40+ Cozy Fall Soup Recipes to Warm Your Soul

Get cozy this season with over 40+ fall soup recipes that are perfect for warming up those chilly days. From classic favorites to unexpected flavors, there’s something here for everyone to enjoy. Grab your favorite bowl and let’s dive into these delicious creations that make for the perfect comfort food.

Creamy Pumpkin Soup with Sage

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Fall is the perfect time to enjoy warm, comforting soups, and creamy pumpkin soup is a standout choice. The rich orange color of the soup, topped with a swirl of cream and a sprinkle of sage, makes it visually appealing and inviting. This dish captures the essence of autumn, with pumpkins and vibrant fall leaves surrounding it.

Making creamy pumpkin soup is simple and rewarding. The combination of pumpkin and sage creates a delightful flavor profile that warms the soul. Whether you’re serving it at a cozy dinner or enjoying it for lunch, this soup is sure to impress.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree (fresh or canned)
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon ground sage
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the pumpkin puree and vegetable broth. Bring to a simmer and cook for 10 minutes.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Return the soup to the pot, then stir in heavy cream and ground sage. Season with salt and pepper to taste.
6. Heat through, then serve hot, garnished with fresh sage leaves.

Wild Mushroom and Barley Soup

Wild Mushroom and Barley Soup is a cozy dish perfect for fall. The rich, earthy flavors of mushrooms combined with hearty barley create a warm and satisfying meal. This soup is not only delicious but also packed with nutrients, making it a great choice for chilly evenings.

The image showcases a beautiful bowl of this soup, filled with plump mushrooms and barley, garnished with fresh herbs. The warm tones of the soup contrast nicely with the rustic wooden background, giving it a homey feel. You can almost smell the savory aroma wafting from the bowl!

Making this soup is simple and rewarding. Start by sautéing onions and garlic, then add your choice of wild mushrooms. Stir in the barley and vegetable broth, letting it simmer until everything is tender. Finish with fresh herbs for a burst of flavor.

Ingredients

• 1 cup barley
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups wild mushrooms, sliced
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
2. Add sliced mushrooms and cook until they soften.
3. Stir in the barley and vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 30 minutes.
4. Season with thyme, salt, and pepper. Cook until the barley is tender.
5. Serve hot, garnished with fresh parsley.

Classic Chicken Noodle Soup with a Twist

Nothing says comfort like a warm bowl of chicken noodle soup. This classic dish is perfect for chilly fall days. The image shows a delicious bowl filled with tender chicken, vibrant carrots, and hearty noodles, all swimming in a flavorful broth. Fresh herbs add a pop of color and freshness, making it not just tasty but also visually appealing.

This recipe gives the traditional chicken noodle soup a little twist. By adding some unexpected ingredients, you can elevate the flavors and make it your own. Let’s get into the details of how to create this cozy dish.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 8 ounces egg noodles
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened.
2. Add carrots and celery, cooking for about 5 minutes until they start to soften.
3. Stir in thyme and oregano, then pour in the chicken broth. Bring to a boil.
4. Add the egg noodles and cook according to package instructions until tender.
5. Mix in the shredded chicken and frozen peas, cooking for an additional 5 minutes.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Creamy Cauliflower and Garlic Soup

As the leaves change and the air turns crisp, it’s the perfect time to whip up a warm bowl of creamy cauliflower and garlic soup. This dish is not only comforting but also packed with flavor. The smooth texture combined with the rich taste of roasted garlic makes it a delightful choice for fall.

The image showcases a beautifully presented bowl of this soup, topped with a slice of roasted garlic and a sprinkle of fresh chives. The creamy, pale color of the soup contrasts nicely with the vibrant green chives, making it visually appealing. Surrounding the bowl are small decorative pumpkins, hinting at the seasonal ingredients that enhance the dish.

Making this soup is simple and rewarding. You’ll love how the garlic transforms into a sweet, mellow flavor that pairs perfectly with the cauliflower. It’s a great way to enjoy a healthy meal that feels indulgent.

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili is a warm and hearty dish perfect for fall. The vibrant colors of sweet potatoes and black beans create a feast for the eyes. The chili is topped with fresh avocado slices and cilantro, adding a refreshing touch. Surrounding the bowl are crispy tortilla chips, ready for dipping.

This chili is not just delicious; it’s packed with nutrients. Sweet potatoes offer a sweet flavor and are rich in vitamins. Black beans add protein and fiber, making this dish filling and satisfying. It’s a great option for a cozy dinner or a gathering with friends.

Making this chili is simple and quick. You can enjoy it on its own or pair it with some warm bread or rice. It’s a versatile dish that can be adjusted to your taste. Whether you like it spicy or mild, you can easily modify the ingredients to suit your preference.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Avocado slices and cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened.
2. Add the bell pepper and sweet potatoes, stirring for about 5 minutes.
3. Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until sweet potatoes are tender.
5. Serve hot, garnished with avocado slices and cilantro. Enjoy with tortilla chips!

