The crispness and coziness of the season makes me hanker for a soup that has those kinds of comfort food flavors.
My favorite fall soups are rich with root vegetables – butternut squash, pumpkin and sweet potatoes, all of which are sweeter and earthier than their summer vegetables I tend to cook with.
I like to season them with spices – cinnamon and nutmeg and cloves – and so they warm you inside.
There’s nothing better for cold days. My beloved soups all use the same types of ingredients, give or take. The heartiness of beans and lentils and grains such as barley or wild rice make them filling and nutritious; they’re a meal all by themselves.
So follow along for my favorite recipes:
The 17 Best Fall Soups and recipes
1. Autumn Harvest Fall Soup
Butternut squash, carrots, apples, and so much more, this soup is a mix of autumn’s finest. It fills you from within, warming and nourishing you.
It’s made from simple, whole foods that make it a delight for gathering with friends, or just gathering around your own table.
Autumn Harvest Fall Soup
Ingredients
2 cups butternut squash, peeled and diced
1 cup carrots, peeled and sliced
1 apple, peeled, cored, and chopped
4 cups vegetable broth
1 teaspoon cinnamon
Instructions
Ready Vegetables: Peel and dice butternut squash, carrots and apple. Combine
Ingredients
In a large pot, combine the butternut squash, carrots, apple, and vegetable broth.
Boil and Simmer: Bring to a boil, reduce to a simmer, and cook about 20-25 minutes until the vegetables are tender.
Puree: Purée the soup with an immersion blender or transfer to a blender in batches.
Stir in the cinnamon. Season with salt and pepper to taste.
Serve hot.
2. Butternut Squash Fall Soup
Squash soup is one of my best winter and fall soups, made from the usual abundance of fresh, seasonal butternut squash.
It’s a dense, creamy soup, vaguely earthy and nutty, with whispers of sweetness and the faintest hint of spice. Harvest time comfort food with a distinctly autumnal feel.
Ingredients
1 large butternut squash, peeled and cubed
1 large onion, chopped
2 cloves of garlic, minced
4 cups vegetable broth
1 cup coconut milk
Instructions
Sauté Vegetables: In a large saucepan, sauté the onion and the garlic over medium heat until the onion is translucent and the garlic is fragrant.
Add Squash and Broth: Add cubed butternut squash and vegetable broth, then bring to a boil and reduce to a simmer.
Cook Until Tender: Simmer for 20-25 minutes, until the squash is tender.
‘Blend Until Smooth’: Puree the soup until it’s smooth using an immersion blender.
Alternatively, transfer the mixture to a blender and blend in batches.
Simmer in Coconut Milk: Return the blended soup to the pot and simmer in the coconut milk.
Bring to a boil, then serve warm.
3. Pumpkin Spice Fall Soup
And nothing is better at this time of year than making up a big jug of pumpkin and spice soup. It is awesome on a crisp, autumn day.
I like to serve it with crusty bread. I could eat it by itself, but often I will serve it at a dinner party.
People rave over it.
Here is a concise recipe for Pumpkin Spice Fall Soup:
Ingredients
2 cups pumpkin puree
1 cup vegetable broth
1 cup coconut milk
1 tsp pumpkin pie spice
Salt and pepper to taste
Instructions
In a large pot, combine the pumpkin puree, vegetable broth, and coconut milk.
Bring the mixture to a simmer over medium heat, stirring occasionally.
Add the pumpkin pie spice, and season with salt and pepper to taste.
Continue to simmer for about 10 minutes to allow the flavors to meld together.
Serve hot, sprinkled with pumpkin seeds or a trickle of coconut milk, if you wish.
4. Roasted Sweet Potato Fall Soup
What I love about this autumnal stew is that it’s a perfect bowl of warmth on all levels – it’s warm in temperature, warm in colors and warm in flavors.
The gradual crescendo of spices and the perfect balance of sweetness and savories make this the best recipe I can think of to ease into the onset of fall.
Roasted Sweet Potato Fall Soup
Ingredients
4 medium sweet potatoes, peeled and cubed
1 large onion, diced
3 cups vegetable broth
2 tbsp olive oil
Salt and pepper to taste
Instructions
-Preheat your oven to 400°F (200°C). Add the cubed sweet potatoes to a bowl and toss them with the olive oil, salt and pepper.
Spread them out on a baking sheet and cook for 25-30 minutes until they are soft.
