19 Simply Scrumptious Ideas for Fall Soups

fall soups

SWEATER WEATHER! Comfort food, hearty stews, knitted sweaters, wool socks, I could go on! How could you not fall in love with this season? Here are some fall soups and recipes you can eat while cuddled up under a blanket by the blazing fire.

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Soups, Sweaters, and Simple Pleasures

The BEST part about soups is that you can usually toss the ingredients into a slow cooker in the morning, set it on low, and it’s all ready to go once you get home! We want an easy-to-make meal that keeps us full. Because we all know: the days are getting shorter, the weather is getting colder, and we’d much rather be spending more time with the ones we love than at a hot stove. Whether it’s a side dish or the main event, grab your ladle and get ready for these tasty, simmering soup recipes.

Vegetable/Squash-Based Soup Recipes

Pumpkin Soup: You may see everything “pumpkin spice” in the fall, but a creamy, roasted pumpkin soup is the perfect fall meal. It’s got plenty of vital nutrients and pairs perfectly with a hot and crispy sandwich straight off the panini press.

Sweet Potato Soup: One of my favorite foods of all time is sweet potato. It’s hearty, it’s a little sweet, and it complements many different flavors! Sweet potatoes are also packed with essential nutrients and fiber and add such a vibrant color to a dish! You could even go the sweet and spicy route with this potato soup.

Butternut Squash Soup: Similarly to pumpkin soup, this winter squash makes for a buttery, savory soup that will keep you warm and toasty. The butternut squash has earthy and nutty flavors that are perfect for the fall. You can also make an acorn squash variation if that’s what you prefer (or if you’re like me– because it’s on sale).

fall soups

Butternut Squash Soup

The perfect fall soup that dishes up one of the best flavors of the season! It’s vegan, too!
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 159 kcal


  • 2 tbsp Extra-virgin olive oil
  • 1 large yellow onion chopped
  • 1/2 tsp salt
  • 1 3 lb Butternut squash peeled, seeded, and cubed
  • 3 garlic cloves minced
  • 1 tbsp fresh sage chopped
  • 1/2 tbsp fresh rosemary minced
  • 1 tsp fresh ginger grated
  • 3-4 cups vegetable broth
  • fresh ground pepper


Butternut Squash Soup

  • Heat the oil in a large pot over medium heat.
  • Add the onion, salt, and pepper (to taste) and sauté until soft, about 5-8 minutes.
  • Add squash and cook until it starts to soften, occasionally stirring, for 8-10 minutes.
  • Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds-1 minute. Add 3 cups of the vegetable broth.
  • Bring to a boil, cover, and reduce to a simmer. Cook until the squash is tender, which should be about 20-30 minutes.
  • Let the soup cool slightly and pour the soup into a blender and pulse until smooth. Work in batches if you need to. If the soup is too thick, add up to 1 cup more broth and blend. Season to taste.


Serve with chopped parsley, toasted pepitas, and crusty bread


Calories: 159kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 665mgPotassium: 40mgFiber: 1gSugar: 2gVitamin A: 273IUVitamin C: 2mgCalcium: 14mgIron: 1mg
Keyword fall, winter
Tried this recipe?Let us know how it was!

Recipes for Fall Soups With Legumes

Split Pea Soup: The Rescuers Down Under has a scene where a cricket uses a fallen pea from the human’s restaurant to make an entire pot of split pea soup in a thimble. He then serves it to the tiny critters dining atop the restaurant’s chandelier, and I have to say, it really made me want that split pea soup. If you make it, we would recommend using more than one pea. Pair it with some good bread and cheese, and you’ll be all set!

Lentil Soup: This is perfect if you’re a vegetarian or you just want to take advantage of protein-packed lentils. My family friend Sheryl always makes it in the fall, and her kids are always excited to be eating it for days.

Recipes for Fall Soups With Chicken or Pork

Creamy Chicken Noodle Soup: I used to be an advocate of broth-based chicken noodle soup, but then I tried a cream-based alternative, and I never looked back. If you use half-and-half or heavy cream, it’s velvety and creamy, everything you’d want in a fall soup. However, if you’re dairy-free, the classic broth-based soup can be just as yummy. We like to use the low-sodium chicken broth and season the soup to our own taste.

