Cozy Autumn Wild Rice Soup

This Cozy Autumn Wild Rice Soup is full of hearty seasonal vegetables and wild rice (plus chicken, if you would like), it’s wonderfully creamy and comforting, and easy to make in the Instant Pot, Crock-Pot or on the stovetop.

Cozy Autumn Wild Rice Soup Recipe

For those days when you’re craving a cozy, creamy, comforting bowl of soup…I have the perfect new recipe for you.

It’s a riff on the classic chicken and wild rice soup of my childhood.  But in lieu of the chicken (which you’re still welcome to add if you’d like), I’ve loaded this soup up instead with lots and lots of seasonal veggies.  And added in some bolder savory seasonings.  And lightened it up a bit by using milk instead of heavy cream.  And the result?

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Basically the most delicious, hearty, sweet-and-savory, thick-and-creamy, comforting soup a girl could ask for.  ♡

Plus, more good news!  It’s easy to make in either the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop — your choice.  And you can adapt the recipe to be gluten-free and/or vegan, if you prefer.  Options, options.  So if you’re ready to cozy up with a warm bowl of soup yourself, load up a shopping bag full of veggies and wild rice, and let’s make some together.

Cozy Autumn Wild Rice Soup Recipe -- made in the Instant Pot (pressure cooker)

Wild Rice Soup Ingredients:

To make this Cozy Autumn Wild Rice Soup recipe, you will need:

  • Wild Rice: I used and loved 100% wild rice (affiliate link) in this recipe, not a wild rice blend.
  • Vegetable Stock: Or chicken stock, whatever you happen to have on hand.
  • Autumn Veggies: Sweet potato, carrots, celery, onion, baby bella mushrooms and garlic.
  • The “Bays”: Old Bay seasoning plus a bay leaf, to season our soup.  (Or see ideas below on different seasoning ideas.)
  • The Cream Sauce: Made from butter, flour and milk, which we will mix up at the end of the cooking time.  Or see options below for a gluten-free and/or vegan alternative.
  • Kale: I also added in lots of fresh kale at the end, or you could sub in baby spinach or collard greens.
  • Salt & Pepper: Don’t forget ’em!

Cozy Autumn Wild Rice Soup Recipe in Stockpot

How To Make Wild Rice Soup:

I have included detailed instructions below for how to make this wild rice soup recipe either in the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop.  But here are the basics. ;)

  1. Cook the base of the soup: Whichever cooking method you choose, we will simmer the base soup ingredients (veggies, rice, broth, seasonings) until the rice is cooked and tender.
  2. Make your cream sauce: Then during the last 10 minutes that the soup is cooking, prepare your cream sauce in a separate saucepan.  Melt the butter, whisk in the flour, then stir in the milk and cook — stirring frequently so that the bottom does not burn — until thickened.  The sauce should be very thick.  (Or skip this whole step and add in a can of coconut milk instead, which is vegan and also incredibly delicious in this recipe.)
  3. Add in the cream sauce and kale: And stir to combine.  Then taste and season with salt and pepper as needed. And…
  4. Serve warm: Preferably with a nice hunk of crusty bread, or some oyster crackers, or whatever sounds good. :)

Cozy Autumn Wild Rice Soup with Kale (Vegetarian)

Possible Variations:

Want to mix things up a bit?  Feel free to:

  • Add chicken: You can either add pre-cooked/shredded chicken.  Or add a chicken breast (or two) to the pot and let it cook along with the rice and veggies, then remove and shred it once it has cooked through.
  • Add more veggies: There are so many other veggies that would be great in this soup too, like cauliflower, butternut squash, parsnips, bell peppers…whatever sounds good!
  • Use a different seasoning: If Old Bay seasoning isn’t your fave, feel free to use any other blends that you like, such as:
  • Make it gluten-free: Feel free to use the vegan option below (it’s delicious!).  Or skip the roux (the butter/flour step) for the cream sauce, and just whisk 1.5 tablespoons gluten-free cornstarch into a saucepan of cold milk.  Heat the milk until it just barely reaches a simmer, whisking frequently, and the milk will thicken up.  Then add it to the soup.  As always, be sure to check that all of your other ingredients are certified gluten-free.
  • Make it vegan: Skip the cream sauce altogether and add in 1 (15-ounce) can of full-fat coconut milk instead.  To be honest, I love the coconut milk version even more than the dairy!

Cozy Autumn Wild Rice Soup Recipe (Vegetarian / Vegan / Gluten-Free)

What To Serve With This Soup:

I recommend serving this wild rice soup with:

Hope you enjoy this one, friends!

