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I love making warm, cozy soups in this fall season because there’s nothing better than a hot bowl of soup on a chilly day! The weather is getting cooler, and all I want to do is stay inside and make delicious soups that fill my house with amazing smells.

So I decided to share with you my favorite collection of 15 fall soup recipes that will keep you warm and happy all season long. These soups are perfect for busy weeknights, lazy weekends, or when you want to impress your family and friends.

Pumpkin Soup (Creamy & Savory)

This creamy pumpkin soup is the perfect way to welcome fall into your kitchen! It’s warm, comforting, and has just the right amount of spices to make you feel cozy. The soup is smooth and velvety, and it tastes like autumn in a bowl. Everyone will think you’re a gourmet cook, but it’s actually super easy to make with simple ingredients you probably already have!

Time: 45 minutes | Serves: 6

Ingredients

2 pounds fresh pumpkin, peeled and cubed (or 2 cans pumpkin puree)
1 large onion, diced
3 garlic cloves, minced
4 cups vegetable broth
1 cup heavy cream
3 tablespoons butter
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons maple syrup
Pumpkin seeds for garnish

Instructions

If using fresh pumpkin, cut it in half, scoop out seeds, peel, and cube into small pieces. This will help it cook faster and more evenly.
Heat butter in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent, then add minced garlic and cook for another minute.
Add cubed pumpkin (or canned puree), vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until pumpkin is very tender.
Use an immersion blender to blend the soup until completely smooth, or transfer to a regular blender in batches. Be careful with hot liquid!
Stir in heavy cream and maple syrup, then simmer for 5 more minutes to heat through. Taste and adjust seasoning as needed.
Serve hot with a drizzle of cream and toasted pumpkin seeds on top. This soup tastes even better the next day!

Butternut Squash Soup

This silky butternut squash soup is like a warm hug on a chilly day! It’s naturally sweet and creamy, with a beautiful orange color that just screams fall. The soup is packed with vitamins and tastes so rich and satisfying. It’s one of those soups that makes your whole house smell amazing while it’s cooking, and everyone will be asking for seconds!

Time: 1 hour | Serves: 6

Ingredients

1 large butternut squash (about 3 pounds), peeled and cubed
1 large apple, peeled and diced
1 medium onion, diced
2 carrots, diced
3 garlic cloves, minced
4 cups vegetable broth
1/2 cup coconut milk
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons honey

Instructions

Preheat your oven to 400°F. Cut butternut squash in half lengthwise, scoop out seeds, peel, and cube into 1-inch pieces for even roasting.
Toss cubed squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
While squash roasts, heat remaining olive oil in a large pot over medium heat. Add onion and carrots, cooking for 5-6 minutes until softened.
Add minced garlic and diced apple to the pot, cooking for another 2 minutes until fragrant. The apple adds natural sweetness to balance the squash.
Add roasted squash, vegetable broth, thyme, and sage to the pot. Bring to a boil, then simmer for 15 minutes to let flavors blend together.
Blend until completely smooth using an immersion blender, then stir in coconut milk and honey. Simmer 5 more minutes and serve hot with a swirl of coconut milk!

Lasagna Soup

This hearty lasagna soup has all the flavors you love about lasagna but in a cozy soup form! It’s loaded with ground beef, pasta, and plenty of cheese – basically like eating a bowl of comfort. The soup is thick and filling, perfect for cold nights when you want something that will warm you up from the inside out. Kids especially love this one because it tastes like their favorite pasta dish!

Time: 45 minutes | Serves: 8

Ingredients

1 pound ground beef
1 large onion, diced
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
4 cups beef broth
2 cups water
2 teaspoons Italian seasoning
1 teaspoon dried basil
8 oz lasagna noodles, broken into pieces
1 cup ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 tablespoons tomato paste
Salt and pepper to taste
Fresh basil for garnish

Instructions

Brown ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks. Drain excess fat, leaving about 1 tablespoon in the pot.
Add diced onion to the beef and cook for 5 minutes until softened, then add minced garlic and cook for another minute until fragrant.
Stir in tomato paste and cook for 1 minute, then add crushed tomatoes, beef broth, water, Italian seasoning, and dried basil. Bring to a boil.
Add broken lasagna noodles to the boiling soup and cook for 12-15 minutes until pasta is tender, stirring occasionally to prevent sticking.
In a small bowl, mix ricotta cheese with half of the mozzarella and half of the Parmesan until smooth and creamy.
Serve soup in bowls and top each serving with a dollop of the cheese mixture and remaining shredded cheeses. Garnish with fresh basil – it’s like lasagna in a bowl!

