Easy Cozy Autumn Wild Rice Soup is my love language when the weather finally cools and I want dinner to feel like a warm blanket. If you’re juggling work, hungry people, and a chilly evening, this pot will save you. It’s simple, hearty, and full of earthy fall flavors that taste like you tried hard, even if you didn’t. I’ll show you how to make it creamy without feeling heavy, and how to tweak it for whatever you’ve got in the pantry. Grab a big pot, a wooden spoon, and let’s make your kitchen smell amazing. You’ve got this.
Wild Rice Soup Ingredients
Think cozy, colorful, and pantry friendly. This is a soup that rewards you for chopping a few vegetables and letting them simmer into something greater than the sum of their parts. Here’s what I use for my Easy Cozy Autumn Wild Rice Soup most nights:
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Easy Cozy Autumn Wild Rice Soup. On a rainy weekend, I dialed in the flavors so it’s weeknight-friendly and full of comfort vibes. Easy Cozy Autumn Wild Rice Soup is my love language when the weather finally cools and I want dinner to feel like a warm blanket. If…
- Wild rice or wild rice blend about 1 cup, rinsed
- Olive oil or butter for sautéing
- Onion, carrots, and celery the classic trio
- Mushrooms cremini or button for that earthy vibe
- Garlic fresh if you can
- Thyme and sage dried or fresh, both work
- Bay leaf optional, but nice
- Vegetable broth low sodium so you can control the salt
- Salt and pepper to taste
- Umami boost a splash of soy sauce or tamari
- Potatoes or sweet potatoes small dice, optional for extra heartiness
- Kale or spinach the greens at the end
- Creamy element half and half, whole milk, or unsweetened coconut milk
- Lemon juice just a squeeze to wake it up
- Fresh parsley optional garnish
Choose the right rice
Pure wild rice has a deeper nutty flavor and takes a bit longer to cook. A wild rice blend often cooks faster and feels familiar if you’re used to mixed rice in soups. Either is great. If you’re using pure wild rice, give it the full simmer time, and don’t stress if it takes an extra 10 minutes. The soup will only get better. For a quicker weeknight option, you can even add pre-cooked wild rice near the end and shave off some time, but the broth gets more flavorful when the rice simmers in it.
Pro tip: Rinsing the rice helps it cook more evenly. And yes, you can totally make this Easy Cozy Autumn Wild Rice Soup with leftover cooked rice, though the texture will be softer.
How To Make Wild Rice Soup
Once you chop the aromatics, the rest is easy. Here’s the flow I follow every time for a no-stress pot of delicious soup:
- Sauté the base. Heat oil or butter in a big pot over medium. Add onion, carrots, and celery with a pinch of salt. Cook until soft and fragrant, about 5 to 7 minutes. Stir in garlic for the last 30 seconds.
- Add mushrooms. Toss them in and let them release their juices and get slightly golden, about 5 minutes.
- Season and simmer. Stir in thyme, sage, bay leaf, and the rinsed rice. Add broth and a small splash of soy sauce or tamari. Bring to a gentle boil, then lower to a steady simmer. Cover and cook 45 to 55 minutes, until rice is tender.
- Optional veggies. If using diced potatoes or sweet potatoes, add them about 20 minutes into the simmer so they cook through by the time the rice is done.
- Make it creamy. Stir in your creamy element of choice and let it warm through. Add chopped kale or spinach and cook 2 to 3 minutes until wilted.
- Finish. Squeeze in a bit of lemon juice, taste, and adjust salt and pepper. Pull out the bay leaf. Ladle into bowls and scatter parsley on top.
Make it creamy without heaviness
I like using half and half for a classic cozy finish, but unsweetened coconut milk is a rock solid dairy free alternative. It gives silkiness without turning the soup into something too thick. Another trick I love for body without lots of cream is blending a small ladle of the soup with some of the rice, then stirring it back in. Potato does the same thing naturally.
Craving extra mushroom flavor tonight? Try my favorite tip from a similar bowl of comfort in this creamy chicken and mushroom soup and toss in a handful of chopped dried mushrooms while the rice simmers. The broth gets richer and deeper.
I made this last week after a rainy commute, and my partner said it was the best soup we’ve had all year. The leftovers were even better the next day. Make it, you won’t regret it.
Storage and freezing
This soup keeps well in the fridge for 4 days. The rice continues to absorb liquid, so you may want to add a splash of water or broth when reheating. If you plan to freeze, skip the dairy and greens, freeze up to 2 months, then add cream and spinach or kale when you reheat. It tastes freshly made, and the texture stays nice.
