80 Fall Soup Recipes You (Probably) Haven’t Tried Before
As a season, fall has a lot going for it: Sweaters, scarves and colorful leaves are just a few autumnal delights we look forward to every year. But everyone knows that the most important thing about fall is that it marks the beginning of the best time of year, soup season. I don’t care if it’s meaty, noodle-y, creamy or full of veggies—if it can be eaten with a spoon, I’m all in.
Oh, and about those vegetables: Aside from being cozy and comforting, making soup is an easy way to use up your farmers market haul. Whether it’s sweet potato, pumpkin, winter squash, kale or a combination, you can basically toss it in a pot (or slow cooker or Instant Pot) and let it simmer away. Serve it with a crisp salad or a side of grilled cheese, at a potluck or a housewarming, as a weeknight dinner or just because. (Can you tell I love soup? Stop me any time.) From Instant Pot carrot-ginger to miso (and everything in between), here are 80 fall soup recipes to inspire your dinner plans.
28 Thanksgiving Soups Everyone Will Love
1. Instant Pot Carrot Ginger Soup
Photo/Styling: Katherine Gillen
Time Commitment: 30 minutes
Why I Love It: Instant Pot recipe, dairy free, vegan-optional
Serves: 6 to 8
A comforting, warm meal does not have to take hours to make. Need proof? Look no further than this 30-minute soup, which can be made vegan if you use vegetable broth instead of chicken.
2. Spiced Lamb Meatball and Escarole Soup
Linda Pugliese/Help Yourself
Time Commitment: 45 minutes
Why I Love It: high protein, crowd-pleaser
Serves: 4 to 6
This soup was inspired by the flavors of lamb shawarma and the components of Italian wedding soup. It tastes like a million bucks (but takes less than an hour to make).
3. Instant Pot Harissa Bean Stew
Ghazalle Badiozamani/Inastant Pot Miracle Vegetarian Cookbook
Time Commitment: 1 hour, 15 minutes
Why I Love It: vegetarian, Instant Pot, <500 calories
Serves: 6
The beauty of making a bean soup in the Instant Pot is you can start with dried legumes and still have dinner ready in record time. Making the homemade harissa is easy enough, but you can use store-bought if you want to save some time.
4. Sweet Potato Chili with Turkey and Black Beans
Photo/Styling: Katherine Gillen
Time Commitment: 1 hour, 35 minutes
Why I Love It: crowd-pleaser, high protein, <500 calories
Serves: 6
Some may argue that chili’s not technically a soup, but you eat it in a bowl with a spoon…and it’s so ideal for fall. To make it vegetarian, just skip the ground turkey. I like topping mine with shredded cheddar cheese and avocado.
5. White Bean Soup with Bacon
The Modern Proper
Time Commitment: 25 minutes
Why I Love It: one pot, kid-friendly, <10 ingredients
Serves: 4
You won’t believe it on taste alone, but this one comes together with just five ingredients and in 25 minutes. The key to boosting its flavor is simmering a Parmesan rind in the broth.
6. Roasted Corn Chowder
Spoon Fork Bacon
Time Commitment: 1 hour, 10 minutes
Why I Love It: crowd-pleaser, vegetarian-optional
Serves: 6
Reason no. 100 to stock your freezer with fresh summer corn before soup season even arrives. You can make this chowder vegetarian by swapping the bacon for thinly sliced, crisped shiitake mushrooms.
7. Thai-Spiced Potato Leek Soup
Healthy Nibbles and Bits
Time Commitment: 35 minutes
Why I Love It: crowd-pleaser, vegetarian
Serves: 8
Here, a classic (but kind of plain) soup gets the volume turned up with ginger, garlic, lemongrass and Thai chile. If you can’t find Bird’s eye chiles, you can swap in another type of pepper as long as it’s spicy.
8. Instant Pot Matzo Ball Soup
So Much Food
Time Commitment: 1 hour, 20 minutes
Why I Love It: Instant Pot recipe, crowd-pleaser
Serves: 4 to 6
It’s the soup equivalent of a fuzzy blanket. Don’t skip refrigerating the matzo ball mixture—it’s a crucial step to allow the liquid to absorb so your matzo balls don’t turn out dry.
