20 Cozy & Elevated Fall Soups to Make This Season
7/15/20259 min read
Few things feel more like fall than a pot of soup gently simmering on the stove. Whether you’re after something rich and creamy, light and brothy, or packed with hearty seasonal flavor, this lineup of 20 cozy soups delivers. From rustic favorites to elevated coastal classics, each recipe is designed to be deeply comforting, subtly refined, and perfect for gathering around the table.
1. Brown Butter Gnocchi Soup with Chicken & Spinach
Ingredients:
2 tbsp unsalted butter
1 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 carrots, thinly sliced
2 celery stalks, diced
1/4 cup all-purpose flour
4 cups chicken broth
1 1/2 cups half & half
2 cups cooked, shredded chicken
1 lb potato gnocchi
1 1/2 cups baby spinach
Salt and pepper to taste
Optional: grated Parmesan, pinch of nutmeg
Directions:
Brown the butter in a large soup pot over medium heat. Once golden, add olive oil, onion, carrots, and celery. Sauté for 6–8 minutes.
Stir in garlic; cook 1 minute. Sprinkle in flour and stir constantly for 2 minutes.
Slowly whisk in chicken broth and half & half. Bring to a low simmer.
Add shredded chicken and gnocchi. Simmer for 7–9 minutes until gnocchi is tender.
Stir in spinach, season with salt, pepper, and a pinch of nutmeg. Serve warm with Parmesan.
2. Creamy White Bean & Rosemary Soup with Crispy Pancetta
Ingredients:
1 tbsp olive oil
4 oz pancetta, diced
1 shallot, chopped
2 garlic cloves, minced
2 (15 oz) cans cannellini beans, drained and rinsed
2 cups chicken broth
1 tsp chopped fresh rosemary
1/2 cup heavy cream
Salt and cracked black pepper to taste
Directions:
In a Dutch oven, crisp pancetta over medium heat. Remove and set aside.
In pancetta drippings, sauté shallots and garlic until soft.
Add beans, rosemary, and broth. Simmer 15 minutes.
Use an immersion blender to puree until smooth (or leave some texture).
Stir in cream, season, and serve topped with crispy pancetta and cracked pepper.
3. French Onion Soup with Gruyère & Thyme Toasts
Ingredients:
3 tbsp unsalted butter
5 yellow onions, thinly sliced
1 tsp sugar
1/2 cup dry white wine
6 cups beef broth
2 tsp Worcestershire sauce
1 baguette, sliced and toasted
2 cups shredded Gruyère cheese
Fresh thyme
Salt and black pepper
Directions:
In a large pot, melt butter over medium-low heat. Add onions and sugar. Cook 35–45 minutes, stirring often, until caramelized.
Deglaze pan with wine, scraping up brown bits. Add beef broth and Worcestershire.
Simmer uncovered for 20 minutes. Season with salt and pepper.
Toast baguette slices. Top with Gruyère and broil until bubbly.
Ladle soup into bowls and top with cheesy toast and thyme.
4. Roasted Garlic & Cauliflower Soup with Parmesan Cream
Ingredients:
1 head garlic
1 head cauliflower, cut into florets
1 tbsp olive oil
2 tbsp butter
1 yellow onion, chopped
1/2 tsp thyme
4 cups vegetable broth
1/2 cup heavy cream
1/4 cup grated Parmesan
Salt and white pepper to taste
Directions:
Roast garlic: cut off top, drizzle with olive oil, wrap in foil, and roast at 400°F for 35 minutes.
Roast cauliflower for 25 minutes until golden.
In a soup pot, melt butter. Sauté onion and thyme 5–6 minutes.
Add roasted garlic cloves and cauliflower. Pour in broth. Simmer 10 minutes.
Blend until smooth. Stir in cream and Parmesan. Season to taste and serve hot
5. Sweet Potato & Sage Soup with Brown Butter Drizzle
Ingredients:
2 tbsp butter
1 tbsp olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 large sweet potatoes, peeled and cubed
1/2 tsp ground cinnamon
1/4 tsp smoked paprika
1/2 tsp salt
4 cups vegetable broth
1/2 cup coconut milk or cream
1 tbsp chopped fresh sage
Directions:
In a large pot, heat butter and olive oil. Add onion and garlic; sauté 5 minutes.
