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 all 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…
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.
(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.)
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.
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.
Possible Recipe Variations:
This recipe is quite flexible, so feel free to experiment with whatever ingredient variations sound good! For example, you could…
Add chicken: To make chicken and wild rice soup, you can either add pre-cooked diced or shredded chicken to the soup. Or you can poach a raw chicken breast in the soup while the rice cooks, then remove, shred, and add it back into the soup before serving.
Use a different seasoning: This soup would taste delicious with a variety of different seasoning blends (in place of Old Bay), such as Cajun seasoning, Italian seasoning or herbs de Provence.
Make it milder. Old Bay seasoning is mildly spicy, so if you prefer your soup with less heat, I would begin with just 2 teaspoons of Old Bay. Then you can always add more to taste later, if you would like.
Make it gluten-free: The vegan version of this soup is naturally gluten-free. But if you are making the dairy version and would like to thicken the broth a bit, I would recommend adding a cornstarch slurry (equal parts cold water and cornstarch mixed together) to the soup until it reaches your desired consistency.
More Vegetarian Soup Recipes:
Looking for some more simple, cozy, vegetarian soup recipes this season? Here are a few more of my faves… ♡
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.
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.
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.
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.
Serve. Serve warm and enjoy!
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.
Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
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.
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.
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.
I doubled this recipe for a large family get together. It got rave reviews. The favour combination is delicious!
my soup also turned purple from the wild rice :(
My soup also turned purple. I now know that the rice should be rinsed very well before throwing it in the soup pot with everything else. It tasted delicious just the same. Next time I will try it with coconut milk.
Ah, that probably means that you used black rice instead of wild rice. (They look similar, but wild rice is a different variety and doesn’t bleed color.) Glad that it was still delicious though! :) And yes, the coconut version is actually my fave!
This soup is really hearty and was a great dinner for a cold winter night. I used a creole seasoning in lieu of old bay and it turned out great. I also added hot French bread. It’s a winner for sure! Thanks for sharing.
We made the coconut version and it was DELICIOUS! We nixed the Old Bay for Nature’s Seasoning and cut the cooking time in half with our Instapot. There’s been far too many times we’ve overcooked our soup using the IP. Thank you for the wonderful recipe – it will certainly become a staplemark in our kitchen!
My husband has been feeling under the weather the past few days so I thought a hearty soup for supper would be just the right meal…and it was. I have looked at this recipe before & read the positive reviews but hesitated to make it since I personally don’t care for mushrooms nor sweet potatoes, (but my husband likes both.) I used chicken broth, combo skim milk/half & half, (staples at our house,) and added about 1.5 cups leftover rotisserie chicken at the end. I must confess to picking out the mushrooms and giving them to my husband but had no issue with the flavor nor texture of the sweet potato in the soup. It was delicious. I will make it again. This time I made it on the stovetop, may try with the Instant Pot next time. My husband’s only disappointment is that I can’t give it more than 5 stars!
WE LOVE THIS SOUP! SO MUCH! I’ve made it about 5 times this winter because we can’t get enough. Seriously though, this soup tastes like the best Tom Kha I’ve ever had, just make sure you use the coconut milk for that creamy yumminess (also we garnish with lime and cilantro). Usually we will sauté and chop up some chicken thighs as well and plop em in towards the end with the coconut milk and kale, which gives it a hearty protein substance that is very filling. I’ve been making it on the stovetop per the directions, but I recently got an instant pot so I can’t wait to try it in there! This soup is so good that my partner and I usually fight about who gets to take the leftovers to work…
My husband and I discovered this recipe a few weeks ago and we have made it every single week for the last month. We cannot get enough! And of course, since it’s just two of us it lasts us a couple days and we just bask in its glory all week until we make it again. THANK YOU. also, we are totally team coconut milk, it’s key to the creaminess.
Best recipe!! Thank you so much for posting the instant pot, crockpot, and stove top directions.
I made this recipe and it’s boyfriend approved! He said it was one of my best soups! So easy to make and so good! The only negative for me was how expensive the wild rice ended up being. But other than that A+
Fantastic! Made with coconut milk, a little less old bay and chicken/chicken broth. Also added a little turmeric. Best soup ever and my 2 year old loves it!
