20 Cozy Best Fall Soup Recipes Heartwarming

Leaves are crunching underfoot and there’s a crispness in the air—it’s officially soup season! As we cozy up for fall, nothing beats a warm, comforting bowl of homemade soup. Whether you’re craving creamy classics or hearty new favorites, these 20 fall soup recipes will become your seasonal go-tos. Let’s dive into these delicious, soul-warming creations that are perfect for chilly evenings!

Creamy Butternut Squash Soup with Sage

Getting cozy with a bowl of soup is one of fall’s greatest pleasures. You’ll love how this creamy butternut squash soup comes together with minimal effort. It’s the perfect way to warm up on a crisp autumn day.

Ingredients

– 1 medium butternut squash, peeled and cubed (about 4 cups)
– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth (low sodium preferred)
– 1/2 cup heavy cream (substitute coconut milk for dairy-free)
– 8 fresh sage leaves (plus extra for garnish)
– 1/2 teaspoon nutmeg (freshly grated if possible)
– Salt and black pepper (start with 1/2 teaspoon salt)

Instructions

1. Preheat your oven to 400°F.
2. Toss cubed butternut squash with 1 tablespoon olive oil on a baking sheet.
3. Roast squash for 25-30 minutes until fork-tender and lightly browned around edges.
4. Heat remaining 1 tablespoon olive oil in a large pot over medium heat.
5. Add chopped onion and cook for 5-7 minutes until translucent and fragrant.
6. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
7. Add roasted squash to the pot with the onions and garlic.
8. Pour in vegetable broth, ensuring it covers the vegetables.
9. Bring mixture to a boil, then reduce heat to low and simmer for 15 minutes.
10. Carefully transfer the hot soup to a blender in batches.
11. Blend until completely smooth and creamy, about 2 minutes per batch.
12. Return blended soup to the pot over low heat.
13. Stir in heavy cream until fully incorporated.
14. Add fresh sage leaves, nutmeg, salt, and pepper.
15. Simmer for 5 more minutes to allow flavors to meld.
16. Remove sage leaves before serving. A final swirl of cream makes this soup extra luxurious. The velvety texture hugs your spoon while the sage and nutmeg create earthy warmth. Try topping with crispy fried sage leaves or serving alongside crusty bread for dipping.

Roasted Pumpkin and Carrot Soup

Just imagine coming home to a bowl of this cozy roasted pumpkin and carrot soup. You get that incredible roasted flavor from the vegetables, plus a hint of warming spices. It’s the perfect thing to make when you want something comforting but still healthy.

Ingredients

• 1 small sugar pumpkin (about 3 lbs), peeled, seeded, and cubed—or substitute with butternut squash
• 4 large carrots, peeled and chopped into 1-inch pieces
• 2 tbsp olive oil, or any neutral oil you have on hand
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth, low-sodium if preferred
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/2 cup heavy cream, or coconut milk for a dairy-free option
• Salt and black pepper, to taste
• Fresh parsley or pumpkin seeds, for garnish (optional)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the pumpkin and carrot pieces with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on the prepared baking sheet.
3. Roast the vegetables for 30–35 minutes, or until they are tender and lightly browned at the edges.
4. While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
5. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to burn it.
7. Add the roasted pumpkin and carrots to the pot, along with the vegetable broth, cumin, smoked paprika, and cinnamon.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to let the flavors meld.
9. Remove the pot from the heat and carefully blend the soup until smooth using an immersion blender—or transfer in batches to a countertop blender.
10. Stir in the heavy cream and season with additional salt and pepper if needed.
11. Ladle the soup into bowls and garnish with fresh parsley or pumpkin seeds if desired.

Here’s the best part: the soup is velvety smooth with a subtle sweetness from the roasted veggies. Try swirling in a dollop of Greek yogurt or serving it with crusty bread for dipping—it’s a fall favorite you’ll make again and again.

Spiced Apple and Sweet Potato Soup

Gosh, when the weather turns crisp and you’re craving something cozy, nothing hits the spot quite like a warm, spiced soup. This one combines sweet potatoes and apples for a comforting bowl that feels like a hug from the inside. It’s surprisingly simple to whip up on a busy weeknight too.

