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15 Cozy Fall Soups to Make on Repeat

Fifteen cozy fall soups, from creamy butternut squash to hearty beef and barley, all simple enough for busy weeknights and good enough to make again and again.

By Mary Caldwell | Published September 5, 2026
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Close up of roasted butternut squash soup

The minute the mornings turn crisp, my stockpot moves to the front burner and pretty much stays there until spring. Soup is how I feed a busy family without much fuss, and these fifteen are the ones we come back to every single fall. You will find creamy bowls like broccoli cheddar and loaded potato, brothy classics like chicken noodle and minestrone, and a few hearty ones that eat like a full meal. My best planning tip is simple. Make a double batch on Sunday and freeze half in flat bags for a night when nobody wants to cook.

1) Roasted Butternut Squash Soup

Close up of roasted butternut squash soup

1) Roasted Butternut Squash Soup

Prep15 minsTotal1 hr 10 minsServes6
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This soup is velvety, gently sweet and warmly spiced, with a deep flavor that comes from roasting the squash before it ever hits the pot. Roasting caramelizes the natural sugars and gives the finished soup a richness that boiled squash never quite reaches. A splash of cream and a little maple syrup round it out without making it taste like dessert.

Ingredients

  • 1 large butternut squash (about 3 pounds), peeled, seeded and cubed
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups low sodium chicken or vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon maple syrup
  • 1/2 cup heavy cream
  • Toasted pumpkin seeds, for serving

Instructions

  1. Heat the oven to 400F and line a large rimmed baking sheet with foil or parchment.
  2. Spread the squash, onion, carrots and garlic on the pan. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss with your hands until everything is coated.
  3. Roast for 35 to 40 minutes, stirring once halfway, until the squash is very tender when pierced with a fork and the edges are caramelized.
  4. Scrape the roasted vegetables and any browned bits into a large pot. Add the broth, cinnamon, nutmeg and maple syrup and bring to a simmer over medium heat. Simmer for 10 minutes so the flavors blend.
  5. Turn off the heat and blend the soup with an immersion blender until completely smooth. If you use a countertop blender, work in batches, fill it only halfway and vent the lid so steam can escape.
  6. Stir in the heavy cream and warm gently over low heat without boiling. Taste and add more salt if needed. Ladle into bowls and top with toasted pumpkin seeds and a swirl of extra cream.

This is the soup that kicks off fall in my kitchen every year. My kids call it orange soup and dunk grilled cheese straight into the bowl, which tells you everything you need to know.

Freeze it before you add the cream. When you reheat it, stir the cream in at the end and it will taste freshly made.

2) Homemade Chicken Noodle Soup

Close up of homemade chicken noodle soup

2) Homemade Chicken Noodle Soup

Prep15 minsTotal45 minsServes6
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Classic chicken noodle soup is all about a clean, savory broth loaded with tender vegetables, soft egg noodles and plenty of shredded chicken. Poaching the chicken right in the broth seasons the meat and enriches the soup at the same time. A squeeze of lemon at the end brightens everything and makes the broth taste homemade from scratch.

Ingredients

  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 8 cups low sodium chicken broth
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups wide egg noodles
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice

Instructions

  1. Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, stirring often, until the onion is soft and translucent.
  2. Stir in the garlic and cook for 1 minute until fragrant.
  3. Pour in the broth and add the whole chicken breasts, thyme, bay leaves, salt and pepper. Bring to a boil, then lower the heat and simmer gently, partly covered, for 15 to 20 minutes, until the chicken reaches 165F in the thickest part.
  4. Lift the chicken onto a cutting board and let it rest for 5 minutes. Shred it with two forks into bite size pieces.
  5. Return the soup to a boil and add the egg noodles. Cook for 6 to 8 minutes, until the noodles are tender but not mushy.
  6. Remove the bay leaves. Stir the shredded chicken, parsley and lemon juice back into the pot and simmer for 2 minutes to heat through. Taste, adjust the salt and serve hot.

No fall soup list is complete without the one we all crave the second someone gets the sniffles. I make this one on autopilot, and it has nursed my whole family through more colds than I can count.

