If you’re looking for the ultimate comfort food to curl up with on a chilly day, this Cozy Autumn Wild Rice Soup Recipe is the answer. It’s a soul-warming bowl filled with earthy wild rice, tender sweet potatoes, and savory baby bella mushrooms, all swimming in a creamy, lightly spiced broth accented by kale and coconut milk. Every spoonful bursts with layers of flavors and textures that evoke the essence of fall, making it an irresistible go-to for both family dinners and cozy nights in.

Ingredients You’ll Need

The image shows various fresh ingredients arranged on a white marbled surface. At the bottom left, there are dark green leafy kale, three orange carrots, and two long light green celery sticks. Above them are four brown mushrooms and three white onion pieces. In the center, there is a small white bowl filled with black wild rice. To the right, there is a white sauce cup with a creamy white liquid and another white sauce cup with light brown broth. Above these cups, a small white dish holds a rich yellowish block of butter. At the top right, a white bowl contains a bright orange-red spice mix, and next to it are small white spoons with black pepper and salt, and a dried bay leaf on the plate. Scattered garlic cloves are visible near the middle. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a vital role in creating the perfect balance of taste, texture, and color. You’ll be amazed how simple pantry staples come together to form a soup that’s hearty yet light, creamy but without heaviness, and packed with nourishing goodness.

6 cups vegetable stock (or chicken stock): Provides a rich, savory base that infuses the soup with deep flavor.
1 cup uncooked wild rice: Adds a nutty, chewy texture that makes the soup wonderfully hearty.
8 ounces baby bella mushrooms, sliced: Bring earthy, umami notes and a meaty bite to every spoonful.
4 cloves garlic, minced: Infuses the broth with aromatic warmth and a subtle punch.
2 medium carrots, diced: Sweetness and a pop of vibrant orange color brighten the bowl.
2 ribs celery, diced: Adds crunch and a classic depth to the savory foundation.
1 large sweet potato, peeled and diced: Gives a lightly sweet, creamy softness that elevates the soup’s texture.
1 small white onion, diced: Builds flavor layers with its mellow sweetness and body.
1 bay leaf: Imparts subtle herbal undertones that enhance the overall aroma.
1 1/2 tablespoons Old Bay seasoning: Brings a slight spice and complexity that makes the soup unique and memorable.
1 (14-ounce) can unsweetened coconut milk: Creams up the broth naturally, making it luscious and dairy-free.
2 large handfuls of kale, roughly chopped: Adds freshness, vibrant green color, and a nutritious boost.
Fine sea salt and freshly cracked black pepper: Essential seasonings to brighten all the flavors just right.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Cozy Autumn Wild Rice Soup Recipe

Step 1: Combine the Base Ingredients

Start by gathering your vegetable stock, wild rice, mushrooms, minced garlic, diced carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Whether you’re using an Instant Pot or a stovetop, these ingredients form the hearty core that will soak up all the savory, herbal goodness.

Step 2: Cooking in Your Preferred Method

If you’re using an Instant Pot, simply place all base ingredients into the pot, stir lightly, and seal it to cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes before doing a quick release of any remaining pressure. This method locks in flavors while saving time.

For the stovetop approach, start by sautéing the onion in a bit of butter or olive oil until soft and fragrant. Then add garlic, cooking briefly before adding the rest of the base ingredients. Bring to a simmer, then cover and cook on low for 30 to 40 minutes until the rice and vegetables are tender and melding beautifully.

Step 3: Add the Finishing Touches

Once cooked, discard the bay leaf and stir in the creamy coconut milk and fresh kale. The coconut milk lends a silky richness without overwhelming, while the kale offers a slight bite and a vibrant pop of color. Adjust seasoning with salt, pepper, and extra Old Bay seasoning if you want to kick up the spice just a little more.

How to Serve Cozy Autumn Wild Rice Soup Recipe

The image shows a bowl filled with layered soup made of bright orange broth at the base, topped with slices of light beige mushrooms and chunks of red tomatoes; the surface is garnished with a generous amount of chopped green leafy herbs. The soup has some white creamy swirls blending gently with the broth, and small black pepper flakes are scattered over the top, all placed in a white bowl sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serve this soup with a sprinkle of freshly chopped parsley or chives for an herbaceous burst. A grating of nutmeg or a drizzle of good-quality olive oil can also add that extra cozy touch, making your bowl look as inviting as it tastes.

Side Dishes

Pair this soup with a warm crusty bread or soft dinner rolls that are perfect for dipping. A crisp autumn salad with ingredients like roasted beets, walnuts, and goat cheese complements this hearty soup spectacularly by adding texture contrast and freshness.

Creative Ways to Present

Try serving your Cozy Autumn Wild Rice Soup Recipe in hollowed-out mini pumpkins or bread bowls for a festive flair. Garnishing with a swirl of coconut cream or sprinkling toasted pumpkin seeds adds visual interest and gives your soup a bit of a gourmet restaurant feel at home.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to four days when stored in an airtight container. The flavors actually deepen overnight, making leftovers even more delicious the next day.

Freezing

You can freeze the soup for up to three months. For best results, store it without the kale, then add fresh kale when reheating to keep it bright and slightly crisp. This way, your Cozy Autumn Wild Rice Soup Recipe stays fresh and vibrant even after freezing.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. Add a splash of vegetable broth or water if it thickens too much. Taste and adjust seasonings after reheating to bring back that fresh homemade flavor.

FAQs

Can I use brown rice instead of wild rice?

Absolutely! Brown rice will work well, though the texture will be a bit softer and less nutty. Adjust cooking time accordingly, as brown rice may take slightly less time to become tender.

Is there a way to make this soup vegan?

The recipe as written is vegan if you choose vegetable stock and coconut milk. Just be sure the Old Bay seasoning you use doesn’t include any animal-derived ingredients.

Can I substitute the coconut milk with dairy cream?

Yes! If you prefer a creamier, richer soup, feel free to swap the coconut milk for heavy cream or half-and-half. It will change the flavor slightly but still be delicious.

How spicy is the soup with Old Bay seasoning?

Old Bay adds mild heat and a complex mix of spices that enhance but don’t overpower. You can adjust the amount to suit your spice preference or leave it out for a gentler flavor.

Can I prepare this soup without an Instant Pot?

Definitely! The stovetop method is wonderfully effective and gives you control over simmering and thickness. It just requires a bit more attention but rewards you with comforting results every time.

Final Thoughts

This Cozy Autumn Wild Rice Soup Recipe is one of those lovely dishes that brings warmth and seasonal joy to your table, day after day. Whether you’re welcoming friends or quietly enjoying a quiet moment alone, this soup wraps you in a cozy hug with every bite. Give it a try and let it become your new autumn favorite—it’s sure to bring plenty of smiles and second helpings!

Cozy Autumn Wild Rice Soup Recipe

Ingredients You’ll Need