15 Fall Soups & Stews That Will Warm You Up

There’s something about the first crisp morning when you pull on your favorite sweater and smell woodsmoke in the air—your body just knows it’s time for soup. Not the kind you microwave in five minutes while scrolling through your phone. I mean the thick, simmering, fragrant kind that fills your whole kitchen with the kind of comfort that hugs you from the inside out.

I used to think soup was just a side dish. Then one October, after a long day of raking leaves (yes, I still do it—I’m old-school), I came home shivering, dropped into my chair, and made a pot of butternut squash soup with a splash of cream and a pinch of nutmeg. One spoonful and I swear, my shoulders unclenched. My breath slowed. The world felt softer.

That’s the magic. Soup doesn’t just feed you. It fixes you.

And fall? Fall is soup season. No debate.

So here’s the deal: I’ve tested, tweaked, burned, and loved over 50 soups this past decade. Below are the 15 that actually stick around year after year—the ones that make your partner say “Can we have this again tomorrow?” and your kids lick their bowls clean without being asked.

No fancy ingredients. No 12-step processes. Just real food. Real warmth. Real life.

Let’s get cooking.

1. Creamy Butternut Squash Soup

Ingredients:

1 medium butternut squash (about 2 lbs), peeled, seeded, cubed
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 tsp ground cinnamon
½ tsp ground nutmeg
3 cups vegetable broth
½ cup heavy cream (or coconut milk for dairy-free)
Salt + pepper to taste
Optional: toasted pumpkin seeds for topping

Instructions:
Toss squash cubes with olive oil, salt, and pepper. Roast at 400°F for 25–30 mins until tender and caramelized. Meanwhile, sauté onion in a large pot until soft—about 5 mins. Add garlic, cinnamon, nutmeg. Cook 30 seconds until fragrant. Add roasted squash and broth. Simmer 10 mins. Blend until smooth with an immersion blender (or carefully in a regular blender). Stir in cream. Taste. Adjust salt. Top with seeds. Serve with crusty bread.

This one’s my go-to when I need to feel cozy without trying too hard.

2. Classic Chicken Noodle Soup (The Kind Your Grandma Made)

Ingredients:

1 tbsp butter
1 carrot, diced
1 celery stalk, diced
½ onion, finely chopped
2 cloves garlic, minced
6 cups chicken broth
2 cups cooked shredded chicken (rotisserie works great)
1½ cups egg noodles
1 tsp dried thyme
Salt + pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:
Melt butter in a pot over medium heat. Add carrot, celery, onion. Sauté 7 mins until softened. Add garlic, cook 30 seconds. Pour in broth, bring to a gentle boil. Add chicken, thyme, salt, pepper. Reduce heat. Simmer 10 mins. Stir in noodles. Cook another 8–10 mins until tender. Ladle into bowls. Sprinkle with parsley. Done.

Pro tip: Don’t overcook the noodles. They’ll turn to mush if left sitting. Cook them right before serving.

3. Lentil and Kale Stew

Ingredients:

1 tbsp olive oil
1 onion, diced
2 carrots, chopped
3 cloves garlic, minced
1 cup brown or green lentils, rinsed
4 cups vegetable broth
1 can (14 oz) diced tomatoes
2 cups chopped kale (stems removed)
1 tsp smoked paprika
½ tsp cumin
Salt + pepper
Lemon wedge (to squeeze on top)

Instructions:
Heat oil in a big pot. Sauté onion and carrots for 6 mins. Add garlic, cook 1 min. Stir in lentils, broth, tomatoes, paprika, cumin. Bring to a boil, then reduce to a simmer. Cover and cook 30 mins until lentils are tender. Stir in kale. Cook 5 more mins until wilted. Season well. Squeeze lemon over each bowl. Eat with a hunk of sourdough.

I made this during a snowstorm last year. We ate it for three days straight. No regrets.

4. Tomato Basil Soup with Grilled Cheese Croutons

Ingredients (soup):

2 tbsp butter
1 onion, chopped
3 cloves garlic, minced
2 cans (28 oz each) crushed tomatoes
1 cup vegetable broth
¼ cup fresh basil, chopped
1 tsp sugar
Salt + pepper

For grilled cheese croutons:

4 slices sourdough
2 tbsp butter
1 cup shredded cheddar

Instructions:
Melt butter in pot. Sauté onion until soft. Add garlic, cook 30 sec. Pour in tomatoes, broth, basil, sugar, salt, pepper. Simmer 20 mins. Blend until smooth. Taste. Add more sugar if too acidic.

For croutons: Butter two slices of bread, sprinkle with cheese, top with another slice. Grill in skillet until golden and melty. Cut into cubes. Float them on top of soup.

Yes, the croutons are cheating. And yes, they’re genius. This isn’t soup—it’s a hug in a bowl.

