I love making warm, comforting soups during fall season because there’s nothing better than a hot bowl of soup on a chilly day! The cooler weather makes me crave all those cozy flavors like pumpkin, butternut squash, and hearty vegetables that taste like autumn. These soups fill my kitchen with the most amazing smells and make my whole house feel warm and welcoming.

Fall is the perfect time for soup-making because all the best seasonal ingredients are at their peak – from sweet potatoes and fresh herbs to earthy mushrooms and colorful vegetables.

These recipes range from light and healthy options like Lentil and Vegetable Soup to rich and creamy favorites like Broccoli Cheddar Soup. Each one is designed to be comforting, satisfying, and perfect for busy weeknights or lazy weekend cooking.

Creamy Pumpkin Soup

This velvety pumpkin soup is the ultimate fall comfort food that tastes like autumn in a bowl! It’s perfectly spiced with warm cinnamon and nutmeg, and so smooth and creamy that every spoonful feels like a cozy hug. This soup is easy to make and always impresses guests with its beautiful orange color and amazing flavor.

Time: 45 minutes | Serves: 6

Ingredients

• 2 pounds fresh pumpkin, peeled and cubed
• 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

Instructions

1. If using fresh pumpkin, cut it in half, scoop out seeds, peel with a vegetable peeler, and cube into 1-inch pieces for even cooking.
2. Heat butter in a large pot over medium heat, then add diced onion and cook for 5-6 minutes until soft and translucent, stirring occasionally.
3. Add minced garlic and cook for another minute until fragrant, then add cubed pumpkin, vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes until pumpkin is very tender and easily pierced with a fork.
5. Use an immersion blender to puree the soup until completely smooth, or transfer to a regular blender in batches, being careful with hot liquid.
6. Stir in heavy cream and maple syrup, then simmer for 5 more minutes to heat through. Taste and adjust seasoning before serving hot!

Butternut Squash Soup

This silky butternut squash soup is naturally sweet and incredibly satisfying with its beautiful golden color! The roasted squash develops deep, caramelized flavors that make this soup taste gourmet. It’s healthy, comforting, and perfect for chilly fall evenings when you want something warm and nourishing.

Time: 1 hour | Serves: 6

Ingredients

• 1 large butternut squash (about 3 pounds)
• 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

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

Hearty Beef Stew Soup

This hearty beef stew soup is loaded with tender chunks of beef and vegetables in a rich, savory broth! It’s the perfect comfort food for cold days and tastes even better the next day. The slow cooking makes the beef incredibly tender while all the flavors meld together into pure deliciousness.

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

1. Cut beef chuck roast into uniform 1-inch cubes and season with salt and pepper, then toss with flour to coat evenly for thickening.
2. Heat olive oil in a large pot over medium-high heat and brown beef cubes on all sides in batches, about 6-8 minutes total per batch.
3. Remove browned beef and set aside, then add diced onion, carrots, and celery to the same pot, cooking for 5-6 minutes until vegetables start to soften.
4. Add sliced mushrooms and cook for 3 more minutes, then stir in tomato paste and cook for 1 minute to develop deep flavor.
5. 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.
6. Add cubed potatoes and continue simmering for 30-45 minutes until beef is fork-tender and potatoes are cooked through. Remove bay leaves before serving!

Creamy Tomato Basil Soup

This creamy tomato basil soup tastes just like your favorite restaurant version but made at home! It’s rich, smooth, and perfectly balanced with fresh basil that makes every spoonful amazing. This soup is perfect with grilled cheese sandwiches and always brings back childhood memories of comfort and warmth.

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

Instructions

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

Sweet Potato Soup

This vibrant sweet potato soup is naturally sweet, creamy, and packed with fall flavors that warm you from the inside out! The beautiful orange color is so cheerful, and the taste is comforting and satisfying. It’s loaded with vitamins and nutrients, so you can feel good about eating this delicious soup that tastes like a warm autumn hug.

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

Instructions

1. Heat olive oil in a large pot over medium heat and add diced onion and carrots, cooking for 5-6 minutes until they start to soften and become fragrant.
2. Add minced garlic, ginger, cinnamon, and cayenne pepper to the pot, cooking for 1 minute while stirring constantly to prevent burning.
3. Add cubed sweet potatoes, vegetable broth, salt, and pepper to the pot, bringing to a boil over medium-high heat.
4. Reduce heat to medium-low and simmer for 25-30 minutes until sweet potatoes are very tender and easily mashed with a fork.
5. Use an immersion blender to puree the soup until completely smooth and creamy, with no lumps remaining for the best texture.
6. Stir in coconut milk and maple syrup, then simmer for 5 more minutes to heat through and blend flavors. Serve hot with a drizzle of coconut milk!

Chicken and Wild Rice Soup

This hearty chicken and wild rice soup is the ultimate comfort food that’s thick, creamy, and loaded with tender chicken! Every spoonful has chewy wild rice, vegetables, and plenty of flavor that makes you feel warm and satisfied. It’s perfect for using up leftover chicken and makes your whole house smell like home while it cooks.