Ingredients

– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, chopped
– 2 medium sweet potatoes, peeled and cubed (about 4 cups)
– 2 large apples, peeled, cored, and chopped (use Honeycrisp or Granny Smith)
– 4 cups vegetable broth (low-sodium if preferred)
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon cayenne pepper (optional, for a subtle kick)
– 1/2 cup heavy cream (or coconut milk for dairy-free)
– Salt to taste (start with 1/2 teaspoon)

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
2. Add 1 chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 4 cups cubed sweet potatoes and 2 chopped apples, coating them in the oil.
4. Pour in 4 cups vegetable broth, ensuring it covers the vegetables.
5. Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cayenne pepper (if using).
6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes until the sweet potatoes are fork-tender.
7. Carefully transfer the soup in batches to a blender and blend until completely smooth (tip: leave the blender lid slightly ajar to allow steam to escape).
8. Return the blended soup to the pot and stir in 1/2 cup heavy cream until fully incorporated.
9. Season with salt to taste, starting with 1/2 teaspoon and adding more if needed (tip: taste as you go to avoid over-salting).
10. Heat the soup over low for 3–5 minutes until warmed through, but do not boil after adding cream.

What you’ll love is the velvety smooth texture that makes each spoonful feel indulgent. The cinnamon and nutmeg shine through with warmth, while the apples add a subtle sweetness that balances the earthy sweet potatoes. Try topping it with toasted pecans or a drizzle of maple syrup for an extra cozy touch.

Classic French Onion Soup with Gruyère

Sometimes you just need that cozy, cheesy comfort that only a bowl of French onion soup can deliver. It’s surprisingly simple to make at home, and the rich, caramelized onion base topped with bubbly Gruyère is pure happiness in a bowl. You’ll be amazed how a few humble ingredients transform into something so deeply satisfying.

Ingredients

– 4 large yellow onions, thinly sliced (about 6 cups)
– 3 tbsp unsalted butter (or olive oil for dairy-free)
– 1 tsp granulated sugar (helps with caramelization)
– 4 cups beef broth (use vegetable broth to make it vegetarian)
– 1 cup dry white wine, like Sauvignon Blanc (optional, but adds great flavor)
– 2 sprigs fresh thyme (or ½ tsp dried thyme)
– 1 bay leaf
– 4 slices thick-cut French bread, toasted
– 1 ½ cups shredded Gruyère cheese (about 6 oz)
– Salt and black pepper, to taste

Instructions

1. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the thinly sliced onions and cook, stirring occasionally, for 10 minutes until they begin to soften.
3. Sprinkle the sugar over the onions and stir to combine.
4. Reduce the heat to medium-low and continue cooking the onions, stirring every 5 minutes, for 40–50 minutes until they are deeply golden brown and caramelized.
5. Tip: Don’t rush the caramelization—low and slow is key for developing that sweet, rich flavor.
6. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot.
7. Simmer the wine for 3–4 minutes until it has reduced by about half.
8. Add the beef broth, thyme sprigs, and bay leaf to the pot.
9. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
10. Tip: Simmering uncovered allows the flavors to concentrate and the broth to reduce slightly.
11. While the soup simmers, toast the French bread slices until golden and crisp.
12. Remove and discard the thyme sprigs and bay leaf from the soup.
13. Season the soup with salt and black pepper to taste.
14. Tip: Taste and adjust seasoning at the end, as broths vary in saltiness.
15. Ladle the hot soup into oven-safe bowls placed on a baking sheet.
16. Top each bowl with a slice of toasted French bread.
17. Sprinkle a generous amount of shredded Gruyère cheese over the bread, covering it completely.
18. Place the baking sheet under the broiler for 2–3 minutes until the cheese is melted, bubbly, and golden brown.
19. Carefully remove the bowls from the oven using oven mitts.

Unbelievably rich and savory, this soup boasts a silky broth with sweet, melt-in-your-mouth onions beneath that iconic cheesy crust. For a fun twist, serve it with extra toasted bread on the side for dipping, or add a splash of sherry to the broth just before serving to deepen the flavor even more.

