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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 and stovetop options included!

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

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!

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) 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.

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.

More Vegetarian Soup Recipes

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

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Cozy Autumn Wild Rice Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 978 reviews
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x


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.


  • 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


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!

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!


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.

Crock-Pot (Slow Cooker) Option: I decided to remove the Crock-Pot option from the recipe instructions because we have unfortunately found slow cookers to be too inconsistent in making this recipe. Different brands/models have proven to vary dramatically in terms of the cooking time required to fully soften the rice and vegetables, and too much of the broth can evaporate if the lid is not fully secure. I recommend the Instant Pot or stovetop options instead. But if you want to cook this soup in a slow cooker, just follow the Instant Pot method and slow cooker (instead of pressure cook) the soup as directed in Step 2 until the rice and veggies are tender.

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1,471 comments on “Cozy Autumn Wild Rice Soup”

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  1. Wow, it is so rare for me to love a recipe as much as I love this one! I’m trying to eat less meat and my husband can’t eat creamy soups (but misses them), so this was perfection! I cooked with the stovetop method to avoid the cooking time variations. I used ghee for sautéing the onions and used the coconut milk for the cream. Perfect amount of kick from the Old Bay and love the slight crunch from the rice. SO GOOD!

  2. Delicious! Used spinach instead of kale, butternut squash instead of sweet potato – just because that was what was at hand. Also added a cup of shredded turkey. Oh. So. Good. Thank you!

  3. I have made this twice with excellent results. I did not add Coconut milk or cream or make a roux- only used vegetable broth. Spinach instead of kale. Very good!

  4. The best soup I have ever tasted. This is my very favorite. Everyone loves it even the five year-olds love it!

  5. Best soup ever! My very favorite! Everyone wants seconds! Even the five-year-olds love it!
    I prefer the coconut milk version!!

  6. Im so sad! I wanted to love this soup so much, it looked delicious!!! I followed the crock pot directions exactly. No substitutions or anything. Used the coconut milk. It was runny and watery. It tasted bland and looked yucky. I am serving it to my son and his family in a half an hour and I know my grand kids will not eat it. Looks like I’ll be making them some chicken nuggets. Very disappointed and I have no idea what I did wrong,

    • This is the 3rd or 4th time I’ve made this amazing soup but tonight I’m using coconut milk, never thought of that until I found your recipe! It’s cooking now and I’m so excited!

    • Sue, I’m curious. Did you maybe use coconut milk in the carton or canned coconut milk?

    • If it’s bland you need to season to taste. Likely just needs more salt and/or Old Bay. Very easy to fix.

    • I thought it was an “ok” soup the night I made it. Put it in the fridge over night and the next day it was FANTASTIC!! Rave reviews from everyone I served it too! I recommend trying again. It is not a thick creamy soup, but a brothy “milky” soup.

  7. One of my favourite soup recipes of all time. So easy and yummy!

  8. This was one of the best soups I’ve found on pintrest! I’m making it tomorrow for our work Thanksgiving potluck. The coconut milk is what makes this so special. So glad I found this recipe!!

  9. Fantastic flavor! Thank you for a fantastic (and flexible) recipe. I didn’t have celery so I used 1/2 tsp of celery seed to replace to two stalks. I also use a homemade batch of Old Bay to limit the sodium. This makes a large batch of delicious soup. The aroma in my house is off the charts!

  10. Made this using my turkey stock that I made after Thanksgiving dinner! So good! This is one I’ll be making all winter long with my stock!

  11. I thought this soup was awesome, my whole family loved it. I followed the instantpot version. I will be making this again real soon.

  12. We loved this soup! So creamy, filling and delicious!

  13. This was delicious. Will it freeze well? Before or after adding coconut milk and kale?

    • Hi Jill! A month later, you may have already discovered that this soup does freeze well. I made it with the coconut milk, kale, and white potatoes. I froze it in portion sized containers for work lunches, and ate it today. It is so so so good, and freezes just fine!

    • Hi Jill, I have made big batches of this soup several times (my whole family LOVES it) and we always freeze several servings to have for quick meal options later on. I do the cream sauce version (not coconut milk) and it is still super tasty out of the freezer. Highly recommend!

