25+ Hearty and Comforting Fall Soup Recipes That Warm You from the Inside Out

As the leaves begin to turn and the air gets crisp, there’s nothing more comforting than a warm, hearty bowl of soup.

Fall is the perfect season to explore rich, seasonal flavors like butternut squash, roasted root vegetables, apples, pumpkin, and earthy spices.

Whether you’re cozying up on a rainy day, preparing a weeknight dinner, or hosting a fall gathering, a satisfying soup can be the star of your autumn table.

In this collection of 25+ fall soup recipes, you’ll find everything from velvety purees to chunky stews, vegetarian options, and slow-cooker favorites.

These soups are not only warming and delicious, but they also make the most of fall’s best produce.

Get ready to stir up a pot of seasonal comfort that your whole family will love.

25+ Hearty and Comforting Fall Soup Recipes That Warm You from the Inside Out

Fall is the season of comfort, and these soups are a delicious way to celebrate it.

From savory to subtly sweet, light to filling, these recipes bring the spirit of autumn right to your bowl.

Whether you try one or work your way through the entire list, you’re sure to discover new favorites to return to every year.

So grab your favorite soup pot and let the flavors of fall shine.

Autumn Butternut Squash Soup

This creamy autumn butternut squash soup is the perfect way to embrace the flavors of the season.

Packed with naturally sweet squash, onions, carrots, and warming spices, this comforting bowl is ideal for cool evenings.

A splash of coconut milk or cream gives it an ultra-silky texture, while hints of cinnamon and nutmeg bring warmth and depth.

It’s a fall favorite for both weekday dinners and festive gatherings.

Ingredients:

• 1 large butternut squash (peeled, seeded, cubed)
• 1 onion, chopped
• 2 carrots, chopped
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk or heavy cream
• Optional: roasted pumpkin seeds, fresh thyme

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and carrots; sauté until softened.
2. Add squash, cinnamon, nutmeg, salt, and pepper. Stir well to coat the vegetables.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until squash is very tender (about 20–25 minutes).
4. Use an immersion blender to puree the soup until smooth.
5. Stir in coconut milk or cream and warm through. Adjust seasoning to taste.
6. Serve hot with a sprinkle of pumpkin seeds or a few thyme leaves on top.

This soup captures everything we love about fall—rich color, earthy sweetness, and warming spices.

It’s elegant enough for a holiday meal but easy enough to enjoy on a weeknight.

Roasted Tomato Basil Soup

Roasted tomato basil soup brings out the deep, caramelized flavors of ripe tomatoes, paired with fresh basil and garlic for a soul-warming experience.

Roasting the tomatoes intensifies their natural sweetness, while a touch of cream gives the soup a silky, luscious texture.

This is a wonderful way to use up end-of-season garden tomatoes and transition into the cooler months.

Ingredients:

• 2 pounds ripe tomatoes, halved
• 6 cloves garlic, peeled
• 1 onion, quartered
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 2 cups vegetable or chicken broth
• 1/2 teaspoon sugar (optional)
• 1/2 cup fresh basil leaves
• 1/4 cup heavy cream or half-and-half

Instructions:

1. Preheat oven to 400°F (200°C). Place tomatoes, garlic, and onion on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast for 30–35 minutes until tomatoes are slightly charred and tender.
3. Transfer roasted vegetables to a blender. Add broth and blend until smooth.
4. Pour mixture into a pot over medium heat. Stir in basil leaves and let simmer for 10 minutes.
5. Use an immersion blender for extra smoothness if desired.
6. Stir in cream and adjust seasoning. Serve hot with grilled cheese or crusty bread.

The simplicity and depth of this roasted tomato basil soup make it a timeless comfort dish.

Perfect on chilly fall evenings, it fills your home with a rich, aromatic warmth that’s hard to beat.

Creamy Wild Rice Mushroom Soup

This hearty and rustic wild rice mushroom soup is an autumn classic, especially loved in colder climates.