Harvest Vegetable and Lentil Soup

Gathering around a warm bowl of soup just feels right when the weather turns crisp. This hearty harvest vegetable and lentil soup is packed with cozy flavors and comes together in one pot. You’ll love how the lentils make it satisfying without being heavy.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup brown lentils, rinsed
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 3 cups chopped kale, stems removed
• 1 tbsp lemon juice

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks to the pot.
3. Cook vegetables for 8 minutes, stirring occasionally, until onions are translucent and carrots begin to soften.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Stir in 1 cup rinsed brown lentils, making sure they’re coated with the oil and vegetables.
6. Pour in 6 cups vegetable broth and 1 can diced tomatoes with their juices.
7. Add 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and ½ tsp black pepper.
8. Bring the soup to a boil over high heat, then reduce heat to low and cover the pot.
9. Simmer for 30 minutes until lentils are tender but not mushy.
10. Stir in 3 cups chopped kale and cook for 5 minutes until wilted.
11. Remove the pot from heat and stir in 1 tbsp lemon juice.
12. Discard the bay leaf before serving.

You’ll notice the lentils create a wonderfully thick broth while keeping their shape. The kale adds a pop of color and slight bitterness that balances the sweet carrots and tomatoes. Try topping it with a sprinkle of Parmesan or serving with crusty bread for dipping into that flavorful broth.

Curried Cauliflower and Coconut Soup

Craving something cozy that comes together with minimal fuss? This creamy, gently spiced soup is exactly what you need on a chilly day. It’s vegan, packed with flavor, and so simple to make.

Ingredients

• 1 large head cauliflower, cut into florets (about 6 cups)
• 1 tablespoon coconut oil (or any neutral oil)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 ½ tablespoons curry powder
• 1 (13.5 oz) can full-fat coconut milk
• 4 cups vegetable broth
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh lime juice
• Fresh cilantro, for garnish (optional)

Instructions

1. Heat the coconut oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
4. Add the curry powder and toast for 30 seconds to deepen its flavor.
5. Add the cauliflower florets and stir to coat them in the spiced oil.
6. Pour in the vegetable broth and coconut milk, then add the salt and black pepper.
7. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, or until the cauliflower is very tender when pierced with a fork.
8. Carefully transfer the soup in batches to a blender and blend until completely smooth and creamy.
9. Return the blended soup to the pot and stir in the fresh lime juice.
10. Taste the soup and adjust seasoning if needed.

A velvety, rich texture makes each spoonful deeply satisfying. The coconut milk lends a subtle sweetness that balances the warm curry spices beautifully. For a fun twist, try topping it with toasted coconut flakes or a drizzle of chili oil for a little heat.

Smoky Black Bean and Chipotle Soup

On a chilly evening, you want something that warms you from the inside out. This smoky black bean and chipotle soup is exactly that—hearty, flavorful, and so easy to make. It’s the kind of meal that feels like a cozy hug in a bowl.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 tsp ground cumin
– 1 tsp dried oregano
– 2 (15 oz) cans black beans, rinsed and drained
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 chipotle peppers in adobo sauce, minced (adjust for more or less heat)
– 4 cups vegetable broth
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped (for garnish)
– 1 avocado, sliced (for serving)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and soft.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 tsp ground cumin and 1 tsp dried oregano, toasting for 30 seconds to release their oils and deepen the flavor.
5. Pour in 2 cans of rinsed black beans, 1 can of diced tomatoes with their juices, and 2 minced chipotle peppers.
6. Add 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine all ingredients.
7. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
8. Use an immersion blender to partially blend the soup right in the pot, leaving some beans and vegetables whole for texture—this creates a creamy base with satisfying chunks.
9. Ladle the hot soup into bowls and top with 1/4 cup fresh cilantro and sliced avocado.
You’ll love the creamy texture from the blended beans against the tender chunks, with a smoky kick from the chipotle that lingers just enough. Try serving it with a side of warm cornbread or over a scoop of rice for a heartier meal.