This is awesome! I added vegetable and chicken stock. Added half of a chopped green bell pepper. Also, used 2 boxes of the Rice A Roni Long grain & wild rice adding the seasoning packets. That took the flavor to another level. Used fat free half and half instead of milk. Added diced chicken and italian chicken meatballs. Wow, it was scrumptious!!!
5 ☆ ALL THE WAY! This soup is so delicious! Best soup recipe I’ve found in a LONG time! Went with canned coconut milk and Garlic and Herb Old Bay Seasoning, only 1T. Had wild rice leftover in the fridge, added it at the end. Used electric pressure cooker 12 minutes on High pressure, since the rice had been cooked separately. The flavors in this soup are amazing and it leaves you craving more!!! Everyone who ate it LOVED it, adults and kids alike! Can’t thank you enough for this recipe!
Oh yea! It was very good! The only thing I substituted was gluten free flour for the thickener. Thank you so much!
I love this soup!!! I made it vegan with the coconut milk and it was perfect. I used the stovetop method and I would like to do that again but I need to transport it to a gathering in a Crock-Pot and possibly leave it on warm or low for a couple hours. Any thoughts on if that would overcook the rice or if too much broth would get absorbed? Thank you!
Loved it! I usually don’t LOVE soup, but this one was better than just soup. I used the coconut milk option to make it dairy free but even if you aren’t dairy free, I highly recommend it! I wasn’t sure about the Old Bay, but it all went together so well.
Fantastic soup. Quick, easy and delicious. Used beef broth and coconut milk and it was full of flavour. The wild rice was the key to an interesting nutty taste.
LOVE this soup! I used coconut milk and it is perfect, I was worried it would be too coconut forward but it’s not. Instead of Old Bay, I used Tony’s Creole seasoning as well as italian seasoning and added a ton of diff veggies. Delicious and will be making again!
The best hearty winter soup. I make this about once a week. The kids love it.
I LOVE, LOVE, LOVE this Soup. Thanks for sharing it.
Thanks for a delicious soup recipe! This is exactly what I was in the mood for. I followed the recipe exactly with the exception of the Old Bay seasoning. Since I didn’t have any on hand I used a generous pinch each of smoked paprika, black pepper, dried mustard, and cayenne pepper and a not-so-generous pinch each of cinnamon, allspice, ginger, and nutmeg. So good! I will definitely be making this one again.
This soup is amaze every time I make it. I’ve sent the recipe to a bazillion people and my husband requests it on the regular. Perfect for autumn, winter, spring…!
Does anyone know how many calories this soup is by any chance?
This is a delicious and hearty soup. I will make it again.
LOVED THIS SOUP!! does anyone know nutritional breakdown so I can track on MyFitnessPal?
I made this recipe a few days ago and I must say it is amazing! I made the vegan version with coconut milk, added spinach as well as kale, added even more mushrooms and used quinoa because I don’t like rice. I ate this for lunch three days in a row and it tasted even better on the third day. This is now my favorite soup recipe and will be apart of my constant rotation.
I read the comments and thought…nah, can’t be THAT good, but I’ll try it anyway.
Well, it IS that good, even with a couple of substitutes – barley instead of wild rice because I didn’t have any, and home made spice blend (thank you internet for the recipe).
This soup was absolutely delicious. I made it on the stovetop with no substitutions. It was filling too. Will definitely be a favorite in my house!
Delicious. I added chilli flakes for a little more heat. Otherwise, followed the recipe for stove top cooking, using kale and Old Bay Seasonings. Was perfect for our Spring snow evening in Colorado!
Fantastic Soup! great way to get lots of veggies into kids!
I have made his numerous times and it never disappoints! It is just comfy goodness. I make it exactly as written.
Made this soup! It was delicious! I substituted he cream for cashew cream which worked really well! ❤️
So I had leftovers if this in the freezer and ate it last night. I very rarely comment on recipes but this one certainly deserves a TOP NOTCH wild rice soup shout!! I’m an avid cook so know the good vs the not so good and this was fabulous! Old Bay was the punch that it needs.
I made this last night using coconut milk instead of the roux (needed to make vegetarian and gluten free) and everyone raved about it and asked for the receipt. Will definitely make it again!
