As the leaves begin to change and the crisp autumn air sets in, there’s nothing quite like curling up with a warm, comforting bowl of soup. The flavors of fall – think butternut squash, pumpkin, and apple – are perfectly captured in these 20 cozy soup recipes that will become your new go-to’s for the season. From creamy, comforting classics to bold and spicy options, there’s something on this list for everyone. So why not start planning your cozy fall kitchen with us? In this article, we’ll be sharing our favorite soup recipes that are sure to hit the spot on a chilly day.
Butternut Squash Soup with Sage
Warm up on a chilly day with this comforting soup featuring the sweet and nutty flavors of roasted butternut squash, paired with the earthy aroma of sage.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 tablespoon butter
– 2 teaspoons dried sage leaves
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place on a baking sheet, cut side up.
3. Drizzle with olive oil, sprinkle with salt, and roast for 45 minutes, or until tender.
4. In a large pot, sauté the chopped onion and minced garlic in butter until softened.
5. Add roasted squash, chicken broth, heavy cream (if using), dried sage leaves, salt, and pepper to the pot. Bring to a simmer.
6. Purée the soup with an immersion blender or regular blender until smooth.
7. Serve warm, garnished with additional sage leaves if desired.
Cooking Time: 1 hour 15 minutes
Creamy Pumpkin and Coconut Soup
Warm up with this comforting and creamy soup that combines the flavors of roasted pumpkin and rich coconut milk. Perfect for a chilly fall or winter evening, this recipe is sure to become a new favorite.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 cup coconut milk
– 4 cups chicken or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin with olive oil, onion, garlic, cumin, and smoked paprika on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large pot, combine roasted pumpkin, coconut milk, and broth. Bring to a simmer over medium heat.
3. Reduce heat to low and let soup cook for 10-15 minutes or until heated through.
4. Season with salt and pepper to taste. Garnish with cilantro leaves if desired.
Cooking Time: 45-60 minutes
Roasted Tomato and Red Pepper Soup
Warm up with this vibrant and flavorful soup that showcases the sweetness of roasted tomatoes and red peppers.
Ingredients:
– 3 large tomatoes, cored and halved
– 2 large red bell peppers, seeded and chopped
– 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 basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place tomatoes and red peppers on a baking sheet, drizzle with olive oil, and sprinkle with salt.
3. Roast in the preheated oven for 30 minutes, or until tender and lightly caramelized.
4. In a large pot, sauté chopped onion in a little bit of olive oil until softened.
5. Add roasted tomatoes and red peppers to the pot, along with vegetable broth and heavy cream (if using).
6. Bring the mixture to a simmer, then puree with an immersion blender or regular blender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 45-50 minutes
Spiced Carrot and Ginger Soup
Warm up with this comforting and flavorful soup that combines the sweetness of carrots with the spiciness of ginger.
Ingredients:
– 2 large carrots, chopped
– 1-inch piece of fresh ginger, grated
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– 2 tablespoons olive oil
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, cumin, and coriander. Cook for an additional minute.
3. Add the chopped carrots, grated ginger, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
Cooking Time: 25 minutes
Wild Mushroom and Thyme Soup
This hearty soup is a celebration of the earthy flavors of wild mushrooms and the warmth of thyme, perfect for a chilly day. With a rich broth and tender mushrooms, it’s sure to become a new favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 4 sprigs fresh thyme
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the mushrooms and thyme; cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 10-12 minutes.
3. Pour in the broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the soup has reduced slightly.
4. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with additional thyme if desired.
Cooking Time: 30-40 minutes
Lentil and Kale Soup with Turmeric
This hearty soup combines the warmth of turmeric with the nutty flavor of kale, making it a perfect comfort food for chilly days. This recipe is simple to make and packed with nutritious ingredients.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon ground turmeric
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the lentils, water, turmeric, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
4. Stir in the chopped kale and cook until wilted, about 5 minutes.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Sweet Potato and Black Bean Soup
This velvety soup combines the natural sweetness of sweet potatoes with the savory flavor of black beans, creating a comforting and nutritious meal perfect for a chilly evening.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 4 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: sour cream, cilantro, or shredded cheese for topping
Instructions:
1. In a large pot, sauté the onion, garlic, and bell pepper in a little water until tender.
2. Add the diced sweet potatoes, black beans, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
3. Use an immersion blender (or transfer soup to a blender in batches) to puree until smooth.
4. Taste and adjust seasoning as needed.
5. Serve hot, topped with your choice of optional ingredients.
Cooking Time: 30-35 minutes
French Onion Soup with Gruyère Croutons
Savor the rich flavors of France with this classic onion soup topped with crispy, cheesy croutons.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 tablespoon olive oil
– 4 cups beef broth
– 2 cups grated Gruyère cheese
– 4 slices baguette, toasted
– Salt and pepper to taste
Instructions:
1. In a large saucepan, melt butter over medium heat. Add onions and cook until caramelized, stirring occasionally (about 20 minutes).
