Beyond Basic Broth: 14 Late Fall Soups to Keep You Seriously Warm and Cozy

As the weather finally starts to turn cold and the leaves start their fall color thing, you know what that means  yep, soup season has officially begun. And let’s face it, is there really anything better than cozied up with a warm bowl of soup when it’s cold outside? It’s one of those types of meals that just makes the whole world right. Warm, comforting, and just plain super cozy  like having on your coziest sweater, but for your stomach.

We’re not even discussing basic soups, mind you. These recipes actually delve into the entire fall comfort. Sweet carrots, mushrooms with an earthy flavor, parsnips with butter, and squash and sweet potatoes with cream. All that deliciousness that just simply tastes like fall, to begin with, and then you add on such as fresh herbs, a bit of ginger or cinnamon, and of course  some cheesy, rich goodness because why not.

Here’s a rundown of fourteen seriously tasty soup recipes that will have you never wanting to leave the house again. Whether you’re a thick stew kind of person, a smooth purée person, a noodle-y broth person, or a spicy chili kind of person  there’s something in here for you. Bonus points if you start with your own broth (no stress, though). These soups are perfect served with some crusty bread or your other go-to fall goodness. Let’s do it.

1. Classic French Onion Soup

French onion soup’s got the fancy-cozy thing going for it. It’s decadent and full of flavor, and yeah  that cheesy bread crouton on top is the true star. It’s not quickest to make, but it’s well and totally worth it.

French Onion Soup

This classic French Onion Soup recipe features deeply caramelized onions deglazed with red wine, simmered in a rich beef broth. It's finished with crusty baguette slices generously topped with bubbly, golden Gruyere cheese, broiled to perfection. A comforting and flavorful dish, perfect for a warming meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course lunch/dinner

Cuisine French

Servings 4 people

Calories 3176.3 kcal

Equipment

• 1 Large Pot or Dutch Oven
• 1 Baking Sheet
• 1 Ladle
• 1 Sharp Chef's Knife
• 1 Cutting Board

Ingredients

  

Main

• 1/2 cup unsalted butter
• 4 onions sliced
• 2 garlic cloves chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine about 1/2 bottle
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth
• 1 baguette sliced
• 1/2 pound grated Gruyere

Instructions

 

• Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
• When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.
• Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Notes

The success of French Onion Soup hinges on the caramelization of the onions; cook them slowly over medium-low heat until deeply golden brown, not just soft, for maximum flavor. Don't rush the process, as this develops the soup’s backbone. When deglazing with red wine, reduce it completely to concentrate its essence. Ensure you cook the flour for at least 10 minutes to eliminate any raw taste, which can ruin the soup's texture and flavor. For the cheese croutons, keep a close eye on them under the broiler as they can burn quickly. Using a good quality beef broth will significantly elevate the soup. For an impressive presentation, use oven-safe bowls to broil the cheese directly on top of the soup after ladling.

If you don’t happen to have those magic oven-safe bowls for broiling the cheese, no worry. Just put your toast and cheese into your own bowl in the first place and spoon the hot soup over it. The heat will just melt everything beautifully, and you’ll get to have the same gooey, cheesy pulls in each bite.

2. The Best Ever Tomato Soup

You can’t have fall without tomato soup and grilled cheese. It’s one of those old standbys that never, ever gets old. Warm, creamy soup topped with a buttery, crunchy sandwich? Complete comfort food.

Best Tomato Soup Ever

This simple yet robust tomato soup combines sautéed onions with diced tomatoes and tomato juice, expertly balanced with sugar and chicken base. Finished with a touch of cream, sherry, and fresh herbs, it yields a comforting and flavorful dish that's perfect as a main course or side.

