Golden leaves outside, a cozy sweater on, and a warm bowl of soup in your hands—this is exactly the kind of moment this Cozy Autumn Wild Rice Soup was made for. There’s something deeply comforting about letting a pot simmer on the stove while fall aromas fill the kitchen. This vegan wild rice soup captures that feeling beautifully, turning simple ingredients into a hearty, soul-warming meal you’ll crave all season long.

Packed with tender wild rice, earthy mushrooms, and sweet roasted butternut squash, this soup is proof that plant-based comfort food can be just as satisfying as any classic. It’s rich without being heavy, cozy without being complicated, and perfect for anyone searching for Healthy Fall Winter Recipes that don’t sacrifice flavor. Whether you’re planning relaxed Dinners For Fall or adding new favorites to your weekly rotation of Autumnal Dinner Recipes, this soup fits right in.

Cozy Autumn Wild Rice Soup | Perfect Vegan Dinner Recipes

What makes it extra special is how versatile it is. Serve it as one of your go-to Fall Entree Recipes, or pair it with crusty bread for an easy Vegetarian Meals Dinner the whole family will love. It’s naturally wholesome, making it ideal for anyone focused on Fall Meals Vegan and nourishing comfort food. Fans of cozy, seasonal cooking inspired by Half Baked Harvest Soup Recipes will feel right at home with this dish.

Best of all, it checks all the right boxes for cooler weather eating—simple ingredients, big flavor, and pure comfort. From meal prep lunches to relaxed weeknight dinners, this recipe belongs on your list of Fall Healthy Soup Recipes. And since it’s completely plant-based, it’s also one of those reliable Fall Soup Recipes Dairy Free that everyone can enjoy.

Grab a bowl, settle in, and let this soup bring the best flavors of fall straight to your table 🍁🥣

Heartwarming Autumn Wild Rice Soup | Delicious Vegan Dinner Option

Ingredients

1 cup wild rice, well rinsed
8 cups low-sodium chicken broth (or vegetable broth for a vegan version)
1 tablespoon olive oil
1 large onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
8 ounces cremini mushrooms, sliced
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon dried rosemary
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
1 cup cooked shredded chicken (omit for vegan)
1/2 cup heavy cream (or plant-based cream for vegan)
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
1/4 cup toasted pecans or walnuts, chopped (for garnish)
1/4 cup grated Parmesan cheese (optional garnish)

Instructions

Cook the Wild Rice: Rinse thoroughly. Combine 1 cup wild rice with 4 cups broth, boil, then reduce to low and simmer 45–50 minutes until grains split. Drain any excess liquid.
Prepare the Soup Base: Heat olive oil in a large pot. Sauté onions, carrots, and celery 5–7 minutes until soft. Add mushrooms and cook 5–7 minutes. Stir in garlic, thyme, sage, rosemary, and red pepper flakes 1 minute. Deglaze with white wine, cook 2–3 minutes to reduce.
Simmer the Soup: Add remaining broth, stir, reduce heat, cover, and simmer 15–20 minutes.
Finish the Soup: Stir in shredded chicken and cooked wild rice. Add cream and heat through without boiling. Season with salt and pepper. Garnish with parsley, toasted nuts, and Parmesan if desired.

Tips and Variations

Make it vegan: Use vegetable broth, skip chicken, add extra mushrooms or squash.
Extra veggies: Kale, butternut squash, or sweet potatoes added with carrots and celery.
Spice it up: More red pepper flakes or a pinch of cayenne.
Experiment with herbs: Marjoram or oregano.
Thicker soup: Stir in cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Make ahead: Refrigerate up to 3 days.
Freeze: Cool, then freeze up to 2 months. Thaw overnight before reheating.