In a large pot sauté the diced onion with another swirl of olive oil over medium heat until translucent, 5-7 minutes.
Add the roasted sweet potatoes and the vegetable broth to the pot and bring everything to a boil. Reduce heat to low and simmer for about 10 minutes
Puree the soup with an immersion blender (or transfer to a regular blender in batches if necessary) until completely smooth.
Adjust seasoning with additional salt and pepper to taste or serve as is.
Serve hot with additional oil or herbs as desired.
5. Apple and Cheddar Fall Soup
With the first cool breezes of fall blowing in, my appetite shifts toward heavier and more comforting food. One of my fall favorites is apple-cheddar soup, utilizing the apple’s sweetness to complement the sharp bite of cheddar.
It’s comforting and satisfying – a rib-sticking combination that warms you from the inside out and provides a sense of occasion, ideal for a fall evening. It bursts with sweetness and piquancy, perfect for this time of year and will warm your belly like a bowl of hugs and cream.
Ingredients
4 large apples (peeled, cored, and chopped)
1 medium onion (chopped)
4 cups vegetable broth
1 cup sharp cheddar cheese (shredded)
1 tbsp olive oil
Instructions
:
Heat up olive oil in a big pot over medium heat, then sauté onions until they’re see-through.
Add the chopped apples to the pot and cook for 5 minutes.
Add vegetable broth, bring to a boil, lower heat and simmer until apples are just tender, approximately 20 minutes.
Use an immersion blender to blend the mixture until smooth.
Stir in the shredded cheddar cheese until melted and smooth, then serve hot.
6. Creamy Mushroom Fall Soup
I love this soup in the fall when the air begins to get crisp. It’s the essence of autumn wrapped up in solid, soothing broth, swirling with savory flavors and perfectly pairing hearty mushrooms and comforting cream.
It literally smothers you in its warmth. Worth the time and effort it takes to make.
Ingredients
2 cups mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
Instructions
Sauté mushrooms, onion, and garlic in a pot over medium heat until tender.
Add vegetable broth and bring to a boil.
Reduce heat and simmer for 10-15 minutes.
Blend the soup until smooth using a blender or immersion blender.
Stir in heavy cream, heat through, and serve warm.
7. Lentil and Vegetable Fall Soup
This soup is a great way for me to relish the essence of fall with a healthy mix of lentils and the vegetables in season.
It’s a hearty meal that helps keep me in prime shape during the crisp autumn season. I really enjoy how the flavors harmonize to create a tapestry of taste that spells fall in every bite.
Recipe for Lentil and Vegetable Fall Soup:
Ingredients
1 cup dried lentils, rinsed
1 large carrot, diced
1 zucchini, diced
1 can (14.5 oz) diced tomatoes, with juice
4 cups vegetable broth
Instructions
Sauté the Vegetables: In a large pot, heat a little oil and sauté the carrot and zucchini until they begin to soften, about 5 minutes.
Add Tomatoes and Broth: Stir in the diced tomatoes and their juice, followed by the vegetable broth.
Add Lentils: Add the rinsed lentils to the pot.
Simmer: Bring to a boil, then reduce heat to a simmer for 25-30 minutes, or until lentils and all the vegetables are tender.
Season and Serve: Season with salt and pepper to taste, then serve hot.
8. Maple Roasted Carrot Fall Soup
This Fall carrot soup is rich, comforting and luxurious.
The roasted flavor of the carrots is rounded off with a teaspoon of maple syrup. This makes the house smell wonderful as it bubbles away and is the perfect last-minute treat to come home to after a cold day.
Maple Roasted Carrot Fall Soup
Ingredients
1 lb carrots, peeled and cut into chunks
2 tbsp olive oil
2 tbsp maple syrup
4 cups vegetable broth
1 tsp thyme (optional)
Instructions
Preheat oven to 400°F (200°C).
Cube the carrots, toss with olive oil and maple syrup and arrange on a pan.
Roast the carrots for 25-30 minutes, until tender and caramelized.
Roast the carrots with some vegetable broth and thyme (if using), bring them to a boil, then simmer for 10 minutes.
Pureé the soup with an immersion blender or a regular blender, season with salt and pepper to taste.
9. Hearty Beef and Barley Fall Soup
There is something profoundly welcoming about a steaming hot bowl of soup on a chilly day, and I’m pretty sure that nothing says ‘fall is here’ more than a beef and barley soup. Chuck-sized pieces of beef, good-for-you barley, and a rainbow of vegetables come together in this deeply satisfying and seasonally finished soup.