If you plan to freeze it, cook the noodles separately and add them to each bowl. Noodles stored in broth soak it up and turn soft by the next day.

3) Broccoli Cheddar Soup

Close up of broccoli cheddar soup

3) Broccoli Cheddar Soup

Prep15 minsTotal45 minsServes6
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Broccoli cheddar soup is thick, cheesy and comforting, with tender broccoli florets and shredded carrot in a creamy base. The soup starts with a simple butter and flour roux, which gives it body without any canned soup. Freshly shredded sharp cheddar melts far smoother than the bagged kind and gives the soup its signature tangy bite.

Ingredients

  • 4 tablespoons butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 3 cups low sodium chicken broth
  • 2 cups whole milk
  • 1 cup half and half
  • 5 cups small broccoli florets
  • 2 medium carrots, shredded
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 8 ounces sharp cheddar cheese, freshly shredded

Instructions

  1. Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes, until soft. Stir in the garlic and cook for 30 seconds.
  2. Sprinkle the flour over the onions and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
  3. Slowly whisk in the broth, then the milk and half and half, whisking until smooth with no lumps. Bring to a gentle simmer, stirring often so nothing sticks to the bottom.
  4. Add the broccoli, carrots, salt, pepper and dry mustard. Simmer over medium low heat for 15 to 20 minutes, until the broccoli is tender and the soup has thickened enough to coat a spoon.
  5. For a smoother soup, blend about one third of it with an immersion blender, leaving plenty of chunky broccoli.
  6. Turn the heat to low and add the cheddar a handful at a time, stirring until each addition melts before adding the next. Do not let the soup boil once the cheese is in or it can turn grainy. Serve right away.

This is my sneaky way to get a big pile of broccoli into my kids, and they never complain. It tastes like the bread bowl version from the mall food court, only better and made in about 45 minutes.

Shred your own cheese from a block. Bagged shredded cheese has an anticaking coating that can leave the soup grainy, while freshly shredded melts silky smooth.

4) Loaded Baked Potato Soup

Close up of loaded baked potato soup

4) Loaded Baked Potato Soup

Prep20 minsTotal55 minsServes6
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This soup tastes exactly like a baked potato with everything on it, from the bacon and cheddar to the sour cream and green onions. Mashing part of the potatoes right in the pot creates a thick, creamy body with tender chunks throughout. Cooking the onions in bacon drippings adds a smoky depth that runs through every spoonful.

Ingredients

  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup all purpose flour
  • 4 cups low sodium chicken broth
  • 2 cups whole milk
  • 3 pounds russet potatoes, peeled and cut into 1/2 inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sour cream
  • 1 1/2 cups shredded cheddar cheese
  • 3 green onions, sliced

Instructions

  1. Cook the bacon in a large Dutch oven over medium heat for 8 to 10 minutes, until crisp. Lift it out with a slotted spoon onto a paper towel lined plate, leaving about 2 tablespoons of drippings in the pot.
  2. Add the onion to the drippings and cook for 5 minutes, until soft. Stir in the garlic for 30 seconds, then sprinkle in the flour and stir for 1 minute.
  3. Slowly whisk in the broth and milk until smooth. Add the potatoes, salt and pepper and bring to a simmer.
  4. Cook uncovered over medium low heat for 15 to 20 minutes, stirring often, until the potatoes are completely tender and break apart easily when pressed against the side of the pot.
  5. Use a potato masher to mash about half the potatoes right in the pot, which thickens the soup while leaving plenty of hearty chunks.
  6. Take the pot off the heat and stir in the sour cream and 1 cup of the cheddar until melted. Ladle into bowls and top with the remaining cheese, the crispy bacon and the green onions.

When my crew is extra hungry after a long day, this is the soup I reach for. It is filling enough to stand on its own and my husband always goes back for seconds.

Set the toppings out in little bowls and let everyone build their own. It turns an ordinary weeknight into a fun potato bar dinner with almost no extra work.

