15 Best Fall Soups To Make in 2025 (With Recipes)

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Last Updated on October 29, 2025 by Toya

Are you looking for cozy soups that smell like sweaters, Sundays, and “just five more minutes” on the stove? Here are 15 fall soups that always hit.

These soups are made with simple ingredients, provide big comfort, and come with plenty of make ahead options.

Before, I get to it, you might wanna grab these if you don’t already have them to make your soups easy and damn near perfection!

Tools That Make Soup Nights Easier

15 Best Fall Soups That Taste Incredible!

1) Creamy Butternut Squash Soup

Yield: 6 servings | Time: 55 minutes | Freezer-friendly

Ingredients

• 1 large butternut squash (about 3 lbs), peeled, seeded and cubed.
• 1 large white or yellow onion, quartered
• 4 cloves garlic, chopped
• 3 ½ cups chicken or vegetable stock, warm
• 2 tbsp butter (or olive oil)
• ½ tsp fine salt, plus more to taste
• ¼ tsp black pepper
• ¼ tsp minced thyme
• ½ tsp minced sage
• 1/8 tsp nutmeg (optional)
• Cream or coconut milk, to finish (optional)

Instructions

1. Heat the oil in a large pot. Then sauteed the onions for 5 minutes or until translucent. Also, add salt, and black pepper and mix. Next, add the cubed butternut squash to the pot and cook for 10 minutes.
2. Add the sage, thyme and garlic and cook until fragrant, about 40 seconds. Then add the 3 ½ cups stock and bring to a boil. Next reduce to a simmer and cook covered for 25 minutes or until tender.
3. Turn off the heat and let the soup cool slightly, then pour it into a blender (or use an immersion blender) and blend unitl the soup is silky smooth.
4. You can return it to the pot and simmer 5 minutes. Adjust the salt, pepper if needed, and add a pinch of nutmeg. Also add a splash of cream or coconut milk if you like.
5. Swirl the cream and a drizzle of maple and serve with garlic bread, or cornbread.

Tip: For deeper flavor, cut the squash in half, then roast the squash face-down gfor 30 minutes for more browning, then flip for the last 10 minutes.

2) Tomato Basil Soup

Yield: 6 servings | Time: about 1 hour 50 minutes

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 1/2 pounds tomatoes, halved
• 3 cups chicken or vegetable broth
• 2 carrots, finely diced
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp fine salt, plus more to taste
• Black pepper, to taste
• ½ cup loosly packed basil leaves
• ½ cup heavy cream or whole milk (optional)

Instructions

1. Preheat the oven to 350°F and line a large baking sheet with parchment. Then lay the tomatoes cut-side up, drizzle with the olive oil, and season with salt and pepper. Roast this for about 1 hour or until the edges just start to wrinkle but the centers are still juicy.
2. Melt 2 tablespoons of butter in a large pot over medium heat. Then add the onions, carrots, garlic, and ½ teaspoon salt and cook. Make sure, you’re stirring occasionally, until everything is soft and fragrant, about 8 minutes. No browning is needed.
3. Stir in the baked tomatoes, vegetable broth, and thyme and oregano and bring this to a gentle simmer. Then let it bubble away for about 20 minutes.
4. Take the soup off the heat to cool slightly, then blend the soup until its perfectly smooth (work in batches if needed). Add the basil and give it a few quick pulses to keep that fresh flavor.
5. Taste and adjust the seasoning, then ladle into bowls, and finish with a few basil leaves on top.

• Tip: Optionally, you can stir in some heavy cream, warm again 2 minutes—don’t boil.

3) Easy Chicken Noodle Soup

Yield: 6 servings | Time: 35–40 minutes

Ingredients

• 2 tbsp olive oil
• 1 tbsp butter
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken stock
• 2 cups cooked shredded chicken (rotisserie works)
• 6–8 oz wide egg noodles
• 1–2 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill (or parsley)
• ¾ tsp fine salt (to taste), black pepper

Instructions

1. Set a large pot over medium heat and add 1–2 tablespoons of olive oil or butter (or a mix). When melted, add the finely chopped onion, carrots, and celery with ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and lightly fragrant, 6–7 minutes. They should look glossy, not browned. Add minced garlic and cook 30 seconds, just until you can smell it.
2. Pour in chicken stock (low-sodium if possible). Scrape the bottom of the pot to release any flavorful bits. Bring this to a boil over medium-high heat, then immediately reduce to a steady simmer. Taste the broth and add a pinch more salt if needed. Let it simmer 5–10 minutes so the flavors come together and the carrots finish softening.
3. Stir in your noodles (egg noodles or your favorite pasta). Cook at a lively simmer, following the package timing minus 1 minute so they’re just shy of al dente. Stir once or twice to prevent sticking. If the soup looks crowded, add a splash more stock or water.
4. Reduce the heat to low. Add cooked, shredded or diced chicken and warm through 2–3 minutes. Do not boil or the chicken can turn stringy. Stir in fresh lemon juice to taste (start with 1–2 teaspoons) and a tablespoon or so of chopped fresh dill. Grind in black pepper and adjust salt. If you like a silkier finish, stir in a small knob of butter.
5. Ladle into bowls and top with extra dill or parsley.

