Cozy Autumn Wild Rice Soup

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This Cozy Autumn Wild Rice Soup is made with fresh seasonal vegetables and greens, hearty wild rice, and a deliciously zesty, creamy broth (made with either coconut milk or cream).  Instant Pot, Crock-Pot and stovetop options all included!

Cozy Autumn Wild Rice Soup Recipe

Who’s ready to warm up with a bowl of wild rice soup? ♡

This cozy autumn wild rice soup has become one of our readers’ favorite recipes here on Gimme Some Oven these past few winters and is also hands-down one of my personal all-time faves on the blog as well.  It’s loaded up with lots of my favorite fresh seasonal produce, from sweet potatoes to kale, mushrooms, carrots, celery and onions.  It’s made nice and hearty with the addition of wild rice, which just so happens to be lower in calories and higher in protein than many other rices.  But best of all, it is made with the most irresistible broth, seasoned with garlic and “the bays,” as I call them, and made creamy with either the addition of coconut milk, cream or a roux-based cream sauce.

After having originally written this recipe with the cream sauce, I have to say that I — as well as so many of you readers — have become much more partial to the coconut version over the past few years, which I think adds the perfect hint of sweetness to the broth to balance out all of those savory flavors, and just so happens to make this recipe vegan too.  So for any of you who haven’t tried that version yet, or this soup in general, I thought I would bump it back to the top of the blog today while we’re right in the heart of cozy comfort food season.  I’ve included instructions below for how to make either the dairy or vegan versions, as well as instructions for how to make this soup in either the Instant Pot (my fave), Crock-Pot, or on the stovetop.  And of course, if you’re craving some nostalgic chicken and wild rice soup, you’re always welcome to toss some shredded chicken in here as well.

More than anything, though, I just wanted to pop in and say how happy I am that so many of you have tried and loved this soup!  It always means so much to me to read your comments and see photos of your dinner online.  So cheers to the cozy recipes that keep us all warm this time of year…and now let’s make some soup!

Autumn Wild Rice Soup Recipe (Vegan Version) | 1-Minute Video

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

Wild Rice Soup Ingredients:

Before we get to the full recipe below, here are a few quick notes about the ingredients you will need to make this wild rice soup recipe:

  • Wild rice: I love using 100% wild rice in this recipe, which is different than a wild rice blend or black rice (which, look out, will turn your soup purple!).  That said, though, you are welcome to use whatever type of rice you prefer in this soup.  Just note that different varieties of rice will require different cooking times.
  • Vegetable stock: You could use either vegetable stock or chicken stock as the base for this soup.
  • Autumn veggies: A seasonal blend of sweet potato, carrots, celery, onion, mushrooms and garlic.
  • The “bays”: I’m a big fan of using Old Bay seasoning and a bay leaf to season this soup.  But if you don’t have Old Bay on hand, I have included some alternate seasoning options below.
  • Coconut milk or cream sauce: I prefer the vegan version of this soup made with coconut milk, which I believe adds the perfect touch of creamy sweetness to balance out all of those savory flavors.  But alternately, you could choose to make a cream sauce (made from milk and thickened with a flour/butter roux), or you could just add in some half and half or heavy cream to taste.
  • Greens: I love adding lots of fresh kale to this soup, but baby spinach, collard greens, or any other soup-friendly greens that you have in the crisper drawer would do.
  • Salt & pepper: As always, for seasoning!

Cozy Autumn Wild Rice Soup Stovetop Version

How To Make Wild Rice Soup:

As mentioned, 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 in general, the method is to…

  1. Cook the base of the soup. Whichever cooking method you choose, we will simmer the veggies and rice in the broth (sans cream) until the rice is completely tender.
  2. (Optional) Make your cream sauce. If you choose to use the cream sauce method, you can prepare the cream sauce in a separate saucepan while the soup cooks by melting the butter, whisking in the flour, stirring in the milk and cooking the mixture until thickened.  (Or you can skip this step and add in a can of coconut milk or some half and half instead.)
  3. Add in the coconut milk (or cream sauce) and kale. Once the rice is ready to go, stir in the coconut milk (or cream sauce) and kale until combined.  Then taste and season with salt and pepper.
  4. Serve. And serve it up nice and warm!  I love serving this soup with some crusty bread and a simple green salad.  Also, note that the soup will continue to thicken as it cools.  So if it gets too thick, feel free to add in extra broth and Old Bay, to taste.

