As soon as the leaves start crunching underfoot and scarves make their annual debut, my kitchen shifts into soup mode. And let me tell you—this Cozy Autumn Wild Rice Soup is the creamy, soul-warming hug we all need when the temps dip. With hearty vegetables, nutty wild rice, and a creamy broth (thanks to coconut milk!), this vegan wild rice soup is packed with flavor, nutrients, and seasonal comfort.

Why You’ll Love This Cozy Autumn Wild Rice Soup

This fall vegetable soup is everything a cool-weather meal should be: cozy, nourishing, and deliciously satisfying. The wild rice gives it a hearty bite, while sweet potatoes, mushrooms, carrots, and kale bring autumn’s best to the bowl. And since it’s dairy-free, gluten-free, and totally plant-based, everyone at your table can enjoy it. Whether you’re making it in an Instant Pot or simmering it the old-fashioned way, this creamy rice soup will win hearts and warm bellies.

Ingredients

6 cups vegetable or chicken stock (1.4 liters)
1 cup uncooked wild rice (190 g)
8 oz baby bella mushrooms, sliced (225 g)
4 garlic cloves, minced
2 medium carrots, diced
2 celery ribs, diced
1 large sweet potato, peeled and diced (450 g)
1 small white onion, diced
1 bay leaf
1½ tbsp Old Bay seasoning
1 can (14 oz / 400 ml) unsweetened coconut milk

2 large handfuls kale, chopped and de-stemmed
Fine sea salt and freshly cracked black pepper to taste

How to Make It

Instant Pot Method:

Add the stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the Instant Pot. Stir to combine.

Lock the lid and cook on high pressure for 25 minutes. Let the pressure naturally release for 10 minutes, then do a quick release.
Remove the lid and discard the bay leaf. Stir in the coconut milk and kale until kale wilts.

Season with salt and pepper to taste. Serve hot.

Stovetop Method:

In a large pot, sauté the onion in 1 tbsp oil or butter over medium heat until translucent (about 5 minutes). Add garlic and cook another 1–2 minutes.
Add stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay. Stir and bring to a simmer.
Cover and simmer for 30–40 minutes, stirring occasionally, until rice is tender.

Stir in coconut milk and kale. Cook for another 2–3 minutes until kale is wilted. Season to taste and serve.

Tips for the Creamiest Vegan Wild Rice Soup

Old Bay seasoning gives this soup a unique depth—don’t skip it!
Let the soup sit for 10 minutes after cooking to allow the flavors to deepen.

Add a splash more coconut milk or broth if the soup thickens too much.
Want extra creaminess? Blend a cup of the soup and stir it back in.

Soup with a Story

This soup came to life on a chilly Sunday afternoon when my fridge was a collage of root veggies and leftover greens. I wanted something warm and grounding but also nourishing. With wild rice on hand and a can of coconut milk begging to be used, the idea clicked. Since then, this creamy rice soup has become a staple in my fall recipe rotation.

What to Serve with Cozy Autumn Wild Rice Soup

Crusty sourdough or garlic bread
A crisp green salad with vinaigrette
Roasted butternut squash or Brussels sprouts
A sprinkle of nutritional yeast or vegan parmesan for extra richness

How to Store and Reheat

Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a bit of broth or water to loosen if needed. It can also be frozen for up to 3 months—just thaw overnight in the fridge before reheating.

FAQs

Can I use a different type of rice?

You can, but wild rice adds a unique nutty flavor and holds up well in soup.

Can I add beans or lentils?

Sure! White beans or chickpeas are great additions.

Is coconut milk essential?

It makes the soup creamy, but you can use cashew cream or a dairy-based option if preferred.

A Bowl Full of Autumn Comfort

This Cozy Autumn Wild Rice Soup is everything we crave when the days get shorter and the sweaters come out. It’s hearty, healthy, and endlessly adaptable. Whether you’re looking for a vegan wild rice soup or just a nourishing fall vegetable soup, this recipe delivers cozy comfort by the spoonful.

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