It’s love in a bowl. It’s cozy comfort food in a bowl.
It’s more flavor AND texture than you have any right to expect in one bowl of soup.
Ingredients
1 lb beef stew meat, cut into bite-sized pieces
1/2 cup pearl barley
1 large carrot, diced
1 large onion, diced
4 cups beef broth
Instructions
Brown Beef: In a large pot, brown beef stew meat over medium heat until done.
Add Veggies: Add the diced carrot and onion and cook until vegetables are soft.
Add Barley and Broth: Stir in pearl barley and pour in beef broth.
Slow simmer: Bring to a boil, and then reduce to a simmer, covered, for 45 minutes to an hour, until barley is tender.
Serve: Season with salt and pepper to taste, and serve hot.
10. Spiced Pear Fall Soup
One of my favorite soups is a pear and ginger soup, this super- satisfying meal a soothing blanket after a day out in the cooler air.
Spiced Pear Fall Soup Recipe:
Ingredients
4 ripe pears, peeled, cored, and chopped
1 medium onion, chopped
2 cups vegetable broth
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Instructions
In a large pot, sauté the chopped onion until translucent.
Add the chopped pears and cook for around 5 minutes until they start to soften.
Dilute the tomato paste with a little water if necessary, add it to the pan, add 7 cups water with a little salt, and bring to the boil.
Reduce heat and let it simmer for 20 minutes.
Add ground cinnamon and nutmeg, then purée the soup with an immersion blender until it’s smooth.
Adjust seasoning to taste and serve warm.
11. Smoky Corn Chowder Fall Soup
My favorite thing about this corn chowder is that each bite brings together smoky and sweet in a whole that is greater than the sum of its parts.
I particularly like its melding of creamy richness and crunchy texture with a hint of spice. Its flavor conjures feelings of rest and comfort.
I turn to this recipe when the chill of the night calls out for a wonderful bowl of soup.
Smoky Corn Chowder Fall Soup
Ingredients
4 cups fresh or frozen corn kernels
1 large potato, peeled and diced
1 medium onion, finely chopped
4 cups vegetable broth
1 teaspoon smoked paprika
Instructions
Sauté: In a large pot, sauté the chopped onion until translucent.
Potato and corn: Stir in the diced potato and corn kernels.
Cook for 5 minutes.
Simmer: Pour in the vegetable broth, bring to simmer, reduce heat and simmer, covered, for 20 minutes until the potatoes are soft.
Puree: Blend it all with an immersion blender.
Season: Stir in the smoked paprika and season with salt and pepper to taste, then serve.
12. Sausage and Kale Fall Soup
My meal of choice as it gets cooler is often a healthy, colorful, savory soup featuring kale, sausage and a twist of lemon.
Not only does this dish please my palate, but also nourishes my body. Everything about this dish is satisfying: from the deep-hued broth to the earthy greens to luscious baked sausage chunks.
Sausage and Kale Fall Soup
Ingredients
1 lb Italian sausage (casings removed)
4 cups chicken broth
1 cup chopped kale
1 large potato, diced
1 medium onion, diced
Instructions
Brown the sausage over medium heat in a large pot. Set aside.
In the same pot, sauté the onion until soft. Potatoes can be diced, or cut into long strips and layered into the sauce.
As soon as things are swimming in the tomato sauce, add a cup of chicken broth, and the potatoes. Bring the whole thing to a boil, then lower the fire and simmer until the potatoes are tender.
Stir in the cooked sausage and kale, simmer for another 5-7 minutes.
Serve hot and enjoy!
13. Creamy Broccoli Cheddar Fall Soup
I tend to go for a hearty, hot, bowl of soup on chilly afternoons in autumn. With chunks of fresh broccoli, cheddar cheese, and milk, it’s a classic fall soup.
I love the creamy texture and the hearty taste – there is something delicious and soothing about it. Definitely the right dish for a cool evening.
It smells great and tastes fantastic.
Creamy Broccoli Cheddar Fall Soup
Ingredients
4 cups broccoli florets
1 small onion, chopped
2 cups vegetable broth
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
Instructions
Sauté the chopped onion in a large pot until translucent.
Add the broccoli florets and vegetable broth; bring to a boil and reduce to simmer until broccoli is tender.