Wild Mushroom and Barley Soup

Sometimes you just need a bowl of something hearty and earthy to warm you up from the inside out. This wild mushroom and barley soup delivers exactly that cozy comfort, with rich flavors that develop beautifully as it simmers. You’ll love how the chewy barley and meaty mushrooms create such a satisfying texture.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 3 garlic cloves, minced
– 1 lb mixed wild mushrooms, sliced (cremini, shiitake, or oyster work well)
– 1 cup pearl barley, rinsed
– 6 cups vegetable broth
– 2 tsp fresh thyme leaves (or 1 tsp dried)
– 1 bay leaf
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– 2 tbsp soy sauce (for umami depth)
– ¼ cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, carrots, and celery, cooking for 8-10 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced mushrooms and cook for 8 minutes until they release their liquid and begin to brown.
5. Tip: Don’t crowd the mushrooms—cook in batches if needed for better browning.
6. Stir in rinsed pearl barley and cook for 2 minutes to toast lightly.
7. Pour in vegetable broth, scraping any browned bits from the pot bottom.
8. Add thyme, bay leaf, salt, and pepper.
9. Bring to a boil, then reduce heat to maintain a gentle simmer.
10. Cover and simmer for 45 minutes until barley is tender but still chewy.
11. Tip: Check barley at 40 minutes—it should be plump but not mushy.
12. Remove bay leaf and stir in soy sauce.
13. Taste and adjust seasoning if needed.
14. Tip: Let soup rest for 10 minutes off heat—this allows flavors to meld beautifully.
15. Stir in chopped parsley just before serving.

Everything about this soup feels nourishing and complete. The barley gives it a wonderful chewiness that pairs perfectly with the earthy mushrooms, while the soy sauce adds that subtle umami depth that makes each spoonful irresistible. Try topping it with a dollop of sour cream or serving it alongside crusty bread for dipping into that rich broth.

Roasted Garlic and Potato Soup

Mmm, there’s nothing quite like a warm bowl of soup on a crisp fall day. You’re going to love how simple this roasted garlic and potato soup comes together, filling your kitchen with the most incredible aroma while delivering that perfect comfort food vibe we all crave.

Ingredients

• 2 heads garlic
• 2 lbs Yukon Gold potatoes, peeled and cubed (about 4 medium potatoes)
• 1 large yellow onion, diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• ¼ cup chopped fresh chives for garnish

Instructions

1. Preheat your oven to 400°F.
2. Slice the top quarter off each garlic head to expose the cloves.
3. Drizzle 1 tablespoon of olive oil over the cut garlic heads.
4. Wrap each garlic head tightly in aluminum foil.
5. Place the wrapped garlic on a baking sheet and roast for 40 minutes until the cloves are soft and golden brown.
6. While garlic roasts, heat remaining 2 tablespoons olive oil in a large pot over medium heat.
7. Add diced onion and cook for 5-7 minutes until translucent and fragrant.
8. Add cubed potatoes to the pot and stir to combine with onions.
9. Pour in vegetable broth and bring to a simmer.
10. Cook potatoes for 20 minutes until they’re fork-tender.
11. Remove roasted garlic from oven and carefully squeeze the soft cloves out of their skins into the soup pot. Tip: Let the garlic cool slightly before handling to avoid burns.
12. Use an immersion blender to puree the soup until completely smooth, about 2-3 minutes. Tip: For extra creamy texture, blend in batches if using a regular blender.
13. Stir in heavy cream, salt, pepper, and thyme leaves.
14. Simmer for 5 more minutes to let flavors meld together. Tip: Don’t let the soup boil after adding cream to prevent curdling.
15. Ladle into bowls and garnish with fresh chives.

Creamy and velvety smooth, this soup has a deep, mellow garlic flavor that’s surprisingly subtle thanks to the roasting process. The potatoes create such a luxurious base that you’ll want to dunk crusty bread in every last drop. Try topping it with crispy bacon bits or serving it alongside a sharp cheddar grilled cheese for the ultimate cozy meal.

Autumn Minestrone with Kale and White Beans

Looking for that perfect cozy bowl to warm you up as the weather turns crisp? This hearty autumn minestrone is exactly what you need. It’s packed with seasonal veggies and comes together in one pot for easy cleanup.

Ingredients

• 2 tbsp olive oil (or avocado oil)
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth (low sodium if preferred)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 (15 oz) can cannellini beans, rinsed and drained
• 2 cups chopped kale, stems removed
• 1/2 cup small pasta like ditalini
• Salt and black pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat for 1 minute until shimmering.
2. Add diced onion, carrots, and celery to the pot.
3. Cook vegetables, stirring occasionally, for 6-8 minutes until onions are translucent and carrots begin to soften.
4. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in vegetable broth and add diced tomatoes with their juices.
6. Stir in dried oregano, dried thyme, and bay leaf.
7. Bring soup to a boil over high heat, then reduce heat to maintain a gentle simmer.
8. Cover pot and simmer for 15 minutes to allow flavors to meld.
9. Add cannellini beans and chopped kale to the pot.
10. Stir in pasta and continue simmering uncovered for 10-12 minutes until pasta is al dente and kale is tender.
11. Remove bay leaf and discard.
12. Season with salt and black pepper, starting with 1/2 tsp salt and 1/4 tsp pepper, then adjust as needed.