Earthy mushrooms and nutty wild rice come together in a creamy, herb-infused broth that’s rich, satisfying, and incredibly cozy.

A perfect one-pot meal for fall, it’s also a great option for meal prep and reheats beautifully.

Ingredients:

• 1 tablespoon butter or olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 8 oz mushrooms, sliced (cremini or button)
• 3/4 cup uncooked wild rice
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon rosemary
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut cream

Instructions:

1. Heat butter or oil in a large pot over medium heat. Sauté onion, celery, and carrots until softened.
2. Add garlic and mushrooms and cook until mushrooms release moisture and brown slightly.
3. Stir in wild rice, broth, thyme, rosemary, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer covered for 45–50 minutes, or until rice is tender.
5. Stir in cream and heat through for another 5 minutes.
6. Adjust seasoning and serve warm.

This creamy wild rice mushroom soup brings the forest to your bowl.

Nutty rice, savory mushrooms, and aromatic herbs create a rich and grounding flavor that reflects the heart of the fall season.

Spiced Pumpkin Soup

This spiced pumpkin soup is the ultimate autumn comfort dish.

Made with canned or fresh pumpkin purée, warming spices, and a creamy finish, it’s both simple and elegant.

The combination of cumin, ginger, and a touch of cayenne gives it a delightful warmth, making it perfect for cozy evenings or as a starter for fall dinners.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (15 oz) pumpkin purée or 2 cups fresh purée
• 3 cups vegetable broth
• 1/2 cup coconut milk or cream
• Salt and pepper to taste
• Optional: pumpkin seeds or swirl of cream for topping

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.
2. Add garlic, cumin, ginger, and cayenne. Stir for 1 minute until fragrant.
3. Stir in pumpkin purée and vegetable broth. Bring to a gentle boil.
4. Reduce heat and simmer for 10–15 minutes.
5. Use an immersion blender or transfer to a blender to purée until smooth.
6. Stir in coconut milk or cream. Season with salt and pepper.
7. Serve hot, topped with pumpkin seeds or a swirl of cream.

Velvety, spicy, and deeply satisfying, this pumpkin soup wraps you in warmth with every spoonful.

It’s quick to make and perfect for everything from casual lunches to elegant fall dinner parties.

Carrot Apple Ginger Soup

This vibrant carrot apple ginger soup brings together the sweetness of carrots and apples with the zing of fresh ginger.

It’s light yet comforting, with a slightly sweet and spicy profile that feels fresh and seasonal.

This soup is a beautiful addition to your autumn menu and pairs wonderfully with crusty bread or a simple salad.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 large carrots, chopped
• 2 apples (peeled, chopped – Honeycrisp or Gala work well)
• 1 tablespoon fresh ginger, grated
• 3 cups vegetable broth
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Optional: Greek yogurt or cashew cream for topping

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onions until soft.
2. Add carrots, apples, and ginger. Cook for 5 minutes, stirring occasionally.
3. Add vegetable broth, cinnamon, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer until carrots are tender, about 20 minutes.
5. Use an immersion blender or standard blender to purée the soup until smooth.
6. Reheat gently if needed. Serve with a dollop of yogurt or cashew cream if desired.

This bright, energizing soup offers a unique take on fall flavors.

It’s perfect for those looking for something a little lighter, but still warm, nourishing, and bursting with seasonal charm.

Sweet Potato and Black Bean Soup

This sweet potato and black bean soup is hearty, wholesome, and deeply flavorful.

The natural sweetness of the potatoes balances the earthy black beans, while a smoky hint of chili and cumin brings it all together.

