Name: Cozy Autumn Wild Rice Soup Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 6 cups vegetable stock (or chicken stock); 1 cup uncooked wild rice; 1 bay leaf; 1 1/2 tablespoon Old Bay seasoning; fine sea salt and freshly-cracked black pepper, to taste; 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 kale, roughly chopped with thick stems removed; 1 (14-ounce) can unsweetened coconut milk (or cream sauce option)

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I’m so excited to share this Cozy Autumn Wild Rice Soup Recipe with you—it’s exactly the kind of comforting bowl I crave when the leaves start turning and the air gets crisp. This soup brings together earthy wild rice, tender sweet potatoes, and hearty kale swirled in a richly seasoned broth with creamy coconut milk. Every spoonful feels like a warm hug on a chilly day, and it’s perfect for cozying up after a long walk through autumn’s colorful trails.

What makes this recipe special to me is how simple ingredients come together to create something so deeply satisfying without a ton of fuss. Whether you’re making it for a weeknight dinner or a weekend meal prep that you can savor all week long, this Cozy Autumn Wild Rice Soup Recipe hits that perfect balance of flavorful, nourishing, and downright delicious. Plus, it’s super adaptable—I’ll share some of my favorite tweaks so you can make it your own.

Ingredients You’ll Need

Each ingredient in this Cozy Autumn Wild Rice Soup Recipe works beautifully together to build layers of flavor and texture that feel just right for the season. When you shop, look for fresh, vibrant vegetables and good quality wild rice—you’ll notice the difference in the final taste and texture.

Vegetable or chicken stock: This forms the flavorful base, so choose a quality stock or broth with rich taste.
Wild rice: Adds a nutty flavor and chewy texture—make sure to rinse it before cooking.
Baby bella mushrooms: Their earthy depth complements the sweetness of the potatoes perfectly.
Garlic: Fresh minced garlic brings aromatic warmth that’s essential here.
Carrots: Diced carrots add natural sweetness and vibrant color.
Celery: Offers a subtle savory crunch and rounds out the soffritto base.
Sweet potato: Adds a hearty, creamy contrast and plenty of autumn vibes.
White onion: The mild onion flavor builds a gentle sweetness in the broth.
Bay leaf: Imparts an understated herbal note—don’t forget to remove it before serving!
Old Bay seasoning: I love this twist for a subtle blend of spices that lifts the soup without overwhelming it.
Unsweetened coconut milk: Creates a luscious creaminess that’s dairy-free but rich and comforting.
Kale: Adds punchy color and a slightly bitter contrast that balances the sweet potatoes wonderfully.
Fine sea salt & fresh black pepper: Season thoughtfully and taste as you go to get the perfect balance.

Variations

I’ve played around with this Cozy Autumn Wild Rice Soup Recipe quite a bit, and it’s fun to swap a few ingredients to suit your tastes or pantry. Feel free to make it your own; cooking should feel like a conversation, not a lecture.

Protein addition: I sometimes add shredded rotisserie chicken or crispy tofu for extra heartiness, especially when feeding a crowd.
Dairy option: Instead of coconut milk, try half-and-half or heavy cream if you want a richer, creamier texture.
Spice it up: Adding a pinch of smoked paprika or cayenne can give it a cozy little kick that’s perfect for chilly evenings.
Seasonal swaps: Swap kale for Swiss chard or spinach if that’s what you have on hand—each green brings a slightly different vibe.
Make it vegan: Stick to vegetable stock and coconut milk as written, and you’re set for a delicious vegan-friendly meal.

How to Make Cozy Autumn Wild Rice Soup Recipe

Step 1: Prepare Your Wild Rice

Start by thoroughly rinsing your wild rice under cold running water to remove any excess starch or debris. Then, in a medium pot, combine the wild rice with 3 cups of the stock and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for about 40-45 minutes or until the rice is tender but still has a bit of bite. I like to prep the rice first so it’s perfectly cooked and ready when the rest of the soup base is done.

Step 2: Sauté the Aromatics and Vegetables

While the rice simmers, heat a large pot over medium heat and add a splash of olive oil. Toss in the diced onion, celery, and carrots together with a pinch of salt to sweat out their moisture—about 5-7 minutes until they’re tender and fragrant. Then stir in your sliced baby bella mushrooms and minced garlic, cooking until mushrooms soften and garlic becomes fragrant—about 3 more minutes. This base packs a ton of flavor, and taking your time here really pays off.