Recipe Variations
Vegan and dairy free: Use olive oil to sauté and finish with unsweetened coconut milk or a cashew cream. The soup stays lush but still light. This twist keeps all the coziness of Easy Cozy Autumn Wild Rice Soup with just plants doing the work.
Chicken wild rice soup vibe: Stir in cooked shredded chicken at the end. It’s a classic route and fantastic for using up leftovers. I add a pinch of extra thyme when I go this route.
Smoky and cozy: Add a bit of smoked paprika and a splash of apple cider vinegar at the finish. It subtly boosts the autumn flavor without overpowering the mushrooms and herbs.
Autumn harvest: Fold in diced butternut squash or sweet potato during the simmer. You’ll get a pop of sweetness and a gorgeous orange swirl. If you like a sweet savory balance, you’ll love this and you might also enjoy this pumpkin sweet potato soup on the next chilly night.
Instant Pot friendly: Sauté the aromatics on Sauté mode, add everything except the creamy element and greens, then pressure cook 25 minutes with a 10 minute natural release. Stir in cream and greens and let it rest 2 minutes before serving. Easy.
Gluten free notes: This soup is naturally gluten free if you use tamari and gluten free broth. Always double check labels to be safe.
More Vegetarian Soup Recipes
Cozy bowls to keep on repeat
If you’re building a lineup for soup season, round things out with a mix of textures and flavors. A lentil option, a creamy mushroom moment, and something bright and brothy will cover all the cravings. I love this cozy lentil soup for busy weeknights, plus it uses pantry staples and reheats like a dream. Rotate it with your Easy Cozy Autumn Wild Rice Soup and you’ll feel set for the coldest weeks.
Soup Season is Here!
There’s a special comfort that comes from stirring a pot and hearing it gently bubble while the house warms up. This is the season for big batches, simple ingredients, and leftovers that save your future self. If you’re on a soup kick, peek at more soup ideas for inspiration you can use all month long.
Make this Easy Cozy Autumn Wild Rice Soup once and you’ll find it sliding into your regular rotation. It’s flexible. It’s forgiving. It’s the kind of dinner that feels like a hug after a long day.
Common Questions
Q: Can I use a wild rice blend instead of pure wild rice?
A: Yes. A blend cooks a bit faster and still brings that nutty bite. If you use pure wild rice, give it the full simmer time and check for tenderness at the end.
Q: How do I make it creamy without dairy?
A: Unsweetened coconut milk or a quick cashew cream does the job. You can also blend a scoop of soup with rice and stir it back in for extra body.
Q: What if my soup gets too thick after sitting?
A: Totally normal. Wild rice drinks up broth as it rests. Just add a splash of water or broth when reheating to bring it back to soupy perfection.
Q: Can I add protein?
A: Absolutely. Stir in cooked chicken, white beans, or chickpeas near the end. It turns the soup into a full meal without extra work.
Q: How can I make it on a weeknight if I’m short on time?
A: Use pre-cooked wild rice and simmer everything else as usual. You’ll cut the cook time way down and still get that cozy flavor.
Ready to Stir a Pot of Cozy Goodness
When the air gets crisp and dinner needs to be soothing, this Easy Cozy Autumn Wild Rice Soup delivers big flavor with low effort. It’s weeknight friendly, endlessly adaptable, and makes your kitchen smell like an instant mood boost. If you want more ideas and inspiration, I love the cozy spins from Gimme Some Oven and the creamy fall magic over at Danilicious. Now grab your pot, pick your creamy finish, and let the simmer do the heavy lifting. Can’t wait to hear how your Easy Cozy Autumn Wild Rice Soup turns out. 
Easy Cozy Autumn Wild Rice Soup
Ingredients
Method
- Heat oil or butter in a large pot over medium heat. Add chopped onion, carrots, and celery with a pinch of salt. Cook until soft and fragrant, about 5 to 7 minutes.
- Stir in minced garlic and cook for an additional 30 seconds.
- Add sliced mushrooms and let them cook until they release their juices and become slightly golden, about 5 minutes.
- Stir in thyme, sage, bay leaf, and the rinsed wild rice. Add vegetable broth and a splash of soy sauce or tamari.
- Bring to a gentle boil, then reduce to a steady simmer. Cover and cook for 45 to 55 minutes, until the rice is tender.
- If using diced potatoes or sweet potatoes, add them about 20 minutes into the cooking process.
- Stir in your choice of creamy element and let it warm through.
- Add chopped kale or spinach and cook for 2 to 3 minutes until wilted.
- Squeeze in lemon juice, taste, and adjust salt and pepper. Remove the bay leaf.
- Ladle into bowls and garnish with fresh parsley.
