16 Best Fall Soup Recipes for Cozy and Comforting Autumn Meals

As the leaves turn golden and the air gets crisp, there’s nothing like a warm bowl of soup to bring comfort to your table. Fall is the perfect season to indulge in hearty, flavorful soups that not only warm you up but also celebrate the bounty of autumn’s harvest.

Classic Pumpkin Soup

A classic pumpkin soup captures the essence of fall with its rich flavor and comforting warmth.

Ingredients

1. Pumpkin – 4 cups, peeled and diced
2. Onion – 1 medium, chopped
3. Garlic – 3 cloves, minced
4. Vegetable broth – 4 cups
5. Coconut milk – 1 cup
6. Olive oil – 2 tablespoons
7. Salt – 1 teaspoon
8. Black pepper – 1/2 teaspoon
9. Nutmeg – 1/4 teaspoon
10. Cinnamon – 1/4 teaspoon
11. Fresh cream – for garnish
12. Pumpkin seeds – roasted, for garnish

Instructions

1. Prepare the pumpkin by peeling and dicing it into cubes. Use a sharp knife to ease the process.
2. Heat olive oil in a large pot over medium heat. Sauté the chopped onions until they’re translucent.
3. Add minced garlic to the pot and cook for an additional minute until it’s fragrant.
4. Add the diced pumpkin to the pot. Stir everything together to coat the pumpkin with the oil and aromatics.
5. Pour in the vegetable broth, ensuring the pumpkin is fully submerged. Bring the mixture to a boil.
6. Reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender.
7. Use an immersion blender to puree the soup until it’s smooth. Adjust the texture by adding more broth if it’s too thick.
8. Stir in the coconut milk, then season with salt, black pepper, nutmeg, and cinnamon. Let the soup simmer for 5 more minutes.
9. Serve hot, garnished with a swirl of fresh cream and a sprinkle of roasted pumpkin seeds for added crunch and flavor.

Hearty Butternut Squash Soup

This Hearty Butternut Squash Soup is perfect for a chilly fall evening. Its creamy texture and rich flavors make it a favorite in my household.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
2. Sauté the chopped onion and minced garlic in 1 tbsp olive oil in a large pot over medium heat until translucent.
3. Add the roasted butternut squash to the pot. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 15 minutes. Sprinkle in ground cinnamon and nutmeg.
5. Blend the soup using an immersion blender until smooth. Stir in the coconut milk and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a classic comfort food perfect for fall. Its rich, velvety texture and fresh flavor make it an absolute favorite.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (28 ounces each) crushed tomatoes
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 tablespoon sugar
• 1 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions

1. Heat oil in a pot. Sauté the chopped onion and minced garlic until they’re soft and fragrant, about 5 minutes.
2. Add crushed tomatoes. Pour in the crushed tomatoes and vegetable broth, stirring to combine. Bring the mixture to a simmer.
3. Mix in sugar. Add the sugar and season with salt and pepper. Let it simmer for 15-20 minutes, allowing the flavors to meld.
4. Blend soup. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
5. Stir in cream and basil. Slowly add the heavy cream while stirring. Fold in the chopped fresh basil and let the soup simmer for another 5 minutes.
6. Taste and adjust. Taste the soup and adjust the seasoning if necessary. Add more salt and pepper if desired.
7. Serve hot. Ladle the creamy tomato basil soup into bowls and garnish with extra basil leaves or a drizzle of cream if you like.

Enjoy this creamy tomato basil soup as a warming, comforting dish during the fall season, perfect for cozy evenings.

Spiced Carrot Ginger Soup

A perfect blend of sweet and spicy, this Spiced Carrot Ginger Soup is a fall favorite. Fresh carrots pair wonderfully with zesty ginger and warm spices, creating a comforting dish.

Ingredients

• 1 pound carrots, peeled and chopped
• 1 inch fresh ginger, peeled and grated
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Sauté the onion and garlic until softened and fragrant, about 5 minutes.
2. Add spices. Stir in the grated ginger, cumin, coriander, cinnamon, and red pepper flakes, cooking for another minute until the spices are aromatic.
3. Cook carrots. Toss in the chopped carrots and cook for 5 minutes, stirring occasionally.
4. Add broth. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the carrots are tender.
5. Blend soup. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
6. Stir in coconut milk. Add the coconut milk and simmer for an additional 5 minutes, adjusting the seasoning with salt and pepper.
7. Serve. Ladle the soup into bowls, garnishing with fresh cilantro. Enjoy the comforting warmth of this delicious fall soup.

