As the crisp autumn air settles in, there’s nothing quite like a warm, comforting bowl of soup to cozy up with. This season, why not try something new and exciting with our 20 Cozy Soup Recipes for Fall Comfort? From creamy pumpkin and coconut soups to hearty lentil and kale stews, we’ve got you covered. Whether you’re looking for a light and refreshing option or a rich and satisfying meal, these soups are sure to hit the spot.
In this article, we’ll be sharing our favorite soup recipes that showcase the best of fall’s flavors, from butternut squash and sage to roasted tomato and red pepper. So grab a spoon, get cozy, and let’s dive in!
Butternut Squash Soup with Sage
Warm up on a chilly day with this comforting and flavorful soup, featuring roasted butternut squash and the earthy essence of sage.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes or until tender.
4. Sauté chopped onion and minced garlic in a large pot over medium heat until softened.
5. Add roasted squash, broth, heavy cream or half-and-half, and chopped sage to the pot.
6. Bring to a simmer and cook for 15-20 minutes or until heated through.
7. Season with salt and pepper to taste.
Cooking Time: About 1 hour
Creamy Pumpkin and Coconut Soup
Warm up with this comforting and creamy soup that combines the sweetness of pumpkin with the richness of coconut.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 1/4 cup shredded coconut
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the pumpkin, broth, and coconut cream. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 20-25 minutes or until the pumpkin is tender.
5. Use an immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-35 minutes
Roasted Tomato and Red Pepper Soup
A vibrant and flavorful soup that showcases the sweetness of roasted tomatoes and red peppers.
Ingredients:
– 2 lbs ripe tomatoes, cored and halved
– 1 large red bell pepper, seeded and sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place tomatoes and red bell peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast in the oven for 30-40 minutes or until the vegetables are tender and lightly caramelized.
4. In a large pot, sauté chopped onion and minced garlic over medium heat until softened.
5. Add roasted tomatoes and red peppers, smoked paprika, and vegetable broth to the pot.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with fresh basil leaves, if desired.
Cooking Time: Approximately 1 hour
Spiced Carrot and Ginger Soup
Warm up with this comforting and aromatic soup, perfect for a chilly day.
Ingredients:
– 2 large carrots, chopped
– 1-inch piece of fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté the chopped carrots and grated ginger in a little water until tender.
2. Add the vegetable broth, cumin, coriander, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are very tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. If desired, stir in the heavy cream or half-and-half to add a creamy touch.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
French Onion Soup with Gruyère Croutons
Savor the rich flavors of caramelized onions and melted Gruyère cheese in this classic French onion soup.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups beef broth
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 1 cup grated Gruyère cheese
– Fresh thyme leaves for garnish
Instructions:
1. In a large saucepan, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized (about 20-25 minutes).
2. Add salt, pepper, garlic, and flour to the saucepan. Cook for 1 minute.
3. Gradually add beef broth, whisking continuously. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Preheat broiler.
5. Ladle soup into oven-proof bowls. Top each bowl with toasted bread (such as baguette) and sprinkle with Gruyère cheese.
6. Place under the broiler until cheese is melted and bubbly (about 2-3 minutes).
7. Garnish with fresh thyme leaves.
Cooking Time: 35-40 minutes
Wild Mushroom and Barley Soup
Wild Mushroom and Barley Soup Recipe
Warm up with this hearty and earthy soup, packed with the rich flavors of wild mushrooms and nutty barley.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), cleaned and sliced
- 2 cloves garlic, minced
- 1 cup pearl barley
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions:
- Melt the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 10 minutes.
- Add the barley, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the barley is tender.
- Season with additional salt and pepper if needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-50 minutes
Lentil and Kale Soup with Smoked Paprika
Warm up on a chilly day with this nutritious and flavorful soup, featuring red lentils, curly kale, and a hint of smoky paprika.
Ingredients:
– 1 cup dried red lentils
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for serving)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the lentils, water, chopped kale, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, topped with crumbled feta cheese if desired.
Cooking Time: 35-40 minutes
Sweet Potato and Black Bean Chili Soup
Sweet Potato and Black Bean Chili Soup Recipe
Warm up with this comforting and nutritious soup that combines the natural sweetness of sweet potatoes with the earthy flavor of black beans.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 2 teaspoons cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 tablespoon olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the cumin, chili powder, and paprika. Cook for 1 minute.
