18 Fall Soups to Keep you Cozy!
Welcome 18 fall soups to keep you cozy! Literally the second it becomes September, my brain goes directly to soup season. Comforting flavors, cozy colors and just, wanting to light a candle and relax. Yes, I do live in Los Angeles.. but I digress.
Here you’ll find a roundup of all our go-to Fall soup recipes for the season! Enjoy! Some of my favorites are our
Iit’s official soup season in my book! Let’s welcome this special roasted tomato soup with crispy gruyère toasts. All it takes is one pan to roast these veggies up, blended until creamy and tossed with cream. Finish off with cheesy, crispy and crunchy gruyère toasts.
Okay, this creamy potato leek soup might be the best soup ever? And it is so simple to make, I am OBSESSED. I am writing this right now, already planning to make this again, it is THAT good.
Lemon chicken orzo soup! This soup is cozy, hearty and SO delicious. Made with homemade chicken stock and loads of vegetables like carrots & celery, this is a spin on a traditional classic (might I add some of the best chicken soup I’ve ever made or tasted). Such a delicious and hearty soup, and I love the added protein from the chicken.
We also have a white bean soup, similar to this chicken noodle soup, which is also a favorites!
This one pot curried lentil tomato soup – is just, a DREAM. It is all made is one pot (easy cleanup) and is so perfect to make ahead and meal prep. This recipe is inspired by Indian Dal, and inspired by my family’s go-to dal that I grew up eating!
Coziness overload with this creamy pumpkin soup! It’s simple with under 10 ingredients. It starts off with the aromatics: salt, pepper, garlic and onions sweated out with sugar pie pumpkins, tossed in homemade vegetable broth, plant butter and blended until creamy.
I LOVE this roasted red pepper and tomato soup. It’s blended up with roasted tomatoes, bell peppers, onions, shallots, chili flakes, oregano + basil. It’s creamy, dreamy and delicious.
I am absolutely obsessed with this cream of mushroom soup – that is completely cream-free, and dairy-free – it is just DIVINE, a dream, I can eat it over and over.
Feeling super cozy with this Japanese Sukiyaki! A mixture of soy sauce, sugar, mirin and sake make this come to life with sukiyaki beef and tons of veg like Napa cabbage, mushrooms and shungiku (chrysanthemum), green onions as well as tofu.
Cozying up to this miso butternut squash and turmeric soup! I made a homemade dashi broth and used fresh turmeric to make this come to life.
One of my favorite soups is Tom Kha! It’s creamy, coconut-y and so versatile. (you can add shrimp, tofu, or chicken!) up to you. You can easily make it vegan or vegetarian. Not only that, it can be made in no time with barely any prep – it’s seriously the best.
The most EPIC classic french onion soup with a super deep homemade beef broth! Mixed with tons of caramelized onions, aromatics, wine and broiled with gruyere, swiss + sourdough baguette! One of my favorite soups.
12. Lasagna Soup
Plant-based lasagna soup! all the components of a traditional lasagna blended together in one bowl of goodness. veggies like spinach, shiitake mushrooms (my absolutely fave) and zucchini are so perfect in this.
The most dreamiest, creamiest tortilla soup ever. Think regular tortilla soup but blended up in a creamy form and topped with all the best things (like cilantro, homemade tortilla chips, avocado and queso fresco).
Add some chicken here after blending to make a chicken tortilla soup, too!
I cannot believe it’s already soup, pumpkin + cozy weather season. warming up with this creamy pumpkin carrot soup (completely vegan and plant-based). It’s creamy and dreamy and is keeping me feeling so excited for fall time!
Soup season is officially on! Switching up with this unique take on broccoli cheddar soup but instead using broccolini or broccoli rabe and white cheddar.
Creamy, vegan roasted tomato basil soup! Roasted assorted tomatoes, onions and garlic then mixed with carrots, balsamic + more to create a luscious and delicious soup.
The most decadent, sheet pan roasted butternut squash soup recipe! It starts off with one pan of veg (like onions, garlic and butternut squash) blended with broth and coconut milk, making this a completely plant-based/vegan recipe (oh and gluten-free!) and filled with flavor!
Dreamin’ of this thai pumpkin and roasted sweet potato soup – and it’s only 10 ingredients! Great for the cooler weather coming up and also the perf appetizer for your next holiday party.
Want even more soup recipes?
Find all our soup recipes in our index! Thanks for reading along to these 18 Fall Soups to Keep You COZY!
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Watch How To Make Our Matzo Ball Soup!
18 Fall Soups To Keep You Cozy
- 2 tablespoons butter
- 3 ribs of celery
- 3 carrots, slice on a bias
- 1 yellow onion
- 1 tablespoon flour
- 4 cups chicken stock
- 2 cups chicken, shredded
- Salt and pepper to taste
- 1 cup cooked orzo
- Juice of 1 lemon, 2 if you prefer more acid
- Handful of dill and parsley, finely chopped
- Begin by making your chicken stock (you can also use store bought chicken stock if you prefer). In a stock pot, add your onion, carrots, garlic, celery, salt, chicken (wings and tenders), water and peppercorns, mix well. Bring the stock to a boil and then simmer for 40-45 minutes.
- TIP: To get a deeper color in flavor, depth of flavor, and if you're looking for a little bit more of a smokey broth, you can sear your chicken in the pot before you add the water and vegetables.
- Remove the skim of the stock and remove your cooked chicken on a separate plate, shred your chicken and set aside. Strain your broth and reserve the liquid for your soup. Makes about 4 cups.
- In a dutch oven, or the same pot as the stock, heat olive oil and butter until melted and glistened. Toss in your celery, carrots and onions. Stir for 5-10 minutes.
- Next add in your flour and sauté and sweat out your vegetables for another 10 minutes, and until the flour has dissolved in. Add in your stock and simmer until the vegetables are soft, about 30 minutes. Adjust with salt and pepper.
- While the vegetables are cooking, cook your orzo according to the package instruction. Strain and set that aside when ready. At this point, also take your chicken and shred them.
- Once your vegetables are soft, add in your shredded chicken and orzo. Make sure all is warm and combined. Turn off the heat, add in lemon juice (up to your preference, I’ll add about juice of 1 lemon) and fresh herbs (chopped parsley and dill). Serve immediately.