Robust Beef Stew

Beef stew is a classic fall recipe that’s rich, hearty, and perfect for chilly evenings. Its depth of flavor and tender chunks of beef make it a comfort food favorite.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and chopped
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Coat Beef: Toss the beef cubes in flour, ensuring each piece is fully coated.
2. Brown Beef: Heat olive oil in a large pot over medium-high heat. Add the beef and brown on all sides. Remove beef and set aside.
3. Sauté Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.
4. Add Liquids: Pour in the beef broth and red wine, scraping up any brown bits from the bottom of the pot.
5. Combine Ingredients: Stir in the tomato paste, thyme, rosemary, and bay leaf. Return the beef to the pot.
6. Add Vegetables: Add the carrots, potatoes, and celery to the stew.
7. Simmer Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is tender.
8. Season Stew: Season with salt and pepper to taste.
9. Garnish and Serve: Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

This robust beef stew is sure to become a family favorite, offering warmth and comfort during the fall season.

Savory Chicken Noodle Soup

Few things are as comforting as a hot bowl of savory chicken noodle soup on a crisp fall day. Here’s how to make this timeless classic that warms both body and soul.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 8 cups chicken broth
• 2 cups cooked, shredded chicken
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 cups egg noodles
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat Oil: Warm olive oil over medium heat in a large pot.
2. Sauté Vegetables: Add chopped onion, minced garlic, sliced carrots, and celery. Cook for about 5-7 minutes until they’re softened.
3. Add Broth and Herbs: Pour in the chicken broth. Add shredded chicken, dried thyme, dried rosemary, and a bay leaf. Bring the mixture to a boil.
4. Simmer: Reduce heat and let it simmer for about 20 minutes to meld all the flavors.
5. Cook Noodles: Add egg noodles to the pot and cook for another 8-10 minutes until they’re tender.
6. Season: Remove the bay leaf. Season the soup with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy the warmth and comfort this homemade soup brings.

Incorporate this savory chicken noodle soup into your fall menu to bring warmth and happiness to chilly days.

Silky Sweet Potato Soup

Nothing beats the warmth and smoothness of a Silky Sweet Potato Soup on a crisp fall day. Packed with nutrients and flavors, this soup is a delicious way to enjoy the seasonal produce.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh chives or parsley for garnish

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and sauté until softened and fragrant, about 5 minutes.
2. Cook Sweet Potatoes: Add cubed sweet potatoes to the pot. Stir in ground cumin and cinnamon. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let simmer for 20-25 minutes until sweet potatoes are tender.
3. Blend Soup: Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until silky.
4. Add Coconut Milk: Stir in the coconut milk and season with salt and pepper to taste. Let the soup heat through for another 5 minutes.
5. Serve: Ladle the soup into bowls and garnish with fresh chives or parsley. Enjoy the sweet, creamy flavors that make this dish a fall favorite.

This Silky Sweet Potato Soup is not just a treat for your taste buds but also a feast for your senses, making fall even more special.

Rich French Onion Soup

This classic French Onion Soup is perfect for a cozy fall evening, with its deep, caramelized flavors and gooey cheese topping.

Ingredients

• 6 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 8 cups beef broth
• 1 cup dry white wine
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 baguette, sliced
• 2 cups grated Gruyère cheese

Instructions

1. Caramelize onions: Melt butter with olive oil in a large pot over medium heat. Add sliced onions and sugar, cook until caramelized, about 25-30 minutes, stirring occasionally.
2. Deglaze pot: Pour in white wine, scraping the bottom of the pot to release browned bits, and cook for 2-3 minutes until wine is reduced.
3. Simmer soup: Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Season with salt and pepper.
4. Prepare baguette: While soup simmers, preheat oven to 400°F (200°C). Place baguette slices on a baking sheet and toast in the oven until golden, about 5-7 minutes.
5. Assemble and broil: Ladle soup into oven-safe bowls, place a toasted baguette slice on top, and sprinkle generously with grated Gruyère cheese. Broil until cheese is bubbly and golden, about 3-5 minutes.

