Kelsey Perez
Fall and soup season go hand in hand like cozy sweaters and pumpkin spice everything. There’s just something magical about the way a steaming bowl of soup can chase away the autumn chill and make everything feel right with the world.
These aren’t just any soup recipes—they’re the ones that capture the essence of fall in every spoonful. From creamy butternut squash to hearty beef stew, each recipe celebrates the season’s best flavors and ingredients. Whether you’re looking for something quick on a busy weeknight or a show-stopping soup for Sunday dinner, you’ll find your new favorite here.
Squash & Pumpkin Soups
1. Roasted Butternut Squash Soup with Sage
This soup is basically autumn in a bowl. The secret isn’t just in the butternut squash—it’s in roasting it first to develop those deep, caramelized flavors that make all the difference.
What you’ll need: 1 large butternut squash (about 3 pounds), halved and seeded, 1 tablespoon olive oil, ½ cup chopped shallot, 1 teaspoon salt, 4 garlic cloves (minced), 1 teaspoon maple syrup, ⅛ teaspoon ground nutmeg, 3-4 cups vegetable broth, 1-2 tablespoons butter, fresh sage leaves.
How to make it: Roast the squash cut-side down at 425°F until tender, about 40-50 minutes. While it’s roasting, sauté shallots until golden, then add garlic. Scoop out the roasted squash flesh and blend with the sautéed aromatics, maple syrup, nutmeg, and broth until ultra-creamy. Finish with butter and crispy sage leaves.
Why it works: Roasting the squash first instead of just boiling it creates layers of flavor. The maple syrup enhances the natural sweetness without being overpowering, and the sage adds that perfect herbal note.
2. Creamy Pumpkin Soup with Coconut Milk
This is the pumpkin soup that’ll make you forget all about canned versions. Rich, velvety, and naturally vegan, it’s comfort food that happens to be incredibly healthy too.
What you’ll need: 2 pounds fresh pumpkin (cubed), 1 large onion (diced), 3 garlic cloves (minced), 1 tablespoon olive oil, 1 teaspoon fresh ginger (grated), ½ teaspoon turmeric, ½ teaspoon cumin, 2 cups vegetable broth, 1 can coconut milk, salt and pepper to taste.
How to make it: Sauté onion and garlic until fragrant, add pumpkin and spices, then pour in broth and simmer until tender. Blend until smooth, stir in coconut milk, and season to taste. The whole thing comes together in about 30 minutes.
Why it works: The coconut milk adds incredible richness without any dairy, while the curry spices give it warmth and complexity. Using fresh pumpkin instead of canned gives you more control over the flavor.
3. Butternut Squash and Sweet Potato Soup
Sometimes two fall favorites are better than one. This gorgeous orange soup combines the best of both worlds—the nuttiness of butternut squash and the natural sweetness of sweet potatoes.
What you’ll need: 2 pounds butternut squash (cubed), 2 pounds sweet potatoes (cubed), 1 pound carrots (sliced), 1 onion (quartered), 8 garlic cloves, 2 tablespoons olive oil, 4 cups vegetable broth, ¼ teaspoon cinnamon, pinch of cayenne, 5 oz coconut milk.
How to make it: Roast all the vegetables at 400°F until caramelized and tender. Transfer to a pot with broth and spices, simmer briefly, then blend with coconut milk until smooth. You might need to add more broth to get your preferred consistency.
Why it works: Roasting all the vegetables together creates incredible depth of flavor, and the combination of sweet potatoes and butternut squash gives you this amazing creamy texture without any cream.
4. Quick Pumpkin Soup (15-Minute Version)
For those nights when you want homemade soup but don’t have hours to spare. This simple recipe proves that good soup doesn’t have to be complicated.
What you’ll need: 1 Red Kuri pumpkin (about 600g, cubed), 1 large onion, 3 garlic cloves, 1 tablespoon olive oil, 2 cups vegetable stock, salt and pepper, pinch of nutmeg for serving.
How to make it: Sauté onion until soft, add pumpkin, garlic, and stock. Simmer until tender (about 15 minutes), then blend until smooth. The smaller you cut the pumpkin, the faster it cooks.
Why it works: Sometimes simplicity is key. This soup lets the pumpkin flavor shine through without a lot of competing ingredients, and it’s ready faster than you can order takeout.
5. Spiced Pumpkin Soup with Ginger
This one has a little kick to it. The warming spices make it perfect for those first really cold days of the season.
What you’ll need: 1.2 kg pumpkin (any type), 1 onion (sliced), 2 garlic cloves, 3 cups broth, 1 cup water, 1 tablespoon fresh ginger (grated), ½ teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, ½-¾ cup cream.
How to make it: Cut and prepare pumpkin, then simmer with onion, garlic, and spices in broth until tender. Blend until smooth and stir in cream. Never boil after adding cream or it might split.