It’s a satisfying vegetarian option for weeknight dinners or meal prep, and it’s even better the next day.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1 can (15 oz) black beans, rinsed and drained
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional: lime wedges, cilantro, avocado

Instructions:

1. Heat olive oil in a large pot. Add onions and cook until translucent.
2. Stir in garlic, sweet potatoes, cumin, paprika, and chili powder. Cook for 2–3 minutes.
3. Add black beans and vegetable broth. Bring to a boil.
4. Reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
5. Blend part of the soup with an immersion blender for a thicker texture, or leave it chunky.
6. Taste and adjust seasoning. Serve with lime, avocado, or cilantro.

Packed with protein and fiber, this soup is a satisfying and nourishing way to enjoy fall flavors.

It’s easy to make, budget-friendly, and full of warmth and spice—perfect for chilly evenings.

Curried Lentil Soup

Curried lentil soup is a deeply nourishing and flavorful dish that combines earthy lentils with the bold aroma of curry spices.

The addition of carrots and tomatoes enhances its richness, while a splash of lemon juice at the end brightens everything up.

This one-pot wonder is a fall staple, packed with plant-based protein and warmth in every bite.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Juice of half a lemon
• Optional: chopped cilantro

Instructions:

1. Heat olive oil in a large pot. Sauté onion and carrots until soft.
2. Add garlic, curry powder, and cumin. Stir for 1 minute.
3. Add lentils, diced tomatoes, and broth. Bring to a boil.
4. Reduce heat and simmer for about 20 minutes, until lentils are tender.
5. Blend part of the soup with an immersion blender if desired.
6. Stir in lemon juice, season with salt and pepper, and garnish with cilantro.

This soup is satisfying yet light, making it ideal for cool fall lunches or simple dinners.

The spices add an exotic twist while keeping it wholesome and familiar.

Creamy Cauliflower Soup

Creamy cauliflower soup is a minimalist’s dream that doesn’t skimp on comfort.

Roasting the cauliflower first gives it a slightly nutty depth, while blending it with broth and aromatics turns it into a velvety, luxurious meal.

It’s a great option for anyone craving a dairy-free, gluten-free, and cozy fall dish.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 teaspoon thyme
• 1/2 cup coconut milk or heavy cream

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until golden.
2. In a pot, heat the remaining olive oil. Sauté onion and garlic until soft.
3. Add roasted cauliflower, broth, thyme, salt, and pepper. Simmer for 15 minutes.
4. Blend until smooth with an immersion or standard blender.
5. Stir in coconut milk or cream and reheat gently. Adjust seasoning.

This soup delivers comforting flavor with very few ingredients.

It’s the kind of dish that proves you don’t need much to create something hearty and warming for fall.

Italian White Bean Soup

Italian white bean soup is a rustic and nourishing choice for autumn.

With cannellini beans, vegetables, and herbs simmered in a savory broth, it offers a cozy Mediterranean vibe.

The addition of kale or spinach at the end brings freshness and color, making it both healthy and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon rosemary
• 2 cans (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 2 cups chopped kale or spinach
• Salt and pepper to taste
• Grated Parmesan for serving (optional)

Instructions:

1. In a large pot, heat olive oil and sauté onion, carrots, and celery until soft.
2. Add garlic, oregano, and rosemary. Cook for 1 minute.
3. Stir in beans and broth. Bring to a boil, then reduce to a simmer for 20 minutes.
4. Add kale or spinach and simmer another 5 minutes.
5. Season with salt and pepper. Serve hot with grated Parmesan if desired.

This soup is the essence of homey fall cooking—simple ingredients, slow simmering, and a comforting finish.

It’s equally great for busy weeknights or slow weekend meals around the table.

Apple Cheddar Soup

Apple cheddar soup blends the sweetness of apples with the sharp richness of aged cheddar cheese, resulting in a savory, slightly sweet, and silky-smooth soup.

It’s a fun and unexpected twist on fall flavors—perfect for lunch or as a starter for a cozy dinner.