2. Add olive oil, then beef broth. Bring to a simmer.
3. Preheat broiler.
4. Toast baguette slices. Top each with a spoonful of soup and sprinkle with Gruyère cheese.
5. Broil for 1-2 minutes, or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Broccoli Cheddar Soup with Crusty Bread
This creamy soup combines the richness of cheddar cheese with the nutritious goodness of broccoli, served alongside a crusty loaf of bread for dipping. Perfect for a cozy evening or a quick lunch.
Ingredients:
– 2 tablespoons butter
– 1 onion, chopped
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 1 cup grated cheddar cheese
– Salt and pepper to taste
– 4 slices crusty bread
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add broccoli, garlic, chicken broth, milk, and cheddar cheese. Bring to a simmer.
3. Reduce heat to low and let soup cook for 15-20 minutes or until broccoli is tender.
4. Season with salt and pepper to taste.
5. Serve hot, accompanied by crusty bread for dipping.
Cooking Time: 20 minutes
Chicken and Wild Rice Soup
Warm up with this comforting and flavorful soup that combines tender chicken, nutty wild rice, and a hint of herbs. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup uncooked wild rice
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, onion, and garlic in a little oil until the chicken is cooked through.
2. Add the wild rice, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 40-45 minutes or until the rice is tender.
3. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Curried Cauliflower Soup with Crispy Chickpeas
Warm up with a flavorful and nutritious soup that combines the comfort of cauliflower with the crunch of crispy chickpeas.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can chickpeas (15 oz)
– 4 cups vegetable broth
– 1 cup coconut milk or heavy cream (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets with 1 tablespoon of oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté onions and garlic in 2 tablespoons of oil until softened.
4. Add curry powder, cumin, and turmeric. Cook for 1 minute.
5. Add roasted cauliflower, chickpeas, vegetable broth, and coconut milk (if using). Bring to a simmer.
6. Reduce heat and let soup cook for 15-20 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with crispy chickpeas (see note) and fresh cilantro leaves.
Cooking Time: 40-50 minutes
Smoky Bacon and Corn Chowder
Warm up with a comforting bowl of smoky bacon and corn chowder, perfect for a cozy night in. This creamy soup is packed with tender vegetables, crispy bacon, and a hint of smokiness.
Ingredients:
– 6 slices of smoky bacon, diced
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup of corn kernels (fresh or frozen)
– 1 medium potato, peeled and diced
– 2 cups of chicken broth
– 1/2 cup of heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, cook the bacon over medium heat until crispy. Remove from heat and set aside.
2. Add the onion and garlic to the pot and sauté until softened, about 3-4 minutes.
3. Add the corn kernels, potato, chicken broth, and heavy cream. Bring to a simmer.
4. Reduce heat and let cook for 15-20 minutes or until potatoes are tender.
5. Stir in the cooked bacon and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Roasted Garlic and Potato Soup
This creamy soup is a perfect comfort food for chilly days, featuring the rich flavors of roasted garlic and potatoes. With minimal effort, you’ll have a delicious and satisfying meal that’s sure to become a favorite.
Ingredients:
– 3-4 large potatoes, peeled and chopped
– 2 heads of garlic, separated into individual cloves
– 1 onion, chopped
– 2 tablespoons olive oil
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss garlic cloves with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté chopped onion in the remaining 1 tablespoon olive oil until softened.
4. Add chopped potatoes, roasted garlic, chicken broth, and heavy cream (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
5. Blend soup until smooth, seasoning with salt and pepper to taste.
6. Serve hot, garnished with parsley or chives if desired.
Cooking Time: Approximately 45-50 minutes
Turkey and Vegetable Soup with Herbs
Warm up with this hearty and flavorful soup that combines the richness of turkey with a variety of colorful vegetables, all infused with aromatic herbs.
Ingredients:
– 1 pound boneless, skinless turkey breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 red bell pepper, sliced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add turkey and cook until browned, about 5 minutes.
3. Add onion, garlic, carrots, celery, and bell pepper. Cook until vegetables are tender, about 10 minutes.
4. Pour in broth, diced tomatoes, thyme, and rosemary. Season with salt and pepper to taste.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until turkey is cooked through.