  14. Wow, so tasty! I made it without the celery or sweet potatoes (didn’t have them on hand) and added some riced broccoli instead, and it’s delish! I think the Old Bay Seasoning really adds something special!

  15. I love this soup. My carnivore daughter said it is the best she has eaten. I use the coconut milk as the thickener. I use the instant pot to make mine. I plan on making a pot today. I usually make it twice a month. I do not add meat to mine at all. I make it as written. Thank you for such a delicious soup recipe.

  16. I’ve made this recipe twice and love it! I followed the recipe and made my cream as instructed when substituting for the coconut milk. They only thing I added was 1 cup of corn, though certainly not necessary. Great flavor! Very filling and satisfying. And very easy to make!

  17. My husband came home with home grown oyster mushrooms. I made the crockpot version a few times last fall and thought this soup would be the perfect way to use the mushrooms…especially since I had nearly everything in my pantry. This time I made it on the stove top with brown rice and left out the kale and celery because I didn’t have any. It was still amazing. Looking through the ingredients, it seems like a strange combination, but it’s so good! There’s a little kick from the old bay that’s balanced out by the creaminess of the coconut milk. Even my 3 year old slurped the broth. ?

  18. This is absolutely fabulous! I’ve made it now three or four times. It is our new favorite soup. Thanks so much for giving all the variations and all of the instructions for various cooking methods. That was so helpful!

  19. This was delicious. I always think of Old Bay as a seafood seasoning, but this was wonderful. I didn’t have any celery, so I left it out. I also didn’t have enough mushrooms (only about 4 oz) but I DID have duxelles in the freezer. ( Duxelles are the mushroom pate that is used in beef wellington. It has shallot, mushrooms, sherry. You can freeze the extra in ice cube trays and add it to soups for depth). I put about three duxelles cubes into the soup while it simmered. I used a mixture of vegetable broth and chicken broth to make the six cups. I used the cream of coconut to thicken. I also found some shredded rotisserie chicken in the freezer and added it and the sauted mushrooms ( I don’t like to cook mushrooms in broth–they get too chewy) before serving. It was so good. I brought several servings to work to share with my coworks for lunch this week.

    • I followed the stovetop directions using coconut milk and ended up with the perfect consistency and really beautiful flavor. Like others mentioned, I never thought to use old bay in a non seafood dish, but loved it! Lots of punch and I only had to measure out one kind of seasoning! I had some fresh thyme in the fridge and half a lemon, so I threw those in there just to use them up. My husband, who claims to dislike mushrooms, kale, sweet potatoes AND wild rice are it and said it was”actually really good!” I think I’m just slowly breaking him down. This will become a regular!

  20. Absolutely LOVED this recipe. A great balance of the old bay and the sweetness of the coconut milk/sweet potatoes make for a great dish.

    Question–> with the coconut milk added can extra be stored in the freezer???

    Thanks for a great recipe!

    • Hi Amy! You may already know the answer to this, but yes you can freeze the soup made with coconut milk.
      I used red potatoes with skin on, instead of the sweet potato, and it came out perfectly! Just ate it for lunch today. It’s definitely my new favourite soup!

  21. It’s rare that I find an internet soup recipe that I make twice. But this is phenomenal! The coconut milk makes it so creamy and the Old Bay is killer. Thanks for a great recipe!

  22. This recipe is so fabulous and forgiving depending on what I happen to have on hand. I’ve used it a dozen times and it is always delicious. Even when it doesn’t turn out the way I expect (if I add too much broth or mushrooms – I tend not to measure too precisely) I just blend half and add it back, or blend the whole thing and it’s still amazing. Last night I added WAY too broth but I just skimmed a few cups off and now I have a lovely sipping broth AND a great wild rice soup. Thanks for such a great recipe!

  23. This recipe is so fabulous and forgiving depending on what I happen to have on hand. I prefer a quick cashew cream sauce (cashews, nooch, and water) to the coconut milk but I’ve made a variation of it a dozen ways and it is always delicious. Even when it doesn’t turn out the way I expect (if I add too much broth or mushrooms – I tend not to measure too precisely) I just blend half and add it back, or blend the whole thing and it’s still amazing. Last night I added WAY too broth but I just skimmed a few cups off and now I have a lovely sipping broth AND a great wild rice soup. Thanks for such a great recipe!

