Name: Cozy Autumn Wild Rice Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup wild rice blend, rinsed and drained; 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 3 medium carrots, diced; 2 celery stalks, diced; 8 oz cremini mushrooms, sliced; 1 teaspoon salt (or to taste); ½ teaspoon black pepper; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried); 1 bay leaf; 6 cups vegetable broth (low-sodium preferred); 1 cup unsweetened coconut milk (or half-and-half); 2 tablespoons all-purpose flour (or gluten-free flour blend); 2 tablespoons butter or olive oil; 1 cup chopped baby spinach (optional); 2 teaspoons fresh lemon juice; Chopped parsley or thyme, for garnish

When it comes to sweater weather comfort food, this Cozy Autumn Wild Rice Soup Recipe is absolutely dreamy! Creamy, herby broth cradles nutty wild rice, sweet carrots, tender mushrooms, and a hint of garlic, making every spoonful soul-warming and satisfying.

What makes this recipe a must-try? It's wonderfully hearty without feeling heavy, can be made entirely in one pot, and is easy enough for a stress-free weeknight dinner. Plus, the flavors only get better as it sits-leftovers are pure gold!

Whether you're serving it up for a lazy Sunday lunch, a casual friendsgiving, or just need something nourishing to warm you up after a brisk autumn walk, this wild rice soup is guaranteed to hit the spot. Inspired by cozy cabin weekends and all my favorite fall produce, it's become a beloved tradition in our house-and soon, yours too!

Steaming bowl of wild rice soup with autumn vegetables

Why You'll Love This Recipe

Ultra-creamy and comforting, without any heavy cream needed
Loaded with autumn veggies for flavor, color, and nutrition
Naturally vegetarian and easily adaptable for vegans or meat-eaters
A true one-pot wonder for minimal cleanup

Key Ingredients for Cozy Autumn Wild Rice Soup Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Wild Rice Blend

Wild rice is the heart and soul of this soup, giving each spoonful its iconic nutty bite and robust texture. Go for a quality wild rice blend to add even more flavor and complexity. Rinse it well before cooking to remove any excess starch. If you only have pure wild rice or brown rice, both can work (just watch the cooking time, as pure wild rice may take longer).

Cremini Mushrooms

Mushrooms add earthy richness and meaty depth to this vegetarian soup. Cremini or baby bella mushrooms are especially flavorful, but white button mushrooms will do in a pinch. Clean with a damp cloth (not running water) to avoid sogginess, then slice thickly for plenty of hearty texture. You can also use a mix of mushrooms if you prefer.

Carrots and Celery

Classic aromatics like carrots and celery infuse the broth with subtle sweetness and freshness. Peel the carrots for a smoother texture, and chop the veggies on the small side so they soften quickly. Parsnips or sweet potatoes are delicious swaps for carrots if you're craving extra fall flavor.

Fresh Thyme

Thyme brings an unmistakably cozy, woodsy aroma to this soup. Fresh thyme sprigs are best, but you can substitute 1 teaspoon dried thyme if needed. Rosemary also makes a lovely alternative-just use less, since it's very strong.

Coconut Milk or Half-and-Half

To achieve that luxurious creamy consistency, you'll add unsweetened coconut milk or half-and-half near the end. Coconut milk keeps the soup dairy-free and adds a slight hint of sweetness, while half-and-half gives classic creaminess. Either way, gently stir it in at the end for the silkiest soup.

Cozy Autumn Wild Rice Soup Recipe cooking process

Instructions for Cozy Autumn Wild Rice Soup Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are beginning to soften, about 4-5 minutes. Add the minced garlic and cook for 1 minute, until fragrant.

Add Mushrooms and Seasonings

Stir in the sliced mushrooms. Cook for another 5 minutes, allowing the mushrooms to release their juices and become tender. Season with salt, black pepper, thyme, and add the bay leaf.

Simmer with Wild Rice

Pour in the vegetable broth and add the rinsed wild rice blend. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and some grains have just barely burst open. Stir occasionally and check for doneness.

Make It Creamy

In a small pan, melt butter (or heat olive oil) over medium-low heat. Whisk in the flour and cook, whisking constantly, for about 1-2 minutes until lightly golden. Slowly whisk in the coconut milk (or half-and-half) until smooth and thickened.

Finish and Serve

Remove the bay leaf from the pot. Stir the creamy mixture into the soup. Bring back to a gentle simmer, taste, and adjust seasonings. Stir in chopped spinach (if using) just until wilted, then finish with fresh lemon juice for brightness.

Ladle into bowls and garnish with chopped parsley or more thyme. Enjoy every cozy bite!

Recipe Variations

Add Chicken for Protein

Craving something extra hearty? Stir in 2 cups cooked, shredded rotisserie chicken during the final 5 minutes of simmering for a classic chicken and wild rice soup twist.

Go Vegan and Gluten-Free

This recipe is already easy to make dairy-free, but to keep it strictly vegan and gluten-free, use olive oil in place of butter and choose a gluten-free flour blend for thickening.

More Veggies, More Flavor

Feel free to bulk up the soup with chopped sweet potatoes, butternut squash, or parsnips for a fuller autumn vibe. Kale or finely chopped chard can replace spinach, too.

Extra Herbaceous

Swap in a mix of fresh rosemary and sage, or bump up the thyme for even deeper, savory fall flavor. Try a pinch of nutmeg for warmth!

Make It a Meal with Beans

For even more plant protein, add a can of drained white beans or chickpeas along with the rice. They'll add creaminess and make the soup extra filling.

Serving Suggestions

Pair this cozy wild rice soup with thick slices of crusty sourdough bread or a buttery garlic breadstick to soak up the creamy broth. For a well-rounded meal, serve alongside a simple fall salad (try arugula or kale with apples and walnuts), and finish with a sprinkle of chopped fresh parsley or a few snips of chives on the soup.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if it thickens too much. This soup also freezes well: cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Frequently Asked Questions About Cozy Autumn Wild Rice Soup Recipe (FAQ)

Q: Can I use regular rice instead of wild rice?

A: You can, but wild rice has a distinctive chewy texture and nutty flavor that makes this soup special. Brown rice is the next best substitute, but cut the simmering time to avoid overcooking.

Q: How do I make this soup creamier without dairy?

A: Use unsweetened coconut milk-it brings body and a mild sweetness without overpowering other flavors. A spoonful of cashew cream also works beautifully if you have it.

Q: Will the soup thicken as it sits?

A: Yes, wild rice continues to absorb liquid as the soup cools. Add more broth or water if reheating to bring it back to your preferred consistency.

Wrap yourself up in a bowl of this Cozy Autumn Wild Rice Soup and let it brighten your chilly days! It's creamy, nourishing, and so simple to make-a recipe you'll crave again and again. Give it a try, and don't forget to leave a comment or rating to share how it went in your kitchen!