Hearty Lentil and Vegetable Stew

This Hearty Lentil and Vegetable Stew is perfect for those chilly fall days. The rich colors of the stew, filled with vibrant vegetables and hearty lentils, make it a feast for the eyes as well as the stomach. The combination of flavors creates a warm and comforting dish that is sure to please everyone at the table.

The stew features tender lentils, diced carrots, and bell peppers, all simmered in a savory broth. Fresh herbs add a pop of flavor, making each spoonful delightful. Serve it with crusty bread for a satisfying meal that warms you from the inside out.

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add garlic, carrots, and bell pepper. Cook for another 5 minutes until vegetables begin to soften.
3. Stir in the lentils, vegetable broth, diced tomatoes, cumin, and smoked paprika. Bring to a boil.
4. Reduce heat and let it simmer for about 30-35 minutes, or until lentils are tender. Stir occasionally.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup is a cozy dish perfect for fall. The vibrant orange color of the soup, highlighted by fresh basil leaves, makes it visually appealing and inviting. This soup is not just about looks; it’s packed with flavor and warmth, making it a great choice for chilly days.

To make this soup, you’ll start with ripe tomatoes. Roasting them brings out their natural sweetness. Combine them with fresh basil, garlic, and a splash of cream for a creamy texture. This soup pairs wonderfully with crusty bread or a grilled cheese sandwich.

Ingredients

• 2 pounds ripe tomatoes, halved
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups vegetable broth
• 1 cup fresh basil leaves
• 1/2 cup heavy cream (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Spread the halved tomatoes and chopped onion on a baking sheet. Drizzle with olive oil, salt, and pepper.
2. Roast in the oven for about 30-35 minutes, until the tomatoes are caramelized.
3. Transfer the roasted tomatoes and onions to a pot. Add the minced garlic and vegetable broth. Bring to a simmer over medium heat.
4. Add the fresh basil leaves and cook for another 5 minutes.
5. Blend the soup until smooth using an immersion blender or a regular blender. If you prefer a creamier soup, stir in the heavy cream.
6. Serve hot, garnished with extra basil leaves if desired.

Spicy Butternut Squash and Apple Soup

This Spicy Butternut Squash and Apple Soup is a cozy dish perfect for fall. The warm colors of the soup, with a swirl of cream and a sprinkle of fresh herbs, invite you to enjoy a bowl of comfort. The combination of sweet butternut squash and tart apples creates a delightful balance of flavors. You can see slices of fresh apples nearby, hinting at the ingredients that make this soup special.

The soup is not only tasty but also healthy. It’s packed with vitamins and has a lovely creamy texture that warms you up on chilly days. The addition of spices gives it a little kick, making it a unique choice for your fall menu.

Pair this soup with some crusty bread or a light salad for a complete meal. It’s simple to make and can be prepared in under an hour, making it a great option for busy weeknights or weekend gatherings.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 large apple, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup heavy cream (optional)
• Fresh cilantro or parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened.
2. Add the diced butternut squash and chopped apple. Stir in ginger, cinnamon, cayenne, salt, and pepper. Cook for about 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 20-25 minutes, until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches.
5. Stir in heavy cream if desired, and adjust seasoning to taste. Serve hot, garnished with fresh herbs.

Savory Split Pea Soup with Ham

Split pea soup with ham is a classic dish that warms you up on chilly fall days. The image shows a hearty bowl filled with vibrant green split peas, tender chunks of ham, and colorful vegetables swimming in a savory broth. It’s the perfect comfort food, bringing together flavors that are both rich and satisfying.

This soup is not only delicious but also easy to make. The combination of split peas and ham creates a filling meal that can be enjoyed any time of the year. Plus, it’s a great way to use leftover ham, making it a practical choice for busy cooks.

Gather your ingredients and get ready to make this cozy dish. It’s sure to become a favorite in your fall recipe collection!

Ingredients

• 1 pound dried split peas
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 pound ham, diced
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions

1. Rinse the split peas under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
3. Add the garlic and diced ham, cooking for another 2 minutes until fragrant.
4. Stir in the split peas, chicken broth, bay leaf, and thyme. Bring to a boil.
5. Reduce heat to low and simmer for about 1 hour, or until the peas are soft. Stir occasionally.
6. Remove the bay leaf, season with salt and pepper, and serve warm.

Curried Pumpkin and Coconut Soup

Curried Pumpkin and Coconut Soup is a delightful dish that captures the essence of fall. The vibrant orange color of the soup is inviting and warm, perfect for chilly days. The creamy texture, enhanced by coconut milk, makes it comforting and satisfying.

The image shows a beautifully presented bowl of this soup, garnished with a swirl of cream, fresh herbs, and a sprinkle of chili for a touch of heat. A slice of lime adds a zesty contrast, while a whole pumpkin in the background hints at the main ingredient. This soup not only looks good but also offers a wonderful blend of flavors.

Making this soup is easy and rewarding. It combines the sweetness of pumpkin with the warmth of curry spices, creating a dish that is both nourishing and delicious. Serve it with crusty bread for a complete meal.

