There’s something incredibly comforting about a warm, hearty bowl of soup on a crisp autumn day, and this Cozy Autumn Wild Rice Soup Recipe hits all the right notes. I absolutely love how the nutty wild rice pairs with sweet potato and savory mushrooms, creating a bowl that’s both filling and filled with rich, warming flavors. Whether you’re winding down after a busy day or hosting a casual fall gathering, this soup feels like a big, cozy hug in a bowl.
When I first tried this Cozy Autumn Wild Rice Soup Recipe, I appreciated how versatile it is—you can make it on the stovetop or in an Instant Pot, depending on how much time you’ve got. Plus, the addition of kale and coconut milk adds a nice balance of creaminess and bright earthiness that your whole family will go crazy for. Trust me, once you try this one, it’s going to be on your regular rotation every fall!
Why You’ll Love This Recipe
- Hearty & Nutritious: Wild rice and veggies make it both filling and nourishing, perfect for chilly days.
- Easy to Customize: Use stovetop or Instant Pot methods to fit your schedule and equipment.
- Rich Flavor Layers: Old Bay seasoning and coconut milk add depth without heaviness.
- Family-Friendly Comfort: Everyone from kids to adults always asks for seconds.
Ingredients You’ll Need
Each ingredient in this Cozy Autumn Wild Rice Soup Recipe brings something special to the pot. I love how the sweet potato adds a subtle sweetness that balances the earthy mushrooms and hearty wild rice perfectly.
- Vegetable stock (or chicken stock): Using good-quality stock builds your flavor base—homemade if possible, but store-bought works in a pinch.
- Wild rice: Adds a chewy texture and nutty taste that makes the soup truly filling.
- Baby bella mushrooms: Their umami flavor deepens the soup’s character beautifully.
- Garlic: Minced fresh garlic brings aromatic warmth to every spoonful.
- Carrots: Diced carrots add a nice natural sweetness and a pop of color.
- Celery: Enhances the savory base with subtle crunch and freshness.
- Sweet potato: Peeled and diced, it softens up to give the soup a creamy texture without actual cream.
- White onion: Sautéed until translucent, it forms a crucial foundation for rich flavor.
- Bay leaf: Classic herb that gently infuses the soup during simmering (remember to remove before serving!).
- Old Bay seasoning: My secret weapon here; it adds a complex, savory blend of spices without overpowering.
- Unsweetened coconut milk: Provides creaminess and a subtle tropical hint; feel free to swap for other cream options if you prefer.
- Kale: Adds color, texture, and a healthy dose of greens—just chop and toss right in.
- Sea salt and freshly-cracked black pepper: Essential for seasoning—adjust to your taste!
Variations
I like to play around with this Cozy Autumn Wild Rice Soup Recipe depending on who I’m cooking for or what’s in my fridge. It’s great for experimenting while still staying cozy and hearty.
- Protein Boost: I sometimes add shredded cooked chicken or cubes of tofu to make it more substantial for dinner meals.
- Spicy Kick: If you love heat, a pinch of red pepper flakes or a dash of smoked paprika amps up the flavor wonderfully.
- Different Greens: Swapping kale for spinach or Swiss chard works well when I want something milder but still green-packed.
- Dairy Swap: For a richer soup, try half-and-half or cream instead of coconut milk—just depends on what you’re craving!
How to Make Cozy Autumn Wild Rice Soup Recipe
Step 1: Assemble the Base
Start by gathering your vegetables and stock, then toss the stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning into your Instant Pot or large stockpot. Give it a good stir so everything is evenly distributed. This is where the magic begins—your kitchen will start to smell incredible!
Step 2: Cook the Soup
If you’re using an Instant Pot, seal the lid and cook on high pressure for 25 minutes, then let it naturally release pressure for 10 minutes before quick releasing the rest. For stovetop, bring the soup to a simmer, reduce heat to medium-low, and cover for about 30 to 40 minutes until the rice is tender. Stir occasionally to keep the veggies from sticking. You’ll know it’s done when the rice is chewy but soft and the veggies are tender.
Step 3: Finish with Coconut Milk and Kale
Once the cooking is complete, gently stir in the coconut milk and kale. The kale wilts quickly and the coconut milk creates a silky, velvety texture without any dairy. Taste your soup and adjust with salt, pepper, or a little more Old Bay if you want an extra punch. This step is what makes this Cozy Autumn Wild Rice Soup Recipe stand out—it’s creamy, healthy, and packed with flavor.
Step 4: Serve and Enjoy
Ladle your soup into bowls, grab a cozy blanket, and dig in. The warmth, the textures, and the flavors will make you feel right at home. Plus, leftovers taste even better the next day with the flavors fully blended.
Pro Tips for Making Cozy Autumn Wild Rice Soup Recipe
- Rinse Your Wild Rice: Always rinse wild rice under cold water before cooking to remove any debris and help it cook evenly.
- Natural Pressure Release Magic: Letting the Instant Pot release pressure naturally enhances the flavor and texture—don’t rush this part!
- Adjust Thickness: If you prefer a thicker soup, mash some of the sweet potato pieces after cooking and stir them in for added creaminess.
