22 Best Fall Soup Recipes

Nothing says fall quite like a hot, comforting bowl of soup! At this time of year, I love nothing more than having a big pot of goodness bubbling away on the stove, and it’s a fantastic fuss-free and easy way to provide nourishment for the whole family. 

That’s why I’ve created this collection of 22 of the best cosy fall soup recipes. Loaded with veggies and goodness, they’re typically simple to prepare, healthy, and so good for a weeknight dinner served alongside some crusty bread. 

All of these recipes serve 4 people, though it’s easy to scale them up if you’re feeding a crowd. I often like to make a big batch and freeze a few portions so there’s always a easy dinner waiting on the evenings when I just don’t have the time or energy to cook from scratch. 

Let’s jump straight in… 

(Make sure you also take a look at my cozy crockpot soup recipes, and my super easy fall dinner recipes for more mealtime inspiration!) 

1. Butternut Squash Soup

This creamy and slightly sweet soup is made with roasted butternut squash, bringing a rich, autumnal flavor to your table. It’s perfect for cozy fall evenings and packed with vitamins A and C.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon nutmeg

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet.
2. Roast for 25-30 minutes, until tender.
3. In a large pot, sauté the onion and garlic until translucent.
4. Add the roasted squash, vegetable broth, and nutmeg. Simmer for 10 minutes.
5. Blend the soup until smooth. Stir in the coconut milk and adjust seasoning.
6. Serve hot.

2. Pumpkin Soup

This smooth and velvety soup captures the essence of fall with its rich pumpkin flavor and hint of warm spices. Pumpkin is a great source of fiber and antioxidants.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and sauté the onion and garlic until soft.
2. Add the pumpkin puree, broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer for 15 minutes.
4. Blend the soup until smooth. Stir in the heavy cream.
5. Serve hot.

3. Apple and Cheddar Soup

A unique blend of tart apples and sharp cheddar cheese creates a deliciously creamy and savory soup, perfect for fall. Apples add a hint of sweetness and are rich in fiber.

Ingredients:

• 2 apples, peeled and chopped
• 1 onion, chopped
• 2 cups sharp cheddar cheese, shredded
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, melt butter and sauté the onion until soft.
2. Add the apples and thyme, cooking for 5 minutes.
3. Add the broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Blend the soup until smooth.
5. Stir in the cheese and heavy cream until melted and smooth.
6. Season with salt and pepper. Serve hot.

4. Carrot Ginger Soup

Bright and zesty, this soup combines sweet carrots with spicy ginger for a warming fall treat. Carrots are high in beta-carotene and antioxidants.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and sauté the onion, garlic, and ginger until soft.
2. Add the carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Blend the soup until smooth.
4. Stir in the coconut milk and season with salt and pepper.
5. Serve hot.

5. Roasted Tomato Basil Soup

A classic soup with a fall twist, featuring roasted tomatoes for a deeper, richer flavor. Tomatoes are rich in vitamins C and K.

Ingredients:

• 8 ripe tomatoes, quartered
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the tomatoes with olive oil, salt, and pepper, and spread them on a baking sheet.
2. Roast for 25-30 minutes, until tender.
3. In a large pot, sauté the onion and garlic until soft.
4. Add the roasted tomatoes, broth, and basil. Simmer for 15 minutes.
5. Blend the soup until smooth. Adjust seasoning.
6. Serve hot.

6. Mushroom and Wild Rice Soup

Earthy mushrooms and nutty wild rice come together in this hearty and satisfying soup, perfect for fall. Wild rice adds fiber and protein.

Ingredients:

• 1 cup wild rice
• 8 oz mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Cook the wild rice according to package instructions.
2. In a large pot, melt butter and sauté the onion, garlic, and mushrooms until tender.
3. Add the broth and cooked wild rice. Simmer for 15 minutes.
4. Stir in the heavy cream and season with salt and pepper.
5. Serve hot.

7. Sweet Potato and Black Bean Soup

A nutritious and filling soup, combining sweet potatoes and black beans with a touch of cumin and chili. Sweet potatoes are rich in vitamins A and C, and black beans provide protein and fiber.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and sauté the onion and garlic until soft.
2. Add the sweet potatoes, cumin, and chili powder. Cook for 5 minutes.
3. Add the broth and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Stir in the black beans and cook for another 5 minutes.
5. Season with salt and pepper. Serve hot.

