10+ Fall Soup Recipes to Warm Your Cozy Evenings

As the weather cools down, you might start craving something warm and comforting. Fall soup recipes capture those seasonal flavors and keep you feeling cozy.

These soups use simple ingredients and easy steps. You’ll end up with dishes that satisfy and make chilly evenings a bit brighter.

Fall soups are perfect for using fresh autumn vegetables and enjoying a warm, flavorful meal any day. Whether you want creamy, hearty, or light brothy soups, there’s something here for you.

Trying out new recipes can make your fall meals a little more fun.

1) Cozy Autumn Wild Rice Soup

This soup is warm and filling—just what you want on a chilly fall day. Cook wild rice until it’s tender, then toss in mushrooms, carrots, and garlic.

Use vegetable or chicken stock for the broth. If you like a smooth texture, a splash of cream does the trick.

You can make this recipe in a slow cooker or on the stove. It’s easy and perfect for sharing with friends or family.

Ingredients

• 6 cups vegetable or chicken stock
• 1 cup uncooked wild rice
• 8 ounces baby bella mushrooms, sliced
• 2 medium carrots, diced
• 4-5 cloves garlic, minced
• 1 small onion, chopped
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste

Cooking Instructions

1. Rinse wild rice and cook in stock until tender, about 45-50 minutes.
2. Sauté onions, garlic, carrots, and mushrooms until soft.
3. Add cooked rice and vegetables to the pot with broth.
4. Stir in heavy cream if you want, and season with salt and pepper.
5. Simmer for 10 minutes before serving.

For more details, see Cozy Autumn Wild Rice Soup.

2) Butternut Squash Soup

Butternut squash soup is classic fall comfort. Roast the squash to bring out its sweetness, then add garlic, shallots, or ginger for extra depth.

This soup is creamy, but you don’t need cream. Vegetable broth keeps it light and vegan-friendly.

A sprinkle of rosemary or sage gives it that earthy, autumn vibe. Roasting the squash first really boosts the flavor.

Blend everything together until smooth. It’s simple but feels a little special.

Ingredients

• 1 medium butternut squash
• 1-2 tablespoons olive oil
• 1 shallot, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon fresh rosemary or sage
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut squash in half, scoop out seeds, and brush with olive oil.
3. Roast squash face down on a baking sheet for 30-40 minutes, until tender.
4. Sauté shallot and garlic in a pot until soft.
5. Scoop roasted squash into the pot.
6. Add broth and herbs. Simmer for 10 minutes.
7. Blend soup until smooth. Season with salt and pepper.
8. Serve warm.

3) Creamy Mushroom Soup

Creamy mushroom soup just feels right in fall. Start by caramelizing mushrooms in butter to get that deep, earthy flavor.

Add onions, garlic, and thyme for more aroma. Simmer everything with broth, then blend until it’s smooth.

Stir in cream at the end for a silky finish. This one’s simple but so satisfying.

Have it as a starter or a light lunch. Crusty bread or a salad on the side? Yes, please.

Ingredients:

• 1 pound mushrooms, sliced
• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Cooking Instructions:

1. Melt butter in a pot over medium heat.
2. Add mushrooms and cook until caramelized, about 8 minutes.
3. Stir in onion, garlic, and thyme; cook 3 more minutes.
4. Pour in broth and simmer for 15 minutes.
5. Blend soup until smooth.
6. Return soup to pot and stir in cream.
7. Heat gently, season with salt and pepper, and serve warm.

4) Potato Leek Soup

Potato leek soup is simple and cozy—great for a quick fall meal. The flavor is mild, with creamy potatoes and sweet leeks.

Top with fresh herbs or bacon for a boost. You can swap butter for olive oil and use veggie broth to keep it vegan.

This soup uses ingredients you probably have on hand. It’s a classic for a reason.

Ingredients:

• 2 tablespoons olive oil or butter
• 2 pounds waxy potatoes (like Yukon Gold)
• 3 large leeks, cleaned and sliced
• 4 cups chicken or vegetable broth
• Salt and pepper to taste
• Fresh herbs (optional)

Cooking Instructions:

1. Heat olive oil or butter in a large pot over medium heat.
2. Add leeks and cook until soft, about 5 minutes.
3. Peel and dice potatoes, then add to the pot.
4. Pour in broth and bring to a boil.
5. Reduce heat and simmer until potatoes are tender, about 20 minutes.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. Add salt and pepper to taste. Serve warm with herbs if you like.

Learn more about making this easy potato leek soup at Feasting At Home.

5) Broccoli Cheddar Soup

Broccoli cheddar soup is creamy, cheesy, and just right for chilly evenings. You get tender broccoli and lots of melted cheddar in every bite.

Fresh broccoli, carrots, and celery add flavor and texture. The base is a creamy broth made with milk or cream and sharp cheddar.

Serve it in a regular bowl or go all out with a bread bowl. Either way, it’s comforting and quick—about 30 minutes from start to finish.

Ingredients:

• 4 cups fresh broccoli florets
• 1 cup chopped carrots
• 1 cup chopped celery
• 4 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup milk or cream
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• Salt and pepper to taste

Cooking Instructions:

1. Melt butter in a large pot over medium heat.
2. Add chopped carrots and celery; cook until soft.
3. Stir in flour and cook 1-2 minutes.
4. Slowly add broth, whisking to avoid lumps.
5. Add broccoli and simmer until tender, about 10 minutes.
6. Lower heat and stir in milk or cream.
7. Add shredded cheddar cheese and stir until melted.
8. Season with salt and pepper. Serve warm.