Creamy Chicken and Wild Rice Soup: There’s nothing that keeps you satisfied and full, quite like chicken and rice soup. The wild rice is great if you’re gluten-free and trying to avoid noodles. Soups like this are perfect for those snowy winter days or a brisk fall sunset on the back porch. The steam rising from your hot bowl of chicken soup. You’re wrapped in a fuzzy blanket. The dog’s snoring at your feet. Sipping on a cup of warm apple cider. I’m sorry, what were we talking about?

Italian Sausage Soup: This perfectly seasoned, richly flavored soup is made with Italian seasoned pork sausage, orzo pasta, lots of tender, fresh vegetables, plenty of herbs, salt, fresh ground black pepper, and garlic. In other words, you’ll get plenty of rich, herbaceous flavor in every spoonful. Instead of orzo, you can substitute tortellini, too!

Fall Soup Recipes With Beef

Beef and Vegetable Soup: One of my mom’s best fall recipes is a beef and vegetable tomato-based soup. Okay, it’s more like a stew. It’s great the first night, but even better the second or third day when you reheat it for lunch. It’s chock-full of celery, carrots, peas, green beans, corn, onions, and canned tomatoes. Top with cornbread, or dunk your biscuits!

Hamburger Soup: I first heard about this recipe idea from the Pioneer Woman. It’s all the flavors of a gourmet hamburger tossed into a hearty soup! Along with ground beef, you can also add whatever autumn vegetables you want: zucchini, green beans, corn, or even mushrooms! It’s meaty, hearty, flavorful, and satisfying! And according to the Pioneer Woman, it’s husband and kid-approved, too!

Tex-Mex Meatball Soup: Move over, spaghetti and meatballs; this meatball soup may just get top billing. With fresh toppings like tortilla strips, avocado, and cilantro, this spicy and aromatic soup will keep you toasty warm (especially because of all the chili powder!) We love frying our own tortilla strips in a cast iron skillet as a garnish, but pre-made works just as well.

You Can’t Go Wrong With the Classics

Tomato Soup: This is a classic you can eat with gooey grilled cheese (made with extra sharp cheese, of course) fresh off the skillet. I just made it the other day, and it was surprisingly simple! And so much better than the watery stuff from the can!

Cheddar and Broccoli Soup: This is one of my favorites, and I used to eat it every Sunday after church. And when you make it yourself at home with fresh ingredients, it’s that much better!

French Onion Soup: Any dishes that involve a floating glob of decadent cheese? Count me in. Although it’s not a particularly thick soup, it has very savory and rich flavors complimented by the crispy croutons and melted cheese. It’s an easy soup that you can even toss in the Crock-Pot in the morning and have it ready once you get home! Side note– Lipton makes onion soup seasoning packets that are excellent for use in a variety of recipes, whether it’s a dip, burgers, meatloaf, or roasted potatoes.

More Recipes for Fall Soups

Corn Chowder: This is such a versatile chowder, typically made with corn, onion, celery, milk, or cream. You can also add ingredients like potatoes, pork, fish, or chicken. Although typically a summer dish, this could easily carry into the cooler months.

Thai Coconut Curry Soup: With fresh flavors like ginger, lemongrass, red curry, and cilantro, this flavorful Thai soup has the perfect combination of spicy and creamy coconut milk. For some extra protein, you can add chickpeas, too!

Minestrone Soup: This classic, thick Italian soup is perfect if you’re trying to serve vegetarians or vegans, and you still want something hearty and filling. It’s filled with vegetables, pasta or rice (sometimes both), beans, onions, celery, croutons, collard greens, tomatoes, and parmesan cheese.

Spicy Black Bean Soup: Bean soup has plenty of protein, so it’ll keep your belly nice and full as you settle in for the evening. If you’re short on time, you can make this excellent vegan recipe using the Instant Pot. Feel free also to adjust the spices to your liking! It’s excellent with crusty bread, too!

Immune-Boosting Soup: Since we’re still fighting off COVID, along with seasonal regulars like the common cold and the flu, our immune systems need all the help they can get Spices like garlic, ginger, turmeric, and paprika, and lemon juice all help the body protect itself against sickness and disease. Ingredients like sweet potatoes, chickpeas, lentils, and kale are not only excellent protein sources, but they have lots of vitamins and nutrients. Check out this recipe!

Get Ready for Soup Season!

While the typical fall season staples like thick-cut ham, turkey, green bean casserole, cranberry sauce, mashed potatoes, gravy, and pumpkin pie are all great, we think that nothing says cozy quite like a good, hearty soup or stew. Ready to break out the crock-pot or dutch oven? We sure are! Be sure to share your favorite fall soup recipes with the ones you love on FamilyApp!

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