10 Comforting Fall Soups You Need to Try

As the crisp autumn air sets in, there’s no better way to embrace the season than with a bowl of comforting, homemade soup. These 10 fall soup recipes will keep you warm and cozy throughout the season. From hearty classics to creamy delights, you’re bound to find your new favorite.

---

1. Pumpkin Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups pumpkin puree (canned or fresh)
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1/2 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until soft.
2. Stir in pumpkin puree and vegetable broth. Bring to a simmer for 10 minutes.
3. Add coconut milk and nutmeg. Blend until smooth, and season with salt and pepper.

---

2. Creamy Sweet Potato Soup

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Sauté onions in olive oil until soft. Add sweet potatoes and vegetable broth.
2. Simmer for 15 minutes until sweet potatoes are tender.
3. Blend until smooth, then stir in cream and cinnamon. Adjust seasoning.

---

3. Autumn Harvest Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 potatoes, peeled and diced
• 1 zucchini, chopped
• 4 cups vegetable broth
• 1/2 cup green beans
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Sauté onion, carrots, and potatoes in olive oil for 5 minutes.
2. Add zucchini, green beans, thyme, and vegetable broth. Simmer for 15-20 minutes until veggies are tender.
3. Season with salt and pepper, then serve.

---

4. Butternut Squash and Apple Soup

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1/2 cup apple cider
• 1/2 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Sauté onions in olive oil until soft. Add butternut squash, apples, and vegetable broth.
2. Simmer for 20 minutes until squash is tender.
3. Blend until smooth, stir in apple cider and cinnamon, and adjust seasoning.

---

5. Spiced Carrot and Ginger Soup

Ingredients:

• 1 tbsp olive oil
• 6 large carrots, chopped
• 1 onion, chopped
• 1 tbsp fresh ginger, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Sauté onion, carrots, and ginger in olive oil until fragrant.
2. Add vegetable broth and cumin. Simmer for 20 minutes until carrots are soft.
3. Blend until smooth, stir in coconut milk, and season with salt and pepper.

---

6. Tuscan White Bean Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) cannellini beans, drained
• 4 cups vegetable broth
• 1/2 cup kale, chopped
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic in olive oil until soft.
2. Add cannellini beans, vegetable broth, and rosemary. Simmer for 10 minutes.
3. Stir in kale and cook for 5 minutes until wilted. Season with salt and pepper.

---

7. Mushroom Barley Soup

Ingredients:

• 1 tbsp butter
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups beef or vegetable broth
• 1/2 cup pearl barley
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Sauté onions, garlic, and mushrooms in butter until soft.
2. Add broth, barley, and thyme. Simmer for 30 minutes until barley is tender.
3. Season with salt and pepper before serving.

---

8. Roasted Cauliflower Soup

Ingredients:

• 1 head of cauliflower, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Toss cauliflower with olive oil, garlic, salt, and pepper. Roast at 400°F for 20 minutes.
2. In a pot, add roasted cauliflower and vegetable broth. Simmer for 10 minutes.
3. Blend until smooth, then stir in cream and season with salt and pepper.

---

9. Spicy Pumpkin and Black Bean Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) pumpkin puree
• 1 can (14.5 oz) black beans, drained
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic in olive oil until soft.
2. Stir in pumpkin puree, black beans, vegetable broth, cumin, and chili powder. Simmer for 15 minutes.
3. Adjust seasoning before serving.

---

10. Chicken and Wild Rice Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup wild rice
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Sauté onion, carrots, and celery in olive oil for 5 minutes.
2. Add wild rice and chicken broth. Simmer for 20-25 minutes until rice is cooked.
3. Stir in shredded chicken and heavy cream. Simmer for 5 minutes, then season with salt and pepper.

---

Conclusion

These 10 comforting fall soups will warm you from the inside out, providing nourishment and coziness as the cooler days set in. From creamy pumpkin to hearty chicken and wild rice, there’s something for everyone. Try out these recipes and enjoy the best of autumn flavors!