Cozy Autumn Wild Rice Soup

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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!

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


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.



  • 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


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.


*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

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697 comments on “Cozy Autumn Wild Rice Soup”

  1. This is absolutely delicious! The prep time, for me, was a lot longer as you’re cutting up so much, and I told my husband “well enjoy it now because I’m not making it again”. A week later I made a double batch because I wanted to share it with family and didn’t want to be without it. My new favorite soup. Thank you!

  2. This soup was amazing! Wonderful flavors and vivid colors. My husband enjoyed it as much as I did.

  3. coming from an Italian family who makes everything from scratch, I’m a picky eater and This soup is delicious!

    I took one of her tips and used some cooked rotisserie chicken breast I picked up From the grocery store but I followed her recipe only With slight variations and it came out great!

    Before you judge and say I changed the recipe, I didn’t. I just add a few extra of the existing ingredients.

    Here’s what I did differently; I used 8 cups of broth instead of 6, 5 large cloves of garlic instead of 4 and added 1 more stick of both celery and carrots than suggested.

    I also found that cooking the wild rice for 45mins did not cut it and I had to cook it 60-70mins instead. But that’s not a big deal.

    This is my go to soup from now on!

  4. Do you add the coconut milk at the beginning or after the soup has cooked in the instapot for 25 mins??

    • to make it vegan, do you mix the coconut milk w/ the flour or just add the coconut milk only?

  5. Unbelievable Soup. Temps dropped and we needed something thick and full of veggies. I doubled the recipe, added one entire head of garlic and added spinach instead of kale.
    We could not eat this fast enough. Served with load of crusty baguette. Thanks for sharing this gem!

  6. 5 star recipe. Delicious! Perfect soup for the fall. I made this stovetop. I sautéed the onions, mushrooms and garlic and put them aside. I was concerned that they might get mushy. I cooked the sweet potatoes and carrots in the broth and then added the veggies. I made my own Bay Seasoning which was Ok. It needed more broth since it seemed thick. I used spinach instead of Kale. Because it seemed thick (probably because I used more veggies than the recipe called for) I used less of the cream sauce. The sauce was a nice addition to make it creamy.
    Will definitely make again. Thank you for the recipe.

  7. This is absolutely one of the best soup recipes I have ever made! I added vegetarian sausage and it was delectable.

  8. I’ve only ever used old baby seasonings for seafood, but not anymore. Loved this soup! Skipped the butter and used a can of unsweetened full fat coconut milk. Excellent!!

  9. Can you make the cream sauce with coconut milk. I’m using coconut milk, but I love the idea of the cream sauce.


  10. The bomb! I did the coconut milk option and added a whole rotisserie chicken and 8 cups of chicken stock because I didn’t have vegetable stock. I also used used creole seasoning because I didnt have old bay! Freaking awesome!!! My picky eaters love it! OMG. THIS IS WONDERFUL!!!

  11. absolutely delicious! i used stove top method, added 2 extra cups broth, the coconut milk, Italian seasoning blend & added parnips

  12. I made one substitution of using red-skinned potatoes instead of sweet potato, which I did not have on hand. I made the mistake of tasting the soup while very hot. It did not seem to have enough flavor, so I added a little more Old Bay; oops, now it has a bit too much of a kick, but is still delicious.
    I will definitely make this again and will enhance the recipe just a bit by sweating the other vegetables with the onions and deglazing the pan with some wine before adding the rest of the ingredients. Thank you Ali!

  13. We made this with some venison and it was pretty great. I used the coconut milk with some chia seeds for thickener instead of the milk and flour.

  14. This soup was delicious! I used cajun seasoning instead of Old Bay, and a combo of kale and spinach. So good! Will try it next time with Old Bay.

  15. This was absolutely delicious! The only change I made was I used butternut squash! I will be making this again!

    • Did you remove anything (carrots) when you added the butternut squash? I’m planning to make it in my instant pot tomorrow.

