As the leaves change colors and the crisp autumn air sets in, there’s nothing quite like a warm and comforting bowl of soup to soothe the soul. Fall is the perfect season for cozying up with a delicious and nourishing meal that celebrates the harvest season’s abundance. In this article, we’ll be sharing 20 of the best fall soup recipes that will keep you cozy on chilly days and provide a taste of the season’s warmth.
From classic French onion to hearty lentil and vegetable stews, these soups are sure to become new favorites in your kitchen. With ingredients like roasted squash, apples, and sweet potatoes, we’ve got a recipe for every palate and dietary preference. So grab a spoon, get cozy, and let the fall soup fest begin!
Creamy Butternut Squash Soup with Sage
Warm up with this comforting and flavorful soup that combines the sweetness of butternut squash with the earthiness of sage.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– 2 cups chicken or vegetable broth
– 2 sprigs fresh sage, chopped
– Salt and pepper, to taste
– Optional: 1/4 teaspoon nutmeg
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with butter.
4. Roast for 45-50 minutes, or until the squash is tender.
5. Remove from oven and let cool slightly.
6. Scoop the flesh into a blender or food processor, adding onion, garlic, heavy cream, broth, sage, salt, and pepper.
7. Blend until smooth, adjusting seasoning as needed.
8. Serve hot, garnished with additional sage if desired.
Cooking Time: 1 hour 15 minutes
Roasted Pumpkin and Carrot Soup
Roasted Pumpkin and Carrot Soup: A warm and comforting soup perfect for the fall season, combining the natural sweetness of pumpkin with the earthy flavor of carrots.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 4 large carrots, peeled and sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the pumpkin and carrots with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, sauté the chopped onion and minced garlic in a little bit of oil until softened.
4. Add the roasted pumpkin and carrot mixture to the pot along with broth and bring to a boil.
5. Reduce heat and simmer for 15-20 minutes or until the soup has reached your desired consistency.
6. Use an immersion blender or transfer the soup to a blender to puree.
7. Stir in heavy cream or half-and-half (if using). Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Spiced Apple and Sweet Potato Soup
Warm up with this comforting and aromatic soup that combines the sweetness of apples and sweet potatoes with the warmth of cinnamon and nutmeg.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 apple, peeled and chopped
– 4 cups vegetable broth
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the sweet potatoes, apple, cinnamon, and nutmeg. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Classic French Onion Soup with Gruyère
Classic French Onion Soup with Gruyère Recipe
A rich and flavorful soup that combines caramelized onions, beef broth, and melted Gruyère cheese, perfect for a cozy dinner or special occasion.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 teaspoon salt
– 1/2 cup dry white wine (optional)
– 4 cups beef broth
– 2 cloves garlic, minced
– 1 tablespoon all-purpose flour
– 1/2 cup Gruyère cheese, grated
– Fresh thyme leaves for garnish
Instructions:
1. In a large saucepan, melt butter over medium heat. Add onions and cook until caramelized, stirring occasionally (about 20-25 minutes).
2. Add salt, wine (if using), and beef broth to the saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Stir in garlic and flour. Cook for an additional 2 minutes.
4. Preheat broiler. Ladle soup into oven-proof bowls. Top each bowl with grated Gruyère cheese.
5. Broil until cheese is melted and bubbly (about 2-3 minutes).
6. Garnish with fresh thyme leaves and serve immediately.
Cooking Time: Approximately 40-45 minutes.
Harvest Vegetable and Lentil Soup
Warm up with this hearty and comforting soup, packed with the flavors of fall. This recipe is perfect for using up a variety of seasonal vegetables and lentils, making it a great way to reduce food waste.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, celery, and red bell pepper in a little water until tender.
2. Add the lentils, diced tomatoes, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Curried Cauliflower and Coconut Soup
This creamy and aromatic soup is a perfect blend of Indian spices and tropical flavors, featuring tender cauliflower and coconut milk. Serve it with a swirl of yogurt or some crusty bread for a satisfying meal.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 4 cups vegetable or chicken broth
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté onions, garlic, and ginger in a little oil until softened.
