Creamy, Hearty, and Perfect for Chilly Days
Hola! I’m a Florida girl who might live under sunny skies, but my heart still craves cozy soups when the air turns crisp. This Cozy Autumn Wild Rice Soup is like wrapping yourself in a warm blanket.
It’s filled with tender vegetables, hearty wild rice, and a creamy broth that’s naturally vegan (though you can easily make it creamy with a touch of dairy).
The first time I made this soup, the aroma of sweet potatoes and herbs filled the kitchen and instantly brought everyone to the table. Whether you’re vegan, vegetarian, or just love fall flavors, this soup is comfort, health, and flavor in one bowl.
Quick Recipe Overview
| Prep Time: | 15 minutes |
| Cook Time: | 45 minutes |
| Total Time: | 1 hour |
| Servings: | 8 |
| Difficulty: | Easy |
| Cuisine: | American / Fall Comfort |
| Best Season: | Autumn |
Why You’ll Love This Soup
- Wholesome Ingredients: Packed with real vegetables, wild rice, and warming spices that nourish the body and soul.
- Vegan or Creamy Options: Easily adaptable depending on your preference, using either coconut milk or a homemade cream sauce.
- Perfect Make-Ahead Meal: Tastes even better the next day as the flavors deepen.
- Rich in Texture: The combination of chewy rice, soft veggies, and creamy broth gives every spoonful depth.
- Fall in a Bowl: Sweet potato, kale, mushrooms, and garlic come together in perfect autumn harmony.
Cozy Autumn Wild Rice Soup
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Cozy Autumn Wild Rice Soup is filled with hearty wild rice, seasonal vegetables, and a creamy, comforting broth. This easy vegan recipe is rich in flavor, nourishing, and perfect for chilly fall days.
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 sweet potato (about 1 pound), peeled and diced
- 1 small white onion, diced
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option)
- 2 handfuls kale, roughly chopped (stems removed)
- Fine sea salt and freshly cracked black pepper, to taste
Instructions
1. Instant Pot Method:
2. Add stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the Instant Pot. Stir briefly to combine.
3. Secure the lid and cook on high pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Discard the bay leaf.
4. Stir in coconut milk and kale. Mix gently and season with salt, pepper, and additional Old Bay if desired. Serve warm.
5.
6. Stovetop Method:
7. Heat 1 tablespoon olive oil or butter in a large stockpot over medium-high heat. Add onion and cook for 5 minutes until translucent. Add garlic and sauté for 1 minute.
8. Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.
9. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 30–40 minutes, stirring occasionally, until the rice is tender.
10. Stir in coconut milk and kale. Cook for 2–3 minutes until kale softens. Season to taste. Serve warm.
Notes
Wild rice: 100% wild rice gives the best texture and nutty flavor. Cooking times vary with blends.
Cream sauce option: Substitute coconut milk with 1 1/2 cups half-and-half or a homemade cream sauce.
Add protein: Stir in cooked chicken or turkey for a hearty twist.
Seasoning ideas: Try Cajun, Italian seasoning, or herbs de Provence for a flavor change.
Storage: Store leftovers in the fridge up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups, Vegan, Fall Recipes
- Method: Instant Pot, Stovetop
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7
- Fat: 14
- Carbohydrates: 40
- Fiber: 6
- Protein: 8
Ingredients List
- 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 sweet potato (about 1 pound), peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below)
- 2 large handfuls kale, roughly chopped (stems removed)
- Fine sea salt and freshly cracked black pepper, to taste
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Wild rice | Use 100% wild rice for the best nutty flavor and texture. Cooking times vary if using a blend. |
| Sweet potato | Adds sweetness and body; dice evenly for uniform cooking. |
| Mushrooms | Baby bella mushrooms give a deep, earthy flavor that complements the rice perfectly. |
| Coconut milk | Keeps the soup creamy without dairy. For richer flavor, use full-fat coconut milk. |
| Kale | Remove thick stems and chop into bite-size pieces; it softens beautifully in hot broth. |
| Old Bay seasoning | Adds a savory, slightly spicy depth. Adjust to taste for more or less heat. |
Step-by-Step Instructions
Instant Pot (Pressure Cooker) Method
- Combine Ingredients: Add the stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to your Instant Pot. Stir briefly.
- Pressure Cook: Secure the lid and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Add Final Ingredients: Stir in the coconut milk and kale until combined. Adjust seasoning with salt, pepper, or extra Old Bay if desired.
