14 Hearty Fall Soups You Will Want to Make Every Single Week

Is there anything better than walking into a warm kitchen on a chilly evening and smelling soup on the stove? Fall soups are cheap, filling and so easy to make in one big pot. These recipes use pumpkin, potatoes, beans, sweet corn and all the cozy flavors of the season. If you love a classic bowl, you will also enjoy our comfort soups that taste like a warm hug. Grab your biggest pot and a spoon, because one bowl is never enough..

Fall Soups Start With Creamy Pumpkin Soup

Some foods just feel like fall, and pumpkin soup is at the top of the list. It is smooth, slightly sweet and rich with warm spices, yet it takes only a few simple ingredients. A swirl of cream and a handful of toasted pumpkin seeds make it look fancy with almost no work. Hold the bowl in your hands on a cool afternoon and you will understand why so many people say this is the best of all fall soups.

You will need: 2 tablespoons butter, 1 onion, 2 garlic cloves, 2 cans (15 oz each) pumpkin puree, 3 cups chicken or vegetable broth, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 cup heavy cream, salt, pepper, pumpkin seeds and cilantro for topping.

How to make it: Melt the butter in a pot and cook the chopped onion for 5 minutes. Add the garlic for 1 minute. Stir in the pumpkin, broth and spices. Simmer for 15 minutes. Blend until smooth, stir in most of the cream, and season. Serve with a swirl of cream, toasted seeds and cilantro.

Loaded Baked Potato Soup

Among all fall soups, this one feels like a treat. Imagine your favorite baked potato with all the toppings, then turn it into a creamy soup you can eat with a spoon. That is exactly what this is. Crispy bacon, sharp cheddar and sour cream make every bite rich and comforting. It is a great way to use up a bag of potatoes, and kids love it as much as adults. Be honest, do you add extra bacon on top, or do you keep it classic?

You will need: 6 slices bacon, 1 onion, 3 garlic cloves, 3 tablespoons flour, 4 cups chicken broth, 2 pounds russet potatoes (peeled and cubed), 1 cup milk, 1 cup shredded cheddar, 1/2 cup sour cream, green onions, salt and pepper.

How to make it: Cook the bacon until crisp, crumble it, and keep 2 tablespoons of the fat in the pot. Cook the onion and garlic in the fat, then stir in the flour. Whisk in the broth, add the potatoes and simmer for 15 minutes until soft. Mash some potatoes, stir in milk, cheese and sour cream. Top with bacon and green onions.

Creamy Broccoli Cheddar, One of the Best Fall Soups

This is the soup people line up for at cafes, and it is easy to make at home for a fraction of the price. Tender broccoli floats in a velvety cheddar base that tastes rich without being heavy. Serve it in a bread bowl for a real treat, or with a simple salad on a busy weeknight. It also reheats beautifully, which makes it one of the best fall soups for lunch the next day.

You will need: 3 tablespoons butter, 1 onion, 2 carrots (grated), 1/4 cup flour, 2 cups milk, 2 cups chicken broth, 4 cups broccoli florets, 2 cups sharp cheddar (shredded), 1/4 teaspoon nutmeg, salt and pepper.

How to make it: Melt the butter and cook the onion for 5 minutes. Whisk in the flour for 1 minute. Slowly add the milk and broth, whisking until smooth. Add the broccoli and carrots and simmer for 15 minutes. Turn off the heat and stir in the cheese a handful at a time until melted. Season and serve.

Creamy Chicken and Wild Rice Soup

Wild rice has a nutty, chewy bite that makes this soup feel extra hearty. Add tender chicken, mushrooms and a creamy broth, and you have a full dinner in one bowl. This recipe is very popular in the Midwest, where cold nights come early. Quick poll: which part do you love most? A) the chicken, B) the mushrooms, C) the wild rice, D) dipping bread in the broth.

You will need: 1 cup wild rice, 6 cups chicken broth, 2 tablespoons butter, 1 onion, 2 carrots, 2 celery stalks, 8 oz mushrooms (sliced), 1/3 cup flour, 1 cup milk, 2 cups cooked shredded chicken, 1 teaspoon thyme, salt and pepper.

How to make it: Simmer the wild rice in 3 cups of broth for 40 minutes. In another pot, melt the butter and cook the onion, carrots, celery and mushrooms for 8 minutes. Stir in the flour, then whisk in the rest of the broth and the milk. Add the rice, chicken and thyme. Simmer for 10 minutes and season.

Fall Soups for Busy Nights: Sweet Corn Chowder

Corn chowder is thick, creamy and naturally sweet, and it comes together in about 30 minutes. Potatoes make it filling, while a little bacon adds a smoky note. You can use fresh corn at the end of the season or frozen corn any time of year. A squeeze of lemon right before serving brightens the whole bowl. Would you serve this with crackers or crusty bread?

