10 Hearty Soup Recipes for a Cozy Fall Season

As the leaves turn golden and the air takes on a crisp chill, there’s nothing quite like a warm bowl of soup to comfort the soul. Fall is the perfect time to experiment with seasonal ingredients and flavors that create a symphony of tastes and aromas. Here are ten hearty soup recipes to warm you up and delight your taste buds this autumn.

1. Butternut Squash and Apple Soup

This creamy and slightly sweet soup combines the earthy flavor of butternut squash with the tartness of apples. It’s a delightful combination that captures the essence of fall in a bowl.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat a large pot over medium heat and add a splash of olive oil. Add the chopped onion and cook until translucent.
2. Add the minced garlic, cubed butternut squash, and chopped apples. Cook for a few minutes until the ingredients start to soften.
3. Pour in the vegetable broth and add the cinnamon and nutmeg. Bring to a boil, then reduce heat and let simmer until the squash is tender (about 20-25 minutes).
4. Use an immersion blender to puree the soup until smooth. If using, stir in the heavy cream.
5. Season with salt and pepper to taste. Serve hot, optionally garnished with a sprinkle of cinnamon.

2. Wild Mushroom and Thyme Soup

Foraging flavors of the forest come together in this rich and earthy soup. The aroma of fresh thyme complements the deep, umami taste of wild mushrooms, making it a luxurious treat for the senses.

Ingredients:

• 1 lb assorted wild mushrooms (e.g., shiitake, cremini, oyster), sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Butter for cooking

Instructions:

1. In a large pot, melt a tablespoon of butter over medium heat. Add the chopped onion and cook until softened.
2. Add the minced garlic and sliced mushrooms. Cook until the mushrooms release their moisture and start to brown.
3. Stir in the fresh thyme and vegetable broth. Bring to a simmer and let cook for about 15-20 minutes.
4. Use an immersion blender to partially puree the soup, leaving some mushroom chunks for texture.
5. Stir in the heavy cream and season with salt and pepper to taste. Serve hot, garnished with a sprig of fresh thyme.

3. Roasted Pumpkin and Sage Soup

Roasting the pumpkin before blending it into a velvety soup adds a depth of flavor that’s hard to beat. The fragrant sage lends an herbal note that pairs perfectly with the natural sweetness of the pumpkin.

Ingredients:

• 1 small pumpkin, halved and seeds removed
• 6-8 fresh sage leaves
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Pinch of nutmeg
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the pumpkin halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Add the sage leaves on top.
3. Roast the pumpkin in the preheated oven for about 45 minutes, or until the flesh is tender.
4. Once cooled, scoop out the pumpkin flesh and discard the sage leaves. Set aside.
5. In a large pot, sauté the chopped onion in a little olive oil over medium heat until translucent. Add the minced garlic and cook for another minute.
6. Add the roasted pumpkin flesh and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes.
7. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream, nutmeg, and season with salt and pepper.
8. Serve hot, garnished with a few fresh sage leaves.

4. Loaded Baked Potato Soup

This hearty soup is like a baked potato in a bowl. Creamy potatoes mingle with crispy bacon, sharp cheddar cheese, and tangy sour cream, creating a comfort food masterpiece.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 green onions, chopped
• 4 cups chicken broth
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside for garnish.
2. In the same pot, melt the butter and add the diced potatoes. Cook for a few minutes, stirring occasionally.
3. Pour in the chicken broth and bring to a boil. Reduce heat and let simmer until the potatoes are tender (about 15-20 minutes).
4. Use an immersion blender to partially puree the soup, leaving some chunks of potato for texture.
5. Stir in the shredded cheddar cheese and sour cream until well combined. Season with salt and pepper to taste.
6. Serve hot, topped with chopped green onions and crispy bacon.

5. Tuscan White Bean and Kale Soup

Packed with protein and fiber, this Italian-inspired soup is both hearty and healthy. The tender white beans and robust kale create a delightful contrast in textures.

Ingredients:

• 1 cup dried white beans (or 2 cans, drained and rinsed)
• 1 bunch kale, stems removed and leaves chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Olive oil for cooking
• Salt and pepper to taste

Instructions:

1. If using dried white beans, soak them overnight and cook according to package instructions until tender. If using canned beans, skip this step.
2. In a large pot, sauté the chopped onion, carrots, and celery in a bit of olive oil over medium heat until softened.
3. Add the minced garlic and cook for another minute.
4. Stir in the vegetable broth, tomato paste, dried rosemary, and dried thyme. Bring to a simmer.
5. Add the cooked or canned white beans and chopped kale to the pot. Simmer for about 10-15 minutes, or until the kale is tender.
6. Season with salt and pepper to taste. Serve hot.

6. Spicy Thai Pumpkin Soup

This fusion soup takes traditional Thai flavors and infuses them with the earthy richness of pumpkin. The result is a spicy, fragrant delight that warms you from the inside out.

Ingredients:

• 1 small pumpkin, peeled, seeded, and chopped
• 1 can coconut milk
• 2 tablespoons red curry paste
• 1-inch piece of ginger, grated
• 2 cloves garlic, minced
• 4 kaffir lime leaves
• 1 stalk lemongrass, cut into 2-inch pieces and smashed
• Fresh cilantro for garnish
• Fish sauce, brown sugar, and lime juice to taste

Instructions:

1. In a large pot, combine the chopped pumpkin, coconut milk, red curry paste, grated ginger, minced garlic, kaffir lime leaves, and smashed lemongrass.
2. Bring the mixture to a gentle simmer and let cook for about 20-25 minutes, or until the pumpkin is tender.
3. Remove the kaffir lime leaves and lemongrass pieces from the pot.
4. Use an immersion blender to puree the soup until smooth.
5. Season with fish sauce, brown sugar, and lime juice to taste. Adjust the spiciness level with more red curry paste if desired.
6. Serve hot, garnished with fresh cilantro leaves.

