25 Fall Soup Recipes That’ll Warm Your Soul This Season

I’ve attached a video for every recipe below from my favorite home cooks.

Fall is the perfect time to warm up with a comforting bowl of soup. As the leaves change color and the air turns crisp, nothing beats cozying up with a steaming mug of homemade goodness. From classic chicken noodle to hearty vegetable blends, fall soups offer endless flavor possibilities to suit every taste.

Whether you prefer a quick stovetop recipe or a set-it-and-forget-it slow cooker meal, there’s a fall soup for you. You’ll find options packed with seasonal veggies like butternut squash, Brussels sprouts, and carrots. Some recipes even add apples for a touch of sweetness. Grab your favorite pot and get ready to fill your kitchen with mouthwatering aromas!

Pumpkin Soup

Here’s a tasty pumpkin soup recipe you can whip up this fall:

Ingredients:

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

Directions:

Melt butter in a large pot over medium heat. Add onion and garlic, cooking until soft.
Stir in pumpkin puree, vegetable broth, and pumpkin pie spice. Bring to a simmer and cook for 15 minutes.
Pour in coconut milk and stir well. Simmer for another 5 minutes.
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. Serve hot with a sprinkle of pumpkin seeds or a dollop of cream on top.

Enjoy your cozy bowl of homemade pumpkin soup!

Butternut Squash Soup

Here’s a tasty butternut squash soup recipe for you to try this fall!

Ingredients:

1 butternut squash, peeled and cubed
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
4 cups chicken broth
1 tablespoon olive oil
1 teaspoon dried sage
Salt and pepper to taste
Optional: cream or butter for serving

Directions:

Heat olive oil in a large pot over medium heat. Add onions and carrots, cooking until soft (about 5 minutes).
Add garlic and cook for another minute. Then add cubed squash, broth, and sage.
Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes or until the squash is tender.
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a regular blender in batches.
Season with salt and pepper to taste. If you’d like a creamier soup, stir in a splash of cream or a pat of butter.
Serve hot and enjoy your comforting butternut squash soup!

French Onion Soup

You’ll love this cozy French onion soup on chilly fall days. Here’s what you need:

Ingredients:

4 large onions, thinly sliced
4 tablespoons butter
2 cloves garlic, minced
1/4 cup white wine
6 cups beef broth
1 bay leaf
1 sprig fresh thyme
Salt and pepper to taste
Baguette slices
Gruyère cheese, grated

Directions:

Melt butter in a large pot over medium heat. Add onions and cook for 30-40 minutes, stirring often, until deep golden brown.
Add garlic and cook for 1 minute. Pour in wine and scrape up any browned bits from the bottom of the pot.
Add beef broth, bay leaf, and thyme. Simmer for 20-30 minutes. Season with salt and pepper.
Preheat your broiler. Ladle soup into oven-safe bowls. Top with baguette slices and sprinkle with cheese.
Broil until cheese is melted and bubbly, about 2-3 minutes. Serve hot and enjoy your delicious French onion soup!

Tomato Soup

You’ll love this cozy tomato soup on chilly fall days! Here’s what you’ll need:

Ingredients:

2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
2 (28 oz) cans whole peeled tomatoes
2 cups chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh basil for garnish

Directions:

Melt the butter in a large pot over medium heat. Add onion and garlic, cooking until soft.
Pour in the tomatoes with their juice and the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a blender in batches.
Stir in the cream and season with salt and pepper. Heat through for 2-3 minutes.
Serve hot, garnished with fresh basil leaves. Pair with grilled cheese sandwiches for the perfect fall meal!

Chicken Noodle Soup

You’ll need:

2 tablespoons olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, chopped
2 garlic cloves, minced
6 cups chicken broth
2 cups cooked chicken, shredded
2 cups egg noodles
1 teaspoon thyme
Salt and pepper to taste

Here’s how to make it:

Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
Stir in garlic and cook for another minute.
Pour in the chicken broth and bring to a boil.
Add chicken, noodles, and thyme. Reduce heat and simmer for 6-8 minutes until noodles are tender.
Season with salt and pepper to taste.
Serve hot and enjoy your cozy bowl of chicken noodle soup!

