12 Insanely Cozy Fall Soups You’ll Make All Season

Fall is officially soup season — the kind of food that makes your kitchen smell like comfort and turns an ordinary weeknight into something worth lingering over. I love a big pot that simmers away while I get on with the day, and this roundup collects my favorite cozy fall soups: quick weeknight bowls, show-stopping weekend pots, and a couple of make-ahead winners for busy mornings. Pull on a sweater, grab a spoon, and pick one to try tonight — there’s a bowl here for anyone who wants warmth, flavour, and a little nostalgia. 

1. Hearty Pumpkin Soup With A Creamy Twist

This roasted pumpkin soup is velvety and autumnal — sweet-roasted squash, warm spices and a splash of cream make it feel like fall in every spoonful.

This pumpkin soup features roasted pumpkin blended with sautéed onions and garlic, finished with cream for a velvety texture. The recipe takes about 50 minutes from start to finish and serves 4 people.

Ingredients

• 1 medium pumpkin (about 3-4 pounds), peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Chopped fresh parsley or pumpkin seeds for garnish (optional)

Instructions

1. Prep the Pumpkin: Peel and dice the pumpkin into small cubes.
2. Roast the Pumpkin: Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 5 minutes).
4. Combine Ingredients: Add the roasted pumpkin to the pot along with the broth, nutmeg, and cinnamon. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
6. Add Creaminess: Stir in the heavy cream and heat gently over low heat. Adjust seasoning with salt and pepper if needed.
7. Serve: Ladle the soup into bowls and garnish with chopped parsley or pumpkin seeds if desired.

Cook and Prep Times:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Nutrition Information:

• Servings: 4 bowls
• Calories: 320kcal
• Fat: 22g
• Protein: 5g
• Carbohydrates: 30g

2. Classic Butternut Squash Soup For Chilly Nights

A timeless favorite: roasted butternut, a hint of cinnamon, and coconut milk for extra silk — simple, elegant, and reliably cozy. Serve it with some crusty bread for a delightful meal!

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1 cup coconut milk
• Olive oil for sautéing
• Fresh herbs for garnish (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
2. Add the diced butternut squash, cinnamon, nutmeg, salt, and pepper. Stir for a few minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the squash is tender, about 20 minutes.
4. Blend the soup until smooth, then stir in the coconut milk. Heat through and adjust seasoning if needed.
5. Serve hot, garnished with fresh herbs if desired.

Tips: For extra flavor, roast the squash before adding it to the soup. You can also add a pinch of cayenne for some heat!

Nutritional Information: This soup is rich in vitamins A and C, and is low in calories. A serving contains approximately 150 calories, 5g fat, and 3g protein.

3. Savory Apple And Cheddar Soup Delight

Bright apples meet sharp cheddar in a surprising, craveable combo — think grilled-cheese-meets-soup in a bowl.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups peeled and diced apples
• 2 cups vegetable broth
• 1 cup sharp cheddar cheese, shredded
• 1 teaspoon thyme
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft.
2. Add the diced apples and thyme, cooking for about 5 minutes. Pour in the vegetable broth and let it simmer for 15 minutes.
3. Blend the soup until smooth, then stir in the cheddar cheese until melted. Season with salt and pepper, and serve garnished with chives.

Tips: Use a mix of sweet and tart apples for depth of flavor. This soup can be made ahead and reheated for an easy meal.Nutritional Information:

Approximately 250 calories per serving, rich in vitamins A and C.

4. Comforting Potato Leek Soup For Cozy Evenings

Mild, creamy and totally comforting, this potato-leek soup is the “quiet night in” recipe — perfect with crusty bread and a simple salad.

Ingredients

• 4 large leeks, cleaned and sliced
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add leeks and onion, cooking until soft, about 5 minutes.
2. Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
3. Blend the soup until smooth, then stir in heavy cream. Season with salt and pepper, and garnish with fresh parsley before serving.

Tips: For a lighter version, use low-fat milk instead of heavy cream. You can also add some garlic for extra flavor. This soup pairs wonderfully with a side salad.

Nutritional Information: Each serving contains approximately 320 calories, 15g fat, 40g carbohydrates, and 5g protein.

5. Zesty Tomato Basil Soup With Grilled Cheese Croutons

This lively tomato soup gets a nostalgic upgrade with grilled-cheese croutons — tangy, herb-forward, and utterly satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups canned crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 4 slices of bread
• 4 slices of cheese (cheddar or your choice)

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft.
2. Stir in crushed tomatoes, vegetable broth, sugar, dried basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Blend the soup until smooth, then stir in fresh basil.
4. For the croutons, grill the bread with cheese until golden and melty. Cut into bite-sized pieces.
5. Serve the soup hot, topped with grilled cheese croutons.

Tips: Use fresh tomatoes if you prefer a homemade touch. Adjust the seasoning to your taste, and feel free to add a splash of cream for richness!

Nutritional Information: Approx. 250 calories per serving, rich in vitamins A and C, and a good source of fiber.

6. Creamy Mushroom Soup For Earthy Flavor Lovers

Deep, earthy mushrooms and a touch of thyme give this bowl a restaurant-worthy richness that’s surprisingly easy to make at home.

Ingredients

• 1 pound fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until soft.
2. Add sliced mushrooms and thyme, cooking until mushrooms are tender.
3. Pour in vegetable broth and bring to a simmer for about 15 minutes.
4. Stir in heavy cream and season with salt and pepper. Cook for another 5 minutes.
5. Blend the soup until smooth, then serve hot, garnished with fresh parsley.

Tips: For a lighter version, substitute heavy cream with coconut milk. You can also add a splash of white wine for extra flavor!

