29 Cozy Soup Recipes to Warm You Up This Fall

As the leaves begin to change and a crisp chill fills the air, there’s nothing quite like cradling a steaming bowl of homemade soup between your hands. Fall is soup season, and I’m thrilled to share my collection of 29 soul-warming recipes that will keep you cozy throughout the autumn months. From classic chicken noodle to exotic international flavors, these soups are guaranteed to bring comfort to your kitchen and warmth to your belly.

Why Soup Is Perfect for Fall

There’s something magical about soup that makes it the quintessential fall food. When temperatures drop, a simmering pot on the stove fills your home with irresistible aromas while heating up your kitchen. Soups are incredibly versatile—they can be light lunches, hearty dinners, or simple starters. Plus, they’re perfect for batch cooking, meaning you can enjoy homemade goodness throughout your busy week.

I’ve spent years perfecting these recipes, many passed down through generations and others discovered during my culinary adventures. Each one brings something special to the table, and I can’t wait for you to try them all!

Classic Comfort Soups

1. Homemade Chicken Noodle Soup

There’s a reason chicken noodle soup is considered the ultimate comfort food. My version takes the classic to new heights with a rich homemade broth and perfectly cooked egg noodles.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 8 cups water
• 8 oz egg noodles
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Method:

1. Place chicken in a large pot and cover with water. Add half the vegetables, bay leaves, and thyme.
2. Bring to a boil, then reduce heat and simmer for 1 hour until chicken is falling off the bone.
3. Remove chicken, let cool, then shred meat and discard bones.
4. Strain broth and return to pot. Add remaining vegetables and simmer for 10 minutes.
5. Add egg noodles and cook until tender, about 8 minutes.
6. Return shredded chicken to pot, add parsley, and season with salt and pepper.
7. Serve hot with crusty bread.

Why it works: The slow-simmered whole chicken creates a broth with depth that store-bought versions simply can’t match. Using both cooked and fresh vegetables gives you the best of both worlds—rich flavor in the broth and fresh texture in each bite.

2. Creamy Tomato Basil Soup

This isn’t your average tomato soup from a can. My tomato basil soup balances the acidity of tomatoes with the richness of cream for a velvety texture that’s simply irresistible.

Ingredients:

• 3 lbs ripe tomatoes (or 2 28-oz cans San Marzano tomatoes)
• 4 tablespoons butter
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 3 cups vegetable broth
• 1 cup heavy cream
• 1/4 cup fresh basil, chopped (plus more for garnish)
• 1 teaspoon sugar
• Salt and pepper to taste

Method:

1. If using fresh tomatoes, score, blanch, and peel them. Chop roughly.
2. In a large pot, melt butter over medium heat. Add onions and cook until translucent.
3. Add garlic and cook for 1 minute until fragrant.
4. Stir in tomato paste and flour to create a roux. Cook for 2 minutes.
5. Slowly add vegetable broth, whisking constantly to prevent lumps.
6. Add tomatoes and sugar. Bring to a simmer and cook for 20-25 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and basil. Season with salt and pepper.
9. Serve garnished with fresh basil leaves and a swirl of cream.

Pro tip: For an extra layer of flavor, roast your tomatoes in the oven at 400°F for 30 minutes before adding them to the soup.

3. French Onion Soup

Few soups are as satisfying as a properly made French onion soup, with its deeply caramelized onions and gooey cheese topping. This recipe takes time but is well worth the effort.

Ingredients:

• 6 large yellow onions, thinly sliced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 8 cups beef broth
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• 2 teaspoons Worcestershire sauce
• 1 baguette, sliced
• 2 cups Gruyère cheese, grated
• Salt and pepper to taste

Method:

1. In a large Dutch oven, melt butter with olive oil over medium heat.
2. Add onions and cook, stirring occasionally, for 45-60 minutes until deeply caramelized.
3. Add sugar halfway through to help with caramelization.
4. Sprinkle flour over onions and cook for 2 minutes.
5. Add wine and scrape up any brown bits from the bottom of the pot.
6. Add beef broth, bay leaves, thyme, and Worcestershire sauce.
7. Simmer for 30 minutes. Season with salt and pepper.
8. Preheat broiler. Ladle soup into oven-safe bowls.
9. Top each bowl with a slice of baguette and generous amount of Gruyère.
10. Broil until cheese is bubbly and golden brown, about 3-4 minutes.

