20 Cozy Best Fall Soup Recipes Delicious

As the leaves turn golden and the air gets crisp, there’s nothing quite like a warm bowl of soup to comfort the soul. Our roundup of 20 Cozy Best Fall Soup Recipes is your go-to guide for delicious, heartwarming meals that are perfect for chilly evenings. From creamy classics to hearty new favorites, these soups are sure to keep you cozy all season long. Let’s dive in!

Butternut Squash Soup with Coconut Milk

Warm up your evenings with this velvety Butternut Squash Soup, where the sweetness of squash meets the creamy richness of coconut milk for a comforting bowl of goodness.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat a large pot over medium heat. Add 1 tbsp olive oil, then sauté 1 small diced onion until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 tsp ground cumin, and 1/2 tsp ground cinnamon, cooking until fragrant, about 1 minute.
3. Add the cubed butternut squash and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
4. Remove from heat. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Return the soup to the pot. Stir in 1 can coconut milk, 1 tbsp maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper. Heat gently over low heat until warmed through.

The magic of this soup lies in the harmonious blend of spices and coconut milk, creating a luxuriously smooth texture that’s both nourishing and indulgent.

Tip: For an extra touch of elegance, garnish with a drizzle of coconut milk and a sprinkle of cinnamon before serving.

Creamy Pumpkin Soup with Toasted Pepitas

Warm up your autumn evenings with this velvety Creamy Pumpkin Soup, topped with crunchy toasted pepitas for a delightful contrast.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup pepitas (pumpkin seeds)

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium chopped onion and 2 cloves minced garlic, sautéing until soft, about 5 minutes.
2. Stir in 4 cups pumpkin puree, 4 cups vegetable broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Use an immersion blender to puree the soup until smooth. Stir in 1 cup heavy cream and heat through.
4. While the soup simmers, toast 1/2 cup pepitas in a dry skillet over medium heat until they start to pop, about 3 minutes. Set aside.
5. Serve the soup hot, garnished with the toasted pepitas.

The secret to this soup’s irresistible texture? A final swirl of heavy cream that enriches every spoonful without overpowering the pumpkin’s natural sweetness.

Tip: For an extra layer of flavor, try swapping the pepitas with candied pecans for a sweet and savory twist.

Roasted Carrot and Ginger Soup

Warm up your kitchen with this vibrant Roasted Carrot and Ginger Soup, a creamy blend that’s as nourishing as it is flavorful.

Ingredients

• 2 lbs carrots, peeled and chopped into 1-inch pieces
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tbsp maple syrup
• 1/2 cup coconut milk

Instructions

1. Preheat your oven to 400°F. Toss the carrots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion, garlic, and ginger, sautéing for 5 minutes until soft.
3. Add the roasted carrots, vegetable broth, remaining 1/2 tsp salt, 1/4 tsp black pepper, cumin, cayenne pepper, and maple syrup to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and heat through for 2 minutes.

The roasted carrots lend a deep, sweet base to this soup, while the ginger and cayenne add a warming kick that’s perfectly balanced by the creamy coconut milk.

Tip: For an extra smooth texture, strain the soup through a fine mesh sieve after blending.

Classic French Onion Soup with Gruyere Croutons

There’s nothing quite like the comforting embrace of a bowl of Classic French Onion Soup, especially when topped with golden, Gruyere-laden croutons. This recipe brings the bistro to your kitchen with minimal fuss and maximum flavor.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups beef broth
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1 tbsp all-purpose flour
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 4 slices of baguette, toasted
• 1 1/2 cups grated Gruyere cheese

Instructions

1. In a large pot, melt the butter with olive oil over medium heat. Add the onions, sugar, salt, and black pepper. Cook, stirring occasionally, for about 40 minutes until the onions are deeply caramelized.
2. Sprinkle the flour over the onions and stir to coat. Gradually add the white wine, beef broth, chicken broth, Worcestershire sauce, and bay leaf. Bring to a simmer and cook for 20 minutes.
3. Preheat your broiler. Ladle the soup into oven-safe bowls, top each with a toasted baguette slice, and sprinkle generously with Gruyere cheese. Broil for 3-5 minutes until the cheese is bubbly and golden.

The magic of this soup lies in the slow-cooked onions, which develop a rich, sweet depth that’s perfectly balanced by the sharp, melty Gruyere. It’s a timeless dish that feels both elegant and utterly comforting.

Tip: For an extra layer of flavor, rub the toasted baguette slices with a cut garlic clove before adding the cheese.