And just like that, you’ve got a comforting bowl of soup that’s both nourishing and delicious. The tender beans and pasta soak up the savory broth beautifully, while the kale adds a wonderful texture. Try topping it with a sprinkle of Parmesan and some crusty bread for the ultimate autumn meal.

Thai Coconut Curry Pumpkin Soup

Perfect for those crisp fall evenings when you want something cozy but exciting. This Thai coconut curry pumpkin soup brings together creamy pumpkin with aromatic curry flavors in a way that feels both comforting and exotic. You’ll love how quickly it comes together for a satisfying weeknight meal.

Ingredients

• 2 tablespoons coconut oil (or any neutral oil)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 (15-ounce) can pumpkin puree
• 1 (13.5-ounce) can coconut milk
• 4 cups vegetable broth
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, 5-7 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Add red curry paste and cook for 1 minute to bloom the spices, stirring constantly.
5. Pour in pumpkin puree and stir to combine with the aromatics.
6. Add coconut milk, vegetable broth, brown sugar, salt, and pepper, stirring well.
7. Bring soup to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
8. Remove pot from heat and stir in lime juice.
9. Use an immersion blender to puree soup until completely smooth, about 2 minutes.
10. Ladle soup into bowls and garnish with fresh cilantro leaves.

Luxuriously creamy with just the right amount of spice from the curry paste, this soup has a velvety texture that coats your spoon beautifully. Try topping it with toasted coconut flakes for extra crunch, or serve alongside crusty bread for dipping into every last drop of that fragrant coconut broth.

Roasted Tomato and Red Pepper Soup

Picture this: a chilly afternoon where you’re craving something warm and comforting, but you want it to feel a little fancy. This roasted tomato and red pepper soup is your answer—it’s cozy, vibrant, and surprisingly simple to whip up.

Ingredients

• 2 lbs ripe tomatoes, halved (Roma or vine-ripened work great)
• 2 large red bell peppers, seeded and quartered
• 1 medium yellow onion, roughly chopped
• 4 cloves garlic, peeled
• 3 tbsp olive oil (or any neutral oil)
• 4 cups vegetable broth (low-sodium if preferred)
• 1 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup heavy cream (optional, for richness)
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the tomato halves, red pepper quarters, onion chunks, and garlic cloves in a single layer on the baking sheet.
3. Drizzle the olive oil evenly over the vegetables, using your hands to coat them thoroughly for even roasting.
4. Roast the vegetables for 30–35 minutes, or until the tomatoes are blistered and the peppers have charred spots.
5. Let the roasted vegetables cool for 5 minutes—this makes blending safer and prevents steam buildup.
6. Transfer the vegetables to a blender, adding any juices from the baking sheet for extra flavor.
7. Blend on high until completely smooth, about 1–2 minutes, scraping down the sides if needed.
8. Pour the puree into a large pot and stir in the vegetable broth, smoked paprika, salt, and black pepper.
9. Simmer the soup over medium heat for 15 minutes, stirring occasionally to meld the flavors.
10. Stir in the heavy cream (if using) and heat for another 2 minutes until warmed through.
11. Ladle the soup into bowls and top with fresh basil leaves.

What you get is a velvety, slightly smoky soup with a bright tang from the roasted tomatoes. Try swirling in a dollop of pesto or serving it with grilled cheese for the ultimate cozy meal.

Chicken and Wild Rice Soup with Herbs

There’s something so comforting about a warm bowl of soup on a crisp day, and this chicken and wild rice version is pure coziness in a pot. You’ll love how the herbs make it smell amazing while it simmers.

