9 Delicious Fall Soup Recipes to Warm Up Your Autumn

As the leaves change color and the air becomes crisp, there’s nothing more comforting than a warm bowl of soup.

Fall is the perfect time to enjoy the rich, hearty flavors of the season’s best ingredients. From creamy pumpkin to savory chicken and wild rice, these nine fall soup recipes will keep you cozy all season long.

1. Creamy Pumpkin Soup

Ingredients:

• 2 lbs pumpkin, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic until soft.
2. Add the pumpkin and cook for 5 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer until the pumpkin is tender, about 20 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the heavy cream, cinnamon, nutmeg, salt, and pepper.
7. Simmer for an additional 5 minutes before serving.

Tips for a Perfect Pumpkin Soup:

• For a richer flavor, roast the pumpkin before adding it to the soup.
• Garnish with toasted pumpkin seeds or a swirl of cream.

Variations:

• For a vegan version, substitute the heavy cream with coconut milk.

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2. Butternut Squash and Apple Soup

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 apples, peeled and chopped
• 1 onion, chopped
• 3 cups chicken broth
• 1/2 cup apple cider
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion until translucent.
2. Add the butternut squash and apples, cooking for 5 minutes.
3. Pour in the chicken broth and apple cider, and bring to a boil.
4. Reduce heat and simmer until the squash is tender, about 25 minutes.
5. Puree the soup with an immersion blender until smooth.
6. Stir in the ginger, cinnamon, salt, and pepper.

Health Benefits:

Butternut squash is rich in vitamins A and C, while apples add natural sweetness and fiber.

Serving Suggestions:

Serve with a dollop of Greek yogurt and a sprinkle of cinnamon.

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3. Classic French Onion Soup

Ingredients:

• 6 large onions, thinly sliced
• 4 tbsp butter
• 2 cloves garlic, minced
• 8 cups beef broth
• 1/2 cup dry white wine
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• 1 baguette, sliced
• 2 cups Gruyère cheese, grated

Instructions:

1. In a large pot, melt the butter and sauté the onions over low heat until caramelized, about 40 minutes.
2. Add the garlic and cook for an additional minute.
3. Pour in the beef broth, wine, and Worcestershire sauce.
4. Simmer for 30 minutes, seasoning with salt and pepper.
5. Ladle the soup into oven-safe bowls, top with baguette slices, and cover with Gruyère cheese.
6. Broil in the oven until the cheese is melted and bubbly.

The Key to Perfect Caramelized Onions:

Patience is key—cook the onions low and slow to achieve a deep, sweet flavor.

Optional Additions:

Add a splash of brandy for extra depth of flavor.

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4. Harvest Vegetable Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 potatoes, peeled and cubed
• 1 zucchini, sliced
• 1 cup green beans, trimmed and halved
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery, cooking until softened.
3. Stir in the garlic and cook for another minute.
4. Add the potatoes, zucchini, green beans, diced tomatoes, and vegetable broth.
5. Season with thyme, basil, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 30 minutes, until the vegetables are tender.

Customizing Your Vegetable Soup:

Feel free to add or substitute any vegetables based on what you have on hand.

Nutritional Highlights:

This soup is low in calories and packed with vitamins and fiber.

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5. Roasted Tomato Basil Soup

Ingredients:

• 2 lbs ripe tomatoes, halved
• 4 cloves garlic, peeled
• 1 onion, quartered
• 4 tbsp olive oil
• Salt and pepper to taste
• 4 cups chicken broth
• 1/2 cup fresh basil leaves
• 1/4 cup heavy cream (optional)

Instructions:

1. Preheat oven to 400°F.
2. Arrange the tomatoes, garlic, and onion on a baking sheet. Drizzle with olive oil, and season with salt and pepper.
3. Roast for 25-30 minutes, until the tomatoes are soft and caramelized.
4. Transfer the roasted vegetables to a pot and add the chicken broth.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Puree the soup with an immersion blender until smooth.
7. Stir in the fresh basil and cream, if using.

Roasting Tips:

Roasting the tomatoes intensifies their flavor, making this soup rich and delicious.

Pairing with Grilled Cheese:

A classic combo, try using a sharp cheddar or adding a slice of tomato inside the sandwich.

6. Corn and Potato Chowder

Ingredients:

• 4 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups corn kernels (fresh or frozen)
• 3 potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter and sauté the onion and garlic until soft.
2. Add the potatoes and cook for 5 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
4. Stir in the corn and smoked paprika, and cook for an additional 5 minutes.
5. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
6. Stir in the heavy cream, salt, and pepper.
7. Simmer for 5 more minutes before serving. Garnish with fresh parsley.

Customization Tips:

• Add diced bacon or ham for a heartier version.
• For a lighter option, substitute the cream with milk.

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7. White Bean and Kale Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chopped kale
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion, garlic, carrots, and celery until softened, about 5-7 minutes.
2. Add the vegetable broth, cannellini beans, thyme, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in the chopped kale and simmer for an additional 5-10 minutes, until the kale is tender.
4. Season with salt and pepper to taste before serving.

Health Benefits:

This soup is rich in fiber and antioxidants, making it a healthy and filling meal.

Serving Suggestions:

Top with grated Parmesan cheese or a drizzle of olive oil for added richness.

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8. Mushroom Barley Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups mushrooms, sliced (cremini or button)
• 2 carrots, diced
• 1 cup pearl barley, rinsed
• 6 cups beef or vegetable broth
• 1 tbsp soy sauce
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion, garlic, and mushrooms until the mushrooms release their moisture and begin to brown, about 10 minutes.
2. Add the carrots, barley, and broth. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the barley is tender.
3. Stir in the soy sauce, thyme, salt, and pepper.
4. Garnish with fresh parsley before serving.

Flavor Enhancements:

For extra richness, stir in a tablespoon of butter or a splash of cream before serving.

Serving Suggestions:

Serve with a crusty loaf of bread to soak up the savory broth.

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9. Sausage and Lentil Soup

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian sausage, removed from casing
• 1 onion, chopped
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Brown the sausage, breaking it into pieces as it cooks.
2. Add the onion, carrots, and garlic, and cook until softened, about 5 minutes.
3. Stir in the lentils, chicken broth, diced tomatoes, oregano, and red pepper flakes.
4. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Variations:

For a vegetarian version, replace the sausage with a plant-based sausage or omit it altogether, and use vegetable broth.

Serving Suggestions:

Pair with a simple green salad for a complete, satisfying meal.

Final Thoughts

As the cool breeze of autumn sets in, there’s no better way to embrace the season than with a comforting bowl of soup.

These nine fall soup recipes capture the rich, warm flavors of seasonal ingredients like pumpkin, butternut squash, mushrooms, and hearty beans. Whether you’re looking for something creamy, savory, or packed with wholesome vegetables, these soups offer a delicious way to stay cozy all season long.

Don’t be afraid to experiment with variations and add your own personal touch to these dishes—happy cooking!