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!

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

Leave a Reply

Your email address will not be published.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

809 comments on “Cozy Autumn Wild Rice Soup”

  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!

  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!