  24. I intended to use the pressure cooking method, but I doubled the recipe and realized that it was above the fill line for the pressure cooker. I ended up using the stovetop method but I hadn’t sauteed the veggies first. It worked perfectly! I will use the stovetop method again and skip the saute step – the soup was great without it so no need to add work. I added half and half at the end but I would use coconut milk if cooking for dairy-free friends. I had planned to use 100% wild rice as the recipe suggests, but wouldn’t you know it, the grocery store was out of it that day so I went with a wild rice blend. Excellent.

  25. You know a recipe is a keeper when you take one bite and say “wow that is good!”. I made it on the stove top with minimal changes based on what I had in the kitchen. I used a combination of veggie and chicken stock using up open containers in the fridge. I used a wild rice blend with brown rice. I didn’t have a sweet potato but I had 4 sad looking mini red potatoes so I added them. I didn’t have old bay but I did 1 tbsp of Adobo with pepper. I used about 10oz of leftover coconut milk and finally I added 2 handfuls of a mix of baby chard, spinach & kale. It came out amazing. I hope it freezes well!

  26. Do you recommend any substitutes for the mushrooms?

  27. My sweet potatoes would not cook in 2 hours so my rice ended up way over cooked. Should’ve cooked my veggies and then added the rice once they were done.

  28. Delicious recipe! I did the stove top method with a couple additions…more mushrooms, more chicken broth. I also used the wild rice boxes from Uncle Ben’s with the seasoning packets and added that in addition to the old bay. Also added 1 cup milk and 1/2 cup heavy cream at the end with kale. Lot’s of fresh ground black pepper!!

  29. This soup is sooooo good! I made it in my instapot. Tasty! This soup will be one of my go to soups! Easy and delish!

  30. Excellent soup. I added a dash of Sriracha for a little zip.

  31. How do we feel about keeping the rice separate and adding it to each bowl when serving? I find that rice just keeps “drinking” my broth when it is all kept together. Does wil rice absorb liquid like that?

  32. I love how you can make this soup to your liking. I could make this soup for my vegetarian sister or for my meat-eating family. It’s so delicious. I’m 100% making it again.

  33. WARNING for anyone doing the crockpot version – it takes about *double* the time that is listed in the recipe. The soup wasn’t ready by dinner time so I had to leave it cooking while my husband and I ate a frozen pizza. I’ve never been so frustrated by a Pinterest recipe in my life! I’ve also never left a comment on a recipe before but this was such a disaster and I would like to spare anyone the pain I felt yesterday!

  34. I rarely follow a recipe exactly as indicated, and never comment on message boards, but this recipe has pretty much been my exception!

    To those who were disappointed with the flavor, my advise, and experience with this soup is, to let it sit in the fridge overnight and serve the next day… WOW!

    I bought Old Bay Seasonings for the first time a couple months ago for a scallop recipe my son made for me, but not realizing it was the “blackened” flavor until after I added the tablespoon and a half in and it looked pretty dark in color to me. Too late at that point! But, ….WOW!! I will use it from now on in this recipe.

    I’ve never used coconut milk and was concerned about the “coconut” flavor, which I’m not crazy about, so I subbed a can of low fat evaporated milk instead.

    I also added a handful of quinoa.

    I used the stove method as I made it in the evening after work. I thought it an “ok” soup upon finishing it cooking. Bringing it in for work to share today and it got rave reviews. And I agree! What a difference letting the flavors to meld overnight!! I highly recommend doing that.

    The entire pot-full is gone!

    So great. Thanks for a healthy, meatless recipe! I think it could be great with a fish for a chowder, or even shredded chicken.

    Finish the meal off with your ginger cookies!! mmmm mmmm!!! :-)

  35. This soup is DELICIOUS! Even my uber-picky 14 year old thought it was good! WOW! I made the instant pot version, exactly as written. It is so rare to find such a wonderful dairy-free recipe… thanks, Ali!

