Cozy Autumn Wild Rice Soup

This post may contain affiliate links. Please read my disclosure policy.

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…

More Cozy Soup Recipes:

A few more of my faves, if you’re looking for more soup inspiration. ♡

Hope you enjoy this one, friends!

Print
Cozy Autumn Wild Rice Soup Recipe

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, then place the lid on the slow cooker.
  2. Cook on high for 2-3 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

*Coconut Milk Option: 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!  (After making this soup dozens of times, I now prefer this option to the dairy cream sauce option.)

*Wild Rice: 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.

*Slow Cooking: If using the Crock-Pot method, I recommend keeping a close eye on the soup in the last hour to be sure that the rice doesn’t overcook and soak up all of the broth.  That said, if it does soak up more of the broth than you’d like, just stir 1-2 cups of extra veggie stock into the soup after the rice has finished cooking.

This post contains affiliate links.

Vegetarian Cozy Autumn Wild Rice Soup from Gimme Some Oven

Leave a Reply

Your email address will not be published. Required fields are marked *

809 comments on “Cozy Autumn Wild Rice Soup”

1 13 14 15
  1. This looks delicious! I’d love to try it in my slow cooker. What size slow cooker do you recommend?

  2. This soup is unbelievably good! Such a wonderful recipe!

  3. Just curious.. does anybody else get that creamy/ orange-y color shown in the photos? I’ve made a version of this soup several times (each with wild rice, sometimes on stove, sometimes in pressure cooker) and the rice dyes it deep purple. Which is kind of pretty. But tonight I tried soaking the rice in warm water and rinsing out the color to try and get that nice creamy color (I soaked and rinsed it 3 times). Still super purple. Either way, tastes great!

  4. Winner! I used the stove top method and cooked the rice separately and added just before serving. I used poultry seasoning (no Old Bay in pantry) and a couple of bay leaves. Will be added to our cooking rotation! thank you.

  5. Love this recipe! I added a dash of nutmeg, which I think adds a great depth of flavor with kale and cream sauce. Delicious

  6. I followed this recipe using the pressure cooker directions. It was just awful, period. The ingredients were all family favorites and I highly anticipated serving the soup for dinner tonight. The Old Bay Seasoning ruined the taste of the soup and I like Old Bay! My daughter and I were extremely disappointed in this recipe.

  7. Thanks so much for adding the gluten free option. Have loved your recipes but now must eat gluten free!0

  8. I’m going to make this ALL THE TIME. Ugh delish!!!!

    I used the Trader Joe’s Umami seasoning and instead of milk, I made a slurry with a teaspoon of cornstarch and like a quarter cup of heavy cream. Fabulous.

  9. I made this recipe (or my slightly modified version of it) on the stovetop and it was delicious! I’m definitely adding it to my regular soup rotation.

  10. Loved this recipe! I substituted Cajun seasoning for Old Bay, and we noticed that it’s a lot thicker and heartier the next day, which we preferred. Overall a fantastic fall/winter recipe! Also going to try adding some andouille sausage next time as well.

  11. We hated it. Threw the whole thing away, too much old bay spice in my opinion and sweet potato was still crunchy. Used crock pot method. Maybe its better with instant pot method, but for us total wasted of time and ingredients. Super bummed.

  12. This was a HUGE hit with my family…and there are a lot of us. (9) 😂 I cooked it in the instant pot, added raw, cubed chicken before cooking, and used a can of unsweetened coconut milk in place of the roux. SO delicious! Thank you for a great fall recipe!!

  13. Holy smokes I never knew I could have a love affair with soup until this recipe! ITS SO GOOD! I added extra veggies, subbed the celery with broccoli, and used coconut cream (from Trader Joe’s) instead of milk and it turned out so thick and creamy. I’m in cozy, autumn heaven. Can’t wait to make this again since my batch is almost gone!

  14. The soup turned out purple because of the black wild rice I used. Be careful which rice you choose, unless you eat this soup in the dark :)

  15. Unpopular opinion here…I followed the stovetop version of this recipe to a T. It looked beautiful and smelled good. But both my husband and I thought it had a really funky aftertaste. I’m not sure if we’re just not fans of Old Bay seasoning or what. I wanted to love this so much! All that chopping and cooking time and then we ended up ordering pizza delivery and the soup went to waste. I’ll stick with my old trusted turkey wild rice soup recipe next time.😔

  16. Yum! Was inspired to make this after seeing it on Instagram and oh my goodness, it hit the spot! Perfect for a chilly fall evening :) I made the dairy-free version on the stovetop and added a bit of shredded chicken for protein. It was so easy to throw together and loved by all – this soup is definitely going into our rotation!

  17. This was delicious! I loved all the veggies and how hearty it was. For the dys-lactics at our house I subbed Lactose free butter and a combo of oat milk and lactose free half and half with great results! I also used GF flour blend in the roux— worked great. This makes a lot and some day, when we can get together with people again, I’ll definitely make this for a larger group. It would easily serve 8 and maybe up to 10.