Ingredients

• 1 medium pumpkin, peeled and diced
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Chili flakes for garnish
• Lime wedges for serving

Instructions

1. In a large pot, sauté the onion and garlic until soft.
2. Add the diced pumpkin and curry powder, stirring for a few minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 20 minutes.
4. Stir in the coconut milk and blend the soup until smooth.
5. Season with salt and pepper to taste. Serve hot, garnished with cilantro, chili flakes, and lime wedges.

Zucchini and Corn Chowder

Warm up your fall evenings with a cozy bowl of zucchini and corn chowder. This soup is creamy, comforting, and packed with fresh flavors. The vibrant yellow corn and green zucchini create a lovely contrast, making it as pleasing to the eyes as it is to the palate.

The chowder is simple to prepare, making it perfect for a weeknight dinner or a weekend gathering. With just a few ingredients, you can whip up a delicious meal that everyone will enjoy. The addition of fresh herbs adds a burst of flavor that elevates this dish.

Let’s get cooking! Here’s how to make this delightful chowder.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 2 cups corn (fresh or frozen)
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the diced zucchini and corn to the pot. Cook for about 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 15 minutes.
5. Stir in the heavy cream and season with salt and pepper. Let it simmer for an additional 5 minutes.
6. Serve hot, garnished with chopped chives.

Creamy Broccoli and Cheddar Soup

When the leaves start to change and the air gets crisp, there’s nothing like a warm bowl of creamy broccoli and cheddar soup. This dish is not only comforting but also packed with nutrients. The vibrant green of the broccoli against the rich, creamy backdrop makes it visually appealing too.

This soup is perfect for chilly evenings. It’s easy to whip up and can be enjoyed as a main dish or a side. Pair it with some crusty bread for a satisfying meal. The combination of broccoli and cheddar creates a delightful flavor that warms you from the inside out.

Let’s get cooking!

Ingredients

• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant.
2. Add broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until broccoli is tender.
3. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half.
4. Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
5. Season with salt, pepper, and nutmeg if using. Serve hot with crusty bread on the side.

Autumn Harvest Vegetable Soup

As the leaves turn and the air gets crisp, there’s nothing quite like a warm bowl of Autumn Harvest Vegetable Soup. This dish captures the essence of fall with its vibrant colors and hearty ingredients. Imagine a cozy kitchen filled with the aroma of simmering vegetables and spices, inviting you to gather around the table.

The soup is packed with seasonal veggies like squash, carrots, and bell peppers, all swimming in a savory broth. Each spoonful is a delightful mix of textures and flavors, making it a perfect choice for chilly evenings. Plus, it’s a great way to use up those fresh produce finds from the farmers’ market!

Whether you’re enjoying it as a main dish or a side, this soup is sure to warm your heart. Let’s get cooking!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup green peas (fresh or frozen)
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the butternut squash and bell peppers. Cook for 5 more minutes.
4. Pour in the vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes, or until the vegetables are tender.
5. Add the green peas and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

Spiced Carrot and Ginger Soup

Spiced Carrot and Ginger Soup is a warm hug in a bowl. The vibrant orange color is inviting, hinting at the delicious flavors waiting inside. This soup combines the natural sweetness of carrots with the zingy kick of ginger, making it perfect for chilly fall days.

The toppings add a delightful crunch and a pop of flavor. Sesame seeds and a slice of citrus not only look great but also enhance the taste. This soup is not just comforting; it’s also packed with nutrients, making it a healthy choice.

Making this soup is simple and quick. You’ll find that it’s a great way to use up those fresh carrots and ginger you have on hand. Plus, it’s easy to customize. Want it creamier? Add a splash of coconut milk. Prefer it spicier? Toss in some chili flakes.

Here’s how to whip up this delicious Spiced Carrot and Ginger Soup:

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 cups carrots, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Sesame seeds and citrus slices for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add chopped carrots, vegetable broth, cumin, and coriander. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until carrots are tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender and blend in batches.
5. Season with salt, pepper, and lemon juice. Serve hot, garnished with sesame seeds and citrus slices.

Beet and Apple Borscht

Beet and Apple Borscht is a delightful twist on the classic beet soup. This vibrant dish combines the earthiness of beets with the sweetness of apples, creating a comforting bowl that’s perfect for fall. The rich, ruby-red color makes it visually stunning, while the flavors come together beautifully.

The soup is typically garnished with a dollop of sour cream and fresh herbs, adding a creamy texture and a hint of freshness. The combination of ingredients not only warms you up but also provides a healthy dose of vitamins and minerals.

Making this borscht is simple and rewarding. You can enjoy it hot or cold, making it versatile for any occasion. Serve it with crusty bread for a complete meal that everyone will love.

Ingredients

• 4 medium beets, peeled and diced
• 2 apples, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Sour cream for serving
• Fresh dill or parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until soft.
2. Add diced beets and apples to the pot. Stir for a few minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 30 minutes, until beets are tender.
4. Blend the soup until smooth using an immersion blender or regular blender. Return to heat.
5. Stir in apple cider vinegar, and season with salt and pepper to taste.
6. Serve hot, topped with sour cream and fresh herbs.