19 Fall Soup Recipes to Keep You Cozy All Season

I’m one of those people who start thinking about a bowlful of soup the second I need to pull out a light jacket from my closet. There’s a running joke in my house that I own too many soup bowls, but really, is there such a thing? After all, fall is a long season, and may we never have a shortage of soup bowls and recipes! Here are 18 fall soup recipes to keep your kitchen warm and your bowls full all season long.

Butternut Squash Soup

When it’s fall, the first soup I make is butternut squash soup. I roast the squash first with onions and garlic to give that caramelized taste, then blend it till completely smooth and velvety. Add broth as desired to get the desired consistency. Warm spices like cinnamon, nutmeg, or a touch of curry powder deepen the flavor and give the soup its signature fall taste. Add a swirl of heavy cream right before serving and pair it with a simple grilled cheese sandwich.

Roasted Pumpkin Soup

Roasted pumpkin soup takes the classic flavors of fall and turns them into a bowlful of comfort food. Roasting the pumpkin first caramelizes its natural sugars, giving the finished soup a deeper, more complex flavor than simply simmering it. Sautéed onion, garlic, and the usual autumn spices round out the taste. Pumpkin soup is pretty close to butternut squash soup, but different enough to make both atleast once in the season.

French Onion Soup

This classic soup is built on the simple magic of slowly caramelizing onions. The onions are cooked low and slow until deeply golden and sweet, forming the backbone of the soup’s signature flavor. A splash of sherry or dry white wine deglazes the pot, while beef broth and fresh thyme make it much more than just onions. Top it with the traditional slice of crusty bread and melty Gruyere cheese, then broil till perfect!

Italian Sausage and Gnocchi Soup

Italian sausage and gnocchi soup combines savory sausage with tender, soft gnocchi. Italian sausage is simmered with onion, garlic, and diced tomatoes then simmered in a broth. Soft potato gnocchi cooks directly in the soup at the end, soaking up the flavors. You can optionally add spinach at the end along with a splash of cream for that smooth taste.

Curried Carrot and Ginger Soup

Curried carrot and ginger soup is a new entry on my rotation this autumn. Carrots are simmered with fresh ginger, garlic, and curry powder until tender, then blended until completely smooth. You can also add some potatoes to make it more creamy. It’s not as heavy as other creamy soups, making it perfect when you need something light.

Sweet Potato and Apple Soup

Sweet potato and apple soup sounds unfamiliar to the ears but tastes so good. Sweet potatoes and apples are simmered together with onions and your choice of spices. Swirl in some coconut milk to enhance that slightly sweet taste. I like adding some of Thai red / green curry sauce and serving it with little scoop pf white rice on the side. Chili crisp also tastes delicious with this soup.

Potato Leek Soup

This comforting classic soup fills me with so much nostalgia. Leeks are sautéed until soft and fragrant, then simmered with potatoes and broth until everything is completely tender. Once blended, the soup becomes smooth and creamy, with a mild, savory flavor. Sprinkle some fresh chives or crispy bacon on top before serving.

Chicken Tortilla Soup

Chicken tortilla soup is a must when the really cold fall days arrive. Its cozy, spicy, rich, and so comforting. Making it in the slow cooker is very easy; a truly dump and go recipe! Shredded chicken simmers in a tomato-based broth with black beans, corn, and warm spices like cumin and chili powder. Top with tortilla strips, avocado, and jalapenos and dig in.

Tuscan White Bean and Kale Soup

Tuscan white bean and kale soup is full of simple Italian flavors. Creamy white beans and kale cook together in a broth infused with garlic, rosemary, and a parmesan rind. The beans make this vegetable soup really filling.

Ham & Split Pea Soup

This old-fashioned classic is great way to use leftover holiday ham. Let the meat simmer with split peas, carrots, celery, and onion for hours, preferably in a crockpot. As it cooks, the split peas break down naturally, thickening the soup to a stew-like consistency. The ham brings the extra flavor.

Minestrone Soup

Minestrone soup is a vegetable-packed Italian classic that’s endlessly adaptable. A tomato-based broth is loaded with seasonal vegetables, beans, and small pasta. Fresh herbs like basil and oregano add a fragrant and fancy note to this soup.

Chicken & Wild Rice Soup

Crockpot Chicken and wild rice soup is peak fall cooking. Chicken, carrots, celery, onion, and wild rice all cook together in a rich broth. Because of how long wild rice takes to cook, this recipe is particularly well-suited for slow cooking. Stir in a splash of heavy crema at the end to finish this one-pot meal.

Avgolemono Soup

This lemony Greek classic tastes significantly different than the usual creamy soups. A base of chicken broth and rice is thickened with a mixture of whisked eggs and fresh lemon juice, creating a silky, custard-like texture. Shredded chicken adds protein and makes it filling. Tempering the egg mixture slowly with hot broth is key to keeping the soup smooth rather than curdled.

Chicken Noodle Soup

Chicken noodle soup is the ultimate comfort food. Tender chicken, carrots, celery, and onion in every mouthful feels like a hug. Egg noodles added toward the end of cooking soak up the broth while staying perfectly tender. I just hate how this soup is negatively associated with the flu, I could eat this soup all season long even when I’m feeling hale and hearty!

Creamy Tomato Soup

This classic that pairs perfectly with a crispy grilled cheese sandwich. Everyone and their mom has their own version of tomato soup recipe. Some add onions, some add carrots, some add basil, some add nutmeg, some a pinch of sugar – everyone swears theirs is the best!

Loaded Baked Potato Soup

My personal favorite! All the taste of a classic baked potato in a slurpable form? What could go wrong! Potatoes simmer until tender, then get blended partially or fully to create a thick, hearty base. A mixture of cream, cheese, and sometimes sour cream gives the soup its signature rich, velvety texture. Classic toppings like crispy bacon, shredded cheddar, and chopped chives make or break this soup.

Broccoli Cheddar Soup

This cheesy classic made from the simple broccoli and a wedge of cheddar is a hit in our family. Broccoli florets, onions, garlic, and broth all cook together low and slow till the florets break down. I love to blend this soup to about 90% creamy with an immersion blender, leaving just a few florets intact here and there. Sometimes I even toss in some cooked small pasta at the end – it makes my kids feel as if they’ve stumbled upon a hidden treasure!

Chicken and Dumplings

Nothing like eating chicken and dumplings on a chilly day. Chicken, carrots, celery, and onions all cook together in bone broth. Drop dumplings just as the soup is about to be done, so they absorb all the flavors. The broth thickens slightly as the dumplings cook, creating the thick consistency that we all love.

Corn Chowder

Being a corn lover, corn chowder is one of my favorite soups ever! Corn kernels simmer with potatoes, onion, and broth till the flavors are perfectly blended. A splash of heavy cream gives the chowder its signature thick, velvety texture. This recipe is perfect beginning of fall soup, where you can use fresh corn kernels to make the soup.

If you’re new to making soup from scratch, start with trusted, forgiving recipes like chicken noodle soup or minestrone, then work your way up to something trickier like avgolemono. And if you do mess up along the way, here’s a secret: a little extra heavy cream and a side of minced garlic grilled cheese can fix almost anything, and you’ll have everyone drooling over how good it tastes anyway!