| | |

20 Cozy Fall Soup Recipes

As soon as the weather starts to cool down, I’m ready for soup season. There’s just something about a big bowl of hot soup for dinner when it’s cold and miserable outside, especially with some crusty bread on the side.

I’ve put together some of my favorite fall soup recipes here, with a bit of everything from creamy potato soups to chicken soups, chowders and some really hearty options that are filling enough to have for dinner. There are also plenty of easy crockpot recipes for those days when you really don’t want to spend ages cooking.

I’ll definitely be working my way through quite a few of these over the next few months. Some are old favorites and others are a little different, but they’re all exactly the kind of cozy food I start craving once fall arrives.

Why You’ll Love These Recipes

  • There’s loads of variety. I love soup at this time of year, but I definitely don’t want to eat the same kind every week. There are creamy soups, chunky soups, meaty soups and a few lighter options here too.
  • They’re proper comfort food. These are the kind of soups I want when it’s cold and miserable outside and I just want something warm and filling for dinner.
  • Most of them are really easy to make. I’m always a fan of recipes that don’t involve loads of complicated steps, and there are plenty of easy options here, including some you can just throw in the crockpot.
  • They actually work as a meal. A lot of these are really hearty, so you don’t need to make anything else. Although I’m never going to say no to a big chunk of crusty bread on the side!

1. Chicken and Wild Rice Soup

Chicken and wild rice soup is one of those meals that just feels perfect for fall. It’s warm, filling and packed with chicken, veggies and wild rice, so you really don’t need much more than some bread on the side.

GET THE RECIPE

2. Loaded Baked Potato Soup

If you love a loaded baked potato, this soup is basically all of those flavors in a big comforting bowl. It’s creamy, cheesy and packed with bacon, and I always add extra cheese, sour cream and green onions on top.

GET THE RECIPE

3. Crockpot Vegan Butternut Squash Soup

Butternut squash is one of those ingredients that just feels made for fall, and this soup is such an easy way to use it. Everything cooks away in the crockpot until it’s soft and ready to blend into a lovely smooth, creamy soup.

GET THE RECIPE

4. Marry Me Chicken Soup

This is one of those soups that feels a bit more special without actually being difficult to make. Marry Me Chicken Soup is creamy, full of flavor and really hearty, so it’s perfect when you want something comforting for dinner.

GET THE RECIPE

5. Potato Leek and Bacon Soup

Adding bacon to potato and leek soup just makes it even better in my opinion. It’s creamy, filling and has that lovely smoky bacon flavor running through it, which is exactly what I want from a fall dinner.

GET THE RECIPE

6. Crockpot Chicken Corn Chowder

This chicken corn chowder is exactly the sort of thing I like to leave bubbling away in the crockpot on a busy day. It’s creamy, filling and packed with chicken, corn and potatoes, so it makes a really easy fall dinner.

GET THE RECIPE

7. White Bean Sausage Kale Soup

This is a great one for those nights when you want something filling but not too heavy. The sausage gives it loads of flavor, while the white beans and kale make it really filling without needing much else on the side.

GET THE RECIPE

8. Broccoli Cheddar Soup

Broccoli cheddar soup is such a classic recipe but it’s one I never really get bored of. It’s thick, cheesy and comforting, and it’s a really easy way to make a bowl of broccoli feel like proper fall comfort food.

GET THE RECIPE

9. Crockpot Sausage and Potato Soup

Some days I just want to throw everything in the crockpot and know dinner is sorted, and this sausage and potato soup is perfect for that. It’s hearty, creamy and really filling, with plenty of sausage and tender potatoes in every bowl.

Servings: 6-8

Ingredients:

  • 4 Cups Chicken Broth
  • 1 Pound Ground Italian Sausage, browned and drained
  • 1 Small Yellow Onion, diced
  • 2 Large Russet Potatoes, peeled and cubed
  • 1 Can Diced Tomatoes (14oz)
  • 1 Can Tomato Paste (6oz)
  • 1 Cup Heavy Cream
  • 1 8oz Block Cream Cheese, cubed
  • ½ Cup Shredded Parmesan Cheese
  • 1 Teaspoon Minced Garlic
  • 1 Teaspoon Salt
  • 1 Teaspoon Italian Seasoning
  • ½ Teaspoon Black Pepper

Instructions:

  1. Add everything to the slow cooker except the heavy cream, Parmesan, and cream cheese.
  2. Cover and cook on HIGH for about 3½ hours or LOW for around 5½ hours, until the potatoes are tender.
  3. Stir in the heavy cream, Parmesan, and cream cheese, mixing until everything starts to come together.
  4. Switch the slow cooker to LOW and cook for another 30 minutes, until the soup is creamy and heated through.
  5. Give it one final stir before serving.

10. Homemade Chicken Noodle Soup

There’s something really nice about making chicken noodle soup from scratch, especially once the weather starts turning colder. This one is simple, full of chicken and veggies, and keeping the noodles separate means they don’t go soggy if you’ve got leftovers.

