I’ve attached a video for every recipe below from my favorite home cooks.
Fall is the perfect time to cozy up with a warm bowl of soup. As the leaves change and the air gets crisp, nothing beats the comfort of a hearty autumn soup. These fall soup recipes will warm you up from the inside out and fill your home with delicious aromas.
From classic chicken noodle to creamy pumpkin, there’s a soup for every taste. You can easily make these recipes in big batches to enjoy throughout the week or freeze for later. Grab your biggest pot and get ready to simmer up some comforting fall flavors.
Butternut Squash Soup
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 onion, diced
- 2 carrots, chopped
- 4 cups vegetable broth
- 1/2 cup apple cider
- 1/4 cup cream cheese
- 2 tbsp butter
- 1 tsp curry powder
- 1/2 tsp cinnamon
- Salt and pepper to taste
Instructions:
Heat butter in a large pot. Add onions and carrots, cook until soft.
Add squash, broth, and apple cider. Bring to a boil, then simmer for 15 minutes.
Stir in spices and cream cheese. Blend until smooth.
Season with salt and pepper. Serve hot and enjoy your cozy autumn soup!
Pumpkin Soup
You’ll need:
- 2 cans (15 oz each) pumpkin puree
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp butter
- 1 tsp pumpkin pie spice
- Salt and pepper to taste
Instructions:
Melt butter in a large pot over medium heat. Add onion and garlic, cook until softened.
Stir in pumpkin puree, vegetable broth, and pumpkin pie spice. Bring to a simmer.
Pour in coconut milk. Season with salt and pepper.
Simmer for 15 minutes, stirring occasionally.
Blend until smooth if desired. Serve hot and enjoy your cozy pumpkin soup!
French Onion Soup
Ingredients:
- 4 large onions, thinly sliced
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 6 cups beef broth
- 1 cup white wine
- 4 slices French bread
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
Instructions:
Melt butter with oil in a large pot over medium heat. Add onions and sugar, cook until golden brown (about 45 minutes).
Pour in wine, scraping the pot bottom. Let it reduce for 2 minutes.
Add beef broth and bring to a boil. Reduce heat and simmer for 10 minutes.
Toast bread slices. Ladle soup into oven-safe bowls.
Top each bowl with a bread slice and sprinkle with cheese.
Broil until cheese is melted and bubbly.
Serve hot and enjoy your comforting French onion soup!
Mushroom Soup
Ingredients:
- 1 pound fresh mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons flour
- Salt and pepper to taste
- Fresh thyme leaves (optional)
Instructions:
Melt butter in a large pot over medium heat. Add onions and garlic, cooking until soft.
Add mushrooms and cook until they release their moisture and brown slightly.
Sprinkle flour over the mushrooms and stir to coat. Cook for 1-2 minutes.
Slowly pour in the broth, stirring constantly to prevent lumps.
Bring to a simmer and cook for 10-15 minutes until mushrooms are tender.
Stir in the cream and heat through. Season with salt and pepper.
Serve hot, garnished with fresh thyme if desired.
Leek And Potato Soup
You’ll need:
- 2 large leeks, sliced
- 4 potatoes, peeled and diced
- 1 onion, chopped
- 4 cups vegetable stock
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: cream for garnish
Instructions:
Melt butter in a large pot over medium heat.
Add leeks and onion. Cook until soft, about 5 minutes.
Add potatoes and stock. Bring to a boil.
Reduce heat and simmer for 15-20 minutes until potatoes are tender.
Blend the soup until smooth.
Season with salt and pepper.
Serve hot. Add a swirl of cream if you like.
Carrot And Coriander Soup
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb carrots, chopped
- 1 tsp ground coriander
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions:
Heat oil in a large pot over medium heat. Add onion and garlic, cooking until soft (5-7 minutes).
Stir in carrots and ground coriander. Cook for 3-4 minutes.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer until carrots are tender (15-20 minutes).
Remove from heat and blend until smooth using an immersion blender or regular blender.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro leaves.
Broccoli And Stilton Soup
Ingredients:
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 lb broccoli florets
- 2 potatoes, cubed
- 4 cups chicken broth
- 5 oz Stilton cheese, crumbled
- Salt and pepper to taste
Instructions:
Melt butter in a large pot over medium heat. Add onion and garlic, cooking until soft.
Toss in broccoli and potatoes. Cook for 5-10 minutes until they start to soften.
Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
Add Stilton cheese and stir until melted.
Blend the soup until smooth using an immersion blender or regular blender.
Season with salt and pepper to taste. Serve hot and enjoy your creamy soup!
Spiced Lentil And Butternut Squash Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 butternut squash, peeled and cubed
- 1 cup red lentils
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add onion and garlic, cook until soft.
Stir in spices and cook for 1 minute.
Add squash, lentils, and broth. Bring to a boil.
Reduce heat and simmer for 25 minutes or until squash is tender.
Blend soup until smooth. Season with salt and pepper.
Serve hot and enjoy your comforting autumn soup!