Tuscan White Bean Soup

This Tuscan White Bean Soup is hearty and satisfying, perfect for cozy fall evenings. Here’s everything you need to create this delicious dish.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 4 cups vegetable broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups chopped kale
• 1 tablespoon lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion, and sauté until soft, about 5 minutes.
2. Add garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables begin to soften.
3. Pour in vegetable broth. Stir in the white beans, diced tomatoes, thyme, and rosemary.
4. Bring to a boil, then reduce to a simmer. Let it cook for 20 minutes to blend the flavors.
5. Season with salt and pepper. Stir in chopped kale and cook for an additional 5 minutes until the kale is tender.
6. Finish with lemon juice. Stir well and adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley if desired.

Enjoy this comforting soup, which captures the essence of autumn’s harvest.

Thick Potato Leek Soup

This Thick Potato Leek Soup is a hearty, comforting dish perfect for cool fall days.

Ingredients

• 4 large leeks, white and light green parts only, sliced
• 4 medium russet potatoes, peeled and diced
• 1 large onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh chives, chopped (for garnish)

Instructions

1. Melt butter in a large pot over medium heat. Add the chopped leeks and onion, and sauté until soft, about 10 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Add potatoes and pour in the vegetable broth. Increase the heat to high, bringing the mixture to a boil.
4. Reduce heat to a simmer, and cook until the potatoes are tender, about 20 minutes.
5. Blend soup using an immersion blender until smooth. Alternatively, transfer to a blender in batches.
6. Stir in the heavy cream, salt, and pepper. Cook for an additional 5 minutes.
7. Serve hot, garnished with chopped fresh chives.

Flavorful Mushroom Barley Soup

Mushroom Barley Soup is a perfect way to enjoy a warm, comforting meal on a crisp fall day. The earthy flavors of mushrooms combined with the hearty texture of barley create a satisfying dish that’s both nutritious and delicious.

Ingredients

• 1 cup pearl barley, rinsed
• 1 pound mixed mushrooms (cremini, shiitake, button), sliced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic, diced carrots, and celery. Continue to sauté for another 5 minutes until the vegetables begin to soften.
3. Stir in the sliced mushrooms. Cook for about 8 minutes until they release their juices and start to brown.
4. Pour in the vegetable broth and add the rinsed barley. Stir in soy sauce, dried thyme, salt, and pepper to taste.
5. Bring the mixture to a boil. Reduce heat, cover the pot, and let simmer for 45 minutes until the barley is tender and the flavors meld together.
6. Taste and adjust seasoning. Add more salt or pepper if needed.
7. Serve hot, garnished with fresh parsley. Enjoy the hearty, earthy flavors that are perfect for fall weather.

Zesty Mexican Chicken Soup

This Zesty Mexican Chicken Soup is perfect for adding a bit of spice to your fall menu. It’s loaded with flavor and warms you up from the inside out.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 2 cups cooked, shredded chicken
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Sliced avocado (optional)
• Tortilla chips (optional)

Instructions

1. Heat oil: Warm the olive oil in a large pot over medium heat.
2. Sauté veggies: Add the diced onion, minced garlic, and bell pepper, sautéing until the vegetables are tender.
3. Add chicken: Stir in the shredded chicken, followed by the diced tomatoes, black beans, and corn kernels.
4. Season: Pour in the chicken broth and add the cumin, chili powder, and paprika. Stir well to combine.
5. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
6. Finish: Stir in the lime juice, and season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Add sliced avocado or tortilla chips if desired.

Enjoy this zesty dish on a cool fall day to warm up with a bit of spice and flavor.

Warming Lentil Soup

Nothing beats a bowl of Warming Lentil Soup on a brisk fall day. This healthy and hearty dish is packed with protein and flavor, making it a perfect choice for your fall menu.