8. Lentil Soup

Packed with protein and fiber, this lentil soup is both hearty and healthy, perfect for a chilly fall day. Lentils are also a great source of iron and folate.

Ingredients:

• 1 cup lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and sauté the onion, garlic, carrots, and celery until soft.
2. Add the lentils, broth, diced tomatoes, cumin, and thyme. Bring to a boil.
3. Reduce heat and simmer for 30-40 minutes, until lentils are tender.
4. Season with salt and pepper. Serve hot.

9. Chicken and Dumplings Soup

A comforting classic, this soup features tender chicken and fluffy dumplings in a rich broth. It’s perfect for a satisfying fall meal.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup flour
• 1/2 cup milk
• 2 tablespoons butter
• 2 teaspoons baking powder
• Salt and pepper to taste

Instructions:

1. In a large pot, melt butter and sauté the onion, garlic, carrots, and celery until soft.
2. Add the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
3. In a bowl, combine flour, baking powder, and a pinch of salt. Stir in milk to form a dough.
4. Drop spoonfuls of dough into the simmering soup. Cook for 10 minutes, until dumplings are fluffy.
5. Stir in the shredded chicken and season with salt and pepper.
6. Serve hot.

10. Beef and Barley Soup

A robust and filling soup with tender beef, chewy barley, and plenty of vegetables. It’s a perfect one-pot meal for fall.

Ingredients:

• 1 lb beef stew meat, cubed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup barley
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and brown the beef cubes. Remove and set aside.
2. Sauté the onion, garlic, carrots, and celery in the same pot until soft.
3. Add the beef, broth, barley, and thyme. Bring to a boil.
4. Reduce heat and simmer for 1 hour, until beef is tender and barley is cooked.
5. Season with salt and pepper. Serve hot.

11. Cauliflower and Leek Soup

A creamy and delicate soup made with roasted cauliflower and sweet leeks, perfect for a light fall meal. Cauliflower is low in calories but high in vitamins.

Ingredients:

• 1 large cauliflower, chopped
• 2 leeks, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower with olive oil, salt, and pepper, and spread on a baking sheet.
2. Roast for 25-30 minutes, until tender.
3. In a large pot, sauté the onion, garlic, and leeks until soft.
4. Add the roasted cauliflower and broth. Simmer for 15 minutes.
5. Blend the soup until smooth. Stir in the heavy cream and adjust seasoning.
6. Serve hot.

12. Potato and Corn Chowder

This creamy chowder combines tender potatoes and sweet corn, making it a hearty and delicious fall favorite. Potatoes provide potassium, and corn adds fiber.

Ingredients:

• 4 large potatoes, peeled and cubed
• 2 cups corn kernels (fresh or frozen)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. In a large pot, melt butter and sauté the onion and garlic until soft.
2. Add the potatoes and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in the corn and cook for another 5 minutes.
4. Blend part of the soup for a creamy texture, leaving some chunks for consistency.
5. Stir in the heavy cream and season with salt and pepper.
6. Serve hot.

13. Spicy Black Bean Soup

A zesty and flavorful soup with black beans, tomatoes, and a kick of chili pepper. Black beans are rich in protein and fiber.

Ingredients:

• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and sauté the onion and garlic until soft.
2. Add the black beans, diced tomatoes, broth, cumin, and chili powder. Bring to a boil.
3. Reduce heat and simmer for 20 minutes.
4. Blend part of the soup for a creamy texture, leaving some beans whole.
5. Season with salt and pepper. Serve hot.

14. French Onion Soup

A rich and savory soup with caramelized onions, beef broth, and topped with melted cheese. Onions are known for their antioxidant properties.

Ingredients:

• 4 large onions, thinly sliced
• 4 cups beef broth
• 1 cup white wine
• 2 tablespoons butter
• 1 teaspoon thyme
• Salt and pepper to taste
• Baguette slices
• 1 cup Gruyere cheese, grated

Instructions:

1. In a large pot, melt butter and caramelize the onions until golden brown.
2. Add the wine and cook until reduced by half.
3. Add the beef broth and thyme. Simmer for 20 minutes.
4. Season with salt and pepper.
5. Serve the soup in bowls, topped with baguette slices and Gruyere cheese.
6. Broil until the cheese is melted and bubbly.

15. Broccoli Cheddar Soup

A creamy and cheesy soup featuring tender broccoli florets, perfect for a cozy fall dinner. Broccoli is high in vitamins C and K.