Ingredients

– 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
– 1 cup uncooked wild rice blend
– 1 medium yellow onion, diced
– 2 carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 6 cups chicken broth (low-sodium recommended)
– 1 cup heavy cream
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried thyme
– 1 tsp dried rosemary
– ½ tsp black pepper
– 1 tsp salt (adjust to taste)
– 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion, sliced carrots, and chopped celery to the pot.
3. Sauté vegetables for 6-8 minutes until onions are translucent and carrots begin to soften.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Place 1 pound of chicken breasts in the pot with the vegetables.
6. Pour 6 cups of chicken broth over the chicken and vegetables.
7. Add 1 cup of uncooked wild rice blend to the pot.
8. Stir in 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon black pepper, and 1 teaspoon salt.
9. Bring the soup to a boil over high heat, then reduce to a simmer.
10. Cover the pot and simmer for 35 minutes until rice is tender and chicken is cooked through.
11. Remove chicken from the pot using tongs and place on a cutting board.
12. Shred the chicken with two forks while still warm.
13. Return shredded chicken to the pot.
14. Stir in 1 cup of heavy cream until fully incorporated.
15. Simmer uncovered for 5 more minutes to heat through.
16. Ladle soup into bowls and garnish with 2 tablespoons of fresh parsley.

You’ll notice the wild rice gives this soup a wonderful chewy texture that pairs perfectly with the tender chicken. The creamy broth carries all those herbal notes beautifully, making each spoonful feel like a warm hug. Try serving it with crusty bread for dipping, or stir in some fresh spinach during the last few minutes for extra greens.

Spiced Pear and Parsnip Soup

Oh, you know those cozy fall days when you want something warm but not too heavy? This spiced pear and parsnip soup hits all the right notes—sweet, savory, and just a little bit spicy. It’s the kind of meal that makes your kitchen smell amazing and warms you right up.

Ingredients

– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, chopped
– 3 medium parsnips, peeled and chopped into ½-inch pieces
– 2 ripe pears, peeled, cored, and chopped (Bartlett or Anjou work well)
– 4 cups vegetable broth (low-sodium if preferred)
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon cayenne pepper (adjust for more or less heat)
– ½ cup heavy cream (or coconut milk for dairy-free)
– Salt to taste (start with ½ teaspoon)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
3. Stir in the parsnips and pears, and cook for another 5 minutes to lightly caramelize the edges.
4. Pour in the vegetable broth, ensuring it covers the vegetables by about an inch.
5. Add the cinnamon, ginger, and cayenne pepper, stirring to combine.
6. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20–25 minutes, or until the parsnips are fork-tender.
7. Carefully transfer the soup in batches to a blender and blend until completely smooth (tip: leave the blender lid slightly ajar to allow steam to escape).
8. Return the blended soup to the pot and stir in the heavy cream.
9. Heat the soup over low for 3–5 minutes, stirring constantly, until warmed through but not boiling.
10. Season with salt, tasting and adjusting as needed.

Perfectly velvety with a subtle sweetness from the pears and an earthy depth from the parsnips, this soup is a fall favorite. Try swirling in a dollop of Greek yogurt or topping with toasted pecans for extra crunch. It’s cozy enough for a weeknight but elegant enough to serve at a dinner party.

Moroccan Chickpea and Sweet Potato Soup

Unbelievably cozy and packed with flavor, this Moroccan chickpea and sweet potato soup is exactly what you need when the weather turns chilly. You’ll love how the warm spices mingle with the creamy sweet potatoes and hearty chickpeas. It comes together in one pot and makes your whole kitchen smell incredible.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 medium sweet potatoes, peeled and cubed (about 4 cups)
• 2 (15 oz) cans chickpeas, rinsed and drained
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup full-fat coconut milk
• 1/2 cup chopped fresh cilantro
• 1 tbsp fresh lemon juice
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced onion and cook for 6-8 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 2 tsp cumin, 1 tsp coriander, 1/2 tsp smoked paprika, and 1/4 tsp cayenne (if using), toasting for 30 seconds to bloom the spices.
5. Tip: Blooming spices in oil enhances their flavor depth.
6. Add 4 cups cubed sweet potatoes and 2 cans rinsed chickpeas, stirring to coat with spices.
7. Pour in 4 cups vegetable broth and 1 can undrained diced tomatoes, scraping any browned bits from the pot bottom.
8. Bring to a boil, then reduce heat to maintain a gentle simmer.
9. Cover and simmer for 20-25 minutes until sweet potatoes are fork-tender.
10. Tip: Don’t overcook the sweet potatoes or they’ll become mushy.
11. Stir in 1/2 cup coconut milk, 1/2 cup chopped cilantro, and 1 tbsp lemon juice.
12. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
13. Tip: Add lemon juice at the end to preserve its bright, fresh flavor.