The secret: Patience is key when caramelizing the onions. Don’t rush this step—the deep flavor comes from slowly cooking the onions until they’re sweet and amber-colored.

Hearty Vegetable Soups

4. Roasted Butternut Squash Soup

Butternut squash is the star of fall produce, and this velvety soup highlights its natural sweetness. Roasting the squash first intensifies the flavor for an unforgettable autumn bowl.

Ingredients:

• 1 large butternut squash (about 3 lbs), peeled and cubed
• 2 tablespoons olive oil
• 1 apple, peeled and chopped
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Pumpkin seeds for garnish
• Salt and pepper to taste

Method:

1. Preheat oven to 400°F. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper.
2. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
3. In a large pot, heat remaining olive oil over medium heat. Add onion, apple, and carrots. Cook until softened, about 8 minutes.
4. Add garlic, sage, and nutmeg. Cook for another minute until fragrant.
5. Add roasted squash and vegetable broth. Bring to a simmer and cook for 15 minutes.
6. Use an immersion blender to puree until smooth.
7. Stir in heavy cream and adjust seasonings.
8. Serve garnished with toasted pumpkin seeds and a drizzle of cream.

5. Hearty Lentil and Vegetable Soup

This protein-packed lentil soup is substantial enough to serve as a complete meal. It’s budget-friendly and freezes beautifully for future meals.

Ingredients:

• 2 cups green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 8 cups vegetable broth
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 bunch kale, stemmed and chopped
• 2 tablespoons red wine vinegar
• Fresh herbs (parsley or thyme) for garnish
• Salt and pepper to taste

Method:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 8 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Add lentils, diced tomatoes, vegetable broth, bay leaves, cumin, and smoked paprika.
4. Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes until lentils are tender.
5. Add chopped kale and simmer for another 5 minutes until wilted.
6. Stir in red wine vinegar and season with salt and pepper.
7. Remove bay leaves before serving.
8. Garnish with fresh herbs.

Nutritional powerhouse: This soup provides an excellent source of plant-based protein, fiber, and iron. One bowl contains approximately:

6. Mushroom and Wild Rice Soup

Earthy mushrooms and nutty wild rice create a deeply satisfying vegetarian soup that even meat-lovers will enjoy. The combination of different mushroom varieties creates complex flavor.

Ingredients:

• 1 cup wild rice
• 8 cups vegetable broth, divided
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 lbs mixed mushrooms (shiitake, cremini, oyster), sliced
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 1/4 cup dry sherry (optional)
• 2 tablespoons soy sauce
• 1 cup heavy cream
• 2 tablespoons flour
• Fresh parsley, chopped, for garnish
• Salt and pepper to taste

Method:

1. In a medium saucepan, bring 4 cups of broth to a boil. Add wild rice, reduce heat, cover, and simmer for 45 minutes until tender. Drain if needed.
2. Meanwhile, in a large Dutch oven, heat 1 tablespoon each of butter and olive oil over medium-high heat.
3. Add mushrooms in batches and cook until golden brown, about 5 minutes per batch. Set aside.
4. In the same pot, add remaining butter and oil. Add onion, carrots, and celery. Cook until softened, about 8 minutes.
5. Add garlic and thyme. Cook for 1 minute until fragrant.
6. Add sherry if using and cook until mostly evaporated.
7. Return mushrooms to the pot. Add remaining broth and soy sauce.
8. In a small bowl, whisk together cream and flour. Stir into soup.
9. Add cooked wild rice and simmer for 10 minutes until thickened.
10. Season with salt and pepper. Garnish with fresh parsley.

