As the leaves start to fall and the crisp autumn air sets in, there’s nothing like a warm and cozy bowl of soup to comfort your soul. As the season transitions from summer to fall, our taste buds crave heartier, more satisfying flavors that evoke the warmth and coziness of the season. In this article, we’re sharing 20 delicious and comforting soup recipes that are sure to become new favorites in your household.
From classic butternut squash to spicy sausage and kale, these soups are perfect for a chilly fall evening. Whether you’re looking for a vegetarian option or something with a little more protein, there’s something on this list for everyone.
Stay tuned for the full recipe list, featuring everything from creamy broths to hearty stews, and get ready to cozy up with a bowl of your new favorite soup!
Creamy Butternut Squash Soup
Warm up with this comforting and creamy soup that’s perfect for any season. This recipe showcases the sweet and nutty flavor of butternut squash, elevated by a hint of aromatic spices.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with butter, cumin, smoked paprika, salt, and pepper on a baking sheet.
3. Roast for 45-50 minutes, or until squash is tender.
4. In a blender or food processor, puree roasted squash, onion, garlic, and broth until smooth.
5. Stir in heavy cream or half-and-half.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Spiced Pumpkin and Coconut Soup
This comforting soup combines the sweetness of pumpkin with the creaminess of coconut, all wrapped up in a blend of warm spices. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, coriander, cinnamon, and nutmeg. Cook for 1 minute.
3. Add the pumpkin, coconut milk, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Roasted Carrot and Ginger Soup
Roasted Carrot and Ginger Soup Recipe
Warm up with a comforting bowl of roasted carrot and ginger soup, perfect for a cozy night in or a light lunch. This vibrant orange soup is infused with the sweetness of carrots and the spiciness of fresh ginger.
Ingredients:
– 4 large carrots, peeled and chopped
– 2 inches fresh ginger, peeled and grated
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss carrots and ginger with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, sauté chopped onion in a little bit of olive oil until softened.
4. Add roasted carrot mixture, vegetable broth, and heavy cream (if using). Bring to a boil, then simmer for 15-20 minutes or until carrots are very tender.
5. Blend the soup until smooth. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Harvest Vegetable Soup with Kale
This hearty soup celebrates the flavors of fall, featuring a medley of seasonal vegetables and tender kale. Perfect for a cozy dinner or lunch, this recipe is easy to make and packed with nutrients.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cups mixed vegetables (such as butternut squash, zucchini, and red bell pepper)
– 4 cups vegetable broth
– 1 cup chopped kale leaves
– Salt and pepper to taste
– Optional: 1/2 teaspoon dried thyme
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add the mixed vegetables and broth; bring to a boil, then reduce heat and simmer for 15-20 minutes or until the vegetables are tender.
4. Stir in the chopped kale and cook until wilted, about 2-3 minutes.
5. Season with salt, pepper, and thyme (if using).
6. Serve hot, garnished with additional kale leaves if desired.
Cooking Time: 25-30 minutes
French Onion Soup with Gruyère Croutons
This classic French soup gets a delightful twist with crispy Gruyère croutons adding a rich, buttery flavor to the caramelized onions and savory broth.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons unsalted butter
– 1 teaspoon sugar
– 6 cups beef broth
– 1 cup grated Gruyère cheese
– 4 slices of baguette, cut into 1-inch cubes (for croutons)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large saucepan, melt butter over medium heat. Add sliced onions and cook until caramelized, stirring occasionally (about 20-25 minutes).
3. Add sugar, beef broth, salt, and pepper to the saucepan. Bring to a simmer and cook for an additional 10 minutes.
4. Meanwhile, toss bread cubes with melted butter and sprinkle with Gruyère cheese. Bake in the oven until golden brown and crispy (about 5-7 minutes).
5. Ladle soup into bowls and top each bowl with a crouton. Serve immediately.
Cooking Time: 35-40 minutes
Wild Mushroom and Barley Soup
Warm up with this hearty and earthy soup that combines the rich flavors of wild mushrooms with nutty barley. This recipe is perfect for a cozy night in or as a comforting side dish.
Ingredients:
– 1 cup mixed wild mushrooms (such as chanterelle, cremini, and oyster), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup pearled barley
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
5. Add the barley, broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the barley is tender.
6. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Smoky Sweet Potato and Black Bean Soup
This hearty soup combines the natural sweetness of sweet potatoes with the smokiness of chipotle peppers, all tied together with creamy black beans. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can (15 oz) black beans, drained and rinsed
– 2 chipotle peppers in adobo sauce, chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, or crushed tortilla chips for topping
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chopped sweet potatoes, chipotle peppers, and cumin. Cook for 5 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Stir in the black beans. Season with salt and pepper to taste.