4. Add the sweet potatoes, black beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Broccoli Cheddar Soup with Crusty Bread
Start your day off right with this comforting and creamy soup, paired perfectly with a crusty loaf of bread.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Crusty bread, for serving
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add broccoli, garlic, and chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until broccoli is tender.
3. Use an immersion blender (or transfer soup to a blender in batches) to puree until smooth.
4. Stir in heavy cream and cheddar cheese until melted and well combined. Season with salt and pepper to taste.
5. Serve hot, accompanied by crusty bread for dipping.
Cooking Time: 20-25 minutes
Chicken and Wild Rice Soup
Warm up with this hearty, comforting soup that combines tender chicken, nutty wild rice, and a hint of creamy goodness.
Ingredients:
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 cups mixed wild rice blend (includes brown, white, and red rice)
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp unsalted butter
Instructions:
1. In a large pot, sauté the onion and garlic in butter until softened.
2. Add the chicken and cook until browned on all sides.
3. Stir in wild rice blend and chicken broth. Bring to a boil, then reduce heat to low and simmer for 40-45 minutes or until rice is tender.
4. Season with thyme, salt, and pepper to taste.
Cooking Time: 50-60 minutes
Curried Cauliflower and Chickpea Soup
A creamy and aromatic soup that combines the natural sweetness of cauliflower with the earthy flavor of chickpeas, all wrapped up in a warm and comforting curry.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 medium cloves of garlic, minced
– 1 can (14.5 oz) of chickpeas, drained and rinsed
– 2 tablespoons of olive oil
– 1 teaspoon of ground cumin
– 1 teaspoon of curry powder
– 1/2 teaspoon of paprika
– 1/4 teaspoon of cayenne pepper
– 4 cups of vegetable broth
– 1 can (14.5 oz) of coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic and cook for 1 minute.
3. Add the cauliflower, chickpeas, cumin, curry powder, paprika, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the cauliflower is tender.
6. Stir in the coconut milk and season with salt and pepper.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Roasted Garlic and Potato Soup
Roasted Garlic and Potato Soup Recipe
Summary: This hearty soup combines the rich flavors of roasted garlic and potatoes with a hint of creaminess, perfect for a cozy dinner.
Ingredients:
– 2-3 large potatoes, peeled and cubed
– 4-5 cloves of garlic, separated from their skins
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss potatoes with 1 tablespoon of olive oil, salt, and pepper until they are evenly coated.
3. Spread the potatoes on a baking sheet in a single layer and roast for 20-25 minutes or until tender.
4. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes or until softened.
5. Add the roasted garlic (see note) to the pot along with the broth and bring to a simmer.
6. Blend the soup until smooth using an immersion blender or regular blender.
7. Stir in heavy cream, if using, and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Note: To roast garlic, place the separated cloves on a piece of foil, drizzle with olive oil, and fold the foil into a packet. Roast at 425°F (220°C) for 20-25 minutes or until tender. Let cool before using.
Turkey and Vegetable Soup with Herbs
This hearty soup is a perfect blend of protein-rich turkey, flavorful vegetables, and aromatic herbs, making it a satisfying meal option for any time of the year.
Ingredients:
– 1 pound boneless, skinless turkey breast or thighs
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as bell peppers, zucchini, and tomatoes)
– 4 cups chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped onion, carrots, and celery in a little oil until tender.
2. Add the minced garlic and cook for an additional minute.
3. Add the turkey, mixed vegetables, chicken broth, thyme, and rosemary. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the turkey is cooked through.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-40 minutes
Autumn Minestrone with White Beans
This hearty soup is a perfect blend of seasonal flavors and comforting warmth, featuring the creaminess of cannellini beans and the sweetness of roasted butternut squash.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can (14.5 oz) diced tomatoes
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 cup white beans (cannellini or navy)
– 4 cups vegetable broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a large pot, sauté onion and garlic in olive oil over medium heat until softened.