Cooking Time: 30-35 minutes
Beef and Barley Soup with Root Vegetables
Warm up with a comforting bowl of slow-cooked goodness! This recipe combines the rich flavors of beef, barley, and root vegetables to create a satisfying soup perfect for a chilly evening.
Ingredients:
– 1 pound beef stew meat
– 2 cups mixed root vegetables (carrots, celery, parsnips)
– 1 cup pearl barley
– 4 cups beef broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot or Dutch oven, brown the beef over medium-high heat.
3. Add onion, garlic, and root vegetables; cook until tender.
4. Add barley, broth, and thyme; bring to a boil.
5. Cover and transfer to the preheated oven; simmer for 2 hours or until barley is tender.
6. Season with salt and pepper to taste.
Cooking Time: 2 hours
Thai Coconut Curry Soup with Shrimp
Savor the flavors of Thailand with this creamy and aromatic soup, featuring succulent shrimp swimming in a rich coconut curry broth.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 cups chicken or vegetable broth
– 1 teaspoon Thai red curry paste
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, 3-4 minutes.
2. Add garlic and ginger; cook for an additional minute.
3. Stir in curry paste and cook for 30 seconds.
4. Pour in broth and coconut milk. Bring to a simmer.
5. Add shrimp and cook until pink and cooked through, about 2-3 minutes.
6. Season with salt, pepper, and cumin.
7. Serve hot, garnished with cilantro.
Cooking Time: 15-20 minutes
White Bean and Rosemary Soup
This comforting soup is a perfect blend of creamy white beans, fragrant rosemary, and savory chicken broth. It’s an ideal recipe for a chilly evening or a quick lunch.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the rosemary and cook for an additional minute.
4. Add the cannellini beans, chicken broth, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Use an immersion blender to puree the soup, or allow it to cool and blend in a blender.
6. If desired, stir in heavy cream or half-and-half.
7. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 25-30 minutes
Roasted Beet and Apple Soup
Roasted Beet and Apple Soup Recipe
This sweet and savory soup combines the natural sweetness of roasted beets and apples with a hint of earthy flavor, perfect for a cozy fall or winter evening. With just a few simple ingredients, you can create a delicious and nutritious meal that’s sure to please.
Ingredients:
– 2 large beets
– 1 large apple, peeled and chopped
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh herbs (such as parsley or chives) for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. In a large pot, sauté the onion and garlic in olive oil until softened.
4. Add the chopped apple and roasted beets to the pot. Pour in vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes, or until the soup has reached desired consistency.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs.
Cooking Time: 1 hour 15 minutes
Split Pea Soup with Ham Hock
A classic comfort food, this split pea soup recipe is elevated by the rich flavor of a ham hock, making it perfect for a chilly day or a cozy dinner.
Ingredients:
– 1 pound dried split peas
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 ham hock (about 6 ounces)
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the ham hock, split peas, chicken broth, and thyme to the pot.
4. Bring to a boil, then reduce the heat to low and simmer for 45-50 minutes or until the peas are tender.
5. Remove the ham hock from the pot and let it cool. Once cooled, remove the meat from the bone and chop into bite-sized pieces.
6. Add the chopped ham back into the soup and season with salt and pepper to taste.
Cooking Time: 50-60 minutes
Mexican Street Corn Soup with Lime Crema
This creamy and flavorful soup captures the essence of Mexican street corn, with the added bonus of a zesty lime crema to tie it all together. Perfect for a chilly evening or as a comforting pick-me-up.
Ingredients:
– 2 cups corn kernels
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– Lime crema (recipe below)
Lime Crema:
– 2 tablespoons freshly squeezed lime juice
– 2 tablespoons sour cream
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add corn kernels, cumin, salt, and pepper. Cook for 5 minutes or until corn is tender.
3. Pour in chicken broth and bring to a simmer.
4. Stir in heavy cream and cook for an additional 2-3 minutes or until soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves and dollop of lime crema.
Cooking Time: 20-25 minutes
Summary
As the weather cools down, warm up with these 20 cozy soup recipes perfect for fall comfort. From creamy pumpkin and coconut to hearty lentil and kale, there’s something for everyone. Try roasted tomato and red pepper soup with a swirl of creme fraiche or smoky bacon and corn chowder. For a taste of the holidays, make French onion soup with gruyère croutons or split pea soup with ham hock. Whether you’re in the mood for something light and refreshing or rich and indulgent, these soups are sure to hit the spot.