Cozy Autumn Wild Rice Soup

This cozy autumn wild rice soup is warm, hearty, and nourishing just the kind of dish I like to make when the weather turns cool. The wild rice gives it a nutty depth, the vegetables bring comfort, and the creamy coconut milk makes it silky and rich without being heavy.

Why You’ll Love This Recipe

I love this recipe because it’s both filling and wholesome. The sweet potato adds natural sweetness, the mushrooms give it umami, and the kale rounds it out with a fresh, earthy touch. It’s naturally vegetarian (or vegan if I use vegetable stock), but still has that hearty, stick-to-your-ribs quality that I crave in a fall soup.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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
1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
2 large handfuls of kale, roughly chopped with thick stems removed
fine sea salt and freshly-cracked black pepper

Directions

1. I begin by heating a large pot or Dutch oven over medium heat and adding a splash of oil or broth.
2. I sauté the onion, carrots, celery, mushrooms, and garlic until softened and fragrant.
3. I stir in the wild rice, sweet potato, stock, bay leaf, and Old Bay seasoning.
4. I bring everything to a boil, then reduce the heat and let it simmer uncovered for about 45 minutes, or until the rice is tender.
5. I stir in the coconut milk and kale, cooking for another 5–10 minutes until the kale is wilted and the soup is creamy.
6. I remove the bay leaf, taste, and adjust with salt and pepper before serving.

Servings and Timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and 55–60 minutes to cook, so I usually have it ready in just over an hour.

Variations

Sometimes I swap the coconut milk for a cream sauce made with butter, flour, and milk for a more traditional base. If I want to add protein, I stir in shredded chicken or white beans. For extra flavor, I add a splash of white wine while sautéing the vegetables or a sprinkle of fresh thyme before serving.

Storage/Reheating

I store leftovers in the refrigerator for up to 5 days. The rice continues to absorb liquid as it sits, so I often add extra broth when reheating. To reheat, I warm it gently on the stove or microwave single portions. This soup also freezes well—I let it cool, then portion into containers and freeze for up to 2 months.

FAQs

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

Yes, but I find that pure wild rice gives the soup a nuttier flavor and a firmer texture.

How do I keep the soup from getting too thick?

Since the rice absorbs liquid, I add extra stock when reheating to keep it soupy.

Can I make this soup in a slow cooker?

Yes, I combine everything except the coconut milk and kale in the slow cooker and cook on low for 6–7 hours, then stir in the coconut milk and kale before serving.

Can I make this in an Instant Pot?

Yes, I cook it on high pressure for about 35 minutes, then stir in the coconut milk and kale afterward.

Does the coconut milk make the soup taste like coconut?

Not strongly—it mostly adds creaminess and a subtle sweetness, but I can use cream if I prefer a more neutral flavor.

Can I add meat to this recipe?

Yes, shredded chicken or turkey works beautifully for a heartier version.

What other vegetables can I add?

I sometimes add parsnips, butternut squash, or even turnips for extra autumn flavor.

Can I make this soup vegan?

Yes, as long as I use vegetable stock and coconut milk, it’s completely vegan.

How long does wild rice take to cook?

It usually takes about 45 minutes to become tender, which is why this soup simmers a bit longer than other recipes.

Can I use frozen kale?

Yes, I thaw it first and squeeze out any excess water before adding it to the soup.

Conclusion

This cozy autumn wild rice soup is one of my favorite comfort meals. I love how it’s hearty and filling yet packed with vegetables and wholesome ingredients. Whether I make it for a weeknight dinner or a big pot to enjoy over several days, it always brings warmth and comfort to the table.

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