Add sweet potatoes, cinnamon, paprika, and salt. Stir well.
Add broth. Simmer for 20 minutes until sweet potatoes are tender.
Use an immersion blender to puree until smooth.
Stir in cream or coconut milk. In a small pan, brown 1 tbsp butter with chopped sage. Drizzle over soup before serving.
6. Roasted Butternut Squash & Apple Soup with Fried Sage
Ingredients:
1 large butternut squash, peeled and cubed
2 apples (such as Honeycrisp), peeled and diced
1 small yellow onion, chopped
2 garlic cloves, peeled
2 tbsp olive oil
4 cups vegetable broth
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup heavy cream
Salt and pepper to taste
6 fresh sage leaves
1 tbsp butter (for frying sage)
Directions:
Preheat oven to 400°F. On a baking sheet, toss squash, apples, onion, and garlic with olive oil. Roast for 30–35 minutes.
Transfer roasted mixture to a large pot. Add broth, cinnamon, and nutmeg. Bring to a simmer.
Blend until smooth using immersion blender. Stir in cream. Season with salt and pepper.
In a small skillet, melt butter over medium heat. Fry sage leaves for 30 seconds until crisp.
Ladle soup into bowls and top with crispy sage leaves.
7. Creamy Chicken & Wild Rice Soup with Leeks & Thyme
Ingredients:
1 tbsp olive oil
2 tbsp butter
1 leek, white and light green parts sliced thin
2 carrots, diced
2 celery ribs, diced
2 garlic cloves, minced
1 tsp chopped fresh thyme
1/2 cup uncooked wild rice
4 cups chicken broth
2 cups cooked, shredded chicken
1 cup whole milk or cream
Salt and pepper to taste
Directions:
In a soup pot, heat oil and butter over medium. Add leek, carrots, and celery. Cook 7–8 minutes.
Stir in garlic and thyme. Add wild rice and broth.
Bring to a boil, reduce to a simmer, and cover. Cook for 35–40 minutes until rice is tender.
Add chicken and milk. Simmer gently for 5 more minutes. Season and serve.
8. Traditional Miso Soup with Shiitake & Tofu
Ingredients:
4 cups dashi broth (or low-sodium vegetable broth)
6 tbsp white miso paste
1 block silken tofu, cubed
1/2 cup shiitake mushrooms, thinly sliced
1 sheet nori, cut into strips or 1 tbsp dried wakame
2 green onions, sliced
Directions:
Heat dashi or broth in a small pot. Add mushrooms and simmer for 5 minutes.
Reduce heat to low. Dissolve miso paste in a small bowl with a few spoonfuls of hot broth, then stir into pot.
Add tofu and seaweed. Warm gently without boiling.
Serve garnished with sliced green onions.
9. Pumpkin Coconut Curry Soup with Toasted Pepitas
Ingredients:
1 tbsp coconut oil
1 small onion, diced
2 garlic cloves, minced
1 tbsp grated fresh ginger
1 tbsp red curry paste
1 (15 oz) can pumpkin puree
1 (13.5 oz) can coconut milk
2 cups vegetable broth
Salt and pepper to taste
Juice of 1 lime
Toasted pepitas for garnish
Directions:
In a soup pot, heat coconut oil. Sauté onion, garlic, and ginger for 5 minutes.
Stir in curry paste and cook 1 minute more.
Add pumpkin, coconut milk, and broth. Simmer for 15–20 minutes.
Blend until smooth. Add lime juice, season, and serve topped with pepitas.
10. Ribollita (Rustic Tuscan Bread Soup)
Ingredients:
2 tbsp olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 (14 oz) can diced tomatoes
1 (15 oz) can cannellini beans, drained
4 cups vegetable broth
2 cups chopped lacinato kale
2 cups day-old crusty bread, torn into pieces
Salt and pepper to taste
Parmesan for garnish
Directions:
Heat olive oil in a pot. Sauté onion, carrots, and celery for 7–8 minutes.
Add garlic and cook 1 minute. Stir in tomatoes, beans, and broth.