Why it works: The combination of warming spices creates layers of flavor, and the ginger adds a subtle heat that warms you from the inside out.
Chicken Soups
6. Classic Homemade Chicken Soup
Sometimes you just need the real deal. This isn’t some shortcut version—it’s the kind of chicken soup your grandmother would make, starting with a whole chicken.
What you’ll need: 1 whole chicken (3 pounds), 2 carrots (chopped), 2 celery stalks (chopped), 1 onion (chopped), salt, pepper, chicken bouillon granules (optional).
How to make it: Boil the whole chicken with vegetables until the meat falls off the bone. Remove chicken, shred the meat, strain and chop the vegetables. Return everything to the pot with the reserved stock and heat through.
Why it works: Starting with a whole chicken gives you incredibly rich, flavorful broth that you just can’t get from shortcuts. It’s worth the extra time.
7. Italian Chicken and Autumn Veggie Soup
This hearty soup brings together the best of fall produce with tender chicken. It’s like a warm hug in a bowl, especially with the addition of gnocchi.
What you’ll need: 2 chicken breasts, 1 head roasted garlic, 2 cups butternut squash (cubed), 2 carrots (diced), 2 celery stalks (diced), 1 can diced tomatoes, 2 cups kale (chopped), 6 cups chicken broth, 1 package gnocchi, fresh basil, parsley, Parmesan cheese.
How to make it: Roast chicken and garlic together. Shred chicken and make a paste from the roasted garlic. Sauté vegetables, add broth and seasonings, simmer until tender. Add kale, chicken, and herbs. Serve over cooked gnocchi.
Why it works: The roasted garlic adds incredible depth, and serving it over gnocchi makes it extra hearty and satisfying.
8. Lemon Chicken Orzo Soup
Bright and comforting at the same time. This soup brings a fresh twist to traditional chicken soup that’ll wake up your taste buds.
What you’ll need: 1 pound chicken breast, 1 cup orzo pasta, 6 cups chicken broth, 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 3 garlic cloves, ¼ cup fresh lemon juice, 2 tablespoons lemon zest, fresh parsley.
How to make it: Cook chicken and shred. Sauté vegetables until soft, add broth and bring to a boil. Add orzo and cook until tender, then stir in chicken, lemon juice, and zest. Finish with fresh parsley.
Why it works: The lemon brightens everything up and makes this feel less heavy than traditional chicken soup, while the orzo makes it filling and satisfying.
9. Chicken Chili Soup
When you can’t decide between chili and soup, make this. It’s been a family favorite for decades and combines the best of both worlds.
What you’ll need: 1 pound ground chicken, 1 can diced tomatoes, 2 cans kidney beans (drained), 1 packet chili seasoning, 4 cups chicken broth, 1 diced onion, 2 minced garlic cloves, 1 diced bell pepper, corn kernels (optional).
How to make it: Brown the chicken, add vegetables and cook until softened. Add remaining ingredients and simmer for at least 30 minutes. The longer it cooks, the better it gets.
Why it works: It’s lighter than traditional beef chili but still has all those warm, comforting spices. Plus, it freezes beautifully.
10. Chicken Gnocchi Soup
Inspired by that famous restaurant version. This homemade version is loaded with vegetables and has pillowy gnocchi that makes every spoonful perfect.
What you’ll need: 1 pound chicken breast, 1 package gnocchi, 4 cups chicken broth, 2 cups half-and-half, 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 2 cups spinach, 2 tablespoons flour, butter, garlic.
How to make it: Cook chicken and set aside. Sauté vegetables, make a roux with flour and butter, slowly add broth and cream. Add gnocchi and cook until tender, then stir in chicken and spinach.
Why it works: The creamy base with tender gnocchi is pure comfort food, and the vegetables make it feel like a complete meal.
Beef & Hearty Soups
11. Classic Beef Stew
This is the kind of stew that makes your house smell incredible. Tender beef, root vegetables, and a rich broth that gets better with every simmer.
What you’ll need: 2 pounds beef chuck (cubed), 3 tablespoons flour, ½ teaspoon garlic powder, 1 onion (chopped), 6 cups beef broth, ½ cup red wine, 1 pound potatoes (cubed), 4 carrots (chunked), 4 celery stalks (chunked), 3 tablespoons tomato paste.
How to make it: Toss beef in seasoned flour and brown in batches. Sauté onion, add wine and broth, scraping up any brown bits. Return beef to pot with vegetables and tomato paste. Simmer covered for 1-1.5 hours until beef is tender.
Why it works: Searing the beef first creates those beautiful caramelized flavors, and the long, slow simmer breaks down the tough fibers until everything is melt-in-your-mouth tender.