Ingredients

• 1 cup dried lentils
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped

Instructions

1. Rinse Lentils: First, rinse the lentils under cold water until the water runs clear.
2. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Then, add minced garlic, diced carrots, and diced celery, cooking for another 5 minutes.
3. Add Spices: Stir in ground cumin and smoked paprika, cooking for 1 minute until fragrant.
4. Combine Ingredients: Add rinsed lentils, diced tomatoes, vegetable broth, and bay leaf to the pot. Bring to a boil.
5. Simmer: Reduce heat and let the soup simmer for 30–35 minutes, or until lentils are tender.
6. Season: Remove the bay leaf. Season the soup with salt and pepper to taste. Squeeze in the juice of 1 lemon for extra brightness.
7. Garnish: Serve hot, garnished with fresh parsley.

This Warming Lentil Soup is a nutritious, comforting, and easy-to-make dish that’s perfect for fall.

Nutritious Kale and Sausage Soup

This hearty, nutrient-packed Kale and Sausage Soup is perfect for cozy fall days. Combining rich sausage flavors with the nutritional power of kale, it’s sure to warm you up.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 pound Italian sausage, sliced
• 4 cups chicken broth
• 2 cups water
• 1 can diced tomatoes (14.5 ounces)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 4 cups kale, chopped
• 1 can cannellini beans (15 ounces), drained and rinsed
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
2. Add the sliced sausage to the pot. Cook, stirring occasionally, until the sausage is browned.
3. Pour in the chicken broth, water, and diced tomatoes. Stir in the dried oregano, dried basil, and crushed red pepper flakes.
4. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook for 20 minutes to meld the flavors.
5. Add the chopped kale and cannellini beans to the pot. Simmer for an additional 10 minutes, or until the kale is tender.
6. Season the soup with salt and pepper to taste. Serve hot, and enjoy the nutritious goodness of kale and hearty sausage in every bowl.

Aromatic Thai Coconut Soup

Aromatic Thai Coconut Soup offers a perfect balance of spicy, sweet, and savory flavors, making it a delightful addition to any fall menu. This soup blends rich coconut milk, fresh herbs, and zesty lime for a truly aromatic experience.

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 2 cups cooked chicken, shredded
• 1 cup spinach leaves
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3-4 minutes.
2. Add curry paste to the pot and cook for 1 minute, stirring constantly.
3. Pour in coconut milk and vegetable broth, then bring the mixture to a simmer.
4. Stir in fish sauce, soy sauce, and brown sugar. Cook for 5 minutes to blend flavors.
5. Add bell pepper and mushrooms, simmering for another 5 minutes until vegetables are tender.
6. Fold in shredded chicken and spinach leaves, cooking until the spinach wilts and the chicken is heated through.
7. Squeeze lime juice into the soup and stir well.
8. Garnish with cilantro before serving for a fresh and aromatic finish.

Enjoy this soup on a chilly fall day to warm up and savor the vibrant flavors of Thai cuisine.

Italian Wedding Soup

Italian Wedding Soup brings together savory broth, delicate meatballs, and fresh greens for a dish that’s as comforting as it is delicious.

Ingredients

To make this hearty soup, you’ll need:

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 1 teaspoon minced garlic
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 8 cups chicken broth
• 1 cup small pasta (like acini di pepe or orzo)
• 6 cups fresh spinach leaves or escarole

Instructions

First, combine the ground meat, breadcrumbs, Parmesan, parsley, egg, minced garlic, salt, and pepper in a bowl. Form small meatballs with the mixture. Heat olive oil in a large pot and brown the meatballs on all sides. Remove them and set aside.

Next, sauté the onion, carrots, and celery in the same pot until they’re tender. Pour in the chicken broth and bring it to a boil. Add the pasta, cooking until it’s just tender. Return the meatballs to the pot.

Finally, stir in the fresh spinach leaves and cook until they’re wilted. Serve hot, garnished with extra Parmesan if desired.

Conclusion

Fall is the perfect season to indulge in the rich and comforting flavors of hearty soups. Whether you’re a fan of classic pumpkin or adventurous Thai coconut, there’s a recipe to warm your soul and satisfy your taste buds. Each soup brings its own unique blend of ingredients and preparation methods, making it easy to find a favorite or try something new.

These 16 recipes offer a range of options from creamy to brothy, spicy to savory, ensuring there’s something for everyone. Embrace the season’s bounty and enjoy the warmth and comfort these soups bring to your table. Happy cooking!