It’s officially Fall, and there’s nothing quite like a steaming bowl of soup to bring warmth and comfort. From creamy butternut squash to savory mushroom blends, autumn is the perfect season to explore rich flavors and hearty ingredients that make every spoonful feel like a cozy embrace. Whether you’re looking for a quick weeknight dinner or a slow-cooked family favorite, these 15 fall soup recipes are sure to bring the essence of autumn to your table.
15 Autumn Soup Recipes We Know You’ll “Fall” For
#1 Butternut Squash Soup
Butternut Squash Soup is the quintessential fall soup—smooth, creamy, and a little sweet. The flavors are subtle but comforting, with roasted squash bringing out the natural sweetness, often enhanced by spices like nutmeg or cinnamon. This soup has roots in French cuisine, but it’s been embraced worldwide for its comforting flavor and vibrant orange hue that matches autumn leaves. It’s the perfect warm-up for cool evenings and a great starter or main course with some crusty bread.
For the full recipe, head over to the Love & Lemons food blog here.
Ingredients
- 1 butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 1-2 carrots, chopped
- 1-2 celery stalks, chopped
- 3-4 cups vegetable or chicken broth (more if you prefer a thinner soup)
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
Optional Add-Ons for Flavor
- 1 apple or pear, peeled and diced (for a hint of sweetness)
- Fresh herbs like thyme, sage, or rosemary
- A parmesan rind
- 1 teaspoon ground nutmeg or cinnamon (for warmth and spice)
- 1/2 cup heavy cream or coconut milk (for a creamy texture)
- 1 tablespoon maple syrup or honey (for added sweetness)
- Croutons, pumpkin seeds, or a swirl of cream for garnish
- A drizzle of balsamic vinegar
#2 Pumpkin Soup with Crispy Prosciutto
Pumpkin Soup screams autumn! Creamy pumpkin puree, spiced with nutmeg and ginger, gives a sweet and earthy flavor that’s complemented by the salty crunch of crispy prosciutto. Originating from European traditions of using squash in soups, this variation elevates the humble pumpkin with a gourmet touch. The textures of smooth soup and crispy prosciutto contrast beautifully, making it an irresistible fall comfort food.
Watch the video above by Kitty’s Kitchen for the full recipe.
Ingredients
- 6.5 to 7 cups of peeled and diced pumpkin
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 2 cups of vegetable stock or vegetable broth
- 1 cup of heavy cream
- 4 slices of prosciutto
- Sour cream and basil for serving
#3 Classic Roasted Tomato and Basil Soup
Tomato and Basil Soup is a timeless favorite, and when made with roasted tomatoes, it takes on a deeper, caramelized flavor that feels perfect for fall. Though this soup has Italian origins, it’s a beloved classic in many places, often paired with a gooey grilled cheese sandwich. The acidity of the tomatoes, balanced by fresh basil, offers just the right amount of brightness to cut through chilly fall days.
Head over to The Mediterranean Dish for a full recipe.
Ingredients
- 2-3 pounds ripe tomatoes (Roma or vine-ripened are great), halved
- 1 medium onion, chopped
- 3-4 cloves garlic, peeled and smashed
- 1-2 tablespoons olive oil
- 3 cups vegetable broth (or chicken broth for a richer flavor)
- 1/2 cup fresh basil leaves, packed
- Salt and pepper, to taste
- 1-2 tablespoons tomato paste (for deeper flavor)
- 1 teaspoon sugar (to balance acidity if needed)
- A splash of heavy cream or coconut milk (for creaminess)
- A pinch of red pepper flakes
#4 Savory Wild Mushroom Soup
Wild Mushroom Soup captures the essence of a walk through a fall forest—earthy, savory, and rich. This soup celebrates the abundance of mushrooms in autumn, simmered with herbs to bring out their deep flavor.
Rooted in European cuisine, particularly in French and Russian traditions, it’s a filling, hearty soup that’s as much about texture as it is taste. The umami notes make it a true crowd-pleaser for any mushroom lover.
Consider making Kate the Baker’s recipe for a delicious, extra hearty mushroom soup you’ll love all Fall.
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Ingredients
- 1 pound mixed mushrooms (cremini, shiitake, oyster, etc.), sliced
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 3-4 cups vegetable or chicken broth
- 2 tablespoons olive oil or butter
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- Fresh parsley or chives for garnish
#5 Velvety Sweet Potato and Carrot Soup
Sweet potatoes and carrots are fall staples, and when blended together, they create a smooth, velvety soup that’s both sweet and savory. A touch of ginger or cumin spices things up, making this dish both cozy and flavorful.
