Fall soup recipes you’ll want all season

There’s something about the first chill in the air that makes you crave a warm bowl of soup. Cozy, comforting, and endlessly versatile, soup is the perfect way to embrace fall’s best flavors. Whether you’re drawn to rich and creamy blends or hearty veggie-packed broths, these fall soup recipes will carry you through the season … and probably straight into winter.

1. Creamy butternut squash soup

Smooth, slightly sweet, and full of autumn warmth, butternut squash soup is a fall staple for a reason. Roast your squash with olive oil, salt, and pepper to bring out its natural caramelized flavor before blending it with sautéed onion, garlic, and a splash of vegetable or chicken broth.

For extra richness, stir in a swirl of coconut milk or cream before serving. Top it with roasted pumpkin seeds or a drizzle of maple syrup for that final fall touch.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable or chicken broth
• ½ cup coconut milk or heavy cream
• Salt and pepper, to taste
• Optional: roasted pumpkin seeds, drizzle of maple syrup

Instructions:

1. Roast squash at 400°F for 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic in olive oil until soft.
3. Add roasted squash and broth. Simmer for 10 minutes.
4. Blend until smooth, then stir in coconut milk.
5. Season and top with seeds or syrup before serving.

2. Rustic chicken and wild rice soup

This soup tastes like a hug in a bowl. Start with a classic base of onions, carrots, and celery, then add shredded chicken, nutty wild rice, and a handful of fresh herbs like thyme and rosemary.

The rice adds a satisfying chew, while a touch of cream makes it velvety without feeling heavy. It’s the kind of soup you’ll want simmering on the stove on a lazy Sunday.

Ingredients:

• 1 tbsp butter or olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 cup cooked shredded chicken
• ¾ cup wild rice (uncooked)
• ½ cup cream or milk (optional)
• Fresh thyme, salt, and pepper

Instructions:

1. In a pot, heat oil and sauté onion, carrots, and celery for 5–7 minutes.
2. Add garlic, chicken broth, and wild rice. Bring to a boil.
3. Reduce heat and simmer 45–50 minutes, until rice is tender.
4. Stir in chicken and cream. Simmer 5 minutes more.
5. Season to taste and garnish with thyme.

3. Roasted tomato basil soup

If you think tomato soup is only for summer, think again. Roasting your tomatoes first gives this version a deep, slightly smoky flavor that pairs beautifully with fresh basil and garlic.

Blend until smooth and finish with a drizzle of olive oil or a spoonful of mascarpone for extra creaminess. And of course … don’t forget the grilled cheese for dunking.

Ingredients:

• 8–10 ripe tomatoes, halved
• 1 onion, quartered
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• 3 cups vegetable broth
• ½ cup fresh basil leaves
• 1 tsp sugar (optional)
• Salt and pepper to taste

Instructions:

1. Roast tomatoes, onion, and garlic at 425°F for 25–30 minutes.
2. Transfer to a pot, add broth and basil, and simmer for 10 minutes.
3. Blend until smooth. Add sugar if needed to balance acidity.
4. Serve with a drizzle of olive oil or a spoon of mascarpone.

4. Curried sweet potato and carrot soup

Looking for something with a little kick? This curried sweet potato and carrot soup strikes the perfect balance between sweet and spicy. Sauté onions, garlic, and ginger, then add curry powder, sweet potatoes, and carrots.

Simmer until tender, blend until silky, and finish with a squeeze of lime and a dollop of yogurt or coconut cream. It’s vibrant, warming, and surprisingly refreshing.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tsp curry powder
• 2 large sweet potatoes, peeled and diced
• 3 carrots, sliced
• 4 cups vegetable broth
• Juice of ½ lime
• Coconut milk or yogurt, for topping

Instructions:

1. Sauté onion, garlic, and ginger in olive oil until fragrant.
2. Stir in curry powder, sweet potatoes, and carrots.
3. Add broth and simmer until vegetables are soft (about 20 minutes).
4. Blend until smooth. Add lime juice.
5. Serve with a swirl of coconut milk or yogurt.

5. Mushroom barley soup

Earthy and hearty, mushroom barley soup brings serious comfort. Use a mix of cremini, shiitake, and portobello mushrooms for depth, and cook them down with onion, garlic, and a splash of soy sauce or Worcestershire for umami.

Add vegetable broth, pearl barley, and fresh thyme, then let it simmer until the barley is tender. The result is a rustic, filling soup that feels like fall in every bite.

Ingredients:

• 1 tbsp butter or olive oil
• 1 onion, diced
• 3 cups mixed mushrooms, sliced
• 2 cloves garlic, minced
• 6 cups vegetable or beef broth
• ¾ cup pearl barley
• 1 tbsp soy sauce or Worcestershire
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Heat oil in a large pot. Sauté onion and garlic until soft.
2. Add mushrooms and cook until golden and reduced.
3. Stir in barley, broth, soy sauce, and thyme.
4. Simmer for 45–50 minutes, until barley is tender.
5. Season and serve with crusty bread.

6. Spiced pumpkin soup

Pumpkin soup doesn’t have to taste like pie, though it can if you want it to. For a savory twist, combine puréed pumpkin with onions, garlic, a pinch of nutmeg, and a dash of cayenne for heat.

Blend until smooth, then stir in a little cream or coconut milk. Garnish with toasted seeds or crispy croutons for crunch. It’s the perfect pick-me-up for a chilly afternoon.

Ingredients:

• 2 tbsp butter or oil
• 1 onion, chopped
• 2 cups pumpkin purée (fresh or canned)
• 3 cups vegetable broth
• ¼ tsp nutmeg
• ⅛ tsp cayenne pepper
• ½ cup cream or coconut milk
• Salt and pepper

Instructions:

1. Sauté onion in butter until soft.
2. Add pumpkin, broth, and spices. Bring to a boil.
3. Simmer for 10 minutes.
4. Blend until smooth, then stir in cream.
5. Garnish with croutons or toasted pumpkin seeds.

7. Classic French onion soup

When you want something indulgent, French onion soup delivers. Slowly caramelize onions until deep golden brown, then deglaze with a splash of wine and simmer in rich beef broth.

Ladle into oven-safe bowls, top with toasted baguette slices, and cover with melted Gruyère. The bubbling cheese crust is worth every second of patience.

Ingredients:

• 4 large onions, thinly sliced
• 3 tbsp butter
• 1 tsp sugar
• 6 cups beef broth
• ½ cup white wine (optional)
• 1 tsp thyme
• Baguette slices
• 1 cup grated Gruyère or Swiss cheese

Instructions:

1. Melt butter in a large pot. Add onions and sugar.
2. Cook on low for 30–40 minutes, stirring often, until caramelized.
3. Add wine (if using), broth, and thyme. Simmer 15 minutes.
4. Ladle into oven-safe bowls, top with baguette slices and cheese.
5. Broil until cheese is melted and golden.

Cozy up with a warm bowl of soup this fall

Fall is all about slowing down and savoring simple comforts and nothing captures that better than a homemade soup. Whether you’re using up garden vegetables, craving creamy comfort, or trying something with a little spice, these fall soup recipes are your go-to for staying warm, nourished, and satisfied all season long.