Name: Cozy Autumn Wild Rice Soup Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 cups vegetable stock (or chicken stock); 1 bay leaf; 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; 2 large handfuls of kale, roughly chopped with thick stems removed; 1 1/2 tablespoon Old Bay seasoning; 1 (14-ounce) can unsweetened coconut milk (or cream sauce option); Fine sea salt, to taste; Freshly-cracked black pepper, to taste

There’s something undeniably comforting about cozying up with a bowl of hearty soup on a chilly autumn day, and that’s exactly why I adore this Cozy Autumn Wild Rice Soup Recipe. It combines earthy wild rice, tender sweet potatoes, and a touch of leafy kale, all simmered in a flavorful broth that makes your kitchen smell like fall. Trust me, this soup isn’t just dinner—it’s a warm hug in a bowl.

Whether you’re snuggling up after a crisp walk or prepping a simple weeknight meal, this soup hits the spot every time. I love how the wild rice adds a nutty texture that keeps things interesting, while the spices and coconut milk lend subtle warmth and creaminess. If you’re looking for a dish that’s both nourishing and delicious, this Cozy Autumn Wild Rice Soup Recipe is definitely worth a try.

Ingredients You’ll Need

These ingredients work beautifully together to balance textures and deep autumn flavors. When shopping, aim for fresh veggies and make sure your wild rice is good quality—stale rice just won’t soften right.

Vegetable stock (or chicken stock): This provides a rich, savory base. Homemade or low-sodium store-bought works best to control saltiness.
Uncooked wild rice: Adds a nutty flavor and a pleasant chewy texture that makes the soup filling.
Baby bella mushrooms: Their earthiness deepens the soup’s flavor—slice them thin for even cooking.
Garlic: Minced garlic infuses a warm, aromatic touch that perks up the entire dish.
Carrots: Diced carrots add natural sweetness and a subtle crunch, balancing the savory notes.
Celery: This classic soup veggie brings a mild bitterness and freshness.
Sweet potato: The star of autumn—while I peel mine, you can leave the skin on for extra fiber if you prefer.
White onion: Adds depth and a gentle sharpness once softened.
Bay leaf: Provides a subtle herbal complexity—remember to remove before serving!
Old Bay seasoning: This spice blend surprises many—but it works wonders giving the soup a warm, slightly spicy kick.
Unsweetened coconut milk: Creaminess without dairy; it softens the soup and brightens flavors. You can swap for a cream sauce if you prefer richer texture.
Kale: Adding chopped kale toward the end keeps it vibrant and fresh, packing the soup with vitamins.
Sea salt and freshly cracked black pepper: Essential finishing touches to enhance every flavor layer.

Variations

I love giving this Cozy Autumn Wild Rice Soup Recipe little twists depending on my mood or pantry. Feel free to make it your own—it’s simple to swap ingredients or adjust seasoning.

Add cooked sausage or chicken: For a heartier, protein-packed version—perfect on extra chilly evenings. I find that adding leftover rotisserie chicken works wonders here.
Use cream or half-and-half instead of coconut milk: If you prefer a more traditional creaminess, this swap makes the soup velvetier.
Swap kale for spinach or Swiss chard: I’ve done this and loved how spinach wilts quickly and adds a milder flavor, so it’s great if you’re new to leafy greens.
Make it gluten-free and vegan: Stick with vegetable stock and coconut milk, and skip any animal proteins, and you’re all set.
Omit Old Bay seasoning (or replace with herbs de Provence): If Old Bay isn’t your thing, a mix of thyme, rosemary, and sage also complements cozy autumn flavors beautifully.

How to Make Cozy Autumn Wild Rice Soup Recipe

Step 1: Sauté Your Aromatics and Mushrooms

Start by warming a large pot over medium heat with a splash of olive oil. Toss in your diced onion, minced garlic, celery, and carrots. Stir these around until they’re soft and fragrant—about 5-7 minutes. Then add the sliced baby bella mushrooms and cook until they release their moisture and start to brown, which usually takes another 5 minutes. This foundational step builds tons of flavor, so don’t rush!