TIP: For the best leftovers, cook noodles separately and store them apart from the soup; add to each bowl just before serving so they don’t soak up the broth. The soup base keeps well in the fridge 3–4 days or can be frozen (without noodles) for up to 3 months.

4) Creamy Pumpkin Soup

Yield: 6 servings | Time: 30 minutes

Ingredients

• 2 ½ lbs pumpkin (any type)
• 3 tbsp butter, divided
• 1 white onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable stock/broth
• ½ tsp fine salt, black pepper
• 1/8 tsp cumin, cinnamon and/or nutmeg (optional)
• ½ cup cream or evaporated milk (optional)

Instructions

1. Slice the pumpkin into thick slabs (about 1 inch / 2.5 cm). Trim away the rind and scoop out the seeds and stringy bits. Cut the flesh into chunky cubes, roughly 1¼ to 1½ inches (3–4 cm).
2. Add the pumpkin, onion, and garlic to a large pot, then pour in the broth. Bring this to a boil, then drop to a lively simmer, uncovered. And cook until the pumpkin is tender enough that a butter knife slips in easily, about 10 minutes.
3. Take the pot off the heat, then blend the soup until silky smooth with an immersion blender. If using a countertop blender, work in batches and vent the lid slightly so steam can escape.
4. Taste and season with salt and pepper and a pinch of warm spice. Stir in the cream off the heat for a lush finish. Avoid boiling after the cream goes in to keep it from splitting.

5) French Onion Soup

Yield: 6 servings | Time: 1 hour

Ingredients

• 4 tbsp butter
• 2 tbsp olive oil
• 4 large yellow onions, thinly sliced
• 1 tsp sugar (helps caramelize)
• ½ cup dry white wine (or water)
• 6 cups vegetable stock
• 1 tbsp balsamic vinegar (or 1 tsp Worcestershire)
• 2 garlic cloves, minced
• 2 sprigs thyme
• 2 bay leaves
• 1 tsp fine salt
• Freshly ground black pepper, to taste
• 1 baguette, sliced and toasted
• 1½–2 cups shredded Gruyère (mixed with some mozzarella, parmesan or white cheddar for extra pull)

Instructions

1. Start by melting the butter, with the oil in a large pot or Dutch Oven. Then add the sliced onions, minced garlic, salt and sugar and cook on medium heat for 25 minutes until the onions are deep golden. Make sure to stir the pot every few minutes.
2. Deglaze with wine, and scrape up any brown bits.
3. Then add the stock, blasmic vinegar, thyme and bay leaves and simmer for 15 minutes.
4. Season with salt and pepper to taste.
5. Ladle soup into oven safe bowls, top with toast and cheese and broil for 2–3 minutes until the cheese is gooey.

6) Potato Leek Soup

Yield: 6 servings | Time: 45 minutes | Freezer-friendly (no cream)

Ingredients

• 3 tbsp butter
• 4 large leeks, whites and light greens only, sliced and rinsed well
• 2 lbs Yukon Gold potatoes, peeled and diced
• 6 cups chicken or vegetable stock
• ¾ cup cream or milk (optional)
• ¾ tsp fine salt
• ¼ tsp black pepper
• 2 sprigs fresh thyme , or ¼ teaspoon dried thyme
• 3 bay leaves
• Chives, to finish

Instructions

1. In large pot or Dutch oven, melt the butter over medium heat and cook the leeks with a pinch of salt 8 minutes or until soft but not browned.
2. Next, add the potatoes and stock and simmer about 15 minutes until they’re tender.
3. Remove the bay leaves and blend the soup to your desired texture with an immersion blender (or use whatever else you have). I like to leave a few chucnks in mine.
4. Cool slightly for a few minutes, then stir in the cream, and add some more salt and pepper to taste if needed.
5. The soup will thicken up some as it cools. Ladle in bowls and top with chopped chives.