5) Zuppa Toscana

Close up of zuppa toscana

5) Zuppa Toscana

Prep15 minsTotal45 minsServes6
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Zuppa Toscana is a rustic Italian style soup with spicy sausage, tender potato slices and ribbons of kale in a creamy, savory broth. Browning the sausage and bacon first builds a rich, smoky base for the whole pot. The red pepper flakes add gentle heat that balances the cream, so every spoonful tastes rich but never heavy.

Ingredients

  • 1 pound bulk mild or hot Italian sausage
  • 4 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 2 cups water
  • 1 1/2 pounds russet potatoes, halved lengthwise and thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups chopped kale, stems removed
  • 1 cup heavy cream
  • Grated Parmesan cheese, for serving

Instructions

  1. Brown the sausage in a large Dutch oven over medium high heat, breaking it into crumbles, for 7 to 8 minutes, until no pink remains and it reaches 160F. Move it to a bowl.
  2. Add the bacon to the pot and cook for 6 to 8 minutes, until crisp. Remove it to the bowl with the sausage and pour off all but 1 tablespoon of the fat.
  3. Cook the onion in the remaining fat for 5 minutes, then add the garlic and cook for 30 seconds.
  4. Pour in the broth and water and add the potatoes, red pepper flakes, salt and pepper. Bring to a boil, then simmer for 12 to 15 minutes, until the potato slices are tender when poked with a fork.
  5. Return the sausage and most of the bacon to the pot. Stir in the kale and simmer for 3 to 4 minutes, until it wilts and turns bright green.
  6. Lower the heat and stir in the heavy cream. Warm through for 2 minutes without boiling. Serve topped with the reserved bacon and a little grated Parmesan.

This is the copycat restaurant soup that made my teenager start requesting soup night. It is hearty, a little spicy and comes together in one pot in well under an hour.

Slice the potatoes thin and even so they cook at the same rate. A mandoline makes it fast, but a sharp knife works fine if you take your time.

6) White Chicken Chili

Close up of white chicken chili

6) White Chicken Chili

Prep15 minsTotal45 minsServes6
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White chicken chili swaps tomatoes and beef for tender shredded chicken, creamy white beans and mild green chiles in a cumin spiced broth. Mashing a cup of the beans and melting in cream cheese gives it a thick, creamy texture without any flour. It is cozy and flavorful but gentle on heat, so it pleases kids and grownups alike.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (4 ounce) cans diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 4 cups low sodium chicken broth
  • 1 1/2 pounds boneless skinless chicken breasts
  • 3 (15 ounce) cans great northern beans, drained and rinsed
  • 1 cup frozen corn
  • 4 ounces cream cheese, cubed and softened
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened. Stir in the garlic, green chiles, cumin, oregano and salt and cook for 1 minute until fragrant.
  2. Pour in the broth and nestle the whole chicken breasts into the liquid. Bring to a boil, then reduce the heat, cover and simmer for 15 to 20 minutes, until the chicken reaches 165F.
  3. Remove the chicken to a cutting board and shred it with two forks.
  4. Meanwhile, add the beans and corn to the pot. Scoop out about 1 cup of beans with some broth, mash them with a fork and stir them back in to thicken the chili.
  5. Stir in the cream cheese and sour cream and keep stirring over low heat until they melt into a creamy broth, about 3 minutes.
  6. Return the shredded chicken to the pot and simmer for 5 minutes. Taste for salt, sprinkle with cilantro and serve with tortilla chips, avocado or shredded Monterey Jack.

This is my go to for game day and fall potlucks because it disappears every time. Even my friends who say they do not like chili ask me for this recipe.

It works beautifully in the slow cooker too. Add everything except the cream cheese and sour cream, cook on low for 6 hours, then shred the chicken and stir in the dairy.

7) Creamy Tomato Basil Soup

Close up of creamy tomato basil soup

7) Creamy Tomato Basil Soup

Prep10 minsTotal40 minsServes6
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This tomato soup is smooth, bright and creamy, with a rich tomato flavor and plenty of fresh basil. Cooking the tomato paste until it darkens deepens the flavor so canned tomatoes taste slow simmered. A little cream and Parmesan at the end mellow the acidity and give it that cozy, restaurant style finish.