Creamy Tomato Soup
You’ll need:
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, chopped
- 3 garlic cloves, minced
- 2 cans (28 oz each) whole peeled tomatoes
- 2 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
Melt butter in a pot over medium heat. Add onions and carrots, cooking until soft.
Stir in garlic and cook for 1 minute. Add tomatoes and broth, bringing to a boil.
Reduce heat and simmer for 15 minutes. Use an immersion blender to puree the soup.
Stir in cream and season with salt and pepper. Serve hot with grilled cheese sandwiches.
Chicken Tortilla Soup
You’ll need:
- 1 lb chicken breast
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can black beans
- 1 cup corn
- 2 tbsp taco seasoning
- Tortilla chips for topping
Instructions:
Cook chicken in broth until tender. Shred and set aside.
Sauté onion and garlic in a pot.
Add tomatoes, beans, corn, and taco seasoning. Stir well.
Pour in broth and add shredded chicken. Simmer for 15 minutes.
Serve hot with tortilla chips on top.
Curried Pumpkin Soup
Ingredients:
- 2 cups pumpkin puree
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- 2 tbsp butter
- Optional: chives for garnish
Instructions:
Melt butter in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.
Stir in garlic and curry powder. Cook for 1 minute until fragrant.
Add pumpkin puree and vegetable broth. Bring to a simmer and cook for 15 minutes.
Pour in coconut milk and stir well. Season with salt and pepper.
Simmer for another 5 minutes. Blend until smooth if desired.
Serve hot, garnished with chives if you like.
Spiced Cauliflower Soup
You’ll need:
- 1 cauliflower head, cut into florets
- 1 onion, diced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp chili flakes
- Salt to taste
Instructions:
Heat olive oil in a pot. Add onions and cook until soft.
Add cauliflower florets and spices. Stir for 1 minute.
Pour in vegetable broth. Bring to a boil, then simmer until cauliflower is very soft.
Blend the soup until smooth. Add salt to taste.
Serve hot with a swirl of cream and some roasted pumpkin seeds on top.
Parsnip And Apple Soup
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 parsnips, peeled and chopped
- 2 apples, peeled and chopped
- 4 cups vegetable broth
- 1 tsp thyme
- Salt and pepper to taste
- Optional: cream for garnish
Instructions:
Heat oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.
Add garlic and cook for another minute.
Toss in parsnips and apples. Stir to coat with oil.
Pour in broth and add thyme. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
Once vegetables are soft, remove from heat. Blend until smooth.
Season with salt and pepper to taste.
Serve hot. You can add a swirl of cream on top if you like.
Celeriac, Pancetta, And Thyme Soup
Ingredients:
- 1 celeriac, peeled and diced
- 100g pancetta, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 sprigs fresh thyme
- 4 cups chicken broth
- Salt and pepper to taste
- Optional: cream for serving
Instructions:
Heat olive oil in a large pot. Add pancetta and cook until crispy. Remove and set aside.
In the same pot, sauté onion and garlic until soft.
Add celeriac and thyme. Cook for 2 minutes.
Pour in chicken broth. Bring to a boil, then simmer for 25 minutes until celeriac is tender.
Blend the soup until smooth. Season with salt and pepper.
Serve hot, topped with crispy pancetta and a drizzle of cream if desired.
Lentil And Buckwheat Soup
You’ll need:
- 1 cup lentils
- 1/2 cup buckwheat
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1/4 tsp chipotle powder
- 1 tsp dried thyme
- 6 cups chicken broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
Add garlic, cook for 1 minute. Stir in tomato paste, paprika, chipotle, and thyme.
Pour in broth, lentils, and buckwheat. Bring to a boil.
Reduce heat, cover, and simmer for 20-25 minutes until lentils and buckwheat are tender.
Season with salt and pepper. Serve hot and enjoy your cozy autumn soup!
Thai Sweet Potato Soup
You’ll need:
- 2 tbsp coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 2 large sweet potatoes, cubed
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Lime juice and cilantro for garnish
Instructions:
Heat coconut oil in a large pot. Add onion, garlic, and ginger. Cook until fragrant.
Stir in curry paste and cook for another minute.
Add sweet potatoes and vegetable broth. Bring to a boil, then simmer for 15-20 minutes until potatoes are soft.
Blend the soup until smooth. Return to pot and stir in coconut milk.
Season with salt and pepper. Heat through.
Serve hot with a squeeze of lime juice and fresh cilantro on top.
Creamy Cauliflower Soup
Ingredients:
- 1 head cauliflower, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 tbsp butter
- 2 tbsp flour
- Salt and pepper to taste
- Optional: shredded cheese, bacon bits
Instructions:
Melt butter in a large pot. Add onions and garlic, cook until soft.
Stir in flour and cook for 2 minutes.
Pour in broth and add cauliflower. Bring to a boil, then simmer for 15-20 minutes until tender.
Blend the soup until smooth using an immersion blender.
Stir in milk and heat through. Season with salt and pepper.
Serve hot. Top with cheese or bacon if you like.