  16. Can cozy autumn wild rice soup be frozen?

  17. Oh my warm, cozy, flavorful, autumn GOODNESS!!! This is just phenomenal soup. The flavor from the Old Bay MAKES it, in my opinion. I followed the recipe (went with the chicken stock) with the exception of throwing in a small bit of diced red bell pepper that was leftover in the fridge. As suggested, I will make this with various vegetables (whatever is on hand) in the future. This is definitely going into my soup rotation. THANK you for sharing this so-good-for-the-soul dinner delight!

  18. Made the stove top method according to the recipe but substituted 1/2 can coconut milk for the butter, flour & milk….it was AMAZING!! So delicious! Thank you!!

  19. This was awesome! I substituted Kale for spinach. Topped with shaved parmesan.

  20. What can I use instead of Old Bay Seasoning? I am in the UK and can’t get that over here x

  21. I also used baby new potatoes , and spinach instead of Kale.

  22. Yum, this was so good. I’m glad I bought extra ingredients to make it again! I used the coconut milk option instead of cream, and I also used white rice instead of wild (just my boyfriend’s preference). When I make it again for just myself I’ll use the wild rice. I also did this on the stove top, and to keep it simple I did not sautee anything first, just added the garlic and onions to the soup at the same time I added all the other veggies. I liked the Old Bay seasoning, but I think it would have been good without it too. Next time I might try the cajun seasoning instead just because I like a little extra spice.

  23. I made the vegetarian version. And it tastes delicious. My daughter eats not so much vegetable. She loved the soup. Thanks for the recipe.

  24. This was amazing. It was so comforting and warm on a cold autumn night. I used the suggestion to add chicken. I added about a pound of boneless chicken thighs with the broth and other ingredients. I brought it to a boil and simmered for 15 minutes. Then took the chicken out and shredded it and put it back in. Fantastic and even better on the second night.

  25. Wild rice isn’t readily available here in Nepal… but this soup looks like the perfect antidote to the shivering cold of winters here… we have lots of varieties of white rice, a few brown rice options, and occasionally can find black rice available… which would you recommend as a replacement?

    • I would recommend brown or white rice as a replacement. Unfortunately black rice will turn the soup purple! ;)

      Hope you enjoy it!

  26. Made this for the first time today! So easy and simple and my house smells heavenly!! I finished it with a little bit of fresh squeezed lemon juice to cut the sweetness of the canned coconut milk.
    Thank you for my new favourite soup recipe!!

  27. Great soup! My husband doesn’t care for kale so I added small broccoli florets. Delish!

  28. Very yummy but…..just a heads up Old Bay seasoning (which I’ve never used before) has some heat. A little too much for us. Next time I make it I will cut it by 2/3 if not more.

  29. I have just this recipe for the second time in 2 weeks. It has become a new family favorite. What i really need is the nutritional breakdown; calories, fat, carbs, sugar, protein, sodium.

    • I am cooking it now so I can’t rate it yet, but I logged it in My Fitness Pal and with spinach and chicken broth rather than kale and vegetable broth it is:
      Cal – 215
      Fat – 14g
      Carbs – 19g
      Sugar – 5g
      Protein – 11g
      Sodium – 59mg

  30. Thank you so much!!!! My family LOVED this soup! It is a cold snowy night here, and this was perfect. It will be a regular rotation on our menu. I did add two extra cups of vegetable broth and a little more sweet potato. It is so easy to make, and so pretty!

  31. Yum! I made something similar once back but this was so much better. The sweet potatoes and wild rice are so good together. I followed the recipe exactly, and my hubby and I ate it up! I will so remake this. I used a food chopper so prep was a breeze and put it all in the instant pot. I love dump and go meals. Next time I’ll try it with the coconut milk instead of normal milk and flour.

  32. This soup is amazing! I have made it several times and freeze it in individual portions for a quick lunch. Today I added leftover Thanksgiving Turkey and it was fabulous as usual.

  33. Could this be halved?

  34. I’m cooking this on my stovetop now. It smells amazing, but spicy to taste! What can help cut down the spice?

  35. Really Great, easy recipe. Made it as is and it turned out great. Nice job!

  36. Made the stovetop version with butternut squash instead of sweet potato. Really easy to prepare, very flavorful, rich and delicious.