Potato Leek Soup

This classic potato leek soup is elegant, creamy, and absolutely delicious! It has a smooth, velvety texture and a mild, sophisticated flavor that’s perfect for any occasion. The leeks give it a gentle onion flavor that’s not too strong, and the potatoes make it hearty and satisfying. This soup can be served hot or cold, and it always makes people feel fancy and well-fed!

Time: 50 minutes | Serves: 6

Ingredients

4 large leeks, white and light green parts only
2 pounds Yukon Gold potatoes, peeled and cubed
4 tablespoons butter
4 cups chicken or vegetable broth
1 cup heavy cream
1 bay leaf
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons fresh chives, chopped
1/4 cup sour cream for garnish

Instructions

Clean leeks thoroughly by cutting them lengthwise and rinsing between all the layers to remove dirt and grit. Slice them thinly after cleaning.
Melt butter in a large pot over medium heat. Add sliced leeks and cook for 8-10 minutes until very soft but not browned, stirring occasionally.
Add cubed potatoes, broth, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are completely tender.
Remove the bay leaf and use an immersion blender to puree the soup until completely smooth. For an ultra-smooth texture, you can strain it through a fine mesh sieve.
Stir in heavy cream and season with salt and white pepper. Heat through for 3-4 minutes, but don’t let it boil after adding the cream.
Serve hot garnished with chopped chives and a dollop of sour cream. This soup is pure elegance in a bowl!

Creamy Tomato Basil Soup

This creamy tomato basil soup tastes just like the one from your favorite restaurant! It’s rich, smooth, and has the perfect balance of tangy tomatoes and fresh basil. The soup is comforting and familiar, like a warm hug from childhood. It’s amazing with grilled cheese sandwiches, but honestly, it’s so good you could just eat it by itself with some crusty bread!

Time: 35 minutes | Serves: 6

Ingredients

2 cans (28 oz each) whole tomatoes
1 large onion, diced
4 garlic cloves, minced
2 cups vegetable broth
1 cup heavy cream
1/4 cup fresh basil leaves, chopped
3 tablespoons butter
2 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

Instructions

Heat butter in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent, stirring occasionally.
Add minced garlic and tomato paste to the pot, cooking for 1-2 minutes until fragrant. This step builds deep flavor in the soup base.
Add whole tomatoes with their juice, crushing them by hand as you add them. Stir in vegetable broth, sugar, salt, pepper, and red pepper flakes if using.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to let all the flavors blend together beautifully.
Use an immersion blender to blend the soup until smooth, or transfer to a regular blender in batches. Be careful with the hot liquid!
Stir in heavy cream and fresh basil, then simmer for 3-4 minutes to heat through. Taste and adjust seasoning before serving hot with your favorite bread!

Sweet Potato Soup

This vibrant sweet potato soup is naturally sweet, creamy, and packed with fall flavors! The beautiful orange color is so cheerful, and the taste is comforting and satisfying. Sweet potatoes are loaded with vitamins, so you can feel good about eating this delicious soup. It has just a hint of spice that makes it interesting without being too strong for kids or sensitive palates!

Time: 50 minutes | Serves: 6

Ingredients

3 pounds sweet potatoes, peeled and cubed
1 large onion, diced
2 carrots, diced
3 garlic cloves, minced
4 cups vegetable broth
1 can (14 oz) coconut milk
2 tablespoons olive oil
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons maple syrup
Toasted coconut flakes for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and carrots, cooking for 5-6 minutes until they start to soften.
Add minced garlic, ginger, cinnamon, and cayenne pepper to the pot. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
Add cubed sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes until sweet potatoes are very tender.
Use an immersion blender to puree the soup until completely smooth and creamy. The natural sweetness of the potatoes will make this soup taste amazing.
Stir in coconut milk and maple syrup, then season with salt and black pepper. Simmer for 5 more minutes to heat through and blend flavors.
Serve hot garnished with toasted coconut flakes and a drizzle of coconut milk. This soup is like fall sunshine in a bowl!