You will need: 4 slices bacon, 1 onion, 2 celery stalks, 2 tablespoons flour, 3 cups chicken broth, 2 medium potatoes (diced), 4 cups corn kernels, 1 cup half and half, 1/2 teaspoon smoked paprika, salt, pepper, lemon.

How to make it: Cook the bacon in a pot, remove and crumble. Cook the onion and celery in the fat for 5 minutes. Stir in the flour, then add the broth and potatoes. Simmer for 12 minutes. Add the corn and cook 5 minutes. Blend one cup of the soup and stir it back in. Add the half and half and paprika. Top with bacon.

Old Fashioned Beef and Barley Soup

Hearty fall soups do not get more classic than this. This is the kind of soup grandma made on Sunday and everyone ate all week. Tender beef, chewy barley and plenty of vegetables simmer together in a rich broth until the whole house smells amazing. It is filling enough to be dinner on its own and it freezes well. A big pot costs very little, which makes it a smart choice when you need to feed a crowd.

You will need: 1 1/2 pounds beef chuck (cubed), 2 tablespoons oil, 1 onion, 3 carrots, 3 celery stalks, 3 garlic cloves, 2 tablespoons tomato paste, 8 cups beef broth, 3/4 cup pearl barley, 1 teaspoon thyme, 2 bay leaves, salt and pepper.

How to make it: Brown the beef in oil in batches and set aside. Cook the onion, carrots and celery for 6 minutes, then add the garlic and tomato paste. Pour in the broth, return the beef and add the bay leaves and thyme. Simmer covered for 1 hour. Add the barley and simmer 40 more minutes until tender.

Fall Soups Classic: Italian Wedding Soup

Do not let the name fool you. This soup is not just for weddings. It is a light but satisfying bowl of tiny meatballs, tender greens and little pasta in a golden broth. The name comes from the Italian idea that the meat and greens go together perfectly, like a happy marriage. Rolling the small meatballs is a fun job to share with the kids.

You will need: 1/2 pound ground beef, 1/2 pound ground pork, 1/3 cup breadcrumbs, 1 egg, 1/3 cup parmesan, 2 garlic cloves, 8 cups chicken broth, 2 carrots (diced), 1 cup small pasta (acini di pepe or orzo), 4 cups spinach or escarole, salt and pepper.

How to make it: Mix the meats, breadcrumbs, egg, parmesan and garlic. Roll into small 1 inch balls. Bring the broth to a boil, add the carrots and pasta and cook for 6 minutes. Drop in the meatballs and simmer for 8 minutes until cooked through. Stir in the greens until wilted. Serve with extra cheese.

Smoky Sweet Potato Soup

Sweet potatoes make a soup that is silky, naturally sweet and full of vitamins. A little smoked paprika and a pinch of chili give it a gentle warmth that balances the sweetness. Top it with crunchy seeds, a dollop of yogurt or crispy chickpeas for texture. It is a great choice when you want something cozy that still feels light and healthy.

You will need: 2 tablespoons olive oil, 1 onion, 2 garlic cloves, 3 large sweet potatoes (peeled and cubed), 4 cups vegetable broth, 1 teaspoon smoked paprika, 1/4 teaspoon chili flakes, 1/2 cup coconut milk, salt, pepper, seeds or yogurt for topping.

How to make it: Heat the oil and cook the onion for 5 minutes. Add the garlic, paprika and chili for 1 minute. Add the sweet potatoes and broth and simmer for 20 minutes until very soft. Blend until smooth and stir in the coconut milk. Season to taste and finish with your favorite toppings.

Chunky Minestrone Packed With Veggies

Minestrone is the ultimate clean out the fridge soup and one of the most flexible fall soups. Beans, pasta, tomatoes and whatever vegetables you have all go into one pot, and the result is always delicious. It is hearty enough for a meatless dinner and full of fiber. A spoon of pesto or a sprinkle of parmesan on top takes it to the next level. What is one veggie you always add?

You will need: 2 tablespoons olive oil, 1 onion, 2 carrots, 2 celery stalks, 1 zucchini, 3 garlic cloves, 1 can (28 oz) diced tomatoes, 6 cups vegetable broth, 1 can (15 oz) cannellini beans, 1 cup small pasta, 2 cups chopped kale, 1 teaspoon Italian seasoning, parmesan.

How to make it: Cook the onion, carrots and celery in oil for 6 minutes. Add the zucchini and garlic for 2 minutes. Add the tomatoes, broth and seasoning and simmer for 15 minutes. Stir in the beans and pasta and cook 10 minutes. Add the kale for the last 2 minutes. Top with parmesan.