Hearty Beef and Barley Soup

Nothing warms the soul quite like a bowl of Hearty Beef and Barley Soup, packed with tender chunks of beef, wholesome barley, and a medley of vegetables.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 cup pearl barley
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
3. Return the beef to the pot. Add beef broth, barley, thyme, bay leaf, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender and the barley is cooked through.
5. Remove the bay leaf before serving. Adjust seasoning with additional salt and pepper if needed.

The slow simmering melds the flavors beautifully, while the barley adds a satisfying chew that makes this soup a meal in itself.

Tip: For an even richer flavor, try browning the beef in batches to avoid overcrowding the pot.

Spicy Sweet Potato and Peanut Soup

Warm up your kitchen with this Spicy Sweet Potato and Peanut Soup, a creamy blend that’s as nourishing as it is flavorful.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1/2 cup creamy peanut butter
• Salt and pepper to taste
• Chopped peanuts and cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the cumin, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
3. Add the sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the sweet potatoes are tender, about 20 minutes.
4. Remove from heat and blend the soup until smooth using an immersion blender. Stir in the peanut butter until fully incorporated. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped peanuts and cilantro.

The magic of this soup lies in the smoky depth from the paprika paired with the creamy peanut butter, creating a balance that’s both bold and comforting.

Tip: For an extra kick, drizzle with a little sriracha before serving.

Wild Mushroom and Farro Soup

Warm up your kitchen with this hearty Wild Mushroom and Farro Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 cup farro, rinsed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb wild mushrooms (such as shiitake, oyster, or chanterelle), cleaned and sliced
• 4 cups vegetable broth
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the wild mushrooms to the pot, cooking until they release their moisture and begin to brown, about 8 minutes.
3. Stir in the rinsed farro, followed by 4 cups vegetable broth and 2 cups water. Bring the mixture to a boil, then reduce heat to a simmer.
4. Season the soup with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Let the soup simmer uncovered for 25 minutes, or until the farro is tender.
5. Serve hot, garnished with grated Parmesan cheese if desired.

The earthy flavors of wild mushrooms paired with the chewy texture of farro make this soup a standout dish that’s both satisfying and sophisticated.

Tip: For an even deeper flavor, try roasting the mushrooms before adding them to the soup.

Curried Cauliflower Soup with Crispy Chickpeas

Warm up with this creamy Curried Cauliflower Soup topped with crispy chickpeas, a dish that’s as comforting as it is flavorful.

Ingredients

• 1 large head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 400°F. Toss chickpeas with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake for 25 minutes until crispy, shaking the pan halfway through.
2. In a large pot, sauté onion and garlic over medium heat until soft, about 5 minutes. Add curry powder and cumin, stirring for 1 minute until fragrant.
3. Add cauliflower and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk, 1/2 tsp salt, 1/4 tsp black pepper, and lemon juice. Heat through.
5. Serve soup topped with crispy chickpeas.

The contrast between the creamy soup and the crunchy chickpeas makes every spoonful exciting. It’s a simple way to bring texture and depth to your meal.

Tip: For an extra flavor boost, sprinkle the chickpeas with a little extra curry powder before baking.

Slow Cooker Chicken Tortilla Soup

There’s nothing like coming home to a pot of Slow Cooker Chicken Tortilla Soup simmering away, filling your kitchen with irresistible aromas.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (4 oz) can diced green chiles
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• Tortilla strips, avocado slices, and shredded cheese for serving

Instructions

1. Place the chicken breasts at the bottom of your slow cooker.
2. Add the black beans, corn, diced tomatoes, green chiles, onion, and garlic on top of the chicken.
3. Pour in the chicken broth, then sprinkle the cumin, chili powder, salt, and black pepper over the top.
4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
5. Remove the chicken breasts, shred them with two forks, and return to the slow cooker.
6. Stir in the lime juice and cilantro just before serving.
7. Serve hot, topped with tortilla strips, avocado slices, and shredded cheese.

The magic of this soup lies in the slow melding of spices and the fresh pop of lime and cilantro at the end, creating layers of flavor in every spoonful.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

Lentil Soup with Smoked Paprika

Warm up your kitchen with this hearty Lentil Soup with Smoked Paprika, a dish that combines simplicity with deep, smoky flavors.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic and smoked paprika, cooking for another minute until fragrant.
3. Add the lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the lentils are tender.
4. Remove the bay leaf and stir in the salt and black pepper. Adjust seasoning to taste.
5. Serve hot, garnished with fresh parsley.

The smoked paprika gives this lentil soup a unique depth of flavor that’s both comforting and intriguing, making it a standout dish for any meal.