Ingredients:

• 1 tablespoon butter
• 1 onion, chopped
• 2 apples (like Fuji or Honeycrisp), peeled and chopped
• 2 cloves garlic, minced
• 2 tablespoons flour
• 2 cups vegetable broth
• 1/2 teaspoon dry mustard
• 1/4 teaspoon thyme
• 1 cup whole milk or half-and-half
• 1 1/2 cups sharp cheddar cheese, grated
• Salt and pepper to taste

Instructions:

1. Melt butter in a large saucepan over medium heat. Add onion and sauté until soft.
2. Add apples and garlic, cooking for 2–3 minutes.
3. Stir in flour and cook for 1 minute, then slowly add broth, whisking to avoid lumps.
4. Add mustard and thyme, bring to a simmer, and cook until apples are very tender, about 10 minutes.
5. Blend the soup until smooth using an immersion or standard blender.
6. Stir in milk and cheese over low heat until melted. Season to taste and serve warm.

This soup is a delightful balance of savory and sweet.

It’s comforting and creamy but with a touch of tartness that makes it feel fresh and unique—a true fall treat.

Sausage Kale Potato Soup

This hearty soup is a fall classic inspired by Tuscan flavors.

It combines savory sausage, tender potatoes, and leafy kale in a flavorful broth.

It’s filling, rustic, and full of comfort—perfect for family dinners or meal prepping for the week.

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound Italian sausage (mild or spicy)
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 2 cups chopped kale
• 1/2 cup heavy cream (optional)

Instructions:

1. Heat olive oil in a pot and brown the sausage, breaking it up. Remove and set aside.
2. In the same pot, sauté onion and garlic until fragrant.
3. Add potatoes, broth, oregano, salt, and pepper. Simmer until potatoes are tender, about 15–20 minutes.
4. Return sausage to the pot and add kale. Simmer for another 5 minutes.
5. Stir in cream if using, and heat through. Serve hot.

Rich and hearty, this soup is a full meal in a bowl.

The kale adds nutrition and color, while the sausage brings bold, warming flavor that’s ideal for fall.

Broccoli Apple Soup

Broccoli apple soup is a smooth, vibrant green soup that combines fresh broccoli with the subtle sweetness of apples.

It’s light yet creamy, and perfect as a nutrient-packed option that doesn’t feel heavy.

The apple adds just enough brightness to balance the earthy taste of the broccoli.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 apples, peeled and chopped
• 3 cups broccoli florets
• 3 cups vegetable broth
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup plain yogurt or cream (optional)

Instructions:

1. Heat olive oil in a soup pot. Sauté onion until soft.
2. Add apples and broccoli, stirring for 2–3 minutes.
3. Pour in broth and bring to a boil. Reduce heat and simmer until broccoli is very tender, about 15 minutes.
4. Add nutmeg, salt, and pepper, then blend until smooth.
5. Stir in yogurt or cream if desired. Serve warm with crusty bread.

This soup is a clean and modern take on fall comfort food.

With its fresh flavor and smooth texture, it’s a wonderful way to enjoy seasonal produce in a healthy, delicious way.

Pear and Parsnip Soup

Pear and parsnip soup is a silky, slightly sweet autumn dish that blends the earthy flavor of parsnips with the delicate fruitiness of ripe pears.

This unexpected pairing creates a refined, aromatic soup that’s ideal for fall dinners or even as a first course for holiday meals.

Ingredients:

• 1 tablespoon butter or olive oil
• 1 onion, chopped
• 2 ripe pears, peeled and chopped
• 3 parsnips, peeled and sliced
• 1/2 teaspoon ground coriander
• 3 cups vegetable broth
• 1/2 cup cream or coconut milk
• Salt and white pepper to taste

Instructions:

1. Heat butter or oil in a pot. Sauté onion until translucent.
2. Add pears, parsnips, and coriander. Stir for 2–3 minutes.
3. Add broth and bring to a boil. Reduce heat and simmer until parsnips are soft, about 20 minutes.
4. Purée the soup using an immersion blender until smooth.
5. Stir in cream or coconut milk, season to taste, and serve warm.