Print Recipe Pin Recipe

Cook Time 25 minutes mins

Total Time 25 minutes mins

Course lunch/dinner

Cuisine French

Servings 6 people

Calories 2648.5 kcal

Equipment

• 1 Large Pot or Dutch Oven
• 1 Chef's knife
• 1 Cutting Board
• 1 Measuring Spoons and Cups
• 1 Ladle or Stirring Spoon

Ingredients

  

Main

• 1 medium white or yellow onion
• 6 tablespoons 3/4 stick butter
• Two 14.5-ounce cans diced tomatoes
• One 46-ounce bottle or can tomato juice
• 3 to 6 tablespoons sugar
• 1 or 2 tablespoons chicken base or 3 chicken bouillon cubes
• Freshly ground black pepper
• 1 cup sherry optional
• 1 1/2 cups heavy cream
• 1/4 cup chopped fresh basil
• 1/4 cup chopped flat-leaf parsley

Instructions

 

• To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
• Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
• Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
• Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
• Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
• Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
• Serve the soup warm!

Notes

Balancing the acidity of tomatoes is paramount; always start with the lower end of sugar and taste, adjusting incrementally until the desired balance is achieved. The type and ripeness of tomatoes can significantly affect this. For the chicken base, err on the side of caution and add less initially, as it can be quite potent – you can always add more but can't remove it. To enhance richness, consider deglazing the pot with a splash of white wine after sautéing onions, before adding tomatoes. For a silkier texture, you can briefly blend a portion or all of the soup with an immersion blender before adding cream and herbs. Fresh basil and parsley are non-negotiable for the bright, aromatic finish.

Seriously, the best part might be tearing off a little piece of grilled cheese and submerging it directly into the soup. It’s ridiculously simple but somehow always exactly right, especially on a cool day.

3. Hearty Beef and Barley Soup

Rich Beef Barley Soup

This recipe yields a robust and hearty beef barley soup, featuring browned beef oxtails, an aromatic vegetable medley, and tender pearled barley. The process involves browning the meat, simmering it with vegetables and broth, and incorporating separately cooked barley for ideal texture. It's a comforting and flavorful dish perfect for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 3205.6 kcal

Equipment

• 1 Large Pot or Dutch Oven Essential for browning meat and simmering soup.
• 1 Slotted Spoon For removing oxtails and skimming fat.
• 1 Chef's knife For chopping vegetables.
• 1 Cutting Board For safe and efficient vegetable preparation.
• 1 Colander For draining cooked barley.

Ingredients

  

Main

• 1 tablespoon good olive oil
• 2 pounds beef oxtails
• Kosher salt and freshly ground black pepper
• 2 cups chopped leeks white and light green parts (2 leeks)
• 2 cups 1/2-inch diced carrots (4 carrots)
• 1 cup chopped yellow onion
• 1 cup 1/2-inch diced celery (2 stalks)
• 2 garlic cloves minced
• 2 sprigs fresh thyme leaves
• 3 bay leaves
• 10 cups canned beef broth
• 1 cup pearled barley

Instructions

 

• Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
• Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
• Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
• When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

Notes

1. Browning the oxtails thoroughly is crucial for developing deep, rich flavor in the soup. Don't rush this step. 2. Skimming the fat after simmering ensures a cleaner, less greasy mouthfeel. A gravy separator can also assist. 3. Cooking the barley separately prevents the soup from becoming overly starchy and allows for better control of the barley's texture. Always taste and adjust seasoning at the end; beef broths vary in sodium content. For an even richer broth, roast the oxtails slightly before browning in the pot.

This one’s a meal all on its own. Beef and barley soup is filling, savory, and has that stick-to-your-ribs vibe that’s perfect when the weather turns cold.

Pair it with a slice of brown bread or even better, something warm and buttery and you’ve got dinner. It’s one of those soups that tastes even better the next day too.

4. Tex-Mex Chili

Need to serve a crowd? This chili works. It’s loaded with pieces of beef, beans, and a reasonable mix of spices to add some real flavor.

Sunny's Tex-Mex Chili Mac Skillet

This easy Tex-Mex Chili Mac Skillet recipe combines seasoned ground beef, marinara, and pasta, all topped with melted cheese and fresh jalapenos. Prepared in a single cast-iron pan, it’s a quick and flavorful dish perfect for a family meal. The process involves browning beef with toasted spices, simmering in marinara, then topping with cheese and baking until golden and bubbly.

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 3773.3 kcal

Equipment

• 1 Large Cast-Iron Pan Essential for stovetop cooking and oven/grill finishing.
• 1 Heat-Resistant Spatula or Wooden Spoon For browning beef and stirring ingredients.
• 1 Set of Measuring Spoons For accurate measurement of spices.