9. Quick and Easy Ravioli Soup
How Sweet Eats
Time Commitment: 30 minutes
Why I Love It: kid-friendly, <30 minutes
Serves: 2 to 4
Store-bought frozen or fresh ravioli make this bowl a breeze to put together. To make it ahead of time, store the ravioli separate from the broth and add it when you’re ready to eat.
10. 30-Minute Spicy Miso Chicken Katsu Ramen
Half Baked Harvest
Time Commitment: 30 minutes
Why I Love It: special occasion–worthy, high protein
Serves: 4
It’s savory, spicy and rich, and it looks super impressive. Surprisingly, though, it’s made in one pot and with mostly pantry staples. Once your ingredients are prepped, it’ll only take about 30 minutes to make.
11. Spicy Lemon-Ginger Chicken Soup
Photo: Nico Schinco/Styling: Aran Goyoaga
Time Commitment: 1 hour, 15 minutes
Why I Love It: crowd-pleaser, beginner-friendly
Serves: 8
High on my list of comfort foods? Chicken soup. This version wins bonus points for both flavor and ease: It’s ready in about an hour and can be customized to your heart’s desire with greens and grains.
12. Curried Parsnip and Apple Soup
Jacqui Melville/Apple
Time Commitment: 50 minutes
Why I Love It: vegetarian-optional, <500 calories
Serves: 4
Parsnips are like carrots but sweeter, so they’re a natural pair for apples and lots of warming spices. Recipe developer James Rich calls for a “cooking” apple—choose something on the tart side rather than sweet, like Granny Smith.
13. Canal House’s Carrot Soup
Christopher Hersheimer/Canal House Cook Something
Time Commitment: 1 hour, 5 minutes
Why I Love It: beginner-friendly, <10 ingredients
Serves: 6
Once you’ve mastered the original recipe, shake things up. You can add herbs (like parsley and chives), lemon or spices (like cumin) for three different versions in one. For a chunkier soup, skip the blender and mash the vegetables with a large spoon.
14. Restorative Miso Noodle Soup
Maria Siriano/The Probiotic Kitchen
Time Commitment: 30 minutes
Why I Love It: vegetarian-optional, dairy free
Serves: 4
Classic miso soup is nourishing as-is, but this one has noodles and greens for extra oomph. To retain those good-for-you probiotic benefits, the miso is stirred in right at the end of cooking.
15. Quick and Easy Spicy Coconut Black Bean Soup
Emily Morgan
Time Commitment: 35 minutes
Why I Love It: crowd-pleaser, beginner-friendly
Serves: 6
By quick and easy, I mean ready in 35 minutes. If you want to make it spicy but not mouth-melting, use a jalape?o instead of a Scotch bonnet.
16. Sausage, Corn and Poblano Chowder
Photo: Christine Han/Styling: Erin McDowell
Time Commitment: 50 minutes
Why I Love It: crowd-pleaser, make ahead, <500 calories
Serves: 8
While the ingredients list is long, this fall soup recipe comes together in a few easy steps. It also freezes really well, so you can make a batch ahead of time and pull it out on a chilly, lazy night.
17. Keto Instant Pot Sausage-Kale Soup
Leslie Grow/Keto In an Instant
Time Commitment: 15 minutes
Why I Love It: <30 minutes, keto, Instant Pot recipe
Serves: 4
This is a choose-your-own-adventure kind of recipe: Use any kind of sausage and leafy greens. Just don’t skip the cauliflower, which adds a crunchy bite to each spoonful.
18. Cauliflower Chili
Lauren Volo/Cauliflower Power
Time Commitment: 33 minutes
Why I Love It: vegetarian, crowd-pleaser
Serves: 6
Speaking of cauliflower, it makes a great substitute for meat in this lighter take on chili. Sweet potato, beans and plenty of spices round everything out, but feel free to add as much sour cream, corn and cheddar garnish as you like.
19. Broccoli Soup with Spinach, Cilantro and Croutons
Alejandra Graf/Brown Sugar & Vanilla
Time Commitment: 35 minutes
Why I Love It: dairy free, vegetarian
Serves: 6
This is not your typical broccoli soup. It’s dairy free, packed with spinach and less than 500 cals per serving. It’s also topped with garlicky, herby croutons for a little bit of crunch.
20. Gut-Healing Broth
Gemma Ogsten/The Self-Care Cookbook
Time Commitment: 1 hour, 10 minutes
Why I Love It: vegan
Serves: 4
This broth can be served on its own, but I suggest making it a meal by adding noodles and vegetables like squash or carrots. The best part? A batch will keep up to three months when frozen, so you can have some close at hand for soup emergencies.