7. Beef and Barley Soup

This hearty soup is a complete meal in a bowl. The tender chunks of beef, hearty barley, and flavorful vegetables create a satisfying and nutritious dish.

Ingredients:

• 1 lb beef stew meat, cut into bite-sized pieces
• 1/2 cup barley
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. In a large pot, heat a bit of olive oil over medium-high heat. Add the beef pieces and brown them on all sides. Remove the beef and set aside.
2. In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables start to soften.
3. Add the minced garlic and cook for another minute.
4. Return the browned beef to the pot and add the barley, beef broth, dried thyme, and bay leaves.
5. Bring the mixture to a boil, then reduce heat and let simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked.
6. Remove the bay leaves and season with salt and pepper to taste. Serve hot.

8. Creamy Broccoli and Cheddar Soup

Classic comfort food at its finest, this soup is a favorite for a reason. The creamy texture, sharp cheddar flavor, and vibrant broccoli make it a fall staple.

Ingredients:

• 1 lb broccoli, florets separated and stems chopped
• 1 cup shredded cheddar cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons flour
• Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent.
2. Add the minced garlic and broccoli stems. Cook for a few minutes, stirring occasionally.
3. Pour in the chicken broth and add the broccoli florets. Bring to a simmer and let cook for about 15-20 minutes, or until the broccoli is tender.
4. Use an immersion blender to partially puree the soup, leaving some broccoli chunks for texture.
5. In a separate small saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook for a minute or two.
6. Gradually whisk in the heavy cream until smooth. Continue to cook until the mixture thickens.
7. Add the cheddar cheese to the soup and stir until melted. Pour in the cream mixture and stir until well combined. Season with salt and pepper to taste.
8. Serve hot.

9. Lentil and Sausage Soup

This protein-packed soup is both hearty and flavorful. The combination of lentils and sausage creates a satisfying and comforting dish that’s perfect for chilly autumn nights.

Ingredients:

• 1 cup dried green or brown lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 8 ounces (225g) sausage (such as Italian sausage or chorizo), sliced into rounds
• 6 cups chicken or vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• 2 tablespoons fresh parsley, chopped
• Grated Parmesan cheese for serving (optional)

Instructions:

1.  Sort and rinse the lentils. Set them aside.
2. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds.
3. Add the sliced sausage to the pot and cook until it starts to brown, about 5-7 minutes.
4. Add the lentils, chicken or vegetable broth, diced tomatoes (with their juice), dried thyme, dried oregano, bay leaf, salt, and pepper. Stir everything together.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for about 30-40 minutes or until the lentils are tender.
6. Taste the soup and adjust the seasoning if needed, adding more salt and pepper as desired.
7. Stir in the chopped spinach and let it wilt into the soup for about 2-3 minutes.
8. Remove the bay leaf and discard it. Stir in the fresh parsley. Serve the soup hot, optionally garnished with grated Parmesan cheese.

Note: You can customize this recipe by using different types of sausage or adding extra vegetables like bell peppers or kale.

10. Chicken and Wild Rice Soup

This creamy and hearty soup is a timeless classic. The tender chicken, nutty wild rice, and aromatic herbs create a bowl of pure comfort.

Ingredients:

• 1 cup wild rice
• 4 cups chicken broth
• 2 cups water
• 2 boneless, skinless chicken breasts
• 2 tablespoons butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 4 cups milk
• 1/2 cup heavy cream (optional)
• Chopped parsley for garnish (optional)

Instructions:

1. Cook Wild Rice:
   • Rinse the wild rice under cold water.
   • In a medium saucepan, combine the wild rice, 2 cups of chicken broth, and 2 cups of water.
   • Bring to a boil, then reduce heat, cover, and simmer for 45-55 minutes or until the rice is tender. Drain any excess liquid.
2. Cook Chicken:
   • While the rice is cooking, place the chicken breasts in a separate pot with enough water to cover them. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until cooked through.
   • Remove the chicken from the pot, let it cool, and shred it with two forks.
3. Prepare Vegetables:
   • In a large soup pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
   • Add the mushrooms and cook for another 5 minutes, until they release their moisture.
4. Add Aromatics and Seasonings:
   • Stir in the minced garlic, dried thyme, dried rosemary, dried sage, salt, and pepper. Cook for another minute until fragrant.
5. Make Roux:
   • Sprinkle the flour over the vegetables and stir to combine, creating a roux. Cook for 2-3 minutes to remove the raw taste of the flour.
6. Add Liquid:
   • Gradually whisk in the remaining 2 cups of chicken broth, followed by the milk. Bring the mixture to a gentle simmer, stirring constantly until it thickens.
7. Combine Rice, Chicken, and Soup:
   • Add the cooked wild rice and shredded chicken to the soup. Allow the soup to simmer for an additional 10 minutes to heat everything through.
8. Adjust Consistency (Optional):
   • If you prefer a creamier soup, stir in the heavy cream at this point.
9. Serve:
   • Ladle the soup into bowls. Garnish with chopped parsley if desired.

As the days grow shorter and the temperatures drop, these hearty soup recipes will fill your home with warmth and your belly with deliciousness. So, grab your favorite pot and get ready to savor the flavors of fall!