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?

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 | 1-MINUTE VIDEO


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 Recipe
4.8 from 277 reviews

Cozy Autumn Wild Rice Soup

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Description

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.


Scale

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

Instructions

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.

Notes

*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!

This post uses Amazon affiliate links.

Vegetarian Cozy Autumn Wild Rice Soup from Gimme Some Oven

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427 comments on “Cozy Autumn Wild Rice Soup”

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  1. I doubled this recipe for a large family get together. It got rave reviews. The favour combination is delicious!

  2. my soup also turned purple from the wild rice :(

  3. This soup is really hearty and was a great dinner for a cold winter night. I used a creole seasoning in lieu of old bay and it turned out great. I also added hot French bread. It’s a winner for sure! Thanks for sharing.


  4. We made the coconut version and it was DELICIOUS! We nixed the Old Bay for Nature’s Seasoning and cut the cooking time in half with our Instapot. There’s been far too many times we’ve overcooked our soup using the IP. Thank you for the wonderful recipe – it will certainly become a staplemark in our kitchen!


  5. My husband has been feeling under the weather the past few days so I thought a hearty soup for supper would be just the right meal…and it was. I have looked at this recipe before & read the positive reviews but hesitated to make it since I personally don’t care for mushrooms nor sweet potatoes, (but my husband likes both.) I used chicken broth, combo skim milk/half & half, (staples at our house,) and added about 1.5 cups leftover rotisserie chicken at the end. I must confess to picking out the mushrooms and giving them to my husband but had no issue with the flavor nor texture of the sweet potato in the soup. It was delicious. I will make it again. This time I made it on the stovetop, may try with the Instant Pot next time. My husband’s only disappointment is that I can’t give it more than 5 stars!


  6. WE LOVE THIS SOUP! SO MUCH! I’ve made it about 5 times this winter because we can’t get enough. Seriously though, this soup tastes like the best Tom Kha I’ve ever had, just make sure you use the coconut milk for that creamy yumminess (also we garnish with lime and cilantro). Usually we will sauté and chop up some chicken thighs as well and plop em in towards the end with the coconut milk and kale, which gives it a hearty protein substance that is very filling. I’ve been making it on the stovetop per the directions, but I recently got an instant pot so I can’t wait to try it in there! This soup is so good that my partner and I usually fight about who gets to take the leftovers to work…


  7. My husband and I discovered this recipe a few weeks ago and we have made it every single week for the last month. We cannot get enough! And of course, since it’s just two of us it lasts us a couple days and we just bask in its glory all week until we make it again. THANK YOU. also, we are totally team coconut milk, it’s key to the creaminess.


  8. Best recipe!! Thank you so much for posting the instant pot, crockpot, and stove top directions.


  9. I made this recipe and it’s boyfriend approved! He said it was one of my best soups! So easy to make and so good! The only negative for me was how expensive the wild rice ended up being. But other than that A+


  10. Fantastic! Made with coconut milk, a little less old bay and chicken/chicken broth. Also added a little turmeric. Best soup ever and my 2 year old loves it!


  11. This is awesome! I added vegetable and chicken stock. Added half of a chopped green bell pepper. Also, used 2 boxes of the Rice A Roni Long grain & wild rice adding the seasoning packets. That took the flavor to another level. Used fat free half and half instead of milk. Added diced chicken and italian chicken meatballs. Wow, it was scrumptious!!!


  12. 5 ☆ ALL THE WAY! This soup is so delicious! Best soup recipe I’ve found in a LONG time! Went with canned coconut milk and Garlic and Herb Old Bay Seasoning, only 1T. Had wild rice leftover in the fridge, added it at the end. Used electric pressure cooker 12 minutes on High pressure, since the rice had been cooked separately. The flavors in this soup are amazing and it leaves you craving more!!! Everyone who ate it LOVED it, adults and kids alike! Can’t thank you enough for this recipe!

  13. Oh yea! It was very good! The only thing I substituted was gluten free flour for the thickener. Thank you so much!


  14. I love this soup!!! I made it vegan with the coconut milk and it was perfect. I used the stovetop method and I would like to do that again but I need to transport it to a gathering in a Crock-Pot and possibly leave it on warm or low for a couple hours. Any thoughts on if that would overcook the rice or if too much broth would get absorbed? Thank you!


  15. Loved it! I usually don’t LOVE soup, but this one was better than just soup. I used the coconut milk option to make it dairy free but even if you aren’t dairy free, I highly recommend it! I wasn’t sure about the Old Bay, but it all went together so well.


  16. Fantastic soup. Quick, easy and delicious. Used beef broth and coconut milk and it was full of flavour. The wild rice was the key to an interesting nutty taste.


  17. LOVE this soup! I used coconut milk and it is perfect, I was worried it would be too coconut forward but it’s not. Instead of Old Bay, I used Tony’s Creole seasoning as well as italian seasoning and added a ton of diff veggies. Delicious and will be making again!


  18. The best hearty winter soup. I make this about once a week. The kids love it.


  19. I LOVE, LOVE, LOVE this Soup. Thanks for sharing it.

  20. Thanks for a delicious soup recipe! This is exactly what I was in the mood for. I followed the recipe exactly with the exception of the Old Bay seasoning. Since I didn’t have any on hand I used a generous pinch each of smoked paprika, black pepper, dried mustard, and cayenne pepper and a not-so-generous pinch each of cinnamon, allspice, ginger, and nutmeg. So good! I will definitely be making this one again.