21. Sweet Potato Miso Soup
Simply LaKita
Time Commitment: 20 minutes
Why I Love It: <30 minutes, vegetarian-optional
Serves: 4
The salty miso (plus ginger and scallions) balances out the sweetness of the spuds. Pair it with a crisp fall green salad for a dreamy lunch that won’t weigh you down.
22. Instant Pot Chicken and Dumplings
Katherine Gillen
Time Commitment: 1 hour, 10 minutes
Why I Love It: Instant Pot recipe, high protein, kid-friendly
Serves: 4 to 6
Rainy day? Under the weather? Just kind of blah? This calls for chicken and dumplings. It’s like eating clouds, except the clouds are fluffy, seasoned dough balls and they’re dipped in an herbaceous, creamy broth.
23. Slow Cooker Vegan Pumpkin Soup
Jessica In the Kitchen
Time Commitment: 4 hours, 15 minutes
Why I Love It: slow cooker recipe, vegan
Serves: 6 to 8
It’s warm, cozy and you hardly have to lift a finger to make it thanks to your slow cooker. If you want to use canned pumpkin puree instead of a whole gourd, that’s totally fine.
24. Lasagna Soup
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 1 hour
Why I Love It: crowd-pleaser, kid-friendly,
Serves: 8
It’s way easier than assembling the traditional pasta dish but tastes just as good (like a slightly fancier version of Spaghetti-Os that’s still kid-friendly).
25. Creamy Tortellini, Sausage and Spinach Soup
Spoon Fork Bacon
Time Commitment: 30 minutes
Why I Love It: beginner-friendly, <30 minutes, <10 ingredients
Serves: 4
My advice? Keep a bag of store-bought tortellini in your freezer at all times. You never know when it will come in handy, like in this fall soup recipe that requires less than ten ingredients to come together.
26. Split Pea Soup with Bacon and Beer
Katherine Gillen
Time Commitment: 2 hours, 15 minutes
Why I Love It: beginner-friendly, <10 ingredients
Serves: 6 to 8
Split peas get a bad rap for being, well, unattractive. But have you tasted this soup? It has tons of well-rounded flavor thanks to beer and bacon.
27. Tom Kha Gai Soup
So Much Food
Time Commitment: 55 minutes
Why I Love It: crowd-pleaser, dairy free
Serves: 6
This coconut chicken soup is a classic Thai dish. It’s spicy, creamy and everything you want on a chilly night. If your grocery store doesn’t carry palm sugar, try using coconut sugar (or brown sugar) instead.
28. Instant Pot Bone Broth
I Heart Umami
Time Commitment: 35 minutes
Why I Love It: Instant Pot recipe, crowd-pleaser
Serves: 8
Broth usually takes hours to make on the stove, but the Instant Pot makes quick work of the job. Alternatively, if you want to use your slow cooker, simply cook on low heat for about ten hours.
29. Coconut Chickpea Curry
Real and Vibrant
Time Commitment: 30 minutes
Why I Love It: vegetarian, <30 minutes, crowd-pleaser
Serves: 6
It’s made with pantry ingredients and comes together in about 30 minutes. What more could you ask for of a fall soup recipe (or a weeknight dinner, for that matter)?
30. Easy Broccoli Cheddar Soup
Spoon Fork Bacon
Time Commitment: 30 minutes
Why I Love It: <30 minutes, kid-friendly, crowd-pleaser
Serves: 6
This tastes like childhood in the best ways possible: cheesy, creamy and just salty enough. If you want to take things over the top, try serving it in a sourdough bread bowl.
31. Instant Pot Lamb Stew
The Defined Dish
Time Commitment: 1 hour
Why I Love It: beginner-friendly, Instant Pot recipe
Serves: 4
With chunks of tender lamb, red wine and lots of herbs, it’ll taste like you were toiling in the kitchen for hours (but don’t tell anyone that your Instant Pot did all the hard work for you).
32. Spicy Slow Cooker Green Chicken Chili
Katherine Gillen
Time Commitment: 6 hours, 15 minutes
Why I Love It: slow cooker recipe, crowd pleaser
Serves: 6 to 8
This fall soup recipe requires just 15 minutes of active prep (thank you, canned green chiles and white beans) and can be frozen for up to 3 months, if make-ahead dinners are your thing. Using chicken thighs instead of breasts will ensure the meat doesn’t dry out.