Tip: For an extra smoky flavor, try adding a pinch of smoked salt at the end.

Tomato Basil Soup with Grilled Cheese Croutons

Nothing says comfort like a bowl of creamy Tomato Basil Soup paired with the crunch of Grilled Cheese Croutons. This duo is a match made in heaven, offering a delightful contrast of textures and flavors.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 4 slices bread
• 1 cup shredded cheddar cheese
• 2 tbsp butter, melted

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in crushed tomatoes, vegetable broth, basil, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Blend the soup until smooth using an immersion blender. Stir in heavy cream and keep warm.
4. Preheat a skillet over medium heat. Assemble sandwiches with bread and cheddar cheese, then brush the outsides with melted butter.
5. Grill sandwiches until golden and cheese is melted, about 3 minutes per side. Cut into cubes for croutons.
6. Serve the soup topped with grilled cheese croutons.

The magic of this recipe lies in the grilled cheese croutons, which add a crispy, cheesy element that elevates the classic tomato soup to something extraordinary.

Tip: For an extra flavor boost, sprinkle a little grated Parmesan on the soup before adding the croutons.

Autumn Minestrone with Kale and White Beans

As the leaves turn and the air chills, this Autumn Minestrone with Kale and White Beans becomes a bowl of comfort that’s both nutritious and satisfying.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can white beans, drained and rinsed
• 2 cups kale, stems removed and leaves chopped
• 1 cup small pasta (like ditalini)
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Stir in 3 minced garlic cloves, 1 tsp thyme, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
3. Pour in 6 cups vegetable broth and 1 can diced tomatoes; bring to a boil. Reduce heat and simmer for 10 minutes.
4. Add white beans, kale, and pasta; cook for another 10 minutes or until pasta is al dente.
5. Serve hot, garnished with Parmesan cheese if desired.

The rustic herbs and hearty kale give this minestrone a depth of flavor that’s perfectly balanced by the creamy white beans.

Tip: For a thicker soup, let it sit for 5 minutes off the heat before serving—the pasta will absorb more broth.

Broccoli Cheddar Soup with Homemade Croutons

Nothing beats the comfort of a creamy Broccoli Cheddar Soup, especially when topped with crunchy homemade croutons for that perfect texture contrast.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 cups broccoli florets
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cubed bread (for croutons)
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the broccoli and broth, bringing to a boil. Reduce heat and simmer until the broccoli is tender, about 10 minutes.
3. Stir in the heavy cream, cheddar cheese, salt, and pepper. Cook on low heat until the cheese is fully melted and the soup is creamy, about 5 minutes.
4. For the croutons, preheat your oven to 375°F. Toss the bread cubes with olive oil and garlic powder, then spread on a baking sheet. Bake for 10-15 minutes until golden and crispy.
5. Serve the soup hot, topped with the homemade croutons.

The magic of this soup lies in the velvety texture of the blended broccoli paired with the sharpness of cheddar, all brought together with the crunch of your very own croutons.

Tip: For an extra smooth soup, blend half of it before adding the cheese, then stir everything together for the perfect consistency.

Roasted Red Pepper and Tomato Soup

Warm up with this vibrant Roasted Red Pepper and Tomato Soup, a comforting blend that’s as easy to make as it is delicious.

Ingredients

• 2 large red bell peppers, halved and seeded
• 4 large tomatoes, quartered
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/4 cup heavy cream (optional)

Instructions

1. Preheat your oven to 425°F. Place the red bell peppers and tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25 minutes until the skins are charred.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Add the roasted peppers and tomatoes to the pot, along with the vegetable broth, salt, black pepper, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream if using, and heat through for another 2 minutes.

The smoky sweetness of the roasted peppers pairs perfectly with the acidity of the tomatoes, creating a soup that’s both rich and refreshing.

Tip: For an extra smoky flavor, try roasting the onions and garlic along with the peppers and tomatoes.

Chicken and Wild Rice Soup

Nothing warms the soul quite like a bowl of Chicken and Wild Rice Soup, with its hearty textures and rich flavors that come together in perfect harmony.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup wild rice, rinsed
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, dried thyme, salt, and black pepper, cooking for another minute until fragrant.
3. Add the wild rice and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
4. Stir in the shredded chicken and heavy cream, heating through for about 5 minutes.
5. Garnish with fresh parsley before serving.

The wild rice adds a nutty depth to this soup, while the heavy cream brings a luxurious silkiness that makes each spoonful utterly comforting.

