_{Top 5 Soups to Cozy Up With This Fall – Please note: Many or all of the products featured here are from our partners, who compensate us. This may influence which products we write about, as well as where and how they appear on a page. However, this does not influence our evaluations. Our opinions are our own.}

As the leaves turn and the temperatures drop, nothing satisfies quite like a warm, comforting bowl of soup. Whether you’re craving something creamy, savory, or a little sweet, these five fall soups are guaranteed to warm your soul. Each recipe is packed with seasonal ingredients, rich in flavor, and simple enough to whip up on a weeknight.

From velvety roasted pumpkin soup to a vibrant coconut miso mushroom broth, these cozy recipes will carry you through the cooler months with style—and spoonfuls of joy.

1. Corn & Butternut Squash Chowder

Sweet corn and roasted butternut squash make this creamy chowder the ultimate fall comfort food. With hints of garlic and thyme, it’s hearty, flavorful, and perfect for chilly nights.

Prep Time: 15 minutes
Total Time: 45 minutes
Yield: 4–6 servings

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 4 cups cubed butternut squash (peeled and seeded)
• 2 cups corn kernels (fresh or frozen)
• 2 celery stalks, diced
• 1 medium carrot, peeled and diced
• 1 medium Yukon Gold potato, diced
• 4 cups vegetable broth
• 1 cup whole milk or dairy-free alternative
• 1 tsp fresh thyme leaves
• Salt and black pepper, to taste
• Optional: crumbled bacon or smoked paprika for garnish

Directions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until translucent.
2. Stir in squash, celery, carrot, and potato. Cook for 5 minutes.
3. Add corn, broth, and thyme. Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes until vegetables are soft.
4. Use an immersion blender to blend part of the soup for a creamier texture, leaving some chunks.
5. Stir in milk. Simmer for 5 more minutes. Season with salt and pepper.
6. Serve warm, garnished with paprika or crumbled bacon if desired.

Cooking Tips

• For a vegan version, use coconut milk or oat milk.
• Roast the butternut squash beforehand for deeper flavor.

2. The Ultimate Tomato Soup

This rich, velvety tomato soup is a nostalgic classic—with a gourmet twist. Roasted tomatoes, garlic, and basil bring out bold autumn flavors perfect for pairing with grilled cheese.

Prep Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients

• 2 lbs ripe tomatoes, halved
• 1 large onion, sliced
• 4 garlic cloves, peeled
• 3 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp sugar
• 2 tbsp tomato paste
• 2 cups vegetable broth
• ½ cup heavy cream or coconut cream
• Handful of fresh basil leaves

Directions

1. Preheat oven to 400°F (200°C). Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, pepper, and sugar. Roast for 25–30 minutes.
2. Transfer roasted vegetables to a large pot. Add tomato paste and broth. Simmer for 10 minutes.
3. Blend with an immersion blender until smooth.
4. Stir in cream and basil. Simmer for 5 more minutes. Adjust seasoning.
5. Serve hot with crusty bread or grilled cheese.

Cooking Tips

• Add a pinch of red pepper flakes for a spicy kick.
• Use canned fire-roasted tomatoes if fresh ones aren’t available.

3. Roasted Pumpkin Soup

This velvety soup brings out the natural sweetness of pumpkin, enhanced with garlic, onion, and warming spices. Perfect for cozy nights and fall entertaining.

Prep Time: 15 minutes
Total Time: 50 minutes
Yield: 4–6 servings

Ingredients

• 1 small sugar pumpkin (about 2.5 lbs), halved and seeds removed
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp ground cumin
• ½ tsp cinnamon
• 3 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste
• Optional: toasted pumpkin seeds, Greek yogurt for topping

Directions

1. Preheat oven to 400°F (200°C). Rub pumpkin halves with olive oil and roast cut-side down for 35–40 minutes, until soft.
2. Scoop out pumpkin flesh and set aside.
3. In a pot, sauté onion and garlic until golden. Add ginger, cumin, and cinnamon.
4. Stir in roasted pumpkin and broth. Simmer for 10 minutes.
5. Blend until smooth, then stir in coconut milk. Season with salt and pepper.
6. Serve garnished with pumpkin seeds and a swirl of yogurt.

Cooking Tips

• Use canned pumpkin purée for quicker prep.
• Add apple or pear for a touch of sweetness.

4. Creamy Broccoli and Spinach Soup

This nutritious green soup is packed with vibrant flavor and creaminess, thanks to the blend of broccoli, spinach, and potatoes.

Prep Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 medium Yukon Gold potato, peeled and diced
• 3 cups broccoli florets
• 4 cups vegetable broth
• 2 cups fresh spinach
• ½ cup cream or non-dairy milk
• Salt and pepper to taste
• Optional: grated Parmesan or nutritional yeast

Directions

1. In a large pot, heat oil and sauté onion and garlic until fragrant.
2. Add diced potato and broccoli. Pour in broth and bring to a boil.
3. Reduce heat and simmer for 15 minutes, until vegetables are tender.
4. Stir in spinach and cook for 2–3 minutes.
5. Blend until smooth, then add cream. Adjust seasoning.
6. Serve with crusty bread or a sprinkle of cheese.

Cooking Tips

• Add fresh herbs like parsley or dill for extra depth.
• For a heartier version, stir in cooked quinoa or lentils.

5. Coconut Miso Mushroom Soup

Earthy, umami-rich, and beautifully balanced, this soup layers shiitake mushrooms, white miso, and creamy coconut milk into a deeply satisfying fall meal.

Prep Time: 10 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients

• 1 tbsp sesame oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 8 oz shiitake mushrooms, sliced
• 4 cups vegetable broth
• 2 tbsp white miso paste
• 1 can (13.5 oz) coconut milk
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• Green onions, sesame seeds, or chili oil for garnish

Directions

1. In a pot, heat sesame oil. Sauté shallot, garlic, and ginger until aromatic.
2. Add mushrooms and cook for 5–7 minutes until browned.
3. Pour in broth and simmer for 10 minutes.
4. In a small bowl, whisk miso paste with a few spoonfuls of hot broth until dissolved. Stir back into the soup.
5. Add coconut milk, soy sauce, and vinegar. Simmer 5 more minutes.
6. Garnish and serve warm.

Cooking Tips

• Add soba noodles or tofu to make it a meal.
• Don’t boil the soup after adding miso to preserve its probiotic benefits.

Final Thoughts: Savor the Season with Every Spoonful

Fall is a time for gathering, nourishing, and slowing down. These five soups—each with its own unique flavor profile—offer a cozy way to welcome the season. Whether you’re prepping for a Sunday dinner or a quick weeknight meal, these recipes are easy to make, deeply satisfying, and perfect for sharing.

So grab your favorite bowl, light a candle, and ladle up some autumn comfort.