Cozy Autumn Wild Rice Soup Recipe – Best of Fall

Cozy Autumn Wild Rice Soup is like a warm hug in a bowl — it’s hearty, wholesome, and packed with fall flavors that make you want to curl up in your comfiest sweater. Between the sweet potato, earthy mushrooms, and that nutty wild rice, every spoonful feels like the best parts of fall wrapped into one cozy dish. And hey, whether you’re cooking for picky eaters, trying to eat more plants, or just need something easy on a busy weeknight, this soup checks all the boxes. Plus, you’ve got flexible options here — vegan with creamy coconut milk or more indulgent with a homemade cream sauce. Either way, it’s the kind of soup that has everyone asking for seconds.

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What is Cozy Autumn Wild Rice Soup?

Cozy Autumn Wild Rice Soup is a one-pot wonder featuring hearty wild rice, tender seasonal vegetables like carrots and sweet potatoes, and a silky broth that brings it all together. The vegan version uses coconut milk for a creamy finish, but there’s also a dreamy cream sauce variation for those who prefer dairy. It’s the kind of soup that’s simple enough for a weeknight, but comforting enough for a Sunday dinner. Whether you’re using the Instant Pot or good old stovetop, it comes out rich, satisfying, and filled with flavor. Think of it as your go-to fall comfort soup—like your favorite flannel, but edible.

Reasons to Try Cozy Autumn Wild Rice Soup

Need a reason to whip up a batch of Cozy Autumn Wild Rice Soup? Let’s talk. First off, it’s incredibly filling without feeling heavy — wild rice brings the chewy texture while sweet potato adds just the right amount of sweetness. Second, it’s easy. Like, one-pot-and-done easy. Third, it works for just about everyone — it’s naturally gluten-free, dairy-free (vegan version), and packed with fiber and nutrients. Busy weeknight? Toss it in the Instant Pot. Feeding a crowd? Double the recipe. Want leftovers? You’re covered. If you love soups like Turkey and Wild Rice Soup or Hearty Vegan Lentil Soup, you’ll be obsessed with this cozy fall classic.

Ingredients Needed to Make Cozy Autumn Wild Rice Soup

• 6 cups vegetable or chicken stock
• 1 cup uncooked wild rice (100% wild rice, not a blend)
• 8 oz baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large sweet potato (about 1 lb), peeled and diced
• 1 small white onion, diced
• 1 bay leaf
• 1½ tbsp Old Bay seasoning
• 1 (14 oz) can unsweetened coconut milk (or see cream sauce option below)
• 2 large handfuls kale, chopped (thick stems removed)
• Sea salt and freshly cracked black pepper to taste

Instructions to Make Cozy Autumn Wild Rice Soup

Ready to make your home smell like a cozy autumn day? Let’s walk through the step-by-step process to create this comforting, flavorful soup. Whether you’re new to cooking or a seasoned kitchen pro, this guide breaks it down clearly so you can follow along with confidence — and maybe even a little excitement. Let’s do it!

Step 1: Chop and Prep Your Veggies Like a Pro

Start by washing and chopping all your fresh produce. You’ll want:

• Diced carrots, celery, and sweet potato
• Minced garlic
• Chopped onion
• Sliced baby bella mushrooms
• De-stemmed and chopped kale

Doing all the prep upfront makes the cooking process way smoother (and cleaner). If you need some help with knife skills or want tips for storing prepped veggies, check out our easy ingredient prep guide for practical kitchen tricks.

Step 2: Sauté the Aromatics for Maximum Flavor (Stovetop Only)

If you’re making the soup on the stovetop, heat 1 tablespoon of olive oil or butter in a large stockpot over medium-high heat.

Add the diced onion first and sauté for about 5 minutes, stirring occasionally, until it becomes soft and translucent. This builds the flavor base.

Next, stir in the minced garlic and cook for another 1–2 minutes. You’ll know it’s ready when your kitchen starts to smell like heaven.

Instant Pot users: Skip this step! You’ll toss everything in together.

Step 3: Add the Heart of the Soup — Wild Rice and Veggies

Now it’s time to bring it all together.

Into the pot (or Instant Pot), add the following:

• 6 cups vegetable broth (or chicken stock for a non-vegan version)
• 1 cup uncooked wild rice (use 100% wild rice for best texture)
• Sliced mushrooms, diced carrots, celery, sweet potato
• 1 bay leaf
• 1½ tablespoons Old Bay seasoning

Give everything a good stir to mix the flavors.