Vegan Wild Rice Soup Stovetop Version with Ladle

Possible Recipe Variations:

This recipe is quite flexible, so feel free to experiment with whatever ingredient variations sound good!  For example, you could…

  • Add chicken: To make chicken and wild rice soup, you can either add pre-cooked diced or shredded chicken to the soup.  Or you can poach a raw chicken breast in the soup while the rice cooks, then remove, shred, and add it back into the soup before serving.
  • Use a different seasoning: This soup would taste delicious with a variety of different seasoning blends (in place of Old Bay), such as Cajun seasoning, Italian seasoning or herbs de provence.
  • Make it milder. Old Bay seasoning is mildly spicy, so if you prefer your soup with less heat, I would begin with just 2 teaspoons of Old Bay.  Then you can always add more to taste later, if you would like.
  • Make it gluten-free: The vegan version of this soup is naturally gluten-free.  But if you are making the dairy version and would like to thicken the broth a bit, I would recommend adding a cornstarch slurry (equal parts cold water and cornstarch mixed together) to the soup until it reaches your desired consistency.

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

More Vegetarian Soup Recipes:

Looking for some more simple, cozy, vegetarian soup recipes this season?  Here are a few more of my faves… ♡

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Cozy Autumn Wild Rice Soup Recipe

Cozy Autumn Wild Rice Soup

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

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.


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
  • 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • fine sea salt and freshly-cracked black pepper

Instructions

Instant Pot (Pressure Cooker) Method:

  1. Combine base ingredients. 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. Pressure cook. Cover and cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest and naturally release the pressure for 10 minutes.  Then carefully open the vent and quick release the remaining pressure.  Remove lid and discard the bay leaf.
  3. Add final ingredients. Add the coconut milk 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.
  4. Serve. Serve warm and enjoy!

Crock-Pot (Slow Cooker) Method:

  1. Combine base ingredients. 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. Slow cook. Cook on high for 1 to 2 hours*, until the rice is cooked and tender.
  3. Add final ingredients. Add the coconut milk 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.
  4. Serve. Serve warm and enjoy!

Stovetop Method:

  1. Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil 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 base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.
  3. Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
  4. Add final ingredients. Add the coconut milk 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. Serve warm and enjoy!


Notes

Wild rice: I used 100% wild rice which I love and recommend for this soup.  Cooking time may vary if you use a wild rice blend or a different type of rice.

Alternate cream sauce recipe: In place of the coconut milk, you can either add 1 1/2 cups half and half.  Or you can make a cream sauce by melting 3 tablespoons of butter in a (separate) saucepan over medium-high heat, whisking in 1/4 cup flour for one minute, and then whisking in 1 1/2 cups milk until the mixture is smooth.  Let the sauce cook until it nearly reaches a simmer, at which point it will thicken, then remove from heat and add the sauce to the soup once the rice has completely cooked.

Slow cooking: Our readers have found that the cooking time for this recipe can vary widely between different brands of slow cookers.  So I recommend testing the rice at the 1 hour point to see if it is close to being tender, and then every 20 minutes afterwards until the rice is ready to go.

Vegetarian Cozy Autumn Wild Rice Soup from Gimme Some Oven

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997 comments on “Cozy Autumn Wild Rice Soup”

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  1. This was amazing!! Used coconut milk. added chicken. Used 8 cups of broth. Will make over and over. Yummy!!

  2. We made this last night in the InstaPot. It was so good! Love the flavor of the coconut broth, and all of the vegetables. My only qualm was that the veggies were too soft, while the rice still had a bite to it, and the rice tended to disappear into the bottom. I will try the stovetop method next time.

  3. I’ve made this soup at least a half dozen times this fall. SO GOOD. My 5-year-old loves it. I’ve made this with half a can of coconut milk versus the whole can and it’s still delicious and creamy.

