12 Cozy Fall Soup Recipes to Warm Your Soul

Sharing is caring!

As the leaves change color and the air turns crisp, there’s nothing quite like a warm, comforting bowl of soup to welcome the fall season. We’ve gathered 12 delicious soup recipes that are perfect for cozy autumn evenings. From classic favorites to unique twists, these soups will satisfy your cravings and warm you from the inside out.

1. Copycat Olive Garden Chicken Gnocchi Soup

This creamy soup brings the flavors of Olive Garden right to your kitchen. Tender chicken, pillowy gnocchi, and vegetables come together in a rich, comforting broth.

Ingredients:

• 2 tablespoons neutral oil
• 1 1/2 cups diced yellow onion
• 1 cup diced carrot
• 1 cup diced celery
• 6 garlic cloves, grated
• 1 1/2 medium chicken breasts, cooked and chopped
• 5 cups chicken stock
• 1 tablespoon each: kosher salt, garlic powder, onion powder, black pepper, dried thyme
• 1 1/2 cups half-and-half
• 1 pound gnocchi
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 1/2 cup chopped fresh spinach or kale
• Parmesan cheese, for garnish

Instructions:

1. Sauté onion, carrots, and celery in oil until tender.
2. Add garlic, chicken, stock, and seasonings. Boil for 10 minutes.
3. Stir in half-and-half and gnocchi. Cook for 2 minutes.
4. Mix cornstarch and water, add to soup, and cook until thickened.
5. Stir in spinach and serve with Parmesan cheese.

2. Cream of Mushroom Soup

This classic soup is rich, earthy, and perfect for mushroom lovers. It’s easy to make and guaranteed to warm you up on a chilly fall day.

Ingredients:

• 2 tablespoons salted butter
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 3 cups mixed mushrooms (white button, cremini, shiitake), chopped
• 1 teaspoon each: salt, pepper
• 2 tablespoons all-purpose flour
• 1/4 cup white wine
• 4 cups vegetable stock
• 1/3 cup heavy cream
• Fresh parsley, for garnish

Instructions:

1. Melt butter and sauté onion and garlic until translucent.
2. Add mushrooms, salt, and pepper. Cook until golden brown.
3. Stir in flour, then add wine and cook for 1 minute.
4. Pour in vegetable stock and simmer for 15 minutes.
5. Add heavy cream and blend to desired consistency.
6. Garnish with parsley and serve hot.

3. Easy One-Pot Chicken Alfredo Soup

This innovative soup combines the flavors of chicken alfredo pasta with the comfort of a creamy soup. It’s a one-pot wonder that’s sure to become a family favorite.

Ingredients:

• 2 chicken breasts, cubed
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/2 cup white wine
• 7 cups low-sodium chicken stock
• 1/2 lb dried fettuccine noodles, broken into pieces
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cups baby spinach
• Salt and pepper to taste

Instructions:

1. Season chicken with salt and pepper, then brown in oil.
2. Sauté shallots and garlic in butter, then add flour to create a roux.
3. Deglaze with wine, then add stock and bring to a boil.
4. Add fettuccine and cook until al dente.
5. Stir in cream, Parmesan, and spinach until wilted.
6. Serve hot, garnished with more Parmesan if desired.

4. Hummus Soup

This unique soup takes all the flavors of hummus and transforms them into a warm, comforting dish. It’s a great option for vegetarians and those looking for something different.

Ingredients:

• 1/4 cup olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 cups vegetable stock
• 1 cup water
• 15 oz can of chickpeas
• 1 lemon, juiced
• 1/2 cup tahini
• 1/4 cup nutritional yeast
• Salt to taste
• Pita croutons, feta cheese, and fresh parsley for topping

Instructions:

1. Sauté onion and garlic in olive oil until tender.
2. Add stock, water, and chickpeas. Simmer for 10-15 minutes.
3. Stir in lemon juice, then blend until smooth.
4. Add tahini, nutritional yeast, and salt.
5. Serve topped with pita croutons, feta, and parsley.

5. Instant Pot Chicken Noodle Soup

A classic comfort food made easy with the Instant Pot. This chicken noodle soup is perfect for those busy fall days when you need a quick, warming meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 4 carrots, sliced
• 4 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 4 cups shredded rotisserie chicken
• 8 cups chicken stock
• 8 oz egg noodles

Instructions:

1. Sauté onion, carrots, and celery in the Instant Pot.
2. Add garlic, thyme, salt, pepper, chicken, and stock.
3. Cook on Soup/Broth setting for 5 minutes, then natural release for 10 minutes.
4. Add egg noodles and cook on sauté mode until al dente.
5. Serve hot, optionally with crackers.

6. Classic Lasagna Soup

All the flavors of lasagna in a comforting soup form. This hearty soup is perfect for those craving Italian flavors on a cool autumn evening.