Blend the mixture using an immersion blender until smooth.
Stir in the heavy cream and shredded cheddar cheese; stir until the cheese has melted and the soup is creamy.
Season with salt and pepper to taste before serving hot.
14. Rustic Tomato Basil Fall Soup
This recipe is a definite go-to for fall, as it has just the right balance of hearty comfort, Italian aroma and rustic appeal.
It’s food for the soul on those peaceful evenings that just feel like fall evenings.
Here’s an easy recipe for Rustic Tomato Basil Fall Soup:
Ingredients
6 large ripe tomatoes, chopped
1 large onion, finely chopped
4 cups vegetable broth
1 cup fresh basil leaves
3 cloves garlic, minced
Instructions
Sauté onions and garlic in a large pot until softened.
Add chopped tomatoes and cook until they start to break down.
Pour in the vegetable broth, bring to a boil, then simmer for 20 minutes.
Stir in fresh basil leaves and simmer for another 5 minutes.
Use an immersion blender to blend the soup to desired consistency, and serve hot.
15. Wild Rice and Chicken Fall Soup
I love to create a nutty wild rice and tender chicken mix, with this season’s green vegetables served in a savory broth. Its spices, scents and tastes are autumn’s blessing.
Wild Rice and Chicken Fall Soup
Ingredients
1 cup wild rice
2 cups cooked, shredded chicken
4 cups chicken broth
1 cup diced carrots
1 cup diced celery
Instructions
Prepare Wild Rice: Cook the wild rice according to package instructions and set aside.
Sauté Vegetables: In a large pot, cook the carrots and celery over medium heat until they begin to soften, about 5-7 minutes.
4. Combine Broth and Rice Add the chicken broth to the pot and bring to a simmer.
Stir in the cooked wild rice. 5.
Serve Warm Serve the soup warm and enjoy!
Add Chicken: Add the shredded chicken to the pot and simmer for another 10 minutes to blend flavors.
Season and Serve: Taste and add salt and pepper. Serve hot.
A cup of Goldilocks soup to snuggle in, autumnal, fresh, and fragrant. Food with an expiration date isn’t being ‘thrown away’, it’s being given the gift of being part of the natural cycle.
Adapted from Surplus (2018) by Ross Jackson, in collaboration with PhD dietetics candidate Daniel G Middleton. Design by Murray Neylon.
Visit here for recipes – delicious.
16. Curried Pumpkin Fall Soup
I think the resulting combo creates an inviting dish that is both a heart-warming and nutritious meal. Curry and Pumpkin two things made to go together!
Curried Pumpkin Fall Soup:
Ingredients
4 cups pumpkin puree
1 can (14 oz) coconut milk
2 cups vegetable broth
1 large onion, finely chopped
2 tbsp curry powder
Instructions
In a large pot, sauté the finely chopped onion over medium heat until translucent.
Add the curry powder and cook for 1-2 minutes until fragrant.
Stir in the pumpkin puree, coconut milk, and vegetable broth.
Bring the soup to a simmer and cook for 20-25 minutes, stirring occasionally.
If you like a smoother texture, use an immersion blender and puree. Add salt and pepper to taste, if desired; serve hot.
17. Root Vegetable Medley Fall Soup
Made from the rousing orbs of everything-fall root vegetables, this tummy-filling and flavor-rich meal is the ultimate expression of the season.
With a medley of hearty vegetables boiling in a flavorful aromatic amber bed of spice, I believe that this soup is one of the best.
Root Vegetable Medley Fall Soup
Ingredients
2 cups of diced carrots
2 cups of diced parsnips
2 cups of diced sweet potatoes
1 small onion, chopped
4 cups vegetable broth
Instructions
:
Sauté Vegetables: Next, place a large pot over medium heat and warm up a little olive oil.
Add the chopped onion and cook until it becomes translucent.
Stir in Root Vegetables: Add the carrots, parsnips and sweet potatoes.
Cook for 5-7 minutes, stirring occasionally.
Pour in Broth: Add the vegetable broth to the pot, bring to a boil.
Cover and simmer: Turn down the heat to low, cover and let cook for 20 to 25 minutes, or until the vegetables are tender.
Blend and Serve: Blend with the immersion blender until smooth (or to the desired consistency).
Serve hot. Enjoy your delicious, warming Root Vegetable Medley Fall Soup!