12. Slow Cooker Beef Stew
For those days when you want to come home to dinner ready. This version does all the work for you while you’re away.
What you’ll need: 2 pounds stewing beef (cubed), 1 onion (diced), 4 carrots (chunked), 4 potatoes (cubed), 2 celery stalks (diced), 6 cups beef broth, ½ cup red wine, 2 tablespoons tomato paste, fresh thyme, bay leaves, cornstarch for thickening.
How to make it: Season and sear the beef, then transfer to slow cooker. Sauté onions briefly and add to slow cooker with all remaining ingredients except cornstarch. Cook on low 8 hours or high 4 hours. Thicken with cornstarch slurry if desired.
Why it works: The long, low cooking breaks down the meat perfectly, and you come home to the most amazing smells.
13. Beef and Pumpkin Stew
This isn’t your typical beef stew. The pumpkin breaks down as it cooks, naturally thickening the stew and adding unexpected sweetness.
What you’ll need: 2 pounds beef stew meat, 2 cups cubed pumpkin, 1 onion, 3 carrots, 2 celery stalks, 4 cups beef broth, 1 can diced tomatoes, bay leaves, thyme, rosemary.
How to make it: Brown the beef, then add vegetables and liquids. Simmer for 2-3 hours until beef is tender and pumpkin has partially broken down to thicken the stew.
Why it works: The pumpkin adds natural sweetness that balances the savory beef flavors, and it thickens the stew without any flour or cornstarch.
14. Hearty Fall Minestrone
This version is loaded with seasonal vegetables. Italian sausage makes it extra hearty, while butternut squash adds that perfect fall touch.
What you’ll need: 1 pound Italian sausage, 1 butternut squash (cubed), 1 onion (diced), 2 carrots (diced), 2 celery stalks (diced), 4 garlic cloves, 6 cups chicken broth, 1 can crushed tomatoes, 1 can cannellini beans, 1¼ cups ditalini pasta, Swiss chard, herbs.
How to make it: Brown sausage, add vegetables and cook until softened. Add squash, tomatoes, broth, and herbs. Simmer until squash is tender, then add pasta and beans. Stir in chard during the last few minutes.
Why it works: The combination of sausage and seasonal vegetables makes this incredibly satisfying, and the butternut squash adds sweetness and substance.
Lentil & Bean Soups
15. Best Lentil Soup
This might just be the perfect lentil soup. It’s made with mostly pantry ingredients but tastes like you spent hours developing the flavors.
What you’ll need: 1 cup green or brown lentils, ¼ cup olive oil, 1 onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 4 garlic cloves, 1 can diced tomatoes, 6 cups vegetable broth, 2 cups kale or spinach (chopped), 1 tablespoon lemon juice, cumin, thyme.
How to make it: Heat olive oil and sauté vegetables until soft. Add garlic, spices, tomatoes, lentils, and broth. Simmer until lentils are tender, about 25-30 minutes. Blend part of the soup for texture, add greens, and finish with lemon juice.
Why it works: The key is that generous amount of olive oil at the beginning—it adds richness and depth. Blending part of the soup gives it body while keeping some texture.
16. Autumn Vegetable Lentil Soup
This soup celebrates all the best fall vegetables. It’s incredibly nutritious and filling enough to be a complete meal.
What you’ll need: ¼ cup olive oil, ½ onion (diced), 1 leek (sliced), 2 celery stalks, 4 carrots, 1 turnip (cubed), 1 red pepper, 4 garlic cloves, 1 cup autumn blend lentils, 4 cups vegetable broth, 3 potatoes (cubed), 1 can diced tomatoes, collard greens, lemon juice.
How to make it: Sauté all vegetables in order of cooking time needed. Add spices, lentils, broth, and tomatoes. Simmer until everything is tender, then stir in greens and lemon juice.
Why it works: Using a variety of fall vegetables creates layers of flavor and nutrition. The lemon juice at the end brightens everything up.
17. Pumpkin Lentil Soup (5-Ingredient)
Sometimes the best soups are the simplest ones. This recipe proves you don’t need a long ingredient list to create something delicious.
What you’ll need: 1 kg pumpkin (cubed), 1 yellow onion (sliced), ¾ cup red lentils, 1 liter vegetable stock, 1 tablespoon fresh ginger (grated), olive oil, salt.
How to make it: Sauté onion until soft, add pumpkin, lentils, stock, and ginger. Simmer until everything is tender, about 15 minutes. Blend until smooth and season with salt.
Why it works: Red lentils cook quickly and break down to thicken the soup naturally. The ginger adds warmth without overpowering the pumpkin.
18. Spiced Lentil and Butternut Squash Soup
The warming spices make this soup incredibly comforting. It’s healthy, filling, and perfect for meal prep.