Simmer 20 minutes. Add kale and bread. Simmer 10 more minutes.
Season and serve with Parmesan.
11. Roasted Tomato Bisque with Basil Cream
Ingredients:
2 tbsp olive oil
1 onion, chopped
4 garlic cloves, smashed
2 (28 oz) cans whole peeled tomatoes
1/4 cup fresh basil leaves
1 cup vegetable broth
1/2 cup heavy cream
1 tsp sugar
Salt and pepper to taste
Optional: swirl of basil oil or pesto for garnish
Directions:
In a large pot, heat olive oil. Sauté onion and garlic for 5–6 minutes.
Add tomatoes (with juice), basil, broth, and sugar. Simmer 20–25 minutes.
Blend until very smooth. Stir in cream and season with salt and pepper.
Serve with a drizzle of basil oil or pesto if desired.
12. Zuppa Toscana with Golden Potatoes & Kale
Ingredients:
1 tbsp olive oil
1 lb spicy Italian sausage, casings removed
1 small yellow onion, diced
3 garlic cloves, minced
4 cups chicken broth
3 medium golden potatoes, sliced thin
2 cups chopped kale
1/2 cup heavy cream
Salt and pepper to taste
Crushed red pepper flakes (optional)
Directions:
Heat olive oil in a large soup pot. Brown sausage, breaking it into crumbles. Remove with a slotted spoon and set aside.
In the same pot, sauté onion and garlic until soft. Return sausage to the pot.
Add broth and potatoes. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
Stir in kale and cream. Simmer 5 minutes longer.
Season with salt, pepper, and red pepper flakes. Serve hot with crusty bread.
13. Charred Corn Chowder with Bacon & Smoked Paprika
Ingredients:
4 strips bacon, chopped
1 tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 cups corn kernels (fresh or frozen)
2 medium Yukon Gold potatoes, diced
3 cups chicken broth
1/2 cup heavy cream
1/2 tsp smoked paprika
Salt and pepper to taste
Chopped chives for garnish
Directions:
In a large soup pot, cook bacon until crisp. Remove and set aside.
In bacon drippings, add butter and sauté onion and garlic until soft.
Stir in corn and cook until slightly charred, 4–5 minutes.
Add potatoes, broth, and paprika. Simmer 15 minutes until potatoes are soft.
Stir in cream, season, and blend partially for texture.
Top with bacon and chives to serve.
14. Wild Mushroom & Thyme Soup with White Wine
Ingredients:
2 tbsp butter
1 tbsp olive oil
1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
1 shallot, minced
2 cloves garlic, minced
1/4 cup dry white wine
4 cups vegetable broth
1/2 cup heavy cream
1 tsp chopped fresh thyme
Salt and pepper to taste
Directions:
In a large soup pot, heat butter and oil. Sauté shallot and garlic 2–3 minutes.
Add mushrooms and thyme. Cook until browned and tender, about 8–10 minutes.
Deglaze with white wine. Simmer 2 minutes.
Add broth, bring to a boil, then reduce to simmer for 10 minutes.
Stir in cream. Season to taste and serve warm with crusty bread.
15. Loaded Baked Potato Soup with Chives & Cheddar
Ingredients:
4 russet potatoes, peeled and diced
4 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup whole milk
1/2 cup sour cream
1 cup shredded cheddar cheese
Salt and pepper to taste
Chopped chives, for garnish
Directions:
In a large pot, cook bacon until crispy. Remove and set aside.
Sauté onion and garlic in bacon fat until translucent.
Add potatoes and broth. Simmer 15–20 minutes until potatoes are tender.
Mash some of the potatoes with a fork to thicken the soup.
Stir in milk, sour cream, and cheddar. Heat gently until melted.
Season to taste and top with bacon, chives, and extra cheese.
16. Lemon Chicken Orzo Soup with Dill & Spinach
Ingredients:
1 tbsp olive oil
1 tbsp butter
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 tsp dried oregano
6 cups chicken broth
3/4 cup orzo pasta
2 cups cooked, shredded chicken
Juice and zest of 1 lemon
2 eggs, whisked (optional, for avgolemono-style)
2 cups baby spinach
2 tbsp fresh dill, chopped
Salt and pepper to taste
Directions:
In a large pot, heat oil and butter. Sauté onion, carrots, and celery 6–8 minutes.
