18 Fall Soup Recipes to Keep You Cozy
Our favorite fall soups simmer sweet potato, pumpkin, butternut squash, and more seasonal flavors.
There are few better companions for cool, breezy days than warm bowls of soup. With fall right around the corner, we gathered a roster of recipes you can keep in your back pocket, ready to pull out with jackets and closed-toed shoes. Some of these fall soups are super-seasonal, like this Butternut Squash Soup with Bacon and Crème Fraîche and Whole Baked Pumpkin Soup; others are year-round delights you can take particular comfort in this season. Here are our favorite fall soup recipes.
White Bean and Ham Soup
Diana Chistruga
Grace Parisi's creamy, intensely savory soup recipe infuses chicken and bean broth with smoky ham and fragrant vegetables and thyme. Topped with seasoned croutons, the fall dish is a hearty main course.
Broccoli and Potato Soup
Cara Cormack
The bright green broccoli florets floating on top of this hearty soup make it especially eye-catching, but it's the broccoli stems that do the real work. They're cooked with the potatoes and then pureed to form a creamy base. A final sprinkle of grated Parmesan gives the soup an extra savory touch.
Potato and Cheddar Cheese Soup
Cara Cormack
Tangy cheddar, starchy baking potatoes, and crisp bacon come together for a cozy meal that's ready in an hour.
Smoked Ham Hock and Lentil Soup
"I love making this lentil soup when the weather begins to cool," says 2017 F&W Best New Chef Nina Compton, chef-owner of New Orleans hot spot Compère Lapin. "The ham hock aroma hangs around the kitchen beautifully; the smell alone makes you warmer. Adding a little ginger and lemongrass brightens the soup and reminds me of being back home in St. Lucia. Using local okra reminds me of my Louisiana home and adds a different texture." To make your own croutons for this rich, brothy ham hock and lentil soup, toss three cups of cubed baguette with three tablespoons of butter and 1/4 teaspoon kosher salt; bake at 375°F, stirring three times, until toasted, about 15 minutes.
French Onion Soup with Roasted Poblanos
At Tzuco in Chicago, the French onion soup arrives to the table piping hot, topped with a bubbling layer of Gruyère cheese. Hiding under the blanket of cheese, a thick slice of baguette soaks up a soup suffused with flavor from a mountain of jammy onions, balsamic vinegar, and bay leaves. French onion soups can lean quite beefy, but chef Carlos Gaytán uses a gentle base of chicken broth that allows the allium flavors to truly shine. Poblano chiles add a mild, vegetal heat and slight charred flavor. To ensure even caramelization, keep the onions in an even layer while they cook.
Collard Greens Ramen
Chef Todd Richards is known for his personal, globally inspired take on Southern cuisine, and his Collard Greens Ramen is no exception. Riffing on a memorable bowl of yaka mein he had as a child, Richards' soup begins with a pot of collards and a generous pour of bourbon, which cooks down into an intense potlikker. Shichimi togarashi, a Japanese spice blend of dried orange peel, ginger, sesame seeds, nori, and a mix of dried chiles, finishes off each bowl. As Richards puts it, each ham-hock-enriched, noodle-laced bowl is a hearty thank you to his past — with a strong Southern accent.
Butternut Squash Soup with Bacon and Crème Fraîche
Roasting butternut squash with honey and a touch of salt intensifies the natural sweetness of the squash and caramelizes the honey. Take time browning the onions; cooking them low and slow deepens the foundational flavor of this hearty soup.
Caldo de Pollo
Barely covering the chicken legs with water, along with a few aromatics, quickly produces a flavorful and rich chicken stock that's lightly spiced with jalapeños and sweet tomatoes. If you want a spicier broth (this version is pretty mild), use a paring knife to cut small incisions in each chile before adding them to the soup.
Whole Baked Pumpkin Soup
Baking pumpkins whole traps steam inside the vegetable, resulting in a lush, velvety pumpkin puree, and making the skins easy to remove. A simple reduction of dry white wine mingles with butter to balance the sweetness of the pumpkin.
Chicken Pot Pie Soup with Puff Pastry Croutons
This creamy, soul-warming soup from the legend Ina Garten's cookbook, Modern Comfort Food, captures everything there is to love about chicken pot pie. Plenty of aromatic vegetables, a rich, silky broth spiked with tarragon and cream sherry, and tender chicken (or leftover Thanksgiving turkey) deliver pure comfort in every spoonful. The flaky, buttery puff pastry croutons (made from store-bought dough!) are an irresistible finishing touch.
Vegetarian 15-Bean Soup
Can't make up your mind about whether to make bean or lentil soup? Grab a bag of 15-bean soup mix from the dry goods aisle at the market and make this flavorful, hearty soup instead. We add a few Parmesan cheese rinds for depth of flavor and umami. Serve the soup with a loaf of warm crusty bread.
Creamy Tomato Soup with Buttery Croutons
Cara Cormack
Seattle chef Tom Douglas' creamy tomato soup recipe comes together in a half hour and easily by using a few pantry staples, such as canned whole tomatoes, garlic, onion, and extra-virgin olive oil.
Chicken Pozole Verde
Shredded chicken breasts and chewy hominy mingle in a boldly flavored blend of pureed tomatillos, cilantro, and chiles for this cozy Chicken Pozole Verde recipe from Anya von Bremzen.
Creamy Mashed Potato Soup with Dashi
Dashi and soy sauce add umami to buttery leftover mashed potatoes in this cozy soup from chef Shota Nakajima. Feel free to substitute any mashed vegetable you have on hand, such as cauliflower or sweet potato, but be sure to finish the soup with generous pats of melting butter and an extra drizzle of soy.
Sweet Potato-Coconut Soup with Thai Curry
A trio of coconut — coconut oil, coconut milk, and toasted coconut flakes — makes its way into this fragrant and lovely soup from cookbook author Melissa Clark. Fresh cilantro sprigs add a bright green pop.
Basque Garlic Soup
Sopa de ajo is a balm for a cold day enjoyed throughout Spain. The piping hot bowl of garlicky, smoky broth is filled with tendrils of eggs, thickened with bread, and heightened with a splash of sherry vinegar.
Cauliflower Soup with Herbed Goat Cheese
This luscious, creamy cauliflower soup from chef Anne Burrell gets a delicious topping of crispy roasted cauliflower and brussels sprouts, plus a sprinkle of herbed goat cheese. It can be made in advance and refrigerated for up to three days.
Roasted Pumpkin Soup with Bacon and Thyme
© Emily Farris
Everything's better with bacon — especially this creamy, thyme-infused pumpkin soup from Emily Farris.
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