What you’ll need: 1 cup red lentils, 1 butternut squash (cubed), 1 onion, 2 garlic cloves, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon turmeric, 4 cups vegetable stock, coconut milk, fresh cilantro.
How to make it: Sauté onion and spices until fragrant. Add squash, lentils, and stock. Simmer until tender, blend partially, and finish with coconut milk and cilantro.
Why it works: The combination of warming spices with creamy coconut milk creates incredible depth of flavor.
Vegetable Soups
19. Fall Harvest Vegetable Soup
This soup is like autumn on a spoon. It’s loaded with all the season’s best vegetables and makes your kitchen smell amazing.
What you’ll need: 3 tablespoons olive oil, 4 garlic cloves (minced), 1 onion (diced), 3 celery stalks, 3 carrots, 3 parsnips, 2 sweet potatoes (cubed), 2 cups sweet peppers, 28 oz diced tomatoes, 15 oz garbanzo beans, 1 cup spinach, 4 cups vegetable broth, bay leaves, Italian seasoning.
How to make it: Sauté all vegetables until they start to soften. Add tomatoes, beans, broth, and seasonings. Simmer until vegetables are tender, then stir in spinach during the last few minutes.
Why it works: The combination of root vegetables and sweet peppers creates incredible flavor, and the garbanzo beans make it protein-rich and filling.
20. Roasted Fall Vegetable Soup
Roasting the vegetables first makes all the difference. This soup is naturally sweet and has an amazing depth of flavor.
What you’ll need: 2 pounds butternut squash (diced), 2 pounds sweet potatoes (diced), 1 pound carrots (sliced), 8 garlic cloves, 1 onion (quartered), 2 tablespoons olive oil, 4 cups broth, ¼ teaspoon cinnamon, coconut milk.
How to make it: Roast all vegetables at 400°F until caramelized. Transfer to a pot with broth and spices, simmer briefly, then blend with coconut milk until smooth.
Why it works: Roasting caramelizes the vegetables and concentrates their flavors. The result is much more complex than just boiling everything together.
21. Rustic Autumn Vegetable Soup
This chunky soup is perfect when you want something hearty but not too heavy. It comes together quickly and makes great leftovers.
What you’ll need: 4 Yukon potatoes (diced), 1 can cannellini beans, 1 cup cauliflower florets, 2 carrots (sliced), 2 celery stalks (sliced), 1 onion (chopped), 2 garlic cloves, 5 cups chicken broth, olive oil, fresh parsley, thyme.
How to make it: Sauté onions and thyme until soft. Add vegetables and cook until tender. Pour in broth, add beans and potatoes, simmer until potatoes are fork-tender. Finish with fresh parsley.
Why it works: The combination of textures—tender potatoes, creamy beans, and slightly firm cauliflower—makes every spoonful interesting.
22. Harvest Vegetable Soup with Butternut Squash and Kale
This vegan soup is packed with nutrients. The butternut squash and kale combination is both delicious and incredibly healthy.
What you’ll need: 2 cups butternut squash (cubed), 4 cups kale (chopped), 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 3 garlic cloves, 6 cups vegetable broth, 1 can diced tomatoes, white beans, herbs and spices.
How to make it: Sauté aromatics, add squash and harder vegetables first, then broth and tomatoes. Simmer until tender, add beans and kale during the last few minutes.
Why it works: The kale adds nutrition and color, while the butternut squash provides natural sweetness and creaminess.
Creamy Comfort Soups
23. Creamy Wild Rice Soup
This soup tastes incredibly rich but is actually made without heavy cream. The creaminess comes from blended cashews and coconut milk.
What you’ll need: 6 cups vegetable stock, 1 cup wild rice, 8 oz mushrooms (sliced), 4 garlic cloves, 2 carrots (diced), 2 celery stalks (diced), 1 sweet potato (diced), 1 onion (diced), 1 bay leaf, Old Bay seasoning, coconut milk, kale.
How to make it: Combine everything except kale and coconut milk in a pot. Simmer until wild rice is tender and vegetables are cooked through. Stir in coconut milk and kale during the last few minutes.
Why it works: Wild rice has this nutty, earthy flavor that screams autumn. The coconut milk adds richness without being heavy.
24. Loaded Baked Potato Soup
All the flavors of a loaded baked potato in soup form. It’s rich, creamy, and topped with all your favorite potato toppings.
What you’ll need: 4 large baked potatoes, 4 cups chicken broth, 1 cup heavy cream, ½ cup sour cream, 1 cup shredded cheddar, 6 strips bacon (cooked and crumbled), green onions.
How to make it: Scoop out baked potato flesh and mash with some broth. Add remaining broth and cream, simmer until thickened. Stir in sour cream and cheese. Top with bacon and green onions.