Want to try this soup with a wild rice blend or need a gluten-free broth? We cover those options in our Creamy Turkey Wild Rice Soup where we talk about substitutions and mix-ins that still keep things delicious.

Step 4: Cook It Until It’s Tender and Cozy

For Instant Pot:
Seal the lid and cook on manual (high pressure) for 25 minutes. Once it’s done, let the pressure naturally release for 10 minutes, then quick-release the rest. Carefully remove the lid and discard the bay leaf.

For Stovetop:
Bring the soup to a boil, then reduce the heat to medium-low. Cover and let it simmer for 30 to 40 minutes, stirring occasionally, until the rice is tender and the veggies are soft.

Pro tip: Stir every so often to make sure the rice doesn’t stick to the bottom. Trust me, scraping burnt rice is no one’s idea of cozy.

Step 5: Make It Creamy (Without the Cream)

Now comes the creamy magic.

Stir in 1 can of unsweetened coconut milk (this adds richness without any coconut flavor) and your chopped kale. The heat from the soup will wilt the kale in just a few minutes.

Looking for a dairy-based version? Try the cream sauce alternative: Melt 3 tablespoons of butter in a separate pan, whisk in ¼ cup of flour, then slowly whisk in 1½ cups of milk. Cook until it thickens, then add to the soup.

For more creamy comfort recipes, check out our Slow Cooker Creamy Tomato Basil Chicken — it’s another weeknight favorite.

Step 6: Season to Perfection

Taste your soup and adjust the seasoning to your liking.

Add sea salt and freshly cracked black pepper. If you’re a fan of bold flavors, throw in a pinch more Old Bay.

This is the step where you make the soup your own. Want more heat? Add crushed red pepper. Need a little tang? A splash of apple cider vinegar does wonders.

Step 7: Serve, Sip, and Savor the Cozy

Ladle the soup into bowls while it’s still piping hot. Top with a sprinkle of pepper, a swirl of coconut milk or cream, or even a handful of crispy croutons if you’re feeling fancy.

Pair it with crusty sourdough or serve alongside a bowl of Cheesy Rice and Black Bean Enchilada Soup for a soup-er cozy dinner spread.

What to Serve with Cozy Autumn Wild Rice Soup

This soup is a meal on its own, but if you’re feeding a hungry bunch (or want leftovers for lunch tomorrow), consider pairing it with a crusty sourdough loaf or a toasted sandwich. A fall salad with apples and walnuts would make a nice contrast. Or if you’re going full-on cozy, serve it alongside a mug of Roasted Tomato Basil Soup for a soup sampler night. Feeling fancy? Try a sprinkle of shredded parmesan or a swirl of cream on top for a little extra oomph.

Key Tips for Making Cozy Autumn Wild Rice Soup

• Use 100% wild rice, not a blend. It holds its shape and doesn’t get mushy.
• Coconut milk makes it creamy but doesn’t make it taste coconutty. Win-win.
• Old Bay seasoning adds flavor without needing a dozen spices.
• Want it creamier? Try the homemade cream sauce version instead of coconut milk (see notes).
• Stir occasionally while simmering to prevent rice from sticking.
• The longer it sits, the thicker it gets. You can always thin it out with more broth the next day.

Storage and Reheating Tips for Cozy Autumn Wild Rice Soup

Store leftover Cozy Autumn Wild Rice Soup in an airtight container in the fridge for up to 4 days. It thickens as it sits, so add a splash of stock or water when reheating. You can reheat it in the microwave or on the stovetop — either works great. This soup also freezes well (without the kale). Freeze in portions, then just reheat and stir in fresh kale before serving. Perfect for cozying up on chilly nights without cooking from scratch.

FAQs

Can I use a wild rice blend?
You can, but 100% wild rice gives the best texture and flavor for this soup.

Can I swap the coconut milk?
Yep! Use 1½ cups of half and half, or make a quick cream sauce (see Notes in the recipe).

Is this soup vegan?
The base recipe is vegan! Just skip the butter and use vegetable stock.

Can I use spinach instead of kale?
Definitely. Add it at the very end so it just wilts.

Final Thoughts

Cozy Autumn Wild Rice Soup is basically fall in a bowl — warm, flavorful, and just what you need when the temps start dropping. Whether you’re team Instant Pot or stovetop, coconut milk or cream sauce, this soup is endlessly comforting and totally doable on a weeknight. And if you’re already dreaming of your next bowl, check out other cozy favorites like Curried Sweet Potato Soup or Creamy Turkey Wild Rice Soup. Happy soup season!

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