Cozy Autumn Wild Rice Soup

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:

Hope you enjoy this one, friends!

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Cozy Autumn Wild Rice Soup Recipe
4.8 from 287 reviews

Cozy Autumn Wild Rice Soup

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Description

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.


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
  • 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

Instructions

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.
  2. Cook on high for 4 hours or on low for 8 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.

Notes

*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!

*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.

*Recipe edited from the original to make the milk/butter roux slightly less thick, per reader requests.  Enjoy!

This post uses Amazon affiliate links.

Vegetarian Cozy Autumn Wild Rice Soup from Gimme Some Oven

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442 comments on “Cozy Autumn Wild Rice Soup”

  1. 5 stars
    Used chicken broth, spinach, non dairy butter and almond milk. Cut old Bay seasoning to 1 TB. It was delicious!!! Will definitely make again.

  2. 5 stars
    This is delicious!! I used wild rice only, not a blend of wild and brown rice. No mush! 😊 It may be the blend that changes up the rice. Thank you for the great recipe!!

  3. 5 stars
    Made this with the coconut milk. It is wonderful will definitely make again.

  4. 4 stars
    I had seen this recipe a few times in my feed but for some reason I felt intimidated, by soup no less! But I gave it a go and oh. My. Gawd. Deeeee-lish!! Even my picky teenager enjoyed it. It’s a crowd pleaser and palate teaser. I’m definetly making this one again and again.

  5. Is it my imagination or did this recipe once say use Uncle Bens wild rice in the orange box? I actually bought it & went back to make the recipe & it wasn’t listed?

    • No, I actually never recommended Uncle Ben’s. (I use 100% wild rice.) But a few readers have tried a wild rice blend and have reported good results! :)

  6. 5 stars
    I’ve made this recipe half a dozen times now for family and friends. It’s a huge hit! Thanks :)

  7. 5 stars
    I made this for Christmas following the recipe with no substitutions. I used vegetable broth and the soup was so so good. I think I’ll use less than a full cup of wild rice next time…maybe 3/4 cup but same amount of broth.

  8. 5 stars
    THE best soup I think I’ve ever made… And I’ve made a lot! Easy, so flavorful… I used the coconut milk and made it on the stove… No meat added.

  9. 5 stars
    I made this soup for dinner tonight and it was a hit!!! Easy to make and full of so much flavor. I’m a vegetarian but my meat eating parents didn’t miss the chicken one bit! Highly recommend!! Did this on the stovetop.

  10. 5 stars
    This soup was easy and amazing! Also, I had never had sweet potatoes in soup, but I loved it! I had a little trouble with the sweet potatoes becoming too soft because the wild rice I used took a little longer to cook. Next time, I would just add the sweet potatoes a little later in the cooking process.

  11. 5 stars
    Love this. I do tweak it a little, though. The first time, I made it to recipe, but added cream instead of making a roux, and I added leftover Thanksgiving Turkey. Tonight, I added mostly chicken broth, and about 2 cups of vegetable broth bc that’s what I had on hand. I added spicy sausage and leftover rotisserie chicken. I also add only about 1 T of Old Bay. Excellent recipe and such a flexible base to start from.

  12. 5 stars
    Thank you so much for this recipe! I have enjoyed this soup in restaurants and wanted to make my own using the crockpot and leftover chicken – and it used up chicken broth, carrots and onions I had from the holidays! (I hate wasting ingredients) I did not have the sweet potato or kale, but just added in more rice and a full-sized yellow onion. Originally, I was going to use just heavy cream instead of making the cream sauce but decided at the last minute to use your version and glad I did because I think the butter added more flavor (I did add about 1/8 c of cream at the end just to add color contrast). I also didn’t have Old Bay seasoning but added a lot of salt and pepper until the taste was right. This was a new recipe for my boyfriend, and he said it was delicious. Can’t wait to have the leftovers.

  13. 3 stars
    Wow! I Love this soup! I made it with gluten free all purpose flour, unsweetened coconut milk & Earth Balance. I also added a drop each of doTerra Rosemary & Thyme Essential Oils! So delicious!😋

  14. 5 stars
    I just made this and will definitely make it again! Although it was WAY too spicy for us, so will omit that next time. Will try the coconut next time as well, instead of the milk combo. I also used 1/2 spinach & 1/2 kale. One more thing, I used the full blown, real wild rice, and cooked it for an hour separately. The flavor is worth the price I paid for it. Very good!

  15. This was horrible!

  16. 5 stars
    Made this soup last night for a house full of people and everyone LOVED it. I doubled the recipe, and added two cans of coxunut milk instead of flour. It was fantastic. I love the old bay flavor!!!

  17. 5 stars
    Just made this soup and my family loved everything about it. It will definitely be on my go to soup recipes to make again.
    One of my favorite soups ever! Thanks for sharing.

  18. 5 stars
    The first day of 2019 and I couldn’t think of anything better to do than make this awesome so so delicious soup. I made it in an instant pot I received for Christmas. It turned out so very good. It’s definitely a keeper!
    Thanks for posting it. 😀

  19. 5 stars
    This soup was awesome! Thanks for sharing

  20. 5 stars
    I made this tonight in the slow cooker, and it was delicious! I added the turmeric and some cumin, and used a wild rice spice pack rather than the Old Bay. I also opted for the coconut milk at the end. Easy, hearty, and healthy. Next time, I might add some sausage for a protein. I’ll definitely make this again!

  21. 5 stars
    Loved this! I’m mostly eat a whole foods plant-based diet so instead of the milk and flour, I pureed cannellini beans and steamed cauliflower to mimic your recipe’s creaminess. It was delicious. Thanks for the inspiration!