Stir in garlic and oregano. Pour in chicken broth and bring to a boil.
Add orzo and reduce to a simmer. Cook 8–10 minutes until al dente.
Stir in chicken, lemon juice, and zest. Simmer until heated through.
For avgolemono: whisk eggs with a bit of hot broth, then stir in gently off heat.
Add spinach and dill. Season with salt and pepper. Serve warm.
17. Chesapeake Crab & Corn Chowder
Ingredients:
2 tbsp unsalted butter
1 tbsp olive oil
1 small onion, finely diced
1 garlic clove, minced
1 rib celery, chopped
1/4 cup diced red bell pepper (optional)
2 tbsp flour
2 cups whole milk
1 cup seafood stock (or chicken stock)
1/2 cup heavy cream
1 1/2 cups corn kernels (fresh or frozen)
8 oz lump crab meat (picked over for shells)
1 tsp Old Bay seasoning
Salt and pepper to taste
1 tbsp chopped parsley
Lemon wedges, to serve
Directions:
In a soup pot, melt butter with olive oil. Sauté onion, celery, and garlic until soft.
Stir in bell pepper and cook 2 minutes. Add flour and cook 1–2 minutes.
Gradually whisk in milk and stock. Simmer until thickened.
Add cream, corn, and Old Bay. Simmer 5–7 minutes.
Gently fold in crab meat. Heat through but do not boil.
Season and garnish with parsley. Serve with lemon wedges.
18. New England Scallop Chowder with Thyme & White Wine
Ingredients:
1 tbsp butter
1 tbsp olive oil
1 small leek, sliced (white part only)
1 shallot, minced
1 garlic clove, minced
1/4 cup dry white wine
2 cups seafood stock
1 cup whole milk
1/2 cup heavy cream
1 cup diced Yukon Gold potatoes
12 oz sea scallops (cut large ones in half)
1/2 tsp fresh thyme
1 bay leaf
Salt and white pepper to taste
Chopped chives or parsley, to serve
Directions:
In a pot, heat butter and oil. Sauté leek, shallot, and garlic until soft.
Pour in white wine and reduce by half.
Add stock, potatoes, thyme, and bay leaf. Simmer 12–15 minutes.
Add milk and cream. Heat gently, do not boil.
Add scallops and poach 3–4 minutes until opaque.
Season to taste. Garnish with herbs.
19. Creamy Lobster Bisque
Ingredients:
2 tbsp butter
1 tbsp olive oil
1 small carrot, finely chopped
1 celery stalk, finely chopped
1 shallot, minced
2 cloves garlic, minced
1/4 cup dry sherry or white wine
2 tbsp tomato paste
2 cups seafood stock
1 cup heavy cream
1/2 lb cooked lobster meat, chopped
1/2 tsp paprika
Salt and pepper to taste
Chopped tarragon or chives, optional
Directions:
In a saucepan, heat butter and oil. Sauté carrot, celery, and shallot until soft.
Add garlic, tomato paste, and sherry. Simmer 3 minutes.
Pour in seafood stock and bring to a boil. Reduce heat and simmer 10 minutes.
Blend until smooth. Return to pot and stir in cream, paprika, and lobster.
Warm gently. Season to taste. Garnish with herbs.
20. Shrimp & Fennel Bisque with Cognac
Ingredients:
2 tbsp butter
1 tbsp olive oil
1 fennel bulb, thinly sliced
1 shallot, diced
2 garlic cloves, minced
1/4 cup cognac or brandy
1 tbsp tomato paste
2 cups seafood or shrimp stock
1/2 cup heavy cream
1/2 lb medium shrimp, peeled and deveined
Salt and pepper to taste
Fresh dill, for garnish
Directions:
In a pot, heat butter and oil. Sauté fennel, shallot, and garlic until tender.
Add tomato paste and cook 1 minute. Deglaze with cognac.
Pour in seafood stock and simmer 10 minutes.
Add shrimp and cook until pink, about 3 minutes.
Blend soup until smooth, then return to pot and stir in cream.
Season and serve garnished with dill.
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