5. Irish Beef Stew

Ingredients:

2 lbs stew beef, cut into 1-inch cubes
2 tbsp flour
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 carrots, chopped
2 parsnips, chopped
3 medium potatoes, cubed
1 tsp rosemary
1 bay leaf
Salt + pepper

Instructions:
Toss beef in flour. Heat oil in Dutch oven. Brown beef in batches—don’t crowd the pan. Remove. Add onion, garlic. Cook 3 mins. Return beef. Pour in broth. Add carrots, parsnips, potatoes, rosemary, bay leaf. Bring to a boil, then cover and simmer 2 hours on low. Skim any foam. Remove bay leaf. Taste. Add salt and pepper as needed.

This tastes better the next day. Make extra. Seriously.

6. White Bean and Rosemary Soup

Ingredients:

2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 cans (15 oz each) cannellini beans, drained
4 cups vegetable broth
1 sprig fresh rosemary (or 1 tsp dried)
Zest of ½ lemon
½ tsp red pepper flakes (optional)
Salt + pepper
Parmesan rind (if you have one—drop it in!)

Instructions:
Sauté onion in oil until soft. Add garlic, cook 1 min. Toss in beans, broth, rosemary, lemon zest, red pepper flakes, and parmesan rind if using. Simmer 25 mins. Remove rosemary sprig and parmesan rind. Blend half the soup for creaminess, leave the rest chunky. Season. Drizzle with olive oil before serving.

This one’s my quiet favorite. Simple. Deep. No meat needed. Perfect for chilly Tuesday nights.

7. Spicy Sweet Potato Chili

Ingredients:

1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans
1 can (15 oz) kidney beans
1 can (28 oz) crushed tomatoes
1 cup corn kernels (frozen or canned)
2 tsp chili powder
1 tsp cumin
½ tsp cayenne (or more if you dare)
Salt to taste
Optional toppings: avocado, sour cream, cilantro

Instructions:
Heat oil. Sauté onion 5 mins. Add garlic, cook 30 sec. Stir in sweet potatoes. Cook 5 mins. Add beans, tomatoes, corn, spices, salt. Bring to a boil, then simmer 25–30 mins until potatoes are tender. Taste. Add more heat if needed. Serve with toppings.

My kid calls this “orange magic.” He eats two bowls. I don’t argue.

8. Minestrone Soup (The Kitchen Sink Version)

Ingredients:

2 tbsp olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 zucchini, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
½ cup small pasta (ditalini or elbow)
1 can (15 oz) white beans, drained
1 cup chopped spinach
1 tsp dried oregano
½ tsp basil
Salt + pepper
Grated parmesan for serving

Instructions:
Sauté onion, carrots, celery 7 mins. Add garlic, zucchini, cook 3 mins. Pour in tomatoes and broth. Simmer 15 mins. Add pasta, cook 8–10 mins. Stir in beans and spinach. Cook 2 mins. Add herbs. Season. Ladle. Top with cheese.

Use whatever veggies you’ve got. Leftover broccoli? Throw it in. Half a bell pepper? Go ahead. This soup forgives everything.

9. French Onion Soup

Ingredients:

4 tbsp butter
4 large yellow onions, thinly sliced
1 tsp sugar
1 tbsp flour
6 cups beef broth
1 cup dry white wine (optional but good)
2 cloves garlic, minced
1 bay leaf
½ tsp thyme
Salt + pepper
Baguette slices
1½ cups grated Gruyère

Instructions:
Melt butter in a deep pot. Add onions and sugar. Cook on low, stirring every few mins, for 40–45 mins until deeply caramelized. Don’t rush this. It’s the soul of the soup. Add flour, stir 1 min. Pour in wine (if using), scrape up brown bits. Add broth, garlic, bay leaf, thyme. Simmer 20 mins. Season. Preheat broiler. Toast baguette slices. Ladle soup into oven-safe bowls. Top with bread, pile on cheese. Broil 3–5 mins until bubbly and golden.

This takes time. But ohhh, that cheesy crust? Worth every minute.

10. Creamy Mushroom Barley Soup

Ingredients:

2 tbsp butter
1 onion, chopped
2 cloves garlic, minced
8 oz mushrooms (cremini or wild), sliced
½ cup pearl barley
4 cups vegetable or chicken broth
1 cup heavy cream
1 tsp thyme
Salt + pepper
Parsley for garnish

Instructions:
Melt butter. Sauté onion 5 mins. Add garlic, mushrooms. Cook 8 mins until mushrooms release water and brown. Stir in barley. Cook 1 min. Pour in broth. Bring to boil, then simmer 40 mins until barley is tender. Stir in cream and thyme. Simmer 5 more mins. Season. Garnish with parsley.

Barley gives this texture you can’t fake. It’s chewy, earthy, perfect for rainy afternoons.