You’ll love the creamy texture from the sweet potatoes against the firm chickpeas, with warm spices that aren’t overpowering. Try serving it with a dollop of yogurt and extra cilantro, or scoop it up with warm pita bread for a complete meal.

Beef and Guinness Stew with Root Vegetables

After a long, chilly day, nothing beats coming home to a pot of something hearty simmering on the stove. This rich, savory stew is the ultimate comfort food, perfect for cozying up with a bowl and a slice of crusty bread. You’ll love how the deep, malty flavors meld together into a truly satisfying meal.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (trim excess fat for a leaner stew)
• 2 tbsp olive oil (or any neutral oil like avocado or canola)
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 (14.9 oz) bottle Guinness beer
• 4 cups beef broth (low-sodium recommended to control saltiness)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 large carrots, peeled and cut into 1-inch chunks
• 2 parsnips, peeled and cut into 1-inch chunks
• 2 Yukon Gold potatoes, cut into 1-inch chunks
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Pat the beef cubes completely dry with paper towels; this helps them brown instead of steam.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
3. Working in batches to avoid crowding, add the beef cubes in a single layer and sear for 3-4 minutes per side until deeply browned.
4. Transfer the seared beef to a clean plate, leaving the drippings in the pot.
5. Add the chopped onion to the pot and cook for 5-6 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle the flour over the onion and garlic mixture and cook, stirring constantly, for 1 minute to form a roux.
8. Slowly pour in the Guinness, scraping the bottom of the pot with a wooden spoon to lift all the browned bits.
9. Add the beef broth, tomato paste, and Worcestershire sauce, stirring until well combined.
10. Return the seared beef and any accumulated juices to the pot.
11. Add the carrot chunks, parsnip chunks, potato chunks, fresh thyme sprigs, bay leaves, salt, and black pepper.
12. Bring the stew to a gentle boil, then immediately reduce the heat to low.
13. Cover the pot with a lid and simmer for 2 hours, stirring occasionally to prevent sticking.
14. After 2 hours, remove the lid and continue simmering uncovered for 30 minutes to allow the sauce to thicken slightly.
15. Discard the thyme sprigs and bay leaves before serving.

Get ready for a stew with incredibly tender beef that falls apart at the touch of a fork. The root vegetables soak up the rich, malty gravy, creating a wonderfully balanced bite in every spoonful. For a fun twist, serve it over a bed of creamy mashed cauliflower or with a sprinkle of fresh parsley for a pop of color.

Roasted Acorn Squash and Apple Soup

Ready for a cozy fall meal that practically makes itself? Roasted acorn squash and apples come together in this velvety soup that’s perfect for chilly evenings. You’ll love how the natural sweetness from roasting makes it feel indulgent yet totally wholesome.

Ingredients

– 2 medium acorn squashes, halved and seeded (about 3 lbs total)
– 2 large apples, peeled and chopped (such as Honeycrisp or Granny Smith)
– 1 medium yellow onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth (low-sodium if preferred)
– 1 cup heavy cream (or coconut milk for dairy-free)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp fresh thyme leaves (or ½ tsp dried)
– ½ tsp ground cinnamon
– ¼ tsp ground nutmeg
– Salt and black pepper to taste (start with ½ tsp salt)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash halves with 1 tablespoon of olive oil and place them cut-side down on the baking sheet.
3. Roast the squash for 35-40 minutes until the flesh is easily pierced with a fork and the edges are caramelized.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
5. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
7. Add the chopped apples, thyme, cinnamon, and nutmeg to the pot, cooking for 3-4 minutes until the apples begin to soften.
8. Scoop the roasted squash flesh from the skins and add it to the pot along with the vegetable broth.
9. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to let the flavors meld.
10. Carefully blend the soup using an immersion blender until completely smooth, or transfer in batches to a countertop blender.
11. Stir in the heavy cream and season with salt and pepper, simmering for 2 more minutes to heat through.
12. Taste and adjust seasoning if needed before serving.

This soup turns out luxuriously smooth with a beautiful balance of sweet squash, tart apples, and warm spices. Try topping it with toasted pumpkin seeds or a drizzle of maple syrup for extra crunch and flavor.