33. Chicken Meatball and Vegetable Soup
The Modern Proper
Time Commitment: 1 hour, 5 minutes
Why I Love It: one pot, whole30, low carb
Serves: 8
It’s filling and flavorful thanks to chicken meatballs made with herbs, onions and garlic, but guess what? It’s also Whole30-approved and surprisingly low in carbs.
34. Quinoa Vegetable Soup with Kale
Cookie and Kate
Time Commitment: 1 hour
Why I Love It: vegetarian, gluten free, dairy free–optional
Serves: 4 to 6
Just when you thought you were *so over* quinoa, it strikes again. Add it to this veggie soup for extra protein and interesting texting. (Psst: It’s also gluten free.)
35. Weeknight Maple Turkey Chili
How Sweet Eats
Time Commitment: 1 hour
Why I Love It: kid-friendly, make ahead
Serves: 4
Maple syrup is an unconventional addition to chili, but it’s slightly smoky and brings out the flavors of everything else in the pot. Make a double (or triple) batch so you can have chili dogs and nachos on nights two and three.
36. Instant Pot Spicy Thai Butternut Squash Soup
Photo: Michael Marquand/Styling: Nisha Vora
Time Commitment: 30 minutes
Why I Love It: Instant Pot recipe, vegan
Serves: 4
The hardest part of making this fall soup recipe is chopping up the vegetablesd. (Psst: Here’s how to cut a butternut squash without hurting yourself.) Everything else is simple, and comes together in 30 minutes tops.
37. Easy One-Pot Lentil Kielbasa Soup
Photo: Nico Schinco/Styling: Heath Goldman
Time Commitment: 1 hour, 10 minutes
Why I Love It: one pot, high protein
Serves: 4
What’s the opposite of a boring, one-note pot of soup? This beauty is what. With equal amounts of veggies, sausage and spices, it’s both flavorful and good for you—a win-win.
38. Freekeh Vegetable Soup
Adeena Sussman/Sababa
Time Commitment: 55 minutes
Why I Love It: vegetarian, beginner-friendly, crowd-pleaser
Serves: 8
What’s freekeh? It’s an heirloom grain that’s popular in Middle Eastern cuisine, and it’s just what this satisfying vegetable soup needs. The ingredient adds body and a slight smokiness that will have everyone asking for seconds.
39. Healthy Zuppa Toscana
A Taste of Koko
Time Commitment: 50 minutes
Why I Love It: crowd-pleaser, low sugar, high protein
Serves: 6
Turkey sausage and half-and-half take the place of the usual pork and heavy cream in this hearty-yet-healthy spin on an Italian favorite. (That means you can have extra breadsticks, right?)
40. Slow Cooker Creamy Chicken and Wild Rice Soup
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 7 hours, 5 minutes
Why I Love It: slow cooker recipe, beginner-friendly, <500 calories
Serves: 6
This creamy wonder takes just five minutes to prep, and is a thousand times more delicious than the canned stuff. (Thank you, slow cooker, for changing all our lives.)
41. Tomato Soup In Grilled Cheese Bread Bowls
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 50 minutes
Why I Love It: kid-friendly, beginner-friendly
Serves: 5
Instead of making a sandwich on the side, make this genius bread bowl—the lid is a mini grilled cheese itself, so you can dunk as you please. All you need are a few small, round, uncut loaves, like sourdough or peasant bread.
42. Pumpkin Soup In Mini Pumpkin Bowl
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 1 hour, 30 minutes
Why I Love It: special occasion–worthy, vegetarian
Serves: 4
It doesn’t get cuter (or more autumnal) than this fall soup recipe. If you use an itty-bitty type of pumpkin (like sugar), they’re just as easy to cook as any old squash, and their seeds do double-duty in the crunchy topping.
43. Slow Cooker Pasta e Fagioli Soup
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 7 hours, 35 minutes
Why I Love It: slow cooker recipe, beginner-friendly, crowd-pleaser
Serves: 6
This one tastes like you spent hours at the stove…but it only takes five minutes to prep. The secret? Once again, a Parmesan rind in the soup adds salty, umami goodness and depth of flavor.
