastic here for their meaty texture), and fresh garlic for aromatic depth. These vegetables not only add layers of flavor but also contribute essential nutrients and beautiful colors.
The “Bays” for Distinctive Flavor: Our secret weapon for this soup’s unique zest is a combination of Old Bay seasoning and a classic bay leaf. Old Bay seasoning, a renowned blend typically used for seafood, adds a complex, savory, and mildly spicy kick that works wonders with the vegetables and wild rice. If Old Bay isn’t readily available, don’t worry – you can find alternative seasoning suggestions further down in the “Recipe Variations” section. The bay leaf infuses the broth with a subtle, aromatic depth that develops as the soup simmers.
Creaminess, Your Way: Coconut Milk or Cream Sauce: This is where you customize the soup’s richness. Our personal favorite, and the star of the vegan version, is unsweetened full-fat coconut milk. It imparts a luxurious creaminess and a perfect hint of sweetness that beautifully balances the savory notes of the soup. Alternatively, for a dairy-based option, you can prepare a traditional cream sauce by creating a roux with butter and flour, then whisking in milk until thickened. Another simpler dairy option is to stir in some half-and-half or heavy cream at the end, adjusting to your desired level of richness.
Fresh Greens: To add a final burst of freshness and a touch of vibrant green, we love incorporating generous handfuls of fresh kale. Its slightly bitter notes beautifully cut through the richness of the broth. However, feel free to use other soup-friendly greens you might have on hand, such as tender baby spinach, sturdy collard greens, or Swiss chard.
Salt & Pepper: As with any delicious recipe, fine sea salt and freshly-cracked black pepper are essential for seasoning. Always taste and adjust to ensure the flavors truly sing.

Mastering the Art of Wild Rice Soup: Instant Pot vs. Stovetop

This recipe offers remarkable flexibility when it comes to cooking methods, allowing you to choose what best suits your kitchen and schedule. Whether you opt for the speed and convenience of an Instant Pot or the traditional, comforting simmer of the stovetop, the general process remains straightforward and rewarding. Here’s a breakdown of the key steps:

Prepare the Soup Base: Regardless of your chosen cooking method, the initial stage involves simmering the hearty vegetables and wild rice in the flavorful broth. The goal here is to cook the wild rice until it’s perfectly tender, absorbing the rich flavors of the stock and seasonings. The creamy element is typically added towards the end to maintain its delicate texture and flavor.
(Optional) Craft Your Cream Sauce: If you’re opting for a dairy-based cream sauce instead of coconut milk, this step can be done concurrently while your soup base cooks. In a separate saucepan, melt butter, then whisk in flour to create a roux. Gradually stir in milk until the mixture is smooth and begins to thicken into a luxurious sauce. This method adds a classic richness to your soup. (Alternatively, simply have your can of coconut milk or half-and-half ready to stir in later.)
Incorporate Creaminess and Greens: Once your wild rice is beautifully tender and the vegetables are soft, it’s time to introduce the finishing touches. Gently stir in your chosen creamy element – either the luscious coconut milk or your prepared dairy cream sauce. Immediately follow with generous handfuls of fresh kale (or your preferred greens). Continue stirring just until the greens wilt and are fully combined, ensuring they retain their vibrant color and a slight bite.
Taste, Season, and Serve: This is perhaps the most crucial step! Take a moment to taste the soup. Adjust the seasoning with fine sea salt and freshly-cracked black pepper to your preference. If you feel it needs an extra layer of savory depth or a subtle kick, a dash more Old Bay seasoning can be added. Serve your warm, comforting soup immediately. It pairs wonderfully with a side of crusty bread for dipping and a light, simple green salad to complete the meal. Keep in mind that as the soup cools, it will naturally thicken. If you find it becomes too thick for your liking, simply stir in a bit more vegetable stock or even a splash of water until it reaches your desired consistency, adjusting seasonings as needed.