Elegant and comforting, this soup brings together sweet and savory in a beautifully balanced way.

It’s a great choice when you want something different yet seasonal and deeply satisfying.

Maple Roasted Carrot Soup

Maple roasted carrot soup is a rich, velvety blend of oven-roasted carrots caramelized with maple syrup, paired with aromatic herbs and a creamy finish.

It’s a celebration of fall’s sweetness and warmth in one delicious bowl.

Ingredients:

• 6 large carrots, peeled and chopped
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/4 teaspoon thyme
• 1/2 cup cream or cashew milk
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with maple syrup and 1 tablespoon olive oil. Roast for 25–30 minutes.
2. In a pot, heat the remaining olive oil. Sauté onion and garlic until golden.
3. Add roasted carrots, broth, and thyme. Simmer for 10 minutes.
4. Purée until smooth using a blender.
5. Stir in cream or cashew milk. Adjust seasoning and serve hot.

This soup brings out the natural sweetness of carrots with a deep, roasted flavor that’s enhanced by the maple.

It’s perfect for both cozy nights in and fall entertaining.

Cabbage and White Bean Soup

Cabbage and white bean soup is a rustic, hearty dish that showcases humble ingredients at their best.

With tender cabbage, creamy white beans, and savory broth, it’s warming, filling, and packed with fall goodness. It’s also a budget-friendly and easy meal to prep ahead.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chopped green cabbage
• 2 carrots, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until fragrant.
2. Add cabbage and carrots. Cook until slightly softened.
3. Stir in white beans, broth, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
5. Adjust seasoning as needed and serve hot with a slice of crusty bread.

This soup is a wholesome, no-fuss meal that delivers comfort and nourishment.

It’s a great way to enjoy fall vegetables in a dish that’s both light and satisfying.

Chestnut Mushroom Soup

Chestnut mushroom soup is a rich, earthy, and velvety dish that celebrates the deep flavors of mushrooms and the nuttiness of roasted chestnuts.

This luxurious soup is perfect for a fall dinner party or a special cozy night in, offering both depth and creaminess in every spoonful.

Ingredients:

• 2 tablespoons butter or olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 10 oz chestnut mushrooms (or cremini), sliced
• 1 cup cooked chestnuts, roughly chopped
• 4 cups vegetable broth
• 1/2 teaspoon thyme
• Salt and black pepper to taste
• 1/2 cup cream or coconut milk

Instructions:

1. Heat butter or oil in a large pot. Sauté onion and garlic until translucent.
2. Add mushrooms and cook until they release their moisture and begin to brown.
3. Stir in chestnuts and thyme. Cook for another 2–3 minutes.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 15–20 minutes.
5. Blend the soup until smooth and stir in cream. Adjust seasoning and serve hot.

This soup is comforting, hearty, and full of fall flavor.

The combination of mushrooms and chestnuts creates a savory depth that makes it both rustic and elegant.

Potato Leek Soup

Potato leek soup is a simple yet elegant classic that’s made for fall. Creamy, savory, and satisfying, this soup uses basic ingredients to create a silky and hearty bowl that feels like a warm hug.

It’s perfect served with crusty bread or a fresh salad.

Ingredients:

• 2 tablespoons butter
• 3 large leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1/2 cup cream or milk
• Salt and pepper to taste
• Optional: chives or green onions for garnish

Instructions:

1. Melt butter in a large pot. Add leeks and garlic, sautéing until soft but not browned.
2. Add potatoes and broth. Bring to a boil, then reduce to a simmer for 20 minutes or until potatoes are tender.
3. Blend the soup until smooth with an immersion or regular blender.
4. Stir in cream or milk, season with salt and pepper. Reheat gently.
5. Serve warm, garnished with chopped chives if desired.

This soup is creamy and soothing without being heavy.