Servings: 4

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 1 tbsp butter
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1/2 tsp salt (if broth is unsalted)
  • 1/2 tsp dried Italian herbs
  • Noodles for serving

Instructions:

  1. Melt the butter in a large pot over medium-low heat. Add the onion, carrot, and celery, then cook for about 5 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Stir in the garlic and cook for another minute until fragrant.
  2. Pour in the chicken broth and bring it to a gentle simmer. Add the shredded cooked chicken and stir to combine.
  3. Season with salt if needed, then stir in the dried Italian herbs. Taste and adjust the seasoning if you like. Simmer gently for about 20 minutes, allowing the flavors to come together and the vegetables to become tender.
  4. While the soup is simmering, cook the noodles in a separate pot according to the package directions until just tender. Drain well and set aside.
  5. To serve, divide the cooked noodles between bowls and ladle the hot soup over the top. Garnish with freshly chopped herbs, if desired. Keeping the noodles separate until serving helps prevent them from soaking up too much of the broth.

11. Italian Sausage Soup

Italian sausage does most of the hard work in this soup because it adds so much flavor without needing loads of extra ingredients. It’s warm, filling and exactly the kind of easy dinner I want when the evenings start getting colder.

GET THE RECIPE

12. Crockpot Italian Wedding Soup

The little meatballs are what make this soup so good, and doing the whole thing in the crockpot keeps it really easy. It’s warm, filling and packed with plenty of veggies too, so it’s a lovely one to come home to on a chilly fall day.

GET THE RECIPE

13. Taco Soup with Ground Turkey

Taco soup is always a good option when you want something a bit different from the usual creamy fall soups. Using ground turkey keeps this one a little lighter, but it’s still packed with plenty of flavor and makes a really filling dinner.

Servings: 4

Ingredients:

  • 1 lb ground turkey
  • 1 whole onion, diced
  • 8 oz cream cheese, cubed
  • 8 oz Rotel diced tomatoes and chilies
  • 1 tbsp garlic salt
  • 1 tbsp ground cumin
  • 2 tbsp taco sauce
  • 2 tbsp cilantro (for garnish)
  • 2 tbsp cheese (for garnish)

Instructions:

  1. In a large pot, cook the ground turkey with the diced onion until the meat is browned and the onion is soft and translucent.

  2. Add the cream cheese and stir occasionally until it’s fully melted and blended in.

  3. Mix in the diced tomatoes, green chilies, garlic salt, ground cumin, and taco sauce, stirring until everything is well combined.

  4. Let the mixture heat through, then top with cilantro and cheese before serving.

14. Beef Enchilada Soup

If you love enchiladas but fancy something a bit easier, this beef enchilada soup is a really good one to try. It’s rich, filling and full of those lovely Mexican-inspired flavors, especially once you pile your favorite toppings on top.

GET THE RECIPE

15. Chicken Meatball Soup

Chicken meatballs make this soup feel a little different from a standard chicken soup, while still keeping everything really simple and comforting. It’s warm, filling and the kind of easy dinner that works perfectly once the colder evenings set in.

Servings: 6

Ingredients:

For the broth:

  • 2 lb chicken (any parts)
  • 1/2 of onion
  • 1/2 of carrot
  • 1 celery stalk
  • 2–3 bay leaves
  • 3–4 allspice berries
  • 10–12 mixed peppercorns
  • 1 small bunch fresh parsley

For the soup:

  • 1 lb ground chicken
  • 3 medium potatoes, peeled, diced
  • 2 handfuls fine vermicelli
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3–4 cups chicken broth

Instructions:

  1. Add the chicken pieces, onion, carrot, celery, parsley, bay leaves, and peppercorns to a large pot. Cover with water, bring to a boil, then reduce the heat and simmer gently for 30 minutes.
  2. While the broth is simmering, heat the olive oil in a large skillet or deep pan. Add the chopped onion, carrot, and celery, and cook for 4–5 minutes until softened. Stir in the garlic and cook for another minute.
  3. Strain the broth through a fine-mesh sieve into a clean pot. Remove the meat from the chicken bones and set it aside to add back to the soup or save for another meal.
  4. Return the broth to the heat, add the diced potatoes, and simmer for about 20 minutes, or until they’re tender.
  5. In a bowl, combine the ground chicken with half of the salt and pepper. If you’d like extra juicy meatballs, mix in a little finely chopped onion.
  6. Lightly wet your hands and roll the mixture into small 1-inch meatballs.
  7. Add the cooked vegetables and meatballs to the soup. Season with the remaining salt and pepper, along with any optional herbs or spices. Stir in the vermicelli during the last 5 minutes of cooking, then simmer until the meatballs are cooked through and the pasta is tender.
  8. Serve hot with a sprinkle of fresh herbs, if desired.

16. Vegan Roasted Tomato Basil Soup

Roasting the tomatoes first gives this soup so much more flavor, and it’s still really simple to put together. The basil keeps it lovely and fresh, while the blended tomatoes make it smooth and comforting without needing any dairy.

Servings: 4

Ingredients:

  • 3 lbs. Roma tomatoes
  • 1 yellow onion
  • 4-5 garlic cloves
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 8-10 basil leaves
  • Salt, to taste
  • Black pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).