Creamy Wild Rice Soup

Here’s a cozy wild rice soup perfect for chilly fall days:

Ingredients:

1 cup wild rice
4 cups vegetable broth
1 onion, diced
2 carrots, chopped
2 celery stalks, sliced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 sweet potato, cubed
1 bay leaf
1 tsp Old Bay seasoning
2 tbsp butter
Salt and pepper to taste

Directions:

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes, stirring often.
Toss in mushrooms and garlic. Sauté for another 4 minutes.
Pour in the broth and add wild rice, sweet potato, bay leaf, and Old Bay seasoning. Stir to mix everything.
Bring to a boil, then reduce heat and simmer for about 45 minutes until the rice is tender.
Add butter and stir until melted. Season with salt and pepper.
Serve hot and enjoy your comforting bowl of creamy wild rice soup!

This hearty soup is packed with veggies and nutty wild rice. It’s sure to warm you up on a cool autumn evening!

Potato Leek Soup

Ready to make a warm, comforting soup? Here’s what you’ll need:

4 large leeks, white and light green parts only
2 lbs Yukon Gold potatoes
4 cups chicken broth
2 tablespoons butter
2 cloves garlic, minced
Salt and pepper to taste
Optional: heavy cream for garnish

Now, let’s get cooking!

Clean and chop the leeks. Peel and dice the potatoes.
Melt butter in a large pot over medium heat. Add leeks and cook until soft, about 10 minutes.
Add garlic and cook for another 30 seconds.
Toss in the potatoes and broth. Bring to a boil, then simmer for 15-20 minutes until potatoes 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.
Serve hot with a swirl of cream if you like.

Enjoy your homemade potato leek soup!

Lentil Soup

You’ll love this cozy lentil soup on chilly fall days. Here’s what you need:

Ingredients:

1 cup dried lentils
1 onion, diced
2 carrots, chopped
2 celery stalks, sliced
3 garlic cloves, minced
4 cups vegetable broth
1 can diced tomatoes
2 tbsp olive oil
1 tsp cumin
1 tsp thyme
Salt and pepper to taste

Directions:

Heat oil in a large pot. Add onions, carrots, celery, and garlic. Cook until soft, about 5 minutes.
Stir in lentils, broth, tomatoes, cumin, and thyme. Bring to a boil.
Reduce heat and simmer for 25-30 minutes until lentils are tender.
Season with salt and pepper.
Serve hot and enjoy your comforting bowl of lentil soup!

You can add spinach at the end for extra nutrients. A squeeze of lemon juice brightens the flavors. This soup keeps well, so make extra for quick meals later in the week.

Cabbage Soup

You’ll love this cozy cabbage soup on chilly fall days! Here’s what you need:

Ingredients:

1 tablespoon olive oil
1 onion, diced
2 carrots, sliced
1/2 head cabbage, chopped
4 cups vegetable broth
1 can diced tomatoes
1 teaspoon salt
1/4 teaspoon pepper

Directions:

Heat oil in a large pot over medium heat. Add onion and carrots, cooking until softened, about 5 minutes.

Stir in cabbage and cook for 2 minutes. Pour in broth and tomatoes. Add salt and pepper.

Bring to a boil, then reduce heat and simmer for 20 minutes until cabbage is tender.

Taste and adjust seasoning if needed. Serve hot and enjoy your comforting bowl of cabbage soup!

Broccoli Cheddar Soup

Here’s what you’ll need:

4 cups broccoli florets
1/2 cup diced onion
2 tablespoons butter
1/4 cup flour
4 cups milk
4 cups shredded cheddar cheese
Salt and pepper to taste

Now let’s make this yummy soup!

Melt the butter in a big pot. Add the onions and cook until soft, about 3-4 minutes.

Sprinkle in the flour and stir for a minute. This helps thicken the soup.

Pour in the milk slowly, stirring as you go. Add a pinch of salt and pepper.

Toss in the broccoli florets. Let everything simmer for about 15 minutes until the broccoli is tender.

Add the cheese a handful at a time, stirring until it’s all melted and smooth.