Why it works: Starting with actually baked potatoes gives much better flavor than just boiling them. All those toppings make it feel like comfort food.
25. Broccoli Cheddar Soup
This classic comfort soup comes together in about 30 minutes. It’s rich, cheesy, and perfect with some crusty bread for dipping.
What you’ll need: 4 cups broccoli florets, 2 cups chicken broth, 2 cups milk, 2 cups sharp cheddar (shredded), 3 tablespoons butter, 3 tablespoons flour, 1 onion (diced), 2 garlic cloves, salt and pepper.
How to make it: Make a roux with butter and flour, slowly whisk in milk and broth until smooth. Add broccoli and simmer until tender. Stir in cheese until melted and season to taste.
Why it works: The key is not to let the soup boil after adding the cheese, or it might become grainy. Keep it at a gentle simmer.
26. Creamy Mushroom Soup
This isn’t your canned soup. Rich, earthy, and made with a mix of fresh mushrooms, it’s meant to be enjoyed on its own.
What you’ll need: 1 pound mixed mushrooms (sliced), 1 onion (diced), 4 garlic cloves, 4 cups vegetable broth, 1 cup heavy cream, 2 tablespoons butter, 2 tablespoons flour, fresh thyme, white wine (optional).
How to make it: Sauté mushrooms until golden and set aside. Make a roux with butter and flour, add broth and wine. Return mushrooms to pot, simmer, then stir in cream and herbs.
Why it works: Using a mix of mushroom varieties creates incredible depth of flavor. The long sauté develops that rich, earthy taste.
27. Cauliflower Cheddar and Marmite Soup
This might sound unusual, but trust the process. The Marmite adds incredible umami depth that makes this soup incredibly savory and satisfying.
What you’ll need: 1 head cauliflower (chopped), 2 cups mature cheddar (grated), 2 tablespoons Marmite, 4 cups vegetable stock, 1 onion (diced), 2 garlic cloves, butter, flour for thickening, cream.
How to make it: Roast cauliflower until golden. Sauté onion and garlic, add stock and Marmite. Add roasted cauliflower and simmer until tender. Blend partially, stir in cheese and cream.
Why it works: The Marmite might seem odd, but it adds this incredible savory depth that makes the soup incredibly satisfying.
International Flavors
28. French Onion Soup
This classic is surprisingly easy to make at home. The key is patience—those onions need time to develop their deep, sweet flavor.
What you’ll need: 6 large onions (sliced), 4 tablespoons butter, 6 cups beef broth, ½ cup dry white wine, bay leaves, thyme, Gruyère cheese, French bread.
How to make it: Cook onions in butter very slowly until deeply caramelized—this takes about 45 minutes. Add wine and broth, simmer. Serve topped with bread and cheese, then broil until bubbly.
Why it works: The long, slow caramelization of the onions creates incredible depth of flavor. Don’t rush this step—it’s what makes the soup special.
29. Italian Wedding Soup
Despite the name, this soup isn’t actually from Italy. But it’s become a beloved comfort food classic that’s perfect for fall.
What you’ll need: 1 pound ground beef, ½ pound ground pork, ½ cup breadcrumbs, 1 egg, Parmesan cheese, 8 cups chicken broth, 1 cup small pasta, 4 cups spinach, carrots, celery, onion.
How to make it: Make small meatballs with the meat mixture and brown them. Sauté vegetables, add broth and meatballs. Simmer until meatballs are cooked through, add pasta and cook until tender. Stir in spinach during the last few minutes.
Why it works: The combination of tender meatballs, pasta, and greens makes this incredibly satisfying. It’s like a complete meal in a bowl.
30. Mulligatawny Soup
This Anglo-Indian soup is warming and exotic. The curry spices make it perfect for cool fall evenings.
What you’ll need: 2 cups cooked chicken (diced), 1 apple (diced), 1 onion (diced), 2 carrots (diced), 2 celery stalks (diced), 2 tablespoons curry powder, 6 cups chicken broth, 1 can coconut milk, ½ cup rice, lemon juice.
How to make it: Sauté vegetables and curry powder until fragrant. Add broth, rice, and apple. Simmer until rice is tender, stir in chicken and coconut milk. Finish with lemon juice.
Why it works: The combination of curry spices with apple and coconut milk creates this unique sweet-savory flavor that’s incredibly comforting.
31. Tuscan White Bean Soup
This rustic Italian soup is hearty and satisfying. It’s the kind of soup that makes you feel like you’re dining in the Tuscan countryside.
What you’ll need: 2 cans cannellini beans, 4 cups vegetable broth, 1 onion (diced), 2 carrots (diced), 2 celery stalks (diced), 4 garlic cloves, 4 cups kale (chopped), 1 can diced tomatoes, fresh rosemary, sage, Parmesan rind.