Carrot Ginger Soup

This bright and flavorful carrot ginger soup is so refreshing and healthy! The carrots make it naturally sweet, while the fresh ginger adds a nice warming kick that’s perfect for cool weather. The beautiful orange color is so pretty to serve, and the smooth texture makes it feel fancy and restaurant-quality. This soup is great for when you want something light but satisfying!

Time: 40 minutes | Serves: 6

Ingredients

2 pounds carrots, peeled and sliced
1 large onion, diced
3 tablespoons fresh ginger, peeled and minced
3 garlic cloves, minced
4 cups vegetable broth
1 can (14 oz) coconut milk
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
2 tablespoons fresh cilantro, chopped
Lime wedges for serving

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and slightly golden.
Add minced ginger and garlic to the pot, cooking for 1-2 minutes until very fragrant. The smell will be amazing and will fill your kitchen!
Add sliced carrots, vegetable broth, salt, pepper, and cumin to the pot. Bring to a boil, then reduce heat and simmer for 25 minutes until carrots are very tender.
Use an immersion blender to puree the soup until completely smooth, or transfer to a regular blender in batches for an ultra-smooth texture.
Stir in coconut milk and honey, then simmer for 3-4 minutes to heat through. Taste and adjust seasoning – you might want more ginger or honey.
Serve hot garnished with fresh cilantro and lime wedges on the side. The lime adds a bright pop of flavor that makes this soup extra special!

Chicken and Wild Rice Soup

This hearty chicken and wild rice soup is the ultimate comfort food that will warm you up on cold days! It’s thick, creamy, and loaded with tender chicken, chewy wild rice, and plenty of vegetables. Every spoonful is satisfying and delicious, like getting a hug from the inside. This soup is perfect for using up leftover chicken, and it makes your whole house smell like home!

Time: 1 hour 15 minutes | Serves: 8

Ingredients

1 cup wild rice, uncooked
2 cups cooked chicken, shredded
1 large onion, diced
3 celery stalks, diced
2 carrots, diced
8 oz mushrooms, sliced
6 cups chicken broth
1 cup heavy cream
1/4 cup butter
1/4 cup flour
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped

Instructions

Cook wild rice according to package directions – it usually takes about 45 minutes and should be tender but still have a slight chew to it.
While rice cooks, melt butter in a large pot over medium heat. Add diced onion, celery, and carrots, cooking for 8-10 minutes until vegetables are softened.
Add sliced mushrooms to the pot and cook for 5 more minutes until they release their moisture and start to brown slightly.
Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux that will thicken your soup beautifully.
Gradually add chicken broth while stirring to prevent lumps, then add cooked wild rice, shredded chicken, bay leaves, thyme, salt, and pepper. Simmer for 15 minutes.
Stir in heavy cream and simmer for 5 more minutes until heated through. Remove bay leaves, garnish with fresh parsley, and serve hot!

Beef Stew Soup

This beef stew soup has all the hearty flavors of traditional beef stew but in a soup form that’s easier to make! It’s loaded with tender chunks of beef, potatoes, and vegetables in a rich, savory broth. The meat becomes so tender it falls apart, and the vegetables soak up all the delicious flavors. This soup is perfect for feeding a hungry family on a cold night!

Time: 2 hours | Serves: 8

Ingredients

2 pounds beef chuck roast, cut into 1-inch cubes
3 large potatoes, cubed
3 carrots, sliced thick
3 celery stalks, chopped
1 large onion, diced
8 oz mushrooms, sliced
6 cups beef broth
2 tablespoons tomato paste
1/4 cup flour
3 tablespoons olive oil
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Heat olive oil in a large pot over medium-high heat. Season beef cubes with salt and pepper, then brown them on all sides in batches. Don’t overcrowd the pot!
Remove browned beef and set aside. In the same pot, add diced onion, carrots, and celery, cooking for 5-6 minutes until vegetables start to soften.
Add mushrooms and cook for 3 more minutes, then stir in tomato paste and flour, cooking for 1 minute to eliminate the raw flour taste.
Return beef to the pot and add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer covered for 1 hour.
Add cubed potatoes to the pot and continue simmering for 30-45 minutes until beef is tender and potatoes are cooked through.
Remove bay leaves and taste for seasoning. This soup gets even better the next day as all the flavors meld together!