6. Serve hot, topped with your choice of sour cream, shredded cheese, or crushed tortilla chips.
Cooking Time: 35-40 minutes
Curried Cauliflower and Apple Soup
This warm and comforting soup combines the sweet flavors of apples with the earthy sweetness of cauliflower, all tied together with a hint of Indian-inspired curry spices. Perfect for a chilly evening or as a healthy lunch option.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 medium-sized apples, peeled and chopped
– 2 tablespoons of unsalted butter
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of curry powder
– 1/2 teaspoon of ground cumin
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 4 cups of vegetable or chicken broth
– 1 cup of heavy cream (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add cauliflower, apples, curry powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until vegetables are tender.
4. Use an immersion blender to puree the soup or transfer to a blender and blend until smooth.
5. If desired, stir in heavy cream to add richness.
6. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Roasted Tomato and Red Pepper Soup
This recipe brings out the natural sweetness of roasted tomatoes and red peppers, blended with aromatic spices to create a comforting and flavorful soup.
Ingredients:
– 3 lbs. ripe tomatoes, cored and halved
– 2 large red bell peppers, seeded and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable or chicken broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss tomatoes and red peppers with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes, or until vegetables are tender and lightly caramelized.
4. Sauté onion and garlic in a large pot over medium heat until softened.
5. Add roasted vegetables, broth, and smoked paprika to the pot.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
7. Purée soup with an immersion blender or regular blender.
8. Season with salt and pepper to taste.
Cooking Time: Approximately 1 hour
Lentil and Spinach Soup with Lemon
This hearty soup is a perfect blend of flavors, combining the earthy taste of lentils with the brightness of lemon. The addition of spinach adds a burst of nutrients, making it a great option for a quick and satisfying meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup fresh spinach leaves
– 2 teaspoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the lentils, broth, diced tomatoes, and lemon juice. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Stir in the spinach leaves and season with salt and pepper to taste.
5. Serve hot, garnished with additional lemon wedges if desired.
Cooking Time: 30-40 minutes
Chicken and Wild Rice Soup
Warm up with this comforting and flavorful soup, perfect for a cozy night in. This recipe combines the savory taste of chicken with the nutty texture of wild rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed wild rice blend (with brown rice, white rice, and wild rice)
– 4 cups low-sodium chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chicken and cook until browned on all sides.
3. Add the wild rice, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until the rice is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Creamy Broccoli and Cheddar Soup
This comforting soup is a perfect blend of tender broccoli florets, rich cheddar cheese, and creamy texture. A simple yet satisfying meal for any time of the year.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups broccoli florets
– 2 cups chicken or vegetable broth
– 1 cup milk
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the broccoli florets, broth, and milk. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the broccoli is tender.
3. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
4. Stir in the grated cheddar cheese until melted and well combined. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped chives or scallions if desired.
Cooking Time: 20-25 minutes
Turkey and Dumpling Soup
Warm up with this comforting soup that combines tender turkey, soft dumplings, and a rich broth. Perfect for a chilly evening or a pick-me-up any time of the year.
Ingredients:
– 1 pound boneless, skinless turkey breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups milk or half-and-half
– 2 cups dumpling mixture (see below)
Dumpling Mixture:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup butter, melted
Instructions:
1. In a large pot or Dutch oven, sauté the turkey, carrots, celery, and onion in butter until browned.
2. Add broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Combine milk, flour, and dumpling mixture to form dumplings. Drop into pot and cook for an additional 10-15 minutes or until dumplings float.
4. Serve hot and enjoy!
Cooking Time: Approximately 45 minutes.
Spicy Sausage and Kale Soup
This hearty soup combines spicy sausage with nutritious kale and potatoes for a satisfying and flavorful meal. Perfect for a chilly evening, this recipe is quick to prepare and packed with nutrients.
Ingredients:
– 1 pound spicy sausage (such as chorizo or Italian sausage), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 large potato, peeled and diced
– 2 cups kale leaves, stems removed and discarded, leaves torn into bite-sized pieces
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the sausage and cook until browned, about 5 minutes.