Ingredients

  

Main

• 2 tablespoons olive oil
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 pound ground beef 80 percent meat/20 percent fat
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 cups marinara sauce pick one with personality!
• One 8.5-ounce bag microwaveable pasta such as rotini, elbows or penne
• 2 cups shredded Mexican cheese blend
• 2 jalapenos thinly sliced into rounds
• Greek yogurt or sour cream and sliced scallions for garnish

Instructions

 

• Preheat the oven or a grill to 375 degrees F.
• Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
• Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.

Notes

Ensure your cast-iron pan is adequately hot before toasting spices to unlock their full aromatic potential, about 2 minutes. When browning the ground beef, break it down well to maximize surface area for even browning, which develops deeper flavor. Using 80/20 ground beef provides enough fat for richness without being greasy. The 'microwaveable pasta' is essentially pre-cooked; avoid over-stirring once added, as it will continue to cook in the sauce. For the marinara, select a robust, well-seasoned variety as it forms the base flavor. For presentation and an extra kick, ensure the jalapeno slices are thinly cut and evenly distributed. The bake/grill step is crucial for achieving a golden, bubbling cheese crust; keep an eye on it to prevent burning. The Greek yogurt or sour cream and scallions are not just garnish; they offer a cooling contrast and fresh texture, balancing the rich chili mac.

Wanna make it really good? Throw in some minced chipotle peppers in adobo sauce during cooking. That will add some smoky heat that brings it to the next level without overpowering it.

5. Lemony Chicken Noodle Soup

This is not your typical chicken noodle soup, but in a positive way. It is still homey but with a little twist thanks to the lemon and dried basil.

Chicken Noodle Soup Recipe

This recipe guides you through creating a comforting and flavorful homemade chicken noodle soup. Starting with a deeply savory homemade chicken stock, it combines tender shredded chicken, al dente egg noodles, and perfectly cooked vegetables for a classic, hearty meal that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course lunch/dinner

Cuisine asian

Servings 4 people

Calories 4753.7 kcal

Equipment

• 1 Large Stockpot For preparing chicken stock and the soup base
• 1 Cutting Board
• 1 Chef's knife
• 1 Fine-Mesh Strainer For straining homemade chicken stock
• 1 Wooden Spoon or Ladle For stirring and serving

Ingredients

  

Main

• 2 tablespoons extra-virgin olive oil
• 1 medium onion chopped
• 3 garlic cloves minced
• 2 medium carrots cut diagonally into 1/2-inch-thick slices
• 2 celery ribs halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock recipe follows
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley finely chopped
• 1 whole free-range chicken about 3 1/2 pounds, rinsed, giblets discarded
• 2 carrots cut in large chunks
• 3 celery stalks cut in large chunks
• 2 large white onions quartered
• 1 head of garlic halved
• 1 turnip halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Instructions

 

• Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Notes

1. The foundation of a truly exceptional chicken noodle soup is a rich, flavorful homemade chicken stock. Don't rush this step; a long, gentle simmer extracts maximum flavor. Skim impurities regularly for a clearer broth. 2. Cut your soup vegetables (onions, carrots, celery) consistently for even cooking and a pleasing presentation. 3. Be mindful not to overcook the egg noodles; they should be al dente to maintain texture. Adding them too early can lead to mushy results. 4. Season the soup progressively—taste and adjust salt and pepper throughout the process, especially after adding the noodles, as they absorb seasoning. 5. Fresh parsley added at the very end provides a vibrant, aromatic finish and brightens the overall flavor profile.

The lemon adds a pleasant brightness that cuts through the richness, and the basil gives it a fresh flavor without needing to chop a lot of herbs. It’s a little bit of alteration that makes it so much more interesting than the original.

6. Pretty Autumn Soup

This one is as adorable as it is yummy. It’s made with carrots, squash, and sweet potatoes, so it’s just so bright and colorful and just looks like fall in a bowl.