It’s a timeless favorite that delivers comfort and coziness with every spoonful, especially during brisk fall evenings.

Moroccan Spiced Carrot Soup

Moroccan spiced carrot soup adds an exotic twist to classic fall flavors.

Infused with warming spices like cumin, coriander, and cinnamon, it balances sweet carrots with complex, bold notes.

This soup is aromatic, colorful, and ideal when you want something both comforting and a little adventurous.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 6 large carrots, peeled and sliced
• 4 cups vegetable broth
• Salt and pepper to taste
• Juice of half an orange (optional)
• Fresh cilantro or yogurt for topping

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until soft.
2. Add cumin, coriander, and cinnamon. Stir for 1 minute until fragrant.
3. Add carrots and broth. Bring to a boil, then simmer for 20–25 minutes until carrots are tender.
4. Blend until smooth. Stir in orange juice, season to taste, and serve with yogurt or cilantro.

This soup is rich with spice and naturally sweet.

It’s a great way to bring new life to seasonal produce and makes for a vibrant, flavorful bowl that warms you from the inside out.

Acorn Squash and Sage Soup

Acorn squash and sage soup is a smooth, savory autumn classic that brings out the natural sweetness of roasted squash with the woodsy, aromatic flavor of fresh sage.

It’s elegant, rich in color, and perfect for both casual dinners and fall holiday starters.

Ingredients:

• 1 acorn squash, halved and seeds removed
• 2 tablespoons olive oil, divided
• Salt and pepper
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh sage, finely chopped (or 1/2 tsp dried)
• 3 cups vegetable broth
• 1/2 cup cream or coconut milk

Instructions:

1. Preheat oven to 400°F (200°C). Drizzle squash halves with 1 tablespoon olive oil, season with salt and pepper, and roast cut side down on a baking sheet for 40 minutes.
2. Once squash is cool, scoop out the flesh and set aside.
3. In a large pot, heat remaining olive oil. Sauté onion and garlic until translucent.
4. Add sage and roasted squash. Stir and cook for 2 minutes.
5. Pour in broth, bring to a boil, then simmer for 10–15 minutes.
6. Blend until smooth, then stir in cream and season to taste.

This soup is earthy, fragrant, and naturally sweet.

The sage gives it a cozy, woodsy finish that makes it feel right at home in any autumn meal.

Barley Vegetable Soup

Barley vegetable soup is a hearty, nutrient-rich dish that brings together wholesome grains and vibrant fall veggies in a flavorful broth.

It’s a perfect make-ahead soup for chilly days, packed with texture and natural goodness.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/2 cup pearl barley
• 1 zucchini or yellow squash, diced
• 1 can (15 oz) diced tomatoes
• 5 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil and sauté onion, carrots, celery, and garlic until softened.
2. Stir in barley, tomatoes, broth, and thyme. Bring to a boil.
3. Reduce heat and simmer for 30–35 minutes, or until barley is tender.
4. Add zucchini in the last 10 minutes of cooking.
5. Season with salt and pepper, garnish with fresh parsley, and serve warm.

This soup is deeply comforting and nourishing, making it a go-to option for weeknight meals or weekend cooking.

The barley adds a chewy, satisfying texture that pairs beautifully with tender vegetables.

Golden Beet and Ginger Soup

Golden beet and ginger soup is a vibrant and slightly sweet autumn soup with a gentle kick from fresh ginger.

It’s light yet flavorful, with a beautiful golden hue that feels bright and warming—an unexpected delight for fall dining.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 tablespoon fresh ginger, grated
• 4 medium golden beets, peeled and chopped
• 2 carrots, chopped
• 4 cups vegetable broth
• Salt and pepper to taste
• Lemon juice (optional)

Instructions:

1. Heat olive oil in a soup pot. Sauté onion until translucent, then add ginger and cook 1 minute.
2. Add beets, carrots, and broth. Bring to a boil, then simmer for 25–30 minutes until vegetables are tender.
3. Blend until smooth. Add a squeeze of lemon juice if desired and season with salt and pepper.
4. Serve hot with a drizzle of olive oil or a swirl of yogurt.

