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Cozy Autumn Wild Rice Soup

Cozy autumn wild rice soup with nutty wild rice, roasted orange carrots, and a silky cream broth. Caramelize the carrots first, then simmer until the rice splits for a thick, hearty texture.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 cup wild rice blend
  • 6 cup vegetable broth
  • 1 bay leaf
  • 1 cup half-and-half
  • 2 tbsp flour
  • 0.25 tsp Salt and pepper, to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast the carrots
  1. Heat the oven to 425°F and spread the diced carrots on a sheet pan. Roast for 20 minutes until caramelized, stirring once halfway so the edges turn golden.
Build the soup base
  1. Heat olive oil in a Dutch oven over medium heat and sauté the onion and celery for 5 minutes until softened. Stir in the garlic and dried thyme and cook for 30 seconds until fragrant.
  2. Add the wild rice blend, vegetable broth, and bay leaf to the Dutch oven and bring to a simmer. Simmer for 40 minutes until the rice splits and thickens the broth.
Make it silky and finish
  1. Whisk the flour into the half-and-half until smooth, then pour it into the soup while stirring. Keep the soup at a simmer to prevent lumps.
  2. Simmer for 5 more minutes, then stir in the roasted carrots and season with salt and pepper to taste. Serve hot, with the carrots visible and the broth thick enough to coat a spoon.

Notes

Pro tip: when reheating, the soup will thicken as the wild rice absorbs more liquid—stir in extra vegetable broth a splash at a time until it loosens to your preferred consistency. Refrigerate in an airtight container for up to 4 days; freezer: yes (up to 3 months), then thaw and reheat gently, adding broth as needed. For a lighter option, use half-and-half substitute with evaporated milk to keep it creamy while reducing richness.