Pretty Autumn Soup Recipe

This 'Pretty Autumn Soup' is a vibrant, healthy purée featuring butternut squash, sweet potato, and carrots, blended smoothly with fat-free milk and orange juice concentrate. It's a quick and nourishing dish, finished with a fresh garnish of reduced-fat sour cream, minced chives, and toasted sesame seeds for a delightful textural and flavor contrast, perfect for a light lunch or dinner.

Print Recipe Pin Recipe

Total Time 15 minutes mins

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 779.9 kcal

Equipment

• 1 Large Pot or Saucepan
• 1 Immersion Blender Or standard blender
• 1 Chef's knife
• 1 Cutting Board
• 1 Measuring Cups and Spoons

Ingredients

  

Main

• 2-1/2 cups cubed peeled butternut squash
• 1 large sweet potato peeled and cubed
• 3 medium carrots sliced
• 1/4 cup thawed orange juice concentrate
• 3 cups fat-free milk
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 tbsp reduced-fat sour cream
• 2 tbsp minced chives
• 1 tbsp sesame seeds toasted

Instructions

 

• Peel and cube the butternut squash and sweet potato; slice the carrots into uniform pieces.
• In a large pot or saucepan, combine the prepared vegetables with enough water to just cover them. Bring to a boil, then reduce heat and simmer until the vegetables are very tender, about 10-15 minutes.
• Carefully drain the cooked vegetables, reserving about 1/2 cup of the cooking liquid.
• Return the tender vegetables to the pot. Add the fat-free milk, orange juice concentrate, salt, and pepper.
• Using an immersion blender, blend the mixture directly in the pot until it is completely smooth and creamy. Alternatively, transfer the mixture in batches to a standard blender and process until smooth.
• If the soup is too thick, add a little of the reserved cooking liquid or additional milk until your desired consistency is reached.
• Heat the soup gently over low heat, stirring constantly, until warmed through. Do not bring to a rolling boil after milk has been added.
• Taste the soup and adjust seasonings (salt, pepper) as needed.
• While the soup is warming, prepare the garnishes: mince the chives and ensure sesame seeds are toasted.
• Ladle the hot soup into individual bowls and garnish each serving with a swirl of reduced-fat sour cream, a sprinkle of minced chives, and toasted sesame seeds before serving.

Notes

While the recipe lists 15 minutes total time, cooking raw squash and sweet potatoes until tender typically takes longer. To achieve this speed, consider steaming or pressure cooking the vegetables beforehand, or ensure they are cut into very small, uniform pieces for faster cooking. For a richer, deeper flavor profile, consider roasting the squash, sweet potatoes, and carrots with a drizzle of olive oil and a pinch of warming spices like nutmeg or ginger before pureeing. This caramelizes their natural sugars, adding complexity. Always blend the soup thoroughly for a silky-smooth texture; if using a standard blender, work in batches. Adjust the soup's consistency with additional milk or reserved vegetable cooking liquid to your preference. Garnishing with fresh chives, a swirl of sour cream, and toasted sesame seeds adds visual appeal and textural contrast.

You can dress it up too  add a swirl of sour cream, sprinkle on some sesame seeds or chopped nuts, maybe some chives or fried shallots. Whatever you’ve got on hand, really. Plus, it’s on the lighter side, so if you’re trying to keep things a bit healthy, this one work great.

7. Grandmother’s Southern Chicken ‘n’ Dumplings

Now this is comfort food. This is the type of recipe that will make your kitchen smell amazing and fill your home with that slow-cooked deliciousness.

Chicken and Dumplings

This classic chicken and dumplings recipe offers a comforting, hearty meal. Whole chicken pieces are browned and simmered with aromatic vegetables in a flavorful broth. Light and fluffy dumplings, made from flour and cornmeal, are then dropped into the simmering pot, creating a thick, soul-warming stew. Ideal for a cozy dinner.