  22. 5 stars
    Unbelievably good! Couldn’t be better. Lots of different flavors and textures. Very satisfying!

  23. Hi, can I make it with jasmine rice, or no rice at all?

    • I would either leave out the rice or use something like barley or such that will stand up to the long simmer and not get mushy. I tried using white rice once and I even tried brown rice once but it got way too mushy and starchy.

  24. Making this now in my Instant Pot..Smells delicious.

  25. Made this without the cream sauce and it was delish! My boyfriend and I loved it. Thanks for recipe! I will try it with coconut milk next time as I have a dairy allergy.

  26. 5 stars
    This was DELICIOUS. I used coconut milk because I was being lazy and didn’t feel like making the roux. Such a simple, flavorful recipe. I will definitely be making this a lot!

  27. 5 stars
    This soup is the BOMB. Made it to a T EXCEPT I only had a wild rice blend, plus I added two chicken breasts to the instant pot with the veg, rice, stock, etc. Came out beautifully! Actually I was pretty impatient and quick released the pressure after the 25min cook, stirred in the kale and roux… tastiest, prettiest soup I’ve ever made! AND I didn’t need to add any salt or pepper after. Plenty of seasoning from the stock and bays :)

  28. 4 stars
    Exactly as described – delicious! Perfect cold weather soup – tasty & satisfying! Made on stovetop with veggie broth. Only change I made was to chop (instead of dice) the sweet potato for slightly larger chunks that don’t get mushy. Next time I might lesson the bay seasoning to 1 tbsp. though my husband thought it was perfect. Can’t wait for the next bowl!

  29. 5 stars
    My daughter made this for us last night, exactly according to the recipe, and we all thought it was the best soup we’d ever eaten. And–bonus–it made the house smelled amazing! Thank you so much for sharing this!

  30. 5 stars
    Delicious!!!!! I didn’t have an Instapot so I bought a rotisserie chicken and sauteed all the veggies first added broth chicken and last the rue and kale. My hubby and boys loved it. Thanks

  31. 5 stars
    I made this for my family, including my 5-year-old daughter, tonight and it was by far one of the best soup so that I’ve ever made. (And I’ve been cooking for more than twenty years and have made a lot of soups.)

    As with any purist, I followed the recipe (stove top approach) exactly with one small exception in that I used a mixed wild rice blend versus straight wild rice. Used chicken broth but no chicken. The cooking times herein are accurate and the quantities are spot on. This gem of a recipe will become a permanent fixture in my repertoire of recipes. Going forward, I’d probably add another few handfuls of kale, but the recipe as is I sure perfect. Thank you for this!

  32. 5 stars
    This is the first recipe I cooked in my Insta Pot. I used my own homemade chicken broth instead of vegetable stock and added chicken. I also made it gluten free using rice flour for the cream sauce and also used half n half instead of milk. It’s thick, rich and absolutely delicious. Highly recommend!

  33. 5 stars
    Soooo delicious! First thing made in my new Instapot. So glad I gave it a try 😍

  34. Hello! Would this soup freeze well if I used the coconut milk instead of the dairy milk/cream base?

  35. 5 stars
    Just made this soup. Yes, I would use wild rice and not blend. Great hearty meal!

  36. 5 stars
    I have made this more than once and shared the Recipe with others. This is my new favorite soup. I used wild rice blend and coconut milk. It’s simple and tastes delicious.

  37. 5 stars
    This was so delicious and satisfying! I used thyme and parsley instead of Old Bay and I used coconut milk for the cream sauce. The wild rice adds such a great flavor. So many possible variations, can’t wait to make it again!

  38. 5 stars
    This soup is delicious!! The combination of Old Bay, sweet potato, kale, and coconut milk can’t be beat. I wouldn’t change a thing about it. Thank you for sharing.

  39. 4 stars
    ”I made this an added 1/4 tsp of cayenne pepper, I like a little spice. It was delicious, thank you for posting this.

  40. 5 stars
    I made the autumn wild rice soup for the first time today. It was delicious. My husband who is a canivore loved it. It was rich, thick and very flavorful. I will absolutely make this recipe again. Thank you so much for sharing it with us. I made it in my instant pot.

  41. 5 stars
    I used coconut milk, added roasted chicken, and skipped the rice. Still delicious!

  42. 5 stars
    This soup came out beautifully. Thanks for sharing this recipe. Julia

  43. 5 stars
    I just love this soup! I used wild rice with quinoa and brown rice and it turned out perfect. On rotation at my house this winter!

  44. 5 stars
    This is he second time I have made this soup. It is so delicious and full of flavor. This is my go- to on a cold day! Best soup I have made in a long time!!

  45. So delicious. I can’t get hold of old bay where I am (never heard of it!) so instead I used some chopped scotch bonnet pepper and island seasoning and it worked amazingly well with that <3 thank you

  46. The soup tasted great, but I would absolutely never again cook the vegetables as long as the rice is in. Veggies were tender much earlier than the rice and by the time the rice was done the veggies were mush. Super flavorful just cook the veggies later than the rice.

  47. I’d love to make this soup in my crockpot, but it would be helpful to get specifics on the size. A large crockpot is a really relative term. Can you tell me if this will fit in my 4 quart crockpot? Or more like a 6 quart?

  48. 5 stars
    One of the best soups I’ve ever had. This is going to be a well used recipe.

  49. 5 stars
    I made this with dry lentils instead of rice, and added cooked ground sausage when I added the lentils. This is one of the best soups I have ever had! Thank you!

  50. Wonderful! Can leftovers be frozen?