How to make it: Sauté vegetables until soft, add tomatoes, beans, herbs, and broth. Simmer with Parmesan rind for extra flavor. Add kale during the last few minutes. Mash some of the beans to thicken.
Why it works: The Parmesan rind adds incredible umami depth, and mashing some of the beans naturally thickens the soup.
Unique & Creative Soups
32. Pumpkin Shrimp Bisque
This elegant soup combines the sweetness of pumpkin with succulent shrimp. It’s sophisticated enough for entertaining but simple enough for a weeknight.
What you’ll need: 1 pound shrimp (peeled), 2 cups pumpkin puree, 4 cups seafood stock, 1 cup heavy cream, 1 onion (diced), 2 celery stalks (diced), 2 garlic cloves, 2 tablespoons tomato paste, ¼ cup brandy, Old Bay seasoning.
How to make it: Sauté shrimp shells to make stock if desired. Sauté vegetables, add tomato paste and spices. Add pumpkin puree and stock, simmer. Stir in cream and cooked shrimp during the last few minutes.
Why it works: The sweetness of the pumpkin pairs beautifully with the briny shrimp, creating a sophisticated flavor profile.
33. Polish Cream of Mushroom Soup (Zupa Grzybowa)
This traditional Polish soup is incredibly rich and flavorful. Made with mixed mushrooms and finished with cream, it’s comfort food at its finest.
What you’ll need: 1 pound mixed mushrooms (sliced), 1 onion (diced), 4 cups vegetable broth, 1 cup heavy cream, 2 tablespoons butter, 2 tablespoons flour, fresh dill, marjoram, sour cream for serving.
How to make it: Sauté mushrooms until golden. Make a roux with butter and flour, gradually add broth. Add mushrooms and herbs, simmer until flavors meld. Stir in cream and serve with a dollop of sour cream.
Why it works: The long sauté of the mushrooms develops incredible umami flavors, and the cream makes it luxuriously rich.
34. Cream of Beetroot Soup
This vibrant soup is as beautiful as it is delicious. The earthy sweetness of roasted beets creates a stunning and flavorful soup.
What you’ll need: 2 pounds fresh beets, 1 onion (diced), 2 garlic cloves, 4 cups vegetable broth, 1 can coconut milk, ½ cup cashews (soaked), apple cider vinegar, fresh thyme, salt and pepper.
How to make it: Roast beets until tender. Sauté onion and garlic, add roasted beets and broth. Simmer briefly, then blend with coconut milk and cashews until completely smooth. Season with vinegar and herbs.
Why it works: Roasting the beets concentrates their flavor and sweetness. The cashews and coconut milk create incredible creaminess without any dairy.
35. Venison Soup
For those who hunt or can find venison. This hearty soup has taco-inspired flavors and is perfect for using up game meat.
What you’ll need: 1 pound ground venison, 2 cans pinto beans, 1 can diced tomatoes with green chilies, 8 oz cream cheese, 4 cups beef broth, 1 packet taco seasoning, corn, bell peppers, onion.
How to make it: Brown venison and drain. Add vegetables and taco seasoning, cook until soft. Add tomatoes, broth, and beans. Simmer until heated through, then stir in cream cheese until melted.
Why it works: The cream cheese makes it rich and creamy, while the taco flavors make venison approachable for those who might be hesitant about game meat.
Quick & Easy Soups
36. 15-Minute Tomato Soup
When you want homemade soup but don’t have much time. This quick version tastes much better than anything from a can.
What you’ll need: 2 cans crushed tomatoes, 2 cups vegetable broth, 1 onion (diced), 3 garlic cloves, ½ cup heavy cream, 2 tablespoons butter, 1 tablespoon sugar, fresh basil, salt and pepper.
How to make it: Sauté onion and garlic in butter until soft. Add tomatoes, broth, and sugar. Simmer 10 minutes, blend until smooth, stir in cream and basil.
Why it works: The touch of sugar balances the acidity of the tomatoes, and blending makes it silky smooth.
37. Instant Pot Chicken Noodle Soup
All the comfort of classic chicken noodle soup in a fraction of the time. The pressure cooker makes the chicken incredibly tender.
What you’ll need: 1 pound chicken breast, 8 oz egg noodles, 6 cups chicken broth, 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 3 garlic cloves, bay leaves, thyme, parsley.
How to make it: Add everything except noodles to Instant Pot. Pressure cook for 10 minutes, quick release. Shred chicken, return to pot with noodles and cook until tender.
Why it works: The pressure cooker makes incredibly flavorful broth in a fraction of the time, and the chicken shreds beautifully.
38. Tortellini Soup
This soup feels fancy but comes together in about 20 minutes. Store-bought tortellini makes it incredibly easy.