  2. Slice the tomatoes in half lengthwise and remove the stems.

  3. Peel the onion and cut it into quarters.

  4. Peel the garlic cloves.

  5. Arrange the tomatoes, onion, and garlic on a baking sheet.

  6. Drizzle the vegetables with olive oil, then season with salt and pepper.

  7. Toss everything together on the baking sheet until evenly coated.

  8. Bake for 40 minutes, then remove from the oven and let cool for 10 minutes.

  9. Transfer the roasted vegetables and any juices from the baking sheet into a blender.

  10. Add the tomato paste and blend until smooth.

  11. Stack the basil leaves, slice them into thin strips, and set aside.

  12. Pour the soup into four bowls and garnish each with the basil strips before serving.

17. Pork Pozole Verde

This one brings a completely different flavor to the list, which is always nice when you’ve had enough of creamy soups. The pork is really tender and the fresh, tangy verde broth makes it hearty without feeling too heavy.

Servings: 6-8

Ingredients:

  • 2 lbs boneless pork shoulder, cut into 1-inch cubes
  • 1 tbsp oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 tsp ground cumin
  • 4 cups chicken broth
  • 3 cups water
  • 1 (29 oz) can white hominy, drained and rinsed
  • 1 lb tomatillos, husked and halved
  • 2 poblano peppers, seeded and chopped
  • 1 jalapeño, seeded (optional for heat)
  • 1/2 cup chopped fresh cilantro
  • 1 tsp dried oregano
  • Salt and pepper to taste

Toppings (optional but recommended):

  • Sliced radishes
  • Shredded cabbage
  • Diced avocado
  • Lime wedges
  • Chopped onion
  • Fresh cilantro

Instructions:

  1. Heat the oil in a large pot over medium-high heat. Working in batches, brown the pork on all sides until golden, then transfer it to a plate and set aside.

  2. Using the same pot, add the onion and cook for about 5 minutes, until softened. Stir in the garlic and cumin and cook for 1 more minute, until fragrant.

  3. Return the browned pork to the pot. Pour in the chicken broth, water, and oregano. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 45 minutes.

  4. While the pork simmers, add the tomatillos, poblano peppers, jalapeño (if using), and cilantro to a blender. Blend until completely smooth.

  5. Stir the verde sauce into the pot, then add the hominy. Continue simmering uncovered for 30 to 45 minutes, until the pork is tender and the flavors are well combined. Season with salt and pepper to taste.

  6. Serve hot with your favorite toppings.

18. Gordon Ramsay Potato Leek Soup

Potato and leek soup is such a classic, and this Gordon Ramsay version keeps it really simple with just a few basic ingredients. It’s smooth, creamy and lovely with a bit of crispy bacon or some croutons scattered over the top.

Servings: 4-6

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 medium leeks, cleaned and sliced (white and light green parts only)
  • 2 garlic cloves, minced
  • 4 medium potatoes, peeled and diced
  • 4 cups vegetable or chicken stock (960 ml / 1 L)
  • 1 cup whole milk or light cream (240 ml)
  • Salt and freshly ground black pepper, to taste
  • ¼ teaspoon nutmeg (optional)

For serving (optional):

  • Croutons or toasted bread cubes
  • Chopped chives or parsley
  • Crispy bacon bits
  • Drizzle of cream or olive oil

Instructions:

  1. Melt the butter and olive oil in a large pot over medium heat. Add the sliced leeks and minced garlic and cook for 5–7 minutes, stirring occasionally, until softened and fragrant but not browned.
  2. Add the diced potatoes and cook for another 2 minutes, stirring to coat them in the leek mixture.
  3. Pour in the stock and bring to a gentle boil. Reduce the heat and simmer for 20–25 minutes, or until the potatoes are tender.
  4. Remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender and blend until smooth.
  5. Return the soup to the pot if needed and stir in the milk or cream. Season well with salt and pepper, adding a pinch of nutmeg if desired. Warm gently over low heat until heated through.
  6. Ladle the soup into bowls and garnish with croutons, fresh herbs, bacon bits, and a drizzle of cream or olive oil. Serve with warm bread, if desired.

19. Instant Pot Chicken Noodle Soup

Using the Instant Pot makes chicken noodle soup a really handy option when you want something homemade without having it simmering away for ages. You still get all that lovely chicken, noodles and veggies in a warm, comforting broth, just with a lot less waiting around.

GET THE RECIPE

20. Crockpot Chicken Minestrone Soup

Minestrone is already such a filling soup, and adding chicken makes it even more of a proper dinner. I love that this one can just cook away in the crockpot with all the veggies, beans and broth until everything is tender and full of flavor.

GET THE RECIPE

I don’t think you can really go wrong with a big bowl of soup once fall rolls around. There are plenty here to keep things interesting, from creamy comfort food to lighter soups packed with veggies.

I’ll definitely be coming back to this list a lot over the next few months, especially on busy days when I just want an easy dinner that feels warm and cozy.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.