This Cozy Autumn Wild Rice Soup is the very essence of comfort in a bowl—brimming with hearty wild rice, velvety sweet potatoes, tender mushrooms, and a swirl of creamy flavor that brings everything together. The base recipe is vegan, but here’s the magic: in place of the coconut milk, you can either add 1 1/2 cups half and half for a luscious, dairy-enriched twist. Versatile, nourishing, and loaded with autumn’s best produce, it’s the kind of soup you’ll crave all season long.

In place of the coconut milk, you can either add 1 1/2 cups half and half Recipe - Recipe Image

Ingredients You’ll Need

Gathering the fresh, simple ingredients for this wild rice soup couldn’t be easier, and each one adds its own special touch—whether that’s color, crunch, depth, or pure cozy flavor. Here’s what makes this soup so vibrant and satisfying.

Vegetable Stock: Creates a rich, savory backdrop for all the veggies; feel free to use chicken stock if you prefer.
Wild Rice: The nutty, slightly chewy grains are the star, making this soup extra hearty and unique.
Baby Bella Mushrooms: Bring earthiness and umami—plus they soak up all those delicious broth flavors.
Garlic: For a punch of aromatic warmth that’s essential in every comforting soup.
Carrots: Infuse sweetness and color, balancing out the earthier tastes.
Celery: Adds a crisp bite and a whisper of herbal freshness.
Sweet Potato: Delivers velvety texture and just the right touch of natural sweetness.
White Onion: Lends savory depth and a little zing to round out the flavor profile.
Bay Leaf: Infuses subtle, woodsy aromatics while the soup simmers away.
Old Bay Seasoning: The secret spice mix that packs in layers of flavor with just a spoonful.
Unsweetened Coconut Milk: Makes the soup creamy without dairy (but in place of the coconut milk, you can either add 1 1/2 cups half and half for a classic creamy base).
Kale: Pops of green, nutrition, and a bit of hearty chew just before serving.
Salt & Black Pepper: Essential for seasoning and bringing out all those lively flavors.

How to Make In place of the coconut milk, you can either add 1 1/2 cups half and half

Step 1: Prep the Veggies

Start by slicing the mushrooms, dicing the carrots, celery, and sweet potato, and mincing the garlic and onion. Chopping all your vegetables before cooking helps this recipe come together smoothly, and it gives the soup incredible texture in every bite.

Step 2: Build the Flavor Base

If you’re using the stovetop method, heat a big pot and sauté your onion in a little olive oil or butter until soft and fragrant, then add the garlic. For Instant Pot, combine the onion, garlic, mushrooms, carrots, celery, sweet potato, bay leaf, Old Bay, vegetable stock, and wild rice right away. Stirring everything together at this stage allows the flavors to start mingling beautifully.

Step 3: Simmer or Pressure Cook

For stovetop, bring the mixture to a gentle simmer, then reduce the heat. Let it all bubble away for 30 to 40 minutes, stirring every so often. If using the Instant Pot, set it to high pressure for 25 minutes, and let it naturally release for 10 minutes more. Either method ensures the wild rice gets tender and all the veggies soften perfectly.

Step 4: Make It Creamy (In place of the coconut milk, you can either add 1 1/2 cups half and half)

Now it’s time for the creamy finish! Stir in the coconut milk for a dairy-free richness, or, in place of the coconut milk, you can either add 1 1/2 cups half and half for a classic, cozy creaminess. Alternatively, whip up a quick cream sauce: melt butter, whisk in flour, then slowly add milk to make a smooth béchamel, and pour it in once your rice is ready.

Step 5: Add Kale and Final Seasoning

Toss in big handfuls of chopped kale; it wilts gently into the hot soup, keeping its color and bite. Taste and season with extra salt, black pepper, or more Old Bay if you like things extra zesty. Serve your hearty soup steaming hot and let everyone add finishing touches at the table.

How to Serve In place of the coconut milk, you can either add 1 1/2 cups half and half

Garnishes

A pinch of fresh herbs like parsley or thyme, a drizzle of good olive oil, or a light grating of parmesan cheese make lovely finishing touches. If you’ve swapped in place of the coconut milk, you can either add 1 1/2 cups half and half, a sprinkle of cracked pepper on top emphasizes that creamy goodness.

Side Dishes

Serve this soup with thick slices of crusty bread, brushed with butter and broiled until golden, or a quick green salad tossed with lemony vinaigrette. Both options keep things fresh and satisfying, especially if you’ve used the in place of the coconut milk, you can either add 1 1/2 cups half and half version for an ultra-rich soup.

Creative Ways to Present

Try ladling the steaming soup into mini pumpkin bowls for an autumn gathering, or serve family style from a rustic Dutch oven at the center of the table. For lunch prep, portion into mason jars—if you’ve gone for in place of the coconut milk, you can either add 1 1/2 cups half and half, it stays delightfully creamy even after a reheat.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover soup in an airtight container in the refrigerator for up to five days. The flavors only deepen as it sits, and the soup stays wonderfully creamy—especially if you went with in place of the coconut milk, you can either add 1 1/2 cups half and half for your creamy base.

Freezing

Wild rice soups freeze surprisingly well! Just let the soup cool completely, then ladle portions into freezer-safe bags or containers. If you made the in place of the coconut milk, you can either add 1 1/2 cups half and half version, a gentle stir while reheating restores its texture.

Reheating

Warm soup gently in a pot over medium-low heat or pop a bowl in the microwave, stirring occasionally. If it’s thickened a bit after chilling, just splash in a little extra broth or milk. The in place of the coconut milk, you can either add 1 1/2 cups half and half technique ensures every bowl is creamy and comforting, no matter how many times you reheat.

FAQs

Can I use a wild rice blend instead of pure wild rice?

Absolutely! Just remember that a rice blend may cook a little quicker. Check the texture as you go, especially since wild rice holds its bite longer than most blends.

Does the soup freeze well if I make it with half and half?

Yes, it does! If you choose in place of the coconut milk, you can either add 1 1/2 cups half and half, freeze as usual and stir well while reheating to regain that creamy consistency.

What can I use if I want to keep it vegan but don’t have coconut milk?

Try oat milk or unsweetened cashew cream for a dairy-free swap. The soup will still be silky and rich.

Do I need to pre-cook the wild rice?

No pre-cooking needed! Just add the uncooked rice straight to the pot. It cooks fully with the other ingredients, soaking up tons of flavor.

Can I add protein like chicken or beans?

Definitely! Shredded rotisserie chicken or canned white beans both blend seamlessly into this soup. Just add them in the last 10 minutes of simmering so they’re heated through but don’t overcook.

Final Thoughts

If you’re looking for a hearty, nourishing, and endlessly adaptable soup, Cozy Autumn Wild Rice Soup truly fits the bill. Whether you stick to coconut milk or decide in place of the coconut milk, you can either add 1 1/2 cups half and half, every bowl is pure fall comfort. Give it a go and see for yourself why this soup is destined to become a cold-weather staple!

In place of the coconut milk, you can either add 1 1/2 cups half and half Recipe