Mushroom varieties comparison:

International Soups

7. Thai Coconut Curry Soup (Tom Kha Gai)

This aromatic Thai soup balances spicy, sour, and sweet flavors with the richness of coconut milk. It’s a warming escape to Southeast Asia in a bowl.

Ingredients:

• 2 cans (14 oz each) coconut milk
• 4 cups chicken broth
• 6 slices fresh galangal (or 1 tablespoon ginger)
• 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 8 kaffir lime leaves, torn
• 1 lb chicken breast, thinly sliced
• 8 oz mushrooms, sliced
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 2-3 Thai chili peppers, sliced (adjust to taste)
• Fresh cilantro for garnish
• Green onions, sliced, for garnish

Method:

1. In a large pot, combine coconut milk and chicken broth. Bring to a simmer over medium heat.
2. Add galangal, lemongrass, and lime leaves. Simmer for 10 minutes to infuse flavors.
3. Add chicken and mushrooms. Cook until chicken is no longer pink, about 5-7 minutes.
4. Stir in fish sauce, lime juice, and sugar.
5. Add Thai chili peppers to taste.
6. Remove from heat and let stand for 5 minutes.
7. Remove galangal, lemongrass, and lime leaves before serving.
8. Garnish with fresh cilantro and green onions.

Regional variations: In Northern Thailand, this soup often includes more galangal for a stronger flavor, while southern versions might include tamarind for extra sourness.

8. Italian Wedding Soup

Despite its name, this soup isn’t traditionally served at Italian weddings. The “marriage” refers to the perfect union of meat and greens in this flavorful broth.

Ingredients:

• For the meatballs:
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• For the soup:
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth
• 1 cup small pasta (acini di pepe or orzo)
• 8 cups fresh spinach or escarole, chopped
• 2 tablespoons fresh dill, chopped
• Extra Parmesan for serving

Method:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine all meatball ingredients. Form into 1-inch meatballs.
3. Place meatballs on baking sheet and bake for 15-20 minutes until cooked through.
4. Meanwhile, in a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 8 minutes.
5. Add chicken broth and bring to a boil.
6. Add pasta and cook until al dente, about 6-8 minutes.
7. Add baked meatballs and simmer for 5 minutes.
8. Stir in spinach and dill. Cook until spinach is wilted, about 2 minutes.
9. Serve with extra Parmesan cheese.

9. Spanish Garlic Soup (Sopa de Ajo)

This humble peasant soup from Spain transforms basic ingredients into something extraordinary. The combination of garlic, paprika, and bread creates a rustic bowl that’s surprisingly complex.

Ingredients:

• 1/4 cup olive oil
• 10 cloves garlic, thinly sliced
• 4 cups day-old bread, cubed
• 2 teaspoons smoked paprika
• 8 cups chicken broth
• 4 eggs
• 2 tablespoons sherry vinegar
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Method:

1. In a large pot, heat olive oil over medium-low heat. Add garlic and cook slowly until golden but not browned, about 5 minutes.
2. Add bread cubes and stir to coat with oil. Cook for 2-3 minutes.
3. Add smoked paprika and stir to coat everything.
4. Pour in chicken broth and bring to a simmer. Cook for 10 minutes.
5. Crack eggs one at a time into the soup, trying to keep them separate.
6. Cover and simmer for 3-4 minutes until eggs are set but yolks are still runny.
7. Stir in sherry vinegar.
8. Ladle soup and an egg into each bowl. Garnish with parsley.

Historical note: This soup dates back to 16th century Castile, where it was popular among shepherds who needed a warming, filling meal with minimal ingredients.

Bean and Legume Soups

10. Classic Black Bean Soup

Rich, smoky, and hearty, this black bean soup is a meal in itself. The addition of ham hock adds depth, but it can easily be omitted for a vegetarian version.