With influences from many cuisines that celebrate root vegetables (such as West African and Middle Eastern), this soup is versatile and offers a vibrant color and creamy texture perfect for a comforting fall night.
We love this version from BBC Good Food.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2-3 large carrots, peeled and chopped
- 1 medium onion, diced
- 3-4 cups vegetable broth
- 2 tablespoons olive oil or butter
- 1 teaspoon ground cumin or freshly grated ginger
- Salt and pepper, to taste
- A dash of nutmeg or cinnamon (optional)
- A splash of coconut milk or cream (optional for creaminess)
- Fresh herbs like cilantro or parsley for garnish
#6 French Onion Soup
French Onion Soup is the ultimate fall indulgence. Hailing from France, it’s all about rich flavors—slow-caramelized onions, savory beef broth, and the crowning glory of toasted baguette topped with melted Gruyère cheese. The gooey, crispy top contrasts with the sweet and savory broth, offering a comforting warmth that feels like a blanket on a crisp evening.
Try Sara Bonisteel’s French Onion Soup recipe—published in The New York Times last Spring.
Ingredients
- 4-5 large yellow onions, thinly sliced
- 4 cups beef broth (or a mix of beef and chicken broth)
- 1/2 cup dry white wine (optional)
- 2 tablespoons butter or olive oil
- 1-2 tablespoons flour (for thickening)
- 1 bay leaf
- Salt and pepper, to taste
- Baguette slices, toasted
- Gruyère or Swiss cheese, grated (for topping)
#7 Lentil and Sausage Soup
Lentil and Sausage Soup is rustic, hearty, and satisfying—a one-pot meal perfect for the cold weather that Fall brings. The lentils add a hearty texture, while the sausage infuses the broth with savory richness and adds that smoky flavor we all love.
This soup, inspired by Mediterranean and Middle Eastern cuisines, is incredibly versatile. It’s a favorite when the weather turns cooler because it’s filling, flavorful, and packed with protein, making it an ideal cozy meal.
Ingredients
- 1 cup dried lentils, rinsed
- 8-10 ounces sausage (Italian, smoked, or chorizo), sliced or crumbled
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3-4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1-2 cloves garlic, minced
- 1 teaspoon cumin or smoked paprika (optional for added flavor)
- Salt and pepper, to taste
- Fresh parsley or cilantro for garnish
#8 Minestrone Soup
Minestrone is the ultimate fall veggie soup—a hearty mix of seasonal vegetables, beans, pasta or rice, and a savory tomato broth. This Italian classic soup varies by region and season, making it a versatile dish that can include whatever fresh ingredients are on hand.
For fall, think carrots, zucchini, green beans, and Yukon gold potatoes simmered to perfection. The soup is light yet filling, and its flavor only deepens as it sits, making it great for meal prep. Minestrone’s balance of savory herbs, comforting vegetables, and rich broth makes it a go-to for crisp fall evenings. It’s the kind of soup that feels like a warm hug in a bowl.
Ingredients
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2-3 cloves garlic, minced
- 1 zucchini, diced
- 1 can diced tomatoes (14 oz)
- 1 can cannellini beans or kidney beans (14 oz), drained
- 1/2 cup pasta or rice
- 4-5 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried basil or Italian seasoning
- Salt and pepper, to taste
- Fresh parsley or Parmesan cheese for garnish
#9 Chicken and Wild Rice Soup
Chicken and Wild Rice Soup is comfort in a bowl. Hearty and nourishing, this soup hails from the American Midwest, where wild rice is a local staple.
The tender chunks of chicken, chewy wild rice, and vegetables simmered in a creamy broth make this a go-to for chilly fall days. It’s familiar yet exciting, offering a balance of textures and flavors that warm the soul.
This recipe from Food & Wine is our favorite version of the classic soup, so please give it a try!
Ingredients
- 1 pound chicken breasts or thighs, diced or shredded
- 1 cup wild rice, rinsed
- 2-3 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 4-5 cups chicken broth
- 2 tablespoons olive oil or butter
- 1/2 cup heavy cream or milk (optional for creaminess)
- Salt, pepper, and fresh thyme to taste
#10 Pear and Parsnip Soup
Pear and Parsnip Soup is a sophisticated fall soup with a balance of sweet and earthy flavors. Parsnips bring a nutty, slightly spicy taste, while pears add a gentle sweetness that complements the parsnips beautifully.
This soup has its roots in French cuisine and is a great way to celebrate fall’s harvest. Its creamy texture and surprising flavor combination make it an elegant starter or light main dish.
