15 Cozy Fall Soup Recipes to Warm Your Soul

 

15 Cozy Fall Soup Recipes to Warm Your Soul

Is there anything more fundamentally comforting than a bowl of soup on a crisp fall day? I’m talking about the kind of soup that simmers for hours, filling your whole house with an aroma that feels like a warm hug. The kind that requires you to hold the bowl with both hands just to soak up a little of its heat. As soon as the leaves start to turn, my stove becomes a permanent soup station, and honestly, I wouldn't have it any other way.

Soup is the ultimate food for the soul. It’s forgiving, it’s nourishing, and it somehow makes everything feel right in the world. I’ve spent years curating my favorite fall recipes, from creamy classics to hearty, broth-based wonders. These are the soups I make on repeat from September through November, and they never, ever disappoint.

So, grab your favorite Dutch oven and a big wooden spoon. Let’s get cozy with 15 soups that are basically autumn in a bowl.

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The "Classic Comfort" Crowd-Pleasers

We're starting with the heavy hitters—the soups that everyone knows and loves. These are the timeless recipes that feel like coming home.

1. Ultimate Creamy Tomato Soup

This isn't the soup from a can. This is its sophisticated, deeply flavorful cousin. Roasting the tomatoes first unlocks a sweetness and complexity that makes this creamy dream absolutely irresistible.

Why it works: Roasting the tomatoes and garlic caramelizes their natural sugars, adding a depth of flavor that simmering just can't achieve. It’s the perfect partner for a gooey grilled cheese sandwich.

Ingredients:

• 3 lbs ripe Roma tomatoes, halved
• 1 large onion, sliced
• 4 whole cloves garlic, peeled
• 3 tbsp olive oil
• 1 tsp dried thyme
• 4 cups vegetable broth
• 1/2 cup heavy cream or full-fat coconut milk
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the tomatoes, onion, and garlic with olive oil, thyme, salt, and pepper.
2. Roast for 30-40 minutes until the tomatoes are soft and slightly charred.
3. Carefully transfer the roasted vegetables and any juices to a large pot. Add the vegetable broth.
4. Using an immersion blender, puree the soup until completely smooth. (Alternatively, blend in batches in a countertop blender).
5. Bring the soup to a simmer over medium heat. Stir in the cream or coconut milk and heat through. Do not boil. Taste and adjust seasoning. Serve hot with a basil leaf on top.

2. Hearty Chicken Noodle Soup (From Scratch)

This is the cure for everything—a chilly day, a bad mood, or the common cold. Making the broth from scratch is a game-changer, filling your kitchen with the most incredible smell.

Why it works: Simmering a whole chicken with vegetables creates a rich, gelatinous broth that’s leagues ahead of the store-bought stuff. It’s liquid gold.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 3 carrots, diced
• 3 celery stalks, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 8 cups water
• 2 bay leaves
• 1 tsp dried dill or thyme
• 2 cups wide egg noodles, uncooked
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Place the whole chicken in a large stockpot. Add the onion, celery, carrots, garlic, bay leaves, and dill. Cover with 8 cups of water.
2. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1 to 1.5 hours.
3. Remove the chicken from the pot and place it on a cutting board until it's cool enough to handle. Shred the meat, discarding the skin and bones.
4. While you shred the chicken, bring the broth back to a boil and add the egg noodles. Cook according to package directions until tender.
5. Stir the shredded chicken back into the pot. Season generously with salt and pepper. Discard the bay leaves. Garnish with fresh parsley before serving.

3. Rich and Velvety Butternut Squash Soup

This soup is the color of fallen leaves and tastes like the essence of autumn. It’s silky, slightly sweet, and so elegantly simple.

Why it works: Butternut squash purees into the creamiest texture imaginable. A touch of apple adds a bright, fruity note that balances the squash’s earthiness perfectly.

Ingredients:

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
• 1 apple, peeled and chopped
• 1 onion, diced
• 3 cups vegetable or chicken broth
• 1 tsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp heavy cream or coconut milk (optional, for serving)
• Toasted pumpkin seeds for garnish

Instructions:

1. In a large pot, sauté the onion in a little oil until soft. Add the cubed squash and apple and cook for another 5 minutes.
2. Pour in the broth, add the cinnamon and nutmeg, and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the squash is very tender.
3. Puree the soup with an immersion blender until completely smooth.
4. Stir in the maple syrup and season with salt and pepper. For extra creaminess, swirl in a little heavy cream or coconut milk upon serving. Top with toasted pumpkin seeds for a nice crunch.