Ingredients:

• 1 lb dried black beans, soaked overnight
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 bell peppers (red and green), diced
• 4 cloves garlic, minced
• 1 ham hock (optional)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 8 cups chicken or vegetable broth
• 2 bay leaves
• 1 tablespoon lime juice
• For garnish: sour cream, diced avocado, chopped cilantro, lime wedges

Method:

1. Drain and rinse soaked beans.
2. In a large pot, heat olive oil over medium heat. Add onion and bell peppers. Cook until softened, about 8 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Add beans, ham hock (if using), cumin, oregano, cayenne, broth, and bay leaves.
5. Bring to a boil, then reduce heat and simmer, covered, for 1.5-2 hours until beans are very tender.
6. Remove ham hock, shred any meat, and return meat to the pot.
7. Remove bay leaves.
8. Use an immersion blender to partially blend the soup, leaving some texture.
9. Stir in lime juice and adjust seasonings.
10. Serve with garnishes of your choice.

Quick pressure cooker method: Use an Instant Pot or pressure cooker to reduce cooking time to 30 minutes at high pressure with natural release. No need to soak beans in advance!

11. Split Pea Soup with Smoked Ham

This classic soup transforms humble split peas into a thick, comforting bowl. The smoky flavor from ham complements the earthiness of the peas perfectly.

Ingredients:

• 1 lb dried green split peas, rinsed
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 meaty ham bone or 2 ham hocks
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/4 teaspoon ground marjoram
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Method:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 8 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Add split peas, ham bone, chicken broth, bay leaves, thyme, and marjoram.
4. Bring to a boil, then reduce heat and simmer, partially covered, for 60-75 minutes, stirring occasionally, until peas have broken down and soup is thick.
5. Remove ham bone. Cut off any meat, dice it, and return to the soup.
6. Remove bay leaves.
7. If you prefer a smoother texture, use an immersion blender to partially blend.
8. Stir in parsley and season with salt and pepper to taste.

Balance of flavors: The ideal split pea soup should strike a perfect balance between:

Seafood Soups

12. New England Clam Chowder

Creamy, rich, and packed with clams, this iconic soup is a taste of the Atlantic coast. The contrast between tender potatoes, chewy clams, and velvety broth is irresistible.

Ingredients:

• 4 slices bacon, diced
• 1 large onion, diced
• 2 celery stalks, diced
• 3 tablespoons flour
• 4 cups clam juice (or bottled clam juice)
• 2 cups water
• 1.5 lbs potatoes, peeled and cubed
• 4 cans (6.5 oz each) chopped clams, drained with juice reserved
• 2 cups half-and-half
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Oyster crackers for serving
• Fresh parsley, chopped, for garnish

Method:

1. In a large pot, cook bacon over medium heat until crisp. Remove and set aside, leaving the fat in the pot.
2. Add onion and celery to the bacon fat. Cook until softened, about 5-7 minutes.
3. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes.
4. Gradually add clam juice (including reserved juice from canned clams) and water, whisking to prevent lumps.
5. Add potatoes, thyme, and bay leaves. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
6. Add chopped clams and half-and-half. Simmer for 5 minutes (do not boil).
7. Stir in butter until melted. Season with salt and pepper.
8. Remove bay leaves before serving.
9. Garnish with reserved bacon, fresh parsley, and oyster crackers.

Regional variations: New England clam chowder is distinctly different from its cousins:

• New England (white): Cream-based with potatoes
• Manhattan (red): Tomato-based with vegetables
• Rhode Island (clear): Clear broth with no cream or tomatoes

13. Cioppino (San Francisco Seafood Stew)

This Italian-American fisherman’s stew originated in San Francisco and features a variety of seafood in a flavorful tomato and wine broth.