Chicken Tortilla Soup With Crispy Strips

If you like a little spice, this one is for you. A tomato and chile broth is loaded with shredded chicken, black beans and corn, then topped with crispy tortilla strips, avocado and lime. It tastes like your favorite Mexican restaurant but is very easy to make at home. Everyone can add their own toppings, which makes it perfect for a family dinner.

You will need: 1 tablespoon oil, 1 onion, 1 jalapeno, 3 garlic cloves, 1 can (14 oz) fire roasted tomatoes, 6 cups chicken broth, 2 teaspoons cumin, 1 teaspoon chili powder, 2 cups shredded chicken, 1 can black beans, 1 cup corn, corn tortillas, avocado, lime, cilantro.

How to make it: Cook the onion and jalapeno in oil for 5 minutes, then add the garlic and spices. Add the tomatoes and broth and simmer for 15 minutes. Stir in the chicken, beans and corn and heat through. Cut tortillas into strips and bake at 400 F for 8 minutes until crisp. Top bowls with strips, avocado and lime.

Fall Soups to Warm You Up: Carrot Ginger Soup

This bright orange soup is like a hug with a little kick. Fresh ginger brings warmth, carrots bring sweetness, and a splash of cream makes it silky. It is cheap to make, naturally healthy and ready in about 35 minutes. Many people make a double batch and freeze it for quick lunches. Quick poll: A) more ginger, B) more cream, C) a spicy chili oil drizzle, D) keep it just like this?

You will need: 2 tablespoons butter, 1 onion, 2 pounds carrots (sliced), 2 tablespoons fresh ginger (grated), 2 garlic cloves, 5 cups vegetable broth, 1/2 cup cream or coconut milk, 1 teaspoon honey, salt and pepper.

How to make it: Melt the butter and cook the onion for 5 minutes. Add the ginger and garlic for 1 minute. Add the carrots and broth and simmer for 25 minutes until the carrots are very soft. Blend until smooth. Stir in the cream and honey and season. Swirl a little extra cream on top.

Roasted Cauliflower Soup With Croutons

Roasting the cauliflower first is the secret to this soup. It turns golden and nutty, which gives the soup a deep flavor you would not expect from such a simple vegetable. Blended with garlic and a little parmesan, it is creamy without needing much cream at all. Crunchy homemade croutons on top make every spoonful fun to eat.

You will need: 1 large head cauliflower, 3 tablespoons olive oil, 1 onion, 4 garlic cloves, 4 cups vegetable broth, 1/2 cup milk, 1/3 cup parmesan, salt, pepper, 2 cups bread cubes for croutons.

How to make it: Toss the cauliflower florets and garlic with 2 tablespoons oil and roast at 425 F for 25 minutes. Cook the onion in the remaining oil for 5 minutes. Add the roasted cauliflower and broth and simmer for 10 minutes. Blend with the milk and parmesan. Toast the bread cubes in a pan until crisp and scatter on top.

Hearty Chickpea and Greens Soup

This soup is simple, healthy and surprisingly filling. Chickpeas give it plenty of protein, while broccoli and leafy greens add color and crunch. A little lemon and garlic keep the broth bright and fresh. It is ready in about 25 minutes and costs very little to make. Have you ever tried a meatless soup that kept you full all evening? This could be the one.

You will need: 2 tablespoons olive oil, 1 onion, 3 garlic cloves, 1 teaspoon cumin, 2 cans (15 oz each) chickpeas (drained), 6 cups vegetable broth, 2 cups broccoli florets, 3 cups chopped kale or spinach, 1 lemon, salt, pepper, chili flakes.

How to make it: Cook the onion in oil for 5 minutes, then add the garlic and cumin for 1 minute. Add the chickpeas and broth and simmer for 10 minutes. Mash a few chickpeas against the pot to thicken it. Add the broccoli for 5 minutes, then the greens until wilted. Finish with lemon juice and chili flakes.

Roasted Pumpkin and Apple Soup

Pumpkin and apple are two of the best things about autumn, so why not put them in one bowl? Roasting both brings out a caramel sweetness, and a little sage makes it taste like a holiday. Serve it with warm bread for dipping and it becomes a full meal. It is the perfect way to end this list of fall soups. Which one will you make first this week?

You will need: 1 small sugar pumpkin (about 2 pounds, peeled and cubed), 2 apples (peeled and chopped), 1 onion, 3 tablespoons olive oil, 4 cups chicken or vegetable broth, 4 sage leaves, 1/2 teaspoon cinnamon, 1/2 cup cream, salt and pepper.

How to make it: Toss the pumpkin, apples and onion with oil and salt and roast at 425 F for 30 minutes. Move everything to a pot with the broth, sage and cinnamon and simmer for 10 minutes. Remove the sage and blend until smooth. Stir in the cream and season. Serve with crusty bread.