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 (28 ounce) cans whole peeled tomatoes
  • 2 cups low sodium chicken or vegetable broth
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh basil leaves, plus more for serving
  • 3/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Melt the butter with the olive oil in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes, until soft and golden at the edges.
  2. Stir in the garlic and tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens to a brick red.
  3. Add the tomatoes with their juices, crushing them with a wooden spoon. Pour in the broth and add the sugar, salt and pepper.
  4. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes, stirring now and then, until slightly thickened.
  5. Add the basil and blend with an immersion blender until smooth. If using a countertop blender, work in batches and vent the lid.
  6. Stir in the cream and Parmesan and warm over low heat for 2 to 3 minutes without boiling. Taste and add a pinch more salt or sugar if the tomatoes are very tart. Serve topped with torn basil.

Tomato soup and grilled cheese is the dinner my kids would pick every night if I let them. This homemade version takes barely longer than heating a can and tastes miles better.

Make a big batch and freeze it in single portions. On a busy day you can thaw one in the microwave and pair it with a quick sandwich for lunch.

8) French Onion Soup

Close up of french onion soup

8) French Onion Soup

Prep15 minsTotal1 hr 40 minsServes6
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French onion soup is a rich, beefy broth filled with deeply caramelized onions and crowned with toasted bread and bubbling melted Gruyere. The secret is patience, since slowly cooking the onions for close to an hour turns them sweet and jammy. A splash of white wine lifts the browned bits from the pot and adds a gentle tang.

Ingredients

  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 large yellow onions (about 3 pounds), thinly sliced
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons all purpose flour
  • 8 cups low sodium beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 6 thick slices French bread, toasted
  • 2 cups shredded Gruyere cheese

Instructions

  1. Melt the butter with the oil in a large Dutch oven over medium heat. Add the onions, sugar and salt and stir to coat.
  2. Cook the onions for 45 to 60 minutes, stirring every 5 minutes and lowering the heat if they brown too quickly, until they are soft, sticky and a deep caramel brown.
  3. Stir in the garlic for 1 minute. Pour in the wine and scrape up all the browned bits from the bottom of the pot, then simmer until the wine nearly evaporates.
  4. Sprinkle in the flour and stir for 1 minute. Add the broth, thyme and bay leaf and bring to a boil. Lower the heat and simmer for 20 minutes. Remove the thyme stems and bay leaf.
  5. Heat the broiler with a rack about 6 inches from the heat. Set oven safe bowls on a rimmed baking sheet and ladle in the soup.
  6. Top each bowl with a slice of toasted bread and a generous handful of Gruyere. Broil for 2 to 4 minutes, watching closely, until the cheese is bubbling and browned in spots.

This one takes a little time, but it is mostly hands off stirring while I help with homework. It feels like a fancy restaurant dinner at home and is perfect for a chilly Saturday night.

Caramelize the onions a day or two ahead and keep them in the fridge. On soup night you only need to add the broth and simmer, then broil the cheesy tops.

9) Beef and Barley Soup

Close up of beef and barley soup

9) Beef and Barley Soup

Prep20 minsTotal1 hr 50 minsServes8
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Beef and barley soup is a hearty, stick to your ribs bowl with fork tender chuck roast, chewy pearl barley, mushrooms and classic soup vegetables. Browning the beef well before simmering creates the deep, savory flavor that makes the broth taste slow cooked all day. The barley thickens the soup slightly as it cooks and makes it filling enough for dinner.

Ingredients

  • 2 pounds beef chuck roast, cut into 1 inch cubes
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 8 cups low sodium beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3/4 cup pearl barley, rinsed

Instructions

  1. Pat the beef dry and season it with the salt and pepper. Heat the oil in a large Dutch oven over medium high heat.
  2. Brown the beef in two batches for 4 to 5 minutes per batch, turning until well browned on several sides. Move it to a plate.
  3. Lower the heat to medium and add the onion, carrots, celery and mushrooms. Cook for 8 minutes, scraping up the browned bits, until the vegetables soften and the mushrooms release their liquid.
  4. Stir in the garlic and tomato paste and cook for 1 minute. Return the beef and any juices to the pot and add the broth, thyme and bay leaves.
  5. Bring to a boil, then cover, lower the heat and simmer gently for 45 minutes.
  6. Stir in the barley and simmer, partly covered, for 40 to 45 minutes more, until the barley is plump and tender and the beef falls apart easily with a fork. Remove the bay leaves, taste for salt and serve.