2. Remove the sausage from the pot and set aside. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the chicken broth, potato, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
4. Stir in the kale and cooked sausage; cook until the greens have wilted, about 2-3 minutes.
Cooking Time: 30-40 minutes
Beef and Barley Stew
This classic stew recipe is a comforting blend of tender beef, nutty barley, and flavorful vegetables, perfect for a chilly evening or a satisfying weeknight meal.
Ingredients:
– 2 lbs beef stew meat
– 1 cup pearl barley
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups beef broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef, then set aside.
3. Add onions, garlic, carrots, and celery; cook until tender (5-7 minutes).
4. Add barley, diced tomatoes, broth, thyme, salt, and pepper. Stir to combine.
5. Return beef to pot; bring to a boil, then reduce heat and simmer (1 1/2 hours or overnight).
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 1 1/2 hours
Thai Coconut Curry Soup
This creamy and aromatic soup is a classic Thai dish that combines the richness of coconut milk with the warmth of curry spices, perfect for a comforting meal. With this simple recipe, you can create a delicious and authentic Thai-inspired soup at home.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 2 cups coconut milk
– 4 cups chicken or vegetable broth
– 1/2 cup chopped bell peppers (any color)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened.
2. Stir in curry paste; cook for 1 minute.
3. Pour in coconut milk and broth; bring to a simmer.
4. Add bell peppers; season with salt and pepper.
5. Simmer soup for 15-20 minutes or until vegetables are tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Roasted Garlic and Potato Soup
A rich and creamy soup that combines the comforting flavors of roasted garlic and potatoes, perfect for a cozy evening meal.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 heads of garlic, separated into individual cloves
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss potato cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté chopped onion in the remaining 1 tablespoon olive oil until softened.
4. Add roasted garlic cloves to the pot and cook for an additional 2-3 minutes.
5. Add broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are fully incorporated.
6. Use an immersion blender or transfer soup to a blender, blending until smooth.
7. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
8. Serve hot, garnished with chives or parsley if desired.
Cooking Time: 45-50 minutes
White Bean and Rosemary Soup
This hearty soup combines the creamy texture of cannellini beans with the earthy flavor of rosemary, perfect for a cozy evening meal. With minimal prep work and gentle simmering, this recipe is an ideal option for a weeknight dinner.
Ingredients:
– 1 cup dried cannellini beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. In a large pot, heat oil over medium-high. Add onion and cook until translucent, about 5 minutes.
2. Add garlic, rosemary, and soaked beans; cook for an additional 1-2 minutes.
3. Pour in broth, diced tomatoes, and salt to taste. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beans are tender.
4. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 45 minutes
Autumn Minestrone with Squash
As the seasons change, warm up with a hearty and flavorful Autumn Minestrone that incorporates roasted squash for added depth and comfort. This recipe is perfect for a chilly fall evening or a cozy weekend meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1 cup frozen green beans
– 1/2 cup grated Parmesan cheese
– 1 tsp dried thyme
– Salt and pepper, to taste
– Extra virgin olive oil, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with 2 tbsp olive oil, salt, and pepper. Roast for 30-40 minutes or until tender.
2. In a large pot, sauté onion and garlic in 1 tsp olive oil until softened. Add broth, diced tomatoes, pasta, green beans, thyme, salt, and pepper. Bring to a boil; reduce heat and simmer for 15-20 minutes or until pasta is al dente.
3. Stir in roasted squash and Parmesan cheese. Serve hot, drizzled with extra virgin olive oil if desired.
Cooking Time: 45-50 minutes
Apple and Squash Bisque
Start your fall season with a warm and comforting bowl of apple and squash bisque, blending the sweetness of apples with the earthiness of roasted butternut squash. This recipe is perfect for a chilly evening or as a starter for a holiday meal.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 3-4 apples, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in the oven for about 45 minutes, or until soft.
3. In a large pot, sauté the chopped onion and butter until softened.
4. Add the roasted squash, chopped apples, chicken broth, and heavy cream to the pot.
5. Bring to a simmer and puree with an immersion blender or regular blender until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour
Summary
Get cozy this fall with these 20 delicious soup recipes! From creamy butternut squash to spicy sausage and kale, there’s something for everyone. Try roasted carrot and ginger, harvest vegetable soup with kale, or French onion soup with Gruyère croutons. For a change of pace, whip up wild mushroom and barley, smoky sweet potato and black bean, or curried cauliflower and apple soups. Whether you’re in the mood for something comforting and classic or adventurous and bold, these recipes are sure to warm your heart and belly this fall season.
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