- Serve: Ladle into bowls and enjoy it warm, garnished with extra herbs if you like.
Stovetop Method
- Sauté the Veggies: Heat 1 tablespoon of olive oil or butter in a large stockpot over medium-high heat. Add onion and cook for 5 minutes until translucent. Add garlic and cook for 1-2 minutes until fragrant.
- Add Base Ingredients: Stir in the stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Mix well.
- Simmer: Bring to a simmer, then reduce heat to medium-low. Cover and cook for 30–40 minutes, stirring occasionally, until the rice is tender.
- Finish the Soup: Stir in coconut milk and kale. Cook for 2–3 more minutes until the kale softens. Season with salt, pepper, and extra Old Bay if needed.
- Serve: Remove bay leaf, ladle into bowls, and enjoy this cozy fall comfort soup.
Chef’s Tips for Perfect Results
- Check the Rice Early: Different wild rice brands vary in cooking times, so start testing around 30 minutes.
- Don’t Skip the Sweet Potato: It adds creaminess and subtle sweetness to balance the earthy rice.
- Coconut Milk Goes Last: Adding it earlier can cause curdling. Always stir it in off heat or near the end.
- Balance the Spice: Start with less Old Bay if you prefer mild heat, then add more after tasting.
Variations & Add-Ins
- Creamy Dairy Version: Replace coconut milk with 1 1/2 cups half-and-half or a homemade cream sauce.
- Chicken and Wild Rice Soup: Add cooked shredded chicken or poach a chicken breast in the soup while simmering.
- Seasoning Swaps: Try Italian herbs, Cajun seasoning, or herbs de Provence for new flavors.
- Make It Thicker: Add a cornstarch slurry (equal parts water and cornstarch) and simmer for a few minutes.
Serving Ideas
Serve this hearty soup with a slice of crusty bread, cornbread muffins, or a fresh kale salad. For a full autumn meal, pair it with roasted squash or a side of garlic green beans.
Make Ahead & Storage Tips
This soup keeps beautifully in the fridge for up to 4 days and freezes well for up to 2 months. Store in airtight containers. When reheating, add a splash of broth or milk to thin it back to your desired consistency.
Presentation Tips
Serve in rustic bowls topped with a drizzle of coconut milk, cracked pepper, and a sprinkle of chopped parsley or thyme. A few toasted pumpkin seeds on top make it extra autumn-worthy.
Kitchen Wisdom
- Taste at the End: Always season after adding the coconut milk or cream for balanced flavor.
- Layer the Veggies: Add root veggies first since they take longer to soften.
- Make It Colorful: Use rainbow carrots or purple sweet potatoes for a vibrant look.
- Double the Batch: Freezes well and makes easy future meals.
Storage and Reheating Tips
Refrigerate leftovers in a sealed container for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally. Avoid boiling once the coconut milk has been added to maintain the creamy texture.
Frequently Asked Questions
Can I use a wild rice blend instead of pure wild rice?
Yes, but note that cooking time will shorten, and the texture will be slightly different.
Can I make this soup gluten-free?
Yes, the vegan version is naturally gluten-free. If thickening, use cornstarch instead of flour.
Can I use spinach instead of kale?
Absolutely, spinach works great and wilts quickly into the soup.
What can I substitute for Old Bay seasoning?
Cajun, Italian seasoning, or herbs de Provence are great alternatives.
Can I use dairy instead of coconut milk?
Yes, replace with half-and-half or the optional cream sauce for a rich version.
Can I add meat?
Yes, cooked chicken or turkey works beautifully for added protein.
Does it freeze well?
Yes, cool completely, portion into containers, and freeze for up to 2 months.
Nutrition Info
| Serving Size: | 1 bowl |
| Calories: | 320 kcal |
| Protein: | 8 g |
| Carbohydrates: | 40 g |
| Fat: | 14 g |
| Fiber: | 6 g |
| Sugar: | 7 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Author’s Note
I love how food can change with the seasons, and this Cozy Autumn Wild Rice Soup captures fall in every bite. It’s comforting, colorful, and nourishing, filled with hearty ingredients that remind me of my family’s kitchen in Orlando. This soup has been tested and loved many times, always turning out rich, balanced, and perfect for sharing.
From My Kitchen to Yours
This Cozy Autumn Wild Rice Soup is a warm hug in a bowl, whether you make it vegan or creamy. It’s one of those recipes you’ll crave as soon as the leaves start to fall. For another soul-warming dish, try my Crockpot Hot Chocolate to finish the meal on a sweet note.