Ingredients
- 2-3 parsnips, peeled and diced
- 1-2 ripe pears, peeled and diced
- 1 medium onion, diced
- 3-4 cups vegetable or chicken broth
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- A pinch of nutmeg or ginger for warmth
- Fresh herbs like thyme or parsley for garnish
#11 Roasted Garlic and Leek Soup
Roasted Garlic and Leek Soup is for anyone who loves savory, deep flavors. Roasting the garlic mellows out its sharpness, making it sweet and flavorful, while leeks add a gentle, oniony taste. This soup has origins in French and British cuisine, offering a simple yet flavorful dish that embodies the warmth of fall. Silky smooth, it’s perfect for dipping bread and warming up on a cold day.
Our editor makes this Food.com Garlic Leek Soup all the time.
Ingredients
- 2-3 large leeks, cleaned and sliced
- 1 head garlic, roasted (cut the top off, drizzle with oil, and roast until soft)
- 3-4 cups vegetable broth
- 2 tablespoons olive oil or butter
- 2-3 medium potatoes, diced (optional for thickness)
- Salt and pepper, to taste
- A splash of cream (optional for smoothness)
#12 Savory Sweet Potato and Miso Soup
This soup combines Japanese and fall flavors, blending sweet potatoes with umami-rich miso for a delightful balance of sweet and savory.
The creamy texture and added ginger or soy sauce make it a delicious, hearty dish that feels both comforting and slightly exotic. Perfect for fall, the sweet potato’s natural earthiness pairs perfectly with miso’s deep flavor.
Ingredients
- 2-3 medium sweet potatoes, peeled and cubed
- 1-2 tablespoons miso paste
- 1 medium onion, diced
- 2-3 cups vegetable broth
- 1 tablespoon soy sauce (for umami)
- 1 tablespoon ginger, grated
- 2 tablespoons olive oil or sesame oil
- Salt and pepper, to taste
- Scallions or sesame seeds for garnish
#13 Split Pea and Barley Soup
Split Pea and Barley Soup is filling, savory, and full of texture. A classic across various cuisines, from European to Middle Eastern, it’s typically made with vegetables, peas, and chewy barley for an added bite.
The slow-cooked peas create a thick base, while the barley makes it a hearty meal, ideal for cool fall evenings. It’s the kind of soup that sticks to your ribs and keeps you satisfied.
Try Delicious by Design’s recipe here.
Ingredients
- 1 cup dried split peas, rinsed
- 1/2 cup barley, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3-4 cups vegetable broth
- 2 tablespoons olive oil
- Salt, pepper, and fresh thyme or bay leaf for seasoning (remove bay leaf before serving)
#14 Corn and Poblano Chowder
Corn and Poblano Chowder brings together sweet, late-season corn with smoky, roasted poblano peppers for a fall twist on classic chowder.
With roots in Mexican and Southwestern cuisine, this soup balances sweet and spice in a creamy broth. It’s the perfect chowder for fall, offering a vibrant flavor that warms up the palate with a bit of heat and sweetness.
Give Isabel Eats’ recipe a try here!
Ingredients
- 4 ears corn (or 3 cups frozen), kernels cut off
- 2-3 poblano peppers, roasted, peeled, and diced
- 1 medium potato, diced
- 1 medium onion, diced
- 3-4 cups vegetable or chicken broth
- 1-2 tablespoons olive oil or butter
- 1 cup milk or cream (for creaminess)
- Salt, pepper, and cumin to taste
#15 White Bean Chili
White Bean Chili is a lighter twist on traditional chili, using white beans and often chicken or turkey instead of beef. Popular in Southwestern and Mexican cuisines, the chili offers a zesty, mildly spicy flavor, with beans providing creaminess and substance. It’s warming without being overly heavy, perfect for those fall days when you need a hearty, satisfying meal that’s not too dense.
For an extra creamy version of White Bean Chili, try this recipe from The Kitchn.
Ingredients
- 2 cans white beans (14 oz each), drained
- 1 pound ground chicken or turkey
- 1 medium onion, diced
- 1-2 green chiles or 1 bell pepper, diced
- 3-4 cups chicken broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon cumin, oregano, and chili powder
- Salt and pepper, to taste
- Fresh cilantro or lime wedges for garnish
Final Thoughts: Which Soups Do You Love for Fall?
It’s settled! Fall soups are the absolute best! This season’s bounty, from squash to wild mushrooms, lends itself to comforting, soul-warming dishes that not only nourish but also celebrate the flavors and traditions of fall. Try one or try them all, and you’ll find that there’s a perfect soup for every autumn day waiting to be savored. Which do you love? Let us know in the comments below and…Happy soup season!
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The post It’s Soup Season! 15 Fall Soup Recipes to Make in Autumn 2024 appeared first on Design Dash.