- Don’t Overcook the Kale: Add kale at the end to keep its color vibrant and texture tender but not mushy.
How to Serve Cozy Autumn Wild Rice Soup Recipe
Garnishes
I absolutely love topping this soup with a sprinkle of freshly chopped parsley or thyme—it adds a fresh herbal note that brightens every bite. A small drizzle of good olive oil or a dollop of plain Greek yogurt also works wonders if you want a cool, creamy contrast to the warm soup.
Side Dishes
Pair your Cozy Autumn Wild Rice Soup Recipe with crusty artisan bread or warm garlic rolls for dipping. A simple green salad with a tangy vinaigrette makes a lovely, balanced meal too. On weekends, I like adding a grilled cheese sandwich alongside for extra comfort food vibes.
Creative Ways to Present
For special occasions, I’ve served this soup in small, hollowed-out mini pumpkins—it’s festive and perfect for fall get-togethers. You can also ladle it into wide mugs for casual lunches or serve it buffet-style in a slow cooker to keep it warm all afternoon.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftover soup to airtight containers and keep them in the fridge—it’s great for up to 4 days. I find the flavors actually deepen overnight, making the next day’s lunch even more satisfying.
Freezing
This Cozy Autumn Wild Rice Soup freezes beautifully. Just make sure to cool it completely before transferring into freezer-safe containers. When thawed, the texture remains wonderful, though you might want to add a splash of vegetable stock or water when reheating if it thickened too much.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If you find the kale has thickened overnight, a quick stir-in of a bit more coconut milk or a touch of broth refreshes the soup’s creaminess perfectly.
FAQs
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Can I use brown rice instead of wild rice in this soup?
Absolutely! Brown rice will work fine, but keep in mind it usually cooks faster than wild rice, so you might need to adjust your cooking time accordingly to prevent it from becoming mushy.
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Is this soup suitable for vegans?
Yes! Just stick with vegetable stock and use the coconut milk as indicated. If you prefer chicken stock, it won’t be vegan but still delicious. The recipe’s naturally plant-based base makes it easy to keep vegan-friendly.
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Can I make this recipe in a slow cooker?
You sure can! Combine all the ingredients (except the kale and coconut milk) in your slow cooker, cook on low for 6-8 hours or high for 3-4 hours until rice and veggies are tender. Stir in kale and coconut milk at the end and cook an additional 10-15 minutes.
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What’s the best way to store leftovers?
Store leftovers in airtight containers in the fridge for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months.
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Can I use regular cream instead of coconut milk?
Yes, regular cream or half-and-half can replace coconut milk if you prefer a dairy-based creaminess, though the coconut milk adds a subtle, unique flavor I really love.
Final Thoughts
This Cozy Autumn Wild Rice Soup Recipe holds a special place in my heart because it’s a perfect blend of comfort and nutrition, easy to make but impressive in flavor. I hope you give it a try soon and find it as soothing and satisfying on a chilly day as I do. Grab your favorite mug, curl up with this soup, and enjoy a little moment of fall magic in your own kitchen!
Print
Cozy Autumn Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This Cozy Autumn Wild Rice Soup is a hearty and comforting dish perfect for chilly fall days. Packed with nutrient-rich vegetables, earthy wild rice, and infused with the warm flavors of Old Bay seasoning and coconut milk, this soup is both flavorful and nourishing. It can be easily prepared using an Instant Pot for convenience or made on the stovetop, making it a versatile recipe for any home cook seeking a wholesome, seasonal meal.
Ingredients
Base 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
Final Ingredients
- 1 (14-ounce) can unsweetened coconut milk (or cream sauce alternative)
- 2 large handfuls kale, roughly chopped with thick stems removed
- Fine sea salt and freshly cracked black pepper, to taste
- 1 tablespoon butter or olive oil (for stovetop method)
Instructions
- Combine base ingredients. In the Instant Pot, add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to combine all ingredients evenly. For stovetop, heat butter or olive oil in a large stockpot over medium-high heat, sauté onion for 5 minutes until translucent, add garlic and cook for 1-2 minutes until fragrant.
- Pressure cook or simmer. Instant Pot: Cover and cook on manual high pressure for 25 minutes. Let the pressure release naturally for 10 minutes before quick releasing the rest. Remove lid and discard bay leaf. Stovetop: Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning to the sautéed veggies. Stir, bring to simmer, then reduce to medium-low heat. Cover and cook for 30 to 40 minutes until rice is tender, stirring occasionally.
- Add final ingredients. Stir in the coconut milk and kale gently until combined. Taste and adjust seasonings with salt, pepper, and extra Old Bay seasoning if desired.
- Serve. Ladle the soup into bowls and serve warm for a cozy autumn meal.
Notes
- The recipe can be made with either vegetable or chicken stock depending on preference or dietary needs.
- For a richer texture, use the cream sauce option instead of coconut milk if preferred.
- If using stovetop method, sautéing the onion and garlic adds a deeper flavor base to the soup.
- Letting the Instant Pot release pressure naturally helps prevent overcooking the rice and vegetables.
- Kale can be substituted with spinach or Swiss chard if desired.
- The soup stores well in the refrigerator for up to 4 days and freezes well for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