Step 2: Add Sweet Potatoes, Wild Rice, and Seasonings

Now toss in the diced sweet potatoes and uncooked wild rice. Sprinkle the Old Bay seasoning over everything and add the bay leaf. Stir for a minute or two to let the spices wake up and lightly toast. This mingles the flavors and preps your soup base for simmering.

Step 3: Pour in Stock and Let it Simmer

Pour in your vegetable or chicken stock, stirring to combine. Bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot and let it simmer for about 45 minutes to an hour, or until the wild rice has puffed up and tenderized, and the sweet potatoes are soft but still holding shape. Stir now and then to prevent sticking, especially toward the end.

Step 4: Stir in Coconut Milk and Kale

Once the rice and veggies are perfectly tender, stir in the coconut milk and chopped kale. The coconut milk adds richness without overpowering, while the kale adds a beautiful pop of color and gentle crunch. Cook for another 5-7 minutes until the kale can wilt but remains vibrant. Give the soup a final taste—then adjust salt and pepper as needed.

How to Serve Cozy Autumn Wild Rice Soup Recipe

The image shows a large white pot with a thick creamy soup inside. The soup has several colorful layers: bright orange carrot slices, dark brown mushroom pieces, small green leafy bits, and long grains of wild rice scattered throughout. The creamy broth is light beige with specks of black pepper and herbs sprinkled on top. The pot is set on a white marbled surface with a beige cloth next to it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my bowl with a sprinkle of freshly chopped parsley or a few crunchy pepitas for texture contrast. Sometimes a drizzle of chili oil adds a nice little kick if I’m feeling adventurous. A swirl of extra coconut milk can also make it feel extra indulgent.

Side Dishes

To round out the meal, I like crusty artisan bread or warm cornbread on the side—they’re perfect for sopping up every last drop. Sometimes, I serve it with a light apple and fennel salad for something fresh and crisp alongside all that warmth.

Creative Ways to Present

For holiday dinners or cozy get-togethers, I’ve served this soup in mini pumpkins hollowed out to look festive and fun. It’s a charming way to elevate the experience, and guests always love it. You could also ladle it into individual stoneware bowls for a rustic, homey feel.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen after a day, so it tastes even better reheated. Just be sure to remove the bay leaf before storing!

Freezing

Freezing this Cozy Autumn Wild Rice Soup Recipe works well, though the texture of the kale may soften more upon thawing. I freeze it in portion-size containers and thaw overnight in the fridge before reheating gently on the stove.

Reheating

When reheating, I like to warm it slowly over medium-low heat, stirring occasionally to avoid sticking or scorching, and adding a splash of broth or water if it gets too thick. This helps keep the soup silky and tasty like when first made.

FAQs

Can I use brown rice instead of wild rice in this soup?

Yes, you can! Brown rice will work, but it tends to absorb more liquid and becomes softer than wild rice’s chewy texture. You might need to adjust the cooking time and liquid amount accordingly to avoid a mushy soup.
Is this soup suitable for vegans?

Absolutely. Just be sure to use vegetable stock instead of chicken stock, and the coconut milk keeps it creamy without dairy. It’s a wonderful plant-based option that feels indulgent yet light.
How do I make the soup thicker or creamier?

If you want a creamier soup, try blending a portion of the soup before adding the kale, then stir it back in—it gives a velvety texture without extra cream. Alternatively, swap the coconut milk with cream or add a spoonful of cream cheese for extra richness.
What’s the best way to prevent the wild rice from sticking?

Make sure to stir the soup occasionally as it simmers, especially near the end. Using enough stock and keeping the heat at a gentle simmer rather than a rolling boil also helps prevent sticking.

Final Thoughts

This Cozy Autumn Wild Rice Soup Recipe has become one of my go-to dishes when I crave comfort and nourishment wrapped in one bowl. It’s forgiving, easy to tweak, and always delivers that satisfying, warming feeling on cool days. I really hope you give it a try—you might find it quickly turning into your own cozy tradition too.