Nutritional Information: Each serving contains approximately 300 calories, 20g fat, 10g carbohydrates, and 5g protein.

7. Spicy Sweet Potato Soup To Warm You Up

Sweet potato with warming spices and a cheeky hit of smoked paprika — a bowl that warms both the body and the soul.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, sauté the onion and garlic until soft. Add the sweet potatoes, cumin, paprika, and cayenne, stirring for a minute.
2. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the sweet potatoes are tender.
3. Blend the soup until smooth, then stir in the coconut milk. Season with salt and pepper, and garnish with fresh cilantro before serving.

Tip: For an extra kick, top with a drizzle of sriracha.

Nutritional info per serving: approximately 250 calories, 5g protein, 40g carbs, and 10g fat.

8. Classic Chicken Noodle Soup With A Twist

A trusted remedy with an extra herb-forward finishing touch — more brightness, more comfort, and still lightning-fast to make.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 8 ounces egg noodles
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in garlic and cook for another minute. Pour in chicken broth and bring to a boil.
3. Add shredded chicken, thyme, and rosemary. Reduce heat and simmer for 10 minutes.
4. Add egg noodles and cook according to package instructions until tender.
5. Season with salt and pepper. Serve hot, garnished with fresh parsley.

Tips: For extra flavor, add a splash of lemon juice before serving. You can also use rotisserie chicken for a quicker option.

Nutritional Information: Each serving contains approximately 300 calories, 15g protein, 10g fat, and 30g carbohydrates.

9. Rustic French Onion Soup With Melty Cheese

Caramelized onions, long-simmered beef broth and gooey cheese — the ultimate bowl for a chilly evening or dinner-party starter.

Ingredients

• 4 large onions, thinly sliced
• 4 tablespoons unsalted butter
• 1 teaspoon sugar
• 8 cups beef broth
• 1 cup dry white wine
• 2 teaspoons fresh thyme leaves
• Salt and pepper to taste
• 1 baguette, sliced
• 2 cups grated Gruyère cheese

Instructions

1. Caramelize the Onions: In a large pot, melt butter over medium heat. Add onions and sugar, cooking until they are golden brown, about 30 minutes.
2. Add Broth and Wine: Pour in the beef broth and white wine, then add thyme. Season with salt and pepper, and let it simmer for 20 minutes.
3. Prepare the Bread: Preheat your oven to 350°F (175°C). Place baguette slices on a baking sheet and toast until golden brown.
4. Assemble the Soup: Ladle the soup into oven-safe bowls. Top each with a slice of toasted baguette and sprinkle with Gruyère cheese.
5. Bake: Place the bowls in the oven for about 10 minutes, or until the cheese is bubbly and golden.

Tips: For extra flavor, try adding a splash of sherry or brandy to the soup. Use low-sodium broth for a healthier option.

Nutritional Information: Each serving has approximately 350 calories, 15g protein, 20g fat, and 30g carbohydrates.

10. Hearty Beef And Barley Soup For A Filling Meal

This stick-to-your-ribs beef-and-barley is a full meal in a bowl — rich broth, tender beef and nutty barley for serious comfort.

Ingredients

• 1 lb beef stew meat, cut into cubes
• 1 cup pearl barley
• 4 cups beef broth
• 2 cups water
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, brown the beef over medium heat until browned on all sides. Remove and set aside.
2. Add onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes until softened.
3. Return the beef to the pot and add broth, water, barley, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 1.5 hours, or until the beef is tender.
4. Season with salt and pepper. Remove the bay leaf before serving and garnish with fresh parsley.

Tips: For extra flavor, you can add a splash of red wine while sautéing the vegetables. This soup can be stored in the fridge for up to 3 days and freezes well for future meals.

Nutritional Information: Each serving contains approximately 350 calories, 25g protein, 40g carbohydrates, and 10g fat. It’s a hearty option that will keep you full and warm!

11. Delicious Corn Chowder For A Sweet Taste

Sweet corn, smoky bacon (or smoked paprika for vegans) and a creamy base make this a bright, cozy twist on chowder season.

Ingredients

• 4 cups fresh corn kernels (or frozen)
• 1 medium onion, diced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 4 slices of bacon, cooked and crumbled
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. In a large pot, sauté the onion until translucent. Add the potatoes and corn, cooking for about 5 minutes.
2. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
3. Stir in the heavy cream and season with salt and pepper. Serve hot, topped with crumbled bacon and chives.

Tips: For a lighter version, use half-and-half instead of heavy cream. You can also add bell peppers for extra flavor!

Nutritional Information: Approx. 300 calories per serving, with 15g of fat, 35g of carbs, and 8g of protein.

12. Warm And Comforting Lentil Soup For A Healthy Choice

Protein-packed lentils, warming spices and a bright splash of lemon — healthy, filling, and perfect for weekday lunches.

Ingredients

• 1 cup lentils, rinsed
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 6 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, sauté onions, carrots, and celery until soft, about 5 minutes.
2. Add garlic and cook for another minute. Stir in lentils, tomatoes, broth, cumin, thyme, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are tender.
4. Serve hot, garnished with fresh parsley.

Tips: For extra flavor, add a splash of lemon juice before serving. This soup freezes well, so make a big batch!

Nutritional Information: Each serving contains approximately 180 calories, 12g protein, 30g carbohydrates, and 6g fiber.

Fall is officially soup season in my kitchen — nothing beats a pot that simmers while you get on with the day. If you want a perfect match for these recipes, try my pumpkin-spice syrup or homemade pumpkin-pie spice for extra depth.

Which bowl will you make this week? Drop a comment, save the pin, or bookmark this post for easy meal planning.

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