Broccoli Cheddar Soup

This creamy broccoli cheddar soup is rich, cheesy, and absolutely irresistible! It tastes just like the soup from your favorite restaurant but made at home with love. The broccoli stays bright green and tender, while the cheese creates a velvety, smooth base that’s pure comfort. Kids love this soup because it’s cheesy and delicious, and parents love it because it’s sneaking in healthy vegetables!

Time: 35 minutes | Serves: 6

Ingredients

4 cups fresh broccoli florets
1 large onion, diced
2 carrots, diced
3 garlic cloves, minced
4 cups chicken broth
2 cups sharp cheddar cheese, shredded
1 cup heavy cream
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
2 tablespoons fresh chives, chopped

Instructions

Melt butter in a large pot over medium heat. Add diced onion and carrots, cooking for 5-6 minutes until vegetables are softened and onion is translucent.
Add minced garlic and cook for 1 more minute until fragrant, then sprinkle flour over the vegetables and stir constantly for 2 minutes.
Gradually add chicken broth while whisking to prevent lumps from forming. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add broccoli florets to the pot and cook for 8-10 minutes until tender but still bright green. You don’t want them to get mushy and lose their color.
Stir in heavy cream and gradually add shredded cheese, stirring constantly until melted and smooth. Don’t let it boil after adding cheese or it might curdle.
Season with salt, pepper, and nutmeg, then serve hot garnished with fresh chives. This soup is pure comfort in a bowl!

Lentil and Vegetable Soup

This hearty lentil and vegetable soup is healthy, filling, and packed with flavor! It’s loaded with protein from the lentils and tons of vegetables that make every spoonful nutritious and satisfying. The soup has a rich, earthy flavor that’s so comforting on cold days. Even meat-lovers will enjoy this soup because it’s so hearty and delicious – plus it’s great for your budget!

Time: 45 minutes | Serves: 8

Ingredients

1 1/2 cups dried green or brown lentils
1 large onion, diced
3 carrots, diced
3 celery stalks, diced
4 garlic cloves, minced
1 can (14 oz) diced tomatoes
6 cups vegetable broth
2 cups fresh spinach, chopped
3 tablespoons olive oil
2 bay leaves
1 teaspoon dried thyme
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons lemon juice

Instructions

Rinse lentils in cold water and pick through them to remove any stones or debris. Good lentils are the key to a great soup!
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 8-10 minutes until vegetables are softened.
Add minced garlic, thyme, and cumin to the pot, cooking for 1 minute until fragrant and the spices bloom in the oil.
Add rinsed lentils, diced tomatoes with juice, vegetable broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
Cook until lentils are tender but not mushy – they should hold their shape but be creamy inside when you bite them.
Stir in chopped spinach and lemon juice during the last 5 minutes of cooking. Remove bay leaves before serving hot – this soup is nutritious and delicious!

Minestrone Soup

This classic Italian minestrone soup is loaded with vegetables, beans, and pasta for a hearty meal in a bowl! Every spoonful has different textures and flavors, making it interesting and satisfying. The tomato base is rich and flavorful, and the vegetables stay tender but not mushy. This soup is perfect for using up vegetables in your fridge, and it tastes even better the next day!

Time: 50 minutes | Serves: 8

Ingredients

1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 cup small pasta (ditalini or elbow)
2 cups fresh spinach, chopped
1/4 cup olive oil
3 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
Parmesan cheese for serving

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 8-10 minutes until vegetables are softened and onion is translucent.
Add minced garlic and Italian seasoning to the pot, cooking for 1 minute until very fragrant and the herbs bloom in the oil.
Add diced tomatoes with juice, vegetable broth, kidney beans, cannellini beans, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add diced zucchini and pasta to the pot, cooking for 10-12 minutes until pasta is tender and zucchini is cooked through but not mushy.
Stir in chopped spinach during the last 2 minutes of cooking until it wilts down and becomes tender.
Serve hot with grated Parmesan cheese on top. This soup is like a warm hug from Italy and gets even more delicious as it sits!