  4. I try to change it up so my poor family doesn’t have the monotony of the same type of meals. I was hopeful that this one would be a hit. I used coconut milk since my husband is lactose sensitive. I personally thought the recipe was pretty good, but my family did not thus the 3 stars. Unfortunately most of it got thrown away since there was a ton of leftovers, and I can only eat so much. I guess we’ll have to stick with the boring usuals :(

  5. So excellent!!! Thank you I love this recipe and I am rather finicky, because I am, dare I say it… a pretty good cook! Lol I hate to sound full of myself!
    Thank you so much!!!

  6. This was a decent VEGAN soup.

  7. I made this with coconut milk and it was great! My husband and I really enjoyed it, but it was a bit too spicy for our 4 year old. Next time I will try a garam masala blend without cayenne as I think that would go really nicely with the coconut milk and be less spicy.

  8. 5 stars if the rice was done😫 Delish flavor, but if making on the stove top I suggest cooking wild rice first. Wild rice was not done after an hour and a half of boiling, and we used wild rice from local Minnesota. Veggies overcooked waiting on wild rice to be done, but flavor and smells were yummy.

  9. Can I freeze this soup?

  10. I’m so sad. The flavor is amazing but it’s mushy. It’s not a soup, it turned into mush. What did I do wrong? Is it possible to save? Because the taste is great but the texture is all wrong.

  11. Made this tonight and we loved it. Used the coconut milk. Very interesting flavor

  12. I made the wild rice soup and it is delicious. Used the coconut milk to finish it. The color is golden, is very filling. And like you suggested, I tossed In three boneless chicken thighs in the sautéing step. I’m sure the flavor will be even better tomorrow. If there is any left to keep!

  13. We are having an unusually cold winter for the California desert so we’ve been eating more comfort foods. I’ve been adding new soups to my collection. This one is a winner! Such great flavors. I’ll definitely make this again.

  14. This was great. I added some lime and cilantro at the end As garnish and that took it up another notch. Well done with the details and options with dietary type and cool type. Thanks again

  15. Fresh, hardy and flavorful. Easy to put together.
    A crowd favorite!

  16. Has anyone done this vegan and added garbanzo beans for extra proteins?

  17. Made this last night in my crock pot. It is delicious! I used some cut up pumpkin and a small sweet potato, and substituted fresh collards for the kale (because we have 35 healthy collard plants growing in our garden.). I did the cream sauce as I had a smidge of heavy cream to use up, but will try with coconut milk in the future. Yum!

  18. I decided to go vegan on this one. I cooked on the stove top beginning with the vegetable broth and rice first so I could toss in the other vegetables as I go. The prep time took me longer than 15 mins but the end result and was so tasty, filling and delicious! I will definitely be making this wild rice soup again soon. Thanks for sharing this great recipe!

  19. I absolutely love this soup! I’ve made the InstaPot version with coconut milk multiple times. So good for lunch the next day!

  20. Can this soup be frozen? Made a ton and can’t eat it all at once.

  21. I’ve made this soup a few times now and it is amazing! I used the whole can of coconut milk instead of the cream and flour, and used the Instant Pot method and it turned out great both times! Raves all around both times. Is there a way to get the protein in grams for this soup? Thank you!

  22. Delicious will make again.

  23. I made this soup tonight for a get together with my girlfriends. It was fabulous! Prep time and cook time is accurate. I cooked it on the stovetop and followed the directions for the most part :-). I added a red pepper for extra color and used 4 cups low sodium veg stock and 2 cups low sodium chicken stock. For the creme, I used 2% milk but only 1/2 the mixture was needed to thicken. I also used 3/4 teaspoon of Cajun season instead of Old Bay as I am not a big fan of Old Bay. It was perfect and added just a little hint of heat and great flavor. I added a couple of handfuls of baby kale and served it with a crusty French bread and grated Parmesan cheese sprinkled on top. A dollop of sour cream or Greek yogurt would also be a tasty topper. It was a hit! Looking forward To trying it with the coconut milk next time!

