When the chill of fall starts to settle in, nothing soothes quite like a steaming bowl of Cozy Autumn Wild Rice Soup. Creamy, hearty, and layered with flavor, this soup brings together nutty wild rice, tender vegetables, and a luxuriously rich broth. It’s comfort food at its finest, perfect for lazy weekends, meal prep lunches, or warming up after a long day.

The best part? This recipe is as nourishing as it is satisfying. Packed with wholesome ingredients, it’s an easy one-pot meal that doesn’t skimp on taste. Whether you’re vegetarian or simply looking to enjoy more plant-forward dishes, this soup will leave everyone at the table asking for seconds.

What Kind of Wild Rice Should I Use?

For this recipe, opt for a true wild rice or a wild rice blend. Pure wild rice has a nuttier flavor and firmer texture, while a blend often includes brown or red rice, making the soup even more colorful and hearty. Avoid instant wild rice, as it tends to become mushy in soups.

Ingredients for the Cozy Autumn Wild Rice Soup

Wild Rice: The star of the dish. Wild rice adds an earthy, nutty flavor and toothsome bite that holds up well in the creamy broth.
Carrots, Celery, and Onion: This classic trio forms the aromatic base of the soup, infusing it with depth and flavor.
Garlic: A few cloves go a long way in boosting the savory profile.
Mushrooms: Their umami richness complements the wild rice and adds a meaty texture.
Vegetable Broth: Use a quality broth to build a strong, flavorful foundation.
Fresh Thyme: Adds herbal warmth that enhances all the autumn notes.
Heavy Cream or Coconut Milk: For that velvety finish. Use coconut milk for a dairy-free version.
Flour and Butter (or Olive Oil): To create a light roux that thickens the soup naturally.
Salt and Pepper: Essential for seasoning and balance.

How To Make the Cozy Autumn Wild Rice Soup

Step 1: Sauté the Aromatics

In a large pot, heat butter or olive oil over medium heat. Add diced onions, carrots, and celery. Sauté until the vegetables begin to soften and the onions are translucent, about 5-7 minutes.

Step 2: Add Garlic and Mushrooms

Stir in the minced garlic and sliced mushrooms. Cook for another 4-5 minutes until the mushrooms begin to brown and release their moisture.

Step 3: Make the Roux

Sprinkle flour over the vegetables and stir to coat evenly. Let the flour cook for about 1-2 minutes to eliminate the raw taste.

Step 4: Add Broth and Wild Rice

Slowly pour in the vegetable broth while stirring continuously to avoid lumps. Add the wild rice and fresh thyme. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the wild rice is tender.

Step 5: Finish with Cream

Once the rice is cooked, stir in the heavy cream or coconut milk. Simmer uncovered for 5 more minutes to allow the flavors to meld and the soup to thicken slightly.

Step 6: Season and Serve

Taste and season with salt and freshly ground black pepper. Remove the thyme stems, ladle into bowls, and garnish with extra herbs if desired.

How to Serve and Store Cozy Autumn Wild Rice Soup

Serve this soup hot with a slice of crusty sourdough or a sprinkle of parmesan cheese on top. It’s equally comforting on its own or paired with a light salad for a well-rounded meal.

Leftovers store beautifully. Keep in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits—add a splash of broth or water when reheating to bring it back to your preferred consistency. You can also freeze the soup for up to 2 months; just note that the cream may slightly separate when thawed, but a quick stir fixes it.

Frequently Asked Questions

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

Yes, a blend works well and adds more color and texture variety to the soup. Just adjust cooking time as needed.

Is this soup gluten-free?

It can be! Simply use a gluten-free flour to make the roux or skip it and use a cornstarch slurry instead.

What protein can I add?

Shredded rotisserie chicken or white beans are excellent additions for extra protein.

Can I make this in a slow cooker?

Absolutely. Combine all ingredients except the cream in a slow cooker and cook on low for 6-7 hours. Stir in the cream at the end.

How can I make this vegan?

Use olive oil instead of butter, coconut milk instead of cream, and ensure your broth is vegan.

Want More Soup Ideas to Warm Your Evenings?

If you love this Cozy Autumn Wild Rice Soup, you might also enjoy these flavor-packed creations:

Creamy Shrimp Chowder for a luxurious seafood option.
Zesty Tuscan Artichoke Soup with bold Mediterranean flavor.
Crockpot Thai Coconut Chicken Soup that brings creamy spice and warmth.
Creamy Parmesan Italian Sausage Soup when you’re craving something cozy and meaty.
Garlic Herb Roasted Potatoes and Veggies for a hearty side or vegan meal option.

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go dairy-free? Did you add your own twist with different herbs or veggies?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

For more daily recipes and cozy food inspiration, follow me on Pinterest: Life with Nina

Cozy Autumn Wild Rice Soup

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 6 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Cozy Autumn Wild Rice Soup is the ultimate fall comfort dish. Creamy, hearty, and packed with wholesome vegetables, it’s a warming one-pot meal perfect for chilly days. Whether you’re serving it up for a cozy dinner or meal prepping for the week, this soup is satisfying, nourishing, and adaptable for all diets.

Instructions

1. Heat butter or olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.

2. Stir in the garlic and mushrooms. Cook for another 4–5 minutes until mushrooms begin to brown.

3. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to form a light roux.

4. Slowly pour in the vegetable broth while stirring to avoid lumps. Add wild rice and thyme. Bring to a boil, then reduce heat, cover, and simmer for 45–50 minutes until the rice is tender.

5. Stir in the cream or coconut milk and simmer uncovered for another 5 minutes to thicken slightly.

6. Season with salt and pepper to taste. Remove thyme sprigs, ladle into bowls, and serve hot.