As the leaves start to change and the crisp autumn air sets in, there’s nothing quite like curling up with a warm, comforting bowl of soup. Whether you’re looking for a hearty meal to fuel your daily routine or a soothing remedy for a chilly evening, these 20 cozy soup recipes are sure to satisfy.
From classic favorites like creamy butternut squash and roasted tomato soups, to international inspirations such as Moroccan chickpea and spinach, there’s something on this list for everyone. And with the slow cooker option available for many of these recipes, you can let the flavors meld together while you’re busy with other things.
In this article, we’ll dive into the world of fall comfort food and explore some delicious and easy-to-make soup recipes to help you make the most of the season.
Creamy Butternut Squash Soup
Warm Up with Creamy Butternut Squash Soup
This comforting soup is a perfect blend of sweet butternut squash, savory spices, and creamy texture, making it an ideal fall treat. With just 30 minutes of cooking time, you can cozy up with a bowl of this deliciousness in no time.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup heavy cream or half-and-half
– 2 cups chicken or vegetable broth
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and place it on a baking sheet lined with parchment paper.
3. Roast the squash for 30 minutes, or until tender and caramelized.
4. Scoop out the flesh and blend it with butter, onion, garlic, cumin, paprika, salt, and pepper until smooth.
5. Add broth and heavy cream; blend until creamy.
6. Taste and adjust seasoning as needed.
7. Serve warm, garnished with chopped cilantro leaves if desired.
Cooking Time: 30 minutes
Serves: 4-6
Spiced Pumpkin and Coconut Soup
This comforting soup combines the flavors of pumpkin, coconut milk, and aromatic spices to create a deliciously warming treat perfect for fall or winter. With its creamy texture and subtle sweetness, it’s sure to become a new favorite.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 can (14 oz) coconut milk
– 4 cups chicken or vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, cinnamon, and nutmeg. Cook for 1 minute, stirring constantly.
3. Add pumpkin and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Roasted Tomato and Red Pepper Soup
Roasted Tomato and Red Pepper Soup Recipe
A vibrant and flavorful soup perfect for a chilly evening, this Roasted Tomato and Red Pepper Soup is a delightful twist on traditional tomato soup.
Ingredients:
– 2 large red bell peppers, seeded and chopped
– 3 large tomatoes, cored and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable or chicken broth
– 1 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the bell peppers, tomatoes, olive oil, onion, garlic, smoked paprika, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until the vegetables are tender.
4. Remove from the oven and let cool slightly.
5. Transfer the roasted vegetables to a blender or food processor with broth and blend until smooth.
6. Taste and adjust seasoning as needed. If desired, stir in heavy cream or half-and-half.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Slow Cooker Chicken Tortilla Soup
Warm up with a delicious and comforting slow cooker soup that combines tender chicken, flavorful spices, and crunchy tortilla strips. This easy-to-make recipe is perfect for a chilly day or a busy weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: shredded cheese, sour cream, diced avocado for toppings
Instructions:
1. Add chicken, tomatoes, beans, onion, garlic, cumin, paprika, salt, and pepper to the slow cooker.
2. Cook on low for 6 hours or high for 3 hours.
3. About 30 minutes before serving, add tortilla strips to the slow cooker.
4. Serve hot, garnished with desired toppings.
Cooking Time: 3-6 hours
Lentil and Kale Soup with Garlic
This comforting soup is a perfect blend of fiber-rich lentils, nutritious kale, and aromatic garlic. With its rich flavor and satisfying texture, it’s a great option for a cold winter’s day or a quick weeknight meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups kale leaves, stems removed and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, broth, kale, diced tomatoes, 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.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 35-45 minutes
Wild Mushroom and Barley Soup
This hearty soup is a perfect blend of earthy wild mushrooms and nutty barley, with a depth of flavor that will warm your senses. Perfect for a chilly evening or as a comforting lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cups mixed wild mushrooms (such as chanterelle, cremini, and oyster), sliced
– 2 cloves garlic, minced
– 1 cup pearl barley
– 4 cups vegetable broth
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 10 minutes.