Taste and add more salt and pepper if needed. Your creamy, cheesy soup is ready to enjoy!

Serve it hot with some crusty bread on the side. It’s perfect for a chilly fall day!

Chicken Tortilla Soup

You’ll love this warm and comforting soup! Here’s what you need:

Ingredients:

1 onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and chopped
2 chicken breasts
4 cups chicken broth
1 can diced tomatoes
1 can black beans, drained
1 cup corn
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Tortilla chips, for serving

Directions:

Heat oil in a large pot. Add onion, garlic, and jalapeño. Cook until soft.
Add chicken, broth, tomatoes, beans, corn, and spices. Bring to a boil.
Reduce heat and simmer for 25 minutes.
Remove chicken and shred with two forks. Return to the pot.
Taste and adjust seasoning if needed.
Serve hot with tortilla chips on top.

This soup is perfect for chilly fall evenings. You can add toppings like avocado, cheese, or sour cream if you like. Enjoy your cozy meal!

Sopa De Fideo

Ready to warm up with a tasty Mexican soup? Sopa de fideo is perfect for chilly fall days. Here’s what you’ll need:

Ingredients:

8 oz fideo noodles (or vermicelli)
2 tbsp vegetable oil
3 ripe tomatoes
1/4 onion
1 garlic clove
4 cups chicken or vegetable broth
Salt to taste
Optional: cilantro and lime for garnish

Directions:

Blend tomatoes, onion, and garlic until smooth.
Heat oil in a pot over medium heat. Add noodles and toast until golden, stirring often (about 3-5 minutes).
Pour in the tomato mixture and cook for 1 minute, stirring.
Add broth and bring to a boil. Lower heat, cover, and simmer for 10 minutes until noodles are tender.
Season with salt to taste.
Serve hot with cilantro and a squeeze of lime if you’d like.

This simple soup comes together quickly and will fill your kitchen with yummy aromas. The toasted noodles give it a nice depth of flavor. Enjoy a comforting bowl on a cool autumn evening!

Cream Of Mushroom Soup

You’ll love this cozy cream of mushroom soup! Here’s what you need:

1/2 cup butter
1 onion, diced
1 pound mushrooms, sliced
1/4 cup flour
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste

Now let’s make it:

Melt the butter in a pot over medium heat. Add onions and cook until soft.
Toss in the mushrooms and cook until they release their liquid, about 5 minutes.
Sprinkle in the flour and stir for 1 minute.
Slowly pour in the broth while stirring. Bring to a simmer and cook for 10 minutes.
Stir in the cream and season with salt and pepper. Simmer for 5 more minutes.
Blend half the soup if you want it extra creamy. Serve it up and enjoy!

This soup is perfect for chilly fall evenings. The mushrooms give it an earthy flavor that you’ll crave. Feel free to add some herbs like thyme or parsley if you’d like. Curl up with a bowl and savor the rich, comforting taste!

Thai Pumpkin Soup

You’ll love this cozy Thai-inspired pumpkin soup! Here’s what you’ll need:

Ingredients:

2 cups pumpkin puree
1 can coconut milk
2 cups chicken broth
2 tablespoons red curry paste
1 tablespoon fish sauce
1 lime, juiced
1 onion, diced
2 cloves garlic, minced
1 tablespoon oil

Directions:

Heat oil in a pot over medium heat. Add onion and garlic, cooking until soft.
Stir in curry paste and cook for 1 minute.
Add pumpkin, coconut milk, broth, and fish sauce. Bring to a simmer.
Cook for 15 minutes, stirring occasionally.
Remove from heat and stir in lime juice.
Blend until smooth using an immersion blender or regular blender.
Taste and adjust seasoning if needed.

Serve your soup hot with a swirl of coconut milk on top. Enjoy!

Autumn Vegetable Soup

You’ll need:

2 cups diced butternut squash
1 cup chopped carrots
1 cup diced sweet potato
1 diced apple
1 chopped onion
4 cups vegetable broth
1 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil

Here’s how to make it:

Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
Add squash, carrots, sweet potato, and apple. Cook for another 5 minutes, stirring often.
Pour in the broth and add thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
Use an immersion blender to puree the soup until smooth. If you don’t have one, let it cool a bit and use a regular blender.
Season with salt and pepper. Taste and adjust as needed.
Serve hot with a slice of crusty bread. You can top it with a dollop of sour cream or some crispy bacon bits if you like.