11. Corn Chowder with Smoked Paprika

Ingredients:

2 tbsp butter
1 onion, chopped
2 cloves garlic, minced
3 cups corn kernels (fresh or frozen)
2 medium potatoes, diced
2 cups chicken or vegetable broth
1 cup heavy cream
1 tsp smoked paprika
Salt + pepper
Bacon bits (optional)

Instructions:
Melt butter. Sauté onion 5 mins. Add garlic, cook 30 sec. Stir in corn and potatoes. Pour in broth. Simmer 20 mins until potatoes are soft. Use a potato masher to lightly crush some potatoes for thickness. Stir in cream and paprika. Simmer 5 mins. Season. Top with bacon bits if you’re feeling fancy.

This tastes like autumn in a bowl. Sweet, smoky, creamy. Kids love it. Adults beg for seconds.

12. Moroccan Chickpea Stew

Ingredients:

2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
¼ tsp cayenne
2 cans (15 oz) chickpeas, drained
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 cup chopped spinach
1 tbsp honey
Salt to taste
Fresh cilantro for garnish

Instructions:
Heat oil. Sauté onion 5 mins. Add garlic and all spices. Cook 1 min until fragrant. Stir in chickpeas, tomatoes, broth. Simmer 20 mins. Add spinach and honey. Cook 5 more mins. Season. Top with cilantro.

Spicy, sweet, aromatic. Serve with couscous or flatbread. Feels exotic but uses pantry staples.

13. Slow Cooker Taco Soup

Ingredients:

1 lb ground beef or turkey
1 onion, chopped
1 clove garlic, minced
1 can (15 oz) black beans
1 can (15 oz) kidney beans
1 can (15 oz) corn
1 can (14.5 oz) diced tomatoes
1 packet taco seasoning (or 2 tbsp homemade blend)
2 cups beef broth
Optional toppings: shredded cheese, sour cream, jalapeños, tortilla chips

Instructions:
Brown meat in skillet. Drain fat. Transfer to slow cooker. Add onion, garlic, beans, corn, tomatoes, taco seasoning, broth. Stir. Cook on low 6–8 hours or high 3–4 hours. Taste. Add salt if needed. Serve hot with toppings.

Perfect for busy weeknights. Dump and go. No one will know you didn’t sweat over it.

14. Red Lentil Dal (Indian-Inspired)

Ingredients:

1 tbsp coconut oil or ghee
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp turmeric
1 small onion, diced
2 cloves garlic, minced
1 cup red lentils, rinsed
3 cups vegetable broth
1 can (14 oz) diced tomatoes
1 tbsp lime juice
Salt to taste
Fresh cilantro

Instructions:
Heat oil in pot. Add mustard and cumin seeds. Let them pop (about 30 sec). Add turmeric, onion, garlic. Cook 5 mins. Stir in lentils, broth, tomatoes. Bring to boil, then simmer 20 mins until lentils break down. Stir in lime juice. Season. Garnish with cilantro.

Light but filling. Comforting without being heavy. Great with rice or naan.

15. Apple Cider Pork Stew

Ingredients:

2 tbsp olive oil
2 lbs pork shoulder, cubed
1 onion, chopped
2 apples (Fuji or Honeycrisp), peeled and diced
3 carrots, chopped
2 celery stalks, chopped
2 cups apple cider
2 cups beef broth
1 tbsp Dijon mustard
1 tsp dried sage
Salt + pepper

Instructions:
Heat oil. Brown pork in batches. Remove. In same pot, sauté onion, carrots, celery 5 mins. Add pork back in. Pour in cider, broth, mustard, sage. Bring to boil. Cover, reduce heat. Simmer 2.5 hours until pork falls apart. Stir in apples during last 20 mins. Taste. Adjust salt. Serve warm.

Sweet, savory, slightly tangy. Like Thanksgiving dinner in a bowl.

Final Thoughts

Look—I get it. You’re tired. The days are shorter. The laundry piles up. Maybe you’ve got kids running around, deadlines breathing down your neck, or just… not enough hours.

But here’s the thing: soup doesn’t ask for perfection.

It asks for presence.

You don’t need to chop everything perfectly. You don’t need to follow the recipe exactly. Leftovers? Toss ‘em in. Forgot the thyme? Skip it. Used water instead of broth? Still good.

Soup is forgiving. Like a friend who shows up with a blanket and a warm mug even when you didn’t ask.

These 15 recipes? They’re not meant to impress anyone. They’re meant to keep you warm. To fill your belly. To remind you that even on the grayest days, something delicious is still possible.

Make one tonight. Just one.

Let the steam rise. Let the smell fill your house. Sit down. Breathe. Taste.

Then tell me—you didn’t feel a little better afterward.

If you try one of these, drop a comment below. Tell me which one became your new favorite. Or share your own twist—I’m always looking for inspiration.

And hey—if you make a batch and freeze half? Do yourself a favor. Label it. Write the date. Put it in the back of the freezer where you’ll forget about it.

Then, on a random Wednesday in December, when the wind’s howling and your energy’s low?

Pull it out.

Reheat.

Sit by the window.

Breathe.

You’ve earned it.

Search This Blog

Dishlious | The Master Recipes Hub