3. Add barley, broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until barley is tender.
4. Season with salt and pepper to taste. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 40-45 minutes
Curried Carrot and Ginger Soup
This Curried Carrot and Ginger Soup is a comforting and flavorful treat that’s perfect for a chilly evening. The sweetness of the carrots pairs beautifully with the warmth of curry spices, while the ginger adds a nice zing.
Ingredients:
– 2 large carrots, peeled and chopped
– 1-inch piece of fresh ginger, grated
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/2 teaspoon turmeric
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add the grated ginger, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
4. Purée the soup with an immersion blender or a regular blender. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
French Onion Soup with Gruyère Croutons
Rich, caramelized onions simmered in a flavorful broth and topped with crispy Gruyère croutons make this classic French soup a comforting and indulgent treat.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 tablespoon olive oil
– 4 cups beef broth
– 1/2 cup dry white wine (optional)
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 slices Gruyère cheese, cut into small cubes
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, cook onions and butter over medium heat until caramelized, stirring occasionally.
3. Add olive oil, garlic, salt, and pepper. Cook for an additional 5 minutes.
4. Add broth and wine (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Meanwhile, preheat oven to 350°F (180°C).
6. Toss Gruyère cubes with a pinch of salt and spread on a baking sheet. Bake until golden brown, about 5-7 minutes.
7. Ladle soup into bowls and top each with a Gruyère crouton. Garnish with thyme leaves.
Cooking Time: 45-50 minutes
Smoky Black Bean and Sweet Potato Soup
Warm up with this comforting and flavorful soup that combines the natural sweetness of sweet potatoes with the depth of smoky black beans. This hearty soup is perfect for a chilly evening or as a nutritious meal prep option.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1/2 cup water
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the sweet potato, black beans, smoked paprika, cumin, and chili powder. Cook for 1 minute.
4. Pour in the vegetable broth and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Autumn Minestrone with White Beans
As the leaves turn golden and the air grows crisp, warm up with this hearty and comforting Autumn Minestrone, featuring tender white beans and a medley of fall vegetables. This soup is perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 red bell pepper, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, celery, and bell pepper; cook until tender, about 10 minutes.
3. Add the white beans, vegetable broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Creamy Cauliflower and Cheddar Soup
Creamy Cauliflower and Cheddar Soup Recipe
Warm up with this comforting soup that combines the subtle sweetness of cauliflower with the richness of cheddar cheese.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add cauliflower, flour, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the cauliflower is tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the mixture until smooth.
5. Stir in heavy cream and cheddar cheese until melted and well combined.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Thai Coconut Curry Soup with Shrimp
Warm up with this aromatic and flavorful Thai-inspired soup, made with succulent shrimp, creamy coconut milk, and a blend of spices. Perfect for a quick and satisfying meal.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 2 cups mixed vegetables (bell peppers, carrots, green beans)
– 2 tablespoons Thai red curry paste
– 1 can (14 oz) coconut milk
– 4 cups chicken broth
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add garlic and cook, stirring occasionally, until fragrant (30 seconds).
2. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Stir in curry paste and cook for 1 minute.
4. Add mixed vegetables, coconut milk, chicken broth, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let soup cook for 10-12 minutes or until flavors have melded together.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 15-18 minutes
Roasted Garlic and Potato Soup
This creamy soup is a perfect comfort food for a chilly day, with the deep flavor of roasted garlic and the heartiness of potatoes. A simple yet satisfying meal that’s ready in under an hour.
Ingredients:
– 3-4 large potatoes, peeled and diced
– 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 (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss garlic cloves with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté chopped onion in a little bit of oil until softened. Add diced potatoes, broth, roasted garlic, and salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
5. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
6. If desired, stir in heavy cream or half-and-half to add richness and creaminess.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 45-50 minutes
Harvest Vegetable Soup with Quinoa
Warm up on a chilly fall day with this hearty and nutritious soup featuring the flavors of the harvest season. This recipe combines tender quinoa with an abundance of sautéed vegetables, creating a comforting and wholesome meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cups mixed vegetables (such as butternut squash, zucchini, bell peppers)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Cook quinoa according to package instructions.