  24. This was excellent! I made it last night with the coconut milk option and added in some chicken apple sausage. I had some baby spinach, so I subbed that for the kale (either one would be good), and I did add 2 more cups of broth because I used a wild rice blend (couldn’t find just wild rice). Even my more-on-the-plain-side husband loved it! I added this recipe to my favorites list and will definitely be making it again.

  25. Great recipe! Love the flavours, however I would change the timing to 10 mins on high pressure. 25 minutes breaks down the sweet potato and rice far too much.

  26. I’m obsessed with this soup. It’s the first ever soup recipe I’ve made form scratch, and today I made it for the third time in a month. It’s so delicious and creamy, and it’s really helped me explore more cooking options as I’m newly vegetarian.

    Note: The first time I made it, I was short on vegetable stock so I subbed one cup plain water, then made a little extra cream sauce– and it still turned out friggin amazing. Thanks for the recipe!

  27. Wow! This soup is so yummy and very cozy-tasting! It makes your tummy feel all warm. I’m rating this 4 stars because I had to do a bit of doctoring to get the taste just right. If I would have only used the old bay and s&p it would have made for a very bland soup. I don’t want to be that person that says they love the recipe and then proceeds to mentions all the changes they made to basically make a completely different soup, but I did make a couple of changes and add a few things so here it goes:
    I made the stovetop version.
    -I sautéed a tsp of butter. Once it melted I sautéed the onion, celery, mushrooms and garlic until fragrant. I added like a tsp of olive oil to the veggies bc they looked dry lol.
    -I added onion powder, garlic powder, dried oregano and Tony’s seasoning while the veggies and broth were simmering.
    -It was still missing something after I added the cream sauce and kale so I added fresh lime juice (1 lime) and a little Himalayan sea salt (literally a little…like 3 cracks lol).
    -Brown rice! I couldn’t find wild rice today so I just used some brown rice I cooked a few days ago. I threw it in while I prepared the roux at the very end.
    -Speaking of roux, it was perfect! I only added some black pepper and smoked paprika to the roux while stirring and waiting on it to simmer.

    All in all, I’m so very thankful for the base of the soup. It gave me something to start with and it was easy to add to it! Thank you so much. I’m a fan of your yummy recipes!

    • we made this soup for supper tonight the instant pot way, the only variation we used was a different blend of spices that we like in our soups at home. We found this dish very delicious and my family would definitely recommend making it again. Thanks for the great recipe!

  28. So good!!! Made it vegan and used a wild rice blend in the instant pot (added an additional 3 min) and it came out delicious!

  29. Does anyone know how many pointed on Weight Watchers this recipe would be?

    • Amy Shaneyfelt it is 6 points if you use regular whole fat coconut milk. And calculate as an 8 serving recipe.

  30. Delicious soup but mine didn’t look as white as yours . I didn’t mix it right somewhere. Loved the Old bay seasoning and the sweet potatoes. It was a nice change of soup and I used 2% lactaid milk. I omitted the rice.
    Thank you for sharing your recipe.

  31. I made this in the insta pot. It was amazing!!!!!!
    Such a great taste. One of my favorites

  32. This soup is delicious and easy to make!
    So much flavor!!!

  33. Absolutely yum. A massive hit with the whole family. I used spinach rather than kale , a wild rice and brown rice blend, and some mixed herbs rather than Old Bay Seasoning. Delicious and I’ll be making this again with variations depending on what is to hand.

  34. I love this soup. I have made it twice now. The first time I made the original recipe in the instant pot. I used the roux and wild rice. My husband and I couldn’t get enough of it. I even froze some of it and it was a great treat a few weeks later. The second time I made it with coconut milk, a rice blend, and two chicken breasts on the stove top. This version was good but I felt it lacked the same richness of flavor as the first one. I will definitely make this again (with the roux). If I make the one with the coconut milk again, I might use the Za’taar seasoning and substitute a kaffir lime leaf for the bay leaf. As suggested I made it with her “My Favorite Apple and Spinach Salad” and it was a great complement.

  35. This. Was. So. Amazing. I wasn’t expecting to love this. But I loved it soooooo much. Used your coconut milk suggestion and subbed Tony’s creole seasoning bc it’s what I had. Amazingly delicious.

