Cozy Autumn Wild Rice Soup Recipe
I can’t tell you how many times this Cozy Autumn Wild Rice Soup Recipe has rescued me on a chilly evening. There’s just something about the warmth of wild rice paired with earthy mushrooms and sweet potato that feels like a big hug in a bowl. It’s not only filling and comforting but also packed with cozy fall flavors that remind me of crisp walks and golden leaves.
This soup is a perfect weeknight dinner that feels special without requiring hours in the kitchen. Whether you’re craving something nourishing or want to impress guests with minimal effort, this Cozy Autumn Wild Rice Soup Recipe hits the spot. Plus, it’s flexible enough to fit into lots of diets, and the ingredients come together in the most satisfying way.
Ingredients You’ll Need
Each of these ingredients plays a role in building that layered flavor you want in a hearty soup. Make sure to get fresh greens and high-quality stock since they really elevate the dish.
- Vegetable stock (or chicken stock): Homemade is best if you have the time, but a good-quality store-bought one works wonderfully too for depth and richness.
- Uncooked wild rice: Wild rice has this wonderful chewy texture and nutty flavor that makes the soup stand out—don’t swap it for white rice!
- Baby bella mushrooms: Their meaty texture adds umami that balances the sweetness of the potato perfectly.
- Garlic: Freshly minced garlic gives that perfect aromatic base—skip the pre-minced for the best flavor punch.
- Carrots: Sweet and earthy, they add a softness and lovely color to the soup.
- Celery: Adds a subtle crunch and classic soup flavor—don’t omit it!
- Sweet potato: The star of the show for sweetness that contrasts the savory elements so nicely.
- White onion: A simple base flavor enhancer that rounds out the soup.
- Bay leaf: Adds a subtle herbal note—remember to take it out before serving.
- Old Bay seasoning: This gives it a slight spice and interesting complexity—a bit unexpected but works so well.
- Unsweetened coconut milk: Creamy texture without overpowering the other flavors, plus a dairy-free option. You can also use a cream sauce alternative if you prefer.
- Kale: Adds color, texture, and nutrients—make sure to remove the thick stems so you get just the leafy goodness.
- Fine sea salt and freshly-cracked black pepper: To season everything perfectly at the end.
Variations
I love making this Cozy Autumn Wild Rice Soup Recipe my own depending on what I have in the fridge or who I’m cooking for. It’s surprisingly versatile, so you can easily switch things up to fit your mood or needs.
- Make it vegan: Stick to vegetable stock and coconut milk, and you’re set. I often add nutritional yeast for a subtle cheesy depth.
- Add protein: Sometimes I toss in some cooked shredded chicken or crispy tofu cubes for a heartier meal.
- Spice it up: A pinch of cayenne or red pepper flakes can bring some welcome heat on cooler nights.
- Seasonal tweaks: Swap kale for spinach or chard, and try butternut squash instead of sweet potato for a slightly different sweetness.
- Use a cream sauce alternative: If coconut milk isn’t your thing, a basic cashew cream or even half-and-half works well and keeps the soup silky.
How to Make Cozy Autumn Wild Rice Soup Recipe
Step 1: Sauté the Base Vegetables
Start by heating a large pot over medium heat and adding a splash of oil. Toss in the diced onion, carrots, celery, and mushrooms. Stir them around gently until they soften and start to caramelize—about 7 to 10 minutes. This step builds a flavorful base, so take your time and don’t rush it. The smell alone will make you eager for the next step!
Step 2: Add Garlic, Sweet Potato, and Seasonings
Once your veggies are soft and golden, stir in the minced garlic, diced sweet potato, bay leaf, and Old Bay seasoning. Sauté everything for another 2 minutes until the garlic is fragrant but not burnt. This layering of flavors means every spoonful bursts with autumn warmth.
Step 3: Pour in Stock and Cook Wild Rice
Next, add your vegetable (or chicken) stock and bring everything to a boil. Stir in the uncooked wild rice, reduce the heat to low, cover the pot, and let it simmer gently. The rice will absorb all those beautiful flavors as it cooks—plan on about 45-50 minutes. Keep the lid on during this time, but check occasionally so it doesn’t stick to the bottom.
Step 4: Finish with Coconut Milk and Kale
When the rice is tender and the sweet potatoes tender as well, stir in the coconut milk and kale. The heat will wilt the kale just right while the coconut milk adds a creamy finish. Simmer everything for another 5 minutes. Taste and adjust salt and pepper to your liking—this step brings all the flavors into perfect balance.
How to Serve Cozy Autumn Wild Rice Soup Recipe
Garnishes
I love topping this soup with a sprinkle of fresh chopped parsley or even some toasted pumpkin seeds for crunch. A drizzle of good olive oil or a squeeze of lemon adds brightness that cuts through the creaminess beautifully. If you like heat, a dash of chili oil is my go-to finishing touch.
Side Dishes
This soup is fantastic paired with crusty garlic bread or a warm baguette for dipping. I also enjoy a simple side salad with a tangy vinaigrette to offset the rich soup. Sometimes I keep it super light and just add a side of roasted Brussels sprouts for extra fall vibes.