7) Beef & Barley Soup

Yield: 8 servings | Time: 1 hour 20 minutes

Ingredients

• 3 cups cooked beef
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 7 cups beef stock
• 4 tbsp tomato paste
• 1 cup diced tomatos (canned is fine too)
• ¾ cup pearl barley, rinsed
• 1 tsp dried thyme
• 1 packet beef gravy mix
• 1 tbsp Worcestershire or 2 tsp soy sauce
• 2 bay leaves
• Salt and pepper, to taste

Instructions

1. Grab a large pot or Dutch oven and heat oil over medium heat. Then cook the onions and garlic until softened and fragrant.
2. Add all the remaining ingredients to the pot and bring to a boil. Then reduce the heat to a simmer and cook, covered for 50 minutes.
3. Remove from the heat, remove bay leaves and serve warm.

8) Creamy Taco Soup Without Beans

Yield: 6 servings | Time: 30 minutes

Ingredients

• 2 tbsp butter
• ½ cup finely chopped onion
• 2 crushed garlic cloves
• 1 diced Serrano pepper (for a little heat, adjust to your preference)
• ½ cup diced fresh tomatoes
• 4 cups beef stock (or broth)
• 600 grams (about 1.3 pounds) ground beef with at least 20% fat
• 1 cup cream cheese, softened
• ½ cup shredded cheddar cheese (you can also use melted cheese)
• 1 tbsp taco seasoning
• 1 can (10 oz) diced tomatoes with green chilies (Rotel)
• 1 can (15 oz) corn, drained (optional)
• Salt and pepper to taste </aside>

Instructions

1. Brown the beef in a pot and drain if needed. Then add the onion and garlic and cook for 2–3 minutes.
2. Then stir in the taco seasoning 30 seconds.
3. Next, add the tomatoes, some corn (if using) and the stock and simmer for 10 minutes.
4. Lower the heat and melt in the cream cheese. Then add shredded cheese and cream; stir smooth.
5. Season to taste; top as you like.

9) Hamburger Soup (Cream Cheese + Rotel)

Yield: 6–8 servings | Time: 35 minutes

Ingredients

• 1 lb ground beef
• 1 tbsp butter or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups beef stock
• 4 oz cream cheese, cubed
• 1 cup shredded cheddar
• Salt/pepper
• Optional: diced zucchini or cauliflower florets (2 cups)

Instructions

1. Brown: Cook beef; drain. Add butter, onion; cook 3–4 minutes. Add garlic 30 seconds.
2. Spice: Stir in paprika and oregano.
3. Simmer: Add tomatoes, stock, and optional veg; simmer 12–15 minutes.
4. Creamy: Melt in cream cheese; stir in cheddar. Season and serve.

10) White Bean & Kale Soup

Yield: 6 servings | Time: 35–40 minutes

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 stick celery, diced
• 3 cloves garlic, minced
• 3 sprigs rosemary, chopped (or ½ tsp dried)
• 2 cans (15 oz each) cannellini beans or navy beans, drained and rinsed
• 4 cups chicken or vegetable stock
• 4 cups chopped kale (or spinach)
• 1 tbsp lemon juice
• Chili flakes, to taste
• Salt and taste

Instructions

1. In a large pot of Dutch oven on medium heat, heat up the oil, then cook the onion, carrots and celery for about 5 minutes. Then add the minced garlic and rosemary 30 seconds.
2. Add the beans and stock and simmer for 15 minutes.
3. Then stir in the kale and cook until tender, about, 7 minutes at this point, masj some of the beans inside the pot to give the soup some body.
4. Stir in the kale and cook 5–7 minutes until tender.
5. Lastly, add lemon juice and salt and pepper to taste.

11) Roasted Red Pepper & Tomato Soup

Yield: 4 servings | Time: 60 minutes

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, whole
• 6 red bell peppers, roughly chopped (about 1.5 lbs)
• ½ cup sun dried tomatoes
• 3 cups vegetable or chicken stock
• 1 tsp smoked paprika
• ½ tsp fine salt, black pepper
• ½ cup of sour cream (optional)

Instructions

1. Preheat the oven to 200°C (400°F).
2. Roughly chop the bell peppers and spread them out evenly on a baking sheet. Add the whole, peeled glarlic cloves and drizzle with 1 tablespoon of olive oil and salt and pepper to taste. Roast for about 35 minutes or until slightly charred.
3. Dice the onions, then cook with the remaining olive oil until translucent.
4. Once the onions are soft, add the roasted peppers, garlic sundried tomatoes, stock and paprika dn simmer for 10 minutes.
5. Turn off the heat, then purée until smooth. Taste for salt and adjust if needed.
6. Finally, serve with a dollop of sour cream.