2. Add cauliflower, cumin, curry powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until cauliflower is tender.
4. Stir in coconut milk and cook for an additional 5 minutes.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
Smoky Black Bean and Chipotle Soup
This hearty soup is a perfect blend of smoky flavors, rich beans, and spicy heat. It’s a great way to warm up on a chilly day or as a comforting meal any time of the year.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 cups vegetable broth
– 1/4 cup chopped onion
– 3 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, and diced avocado for toppings
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add chipotle pepper, smoked paprika, and cumin; cook 1 minute.
3. Add black beans, vegetable broth, salt, and pepper. Bring to a simmer.
4. Reduce heat and let soup cook for 20-25 minutes or until heated through.
5. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Wild Mushroom and Barley Soup
This hearty soup is a perfect blend of earthy wild mushrooms and nutty barley, with a hint of smokiness from the thyme. It’s a comforting meal for a chilly evening.
Ingredients:
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 1 cup pearled barley
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 2 sprigs fresh thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
3. Add the garlic, thyme, barley, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the barley is tender.
4. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Roasted Garlic and Potato Soup
Roasted Garlic and Potato Soup Recipe
Warm up with this creamy and comforting soup that combines the rich flavors of roasted garlic and potatoes.
Ingredients:
– 3-4 large potatoes, peeled and cubed
– 2 heads of garlic, separated into individual cloves
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Place the garlic cloves on a piece of aluminum foil, drizzle with olive oil, and fold the foil to create a packet.
3. Roast the garlic in the preheated oven for 30-40 minutes, or until soft and mashed.
4. In a large pot, sauté the chopped onion in a little bit of oil until softened.
5. Add the cubed potatoes, broth, and roasted garlic to the pot.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
7. Use an immersion blender or transfer the soup to a blender and puree until smooth.
8. Stir in heavy cream or half-and-half and season with salt and pepper to taste.
9. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Autumn Minestrone with Kale and White Beans
As the seasons change, warm up with this hearty autumnal twist on the classic Italian soup. This minestrone combines tender white beans, curly kale, and a medley of autumn vegetables in a rich and flavorful broth.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups chopped kale leaves
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, bell pepper, and carrot in a little water until tender.
2. Add the kale, beans, vegetable broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer 20-25 minutes or until the flavors have melded together.
3. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Thai Coconut Curry Pumpkin Soup
This creamy and aromatic soup combines the warmth of Thai curry with the comforting sweetness of roasted pumpkin. Perfect as a starter or main course, it’s sure to delight your taste buds.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1 can (14 oz) coconut milk
– 4 cups chicken or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
2. In a large pot, sauté onion, garlic, and ginger in oil until softened.
3. Add curry paste and cook for 1 minute, stirring constantly.
4. Add broth, coconut milk, roasted pumpkin, salt, and pepper. Bring to a simmer.
5. Reduce heat and let soup simmer for 15-20 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Roasted Tomato and Red Pepper Soup
Roasted Tomato and Red Pepper Soup Recipe
Warm up with this vibrant and flavorful soup, perfect for a cozy night in. This recipe combines the sweetness of roasted tomatoes and red peppers with aromatic spices to create a hearty and comforting bowl.
Ingredients:
– 3 large ripe tomatoes
– 2 large red bell peppers
– 2 tablespoons olive oil
– 1 onion, diced
– 4 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss tomatoes and red peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Sauté onion and garlic in a large pot over medium heat until softened.
4. Add roasted vegetables, smoked paprika, and vegetable broth to the pot. Bring to a simmer.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender and blend until desired consistency is reached.
6. Taste and adjust seasoning as needed. If desired, stir in heavy cream for added richness.
Cooking Time: 45-50 minutes
Chicken and Wild Rice Soup with Herbs
This comforting soup combines the flavors of chicken, wild rice, and fresh herbs to create a satisfying meal perfect for a chilly evening. With its rich aroma and velvety texture, it’s sure to become a family favorite.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed wild rice
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon dried sage
– Salt and pepper, to taste
– Fresh parsley or thyme leaves, for garnish
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the wild rice, chicken broth, thyme, and sage. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until the rice is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or thyme leaves.
Cooking Time: 35-40 minutes
Spiced Pear and Parsnip Soup
This comforting soup combines the sweetness of pears with the earthiness of parsnips, all wrapped up in a blend of warm spices. Perfect for a chilly fall or winter evening.
