This cozy autumn wild rice soup is everything I want on a chilly night — warm, filling, and packed with earthy veggies and nutty wild rice.
It’s creamy without being heavy, simple to make, and tastes even better the next day.
It’s the kind of soup you make once and crave all season long.
What You’ll Need
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 8 oz baby bella mushrooms, sliced
- 1 cup uncooked wild rice
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups vegetable broth
- 1 cup unsweetened canned coconut milk (or plant-based cream of choice)
- 2 tablespoons all-purpose flour
- 2 tablespoons water (for slurry)
- Optional: chopped fresh parsley for garnish
Makes 6 servings
Cook Time: 1 hour
Why I Love This Recipe
I started making this soup during a rainy fall weekend when I just wanted something warm that would simmer on the stove and make the whole house smell amazing. I didn’t expect it to become one of my favorite cold-weather meals, but here we are. I keep coming back to it.
- It’s rich, creamy, and still feels light
- The wild rice gives it a nice chew and nutty flavor
- It’s great for batch cooking and gets better after a day
- Totally plant-based but still satisfying
- Comes together in one big pot
Why This Recipe Works (Quick Science)
Wild rice holds its shape while simmering, unlike white rice that gets mushy. Mushrooms add umami, and the carrots and celery give natural sweetness and depth. The flour + water slurry thickens the soup gently at the end without needing heavy cream.
Common Mistakes
- Not rinsing the wild rice – can turn the broth cloudy and muddy in flavor
- Using sweetened coconut milk – changes the flavor completely
- Adding the flour directly – it will clump unless made into a slurry
- Not cooking the rice long enough – wild rice takes time, and undercooked rice is chewy in a bad way
What to Serve With
- Crusty sourdough or a slice of hearty whole-grain bread
- Vegan grilled cheese or panini
- Side salad with apples, nuts, and vinaigrette
- Roasted Brussels sprouts or butternut squash
- A warm mug of apple cider on the side
Pro Tips
- Use canned coconut milk or oat cream for richness
- Stir the soup occasionally so the rice doesn’t stick
- If it thickens too much, just add a splash of broth or water
- Make a double batch and freeze half for later
- Let it rest 5–10 minutes after cooking to let the flavors settle
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or silicone spatula
- Cutting board and knife
- Measuring cups and spoons
- Small bowl for making slurry
Substitutions & Variations
- Use oat milk or cashew cream instead of coconut milk
- Swap wild rice with brown rice (adjust cook time)
- Add spinach or kale at the end for greens
- Use gluten-free flour for a GF version
- Add white beans for extra protein
Make Ahead Tips
Chop all veggies ahead of time and store in the fridge. The full soup keeps well for 4–5 days in the fridge and also freezes beautifully for up to 2 months.
Cooking Instructions
Step 1: Sauté the aromatics
Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves. Sauté for 3–4 minutes until soft and fragrant.
Step 2: Add veggies and herbs
Add 3 sliced carrots, 2 sliced celery ribs, and 8 oz sliced mushrooms. Sprinkle in 1 teaspoon dried thyme, ½ teaspoon dried rosemary, 1 teaspoon salt, and ½ teaspoon black pepper. Stir and cook for 5–6 minutes until vegetables soften.
Step 3: Add wild rice and broth
Stir in 1 cup uncooked wild rice and pour in 6 cups vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 45–50 minutes, or until rice is tender.
Step 4: Add coconut milk
Once the rice is cooked, stir in 1 cup canned coconut milk and let it warm through for 3–5 minutes.
Step 5: Thicken with slurry
In a small bowl, whisk together 2 tablespoons flour and 2 tablespoons water until smooth. Slowly pour into the soup while stirring constantly. Simmer for another 2–3 minutes until thickened.
Step 6: Serve
Ladle the soup into a round ceramic bowl and garnish with chopped fresh parsley if using.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 5 days. It thickens in the fridge, so just add a little water or broth when reheating. Freezes well for up to 2 months.
Nutrition Info (Per Serving)
Calories: 280
Carbs: 34g
Protein: 6g
Fat: 14g
Fiber: 5g
Sugar: 5g
FAQ
Can I make this in a slow cooker?
Yes! Just sauté the aromatics first, then add everything (except slurry) to the slow cooker. Cook on low for 6–7 hours.
Does it freeze well?
It freezes great! Let it cool, then freeze in containers for up to 2 months.
Can I skip the slurry?
You can — the soup will just be a bit thinner. Or mash some of the veggies to naturally thicken it.
What if I don’t like coconut milk?
Use any unsweetened plant-based cream like oat milk or cashew cream instead.
Wrap-Up
This cozy autumn wild rice soup is everything you want in a bowl — comforting, flavorful, and full of good-for-you ingredients. Whether it’s for dinner tonight or lunch all week, it’s a recipe you’ll want to keep around. If you make it, leave a comment and let me know how it turned out!