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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”

  1. This came out so good! I used the coconut milk instead of the roux and also used the crock-pot method. The coconut milk added a more creamy sweet flavor which I think balances the heat of the old bay really well. My bf isn’t too keen on the heat of the 1 and ½ tablespoons of old bay though. While it wasn’t too spicy to eat for me, it did have quite a little kick to it. If your family doesn’t handle spicy well, I would definitely do maybe one tablespoon of the old bay vs the the 1 1/2.

  2. Does it freeze well? Empty nester here.

  3. Love this recipe!

  4. Wow! I made this today to bring to a work potluck. Rave reviews from all.

  5. If you replace the cream sauce with coconut milk, is the coconut flavor prominent? I don’t want the coconut to be overpowering.

  6. This soup is incredible! I accidentally bought a white sweet potato, so I threw it in. This is the best soup I’ve ever made hands down. Thank you!

  7. Easy and yummy!

  8. This soup was fabulous. I made it exactly as directions suggested, using the stove top method. It was SO easy and perfect for this chilly fall weather…even my husband loved it and he usually doesn’t get that excited about soup!

  9. HH loved this soup and I did too! Delish!

  10. Had everything else, but remembered too late that I tossed out the celery because it was rather…um…fuzzy. So, in its place, I added celery seed. OMG, it smells (and tastes) so awesome…and it still have over an hour to go in the Crock Pot!

    Coconut milk on stand-by and ready to rock in T-minus 90 minutes and counting…

    This one’s a keeper! Thank you!

  11. I used the stove top method, with chicken broth, Cajun seasoning, since I had no Old Bay, and collard greens as suggested as a substitute for the kale since I had them in the refrigerator. I thought it was good, but not great. Like some other reviewers, I thought there was something missing, but I can’t articulate what that missing thing was. Leftovers are in the freezer. Maybe I’ll figure out the missing link.

  12. I used spinach instead of kale, but made the mistake of adding coconut cream instead of coconut milk. It made it SWEET! So, to cut that, I added a little soy sauce, some more Old Bay, a bit more black pepper, and then it just didn’t have that certain something something. It was getting thicker by this time, though…so I added some vegan bacon bits to it and called it a chowder.

    NOT BAD! It needs a little developing to become a PROPER “chowdah” but it’s close!

    Next time, I’ll make the roux and see how it goes, but for now, I have the base for a good New England “clam” chowder – only next time I decide to make it a chodah? No spinach, obviously, and I’ll use oyster mushrooms instead of criminis and add a bit of kombu or crumbled nori.

    Oh, the places this can go!

  13. YUM! Deliciously warm and textured.
    Too easy to make as well!

  14. This recipe was absolutely delicious! Perfect for a cold evening. I did add chicken and the flavour was terrific. Definitely a keeper!

  15. I made the soup with instant pot directions. It turned out wonderful and taste’s awesome.

  16. Man, I LOVE soup season. Rice soups are so comforting and filling, so even better. This is one of those annoying reviews where I did a few things different than the recipe, but I didn’t want to go to the store. I used short grain brown rice instead of wild rice, and it held up well. It is a little mushy on reheating, but I don’t mind that one bit. Adds good body. I cooked some chicken tenders in the broth, then took them out and shredded the meat while the soup continued to cook. I added a bit of the chicken to each bowl to serve, and the hot soup warmed it up.

    Instead of roux, milk, etc. I added a can of coconut milk at the end. Rich and creamy but definitely coconutty (duh), so don’t think you won’t taste it if you happen to be feeding coconut haters. I was trying to use up some veggies, so I also added some chopped cabbage, green beans and zucchini. Overall really good, and I’m excited for all the leftovers.

  17. We made this recipe using the he stovetop instructions, adding all but the milk, flour, butter and kale into the pot and used bagged 90 second wild rice and brown rice, one cup of each, we also added 1/2 a cup extra stock for the extra rice. Then followed with the roux and kale like your recipe stated. It was AMAZING! We will definitely be making this crowd pleaser again. Thanks so much for sharing!!

  18. Looks so delicious! I’m planning to make it for thanksgiving! I’m just wondering if you’ve ever substituted anything different for the rice? Like tortellini or a different pasta? Just curios, looking forward to tasting it!

  19. This soup is DELISH!! I followed the recipe, other than the cream sauce. I prefer a thin soup, so I just threw the butter & milk right into the pot, without any flour. Also, I used chicken broth to cook the rice. Soooo good!

  20. I thought this was very good. Didn’t change a thing. Used coconut milk. Very good!

  21. Made the soup in the crockpot. Used wild rice blend—– big mistake!!! Soup turned into mush :0( tastes fantastic otherwise. Will try again in the near future.