Ingredients:

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 1/4 cup tomato paste
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon each: dried oregano, thyme, rosemary
• 1 can crushed tomatoes
• 4 cups chicken stock
• 8 oz lasagna noodles, broken
• 8 oz ricotta cheese, for serving

Instructions:

1. Sauté onion and garlic in oil, then add beef and cook until browned.
2. Stir in tomato paste and seasonings.
3. Add crushed tomatoes and stock, bring to a boil.
4. Add broken lasagna noodles and cook until al dente.
5. Serve with a dollop of ricotta cheese.

7. Loaded Baked Potato Soup

This creamy soup captures all the flavors of a loaded baked potato. It’s rich, satisfying, and perfect for a chilly fall evening.

Ingredients:

• 4 lbs russet potatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 3 tablespoons butter
• 1/4 cup flour
• 2 1/2 cups chicken broth
• 8 oz cream cheese
• Shredded cheese, bacon, and chives for garnish

Instructions:

1. Bake potatoes, then peel and mash.
2. Sauté onion and garlic in butter, then add flour to make a roux.
3. Gradually add chicken broth and cream cheese, stirring until smooth.
4. Add mashed potatoes and combine.
5. Serve topped with cheese, bacon, and chives.

8. Pumpkin Ginger Soup

This dairy-free soup is the essence of fall in a bowl. The combination of pumpkin and ginger creates a warm, spicy flavor that’s perfect for autumn.

Ingredients:

• 1 tablespoon coconut oil
• 1 white onion, diced
• 4 cloves garlic, minced
• 3-inch piece of ginger, grated
• 1 jalapeño, minced
• 2 teaspoons Sriracha
• 28 oz canned pumpkin puree
• 2 1/2 cups vegetable stock
• 13.5 oz full-fat coconut milk
• 1 lime, juiced
• Cilantro coconut cream and pepitas for garnish

Instructions:

1. Sauté onion, garlic, ginger, and jalapeño in coconut oil.
2. Add Sriracha, pumpkin puree, and stock. Simmer for 15-20 minutes.
3. Stir in coconut milk and blend until smooth.
4. Add lime juice and season to taste.
5. Serve with cilantro coconut cream and pepitas.

9. Roast Pork Soup

This Asian-inspired soup is a great way to use leftover roast pork. It’s light yet satisfying, with a perfect balance of flavors.

Ingredients:

• 8 oz dried thin egg noodles
• 4 cups chicken broth
• 2 cups water
• 4-inch knob fresh ginger, sliced
• 2 oz fried tofu
• 5 heads baby bok choy
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 1 1/2 teaspoons black pepper
• 1 lb char siu (Chinese BBQ pork), sliced
• Green onions and fried garlic for garnish

Instructions:

1. Cook noodles separately and set aside.
2. Simmer broth with ginger, then add tofu and bok choy.
3. Season with fish sauce, sugar, and pepper.
4. Divide noodles among bowls, top with char siu and broth.
5. Garnish with green onions and fried garlic.

10. Roasted Butternut Squash Soup

Creamy and comforting, this soup captures the essence of fall. The roasted butternut squash gives it a deep, rich flavor that’s irresistible.

Ingredients:

• 2 butternut squashes, cubed
• 1 large white onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 cup white wine
• 8 cups vegetable broth
• 1/2 cup heavy cream
• Walnuts and chive oil for garnish

Instructions:

1. Roast butternut squash cubes until tender.
2. Sauté onion, garlic, and sage, then deglaze with wine.
3. Add roasted squash and broth, simmer for 15-20 minutes.
4. Blend until smooth, then stir in cream.
5. Serve topped with toasted walnuts and chive oil.

11. Tomato Soup with Grilled Cheese Croutons

This elevated version of a childhood favorite pairs creamy tomato soup with crispy, cheesy croutons for the ultimate comfort food experience.

Ingredients:

• 2 tablespoons each: olive oil, butter
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 28 oz whole peeled tomatoes
• 3 cups vegetable stock
• 1 cup heavy cream
• Bread and cheddar cheese for croutons

Instructions:

1. Sauté onion and garlic in oil and butter.
2. Add tomatoes and stock, simmer for 10 minutes.
3. Blend until smooth, then stir in cream.
4. Make grilled cheese sandwiches and cut into croutons.
5. Serve soup topped with grilled cheese croutons.

12. Tortellini Soup

This hearty soup combines cheese-filled tortellini with a tomato-based broth for a satisfying meal that’s ready in no time.

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1/2 cup white wine
• 4 cups vegetable broth
• 28 oz crushed tomatoes
• 20 oz cheese tortellini
• 5 oz baby spinach
• 1/4 cup heavy cream
• Parmesan and basil for garnish

Instructions:

1. Sauté onion and garlic in oil and butter.
2. Deglaze with wine, then add broth and tomatoes. Simmer for 10 minutes.
3. Add tortellini and spinach, cook until tortellini is done.
4. Stir in cream and season to taste.
5. Serve garnished with Parmesan and basil.

These 12 fall soup recipes offer a variety of flavors and ingredients to suit any taste. Whether you’re looking for a quick weeknight dinner or a comforting weekend meal, these soups are sure to satisfy your autumn cravings. Enjoy experimenting with these recipes and stay warm this fall!