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Cozy Autumn Wild Rice Soup

This Cozy Autumn Wild Rice Soup is wonderfully creamy and comforting.  See tips above for how to modify this recipe to be gluten-free and/or vegan, if you prefer.

Ingredients:

  • 6 cups vegetable stock (or chicken stock)
  • 1 cup uncooked 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
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • Kosher salt and freshly-cracked black pepper

Directions:

Instant Pot (Pressure Cooker) Method:

  1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
  2. Cover and set vent to “sealing”.  Cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest there for an extra 10 minutes (natural release).  Then carefully turn the vent to “venting” and release the remaining pressure (quick release).  Remove lid and discard the bay leaf.
  3. Meanwhile, during those final 10 minutes of pressure cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  4. Add the cream sauce and kale to the soup, and stir gently until combined.  Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  5. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

Crock-Pot (Slow Cooker) Method:

  1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker.  Stir briefly to combine.
  2. Cook on high for 4 hours or on low for 8 hours, until the rice is cooked and tender.
  3. Meanwhile, during those final 10 minutes of slow cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  4. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  5. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

Stovetop Method:

  1. Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.
  3. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  4. Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove.  In it, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  5. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  6. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

*As mentioned above, if you would like to skip making the cream sauce (butter, flour, milk), feel free to just add in a can of full-fat coconut milk instead.  It’s dairy-free and vegan, and absolutely delicious in this recipe!

*I used 100% wild rice (not a blend), which I love and recommend for this soup.  Cooking time may vary if you use a wild rice blend.

*Recipe edited from the original to make the milk/butter roux slightly less thick, per reader requests.  Enjoy!

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Vegetarian Cozy Autumn Wild Rice Soup from Gimme Some Oven

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260 comments on “Cozy Autumn Wild Rice Soup”

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  1. What gives this soup the yellow color? Mine didn’t look at all like the picture.

    • You can add a pinch of tumeric for color it will not change the flavor if you want it to be more golden. Most people add it to broth based soups such as chicken noodle etc. In this recipe I like to saute my mushrooms in butter and garlic with parmesan before adding. I also saute some of the other vegetables because I feel it gives a stronger better flavor or I roast them with olive oil and seasonings. That’s just me. : )

  2. SO YUMMY! I missed the note about the coconut milk and I’m SO doing that next time to save calories/ fat.
    I couldn’t find wild rice so used a blend – it made it thicker since the rice absorbed alot of the broth. It certainly didn’t ruin it, but I wont repeat that. As for those who say something is missing I think it’s just the spicing. I only used some seafood seasoning from my fish monger that has a kick to it since I didn’t have old bay. I thought it was perfectly spiced. I followed the stovetop method & will definitely put this on heavy rotation for the winter (even my husband ate it and he isn’t crazy about kale).

    Rating: 5
  3. do you have nutritional value on this recipe?

  4. This soup was delicious!
    My family really enjoyed, thanks!

  5. Everyone who tried this loved it! And I actually made and froze the entire pot *before* I read your suggestion not to…but thankfully, it worked! The rice was a little mushy but it made the soup a bit creamy and still super delicious. Thanks for the great recipe!

    Rating: 5
  6. Hi! I made your soup tonight. I’m eating “Whole Food, Plant Based” and am SOS (salt, oil & sugar) free. Your soup was DELICIOUS! It was really easy to adapt. I used Ras El Hanout instead of the Old Bay seasoning and 2 cans of whole fat Coconut Milk, and of course, no salt. This will be a favorite this winter for me and my family! THANKS!

    Rating: 5
  7. Can’t wait to try this! Can you also freeze it?

  8. This soup is DELICIOUS. I used 8 cups of broth as the veggies really took over and I wanted more liquid, and I used a small can of coconut milk so it wouldn’t be too creamy. I also cooked the rice separate as other people suggested so that it didn’t get overcooked/soggy and added some cajun chicken. We didn’t have Old Bay so I used some oregano, rosemary, thyme, s&p and cajun seasoning and it was divine. Absolutely loved it and will make it again for sure!!

    Rating: 5
  9. The soup was delicious are use my turkey left over from Thanksgiving that works out great

    Rating: 5
  10. Fabulous! I used chicken broth, added chicken, italian seasoning instead of Old Bay, and coconut milk, extra pepper at the end. I will definitely make this again just like this. Perfect!

    Rating: 5
  11. Made this last night and it is so yummy! I did not have sweet potatoes so I used a couple of regular potatoes. And I opted for the coconut milk option. (It did not give it a coconut flavor, just nice a creamy) Just before serving I puréed about 2 cups in the food processor and added back in the pot and it added a nice thickness to the broth. Will definitely make again!
    Thank you!