  22. I made this (and omitted adding the cream) and still thought it was delicious ! My only advice is to cook the rice separate and then add it to your individual bowl of soup before you eat. Otherwise it can turn out a little too mushy and absorb too much of the broth…

  23. This soup is amazing!! I love that it’s thick and hearty, so perfect for this chilly weather. I made it in the crock pot, added some precooked shredded chicken in the last two hours of cooking, and skipped the roux and used almond milk + cornstarch mixed together on the stove which worked beautifully. Thank you for a great recipe!

  24. forgot the stock at the store so i used water instead & organic coconut milk. This recipe is AMAZING still!!! i can only imaging what it tastes like with vegetable stock… or maybe even italian sausage??

  25. I cooked this tonight and it will be a recipe my children find in my recipe box when I die! Delicious! I used vegetable broth and added two chicken breasts. I did add about 2 extra cups of broth. Highly recommend.

  26. Made this the vegan way with coconut milk tonight and it was so good that my partner (a carnivore) and I both had two bowls! No need to make the roux with the coconut milk, just throw it in with the kale. Easy and delicious!

  27. Made this tonight on the stovetop and really enjoyed it! We were feeling like a clearer broth so left out the cream sauce but it was still very tasty (although I know the cream base is traditional!). I also poached a chicken breast in the soup then removed and shredded like Ali suggested. Will definitely make again!

  28. Yum! I made this tonight with a couple modifications (not many) – i added potato instead of sweet potato and I used 8 cups of stock instead of 6. I added the chicken breasts which were a nice touch. I also used italian seasonig because I did not have old bay, and it turned out well. next time since I added 8 cups of stock I would add another cup of rice . I can see what others mean when they say something seems missing but I think this is really good for a basic weeknight meal!

  29. Can I substitute evaporated milk for the coconut milk? If it doesn’t substitute well, I can get coconut milk – I just have evaporated milk in my pantry already! Thanks :)

  30. This soup is absolutely fantastic! I made it for company and everyone had seconds and even thirds. It was so good that I made it again the same week. This recipe is a keeper!

  31. I just made this! Perfect for the chilly weather! However I replaced the wile rice with quinoa and it tasted so good ?

  32. Has anyone had success freezing the leftovers??

  33. This soup was so worth all the chopping
    Definitely a keeper!

  34. This was YUMMY!! Only modifications I made was to sauté the mushrooms before adding to soup, used a russet potato instead of sweet potato ( because I didn’t have one) , used a mix of wild and white rice , and also added thinly sliced pan fried chicken breast and a teaspoon of freshly diced ginger . Was awesome!! Both hubby and I had second helpings :) will for sure be making this again

  35. Yummy soup!!!!!!

  36. I just made this – amazing!! So warm and very filling and good for you!

  37. OMG yum! Super simple to make and ready in no time. I cheated and used bag-o-frozen veggies… Because you use what you have! I also did chicken instead of sweet potato and it was wonderful.

    Next round I’ll try the sweet potatoes and coconut milk for a veggie friendly soup. I’m sure it will be just as lush.

  38. Everything went perfectly cooking it in a crock pot on high for 4 hours – even cooked the chicken perfectly where I could pull it apart when done. I see what the other comments are saying about it needing something. Try smoked paprika! It did the trick for me. A little goes a long way. Yummy soup!!

  39. I made this soup using Uncle Ben’s Wild Rice and added the seasoning packet that came with it. No other changes to your recipe, and it was the best soup ever!! The crusty loaf of bread was the perfect add to the meal! Yum!!

  40. I loved this recipe, but wish you had a computer friendly version.

  41. Tried this recipe. Tasted awesome. Highly recommended. I added hello kitty pasta noodles instead of rice.

  42. Just finished making this as my work lunch meal prep for the week and I am now very much looking forward to lunch breaks this week. Smells incredible! I added a can of chickpeas for a protein boost. I am not a vegetarian but for a variety of reasons try to stick to vegetarian at least one meal a day. This recipe will be staying in my rotation!

  43. When do you put the coconut milk in?

  44. ❤️❤️❤️??????

  45. This recipe was easy to follow. It was perfect! We enjoyed it thoroughly! I will absolutely save this, share this, and make it again!

  46. Loved this soup. I left out the sweet potatoes as I don’t like them. I replaced the kale with baby spinach and I used leeks instead of onion. My broth/sauce was darker like mushroom soup instead of the nice bright color of the picture on the recipe. It did not detract from the taste though, it was awesome! I would have posted a picture but didn’t seem to be able to.

  47. This probably has to be the best looking soup I ve seen on the web recently! Not gonna miss the chance to try it:) keep up your amazing work!

  48. I made this soup and it is very hearty and delicious and it is vegan. I made my own broth and added Better Than Bullion to it. My family enjoyed it as well. I will be making it again.

  49. Delightful recipe! Made in advance of Thanksgiving to serve as an easy lunch for visiting guests. Cooked rice separately based on other reviews. Reheated well. Guests were happy to take containers of leftovers. Thank you!

  50. Delicious! My sweet potatoe was purple so my soup looked more like refreshed Beans not pretty but taste was amazing! Did not realize sweet potatoes come in different colors