With its fresh ginger zing and natural sweetness, this soup is soothing yet invigorating.

It’s a great choice when you want something light, colorful, and packed with autumn flair.

French Onion Pumpkin Soup

French onion pumpkin soup blends the deep, caramelized flavor of traditional French onion soup with the sweet, creamy richness of pumpkin.

The result is a uniquely autumnal twist on a classic, made even better with melted cheese and crusty bread on top.

Ingredients:

• 2 tablespoons butter
• 3 large onions, thinly sliced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 2 cups pumpkin purée (canned or homemade)
• 4 cups beef or vegetable broth
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Baguette slices and shredded Gruyère or Swiss cheese

Instructions:

1. In a large pot, melt butter over medium heat. Add onions, sugar, and salt. Cook slowly, stirring often, until caramelized (about 25–30 minutes).
2. Stir in thyme and pumpkin purée. Cook for 2 minutes.
3. Add broth and balsamic vinegar. Bring to a simmer and cook for 10–15 minutes.
4. Season with salt and pepper.
5. To serve, ladle soup into oven-safe bowls, top with toasted baguette slices and shredded cheese. Broil until cheese is melted and golden.

This soup is bold, slightly sweet, and beautifully savory.

It’s an impressive yet comforting dish that’s perfect for fall entertaining or cozy nights by the fire.

Corn and Sweet Potato Chowder

Corn and sweet potato chowder is a creamy, slightly sweet soup with hearty vegetables and a touch of smokiness.

It’s a wholesome dish that uses seasonal produce and offers a thick, satisfying texture ideal for brisk fall weather.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 large sweet potato, peeled and diced
• 2 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon thyme
• 1/2 cup cream or milk of choice
• Salt and pepper to taste
• Optional: green onions or bacon crumbles for garnish

Instructions:

1. Heat oil in a soup pot. Sauté onion and garlic until soft.
2. Add sweet potatoes, corn, smoked paprika, thyme, and broth. Bring to a boil.
3. Reduce heat and simmer for 20 minutes until potatoes are tender.
4. Blend about half of the soup to thicken, then return to the pot.
5. Stir in cream, adjust seasoning, and serve with desired toppings.

This chowder is sweet, smoky, and ultra-satisfying.

It’s the kind of soup that warms you up instantly and makes great leftovers for the next day.

Spaghetti Squash and Tomato Soup

Spaghetti squash and tomato soup is a light but hearty option for fall, combining roasted spaghetti squash with a tomato-based broth for a flavorful, textured soup.

It’s a creative twist that turns a favorite fall vegetable into a nourishing bowl of comfort.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 3 cups vegetable broth
• 1/2 teaspoon basil
• 1/4 teaspoon oregano
• Salt and pepper to taste
• Optional: Parmesan cheese and fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Brush squash halves with olive oil and roast cut side down for 35–40 minutes.
2. Once cool, scrape squash into strands with a fork and set aside.
3. In a pot, heat olive oil and sauté onion and garlic. Add tomatoes, broth, basil, and oregano. Simmer for 15 minutes.
4. Stir in spaghetti squash, season to taste, and cook for 5 more minutes.
5. Serve hot, garnished with Parmesan and basil if desired.

This soup is light yet full of body thanks to the squash’s texture.

It’s a healthy, flavorful way to celebrate fall’s bounty in a creative and delicious form.

Conclusion

With over 25 cozy soup recipes to choose from, your fall menu is about to get a serious upgrade. Whether you’re looking for a new go-to weeknight meal or an elegant starter for your autumn dinner party, these soups offer something for everyone. Rich in flavor, easy to make, and perfect for chilly days—this is fall cooking at its finest.