Creamy Broccoli and Cheddar Soup

Feeling that crisp autumn chill in the air? You need a hug in a bowl, and this creamy broccoli and cheddar soup is exactly that. It’s cozy, comforting, and comes together in under an hour for the perfect easy weeknight dinner.

Ingredients

• 2 tablespoons unsalted butter (or olive oil for a dairy-free start)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth (or vegetable broth)
• 1 pound broccoli florets, chopped (about 4 cups)
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Melt the butter in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Sprinkle the flour over the onion and garlic mixture and cook for 1 minute, stirring constantly to form a roux. Tip: Cooking the flour for a full minute removes the raw flour taste.
5. Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming.
6. Add the chopped broccoli florets to the pot.
7. Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, until the broccoli is fork-tender.
8. Use an immersion blender to puree the soup until smooth, or carefully transfer to a countertop blender in batches. Tip: For a chunkier soup, blend only half the mixture.
9. Stir in the heavy cream.
10. Gradually add the shredded cheddar cheese, stirring constantly until completely melted and smooth. Tip: Add the cheese off the heat to prevent it from breaking or becoming grainy.
11. Season with salt and pepper.

Hearty and velvety smooth, this soup has the perfect balance of sharp cheddar and fresh broccoli flavor. Serve it in a bread bowl for the ultimate cozy meal, or with a side of crusty bread for dipping into every last bit of that creamy goodness.

Lentil and Spinach Soup with Lemon

Nothing beats a cozy bowl of soup on a chilly day, especially when it’s this simple lentil and spinach version. You’ll love how the bright lemon cuts through the earthy flavors, making it feel both comforting and fresh. It’s the kind of meal that comes together with pantry staples but tastes like you put in way more effort.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup brown lentils, rinsed
– 6 cups vegetable broth
– 4 cups fresh spinach
– 1 lemon, juiced (about 3 tbsp)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 cup rinsed brown lentils and 6 cups vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce heat to low and cover the pot.
6. Simmer for 30 minutes until lentils are tender but not mushy.
7. Stir in 4 cups fresh spinach and cook for 2 minutes until wilted.
8. Remove the pot from heat and stir in 3 tbsp lemon juice.
9. Season with 1 tsp salt and 1/2 tsp black pepper, stirring to combine.

Lemon brightens every spoonful of this soup, while the spinach adds a tender contrast to the hearty lentils. Serve it with crusty bread for dipping, or top with a dollop of Greek yogurt to make it extra creamy.

Turkey and Dumpling Soup with Thyme

Unbelievably cozy and perfect for chilly evenings, this turkey and dumpling soup is exactly what you need when you’re craving comfort food. You’ll love how the tender dumplings soak up all that savory broth, and the fresh thyme adds just the right herbal note to make it feel special.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, diced
– 2 carrots, sliced into rounds
– 2 celery stalks, chopped
– 4 cups cooked turkey, shredded
– 8 cups chicken broth
– 1 tsp fresh thyme leaves (or ½ tsp dried)
– 1 cup all-purpose flour
– 2 tsp baking powder
– ½ tsp salt
– ½ cup milk
– 2 tbsp unsalted butter, melted

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sliced carrots, and chopped celery, then cook for 8 minutes until softened.
3. Stir in shredded turkey and cook for 2 minutes to warm through.
4. Pour in chicken broth and add thyme leaves, then bring to a boil.
5. Reduce heat to low, cover the pot, and simmer for 15 minutes.
6. While soup simmers, whisk together flour, baking powder, and salt in a medium bowl.
7. Add milk and melted butter to the flour mixture, then stir just until combined—don’t overmix.
8. Drop tablespoon-sized scoops of dumpling dough directly into the simmering soup.
9. Cover the pot and cook dumplings for 15 minutes without lifting the lid—this ensures they steam properly.
10. Remove from heat and let sit for 5 minutes before serving.

Zesty with thyme and loaded with tender turkey, this soup delivers fluffy dumplings that melt in your mouth. Try serving it with a crusty baguette for dipping, or add a sprinkle of fresh parsley right before eating to brighten up each bowl.

Summary

Hearty soups make autumn so special! These 20 cozy recipes offer comfort in every bowl—perfect for chilly evenings. I hope you find new favorites to warm your kitchen and heart. Try one this week, leave a comment with your top pick, and share this roundup on Pinterest to spread the coziness!