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

Instructions

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

Broccoli Cheddar Soup

This creamy broccoli cheddar soup is rich, cheesy, and absolutely irresistible with its velvety smooth texture! 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 the most amazing creamy base that everyone will love.

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

Instructions

1. Melt butter in a large pot over medium heat, then add diced onion and carrots, cooking for 5-6 minutes until vegetables are softened and onion is translucent.
2. Add minced garlic and cook for 1 more minute until fragrant, then sprinkle flour over the vegetables and stir constantly for 2 minutes.
3. Gradually add chicken broth while whisking continuously to prevent lumps from forming, then bring to a boil and reduce heat to simmer.
4. Add broccoli florets to the pot and cook for 8-10 minutes until tender but still bright green – don’t overcook or they’ll become mushy.
5. Stir in heavy cream and gradually add shredded cheese, stirring constantly until melted and smooth. Don’t let it boil or the cheese might curdle.
6. Season with salt, pepper, and nutmeg, then serve hot. This soup is perfect with crusty bread or oyster crackers for extra comfort!

Lentil and Vegetable Soup

This hearty lentil and vegetable soup is healthy, filling, and packed with protein and fiber that keeps you satisfied! It’s loaded with colorful vegetables and has a rich, earthy flavor that’s so comforting. This soup is budget-friendly, nutritious, and gets even more delicious as the flavors develop, making it perfect for meal prep.

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

1. Rinse lentils in cold water and pick through them to remove any stones or debris that might have gotten mixed in during packaging.
2. Heat olive oil in a large pot over medium heat and add diced onion, carrots, and celery, cooking for 8-10 minutes until vegetables are softened.
3. Add minced garlic, thyme, and cumin to the pot, cooking for 1 minute until fragrant and the spices are aromatic.
4. Add rinsed lentils, diced tomatoes with juice, vegetable broth, bay leaves, salt, and pepper, bringing to a boil over medium-high heat.
5. Reduce heat to low and simmer for 25-30 minutes until lentils are tender but still hold their shape and aren’t mushy.
6. Stir in chopped spinach and lemon juice during the last 5 minutes of cooking. Remove bay leaves before serving hot with crusty bread!

Creamy Mushroom Soup

This rich and earthy mushroom soup is made with a blend of different mushrooms for incredible depth of flavor! It’s creamy, luxurious, and tastes like something from a fancy restaurant. The mushrooms create such a savory, umami-rich base that makes every spoonful absolutely satisfying and perfect for fall evenings.

Time: 40 minutes | Serves: 6

Ingredients

• 1 pound mixed mushrooms (cremini, shiitake, button), sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup additional vegetable broth
• 4 tablespoons butter
• 3 tablespoons flour
• 2 tablespoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Clean and slice all mushrooms into uniform pieces, using a mix of different varieties for the most complex and interesting flavor profile.
2. Heat butter in a large pot over medium-high heat and add sliced mushrooms, cooking for 8-10 minutes until they release moisture and become golden brown.
3. Add diced onion to the mushrooms and cook for 5-6 minutes until softened, then add minced garlic and cook for 1 more minute until fragrant.
4. Sprinkle flour over the mushroom mixture and stir constantly for 2 minutes to create a roux that will thicken the soup beautifully.
5. Add extra vegetable broth and let it simmer for 2 minutes, then gradually add remaining vegetable broth while stirring to prevent lumps from forming.
6. Add thyme, salt, and pepper, then simmer for 15 minutes. Stir in heavy cream and cook 5 more minutes. Garnish with fresh parsley and serve hot!

Minestrone Soup

This classic Italian minestrone soup is loaded with vegetables, beans, and pasta for a hearty, satisfying meal in a bowl! Every spoonful has different textures and flavors that make it interesting and delicious. It’s perfect for using up vegetables in your fridge and tastes even better the next day when all the flavors have had time to meld together.

Time: 50 minutes | Serves: 8

Ingredients

• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) cannellini beans, drained
• 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

1. Heat olive oil in a large pot over medium heat and add diced onion, carrots, and celery, cooking for 8-10 minutes until vegetables are softened and fragrant.
2. Add minced garlic and Italian seasoning to the pot, cooking for 1 minute until the herbs are aromatic and the garlic is fragrant.
3. Add diced tomatoes with juice, vegetable broth, kidney beans, cannellini beans, salt, and pepper, bringing to a boil over medium-high heat.
4. Reduce heat and simmer for 15 minutes to let the flavors develop, then add diced zucchini and pasta to the pot.
5. Cook for 10-12 minutes until pasta is tender and zucchini is cooked through but still has a slight bite to it.
6. Stir in chopped spinach during the last 2 minutes until wilted. Serve hot with grated Parmesan cheese and crusty Italian bread!