  36. This soup is AMAZING!
    It is my new favourite Wild Rice Mushroom Soup. I have another recipe that is also very good, but uses cashews and white beans to thicken it. I prefer this one with the coconut cream (which I happened to have one lonely can in my cupboard. – Definitely need to buy more for this soup!) I didn’t have sweet potato, so used red potato, peel still on. I batch cook so I will always have lunches for work. This soup will definitely be in the rotation. My daughter forwarded the recipe, so I came to your website to check you out, and I’m impressed. I’m vegan, and am impressed with your suggestions. I will be back!
    Thanks so much!

  37. I made this for a work potluck and everyone wanted the recipe. I say it was a success! Thanks!

  38. L❤ve this recipe!!!!
    I used my electric pressure cooker/instant pot. In last than 40 minutes a great meal. I prefer the cream sauce (roux) over the coconut milk or half & half, better results on getting to thicken.
    Has anyone freeze it?

  39. This soup was absolutely wonderful, Ive never cooked with old bay until this recipe and now I love it. Thank you!

  40. Delicious! Easy every ingredient perfect. Used the coconut milk. Any idea the calories in this soup ?

  41. I’m not vegan, but my boyfriend is. I try to find recipes that satisfy us both (I really love dairy lol…cream, cheese, butter etc…); this recipe is super easy & super delicious! I made a couple of changes due to personal preference…I added a cup more of wild rice (to make it more hearty — it was actually a mixture of wild and long grain from Aldi’s), a little more potato, spinach instead of kale & just a tad more Old Bay. This recipe is creamy, flavorful, & satisfying. Def would recommend.

  42. Love Love this recipe!! I have made this recipe many times already! Never really knew of Old Bay Seasoning (where have you been all my life?)- but now a big fan of that too. Just FYI- Old Bay Seasoning contains paprika which is an allergen to some.
    Question – does anyone know how this soup freezes? Curious if freezing it works ok with the coconut milk?

  43. I was skeptical that I’d like this based on it only having Old Bay for seasoning, but this soup is now part of my regular rotation of recipes, with white kidney beans added for protein. Soup is my favourite category of food and this is top 10 of all time, for sure (up there with my Gramma’s zammaborscht, vegetarian zuppa toscana, and hot and sour soup). My super finicky middle child even likes it, which is rare.
    I’ve tried it with Italian spices, Cajun spices, and French spices, but I kind of love it with just the Old Bay and pepper. I added the smoked apple and sage Field Roast sausage once and it was wonderful. I’ve added various veggies to it, I particularly like it with winter squash and green beans.
    Overall just great and not something I would have thought up on my own.

  44. Hello, I made this recipe back in the fall and really enjoyed it.
    Can you freeze this soup?
    Thank- you Andrea.

  45. Hello, I made this soup and it was delicious ?
    Can you freeze this yummy soup ?
    Thx Andrea

  46. Do you know what the fat and calories are for this soup?

  47. Yummy and easy recipe. Makes a lot and the people I shared with asked for the recipe. I appreciate the many helpful suggestions on ways to make this. I did it vegan (coconut milk and EVOO). Since I couldn’t find Old Bay Seasoning (hint instead of the spice section it’s with the fresh seafood) I used 1 tablespoon of Creole/Cajun seasoning. With the store shelves depleted I used a wild rice blend. Cooked on the stovetop it was definitely a do-over.

  48. Wonderful soup for a cold day. I used the coconut milk and added Sicilian herbs in place of the old bay seasoning, plus a little extra garlic salt and pepper. Company worthy!

  49. Thank you for sharing! I just made this and it’s delicious! I used the Stovetop method and your instructions were spot on! It’s perfect for New England’s cold weather…

  50. Found it to be too salty for our tastes, but I was using Better Than Boullion Chicken to make the Chicken stock, so perhaps I used too much stock concentrate to water. I will definintely be making this again but using EITHER 3 cups stock and 3 cups water OR cutting the Old Bay to maybe 1 TBSP and adding dried Thyme,Rosemary, Garlic Powder, and other herbs to compensate, since Old Bay also is heavy on the salt.
    Also my soup really thickened as it cooled, but it was great as a sauce over cooked spaghetti squash. Either way this recipe is A KEEPER!!

    • Too salty as is. But good flavor. We ate it. Needs more broth, too. Maybe 1 cup more. Cooked with stovetop method.