44. Slow Cooker Chicken Potpie Soup
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 7 hours, 35 minutes
Why I Love It: slow cooker recipe, crowd-pleaser
Serves: 8
It looks super impressive, and no one needs to know that the crunchy pie crust topping started out as store-bought biscuit dough.
45. Slow Cooker French Onion Soup
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 7 hours, 25 minutes
Why I Love It: slow cooker recipe, <500 calories
Serves: 6
If you couldn’t already tell, I love relying on a slow cooker for easy fall soup-making. Normally, caramelizing onions would take hours on the stove—here, you can do it in 25 minutes.
46. Tortellini Soup with Italian Sausage
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 1 hour, 10 minutes
Why I Love It: crowd-pleaser, <500 calories
Serves: 8
Once autumn arrives, pasta and soup become everyone’s two favorite food groups. It only makes sense to combine them into one glorious dish. Even better, it serves eight people and takes a mere 20 minutes of prep.
47. Chicken Gnocchi Soup
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 40 minutes
Why I Love It: kid-friendly, beginner-friendly
Serves: 6
Who needs chicken noodle when you can have chicken gnocchi? One spoonful and you’ll never turn back, especially since the gnocchi are store-bought and require zero extra effort.
48. Rotisserie Chicken Ramen
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 35 minutes
Why I Love It: crowd-pleaser, beginner-friendly
Serves: 6
This simplified ramen is flavorful, filling and beyond simple to make—like an upgrade to the packaged stuff. Adding the meat from leftover rotisserie chicken means you don’t even have to turn your oven on.
49. White Turkey Chili with Avocado
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 1 hour
Why I Love It: crowd-pleaser, beginner-friendly
Serves: 8
For a new twist on an old favorite, swap the usual ground beef and kidney beans for turkey, white beans and corn. The flavor is slightly lighter, but no less cozy.
50. Vegetarian Chili
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 1 hour, 5 minutes
Why I Love It: crowd-pleaser, beginner-friendly, one pot
Serves: 8
Or go full-on vegetarian with your chili and use lots of beans and veggies to make up for the meat. This version comes together in a single pot and easily serves a crowd.
51. Spicy Italian Pesto Noodle Soup
Half Baked Harvest
Time Commitment: 45 minutes
Why I Love It: crowd-pleaser, beginner-friendly
Serves: 6
She’s a little spicy (but not overly so) and packed with kale, carrots, herbs and cheese. What’s not to love? The pumpkin-shaped noodles (aka zucca) are worth seeking out for their autumnal touch—I’ve seen them at Trader Joe’s in past years.
52. Hungarian Mushroom Soup
The Modern Proper
Time Commitment: 45 minutes
Why I Love It: vegetarian, one pot
Serves: 4
Earthy, creamy and packed with croutons, this fall soup is proof that mushroom recipes can win over even the biggest haters at the table. Serve it with crust bread or pillowy soft dinner rolls to make the meal complete.
53. Lightened-Up Cheddar Cauliflower Broccoli Soup
Ambitious Kitchen
Time Commitment: 45 minutes
Why I Love It: <500 calories, kid-friendly
Serves: 4
It’s a healthy (and tasty) spin on a classic. There’s still plenty of butter, cheese and cream…but not so much that you feel like you need to hibernate after one bowl.
54. Loaded Chicken Pho
What’s Gaby Cooking
Time Commitment: 45 minutes
Why I Love It: crowd-pleaser, beginner-friendly
Serves: 6
Recreating pho at home can be quite the undertaking, but starting with store-bought chicken stock and bone-in thighs makes this dish easy and flavor-packed.
55. Roasted Sweet Potato and Leek Soup
Spoon Fork Bacon
Time Commitment: 1 hour
Why I Love It: crowd-pleaser, vegetarian-optional
Serves: 8
It’s so creamy that you’ll feel like you’re indulging. But it’s actually pretty healthy (and easily madem into a vegan soup, if you skip the cheese and sour cream toppings).
56. Weeknight Chicken Tortilla Soup with Sweet Potatoes and Beer
Plays Well With Butter
Time Commitment: 35 minutes
Why I Love It: crowd-pleaser, kid-friendly
Serves: 4 to 6
Oh hey, 35-minute tortilla soup. Everyone has been waiting all year for you and your plethora of Tex-Mex toppings. If you must skip the beer, replace it with equal amounts of vegetable or chicken broth.