12) Lentil Soup

Yield: 6-8 servings | Time: 1 hour 10 minutes

Ingredients

• 2 cups dry lentils
• 2 tbsp olive oil
• 1 medium white onion, diced
• 3 cloved garlic, minced
• 1 large carrot carrot, diced
• 2 celery sticks, minced
• 6 cups chicken or vegetable stock (lower sodium)
• 1 lemon, juiced
• 1 tbsp tomato paste, oprional
• 2 sprigs fresh thyme, optional
• 3 bay leaves
• 1 tsp curry powder
• ½ tsp cumin
• Salt and pepper, to taste
• Parsley, garnish

Instructions

1. Gather all the ingredients in one place.
2. Heat up the olive oil on medium high heat in a large pot or Dutch oven, then add the onions and garlic and cook for about 3 minutes.
3. Then add the carrots and celery and cook, stirring occasionally for 10 minutes.
4. Add all the remaining ingredients (except the lemon juice) and stir to mix.
5. Bring to a boil
6. Reduce heat to medium low, place the lid on and simmer for 40 minutes
7. Remove the soup from the heat, remove the bay leaves, add thicken (by blending cups cups then adding it back to the pot)
8. Adjust taste if needed. Add lemon juice and enjoy!

13) Sausage Tortellini Soup

Yield: 6 servings | Time: 40 minutes

Ingredients

• 1 lb ground Italian sausage
• 1 tbsp olive oil (only if needed)
• ½ medium onion, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken stock
• 2 cups cheese tortellini
• 2 cups baby spinach
• ½ cup heavy cream (optional)
• ¼ tsp red pepper flakes
• 1/2 tsp Italian seasoning
• Salt and pepper taste

Instructions

1. Add the sausage to a large pot and saute over medium-high heat for about 10 minutes, or until the sausage is browned all over. Make sure to stir occasionally to avoid burning and sticking.
2. Once the time is up, remove the sausage from the pot (leave only about 1 tablespoon of fat in the pot if you don’t want to use olive oil here) and set the sausage aside on a paper towel lined plate to remove any excess fat.
3. Straightaway, add the diced onion to the pot and cook for 5 minutes or until translucent.
4. Then add the minced garlic and cook for a minute until fragrant.
5. Add the chicken broth and stir to combine.
6. Next, add the canned tomatoes, red pepper flakes and Italian seasoning to the pot. Then add the reserved sausage back in. At this point increase the heat and bring to a gentle boil.
7. Once it’s boiling, add the tortellini and reduce the heat so it’s gently simmering. Cook per package instructions minus 1 minute.
8. Then, stir in the heavy cream and cook for another 4-5 minutes, then stir in the spinach and season with salt & pepper to taste. Rest for 3 minutes before serving.

How to Make Any Fall Soup Taste Amazing

• Brown or roast something first. Caramelization adds a lot more flavor to any soup. So, make sure to brown or carmalize something to build up those flavors in your soup. Think carmalized onions, browned meats, roasted tomatoes, peppers, garlic or onions etc.
• Layer salt and acid. Finish your soup with some lemon, vinegar, or cider for brightness.
• Finish with fat. A knob of butter, a dollop of sour cream or swirl of good olive oil at the end makes all the difference in some soups!
• Use fresh herbs. Use fresh herbs like you mean it: add tender herbs (parsley, basil, dill, cilantro, chives) at the end so they stay bright and fragrant. But, put woody herbs (thyme, rosemary, bay leaves, sage) in early to infuse the broth. Finish your soup bowls with a handful of chopped parsley or dill, or a cilantro-lime squeeze for some lift. Rule of thumb: Use about 1–2 tablespoons fresh per pot to start (plus some more for garnishing). If you only have dried herbs, use ⅓ the amount, and still try to finish with a bit of fresh herbs if possible.
• Texture matters. Instead of puréeing everything, blend just part of the pot to thicken naturally while keeping nice bits intact. Ladle out 1–2 cups (or about ⅓ of the soup) into a blender and purée, then stir it back in—or use an immersion blender in short bursts until it looks creamy but still chunky. This method is great for potato leek soup, corn chowder, tomato, white bean soup, lentil soup, and mushroom soups. Skip blending noodles, rice, or tortellini (they get pasty), and add cream/cheese last so it won’t split. Safety tip: vent the blender lid and cover with a towel when pureeing hot liquids.

Make-Ahead, Storage & Freezing

• Fridge: Store your soups in the fridge for 3–4 days in sealed containers.
• Freezer: Puree soups and brothy soups freeze best and they do so for about 2–3 months.
• Reheat: When you’re reheating soups, do so low and slow and with some stock or water. Taste and adjust salt and acid of needed.

What to Serve with These Soups

• Breads: Soups pair well with buttermilk biscuits, garlic bread, skillet cornbread etc.
• Toppers: They’re amazing with toppers like chives, crispy bacon, croutons, pepitas, Greek yogurt, parmesan, chili crisp, dollop of sour cream etc.
• Greens: They’re also great with tossed salads with apple, cheddar, and vinaigrette.