As the leaves begin to change and the air turns crisp, there’s nothing more comforting than a hearty bowl of soup to welcome the cozy season. This Cozy Autumn Wild Rice Soup captures all the flavors of fall—earthy wild rice, tender vegetables, creamy broth, and subtle hints of herbs that make every spoonful feel like a hug. I first made this soup on a rainy October evening, and its aroma instantly filled my kitchen with warmth and nostalgia. It’s wholesome, filling, and easy to make, perfect for weeknight dinners or leisurely Sunday lunches. Pair it with crusty bread or a side salad, and you’ve got the ultimate cold-weather comfort meal that celebrates everything wonderful about autumn.
Why You’ll Love This Recipe
This wild rice soup is a cozy combination of hearty grains, vegetables, and creamy broth. It’s satisfying enough to serve as a main course, and it’s a great way to use up seasonal produce. The recipe is naturally gluten-free and can easily be made dairy-free or vegan without losing its richness. It’s also perfect for meal prep—its flavors deepen beautifully after a day in the fridge.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Wild Rice – The star of this dish, wild rice gives a nutty, chewy texture and hearty depth. It holds up well even after simmering, making it perfect for soups.
Olive Oil – Used for sautéing vegetables, it adds a smooth, rich flavor base.
Butter – A touch of butter enhances the soup’s creaminess and gives it a comforting, homemade taste.
Yellow Onion – Brings sweetness and depth to the soup’s flavor foundation.
Garlic – Adds aromatic warmth and balances the earthiness of the rice.
Carrots – Their natural sweetness complements the savory broth while adding vibrant color.
Celery – Provides subtle flavor and texture that blends perfectly with the other vegetables.
Mushrooms – Add an earthy, umami richness that pairs beautifully with the wild rice.
Vegetable or Chicken Broth – Forms the soup’s base, carrying all the flavors together. I love using low-sodium broth to control the salt level.
Thyme and Bay Leaf – Infuse the soup with aromatic depth and that cozy, autumnal touch.
Heavy Cream or Coconut Milk – For creaminess; coconut milk gives a delicious dairy-free alternative that’s just as rich.
Spinach or Kale – Adds freshness and extra nutrients at the end of cooking.
Salt and Black Pepper – To balance and enhance every layer of flavor.
Directions
Begin by heating olive oil and butter in a large pot over medium heat.
- Sauté the vegetables: Add onion, carrots, celery, and mushrooms. Cook until the vegetables are tender, about 6–7 minutes. Add minced garlic and cook for another minute until fragrant.
- Add rice and broth: Stir in the wild rice, then pour in the vegetable or chicken broth. Add thyme and a bay leaf. Bring to a boil, then reduce heat and let it simmer, covered, for 45–50 minutes, or until the rice is tender.
- Make it creamy: Once the rice is cooked, stir in heavy cream or coconut milk. Season with salt and pepper to taste. Let it simmer gently for 5 more minutes.
- Add greens: Stir in spinach or kale just before serving, allowing it to wilt into the soup.
- Serve: Ladle into bowls and garnish with fresh thyme or cracked pepper for a finishing touch.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 6 people and takes about 1 hour 10 minutes total—15 minutes for prep and 55 minutes to cook. It’s ideal for making ahead or enjoying as leftovers throughout the week.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice may absorb more liquid, so add a splash of broth or water when reheating. To reheat, warm gently on the stovetop over medium-low heat or microwave for 1–2 minutes, stirring halfway through.
Variations and Customizations
Vegan & Dairy-Free Version – Use olive oil instead of butter and coconut milk instead of cream for a plant-based option.
Chicken Wild Rice Soup – Add shredded cooked chicken for extra protein and a heartier meal.
Butternut Squash Twist – Stir in roasted butternut squash cubes for a sweet, autumnal flavor.
Herb Lovers’ Blend – Add rosemary, sage, or parsley to deepen the herbal notes.
Spicy Kick – Mix in a pinch of crushed red pepper flakes or a dash of hot sauce.
Mushroom Medley – Use a mix of shiitake, cremini, and oyster mushrooms for more complex flavor.
FAQs
Can I use white or brown rice instead of wild rice?
You can, but wild rice provides the best texture and flavor. Adjust cooking time for other rice types.
Can I make this soup ahead of time?
Yes, it reheats beautifully and tastes even better the next day.
How can I thicken the soup?
Simmer longer to reduce liquid or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
What can I serve with this soup?
Crusty bread, a side salad, or roasted vegetables pair perfectly.
Can I freeze it?
Yes, but for best results, freeze before adding cream. Add it when reheating.
Is this soup gluten-free?
Yes, wild rice is naturally gluten-free.
Can I use pre-cooked rice?
Yes, just reduce the simmering time and add it in the last 10 minutes.
How do I make it more protein-rich?
Add beans, lentils, or shredded chicken.
Can I make it in a slow cooker?
Absolutely. Cook on low for 6–7 hours or high for 3–4 hours, then stir in cream at the end.
Can I add potatoes?
Yes, diced potatoes make the soup thicker and more filling.
Conclusion
Cozy Autumn Wild Rice Soup is the perfect way to celebrate the season with a bowl full of warmth, texture, and comforting flavors. It’s nourishing, versatile, and simple to make, turning everyday ingredients into a truly satisfying meal. Whether you enjoy it by the fireplace or pack it for lunch, this soup will keep you feeling cozy and content all season long.
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