57. Creamy Coconut Pumpkin Soup with Toasted Pepitas
Sassy Kitchen
Time Commitment: 1 hour
Why I Love It: gluten free, vegan-optional
Serves:
’Tis the season for all things pumpkin, and this gluten-free, vegan-optional soup beats a latte any day. It probably has something to do with the toasty pepita topping—here’s how to cook pumpkin seeds so you can enjoy too.
58. Kale Minestrone
Erin McDowell
Time Commitment: 1 hour
Why I Love It: vegetarian, crowd-pleaser
Serves: 6
Vegetables? Check. Beans, pasta and cheese? Yep, sounds like minestrone to me. A healthy dollop of pesto and tons of kale keep it fresh.
59. Sheet Pan Curried Butternut Squash Soup
Katherine Gillen
Time Commitment: 1 hour
Why I Love It: sheet pan recipe, vegetarian optional
Serves: 4
Who needs layers of sweaters, scarves and blankets when you have a soup full of spiced squash? This fall soup recipe starts on a sheet pan, surprisingly—it’s the trick to unlocking all that roast-y, caramelized flavor.
60. White Bean Soup with Crumbled Bacon and Spiced Brown Butter
How Sweet Eats
Time Commitment: 45 minutes
Why I Love It: gluten free, beginner-friendly
Serves: 4
If I’m being honest, you had me at spiced brown butter. But when I found out this creamy soup uses canned beans and takes 45 minutes to throw together, I was completely sold.
61. Lazy One-Pot Vegan Tom Yum Soup
Minimalist Baker
Time Commitment: 45 minutes
Why I Love It: gluten free, vegan, one pot
Serves: 4
I’m all about a lazy, dump-and-eat dinner. This take on the traditional Vietnamese soup—which uses store-bought curry paste and cooks in one pot—is just the ticket.
62. Roasted Garlic White and Bean Lasagna Soup
Pinch of Yum
Time Commitment: 1 hour, 20 minutes
Why I Love It: crowd-pleaser, kid-friendly, vegetarian-optional
Serves: 6
Ricotta dollops and eight cloves of roasted garlic are one way to make a crowd-pleasing fall soup recipe. I suggest freezing some leftovers for later, if there are any.
63. 15-Minute Miso Coconut Chicken Ramen
I Am A Food Blog
Time Commitment: 15 minutes
Why I Love It: Instant Pot recipe, <10 ingredients, <30 minutes
Serves: 2
Miso paste (a staple in Japanese cooking) is my go-to when I want tons of flavor but only have a limited amount of time. That, combined with an Instant Pot, is ingenious.
64. Black-Eyed Pea Soup
The Defined Dish
Time Commitment: 1 hour, 30 minutes
Why I Love It: crowd-pleaser, one pot
Serves: 8
The thing about this soup is that you barely have to lift a finger to make it, especially if you use pre-soaked black-eyed peas. It’s healthy, easy and basically the ultimate one-pot meal.
65. Slow Cooker Chicken Noodle Soup
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 6 hours, 25 minutes
Why I Love It: slow cooker recipe, kid-friendly
Serves: 4
It tastes just like your grandma used to make it—egg noodles and all—with the added convenience of a slow cooker. (OK, fine, the addition of peas isn’t traditional, but it’s great if you’re feeding kids.)
66. Tomato Orzo Soup with Kale
The Full Helping
Time Commitment: 35 minutes
Why I Love It: vegan, beginner-friendly
Serves: 4
This easy recipe is endlessly customizable. Want to add cheese? Go for it. Like it thinner? Add more water. The world is your soup bowl.
67. Green Chickpea Curry with Couscous
Minimalist Baker
Time Commitment: 30 minutes
Why I Love It: make ahead, vegan, <30 minutes
Serves: 4
You’re 30 minutes away from putting this filling, nutritious soup on the table. (And FYI, it’ll keep in the freezer for up to one month.)
68. Spicy Thai Coconut Chicken Soup with Zoodles
Inspiralized
Time Commitment: 30 minutes
Why I Love It: gluten free, dairy free
Serves: 4
Trust me, you won’t miss the traditional noodles here. The curry, coconut milk and fresh herbs will more than make up for them. (But if you wanted to add rice noodles, they would be delicious.)