6) Pumpkin Bisque

Pumpkin bisque is smooth, creamy, and just a little bit sweet. You’ll need pumpkin puree, onion, garlic, and broth—nothing fancy.

Add cream or milk for extra richness. Smoked Gouda gives it a unique, slightly smoky flavor if you want to try something different.

It’s easy to make ahead, and the flavors get even better by the next day. Serve with crusty bread or a salad if you’re feeling fancy.

Ingredients:

• 2 cups pumpkin puree
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups chicken or vegetable broth
• 1/2 cup cream or milk
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup shredded smoked Gouda (optional)

Cooking Instructions:

1. In a pot, sauté onion and garlic until soft.
2. Add pumpkin puree, broth, nutmeg, salt, and pepper.
3. Bring to a boil, then simmer for 15 minutes.
4. Use an immersion blender to make soup smooth.
5. Stir in cream or milk and cheese if you want.
6. Heat through but don’t boil.
7. Serve warm.

7) Crockpot Lasagna Soup

Crockpot lasagna soup brings all the flavors of lasagna into a cozy soup. Brown ground beef or sausage, then toss everything—meat, noodles, tomatoes, and Italian herbs—into your slow cooker.

Let it cook for a few hours, and the noodles get soft right in the broth. This soup is great for busy nights when you want something hearty but don’t want to fuss.

Serve with crusty bread and a sprinkle of cheese on top. Let the crockpot do the work while you relax.

Ingredients:

• 1 lb ground beef or Italian sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 4 cups beef broth
• 1 cup water
• 1 teaspoon Italian seasoning
• 8 oz lasagna noodles, broken into pieces
• 1 cup shredded mozzarella
• ½ cup grated Parmesan

Cooking Instructions:

1. Brown meat, onion, and garlic in a skillet over medium heat.
2. Drain excess fat and transfer to crockpot.
3. Add marinara sauce, broth, water, and Italian seasoning.
4. Stir in broken noodles.
5. Cook on low for 4-6 hours or high for 2-3 hours.
6. Top with mozzarella and Parmesan before serving.

Try this easy slow cooker lasagna soup recipe for more ideas.

8) Basic Ham and Bean Soup

Ham and bean soup is hearty and perfect for fall. Use a ham bone or leftover ham for loads of flavor.

Fill the pot with beans and simple veggies, then let everything simmer together. It’s a great way to use up extra ham and get a filling meal.

You can cook this on the stove or let it go all day in a slow cooker. The longer it cooks, the better it tastes.

Ingredients

• 1 ham bone or 2 cups cubed ham
• 1 pound dried white beans, soaked overnight
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups water or broth
• Salt and pepper to taste

Cooking Instructions

1. Rinse the soaked beans. Set them aside.

2. In a large pot, sauté onion, carrots, celery, and garlic until they’re soft.

3. Add beans, ham bone or cubed ham, and water or broth to the pot.

4. Bring everything to a boil. Lower the heat and let it simmer for 2-3 hours.

5. Take out the ham bone. Shred any meat from it, then toss it back into the soup.

6. Add salt and pepper to taste before serving.

For a detailed recipe, see Basic Ham and Bean Soup Recipe.

9) Stuffed Pepper Soup

Stuffed pepper soup just feels right when the weather turns cool. The main ingredients are ground beef, rice, and bell peppers, all cooked together in a tomato broth.

It’s basically stuffed peppers, but way easier and somehow cozier. You can make the whole thing in one pot, which is pretty great if you hate doing dishes.

If you want something filling but not fussy, this soup delivers. Leftovers reheat nicely—honestly, sometimes they taste even better the next day.

The sweet bell peppers and savory beef balance each other out. Rice gives it a little extra heft.

You can serve it with warm bread, or just grab a spoon and dig in.

Ingredients

• 1 pound ground beef
• 3 bell peppers, diced
• 1 cup white rice
• 1 onion, chopped
• 4 cups beef or vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Brown the ground beef in a large pot. Drain off the fat.

2. Add onion, garlic, and bell peppers. Cook until they soften up.

3. Stir in the broth, diced tomatoes, and rice.

4. Bring to a boil. Lower the heat and let it simmer for 20-25 minutes.

5. Add salt and pepper. Serve it warm.

10) Smoked Ham Hock and Lentil Soup

This soup is hearty and warm, just what you want on a chilly fall day. The smoked ham hock gives the lentils a rich, smoky taste.

You’ll get extra flavor and texture from onions, celery, and carrots. As the soup cooks, the lentils soften up and the ham falls right off the bone.

It’s simple to make and perfect for leftovers. Honestly, there’s nothing quite like a bowl of this after a long day.

Ingredients

• 1 smoked ham hock
• 1 cup dried lentils
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 3 garlic cloves, minced
• 4 cups chicken or vegetable stock
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.

2. Toss in the onions, celery, and carrots. Sauté for about 4 minutes—just enough to get things soft and fragrant.

3. Stir in the garlic and let it cook for a minute. The aroma should really start to come through.

4. Drop in the ham hock, lentils, stock, bay leaves, salt, and pepper.

5. Bring everything to a boil. Lower the heat to a gentle simmer.

6. Cover the pot and let it cook for 1.5 to 2 hours. You’ll know it’s ready when the lentils are nice and soft.

7. Pull out the ham hock, shred the meat, and toss it back into the soup.

8. Taste and adjust the seasoning if you need to. Serve it warm—maybe with some crusty bread if you’re into that.

For more details, check out the Smoked Ham Hock and Lentil Soup Recipe.