Creative Recipe Variations & Customization Tips

One of the joys of cooking is the freedom to customize, and this Autumn Wild Rice Soup recipe is wonderfully adaptable! Feel empowered to experiment with different ingredients and flavor profiles to make it truly your own. Here are some inspiring ideas:

Boost with Protein (Add Chicken): For a heartier meal or a traditional twist, adding chicken is a fantastic option. You can either stir in pre-cooked diced or shredded chicken towards the end of the cooking process, warming it through with the soup. Alternatively, for a richer flavor, you can poach a raw chicken breast directly in the soup alongside the rice. Once cooked, remove the chicken, shred it, and then return it to the pot just before serving. This infuses the broth with even more savory chicken flavor.
Explore Different Seasonings: While Old Bay seasoning offers a distinctive character, this soup is incredibly versatile and can be seasoned in many exciting ways. Consider swapping Old Bay for other global spice blends like Cajun seasoning for a spicier kick, Italian seasoning for a herbaceous Mediterranean vibe, or herbs de Provence for a delicate, floral aroma. Feel free to experiment with your favorite spice mixes to discover new flavor dimensions.
Adjust the Heat (Make it Milder): Old Bay seasoning has a mild underlying spice. If you prefer a soup with less heat, we recommend starting with just 2 teaspoons of Old Bay. You can always taste the soup once it’s finished cooking and add more to achieve your desired level of warmth and flavor.
Ensure it’s Gluten-Free: Good news for those with gluten sensitivities: the vegan version of this soup (made with coconut milk) is naturally gluten-free! If you’re opting for the dairy version and wish to thicken the broth, you can easily make it gluten-free by using a cornstarch slurry instead of a flour roux. Simply mix equal parts cold water and cornstarch until smooth, then whisk this mixture into the simmering soup a little at a time until it reaches your desired consistency. This ensures a beautifully thickened soup without any gluten.
Introduce Other Vegetables: Don’t limit yourself to the specified vegetables. Consider adding parsnips, turnips, green beans, or even some roasted butternut squash for additional depth and nutrition.
Fresh Herb Finish: Garnish individual servings with fresh parsley, dill, or chives for an extra layer of flavor and a beautiful presentation.

Storage and Reheating Tips for Leftovers

One of the best things about making a large batch of this Cozy Autumn Wild Rice Soup is enjoying the delicious leftovers! Properly storing and reheating your soup ensures it tastes just as wonderful the next day (or even several days later).

Storage: Allow the soup to cool completely to room temperature before transferring it to an airtight container. Refrigerate promptly for up to 3-4 days.
Freezing: This soup freezes exceptionally well, especially the vegan version! If freezing, it’s often best to omit the kale until reheating, as frozen and thawed kale can become a bit mushy. Freeze in individual portions for easy reheating. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: For best results, reheat soup gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup has thickened significantly (which it tends to do as it cools), add a splash of vegetable stock or water to reach your desired consistency. You can also reheat individual portions in the microwave, stirring halfway through.

More Wholesome & Heartwarming Vegetarian Soup Recipes to Enjoy

If you’ve fallen in love with the comforting flavors of this Autumn Wild Rice Soup and are seeking more delightful, cozy, and vegetarian-friendly soup recipes this season, you’re in luck! Here are a few more of our absolute favorites that we highly recommend trying:

Creamy Butternut Squash Soup: A silky, sweet, and savory blend, perfect for a cozy evening.
Our Favorite Hearty Vegetable Soup: A classic, robust soup packed with garden-fresh goodness.
Rustic French Lentil and Mushroom Soup: An earthy and satisfying soup, rich with umami flavors.
Zesty Sweet Potato Enchilada Soup: A vibrant, flavor-packed soup with a spicy kick.
Bright Lemony Artichoke Soup: A unique and refreshing soup with a delightful citrusy twist.

Cozy Autumn Wild Rice Soup

4.8 from 1068 reviews

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x

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Description

This Cozy Autumn Wild Rice Soup features fresh seasonal produce, hearty wild rice, and a zesty creamy broth. The vegan version of the soup is listed here in this recipe, or see options below for the cream sauce version.

Ingredients

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6 cups vegetable stock (or chicken stock)
1 cup uncooked 100% wild rice*
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay seasoning
1 (14-ounce) can unsweetened full-fat coconut milk (or see cream sauce option below for dairy alternatives*)
2 large handfuls of kale, roughly chopped with thick stems removed
fine sea salt and freshly-cracked black pepper, to taste

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Instructions

Instant Pot (Pressure Cooker) Method:

Combine base ingredients. In the inner pot of an Instant Pot pressure cooker, combine the vegetable stock (or chicken stock), uncooked 100% wild rice, sliced baby bella mushrooms, minced garlic, diced carrots, diced celery, diced sweet potato, diced white onion, bay leaf, and Old Bay seasoning. Stir all these ingredients gently to ensure they are well combined.
Pressure cook. Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on manual (or high pressure) for 25 minutes. Once cooking is complete, allow the Instant Pot to naturally release the pressure for 10 minutes. This natural release helps to tenderize the wild rice perfectly. After 10 minutes, carefully move the vent to the venting position to quick release any remaining pressure. Once the pin drops, remove the lid and discard the bay leaf.
Add final ingredients. Gently stir the unsweetened full-fat coconut milk (or your prepared dairy cream sauce if using) and the roughly chopped kale into the hot soup until everything is combined and the kale has wilted slightly. Taste the soup and season generously with fine sea salt and freshly-cracked black pepper to your liking. If desired, you can add a touch more Old Bay seasoning for an extra layer of flavor.
Serve. Ladle the warm, comforting soup into bowls and serve immediately. This soup is particularly delicious when accompanied by crusty bread or a fresh green salad.

Stovetop Method:

Sauté the aromatics. In a large stockpot or Dutch oven, heat an additional 1 tablespoon of butter or olive oil over medium-high heat. Add the diced white onion and sauté for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
Add base ingredients. Pour in the vegetable stock (or chicken stock). Add the uncooked wild rice, sliced mushrooms, diced carrots, diced celery, diced sweet potato, bay leaf, and Old Bay seasoning. Stir all the ingredients together thoroughly to combine.
Simmer to perfection. Increase the heat and bring the soup to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pot, and let it cook for 30 to 40 minutes, or until the wild rice is tender and the vegetables are soft. Stir occasionally to prevent sticking and ensure even cooking.
Add final ingredients. Remove the bay leaf. Stir in the unsweetened full-fat coconut milk (or your prepared dairy cream sauce if using) and the roughly chopped kale until well combined and the kale has wilted. Taste the soup and adjust the seasoning with fine sea salt and freshly-cracked black pepper. Add extra Old Bay seasoning if you desire more depth.
Serve. Serve your beautifully crafted, warm wild rice soup and savor the rich, comforting flavors of autumn.

Equipment

Instant Pot Pressure Cooker

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Old Bay Seasoning

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Premium Wild Rice

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Recipe Notes & Expert Tips

Choosing the Right Wild Rice: For this particular recipe, we strongly advocate for using 100% pure wild rice. This choice significantly impacts the soup’s final texture and flavor profile, offering a robust, earthy chewiness that blends perfectly with the creamy broth and tender vegetables. Be aware that wild rice *blends* often contain other types of rice (like brown or white rice), which cook differently and will alter the overall outcome. Black rice, while visually similar, can also impart a purple hue to your soup, which might not be desired. Always check the packaging to ensure you’re getting true wild rice. If you use a different type of rice, be prepared to adjust cooking times accordingly.

Alternate Creaminess Options: While the unsweetened full-fat coconut milk creates a wonderfully creamy and subtly sweet vegan soup, you have other choices for a dairy-based version. A simple alternative is to stir in approximately 1 1/2 cups of half-and-half or heavy cream at the end, adding richness without extra steps. For a more traditional, thickened dairy cream sauce, melt 3 tablespoons of unsalted butter in a separate saucepan over medium-high heat. Whisk in 1/4 cup of all-purpose flour for about one minute to create a roux. Then, gradually whisk in 1 1/2 cups of milk (dairy or non-dairy, if preferred) until the mixture is smooth and free of lumps. Continue to cook, stirring frequently, until the sauce thickens and almost reaches a simmer. Remove it from the heat and stir it into your cooked soup base once the wild rice and vegetables are fully tender. This method yields a classic, velvety texture.

Crock-Pot (Slow Cooker) Advisory: We’ve opted to remove the Crock-Pot/slow cooker option from the primary instructions due to inconsistencies we’ve observed in various slow cooker models. The cooking time required to perfectly soften both the wild rice and vegetables can vary dramatically between different brands and sizes of slow cookers, leading to unpredictable results. Furthermore, an improperly sealed lid can cause excessive broth evaporation, altering the soup’s consistency. For the most reliable and delicious outcome, we strongly recommend sticking to the Instant Pot or stovetop methods. However, if you are determined to use a slow cooker, you can adapt the Instant Pot method: combine all base ingredients as per Step 1 of the Instant Pot instructions, then slow cook the soup on high for 3-4 hours or on low for 6-8 hours, or until the rice and vegetables are perfectly tender. Always monitor the liquid level and add more broth if necessary. Add coconut milk/cream and kale in the final 30 minutes of cooking.