This soup is perfect for chilly fall days. It’s packed with autumn veggies and has a lovely sweet and savory flavor. Enjoy!

Sweet Potato Soup

You’ll love this cozy fall soup! Here’s what you need:

Ingredients:

2 large sweet potatoes, peeled and cubed
1 apple, peeled and chopped
1 onion, diced
2 carrots, sliced
4 cups vegetable broth
2 tbsp butter
1 tsp cinnamon
1/2 tsp nutmeg
Salt to taste

Directions:

Melt butter in a large pot over medium heat. Add onions and carrots, cooking until soft (about 5-8 minutes).
Toss in sweet potatoes and apple. Cook for 3 more minutes, stirring often.
Pour in broth and add spices. Bring to a boil, then reduce heat and simmer for 20 minutes until veggies are tender.
Blend the soup until smooth. You can use an immersion blender or regular blender.
Taste and adjust seasoning if needed. Serve hot and enjoy your comforting sweet potato soup!

For extra flavor, try adding a dash of curry powder or topping with fresh cilantro. This soup freezes well, so make a big batch for easy meals later!

Ham And Potato Soup

You’ll love this cozy ham and potato soup on chilly fall days! Here’s what you need:

Ingredients:

4 cups diced potatoes
1 cup diced ham
1/2 cup chopped onion
1/2 cup diced celery
4 cups chicken broth
2 tablespoons butter
2 tablespoons flour
1 cup milk
Salt and pepper to taste

Directions:

Add potatoes, ham, onion, celery, and broth to a large pot. Bring to a boil, then simmer until potatoes are tender (10-15 minutes).
In a separate pan, melt butter and stir in flour to make a roux. Cook for 1 minute.
Slowly add milk to the roux, stirring constantly until thickened.
Pour the milk mixture into the soup pot and stir to combine.
Season with salt and pepper to taste.
Simmer for 5 more minutes until heated through and slightly thickened.

Your ham and potato soup is ready! Serve it hot with some crusty bread for dipping. This hearty soup is perfect for using up leftover ham.

Pasta E Fagioli (Pasta Fazool)

You’ll need:

1 lb ground beef
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 cans kidney beans, drained
1 can diced tomatoes
4 cups beef broth
1 cup small pasta (like ditalini)
Italian herbs and spices
Olive oil
Salt and pepper

Here’s how to make it:

Brown the beef in a large pot. Drain excess fat.
Add a splash of olive oil. Toss in onions, carrots, celery, and garlic. Cook until soft.
Pour in tomatoes, beans, and broth. Bring to a boil.
Add pasta and seasonings. Simmer until pasta is tender.
Taste and adjust salt and pepper.

Your Pasta E Fagioli is ready! Serve it hot with some crusty bread. It’s perfect for chilly fall days.

Chicken Chili Soup

You’ll love this cozy chicken chili soup on chilly fall nights. Here’s what you need:

Ingredients:

1 small yellow onion, diced
2 cloves garlic, minced
2 cans low-sodium chicken broth
1 can diced green chilies
2 cups shredded cooked chicken
1 can white beans, drained
1 tsp cumin
1 tsp oregano
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, cilantro

Directions:

Sauté the onion in a large pot until soft. Add garlic and cook for 1 minute.
Pour in the broth, chilies, chicken, beans, and spices. Bring to a boil.
Reduce heat and simmer for 15-20 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Ladle into bowls and add your favorite toppings.

This easy soup comes together in under 30 minutes. It’s perfect for busy weeknights when you want something warm and filling.