3. Add diced tomatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
4. Add roasted squash and white beans to the pot. Simmer for 15-20 minutes or until soup has thickened slightly.
5. Taste and adjust seasoning as needed. Serve with grated Parmesan cheese, if desired.
Cooking Time: Approximately 45-50 minutes
Thai Coconut Curry Soup with Shrimp
This creamy and aromatic soup combines the rich flavors of Thai curry paste with succulent shrimp, coconut milk, and a hint of spice. Serve with steamed jasmine rice or noodles for a comforting meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 1 can (14 oz) coconut milk
– 4 cups chicken broth
– 1/2 cup water
– 1 teaspoon fish sauce (optional)
– 1/2 teaspoon salt
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add garlic and cook until fragrant, about 30 seconds.
3. Stir in curry paste; cook for 1 minute.
4. Add coconut milk, chicken broth, water, fish sauce (if using), and salt. Bring to a simmer.
5. Add shrimp; cook until pink and cooked through, about 2-3 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 15-20 minutes
Roasted Beet and Apple Soup
Roasted Beet and Apple Soup Recipe
A vibrant and comforting soup that combines the natural sweetness of roasted beets and apples with a hint of earthy flavor.
Ingredients:
– 2 large beets, peeled and cubed
– 1 large apple, peeled and cubed
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the beets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, combine the roasted beets, apple cubes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the apples are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. If desired, stir in heavy cream or half-and-half to add richness.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Smoky Black-Eyed Pea and Collard Soup
This hearty soup is a perfect blend of smoky flavor, creamy texture, and nutritious goodness. With the addition of black-eyed peas and collard greens, it’s a meal that warms both body and soul.
Ingredients:
– 1 pound dried black-eyed peas, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper
– 4 cups chicken broth
– 2 cups collard greens, chopped
– Salt and pepper to taste
– Optional: 1/4 cup heavy cream or half-and-half for added richness
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic, smoked paprika, cumin, and cayenne pepper. Cook for an additional minute.
4. Add the black-eyed peas, chicken broth, and collard greens. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the peas are tender.
5. Season with salt and pepper to taste.
6. Serve hot, topped with heavy cream or half-and-half if desired.
Cooking Time: 45-50 minutes
Harvest Corn Chowder with Bacon
A hearty and comforting soup that combines the flavors of sweet corn, smoky bacon, and tender vegetables.
Ingredients:
– 1 tablespoon butter
– 6 slices of thick-cut bacon, diced
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup frozen corn kernels
– 1 medium red bell pepper, diced
– 1 medium potato, peeled and cubed
– 4 cups chicken broth
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the bacon and cook until crispy, about 5 minutes.
2. Remove the bacon from the pot with a slotted spoon and set aside. Leave the drippings in the pot.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
4. Add the corn kernels, red bell pepper, and potato to the pot. Cook for 5 minutes, stirring occasionally.
5. Pour in the chicken broth and add the cooked bacon back into the pot. Stir in the paprika.
6. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
Cooking Time: 30-40 minutes
Moroccan Spiced Lentil Soup
A hearty and aromatic soup that combines the comfort of lentils with the warmth of Moroccan spices.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– Salt and black pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, cumin, smoked paprika, cinnamon, cayenne pepper, salt, and black pepper. Stir to combine.
3. Pour in the water and bring to a boil. Reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Roasted Acorn Squash and Sage Soup
Transform the flavors of fall into a creamy and comforting soup with this recipe featuring roasted acorn squash and fragrant sage.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds. Place cut side up on a baking sheet.
3. Drizzle with olive oil and season with salt, then roast for 45 minutes, or until tender.
4. In a large pot, sauté chopped onion and minced garlic until softened.
5. Add roasted acorn squash flesh, broth, and heavy cream or half-and-half to the pot.
6. Bring mixture to a simmer and cook for 15-20 minutes, or until soup is heated through.
7. Stir in chopped fresh sage and season with salt and pepper to taste.
Cooking Time: 1 hour 10 minutes
Summary
Cozy up with these 20 delicious soup recipes perfect for fall comfort. From classic butternut squash to creamy pumpkin and coconut, roasted tomato and red pepper to spiced carrot and ginger, there’s something for everyone. Try French onion soup with Gruyère croutons or wild mushroom and barley soup for a hearty meal. For a vegetarian option, try lentil and kale soup with smoked paprika or sweet potato and black bean chili soup. End the day with a warm cup of broccoli cheddar soup with crusty bread or chicken and wild rice soup. These cozy soup recipes are sure to become new fall favorites.
Leave a Reply