  37. Absolutely delicious! I made the vegan option with coconut milk and I also added broccoli and white cannelloni beans for more protein. Seriously so good and I can’t wait for the leftovers!

  38. Wow this was beyond expectations (even after reading all of the rave reviews)! We followed the Instant Pot recipe as written BUT since it’s the weekend after Thanksgiving, we added a turkey twist. We made stock from the carcass of the turkey we had dry brined for 3.5days then smoked on our Traeger and used that in this recipe which gave the stock great flavor on its own. We added bits of turkey meat (about 3c) at the same time as the kale and cream sauce. So. Good. We decided we would smoke another turkey soon just so we could make this soup again and freeze it for cold winter nights. Thank you!!

  39. I’m not sure in whose world the prep time on this soup would be 15 minutes; it took me that long PER VEGETABLE (perhaps a little shorter on the onion and garlic, since I chopped them in the food processor, but then of course it has to be washed . . .) which added up to well over an hour. Nonetheless, delicious. I used wild rice/brown rice mix, coconut milk, and a box of frozen spinach, since those were what I had on hand. I also seasoned mine with za’atar with some extra sumac and a bit of harissa powder for kick.

  40. Excellent soup! And beautiful to look at too. Will make this again!

  41. I never comment on recipes but this one was unbelievably good. I did the coconut mild prep and added a little yellow curry powder. It was a great cozy soup and we’ll be having it a lot more this winter!

  42. Wow! I made this tonight and it is delicious! The flavors are so yummy. I used 1 tablespoon of vegan butter for my onions. I also used the coconut milk and Cajun seasoning instead of old bay because it is what I had on hand also added extra of my own seasonings such as onion powder and a little basil and extra garlic because why not. I also ended up adding extra cajun seasoning at the very end, and of course salt and fresh ground pepper. My favorite soup I’ve made so far.

    • I also forgot to mention I added a can of white beans and 2 tablespoons of nutritional yeast to the soup for extra protein and skipped the sweet potatoes so I don’t have to many carbs in the soup. I will defiantly try it with the sweet potato next time.

  43. my fiance is trying to eat more veggies (less red meat – yay, finally!)… and this was one of the first recipes i made for us – HE LOVED IT! literally ate the leftovers so fast i almost didn’t get any at all (and i’m not usually a huge fan of leftovers). the old bay seasoning was perfect in this. might add tofu next time. will definitely be making again soon!

    was great with pieces of asiago bagel tossed in right before eating, or even a kings hawaiian roll!

    made with coconut milk sub (no cream sauce); added at the end with the kale. instant pot version.

  44. SO good!!
    Is freezing an option?

  45. Wow.. I hardly ever review things but this is one of the best things I’ve ever made! My husband loved it just as much as I did. If I got this at a restaurant I would be very impressed so it was great to be able to make something that tasted so good at home! I used the stovetop method and maybe added in extra onion just cause I love onion and I ended up adding two cups of water at the end since it wasn’t soupy enough for me without it. It was still incredible! Thank you SO much for this!!!

  46. Just made this soup and absolutely delicious. A nice hearty soup. Put spinach instead of kale and did not add sweet potatoes ( as my husband is not a fan) Would definitely do again. On a cold day…. this soup is perfect.

  47. Sooo good! Unfortunately the market I went to didn’t have wild rice so I looked up what I could substitute. Used long grain brown rice and turned out great! Followed the instant pot recipe for the most part (used half veggie and half chicken broth instead of all veggie) but added one frozen chicken breast. Such a comforting soup! Will definitely be making again.

  48. This soup was sooooo freakin delicious. HIGHLY suggest making it! The only thing I think I’ll do different next time is squeeze a little lemon on top. Very tasty soup, especially for a meat loving husband who is learning to love vegetarian! Delish

  49. Is the coconut milk sweetened or unsweetened?

  50. Loved it, I made one change, I added 1 lb. of Beyond Beef, just to make it a bit more protein hearty. But it was delicious and probably not needed. SO, yummy and will make again for sure.