2. In a large pot, heat oil over medium-high. Add onion, garlic, carrots, and celery; cook until tender, about 5 minutes.
3. Add mixed vegetables, broth, tomatoes, and thyme. Bring to a boil; reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Stir in cooked quinoa and season with salt and pepper.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 35-40 minutes
Moroccan Chickpea and Spinach Soup
Warm up with a flavorful and nutritious Moroccan-inspired soup that combines the comfort of chickpeas, spinach, and aromatic spices. This hearty soup is perfect for a chilly evening or as a comforting meal any time of the year.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. In a large pot, sauté the onions and garlic until softened.
2. Add the cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute.
3. Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
4. Add the fresh spinach leaves and cook until wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with parsley or cilantro.
Cooking Time: 30-35 minutes
Apple and Squash Soup with Sage
This comforting soup combines the sweetness of apples and squash with the earthy warmth of sage, perfect for a crisp autumn evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2-3 Granny Smith apples, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/4 cup heavy cream (optional)
– 2 tablespoons chopped fresh sage leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, sauté onion and remaining 1 tablespoon butter over medium heat until softened.
4. Add roasted squash, chopped apples, broth, and sage leaves to the pot. Simmer for 20-25 minutes or until apples are tender.
5. Blend soup with an immersion blender or transfer to a blender in batches. Return to pot and add heavy cream if desired. Season with salt and pepper to taste.
Cooking Time: 45-55 minutes
Beef and Barley Stew with Root Vegetables
Warm up on a chilly day with this comforting stew, packed with tender beef, nutty barley, and an assortment of root vegetables.
Ingredients:
– 1 pound beef chuck or brisket, cut into 2-inch cubes
– 2 cups mixed root vegetables (carrots, parsnips, turnips, rutabaga)
– 1 cup pearl barley
– 4 cups beef broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes on all sides; remove from pot.
3. Add chopped onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
4. Add the mixed root vegetables, pearl barley, browned beef, and beef broth to the pot. Season with thyme, salt, and pepper.
5. Cover the pot and transfer it to the preheated oven. Braise for 2-1/2 hours or until the meat is tender and the vegetables are cooked through.
Cooking Time: 2-3 hours
Broccoli and Stilton Soup
This rich and creamy soup combines the earthy flavor of broccoli with the tanginess of Stilton cheese, making for a delightful and satisfying meal. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 head of broccoli, chopped
– 2 tablespoons butter
– 1 onion, diced
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1/2 cup crumbled Stilton cheese
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the broccoli and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the broccoli is tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in the heavy cream and crumbled Stilton cheese until well combined.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 20-25 minutes
Mexican Street Corn Chowder
Get ready to warm up with this creamy and flavorful Mexican Street Corn Chowder, inspired by the popular street food. This comforting soup is perfect for a chilly evening or as a side dish for your next gathering.
Ingredients:
– 2 cups corn kernels (fresh or frozen)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 cup heavy cream
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add red bell pepper and cook for an additional 2 minutes.
3. Stir in corn kernels, diced tomatoes, chicken broth, cumin, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
5. Stir in heavy cream and cook for an additional 2 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-22 minutes
Turkey and Wild Rice Soup
Warm up with this comforting and flavorful soup, perfect for a chilly day or a family gathering. This recipe combines the richness of turkey with the nutty taste of wild rice.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs
– 2 cups mixed wild rice
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the turkey and cook until browned, breaking into small pieces as it cooks.
3. Add the chicken broth, wild rice, peas and carrots, and thyme. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the rice is tender.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Summary
Get cozy this fall with these 20 delicious soup recipes that will warm your heart and soul. From creamy butternut squash to spicy pumpkin and coconut, there’s something for everyone. Try roasted tomato and red pepper, slow cooker chicken tortilla, or lentil and kale soups with garlic. For a vegetarian option, go wild with mushroom and barley or curried carrot and ginger. Or, indulge in French onion soup with gruyère croutons or smoky black bean and sweet potato. Whatever your taste, these comforting soups will keep you cozy all season long.