Brussels Sprouts Soup With Caramelized Onions

Ingredients:

1 pound Brussels sprouts, trimmed and halved
2 large onions, thinly sliced
2 tablespoons olive oil
1 teaspoon sugar
4 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste

Copycat Chick-Fil-A Chicken Tortilla Soup

Here’s what you’ll need to make this cozy fall soup:

Ingredients:

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 cans cannellini beans, drained
4 cups chicken broth
2 cups cooked, shredded chicken
1 can corn, drained
1 can black beans, drained
1 can diced tomatoes with green chilies
1 packet taco seasoning
Tortilla chips for topping

Directions:

Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.
Toss in garlic and cook for another minute.
Blend 2 cans of cannellini beans in a blender until smooth. Add to the pot.
Pour in chicken broth, shredded chicken, corn, black beans, and tomatoes with green chilies.
Sprinkle in the taco seasoning and stir well.
Bring the soup to a boil, then reduce heat and let it simmer for 10-15 minutes.
Serve hot with crushed tortilla chips on top.

This soup is perfect for chilly autumn evenings. You can adjust the spices to your liking. Feel free to add some shredded cheese or a dollop of sour cream for extra flavor!

Roasted Parsnip And Pear Soup

You’ll love this cozy fall soup! Here’s what you need:

Ingredients:

4 medium parsnips, peeled and chopped
2 ripe pears, peeled and quartered
1 onion, chopped
3 cloves garlic
2 tbsp olive oil
4 cups vegetable broth
Salt and pepper to taste
Optional: nutmeg, coriander

Directions:

Preheat your oven to 425°F (220°C).
Spread parsnips, pears, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast for about 25-30 minutes, flipping halfway through. The veggies should be tender and lightly browned.
Transfer roasted ingredients to a large pot. Add vegetable broth and bring to a simmer.
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a blender in batches.
Taste and adjust seasoning as needed. You can add a pinch of nutmeg or coriander for extra flavor if you’d like.
Serve hot and enjoy your comforting roasted parsnip and pear soup!

Vegan Squash Soup With Naan Croutons

Ingredients:

1 butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried basil
Salt and pepper to taste
2 pieces of naan bread, cut into small cubes

Directions:

Preheat your oven to 400°F (200°C).
Toss the squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping once halfway through.
In a large pot, sauté the onion in olive oil for 5-7 minutes. Add garlic and cook for another minute.
Add the roasted squash, vegetable broth, thyme, and basil to the pot. Bring to a boil, then simmer for 15-20 minutes.
While the soup simmers, make your naan croutons. Cut the naan into small cubes and toast them in the oven for 5-7 minutes until crispy.
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches.
Taste and adjust seasoning as needed.
Serve the soup hot, topped with your crispy naan croutons. Enjoy your comforting vegan squash soup!

Creamy Pumpkin Soup With Gnocchi

You’ll need:

2 cups pumpkin puree
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 package potato gnocchi
2 cups fresh spinach
Salt and pepper to taste
Olive oil

Let’s make this yummy soup!

Heat some olive oil in a big pot. Add the diced onion and cook until soft.
Toss in the minced garlic and cook for another minute.
Pour in the pumpkin puree and chicken broth. Stir well and bring to a simmer.
Add the heavy cream and mix it in. Let it simmer for about 10 minutes.
Now, add the gnocchi to the pot. Cook for 3-4 minutes until they float to the top.
Throw in the spinach and stir until it wilts.
Season with salt and pepper to your liking.

Your creamy pumpkin soup with gnocchi is ready! Serve it hot and enjoy the cozy fall flavors.

Chicken Wild Rice Soup

You’ll love this cozy chicken wild rice soup on chilly fall days. Here’s what you’ll need:

Ingredients:

1 cup wild rice, cooked
2 cups cooked chicken, shredded
4 cups chicken broth
1 cup carrots, diced
1 cup celery, chopped
1 onion, diced
2 cloves garlic, minced
1 cup heavy cream
4 tbsp butter
Salt and pepper to taste

Directions:

Melt the butter in a large pot over medium heat. Add the onions, carrots, and celery. Cook for 5 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Pour in the chicken broth and bring to a simmer. Add the cooked chicken and wild rice.
Let the soup simmer for 15 minutes to blend the flavors.
Stir in the heavy cream and cook for 5 more minutes.
Season with salt and pepper to taste.

Your delicious chicken wild rice soup is ready to enjoy! Serve it hot with some crusty bread for dipping.