Creative Ways to Present
If you’re serving this for guests, try ladling it into mini pumpkins hollowed out as bowls—super charming and festive! Or, bowl it up in rustic stoneware and top with fresh herbs right at the table. I once served this soup during a fall brunch with homemade biscuits and it was a total hit.
Make Ahead and Storage
Storing Leftovers
After it cools, I transfer leftover soup to an airtight container and store it in the fridge for up to four days. The flavors actually deepen overnight, so leftovers taste even better the next day. Just give it a good stir before reheating.
Freezing
I’ve frozen this soup in individual portions for quick weekday meals. Make sure it’s completely cooled before freezing and leave a little headspace in your containers as the liquid expands. When thawed, the texture of kale softens a bit but it still tastes amazing.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally so nothing sticks. If the soup thickened too much in the fridge or freezer, just splash in a bit of water or stock to loosen it back up. I find stovetop reheating keeps it creamier than the microwave.
FAQs
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Can I use regular rice instead of wild rice?
While you can substitute, wild rice’s chewy texture and nutty flavor are key to this cozy soup experience. If you swap for regular rice, use brown rice for a closer texture and adjust cooking time accordingly. However, wild rice really makes this recipe special, so I recommend sticking to it if possible.
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Is the soup gluten-free?
Yes! All ingredients in the Cozy Autumn Wild Rice Soup Recipe are naturally gluten-free, making it a safe and comforting option for those with gluten sensitivity.
- Can I make this soup in a slow cooker?
Absolutely. Sauté the veggies first, then add everything to your slow cooker and cook on low for about 6-7 hours or on high for 3-4 hours until the rice is tender. Just add the kale and coconut milk in the last 30 minutes so the kale stays vibrant.
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How do I adjust the soup for creaminess without coconut milk?
If coconut milk isn’t your favorite, a cashew cream or regular cream can make the soup silky and rich. Alternatively, blending a portion of the soup before adding the cream option can thicken it naturally.
Final Thoughts
This Cozy Autumn Wild Rice Soup Recipe has become one of my fall staples because it’s both deeply satisfying and surprisingly easy to make. It’s the kind of dish I turn to when I want comfort food that feels wholesome and homemade—without hours of fuss. I hope you’ll give this recipe a try and enjoy those comforting autumn vibes as much as I do. Trust me, once you find the perfect balance of wild rice, sweet potatoes, and kale, this soup will keep calling you back for more!
Print
Cozy Autumn Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Cozy Autumn Wild Rice Soup is a hearty and flavorful vegetarian dish perfect for chilly days. Packed with nutrient-rich ingredients like wild rice, mushrooms, sweet potatoes, and kale, simmered gently in a spiced vegetable broth with creamy coconut milk, this soup delivers comfort and nutrition in a bowl, making it an ideal seasonal meal.
Ingredients
Soup Base
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- Fine sea salt and freshly-cracked black pepper to taste
Vegetables
- 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
- 2 large handfuls kale, roughly chopped with thick stems removed
Creaminess
- 1 (14-ounce) can unsweetened coconut milk (or cream sauce option)
Instructions
- Prepare the Ingredients: Begin by rinsing the wild rice thoroughly under cold water. Peel and dice the sweet potato and onion, dice the carrots and celery, slice the mushrooms, mince the garlic, and roughly chop the kale, removing thick stems.
- Sauté Vegetables: In a large soup pot over medium heat, add a splash of oil (optional) and sauté the diced onion, carrots, celery, and garlic until they soften and become fragrant, about 5-7 minutes.
- Add Mushrooms and Spices: Stir in the sliced baby bella mushrooms, cooking until they release their moisture and begin to brown slightly. Add the bay leaf, Old Bay seasoning, and a pinch of salt and pepper.
- Combine Stock and Rice: Pour in the 6 cups of vegetable stock and add the rinsed wild rice to the pot. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer the Soup: Cover the pot and let the soup simmer gently for about 40-50 minutes, or until the wild rice is tender and the sweet potatoes are cooked through.
- Add Coconut Milk and Kale: Stir in the can of unsweetened coconut milk and add the chopped kale. Cook for an additional 5-7 minutes until the kale is wilted and tender.
- Season and Serve: Remove the bay leaf. Taste the soup and adjust the seasoning with additional salt and freshly cracked black pepper as needed. Serve hot and enjoy the comforting autumn flavors.
Notes
- Wild rice can take longer to cook than other rices; rinsing helps remove excess starch.
- For a non-vegetarian option, use chicken stock instead of vegetable stock.
- Coconut milk adds creaminess without dairy, making this soup dairy-free and vegan-friendly.
- You can substitute kale with spinach or Swiss chard if preferred.
- The Old Bay seasoning adds a unique depth of flavor but can be adjusted or substituted with other seasoning blends.
Keywords: wild rice soup, autumn soup, vegetarian soup, coconut milk soup, hearty soup, kale soup, healthy soup, comforting soup