Beetroot Soup
You’ll need:
- 4 medium beets, peeled and chopped
- 1 apple, cored and chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- Sour cream for garnish (optional)
Instructions:
Heat oil in a pot. Add onion and garlic, cook until soft.
Add beets and apple. Stir and cook for 5 minutes.
Pour in broth. Bring to a boil, then simmer for 20 minutes.
Blend the soup until smooth. Season with salt and pepper.
Serve hot with a dollop of sour cream if you like.
Italian Wedding Soup
Ingredients:
- 1/2 lb ground beef
- 1/4 lb Italian sausage
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 8 cups chicken broth
- 1 cup small pasta (like orzo or acini di pepe)
- 2 cups fresh spinach or escarole, chopped
- 1 carrot, diced
- 1 celery stalk, diced
Instructions:
Mix beef, sausage, cheese, breadcrumbs, egg, garlic, parsley, salt, and pepper. Form into small meatballs.
Bake meatballs at 350°F for 15-20 minutes until cooked through.
In a large pot, bring broth to a boil. Add pasta, carrots, and celery. Cook for 6-8 minutes.
Add meatballs and spinach. Simmer for 2-3 minutes until spinach wilts.
Serve hot, topped with extra Parmesan if you like.
Smoky Black Bean And Quinoa Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 sweet potato, cubed
- 1/2 cup quinoa
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon chipotle powder
- 4 cups vegetable broth
- 2 cans black beans, drained
- 1 can diced tomatoes
- Salt and pepper to taste
Instructions:
Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
Stir in garlic, sweet potato, and quinoa. Cook for 4 minutes.
Add tomato paste and spices. Cook for 1 minute until fragrant.
Pour in broth, beans, and tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
Season with salt and pepper. Serve hot and enjoy your smoky, hearty soup!
Sopa De Fideo
Ingredients:
- 8 oz fideo noodles or thin spaghetti
- 2 cups tomato sauce
- 4 cups vegetable or chicken broth
- 1 tbsp oil
- 1/2 tsp cumin
- 1/4 tsp paprika
- Salt to taste
- Optional: cilantro, lime wedges
Instructions:
Heat oil in a pot over medium heat. Add noodles and toast until golden brown, stirring often.
Pour in tomato sauce and stir. Let it come to a slight boil.
Add broth, cumin, paprika, and salt. Stir well.
Simmer for 10-15 minutes until noodles are tender.
Taste and adjust seasoning if needed.
Serve hot. You can add cilantro and a squeeze of lime if you like.
Red Thai Butternut Squash Soup
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 1 can coconut milk
- 4 cups vegetable broth
- 2 tbsp coconut oil
- 1 lime, juiced
- Salt to taste
Instructions:
Heat coconut oil in a large pot. Add onion and cook until soft.
Stir in garlic, ginger, and curry paste. Cook for 2 minutes until fragrant.
Add squash, coconut milk, and broth. Bring to a boil, then simmer for 20 minutes.
Blend the soup until smooth. Stir in lime juice and salt.
Serve hot and enjoy your creamy, spicy Thai-inspired soup!
Spiced Parsnip Soup
Ingredients:
- 2 tbsp butter
- 1 onion, chopped
- 4 parsnips, peeled and diced
- 2 cloves garlic, minced
- 1 tsp curry powder
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: cream for garnish
Instructions:
Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
Add parsnips, garlic, and curry powder. Cook for 2 minutes, stirring often.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until parsnips are tender.
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a blender in batches.
Season with salt and pepper to taste. If desired, add a swirl of cream before serving.
Enjoy your warm, comforting spiced parsnip soup!
Tomato Basil Bisque
Ingredients:
- 4 large tomatoes, quartered
- 1 onion, chopped
- 3 garlic cloves
- 2 cups chicken broth
- 1/4 cup fresh basil leaves
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
Preheat oven to 425°F (220°C).
Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast vegetables for 25-30 minutes until softened and lightly charred.
Transfer roasted vegetables to a large pot. Add chicken broth and basil.
Blend mixture until smooth using an immersion blender.
Simmer soup over medium heat for 10 minutes.
Stir in heavy cream and heat for another 2 minutes.
Taste and adjust seasoning if needed.
Serve hot, garnished with extra basil if desired.
Creamy Fish and Clam Chowder
Ingredients:
- 1 lb cod or haddock, cut into chunks
- 2 cans minced clams with juice
- 4 slices bacon, diced
- 1 onion, chopped
- 2 potatoes, diced
- 2 cups fish stock or clam juice
- 2 cups heavy cream
- 2 tbsp butter
- 2 tbsp flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Cook bacon in a large pot until crispy. Remove and set aside.
Sauté onions in bacon fat until soft.
Add butter and flour, stirring to make a roux.
Pour in fish stock and clam juice. Add potatoes and simmer until tender.
Stir in cream, fish chunks, and clams. Cook for 5 minutes.
Season with salt and pepper.
Serve hot, topped with crispy bacon and parsley.