Creamy Autumn Wild Rice Soup – A Cozy Fall Dinner Idea
Autumn has a way of slowing everything down. The air turns crisp, the leaves turn golden, and the kitchen feels like the warmest place in the house. That’s when this creamy autumn wild rice soup recipe comes to life.
It’s cozy, earthy, and loaded with flavor — a mix of tender wild rice, carrots, celery, mushrooms, and a creamy broth that feels like comfort in a bowl. Whether you’re enjoying it on a quiet evening or serving it at a family dinner, this soup makes the season taste a little better.
The best part? It’s vegan, gluten-free, and simple to make with just one pot.
⏰ Time & Servings
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 45 minutes | 1 hour | 4–6 bowls |
🥕 Ingredients Needed
| Ingredient | Quantity | Notes |
|---|---|---|
| Wild rice | 1 cup | Rinsed and drained |
| Olive oil | 2 tbsp | Or use vegan butter |
| Onion | 1 medium | Finely chopped |
| Garlic | 3 cloves | Minced |
| Carrots | 2 medium | Thinly sliced |
| Celery | 2 stalks | Diced |
| Mushrooms | 1 cup | Optional but adds flavor |
| Vegetable broth | 4 cups | Low-sodium preferred |
| Coconut milk | 1 cup | For creaminess |
| Thyme | 1 tsp | Dried or fresh |
| Bay leaf | 1 | Remove before serving |
| Salt | To taste | Adjust as needed |
| Black pepper | ½ tsp | Freshly cracked |
| Spinach or kale | 1 cup | Optional, for greens |
🥣 Step-by-Step Cooking Guide
Step 1: Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add onion and cook until soft and slightly golden. Stir in garlic, carrots, and celery. Cook for about 4 minutes until fragrant.
Step 2: Add Mushrooms and Herbs
Toss in mushrooms. Let them cook until they shrink and release their juices. Sprinkle in thyme and drop in the bay leaf. Your kitchen will start smelling warm and earthy — like fall in a pot.
Step 3: Add Wild Rice and Broth
Pour in the rinsed wild rice and vegetable broth. Stir gently. Bring the soup to a boil, then lower the heat and cover. Let it simmer for 40–45 minutes until the rice becomes tender and starts to open up.
Step 4: Make It Creamy
Once the rice is fully cooked, stir in the coconut milk. The color will turn lighter and creamy. If you’re using spinach or kale, add it now and let it wilt for a few minutes.
Step 5: Season and Serve
Remove the bay leaf. Taste and adjust with salt and pepper. If you like a thicker soup, simmer uncovered for a few extra minutes.
Serve hot with crusty bread or a side salad.
📝 Recipe Notes
- You can use cashew cream or oat cream instead of coconut milk.
- For a deeper flavor, add a splash of white wine while sautéing vegetables.
- A squeeze of lemon juice before serving brightens the flavor beautifully.
- If using a mix of white and wild rice, reduce simmer time to 30 minutes.
🧠 Nutrition Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 6g |
| Carbohydrates | 32g |
| Fat | 9g |
| Fiber | 3g |
| Sugar | 3g |
🌿 Health Benefits
- Wild rice is high in protein, antioxidants, and fiber, helping with digestion.
- Carrots and celery are full of vitamins A and K, great for eyes and skin.
- Coconut milk contains healthy fats that help keep you fuller longer.
- Thyme and garlic support immune health — perfect for chilly months.
🍽️ Serving Suggestions
This soup is filling on its own, but pairs well with:
- Warm crusty bread or sourdough 🥖
- A fresh autumn salad with apples, cranberries, and walnuts 🥗
- A mug of apple cider or herbal tea 🍵
- Or roasted butternut squash as a side for a complete fall meal.
If you enjoy creamy comfort soups like this one, you’ll also love this simple and rich Cream of Mushroom Soup recipe — it’s smooth, hearty, and perfect for cozy evenings. 🍄
🧰 Kitchen Tools Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Chopping board
- Sharp knife
- Measuring cups and spoons
- Ladle
💡 Extra Tips to Make It Perfect
- Always rinse wild rice — it removes starch and keeps the broth clean.
- Don’t rush the simmering process. Wild rice needs time to open fully.
- Add coconut milk only after rice is tender; adding it early can split the texture.
- For a creamy twist, blend one cup of soup and stir it back in.
- Garnish with fresh parsley or chili flakes for a colorful finish.
⚠️ Common Mistakes to Avoid
- Using white rice instead of wild rice: The texture and taste will differ.
- Cooking on high heat: It can overcook veggies and harden the rice.
- Skipping fat (oil or milk): The soup will taste flat without it.
- Forgetting the bay leaf: It adds subtle depth that balances the flavors.
❓ FAQs
1. Can I use brown rice instead of wild rice?
Yes, though it will change the flavor slightly and cook faster (about 30 minutes).
2. How do I make it thicker?
Mash some of the cooked rice or let the soup simmer uncovered for longer.
3. Can I freeze this soup?
Yes! Cool it completely and store in airtight containers for up to 2 months.
4. How do I reheat it?
Reheat on the stove over low heat with a splash of broth or water to loosen the texture.
5. Is this soup vegan and gluten-free?
Yes, it’s 100% vegan and naturally gluten-free.
🧊 Storage & Reheating
- Fridge: Keeps fresh for up to 4 days in an airtight container.
- Freezer: Freeze for up to 2 months.
- Reheat: Warm gently on the stove or microwave. Add a little broth if it thickens.
🌟 Final Thoughts
This autumn wild rice soup recipe feels like fall comfort in every spoonful — warm, creamy, and full of flavor. It’s the kind of meal that brings the family together around the table. Maybe it’s the aroma, maybe the simplicity, but it always feels like home. Try it once, and I think it’ll become a cozy-weather favorite in your kitchen too. 🍁🥣