  36. I just made this tonight and I am not exaggerating when I say that it is the best soup I have EVER had! All the vegetables and seasonings were delicious together. I made it exactly the way it was described with an Instant Pot and everything was delicious.

  37. Made this with my cooking club tonight and modified for vegan as one of my club members is doing an Arbonne reset challenge. It was DELICIOUS and loved by everyone. So good and highly recommend!!

  38. Your recipe says that it yields 8 servings- how many oz are each serving?

  39. This soup is absolutely delicious! I followed the recipe exactly (although I may have added more garlic than called for). It was even better the next day. I will definitely make this on a regular basis. Thank you.

  40. Absolutely delicious!!!

  41. This soup was good, however, it looks nothing like the picture. It was a dark, muddy brown color (probably coming off the wild rice). How they got it to look creamy yellow in the pictures is beyond me. Don’t get me wrong, it was very tasty, but if presentation is what your after…. this soup DOES NOT look like the pictures.

    • Hi Amber, did you by chance use black rice instead of wild rice? We’ve had a few readers run into that problem (those two rices look extremely similar before they are cooked), which can turn the soup a much darker color.

  42. What a wonderfully hearty soup. Instead of the sweet potato I used a russet potato. I cut the carrot, celery, potato into chunks instead of a dice. They held up very well. I was afraid that they would disintegrate as the soup cooked. I also used 1 1/2 cups wild rice. Next time I’m going to try a pasta. I made mini chicken meat balls to add to the soup. I used coconut milk instead of the milk. All in all this soup was a hit for my family. I served a simple spinach and mandarin orange salad with a drizzle of olive oil and balsamic vinegar. Homemade garlic bread sticks for dunking into the soup topped off the meal.

  43. AWESOME SOUP! I read the reviews and made a few changes. Left out a half teaspoon of Old Bay….used 1 cup of coconut milk and half cup of half and half….used mushroom stock and vegetable broth….used a long grain blend and cooked in the mushroom stock separate from soup and then added at the end. Needed a bit more flour to reach the consistence I wanted. Minor changes and it made a wonderful soup. Will make again and again!

  44. My husband licked the bowl clean. I made some substitutions to accommodate what I had on hand and someone’s hatred of mushrooms. I used 8 cups broth and 1 cup almond milk in the cream mix but could have used the full 1.5 cups. Soup was very thick. Definitely recommend getting broth heated up and putting rice in first before starting to chop veggies as I see below some commenters below had an issue with crunchy rice and overly mushed veggies. I also used some tougher veggies like turnips, broccoli, garbanzos, carrots to avoid the mush factor.

  45. Awesome….even with yellow potatoes instead of sweet potatoes

  46. SOOO GOOD. I have made this 4 times in the last month trying it with different twists.
    1) Vegan. Used coconut milk. Very good and satisfying!
    2) With coconut milk and chicken. Even better.
    3) With coconut milk and chicken herb sausage. Third favorite.
    4) With the cream sauce and chicken. Least favorite but still really good. But coconut milk was less work and I like it better so yay!
    I will be making this all winter long! Thank you!

  47. I loved this soup. Thankyou everyone for all your tips. I started with onion, garlic, broth, celery and rice. After 30 minutes added the veggies. After 15 minutes added spinach (as I always have it) and opted for the coconut milk. I used 8 cups broth and only used 1 T of Old Bay (that was plenty). Thanks to everyone’s tips veggies were
    I’m hoping it hold up well in freezer.
    Totally a keeper!

  48. My husband love soup and I love soup too, this soup with wild rice is amazing, he like it he wants me to do the same soup next time

  49. This looks amazing! I will be trying it out tonight. I just wanted to let you know that I featured this on my January Pinterest Roundup post if you want to check it out. Happy New Year! https://amysenter.com/january-pinterest-roundup/

  50. I’m wondering how Almond milk would taste with this soup. My daughter can’t have dairy, but I don’t think we would like coconut milk, as we haven’t liked it in general as a substitute for milk before. Has anyone used Almond? The soup looks so good!