What you’ll need: 1 package tortellini, 6 cups chicken broth, 1 can diced tomatoes, 2 cups spinach, 1 onion (diced), 3 garlic cloves, Italian seasoning, Parmesan cheese.
How to make it: Sauté onion and garlic until soft. Add broth, tomatoes, and seasonings. Bring to a boil, add tortellini and cook according to package directions. Stir in spinach during the last few minutes.
Why it works: The tortellini makes it filling and substantial, while the spinach adds color and nutrition.
39. Wonton Soup
This light, flavorful soup is perfect when you want something comforting but not too heavy. Store-bought wontons make it super easy.
What you’ll need: 1 package frozen wontons, 6 cups chicken broth, 2 cups bok choy (chopped), 2 green onions (sliced), 1 tablespoon soy sauce, 1 teaspoon sesame oil, fresh ginger, garlic.
How to make it: Heat broth with ginger and garlic. Add wontons and cook according to package directions. Add bok choy during the last few minutes, season with soy sauce and sesame oil. Garnish with green onions.
Why it works: The ginger and sesame oil add authentic flavors, and the bok choy provides nice texture and color.
40. Lasagna Soup
All the flavors of lasagna in soup form. This might sound weird, but it’s actually incredibly delicious and much easier than making actual lasagna.
What you’ll need: 1 pound Italian sausage, 1 onion (diced), 3 garlic cloves, 1 can crushed tomatoes, 4 cups chicken broth, 8 oz lasagna noodles (broken), 1 cup ricotta, 1 cup mozzarella, fresh basil.
How to make it: Brown sausage, add onion and garlic. Add tomatoes and broth, bring to a boil. Add broken lasagna noodles and cook until tender. Serve topped with ricotta, mozzarella, and basil.
Why it works: Breaking the lasagna noodles into pieces makes them perfect for soup, and the cheese topping gives you all those lasagna flavors.
Elegant & Special Occasion Soups
41. Butternut Squash Soup with Goat Cheese
This elegant soup is perfect for entertaining. The tangy goat cheese creates a beautiful contrast to the sweet squash.
What you’ll need: 1 large butternut squash, 4 oz goat cheese, 4 cups vegetable broth, 1 onion (diced), 2 apples (diced), 1 tablespoon fresh ginger, ½ cup cream, maple syrup, toasted walnuts.
How to make it: Roast squash until tender. Sauté onion and apples until soft, add ginger. Combine with roasted squash and broth, simmer briefly. Blend until smooth, stir in cream. Serve topped with goat cheese and walnuts.
Why it works: The combination of sweet squash, tart apples, and tangy goat cheese creates incredible complexity.
42. Roasted Squash, Coconut and Miso Soup
This sophisticated soup combines unexpected flavors. The miso adds incredible umami depth to the sweet roasted squash.
What you’ll need: 2 pounds butternut squash, 1 can coconut milk, 2 tablespoons white miso paste, 4 cups vegetable broth, 1 onion (diced), 2 garlic cloves, fresh ginger, lime juice, cilantro.
How to make it: Roast squash until caramelized. Sauté onion, garlic, and ginger. Add roasted squash and broth, simmer. Blend until smooth, whisk in miso and coconut milk. Finish with lime juice and cilantro.
Why it works: The miso adds this incredible savory depth that makes the soup much more complex and interesting.
43. Roasted Chestnut Soup
This is fall luxury at its finest. Chestnuts create the most incredible creamy, nutty flavor that’s perfect for special occasions.
What you’ll need: 2 pounds chestnuts (roasted and peeled), 4 cups chicken or vegetable broth, 1 onion (diced), 2 celery stalks (diced), ½ cup cream, 2 tablespoons butter, fresh thyme, cognac (optional).
How to make it: Roast and peel chestnuts (or buy them prepared). Sauté vegetables until soft, add chestnuts and broth. Simmer until very tender, blend until smooth. Stir in cream and finish with cognac if using.
Why it works: Chestnuts have this unique sweet-nutty flavor that’s incredibly luxurious and perfect for fall.
Spiced & International Soups
44. Moroccan Lentil Soup
This aromatic soup is filled with warming spices. It’s healthy, satisfying, and has incredible depth of flavor.
What you’ll need: 1 cup red lentils, 1 onion (diced), 2 carrots (diced), 2 celery stalks (diced), 4 garlic cloves, 1 can diced tomatoes, 6 cups vegetable broth, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon cinnamon, ¼ teaspoon cayenne, fresh cilantro.
How to make it: Sauté vegetables until soft, add spices and cook until fragrant. Add lentils, tomatoes, and broth. Simmer until lentils are tender and breaking apart. Season and garnish with cilantro.
Why it works: The combination of warming spices with the earthy lentils creates incredible comfort food with exotic flavors.