    Rating: 5
  12. This is a great recipe! Made it tonight and my husband and I both loved it! We added chicken and used broccoli. This is a saver.

    Rating: 5
  13. This was really good. First meal in my instant pot. Followed the recipe with the exception of added a cap full of liquid smoke and used coconut milk for the rue. I love coconut milk 😋. Definitely would make it again.

    Rating: 5
  14. This soup is everything!! I followed the to the T and the results were AMAZING!

    Rating: 5
  15. My family referred to this soup as a gourmet soup. It was delicious. Staple ingredients, simple to follow instructions, and delicious as is! Thank you for sharing this deliciousness with us!

    Rating: 5
  16. What is the serving size on this?

  17. Love, love, love this soup. Made the cream sauce with vegan butter and cashew milk to make it vegan. Also added a can of chickpeas. Yum!

    Rating: 5
  18. I have made this. It is SOOO GOOD. I did substitue unsweetened almond milk for the regular milk and didn’t have any bay leaves on hand. I will make this again and again. I used the stove top method this time, my sister is borrowing my insta pot. Will try that it next time. Thanks for the wonderful recipe.

    Rating: 5
  19. I made it and found the missing flavor! I added a splash of Sherry at the end and it really enhanced the mushroom flavor. Much richer flavor now.

  20. This soup is seriously delicious, like restaurant-quality good. I used frontier brand “seafood seasoning”, which seems to be a similar blend to old bay, same ingredients. I used 1 Tb and that was plenty for my taste. This recipe will definitely be made again!!!!

    Rating: 5
  21. I made this for a soup party I went to with a few modifications and cooked it in the slow cooker. It was a hit!
    I used a russet potato vs sweet, for the rice, I had rice a roni wild rice and I added the seasoning packet as well as the old Bay which I think helped with the something ‘s missing that you all are referring to. Lastly, I needed to use the 8 cups of the Vegetable Broth because the Roux was very thick. I think next time I will use cream or just milk and see how that works.
    Overall, it was very flavorful.

    Rating: 4
  22. Just made this exactly how the directions suggested, using the crockpot method. Turned out so delicious! Ultimate vegetarian comfort food for this chilly weather.

    Rating: 5
  23. I usually make chicken soup of a sort,Chicken noodle, Italian wedding, Chicken and dumplings…last may not count as a soup but oh well. Anyway, I was looking for something different. This is it!! I was skeptical. OMG Delicious! Glad I tried this. I did the stove top version with the roux and add chicken. Will defiantly keep this recipe! Thank you very much!

    Rating: 5
  24. I just finished making this. I followed the recipe exactly for the stove top method and used the Coconut milk method. WOW this is my new FAVORITE soup! It is so good, I made it for tomorrow just in case it didn’t work out Id have time to put something else together but its so good I can’t stop eating it. Thank you so much for sharing this.

    Rating: 5
  25. Soup was amazing. I did make some changes though to make it vegan:
    -I used homemade almond/walnut milk instead of dairy milk.
    -I used vegan butter
    -Added green peas

    Rating: 5
  26. I made this tonight in my Instant Pot and it was good but my sweet potatoes and rice were mushy and blended in. Not what I expected or wanted. Next time I will either use the crock pot or stovetop, or maybe try again in the instant pot but reduce the cook time.

    Rating: 3
  27. I absolutely love this soup! I made mine vegan and gluten free. I used plain soy milk, vegan butter and almond flour. Turned out superb!

    Rating: 5
  28. I made this soup and loved it so much I shared with my friends, who loved it so much they shared with their friends! Thank you for this fall staple for me and my gal pals.

    Rating: 5
  29. Your soup recipe is so very yummy! Been keeping some on hand since I found it for quick meals. I added double measure of Old Bay.

    Rating: 5
  30. I just made this soup and I have to say, absolutely delicious. I used 1/2 the rice and didnt end up adding the milk or coconut milk but the broth was so good I didn’t want to change.

    Rating: 5
  31. This soup is cozy, flavorful, bursting with vegetables. Delicious!

    Rating: 5
  32. Incrediblely tasting soup!! I added the coconut milk at the end as you suggested instead of the milk, butter and flour. It was most delicious! This will be made often this winter!! Very very tasty!

  33. Incrediblely tasty soup!! I added coconut milk as you suggested as an alternative to the flour milk and butter version. Let me tell you… phenomenal! The richness of the coconut milk with the veggies and chicken added! Plus kale at the end! I served it with crusty toasted sourdough and butter! My family loved it!!

    Rating: 5