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The "Hearty & Wholesome" Bowlfuls of Goodness

These soups are meals in themselves. Packed with protein, grains, and vegetables, they’re satisfying, nourishing, and will keep you full for hours.

4. Savory Italian Sausage & Tortellini Soup

This soup is a flavor bomb in a bowl. It’s rich, brothy, and packed with cheesy tortellini and savory sausage. It comes together in under 30 minutes but tastes like it simmered all day.

Why it works: Using high-quality cheese tortellini and good Italian sausage does all the heavy lifting. It’s a shortcut to a deeply flavorful, restaurant-quality soup.

Ingredients:

• 1 lb Italian sausage, casings removed
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp Italian seasoning
• 1 (9 oz) package refrigerated cheese tortellini
• 3 cups fresh spinach
• Grated Parmesan cheese for serving

Instructions:

1. In a large pot, brown the Italian sausage, breaking it up as it cooks. Drain any excess fat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Pour in the chicken broth and diced tomatoes with their juices. Add the Italian seasoning. Bring to a boil.
4. Add the tortellini and cook according to package directions.
5. Right before serving, stir in the fresh spinach until it just wilts. Ladle into bowls and top with a generous sprinkle of Parmesan cheese.

5. Loaded Baked Potato Soup

Imagine all the best parts of a loaded baked potato—the crispy bacon, the sharp cheddar, the creamy potato—transformed into a luxurious, spoonable soup. This is pure, unapologetic comfort.

Why it works: Mashing some of the potatoes thickens the soup naturally, while leaving others in chunks gives you that perfect baked potato texture in every bite.

Ingredients:

• 6 slices bacon, chopped
• 1 onion, diced
• 3 lbs russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste
• Sliced green onions for garnish

Instructions:

1. In a large pot, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Sauté the onion in the bacon fat until tender. Sprinkle the flour over the onion and cook for 1 minute, stirring constantly.
3. Gradually whisk in the milk until smooth. Add the potatoes and chicken broth. Bring to a simmer and cook for 15-20 minutes, until the potatoes are tender.
4. Using a potato masher, mash the soup slightly to thicken it to your desired consistency.
5. Turn off the heat. Stir in the shredded cheddar and sour cream until the cheese is melted. Season with salt and pepper. Serve topped with the reserved bacon and green onions.

6. Lentil Soup with Lemon and Greens

Don’t let its simplicity fool you. This soup is vibrant, hearty, and packed with nutrition. The fresh lemon juice stirred in at the end makes all the flavors pop.

Why it works: Lentils are a protein and fiber powerhouse that cook relatively quickly. The lemon and greens add a fresh, bright counterpoint to the earthy lentils.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1.5 cups brown or green lentils, rinsed
• 8 cups vegetable broth
• 1 tsp cumin
• 4 cups chopped kale or spinach
• Juice of 1 large lemon
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 8 minutes. Add the garlic and cumin and cook for 1 more minute.
2. Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until the lentils are tender.
3. Stir in the kale or spinach and cook until wilted, about 3-5 minutes.
4. Remove the pot from the heat and stir in the fresh lemon juice. Season generously with salt and pepper. The lemon is non-negotiable—it brings this whole soup to life!

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The "A Little Something Different" Flavor Adventures

Ready to venture beyond the classics? These soups feature unique ingredients and global flavors that will wake up your taste buds.

7. Spicy Thai Coconut Curry Soup

This soup is an explosion of flavor in the best way possible. It’s creamy from the coconut milk, spicy from the curry paste, and tangy from the lime. It’s an absolute thrill ride for your palate.

Why it works: The combination of aromatic curry paste, rich coconut milk, and fresh herbs creates a complex broth that feels both exotic and incredibly comforting.