69. 30-Minute, One-Pot Cheater’s Bouillabaisse
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 30 minutes
Why I Love It: special occasion–worthy, crowd-pleaser
Serves: 6
Using fewer types of shellfish saves time but doesn’t sacrifice flavor. Serve it with a bottle of white wine and a crusty French baguette and it’ll be just like you’re in Provence in the fall.
70. Roasted Tomato Soup
Roasted Tomato Soup
Time Commitment: 1 hour, 45 minutes
Why I Love It: crowd-pleaser, kid-friendly, vegetarian-optional
Serves: 10
Roasting the tomatoes with garlic and onion for less than an hour in the oven will concentrate the flavors, so even if you’re working with end-of-season tomatoes, the results will be richer and more flavorful than anything from a can.
71. Deb Perelman’s Ginger Garlic Chicken Noodle Soup
Deb Perelman/Smitten Kitchen Keepers
Time Commitment: 45 minutes
Why I Love It: beginner-friendly, crowd-pleaser
Serves: 4 to 6
According to Smitten Kitchen author and recipe developer Deb Perelman, simmering chicken thigh cutlets—not breasts—will yield a delicious soup base with little effort. Add noodles, aromatics and a finishing soy-chili oil drizzle and you’re in for a treat.
72. Moroccan Carrot Soup with Cinnamon Hazelnuts
Snixy Kitchen
Time Commitment: 55 minutes
Why I Love It: gluten free, vegetarian
Serves: 4
Carrot soup is a classic (see numbers 1 and 13 on this list). This one has za’atar, white beans and a lemony yogurt sauce swirl for a flavorful twist—even better.
73. Everything But the Kitchen Sink Soup
Cotter Crunch
Time Commitment: 30 minutes
Why I Love It: dairy free, gluten free, vegetarian
Serves: 5
This one is ready in about 30 minutes. Wondering what’s in it? Anything you want, from squash and carrots to green beans rice and your choice of protein.
74. Turmeric, Ginger and Shiitake Chicken Soup
What's Cooking Good Looking
Time Commitment: 1 hour
Why I Love It: make ahead, gluten free
Serves: 6
This will cure whatever sniffles, sneezing or post-summer sadness you’ve got. To make a gluten-free riff on chicken noodle soup, try adding a handful of quinoa or rice to the mix.
75. Slow Cooker Black Bean Pumpkin Turkey Chili
Ambitious Kitchen
Time Commitment: 3 hours, 15 minutes
Why I Love It: slow cooker recipe, <500 calories, high protein
Serves: 4
I can almost guarantee you’ve got extra canned pumpkin purée somewhere in your pantry. Why not put it to good use with this surprisingly healthy chili?
76. Garlic Ginger Beef Noodle Soup
Spoon Fork Bacon
Time Commitment: 2 hours
Why I Love It: high protein, beginner-friendly
Serves: 4
Nothing is soul-warming quite like a spicy, gingery noodle soup. This one uses store-bought beef stock, so it’s super easy to make at home.
77. Tikka Masala Soup
The Modern Proper
Time Commitment: 50 minutes
Why I Love It: one pot, gluten free, low carb
Serves: 6
If takeout and soup had a very delicious baby, this would be it. Not only is it creamy and spiced in all the right ways; it’s also gluten free and low carb (if that’s your jam).
78. Chai Butternut Squash Soup
Gimme Some Oven
Time Commitment: 4 hours, 25 minutes
Why I Love It: crowd-pleaser, gluten free, vegan
Serves: 6 to 8
If this combination sounds too wild, it’s actually just crazy enough to work. C’mon, what’s cozier than chai? Make it in your slow cooker so you can laze the day away while dinner cooks.
79. Loaded Baked Potato and Cauliflower Soup
Healthyish
Time Commitment: 1 hour
Why I Love It:
Serves: 4 to 6
The best part of a baked potato is the toppings, so why not turn them into a soup? A blend of potato and cauliflower makes for a lighter base, so feel free to pile your bowl high with all the cheese, bacon and sour cream. File this fall recipe under “repeats.”
80. Cheater’s Italian Wedding Soup
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 1 hour
Why I Love It: crowd-pleaser, high protein, kid-friendly
Serves: 6 to 8
There’s a little bit of pasta, meat, kale and cheese in every bite. Read: I’m contemplating making this fall soup recipe every night until next summer (and I think you should too).
50 Best Fall Cocktails That Are Cozy, Refreshing and Oh-So-Seasonal