  21. This soup is amaze every time I make it. I’ve sent the recipe to a bazillion people and my husband requests it on the regular. Perfect for autumn, winter, spring…!

  22. Does anyone know how many calories this soup is by any chance?


  23. This is a delicious and hearty soup. I will make it again.


  24. LOVED THIS SOUP!! does anyone know nutritional breakdown so I can track on MyFitnessPal?


  25. I made this recipe a few days ago and I must say it is amazing! I made the vegan version with coconut milk, added spinach as well as kale, added even more mushrooms and used quinoa because I don’t like rice. I ate this for lunch three days in a row and it tasted even better on the third day. This is now my favorite soup recipe and will be apart of my constant rotation.


  26. I read the comments and thought…nah, can’t be THAT good, but I’ll try it anyway.
    Well, it IS that good, even with a couple of substitutes – barley instead of wild rice because I didn’t have any, and home made spice blend (thank you internet for the recipe).
    Simply. Delicious.


  27. This soup was absolutely delicious. I made it on the stovetop with no substitutions. It was filling too. Will definitely be a favorite in my house!

  28. Delicious. I added chilli flakes for a little more heat. Otherwise, followed the recipe for stove top cooking, using kale and Old Bay Seasonings. Was perfect for our Spring snow evening in Colorado!


  29. Fantastic Soup! great way to get lots of veggies into kids!


  30. I have made his numerous times and it never disappoints! It is just comfy goodness. I make it exactly as written.


  31. Made this soup! It was delicious! I substituted he cream for cashew cream which worked really well! ❤️


  32. So I had leftovers if this in the freezer and ate it last night. I very rarely comment on recipes but this one certainly deserves a TOP NOTCH wild rice soup shout!! I’m an avid cook so know the good vs the not so good and this was fabulous! Old Bay was the punch that it needs.


  33. I made this last night using coconut milk instead of the roux (needed to make vegetarian and gluten free) and everyone raved about it and asked for the receipt. Will definitely make it again!

  34. This recipe is awesome! The only thing I did different was use heavy cream and a little flour instead of the milk and flour. Made some cornbread with it.

    • Oh also used Italian seasoning because I didn’t have old bay seasoning and added a little paprika.

  35. This soup is awesome! What a winner!
    I made it on the stove and followed the recipe almost to the tee…
    The only things I tweaked was I poached 3 chicken drumsticks in some water and stock for half an hour first then used that stock water to help make the soup base (mine made 3 cups so I only had to add another 3 cups and some more stock). And I waited til the chicken had cooled to shred it really finely with my fingers.
    I didn’t have the Old Bay Seasoning so I just used some Paprika, season all and mixed herbs, and I couldn’t find only wild rice at 2 supermarkets I went to but I managed to find the brand Uncle Ben’s Brown Rice and Wild Rice Packet which said it served 2 people. I added this in with about 15 minutes to go as it’s already pre-cooked and it worked perfectly! Had it for lunch everyday. Sensational with some homemade cheesy garlic bread too!!


  36. **Bowing down**

    This is the best soup I’ve ever had! So easy to make and tasty! I added cauliflower, butternut squash, and chicken to it (it doesn’t need the chicken). I have passed this recipe on to so many people because I love it SO much. Thank you for sharing!


  37. Wonderful recipe! This is now my favorite soup recipe. I’ve made this several times and everyone in my family loves it!


  38. I made this because we decided to change our diet to a more plant plentiful diet and cut out the majority of meat in our diets. I have to say for this being the first meal we made for this new lifestyle this deserves 5 stars!!! Sooo good. The ol bay really gives it amazing flavor and I never would have thought to use it in something like this. We swapped regular white flour for coconut flour other than that we followed the recipe exactly. It was amazing!!

  39. Okay, it needs to be October now so I can make this. I’m dying to try it.


  40. I made this soup on the stovetop and it was really delicious. I left the veggies in chunks instead of diced and it went over wonderfully with my family. I added a zucchini towards the end also. This will definitely be added to my chilly weather collection. Thanks for sharing!

  41. This soup looks soo great! I want to make it for Thanksgiving this year. I see where you have posted this can be refrigerated up to 4 days. Can you freeze it? Thank you for your time.

  42. Do you have freezer suggestions? We are expecting a baby and I was planning to make this ahead and freeze for easy dinners later. Any tips on containers to freeze in? How long can it freeze etc?

  43. I couldn’t find any Old Bay seasoning so I used cajun spice from a bulk food store and it was really good. So healthy too with a great variety of vegetables and I love the wild rice too. It is a very unique soup. I used almond flour not sure if normal flour would have made it thicker. Delicious though

  44. This recipe is great! I made it almost exactly as is written only i used fat free half and half and light butter. I also substituted the rice using a box of uncle bens. All the vegetables go together great! I did add chicken which is great. The only thing i would change next time is i would only go with the old bay. I added a 1/2 tsp of salt and its on the verge of being too salty. Other than that. I would definitely make it again!