This is the soup I make on the first truly cold weekend of the year. It fills the house with the best smell and feeds us for two dinners.

Barley keeps drinking up broth in the fridge, so the leftovers will be thick. Add a splash of broth or water when you reheat to loosen it back up.

10) Split Pea Soup with Ham

Close up of split pea soup with ham

10) Split Pea Soup with Ham

Prep15 minsTotal1 hr 45 minsServes8
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Split pea soup is thick, earthy and smoky, made by simmering dried peas until they break down into a naturally creamy base. A meaty ham bone gives the broth its savory depth and plenty of tender bits of pork. No blender is needed, since the peas melt on their own as they cook.

Ingredients

  • 1 pound dried green split peas, rinsed and sorted
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 8 cups low sodium chicken broth
  • 1 meaty ham bone or 2 smoked ham hocks
  • 2 cups diced cooked ham
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • Kosher salt, to taste

Instructions

  1. Rinse the split peas in a colander and pick out any small stones or shriveled peas.
  2. Heat the oil in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, until softened. Stir in the garlic for 1 minute.
  3. Add the split peas, broth, ham bone, thyme, bay leaves and pepper. Bring to a boil, then lower the heat, cover partly and simmer for 1 hour to 1 hour 15 minutes, stirring every 15 minutes so the peas do not stick.
  4. When the peas have broken down and the soup looks thick and creamy, lift out the ham bone and bay leaves. Pull any meat off the bone, chop it and discard the bone.
  5. Stir the chopped meat and the diced ham into the soup and simmer for 10 minutes more.
  6. Taste before adding salt, since the ham is already salty. If the soup is thicker than you like, thin it with a little hot broth or water.

This is my favorite way to use the leftover ham bone after a holiday dinner. It costs next to nothing to make and fills the freezer with easy lunches.

The soup thickens a lot as it cools and can set almost solid in the fridge. That is normal, so just reheat it slowly with a splash of broth and stir until smooth.

11) Chicken Tortilla Soup

Close up of chicken tortilla soup

11) Chicken Tortilla Soup

Prep15 minsTotal45 minsServes6
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Chicken tortilla soup is a zesty, brothy soup full of tender shredded chicken, black beans, corn and fire roasted tomatoes. Toasting the chili powder and cumin in oil wakes up the spices and gives the broth a warm, smoky flavor. The real fun comes from the toppings, especially crunchy tortilla strips that soften just slightly in the hot broth.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 jalapeno, seeded and minced
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 6 cups low sodium chicken broth
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 tablespoons fresh lime juice
  • Tortilla strips, avocado and cilantro, for serving

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion and jalapeno and cook for 5 minutes, until softened.
  2. Stir in the garlic, chili powder, cumin and salt and cook for 1 minute, until the spices smell toasty.
  3. Add the tomatoes with their juices and the broth, then nestle the chicken thighs into the pot. Bring to a boil, lower the heat and simmer covered for 20 minutes, until the chicken reaches 165F.
  4. Transfer the chicken to a cutting board and shred it with two forks.
  5. Add the black beans and corn to the pot and simmer for 5 minutes. Return the shredded chicken and stir in the lime juice. Taste and add more salt if needed.
  6. Ladle into bowls and pile on crunchy tortilla strips, diced avocado, cilantro and a sprinkle of shredded cheese or a dollop of sour cream. Serve with lime wedges on the side.

This soup is lighter than most on this list but still feels like a treat because of all the toppings. It is a regular on our taco Tuesday rotation when the weather cools off.

Homemade tortilla strips are easy and so much better than the bagged kind. Cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 400F for 8 to 10 minutes until crisp.