Tip: For an extra layer of flavor, try roasting the chicken before adding it to the soup.

Black Bean Soup with Lime and Cilantro

Warm up your kitchen with this vibrant Black Bean Soup, where the zest of lime and the freshness of cilantro come together in a comforting bowl.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups cooked black beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced (for garnish)

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Cook for 1 minute until fragrant.
3. Add the black beans and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the juice of 1 lime and 1/4 cup chopped cilantro.
6. Serve hot, garnished with diced avocado.

The magic of this soup lies in the bright lime and cilantro finish that lifts the rich, smoky base. It’s a simple trick that makes each spoonful sing.

Tip: For an extra creamy texture, blend in a tablespoon of tahini or a splash of coconut milk.

Acorn Squash and Apple Soup

Warm up your autumn evenings with this creamy Acorn Squash and Apple Soup, a sweet and savory blend that’s as comforting as it is colorful.

Ingredients

• 1 medium acorn squash, halved and seeded
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 apples, peeled, cored, and chopped
• 3 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 400°F. Brush the cut sides of the acorn squash with 1 tablespoon of olive oil and place them cut-side down on a baking sheet. Roast for 25 minutes until the squash is tender when pierced with a fork.
2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the chopped apples to the pot and cook for another 3 minutes, stirring occasionally.
4. Once the squash is done, scoop the flesh into the pot. Add the vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and heat through for another 2 minutes.

The magic of this soup lies in the velvety texture and the unexpected harmony between the earthy squash and the sweet, spiced apples.

Tip: For an extra touch of elegance, garnish each bowl with a drizzle of cream and a sprinkle of cinnamon before serving.

Thai Coconut Soup with Shrimp

Warm up with this comforting Thai Coconut Soup with Shrimp, a creamy and aromatic dish that brings the flavors of Thailand right to your kitchen.

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes
• 1 cup mushrooms, sliced
• 1 pound shrimp, peeled and deveined
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the garlic, ginger, and lemongrass, sautéing for 1-2 minutes until fragrant.
2. Pour in the chicken broth and bring to a simmer. Stir in the coconut milk, fish sauce, sugar, and red pepper flakes, then add the mushrooms. Simmer for 10 minutes.
3. Add the shrimp and cook for 3-4 minutes until they turn pink and opaque.
4. Remove from heat and stir in the lime juice and cilantro.

The magic of this soup lies in the balance of creamy coconut milk with the zesty lime and spicy pepper flakes, creating a symphony of flavors in every spoonful.

Tip: For an extra kick, add a sliced Thai chili with the mushrooms.

Split Pea Soup with Ham

There’s nothing like a bowl of hearty Split Pea Soup with Ham to warm you up on a chilly day. This classic dish is as comforting as it is flavorful, with a rich texture that’s perfectly balanced by the smoky depth of ham.

Ingredients

• 1 pound dried green split peas, rinsed and drained
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups chicken broth
• 1 1/2 cups diced cooked ham
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, dried thyme, salt, and black pepper, cooking for another minute until fragrant.
3. Add the split peas, bay leaf, and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
4. After 1 hour, add the diced ham and continue to simmer, uncovered, for another 30 minutes or until the soup reaches your desired thickness.
5. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

The magic of this soup lies in the way the split peas break down to create a naturally creamy texture without any cream. It’s a satisfying meal that proves simplicity can be spectacular.

Tip: For an extra layer of flavor, try using a ham bone in place of some of the broth. Just simmer it with the soup and remove before adding the diced ham.

Corn Chowder with Bacon and Chives

Nothing says comfort like a bowl of creamy Corn Chowder with Bacon and Chives, a dish that combines sweet corn, smoky bacon, and fresh chives for a flavor-packed meal.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups fresh or frozen corn kernels
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh chives

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until soft, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the corn kernels to the pot and cook for 2 minutes, stirring occasionally. Pour in the chicken broth and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld.
4. Stir in the heavy cream, salt, and black pepper. Simmer for another 5 minutes until the chowder is slightly thickened.
5. Serve the chowder hot, garnished with the reserved crispy bacon and chopped fresh chives.

The magic of this chowder lies in the contrast between the creamy base and the crispy bacon topping, making every spoonful a delightful experience.

Tip: For an extra smoky flavor, try using smoked salt in place of regular salt.

Conclusion

We hope this roundup of 20 cozy fall soups inspires your next kitchen adventure! Each recipe is a bowl of comfort, perfect for chilly days. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest for easy access. Happy cooking, and here’s to a season filled with delicious, heartwarming meals!