Ingredients:

• 1 tbsp coconut oil
• 2 tbsp red or green Thai curry paste
• 1 tbsp fresh ginger, grated
• 4 cups chicken or vegetable broth
• 1 (14 oz) can coconut milk
• 2 tbsp fish sauce (or soy sauce)
• 1 tbsp brown sugar
• 8 oz mushrooms, sliced
• 1 lb shrimp, chicken, or tofu
• Juice of 1-2 limes
• Fresh cilantro and sliced red chili for garnish

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the curry paste and ginger and cook for 1 minute until fragrant.
2. Pour in the broth and coconut milk, and stir in the fish sauce and brown sugar. Bring to a simmer.
3. Add the mushrooms and your protein of choice. Simmer until the protein is cooked through (about 5 minutes for shrimp, 10-15 for chicken, or just to heat tofu).
4. Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning—you may want more lime, fish sauce, or sugar. Garnish with cilantro and sliced chili.

8. Creamy Roasted Cauliflower and White Cheddar Soup

Cauliflower is the king of low-carb comfort, and when roasted, it develops a nutty, sweet flavor that makes for an incredible soup. This one is ultra-creamy and cheesy without being overly heavy.

Why it works: Roasting the cauliflower first is the secret to a deeply flavorful base. Blending it with sharp white cheddar creates a smooth, sophisticated, and deeply satisfying soup.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 onion, chopped
• 3 cloves garlic
• 3 tbsp olive oil
• 4 cups vegetable broth
• 2 cups shredded sharp white cheddar cheese
• 1/2 cup heavy cream or whole milk (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and caramelized.
2. Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer.
3. Use an immersion blender to puree the soup until completely smooth.
4. Reduce heat to low and stir in the shredded cheddar until melted. Stir in the cream if using. Season to taste and serve.

9. Moroccan Spiced Chickpea and Lentil Soup

Warm spices like cumin, coriander, and cinnamon make this soup smell and taste like a cozy Moroccan market. It’s hearty, vegan, and utterly transporting.

Why it works: The blend of warm spices creates a fragrant, complex broth that makes a simple combination of chickpeas and lentils feel exotic and special.

Ingredients:

• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1 cup red lentils, rinsed
• 1 (15 oz) can chickpeas, rinsed
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• Fresh cilantro for garnish

Instructions:

1. In a large pot, sauté the onion and carrots until soft. Add the garlic, tomato paste, and all the spices and cook for 1 minute until fragrant.
2. Add the rinsed red lentils, chickpeas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes, until lentils are soft.
3. Season with salt and pepper. Serve garnished with fresh cilantro.

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A Few More Soul-Warming Bowls

Let's round out our list with a few more incredible soups that deserve a spot in your autumn rotation.

10. French Onion Soup (The Real Deal)

Caramelized onions in a rich beef broth, topped with a crusty, cheesy crouton. It’s a classic for a reason, and making it at home is a rewarding labor of love.

Why it works: Taking the time to slowly caramelize the onions until they are deeply brown and sweet is what creates the incredible, complex flavor base of this soup.

Ingredients:

• 4 large yellow onions, thinly sliced
• 3 tbsp butter
• 1 tsp sugar
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 8 cups beef broth
• 1 tsp fresh thyme
• Baguette, sliced
• 2 cups Gruyère cheese, grated

Instructions:

1. Melt butter in a large Dutch oven over medium-low heat. Add the onions and sugar and cook, stirring occasionally, for 45 minutes to 1 hour, until deeply caramelized.
2. Add the white wine to deglaze the pot, scraping up any browned bits. Let it reduce by half.
3. Add the beef broth and thyme. Simmer for at least 30 minutes.
4. Ladle the soup into oven-safe bowls. Top with a slice of baguette and a generous handful of Gruyère. Broil until the cheese is bubbly and golden.

11. Zuppa Toscana (Olive Garden Copycat)

This popular restaurant soup is surprisingly easy to make at home. It’s creamy, peppery, and packed with Italian sausage, potatoes, and kale.

Why it works: The combination of spicy sausage, creamy broth, and hearty potatoes and kale is a textural and flavor home run. It’s irresistibly good.

Ingredients:

• 1 lb Italian sausage
• 4 slices bacon, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 large potatoes, cubed
• 2 cups kale, chopped
• 1 cup heavy cream

Instructions:

1. In a large pot, brown the sausage and bacon. Drain excess fat.
2. Add onion and garlic and cook until soft.
3. Add broth and potatoes. Simmer for 15 minutes until potatoes are tender.
4. Stir in kale and cream. Heat through and serve.

