5 Fall Soup Recipes That’ll Make Your Kitchen Smell Like Cozy Season

Ready to turn your kitchen into a warm, simmering hug? These 5 fall soup recipes are hearty, wholesome, and absolutely slurp-worthy. We’re talking big flavors, simple steps, and ingredients that scream sweater weather. Grab a pot, cue the playlist, and let’s cook up bowls that’ll make you forget all about takeout.

1. Creamy Roasted Butternut Squash Soup With Brown Butter Sage

This is the quintessential fall soup—velvety, slightly sweet, and ultra-comforting. Roasting the squash deepens the flavor, while a swirl of brown butter and crispy sage takes it into fancy-but-easy territory. Perfect for dinner parties or solo nights with grilled cheese.

Ingredients:

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
• 1 large onion, chopped
• 3 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional but great)
• 4 cups low-sodium vegetable broth
• 1/2 cup heavy cream or full-fat coconut milk
• 3 tablespoons unsalted butter
• 8 fresh sage leaves
• 1 tablespoon maple syrup (optional, for a touch of sweetness)
• To serve: pumpkin seeds, cracked pepper, swirl of cream

Instructions:

1. Heat oven to 425°F. Toss squash, onion, and garlic with olive oil, salt, pepper, and smoked paprika. Spread on a sheet pan and roast 25–30 minutes, until tender and caramelized at the edges.
2. Transfer the roasted veggies to a large pot. Add broth and bring to a simmer for 5 minutes.
3. Blend until silky using an immersion blender (or work in batches in a blender). Stir in cream and maple syrup, then adjust salt and pepper.
4. In a small skillet, melt butter over medium heat until it foams and turns golden with brown specks, 3–4 minutes. Add sage leaves and fry 20–30 seconds until crisp.
5. Serve the soup hot, drizzled with brown butter, topped with crispy sage, pumpkin seeds, and a swirl of cream.

Make it vegan by using coconut milk and swapping butter for olive oil. Add a pinch of cayenne if you like a little warmth. This soup loves grilled cheese or crusty sourdough on the side.

2. Cozy Chicken and Wild Rice Soup That Heals All

If a sweater could be a soup, it would be this. We’re layering tender chicken, nutty wild rice, and aromatic veggies in a rich, herby broth with just a hint of cream. It’s hearty without being heavy—ideal for weeknights, meal prep, or anyone chasing chill-killing comfort.

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup wild rice blend, rinsed
• 8 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs (or breasts)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh
• 1 bay leaf
• 1/2 cup cream or half-and-half
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley

Instructions:

1. In a large pot, heat olive oil and butter over medium. Sauté onion, carrots, and celery with a pinch of salt for 6–8 minutes until softened. Add garlic and cook 30 seconds.
2. Stir in wild rice, broth, chicken, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook 40–50 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
3. Remove chicken to a bowl and shred with two forks. Discard bay leaf. Return shredded chicken to the pot.
4. Stir in cream, lemon juice, and parsley. Taste and adjust seasoning. If it’s too thick, add a splash of broth.
5. Serve warm with crusty bread and extra pepper on top.

Swap chicken for mushrooms and use veggie broth for a meatless version. Want it dairy-free? Use a splash of oat milk or skip the cream entirely—the broth is still top-tier. Leftovers thicken in the fridge; just loosen with broth when reheating.

3. Smoky Chipotle Sweet Potato and Black Bean Soup

This bold, smoky soup brings a little heat to chilly nights. Sweet potatoes keep it cozy, while black beans add protein and heft. A chipotle in adobo does the heavy lifting on flavor—just one goes a long way, trust me.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 1/2 pounds sweet potatoes, peeled and cubed
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 chipotle pepper in adobo, minced (plus 1 teaspoon adobo sauce, optional)
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable or chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 teaspoon kosher salt, plus more to taste
• Juice of 1 lime
• To serve: sliced avocado, Greek yogurt or sour cream, chopped cilantro, tortilla chips

Instructions:

1. Heat oil in a pot over medium. Sauté onion and bell pepper with a pinch of salt for 5 minutes. Add garlic and cook 30 seconds.
2. Stir in sweet potatoes, cumin, smoked paprika, chipotle, tomatoes, and broth. Bring to a boil, then reduce to a lively simmer for 18–22 minutes, until sweet potatoes are tender.
3. Using a ladle, blend 2 cups of the soup until smooth and return to the pot for body, or keep it chunky if you prefer. Stir in black beans and simmer 5 minutes more.
4. Finish with lime juice and taste for salt and heat. Add a bit more adobo if you want it spicier.
5. Top with avocado, a dollop of yogurt, cilantro, and crushed tortilla chips for crunch.