This recipe is awesome! The only thing I did different was use heavy cream and a little flour instead of the milk and flour. Made some cornbread with it.
Oh also used Italian seasoning because I didn’t have old bay seasoning and added a little paprika.
This soup is awesome! What a winner!
I made it on the stove and followed the recipe almost to the tee…
The only things I tweaked was I poached 3 chicken drumsticks in some water and stock for half an hour first then used that stock water to help make the soup base (mine made 3 cups so I only had to add another 3 cups and some more stock). And I waited til the chicken had cooled to shred it really finely with my fingers.
I didn’t have the Old Bay Seasoning so I just used some Paprika, season all and mixed herbs, and I couldn’t find only wild rice at 2 supermarkets I went to but I managed to find the brand Uncle Ben’s Brown Rice and Wild Rice Packet which said it served 2 people. I added this in with about 15 minutes to go as it’s already pre-cooked and it worked perfectly! Had it for lunch everyday. Sensational with some homemade cheesy garlic bread too!!
This is the best soup I’ve ever had! So easy to make and tasty! I added cauliflower, butternut squash, and chicken to it (it doesn’t need the chicken). I have passed this recipe on to so many people because I love it SO much. Thank you for sharing!
Wonderful recipe! This is now my favorite soup recipe. I’ve made this several times and everyone in my family loves it!
I made this because we decided to change our diet to a more plant plentiful diet and cut out the majority of meat in our diets. I have to say for this being the first meal we made for this new lifestyle this deserves 5 stars!!! Sooo good. The ol bay really gives it amazing flavor and I never would have thought to use it in something like this. We swapped regular white flour for coconut flour other than that we followed the recipe exactly. It was amazing!!
Okay, it needs to be October now so I can make this. I’m dying to try it.
I made this soup on the stovetop and it was really delicious. I left the veggies in chunks instead of diced and it went over wonderfully with my family. I added a zucchini towards the end also. This will definitely be added to my chilly weather collection. Thanks for sharing!
This soup looks soo great! I want to make it for Thanksgiving this year. I see where you have posted this can be refrigerated up to 4 days. Can you freeze it? Thank you for your time.
Do you have freezer suggestions? We are expecting a baby and I was planning to make this ahead and freeze for easy dinners later. Any tips on containers to freeze in? How long can it freeze etc?
I couldn’t find any Old Bay seasoning so I used cajun spice from a bulk food store and it was really good. So healthy too with a great variety of vegetables and I love the wild rice too. It is a very unique soup. I used almond flour not sure if normal flour would have made it thicker. Delicious though
This recipe is great! I made it almost exactly as is written only i used fat free half and half and light butter. I also substituted the rice using a box of uncle bens. All the vegetables go together great! I did add chicken which is great. The only thing i would change next time is i would only go with the old bay. I added a 1/2 tsp of salt and its on the verge of being too salty. Other than that. I would definitely make it again!
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
I ran across this recipe a few weeks back & the ingredients intrigued me ; made this dish in 90 degree
weather & it was amazingly delicious, I used flour & almond milk as a thicker, awesome!!!
Thanks for sharing!!! Lily
Delicious! I used the stove top method with veggie stock. My wild rice probably needed to cook longer (still a little hard/tough at 45 minutes… maybe an hour next time). I will try to adjust for that in the future. Loved the nutty flavor the rice added. I also added 2 frozen chicken breasts to the pot! Thanks for the recipe. I will definitely make it again!
I love to cook, often create my own recipes and in truth ..rarely (almost NEVER) follow a recipe. But I did this time – literally changing not one thing and – it was a gift from the Gods. Thank YOU so much for this marvellous creation. Side note ..I used organic wild rice and there was no purple. The soup does turn darker while cooking, but once I added the can of full fat coconut milk at the end, it lightened right up. You are right – the coconut milk adds just ..something.. that makes it a million times better than a simple roux. Thank You !!
Do you have the nutrition values for this soup please?
I just made this soup- amazing! I cut the recipe in half and made it in the instant pot following all of the same instructions- came out perfectly. I used the Old Bat and bay leaf seasonings. I can also attest that the coconut milk version is the best. It’s not sweet but gives it a great hint of flavor. Can’t wait to make this again at Thanksgiving (and probably a few times before then).