Ingredients:
– 2 large pears, peeled, cored, and chopped
– 2 medium parsnips, peeled and chopped
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt and pepper, to taste
– 2 tablespoons butter
Instructions:
1. In a large pot, sauté the onion and garlic in butter until softened.
2. Add the chopped pears and parsnips, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
3. Purée the soup with an immersion blender or regular blender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Moroccan Chickpea and Sweet Potato Soup
This hearty soup is a staple of Moroccan cuisine, blending the comforting warmth of sweet potatoes with the earthy flavor of chickpeas. Perfect for a chilly evening, this recipe serves 4-6 people.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced sweet potatoes, chickpeas, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until the sweet potatoes are tender.
7. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Beef and Guinness Stew with Root Vegetables
Rich and flavorful, this stew is perfect for a cozy night in. The combination of tender beef, dark beer, and root vegetables creates a satisfying and comforting dish.
Ingredients:
– 2 lbs beef chuck or brisket, cut into 1-inch cubes
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup Guinness stout
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef cubes, then set aside.
2. Add the chopped onion, carrots, parsnips, and garlic; cook until the vegetables are tender, about 10 minutes.
3. Add the browned beef back to the pot along with Guinness stout, beef broth, tomato paste, and thyme. Season with salt and pepper.
4. Bring the stew to a boil, then reduce heat to low and simmer, covered, for 2 hours or until the beef is tender.
Cooking Time: 2 hours
Roasted Acorn Squash and Apple Soup
As the seasons change, warm up with this comforting and flavorful soup that combines the natural sweetness of roasted acorn squash and apples. This recipe is perfect for a cozy night in or as a starter for your next dinner party.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2-3 apples, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45 minutes or until tender.
5. In a large pot, sauté the chopped onion and apples in a little bit of olive oil until softened.
6. Add the roasted squash, broth, and cinnamon to the pot. Bring to a boil and then simmer for 20-25 minutes.
7. Purée the soup with an immersion blender or regular blender until smooth. Season with salt and pepper to taste.
Cooking Time: Approximately 1 hour 15 minutes
Creamy Broccoli and Cheddar Soup
A comforting and creamy soup that’s perfect for a chilly evening. This recipe combines the nutritious goodness of broccoli with the richness of cheddar cheese, creating a delightful treat for your taste buds.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 1 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add broccoli, garlic, and broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until broccoli is tender.
3. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
4. Stir in heavy cream and cheddar cheese until melted and well combined. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped chives or scallions if desired.
Cooking Time: 25-30 minutes
Lentil and Spinach Soup with Lemon
Brighten up your day with this vibrant and nutritious soup that combines the warmth of lentils and spinach with a squeeze of fresh lemon juice. This comforting recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1 lemon, juiced
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the lentils, water, and spinach leaves. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Stir in lemon juice and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Turkey and Dumpling Soup with Thyme
Turkey and Dumpling Soup with Thyme Recipe
Warm up on a chilly day with this comforting soup that combines the flavors of tender turkey, fluffy dumplings, and the aroma of thyme.
Ingredients:
– 1 pound boneless, skinless turkey breast or thighs
– 4 cups chicken broth
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 cup all-purpose flour
– 2 tablespoons butter
– 1/2 cup milk
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic in butter until softened.
2. Add the turkey and cook until browned, about 5 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Meanwhile, combine flour, milk, and thyme in a bowl. Mix until smooth.
5. Stir the dumpling mixture into the soup and continue to simmer for another 10-15 minutes or until dumplings are cooked through.
6. Season with salt and pepper to taste.
Cooking Time: 40-45 minutes
Summary
Get cozy this fall with these 20 heartwarming soup recipes! From creamy butternut squash to roasted pumpkin and carrot, there’s something for everyone. Classic French onion soup meets modern twists like curried cauliflower and coconut or smoky black bean and chipotle. Hearty stews and soups featuring root vegetables, lentils, and wild rice will keep you warm and satisfied. And don’t forget sweet treats like spiced pear and parsnip or roasted acorn squash and apple. Whether you’re a soup newbie or seasoned pro, these recipes are sure to become new fall favorites.
