Fall Soup Recipes: 20 Cozy Soups for Autumn and Winter

When the weather turns, a pot of soup is the easiest way to feed everyone, use up vegetables and stock the freezer. Here are 20 cozy soups and the techniques that make them great.

Creamy and blended

1. Butternut squash soup with sage and a swirl of cream.
2. Potato and leek soup.
3. Roasted tomato and red pepper soup.
4. Carrot and ginger soup.
5. Cauliflower cheddar soup.
6. Mushroom soup with thyme.

Hearty and chunky

1. Chicken noodle soup.
2. Minestrone.
3. Beef and barley soup.
4. Chicken and wild rice soup.
5. Italian wedding soup (meatballs and greens).
6. Zuppa toscana (sausage, potato, kale).

Beans and lentils

1. Red lentil soup.
2. Black bean soup.
3. White bean and kale soup.
4. Split pea soup with ham.
5. Harira (Moroccan tomato, lentil and chickpea soup).

Classics

1. French onion soup.
2. Broccoli cheddar soup.
3. Beef stew (technically a stew, always welcome).

Techniques for better soup

• Build flavor first: sweat onions, carrots and celery slowly; brown meat; toast spices.
• Use good stock or boost store-bought stock with a parmesan rind, miso or soy sauce.
• Roast vegetables before blending for deeper flavor.
• Season at the end and add acid (lemon, vinegar) to brighten. See how to season food.

Thickening without cream

Blend part of the soup, add a potato, use cooked white beans, or stir in a spoon of oats or rice.

Toppings

Croutons, crispy onions, toasted seeds, grated cheese, a swirl of yogurt or pesto, chili oil, fresh herbs.

Freezing

Most soups freeze well for 2–3 months. Freeze before adding pasta, cream or potatoes for the best texture; add them when reheating. See how to store leftovers.

Keep a soup rotation

Create a "Soups" collection in SmartChef AI and add your favorites from TikTok, blogs and family cards. On cold weeknights, ask Cook AI: "Soup with carrots, potatoes, onion and a tin of chickpeas?" More one-pot ideas: one-pot meals.

Simple butternut squash soup

Roast 1 kg peeled, cubed butternut squash and 1 halved onion with olive oil, salt and a pinch of nutmeg at 200 °C (400 °F) for 30–35 minutes. Transfer to a pot with 2 garlic cloves and 1 L stock, simmer 10 minutes, then blend until smooth. Finish with a splash of cream or coconut milk, salt to taste and toasted pumpkin seeds. Serves 4–6.

Bread to serve with soup

A crusty loaf, cheese toasties, garlic bread, cornbread or soda bread all turn soup into dinner. Day-old bread makes the best croutons.

Frequently asked questions

What's the easiest fall soup?

Red lentil soup or potato and leek soup need few ingredients and about 30 minutes.

Can I freeze soup with cream?

It may separate. Freeze without cream and stir it in when reheating.

How do I make soup more filling?

Add beans, lentils, grains or a protein, and serve with good bread.