45. Thai Coconut Soup (Tom Kha Style)
This creamy, aromatic soup is perfect when you want something different. The combination of coconut milk, ginger, and lime creates incredible flavor.
What you’ll need: 2 cans coconut milk, 4 cups chicken broth, 1 pound chicken breast (sliced thin), 8 oz mushrooms (sliced), 2 stalks lemongrass, 6 kaffir lime leaves, 2 inches fresh ginger (sliced), 3 Thai chilies, 3 tablespoons fish sauce, 2 tablespoons lime juice, cilantro.
How to make it: Simmer coconut milk with aromatics for 10 minutes. Add chicken and mushrooms, cook until chicken is done. Season with fish sauce and lime juice, garnish with cilantro.
Why it works: The aromatic ingredients infuse the coconut milk with incredible flavor, and the lime juice adds the perfect bright finish.
46. Indian Dal Soup
This simple lentil soup is incredibly comforting. The spices make it warming and satisfying, perfect for cool fall evenings.
What you’ll need: 1 cup yellow lentils (dal), 1 onion (diced), 3 garlic cloves, 1 inch fresh ginger, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, 4 cups water, 2 tablespoons ghee or oil, mustard seeds, curry leaves, cilantro.
How to make it: Cook lentils with turmeric until soft and mushy. In another pan, heat ghee and add mustard seeds and curry leaves. Add onion, garlic, ginger, and spices. Combine with cooked lentils and simmer. Garnish with cilantro.
Why it works: The tempering (tadka) of spices in ghee adds incredible flavor to the simple lentils.
47. Korean Kimchi Soup
This spicy, fermented soup is perfect when you want something with a kick. The kimchi provides probiotics and incredible umami flavor.
What you’ll need: 2 cups aged kimchi (chopped), 1 pound pork shoulder (sliced thin), 1 block firm tofu (cubed), 4 cups water or broth, 2 tablespoons gochugaru (Korean chili flakes), 1 tablespoon soy sauce, 2 green onions (sliced), sesame oil.
How to make it: Sauté kimchi until softened. Add pork and cook until almost done. Add water, gochugaru, and soy sauce. Simmer 15 minutes, add tofu and heat through. Garnish with green onions and sesame oil.
Why it works: The fermented kimchi creates incredible depth of flavor, and the spice level is perfect for cold weather.
48. Mexican Pozole
This traditional Mexican soup is perfect for fall. The hominy adds interesting texture while the chiles provide warmth and flavor.
What you’ll need: 2 pounds pork shoulder, 2 cans hominy (drained), 4 dried guajillo chiles, 2 dried ancho chiles, 1 onion, 4 garlic cloves, Mexican oregano, bay leaves, salt. Garnishes: shredded cabbage, radishes, lime wedges, oregano.
How to make it: Simmer pork until tender, shred and reserve broth. Toast and soak chiles, blend with onion and garlic. Add chile mixture to broth with shredded pork and hominy. Simmer 30 minutes. Serve with garnishes.
Why it works: The combination of different chiles creates incredible complexity, and the hominy adds substance and texture.
49. Japanese Miso Soup with Fall Vegetables
This light, umami-rich soup is perfect when you want something nourishing but not heavy. The miso provides incredible depth of flavor.
What you’ll need: 4 cups dashi (or vegetable broth), 3 tablespoons miso paste, 1 cup kabocha squash (cubed), 4 oz firm tofu (cubed), 2 green onions (sliced), 4 shiitake mushrooms (sliced), seaweed (optional).
How to make it: Heat dashi and add squash and mushrooms. Simmer until tender. Whisk miso with a little hot broth to dissolve, then stir into soup. Add tofu and heat through. Garnish with green onions.
Why it works: The miso adds incredible umami depth, and the fall vegetables make it seasonal and satisfying.
50. Brazilian Black Bean Soup (Feijoada-Style)
This rich, hearty soup is perfect for cold weather. The combination of black beans and smoky meats creates incredible comfort food.
What you’ll need: 2 cups dried black beans (soaked overnight), 8 oz bacon (diced), 8 oz chorizo (sliced), 1 onion (diced), 4 garlic cloves, 2 bay leaves, 1 orange (zested), 6 cups water, salt, pepper, cilantro, orange slices for serving.
How to make it: Cook bacon until crispy, add chorizo and cook until browned. Add onion and garlic, cook until soft. Add drained beans, bay leaves, orange zest, and water. Simmer 2-3 hours until beans are very tender. Season and serve with orange slices.
Why it works: The long, slow cooking melds all the flavors together, and the orange adds brightness to the rich beans.
There you have it—50 incredible fall soup recipes that’ll keep you warm and satisfied all season long. From quick weeknight dinners to elegant entertaining options, these soups celebrate everything we love about autumn cooking.