Step 3: Build the Soup with Stock and Sweet Potatoes

Pour in the remaining 3 cups of stock, add the diced sweet potatoes, bay leaf, and Old Bay seasoning. Bring everything up to a gentle boil, then reduce heat and let it simmer uncovered for about 15-20 minutes. You want the sweet potatoes to become tender enough to easily pierce with a fork. This simmering step lets all those cozy autumn flavors meld beautifully.

Step 4: Combine Everything and Add the Greens

Once the sweet potatoes are tender, stir in your cooked wild rice and kale. Pour in the coconut milk and let the soup warm through for another 5 minutes. Taste and season with sea salt and freshly cracked black pepper, adjusting as needed. Watch the kale soften just right without turning mushy for that perfect texture balance.

How to Serve Cozy Autumn Wild Rice Soup Recipe

The image shows a close-up of a white round pot filled with a creamy soup. The soup has multiple layers and colors: bright orange carrot slices and cubes, light brown mushroom slices, dark green leafy spinach, and small chunks of light yellow celery. There are wild rice grains scattered throughout, adding dark brown and black touches. The soup base is light yellow with black pepper specks floating on top. The pot sits on a white marbled surface with a beige cloth partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this soup with a sprinkle of freshly chopped parsley or thyme to brighten the bowl and give it a fresh herby zing. Sometimes I’ll add a few toasted pumpkin seeds for a little crunch—totally optional but so good. A small drizzle of good quality olive oil or a dash of smoked paprika on top also feels like a little extra love.

Side Dishes

My go-to sides here are a warm slice of crusty bread or a fresh green salad with a tangy vinaigrette to cut through the richness of the soup. If you want something a bit heartier, roasted Brussels sprouts or a plate of herbed quinoa also pair wonderfully with this Cozy Autumn Wild Rice Soup Recipe.

Creative Ways to Present

For a fall party or cozy gathering, I’ve served the soup in small hollowed-out mini pumpkins or rustic bread bowls. Not only does this make the meal feel special, but it also amps up the autumn vibes in a super fun way. If you’re feeling fancy, a garnish of shaved parmesan or a sprinkle of crispy bacon crumbles can take this humble soup to the next level.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen after sitting a day, making it even more delicious. Just be sure to keep the kale submerged in the broth to prevent it from drying out or getting too tough.

Freezing

This Cozy Autumn Wild Rice Soup Recipe freezes well, though I recommend freezing it without the kale if possible—add fresh kale when you reheat. I portion it out into freezer-safe containers, leaving some space for expansion, and it keeps nicely for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium-low heat to keep the soup creamy and avoid boiling off the coconut milk. If the soup seems thicker than you like, just add a splash of stock or water while warming. When reheating leftovers with fresh kale added, stir it in toward the end of warming to keep its vibrant color and texture.

FAQs

Can I use other types of rice instead of wild rice?

Absolutely! While wild rice provides a unique nutty flavor and slightly chewy texture, you can substitute brown rice, quinoa, or even farro if you prefer. Just adjust the cooking times accordingly, as some grains cook faster or slower than wild rice.
Is this soup gluten-free?

Yes! This Cozy Autumn Wild Rice Soup Recipe is naturally gluten-free, provided you use gluten-free stock or broth. Double-check labels if you’re buying pre-packaged stock to ensure it doesn’t have any hidden gluten ingredients.
Can I make this soup in a slow cooker?

Definitely. Start by sautéing the aromatics on the stove then transfer everything into your slow cooker with the stock, sweet potatoes, and rice. Cook on low for about 6-7 hours or until the rice and vegetables are tender. Add the kale and coconut milk during the last 15 minutes of cooking.
How do I prevent the kale from getting too tough?

Adding the kale toward the end of cooking and allowing it just a few minutes to wilt helps it stay tender but still vibrant. Avoid boiling the kale for too long as it can become bitter and lose its bright color.
Can I substitute the coconut milk with dairy?

You can! Using half-and-half or heavy cream creates a creamier, richer soup, though it will change the flavor slightly. If you try this, start with less and add to taste to avoid overpowering the other flavors.

Final Thoughts

This Cozy Autumn Wild Rice Soup Recipe holds a special place in my heart—it’s one of those recipes that feels like home every time I make it. I love how effortlessly it wraps comfort, health, and flavor into one hearty bowl, and I’m confident you’ll feel the same way once you try it. So grab your pot, turn on some cozy tunes, and treat yourself to this warm autumnal hug of a soup. Trust me, you’ll want to make this your seasonal staple!