  18. ABSOLUTE YUMMINESS!
    A party for your mouth!
    Made in IP and only added sea salt and cracked pepper just before serving.
    Can I freeze this soup? Please reply.

  19. This is so delicious! Perfect to use up the veggies from my CSA this week. I added one pound of shredded chicken and used half a butternut squash instead of the sweet potato, because that was what I had at hand. And a little extra Old Bay, because I’m from Maryland :)

  20. Hi!! I love this recipe! Just one question: can this soup be frozen? Thank you!!

    • I had good luck freezing this soup. I have read that soups containing milk or cream don’t freeze well, so I followed the recipe but didn’t add the cream sauce until I was ready to reheat the soup. I recommend slightly under cooking the vegetables/rice before freezing as I noticed that the rice absorbed a ton of the liquid and got slightly mushy.

    • This was warm and yummy, exploding with flavor! I made the stovetop version. I added one large boneless chicken breast to cook with the broth and vegetables and only one teaspoon of the old bay seasoning (because it’s quite spicy/hot) and it was perfect. 😋

  21. Recipe was good! Lots of flavour and healthy. I did a couple of things differently- added 2 chicken breasts which I shredded after and added coconut milk instead.
    Only thing I’d do differently next time is keep it in the instant pot for less time. I did the recommended 25 minutes and the sweet potatoes were over cooked.

  22. Just made this tonight-absolutely delicious!! I did the cream sauce version but look forward to trying the coconut milk version next time to compare. This will definitely go into my regular rotation as far as soups!!

  23. This soup is delicious! I am looking around but can’t find the nutritional information.
    How many calories per cup?
    Thanks!

  24. Absolutely deelish! I made it vegan and gf following your suggestions and a tad edgier with crushed red chili flakes. Have made it two more times and frozen in single meal containers for lunches. So darn good!! ❤️

  25. I was excited to make the coconut milk version of this recipe since we skip dairy at our house. I Used old bay Seasoning and honestly I felt like it overpowered the soup. I subbed rutabaga for sweet potato and added spinach. Overall a good soup, but next time I’ll skip the old bay for Italian or Cajun seasoning.

  26. This soup was amazing! Did the italian herbs/coconut milk version of the recipe, but added some diced chicken thigh, turmeric, and curry powder. The flavor was so good and I’ll definitely be making it again. Didn’t need the entire 45 minute cook time.

    • Delicious!! Hubby definitely went back for seconds! Made this on the stovetop and substituted regular potatoes for the sweet potato as I don’t care for sweet potato and Swiss chard for the kale as that’s what I had on hand. Will definitely be making this again and will try it with the coconut milk next time to compare. 😊

  27. Really yummy. Cooked the stove top version. Modifications: Used wild rice blend , sprinkled in a little thyme, onion powder and garlic powder, cooked sweet potatoes first 20 minutes, then added the remaining vegetables. Will definitely book again.

  28. Delicious! I did the instant pot version. I did use a wild rice blend because it’s what I had, and I didn’t have old bay so I did a mix of: celery salt, paprika, parsley, and dill (don’t come at me I put in what sounded good to me 🤪). Anyways, turned out great!! Will definitely make again. I also used oat milk.

  29. Love this. Made it on top of the stove with the coconut milk and it’s hearty and healthy and delicious!

  30. Made this for an October ladies’ lunch. It was perfect. My only modifications were to sub butternut squash for the sweet potato and the coconut milk instead of the cream sauce. Other than that, I followed the recipe to a tee. Everyone asked for the recipe. I will definitely make again!!

  31. Made this soup tonight with red potatoes instead of sweet potatoes and coconut milk, and all I can say is WOW! It’s so flavorful and delicious. Definitely one of the best vegan soups I have tried. Thank you for this recipe! Will be making this over and over again.

  32. Holy cow!! This is the greatest soup. I did it in my slow cooker. I used both butternut squash and sweet potato. I used the coconut milk and spinach instead of kale. I added a small rotisserie chicken shredded. At the end of cooking, there was something missing that I couldn’t put my finger on. My fella who’s a fantastic chef, sprinkled in a pinch of Smokey sea salt. And bam!!! Perfection. This recipe did not disappoint. Will definitely be making again!!

  33. Honestly, I don’t post a lot, but this soup was so good I had to comment! This recipe was fun and straightforward to make and, although the prep work can be a bit time consuming, the actual recipe was simple enough that I had no trouble with it (and I am the worst cook in my family aha). It turned out even better than expected and it looks amazing. I used coconut milk v. cream sauce and didn’t have any old bay seasoning so used a plainer seasoning salt (I like a kick but not anything too spicy). Thanks so much!!

    p.s. For a full fall meal, I recommend the pumpkin bread for a light dessert with coffee! While the soup was on the stove, I made the bread dough and my apartment smelled amazing!

  34. Hello. I will be making this tomorrow!! It looks tasty! I was wondering which one is your preferred cooking method?

  35. Does anyone have a recommendation between the vegetable stock vs chicken stock? Thanks

  36. Our family is COMPLETELY obsessed with this soup. The kids request it constantly. It’s a total winner!