Turkey Chili Soup

This hearty turkey chili soup is lighter than traditional chili but just as satisfying and flavorful! It’s loaded with ground turkey, beans, and vegetables in a rich tomato base with just the right amount of spice. The soup is thick and hearty, perfect for cold days when you want something that will fill you up. It’s great for meal prep because it tastes even better after sitting for a day!

Time: 45 minutes | Serves: 8

Ingredients

1 1/2 pounds ground turkey
1 large onion, diced
1 bell pepper, diced
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
2 cups chicken broth
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
Sour cream, cheese, and green onions for topping

Instructions

Brown ground turkey in a large pot over medium-high heat, breaking it up with a spoon as it cooks. Cook until no longer pink, about 8-10 minutes.
Add diced onion and bell pepper to the pot with the turkey, cooking for 5-6 minutes until vegetables are softened.
Add minced garlic, chili powder, cumin, paprika, and cayenne pepper, cooking for 1 minute until spices are fragrant and coat the meat and vegetables.
Stir in crushed tomatoes, kidney beans, black beans, chicken broth, salt, and black pepper. Bring to a boil, then reduce heat to low.
Simmer the soup for 25-30 minutes, stirring occasionally, until flavors have blended and the soup has thickened slightly.
Serve hot topped with sour cream, shredded cheese, and chopped green onions. This soup is perfect with cornbread or tortilla chips!

Zuppa Toscana (Olive Garden Style)

This copycat Zuppa Toscana tastes just like the famous soup from Olive Garden! It’s loaded with Italian sausage, tender potatoes, and fresh kale in a creamy broth that’s absolutely irresistible. The soup is rich and comforting, with just the right amount of spice from the sausage. Every time I make this, people can’t believe it tastes exactly like the restaurant version!

Time: 40 minutes | Serves: 6

Ingredients

1 pound Italian sausage, casings removed
6 strips bacon, chopped
1 large onion, diced
3 garlic cloves, minced
4 medium potatoes, sliced thin
4 cups chicken broth
1 cup heavy cream
4 cups fresh kale, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
Parmesan cheese for serving

Instructions

Cook chopped bacon in a large pot over medium heat until crispy, about 5-6 minutes. Remove bacon and set aside, leaving the fat in the pot.
Add Italian sausage to the same pot and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
Add diced onion to the pot with the sausage and cook for 5 minutes until softened, then add minced garlic and cook for 1 more minute.
Add sliced potatoes, chicken broth, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
Stir in heavy cream and chopped kale, simmering for 3-4 minutes until kale is wilted and tender but still bright green.
Add the crispy bacon back to the soup and serve hot with grated Parmesan cheese. This soup tastes exactly like the restaurant version!

French Onion Soup

This classic French onion soup is elegant, flavorful, and topped with melted cheese that’s absolutely irresistible! The onions are slowly caramelized until they’re sweet and golden, creating a rich base for the soup. Topped with crusty bread and bubbly Gruyere cheese, it’s like getting a fancy restaurant meal at home. The soup takes some time to make the onions perfect, but it’s so worth the wait!

Time: 1 hour 30 minutes | Serves: 6

Ingredients

6 large yellow onions, thinly sliced
6 cups beef broth
1/2 cup dry white wine
6 tablespoons butter
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
1 teaspoon fresh thyme
6 slices French bread
2 cups Gruyere cheese, grated
1/4 cup Parmesan cheese, grated

Instructions

Heat butter and olive oil in a large pot over medium heat. Add sliced onions, sugar, and salt, stirring to coat all the onions evenly.
Cook onions slowly for 45-60 minutes, stirring occasionally, until they’re deep golden brown and caramelized. Don’t rush this step – it’s what makes the soup amazing!
Add white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook for 2 minutes to let the alcohol evaporate.
Add beef broth, bay leaves, thyme, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes to blend all the flavors together.
Meanwhile, toast French bread slices until golden and crispy. Preheat your broiler and arrange oven-safe bowls on a baking sheet.
Ladle soup into bowls, top each with a slice of toasted bread, and sprinkle generously with Gruyere and Parmesan cheeses. Broil for 2-3 minutes until cheese is bubbly and golden!