12. Creamy Wild Rice and Mushroom Soup

This soup is the epitome of earthy, rustic elegance. The nutty wild rice and meaty mushrooms create a deeply satisfying combination that feels both wholesome and a little fancy.

Why it works: Using a blend of different mushrooms (like cremini, shiitake, and oyster) adds layers of flavor and texture. The wild rice holds its shape beautifully, giving the soup a wonderful chew.

Ingredients:

• 1 cup wild rice blend, rinsed
• 1 lb mixed mushrooms, sliced
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 6 cups vegetable broth
• 1/2 cup heavy cream or full-fat coconut milk
• 2 tbsp fresh thyme
• Salt and pepper to taste

Instructions:

1. Cook the wild rice according to package directions until tender. Drain and set aside.
2. In a large pot, sauté the mushrooms until they release their liquid and become golden brown. Remove and set aside.
3. In the same pot, sauté the onion and carrots until soft. Add the garlic and cook for 1 minute.
4. Pour in the white wine to deglaze the pot, scraping up any browned bits. Let it reduce by half.
5. Add the vegetable broth, cooked wild rice, and sautéed mushrooms. Simmer for 15 minutes.
6. Stir in the cream and fresh thyme. Heat through and season with salt and pepper.

13. Simple Ham and Split Pea Soup

This is a thrifty, old-school classic that delivers maximum comfort for minimum cost. It’s thick, hearty, and the perfect way to use up a leftover ham bone.

Why it works: The ham bone infuses the entire pot with a smoky, salty richness as the split peas break down and thicken the soup into a velvety consistency.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 lb dried green split peas, rinsed
• 1 meaty ham bone or 2 cups diced ham
• 8 cups water or chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion, carrots, and celery until softened.
2. Add the split peas, ham bone, water or broth, and thyme.
3. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the peas have broken down and the soup is thick.
4. Remove the ham bone, shred any meat from it, and return the meat to the pot. Season with salt and pepper (be careful with salt if your ham is very salty).

14. Roasted Red Pepper and Tomato Bisque

This bisque is vibrant, silky, and has a subtle sweetness from the roasted peppers. It feels elegant and special, yet it’s incredibly simple to make.

Why it works: Roasting the red peppers yourself (or using good-quality jarred ones) provides a smoky-sweet base that pairs perfectly with the acidity of the tomatoes.

Ingredients:

• 3 large red bell peppers
• 1 (28 oz) can whole tomatoes
• 1 onion, diced
• 2 cloves garlic
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut milk
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Roast the red peppers over a gas flame or under a broiler until charred all over. Place in a bowl and cover with plastic wrap for 10 minutes. Then, peel off the skin, remove seeds, and chop.
2. In a large pot, sauté the onion until soft. Add the garlic and smoked paprika and cook for 1 minute.
3. Add the roasted peppers, canned tomatoes (with their juice), and vegetable broth. Simmer for 20 minutes.
4. Puree the soup until smooth. Stir in the cream and season with salt and pepper.

15. Chicken and Wild Rice Soup

This is the chicken noodle soup’s more sophisticated, grown-up cousin. It’s creamy, packed with tender chicken and chewy wild rice, and feels incredibly nourishing.

Why it works: The wild rice adds a wonderful nutty flavor and textural contrast to the tender chicken and creamy broth. It’s a more substantial and elegant take on a classic.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup wild rice blend, rinsed
• 1 onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the wild rice according to package directions until tender. Drain and set aside.
2. In a large pot, sauté the onion, carrots, and celery until softened.
3. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
4. Gradually whisk in the milk and then the chicken broth until smooth.
5. Bring to a simmer and cook until slightly thickened, about 10 minutes.
6. Stir in the cooked wild rice, shredded chicken, and parsley. Heat through and season with salt and pepper.

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There you have it—15 bowls of pure autumn comfort. Whether you’re in the mood for a creamy classic, a hearty stew, or something with a global twist, there’s a soup here to warm you from the inside out. So, put on your coziest sweater, light a cinnamon-scented candle, and get simmering. Your soul will thank you.