Ingredients:

• 1/4 cup olive oil
• 1 large onion, diced
• 1 fennel bulb, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 2 bay leaves
• 1 can (28 oz) crushed tomatoes
• 1 cup dry white wine
• 4 cups fish stock or clam juice
• 1 lb firm white fish (halibut, cod, or sea bass), cut into chunks
• 1 lb mussels, scrubbed and debearded
• 1 lb large shrimp, peeled and deveined
• 1/2 lb calamari, sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Crusty sourdough bread for serving

Method:

1. In a large pot, heat olive oil over medium heat. Add onion and fennel. Cook until softened, about 8 minutes.
2. Add garlic, oregano, basil, and red pepper flakes. Cook for another minute until fragrant.
3. Add bay leaves, crushed tomatoes, white wine, and fish stock. Bring to a simmer and cook for 20 minutes.
4. Add fish and cook for 2 minutes.
5. Add mussels, cover, and cook for 2 minutes until they begin to open.
6. Add shrimp and calamari. Cook for another 2-3 minutes until shrimp is pink and calamari is opaque.
7. Discard any mussels that haven’t opened.
8. Stir in parsley and lemon juice.
9. Serve hot with crusty sourdough bread.

Sustainable seafood choices: When preparing Cioppino, consider these sustainable options:

Fall Harvest Soups

14. Rustic Autumn Vegetable Soup

This hearty soup celebrates fall’s bounty with a rainbow of seasonal vegetables. The addition of barley makes it extra satisfying on cold evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, diced
• 2 parsnips, peeled and diced
• 2 celery stalks, diced
• 1 small butternut squash, peeled and cubed
• 2 sweet potatoes, peeled and cubed
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 8 cups vegetable broth
• 1/2 cup pearl barley, rinsed
• 2 bay leaves
• 1 bunch kale, stemmed and chopped
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Method:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, parsnips, and celery. Cook until softened, about 8 minutes.
2. Add butternut squash, sweet potatoes, garlic, thyme, and rosemary. Cook for another 2 minutes until fragrant.
3. Add vegetable broth, barley, and bay leaves. Bring to a boil, then reduce heat and simmer, partially covered, for 30-40 minutes until barley and vegetables are tender.
4. Add kale and cook for another 5 minutes until wilted.
5. Stir in balsamic vinegar and season with salt and pepper.
6. Remove bay leaves before serving.
7. Garnish with fresh parsley.

Seasonal variations: This versatile recipe can be adapted year-round by substituting seasonal vegetables:

Meat and Poultry Soups

15. Beef and Barley Soup

This old-fashioned soup is the definition of stick-to-your-ribs comfort food. The long simmer transforms tough beef into tender morsels surrounded by a rich, savory broth.

Ingredients:

• 2 tablespoons olive oil
• 2 lbs beef chuck, trimmed and cubed
• 1 large onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup red wine (optional)
• 8 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 3/4 cup pearl barley, rinsed
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Method:

1. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Brown beef in batches, transferring to a plate when done.
2. Add remaining tablespoon of olive oil. Add onion, carrots, celery, and mushrooms. Cook until softened, about 8 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Stir in tomato paste and cook for 2 minutes.
5. If using, add red wine and scrape up any brown bits from the bottom of the pot.
6. Return beef to the pot. Add beef broth, bay leaves, and thyme.
7. Bring to a boil, then reduce heat and simmer, partially covered, for 1.5 hours.
8. Add barley and continue to simmer for 45 minutes until barley and beef are tender.
9. Stir in parsley and season with salt and pepper.
10. Remove bay leaves before serving.

Tip for maximum flavor: For an even richer soup, roast the beef bones (if you have them) in the oven at 425°F for 30 minutes before adding them to the broth. Remove them before serving.

16. Chicken and Wild Rice Soup

This upgraded chicken soup pairs tender poultry with nutty wild rice for a sophisticated yet comforting bowl. The addition of herbs and a splash of cream makes it special enough for company.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup flour
• 8 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup wild rice, rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 2 bay leaves
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Method:

1. In a large pot, heat butter and olive oil over medium