12) Classic Minestrone Soup

Close up of classic minestrone soup

12) Classic Minestrone Soup

Prep20 minsTotal55 minsServes8
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Minestrone is a hearty Italian vegetable soup packed with beans, tender pasta and whatever vegetables are in season, all simmered in a tomato broth. Building the flavor with a slow cooked base of onion, carrot and celery makes a simple vegetable soup taste rich and satisfying. It is naturally meatless, budget friendly and a great way to clean out the crisper drawer.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1 (28 ounce) can diced tomatoes
  • 6 cups low sodium vegetable broth
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 cup cut green beans
  • 1 cup small pasta, such as ditalini
  • 2 cups fresh baby spinach
  • 1 teaspoon kosher salt
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 7 minutes, until the onion is soft.
  2. Add the zucchini, garlic and Italian seasoning and cook for 2 minutes more.
  3. Pour in the tomatoes with their juices and the broth. Add the salt and bring to a boil, then lower the heat and simmer for 15 minutes so the vegetables become tender.
  4. Stir in the kidney beans, green beans and pasta. Simmer for 9 to 11 minutes, stirring now and then so the pasta does not stick to the bottom of the pot, until the pasta is tender and the green beans are crisp tender.
  5. Stir in the spinach and cook for 1 minute, just until it wilts. If the soup looks too thick because the pasta soaked up broth, add a splash of hot broth or water.
  6. Taste and adjust the salt and pepper. Ladle into bowls and top with plenty of grated Parmesan and a drizzle of good olive oil.

Minestrone is my clean out the fridge soup, and it never tastes the same way twice. It is also the one meatless dinner my whole family agrees on without any grumbling.

Toss a Parmesan rind into the pot while it simmers and fish it out before serving. It adds a savory richness that makes the broth taste like it cooked all day.

13) Hearty Lentil Soup

Close up of hearty lentil soup

13) Hearty Lentil Soup

Prep15 minsTotal55 minsServes6
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This lentil soup is earthy, hearty and gently smoky, with tender lentils, soft vegetables and wilted spinach in a tomato broth. Blending a portion of the soup gives it a creamy body while leaving most of the lentils whole. A squeeze of lemon at the end brightens the flavors and keeps the soup from tasting flat.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cups dried brown or green lentils, rinsed
  • 1 (14.5 ounce) can diced tomatoes
  • 6 cups low sodium vegetable broth
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 3 cups chopped fresh spinach
  • 1 tablespoon fresh lemon juice

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 7 to 8 minutes, until soft and lightly golden.
  2. Stir in the garlic, cumin and smoked paprika and cook for 1 minute, until fragrant.
  3. Add the rinsed lentils, tomatoes with their juices, broth, bay leaf and salt. Bring to a boil.
  4. Lower the heat, cover partly and simmer for 30 to 35 minutes, stirring occasionally, until the lentils are tender but still hold their shape. Add a splash of water if the soup gets too thick before the lentils are done.
  5. Remove the bay leaf. For a thicker soup, blend about 2 cups of it with an immersion blender or in a countertop blender and stir it back into the pot.
  6. Stir in the spinach and lemon juice and cook for 2 minutes, until the spinach wilts. Taste and add more salt and a pinch of black pepper as needed. Serve with crusty bread.

Lentil soup is the cheapest dinner I make, and it is surprisingly filling. I love that it needs no soaking and goes from pantry to table in under an hour.

Use brown or green lentils for this one. Red lentils cook down to mush, which is lovely in other soups but will not give you the hearty texture here.

14) Creamy Chicken Wild Rice Soup

Close up of creamy chicken wild rice soup

14) Creamy Chicken Wild Rice Soup

Prep15 minsTotal1 hr 15 minsServes6
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This soup is creamy and savory, filled with nutty wild rice, tender shredded chicken, mushrooms and classic vegetables. A simple roux keeps the broth thick and velvety, while the rice adds a pleasant chew that sets it apart from noodle soups. The thyme and mushrooms give it an earthy flavor that tastes like a cozy cabin dinner.