For extra protein, toss in shredded rotisserie chicken at the end. Want it vegan? Use dairy-free yogurt or skip it. Corn kernels are a fun add-in, and if you love smoke, a dash of liquid smoke is your secret weapon (go lightly!).

4. Creamy Mushroom Barley Soup With Thyme and Sherry

Earthy, savory, and wildly satisfying, this soup is all about umami. Mushrooms bring the luxe, barley adds chew, and a splash of dry sherry makes everything taste restaurant-level. It’s the soup you make when you want deep flavor with minimal fuss.

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 leek, white and light green parts, sliced (or 1 onion, diced)
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 1/2 pounds mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 teaspoon soy sauce or tamari (boosts umami)
• 1/2 cup pearled barley, rinsed
• 6 cups vegetable or beef broth
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 bay leaf
• 1/3 cup dry sherry (or white wine)
• 1/3 cup cream or cashew cream (optional, for richness)
• 2 tablespoons chopped parsley
• To serve: flaky salt, extra pepper, crusty bread

Instructions:

1. Heat oil and butter in a large pot over medium. Sauté leeks and carrots with a pinch of salt for 6–7 minutes until soft. Add garlic and cook 30 seconds.
2. Add mushrooms, salt, and pepper. Cook, stirring occasionally, until mushrooms release their liquid and it mostly evaporates, 8–10 minutes.
3. Stir in tomato paste and soy sauce; cook 1 minute. Add barley, broth, thyme, and bay leaf. Bring to a boil, then simmer gently 35–45 minutes until barley is tender.
4. Stir in sherry and simmer 3 minutes. Remove bay leaf. Add cream if using, and adjust seasoning.
5. Finish with parsley. Ladle into bowls and crack on extra pepper. Bread on the side is non-negotiable.

Swap barley for farro if that’s what you’ve got. For a punchier finish, add a squeeze of lemon or a drizzle of truffle oil. This soup reheats like a dream and gets even better the next day—seriously.

5. Tomato Basil Tortellini Soup With Garlic-Parmesan Broth

Think tomato soup, but make it a cozy meal. Cheese tortellini swims in a garlicky, Parmesan-laced broth with basil and a touch of cream. It’s the perfect 30-minute dinner when you want maximum comfort with minimal effort.

Ingredients:

• 1 tablespoon olive oil
• 3 cloves garlic, thinly sliced
• 1 small onion, finely diced
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 1 Parmesan rind (optional, but amazing)
• 9–12 oz refrigerated cheese tortellini
• 1/2 cup cream or half-and-half
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper
• 1/2 cup fresh basil leaves, torn
• To serve: extra Parmesan, olive oil drizzle

Instructions:

1. In a pot over medium heat, warm olive oil. Sauté garlic and onion with a pinch of salt for 3–4 minutes until soft, not brown. Add Italian seasoning and red pepper flakes; cook 30 seconds.
2. Stir in crushed tomatoes, broth, and Parmesan rind. Bring to a simmer for 10 minutes.
3. Add tortellini and cook according to package directions, usually 3–5 minutes, until just tender.
4. Reduce heat to low. Remove rind. Stir in cream, grated Parmesan, salt, and pepper. Fold in basil right before serving.
5. Ladle into bowls and finish with extra Parmesan and a tiny drizzle of good olive oil.

Want to bulk it up? Add cooked Italian sausage or sautéed spinach. For a lighter take, skip the cream and add a splash of milk or just leave it brothy—it still hits. Pro tip: Keep a stash of Parmesan rinds in the freezer for soups like this.

Soup Success Tips

– Salt in layers. Season the veggies, the broth, and the finish—it makes a huge difference.

– Texture matters. Blend part of the soup to make it creamy without adding cream. Or keep it chunky if that’s your vibe.

– Finish with acid. A squeeze of lemon or splash of vinegar at the end brightens everything.

There you go—five bowls of fall magic, each with its own personality. Whether you want silky and elegant, rustic and hearty, or bold and smoky, there’s a pot here calling your name. Grab your ladle and go make something delicious tonight.