Ingredients:

• 4 cups broccoli florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. In a large pot, melt butter and sauté the onion and garlic until soft.
2. Add the broccoli and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Blend part of the soup for a creamy texture, leaving some broccoli florets whole.
4. Stir in the cheddar cheese and heavy cream until melted and smooth.
5. Season with salt and pepper. Serve hot.

16. Moroccan Chickpea Soup

A fragrant and flavorful soup with chickpeas, tomatoes, and a blend of Moroccan spices. Chickpeas are a great source of protein and fiber.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 carrots, sliced or chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and sauté the onion and garlic until soft.
2. Add the chickpeas, diced tomatoes, broth, carrots, cumin, coriander, and paprika. Bring to a boil.
3. Reduce heat and simmer for 20 minutes.
4. Season with salt and pepper. Serve hot.

17. Tomato Basil Tortellini Soup

A comforting soup with cheese-filled tortellini, rich tomato broth, and fresh basil. Tortellini adds a delightful texture and flavor.

Ingredients:

• 1 package cheese tortellini
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and sauté the onion and garlic until soft.
2. Add the diced tomatoes and broth. Bring to a boil.
3. Add the tortellini and cook according to package instructions.
4. Stir in the fresh basil and season with salt and pepper.
5. Serve hot.

18. Curry Pumpkin Soup

A spicy and creamy soup with pumpkin, coconut milk, and a blend of warming curry spices. Pumpkin is rich in vitamins and coconut milk adds healthy fats.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can coconut milk
• 1 tablespoon curry powder
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and sauté the onion and garlic until soft.
2. Add the pumpkin puree, broth, and curry powder. Bring to a boil.
3. Reduce heat and simmer for 15 minutes.
4. Stir in the coconut milk and season with salt and pepper.
5. Serve hot.

19. Italian Wedding Soup

A hearty soup with meatballs, spinach, and pasta in a savory chicken broth. It’s a comforting meal that’s perfect for fall.

Ingredients:

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 1 egg
• 1 teaspoon Italian seasoning
• 4 cups chicken broth
• 2 carrots, chopped
• 1 cup small pasta (like acini di pepe)
• 2 cups fresh spinach
• Salt and pepper to taste

Instructions:

1. In a bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, and Italian seasoning. Form into small meatballs.
2. In a large pot, bring chicken broth to a boil. Add the meatballs and carrots and cook for 10 minutes.
3. Add the pasta and cook according to package instructions.
4. Stir in the fresh spinach and season with salt and pepper.
5. Serve hot.

20. Zuppa Toscana

A creamy Italian soup with sausage, potatoes, and kale, perfect for a comforting fall meal. Kale adds a nutritional boost with its high vitamin content.

Ingredients:

• 1 lb Italian sausage, crumbled
• 4 large potatoes, peeled and sliced
• 4 cups chicken broth
• 2 cups kale, chopped
• 1 cup heavy cream
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and sauté the sausage until browned. Remove and set aside.
2. In the same pot, sauté the onion and garlic until soft.
3. Add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in the kale, sausage, and heavy cream. Cook for another 5 minutes.
5. Season with salt and pepper. Serve hot.

21. Spiced Carrot and Lentil Soup

A fragrant soup with sweet carrots, hearty lentils, and a touch of warming spices like cumin and coriander. It’s a healthy and filling option for fall.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon cumin
• 1 teaspoon coriander
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and sauté the onion and garlic until soft.
2. Add the carrots, lentils, broth, cumin, and coriander. Bring to a boil.
3. Reduce heat and simmer for 20-25 minutes, until carrots and lentils are tender.
4. Blend the soup until smooth. Season with salt and pepper.
5. Serve hot.

22. Cabbage Roll Soup

A deconstructed version of cabbage rolls, with ground beef, rice, and cabbage in a savory tomato broth. It’s a hearty and comforting meal.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 4 cups beef broth
• 1 can diced tomatoes
• 2 cups cabbage, chopped
• 1/2 cup rice
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and brown the ground beef. Remove and set aside.
2. In the same pot, sauté the onion and garlic until soft.
3. Add the beef broth, diced tomatoes, carrot, cabbage, rice, thyme, and cooked ground beef. Bring to a boil.
4. Reduce heat and simmer for 20-25 minutes, until rice is cooked and cabbage is tender.
5. Season with salt and pepper. Serve hot.

These fall soup recipes are sure to keep you warm and satisfied throughout the season. Try them all and discover your favorites!