Ingredients

  • 4 tablespoons butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all purpose flour
  • 6 cups low sodium chicken broth
  • 3/4 cup uncooked wild rice blend
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream

Instructions

  1. Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, celery and mushrooms and cook for 8 minutes, until the vegetables soften and the mushrooms brown lightly.
  2. Stir in the garlic for 30 seconds, then sprinkle in the flour and stir for 1 to 2 minutes to cook it.
  3. Slowly whisk in the broth until smooth. Add the wild rice, thyme, salt and pepper and nestle in the chicken breasts.
  4. Bring to a boil, then lower the heat, cover and simmer for 25 minutes, until the chicken reaches 165F. Move the chicken to a board.
  5. Keep simmering the soup, covered, for 20 to 25 minutes more, until the wild rice is tender and some of the grains have split open. Meanwhile, shred the chicken.
  6. Stir in the shredded chicken and the cream and heat gently for 3 to 5 minutes without boiling. If the soup is too thick, add a splash of broth. Taste for salt and serve.

This is the soup I bring to friends with a new baby or a rough week. It reheats beautifully and feels like a hug in a bowl.

Use a wild rice blend rather than pure wild rice if you want it done faster. Pure wild rice can take up to an hour to soften, while blends cook in about 45 minutes.

15) Italian Wedding Soup

Close up of italian wedding soup

15) Italian Wedding Soup

Prep25 minsTotal55 minsServes6
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Italian wedding soup features tiny, tender meatballs, small pasta and leafy greens floating in a light, savory chicken broth. The meatballs cook right in the simmering soup, which seasons the broth as they firm up. A mix of beef and pork keeps them juicy, and fresh greens stirred in at the end add color and a little bite.

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/3 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 large egg
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 8 cups low sodium chicken broth
  • 3/4 cup acini di pepe or orzo pasta
  • 4 cups chopped escarole or baby spinach

Instructions

  1. In a bowl, combine the beef, pork, breadcrumbs, Parmesan, egg, parsley and 1/2 teaspoon of the salt. Mix gently with your hands and roll into 1 inch meatballs. You should have about 40.
  2. Heat the oil in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6 minutes, until softened.
  3. Pour in the broth, add the remaining salt and bring to a boil over high heat.
  4. Lower the heat to a steady simmer and gently drop in the meatballs one at a time. Simmer for 10 minutes without stirring, so they firm up and do not break apart in the broth.
  5. Stir in the pasta and simmer for 8 to 10 minutes, until it is tender and the meatballs are cooked through to 160F.
  6. Add the escarole or spinach and cook for 2 minutes, until wilted. Taste for salt and serve with extra Parmesan on top.

My kids love fishing the little meatballs out of their bowls, so this one never comes home in a lunchbox. It looks fancy but it is really just a simple broth soup with a fun twist.

Roll and freeze the meatballs on a sheet pan ahead of time, then bag them. You can drop them straight from the freezer into the simmering broth and add about 5 minutes to the cook time.

Before You Start Cooking

Most of these soups freeze well for up to three months, so I cool them quickly, ladle them into freezer bags and lay them flat to freeze. Leave out pasta, noodles and dairy when you can, and add them fresh when you reheat for the best texture.

I hope a few of these become regulars on your fall table the way they have on mine. Grab a loaf of crusty bread, light a candle and enjoy a slow, cozy bowl with the people you love.

Frequently Asked Questions

What is the best way to freeze soup?

Let the soup cool completely, then ladle it into freezer bags or airtight containers, leaving a little room at the top for expansion. Freezing bags flat saves space and helps them thaw faster. Most soups keep for about three months. For the best texture, freeze soups before adding pasta, noodles or cream and stir those in when you reheat.

How do I thicken a soup that is too thin?

The easiest fix is to blend a cup or two of the soup and stir it back in, which works great for bean, potato and vegetable soups. You can also simmer it uncovered to reduce the liquid, or whisk a tablespoon of cornstarch into a little cold water and stir it into the simmering soup until thickened.

How long does homemade soup last in the fridge?

Most homemade soups keep for three to four days in an airtight container in the refrigerator. Cool the soup quickly by dividing it into smaller containers before chilling. Soups with pasta, rice or barley will thicken as they sit, so add a splash of broth or water when reheating and always bring it to a steaming simmer.

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