Print Recipe Pin Recipe

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 7779.4 kcal

Equipment

• 1 Large Dutch Oven Or heavy-bottomed stockpot for browning and simmering
• 1 Large Mixing Bowl For preparing dumpling dough
• 1 Whisk Or spatula for mixing and stirring
• 1 Fine-mesh Sieve For sifting dry dumpling ingredients
• 1 Tongs For handling chicken pieces

Ingredients

  

Main

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 whole chicken cut into pieces (cut-up fryer)
• Salt and freshly ground black pepper
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery
• 1 medium onion finely diced
• 1/2 teaspoon ground thyme
• 1/4 teaspoon turmeric
• 6 cups low-sodium chicken broth
• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 heaping tablespoon baking powder
• 1 teaspoon kosher salt
• 2 cups half-and-half
• 2 tablespoons all-purpose flour
• 2 tablespoons minced fresh parsley optional
• Salt as needed

Instructions

 

• For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
• In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
• For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
• Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
• Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.

Notes

Achieving a rich flavor starts with properly browning the chicken; ensure the pot is hot and don't overcrowd it, browning in batches if necessary. The turmeric in the broth not only adds a beautiful golden hue but also a subtle, earthy depth. For the dumplings, resist the urge to overmix the dough, as this can lead to tough dumplings. Handle gently. When the dumplings are simmering, avoid lifting the lid frequently to maintain consistent steam and heat, ensuring they cook through evenly. Finally, taste and adjust seasoning before serving; a touch more salt can elevate all the flavors, and fresh parsley adds a vibrant finish.

It does take a bit of time, especially if you’re preparing the dumplings from scratch, but that’s sort of the point. Save this one for Saturday or Sunday when you can simmer it away and just enjoy the experience. It’s old-fashioned in the best sense of the word.

8. Simple Mulligatawny Soup

If you want to do something other than your usual curry, this is a nice blend of Indian and British spices. It’s creamy, lightly spiced, and rather scented surprisingly so, but rather reassuring.

It’s one of those soups that smells amazing while it’s cooking and somehow tastes even better. A little sweet, a little savory, and a lot flavorful. Definitely one to keep in the rotation if you’re into trying new things.

9. White Bean Chicken Chili

This chili is a great substitute for the classic beef one if you want a lighter version. It’s just as filling and rich but less strong-tasting and the spice just strong enough to get you warm without overpowering you.

White Chicken Chili

This recipe presents an easy-to-make, hearty white chicken chili. It features tender shredded chicken, two types of white beans—half mashed for creaminess—and a flavorful broth infused with aromatic peppers, onion, garlic, and a blend of earthy spices. Quick to prepare, it's perfect for a comforting meal, topped with sour cream, crushed tortilla chips, and fresh lime.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 4473 kcal

Equipment

• 1 Large Dutch Oven Essential for simmering the chili
• 1 Potato Masher For mashing half of the white beans
• 1 Chef's knife For chopping vegetables
• 1 Cutting Board For safe and efficient prep work
• 1 Measuring Spoons For accurate spice measurements

Ingredients

  

Main

• 2 14.5-ounce cans white beans
• 1 tablespoon canola oil
• 1 medium jalapeno pepper minced
• 2 medium poblano peppers chopped
• 1 large onion chopped
• 4 garlic cloves minced
• Kosher salt and freshly ground black pepper
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ancho chili powder
• 4 cups low-sodium chicken broth
• 2 limes juiced, plus lime wedges, for serving
• 1 rotisserie chicken skin removed and meat shredded
• 1/4 cup chopped cilantro leaves
• Sour cream for topping
• Tortilla chips coarsely crushed, for topping

Instructions

 

• Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
• Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
• After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Notes

For deeper flavor, ensure spices are properly toasted for 1 minute until fragrant; this blooming process enhances their aromatic compounds. The combination of mashed and whole beans provides a wonderfully varied texture, adding body without requiring a roux. To control heat, adjust the amount of jalapeno; for more depth and less direct heat, consider removing the seeds and membranes. Freshly squeezed lime juice is crucial for brightness and balancing the richness of the chili. While rotisserie chicken is convenient, home-cooked shredded chicken (e.g., poached or roasted) can offer a cleaner flavor profile. Don't skip the garnishes; sour cream adds creamy coolness, crushed tortilla chips provide a satisfying crunch, and fresh cilantro and lime wedges brighten every bite. This chili often tastes even better the next day as flavors meld.

Serve it up with biscuits or tortillas and you have a full-on comfort food meal. It’s also a great option if you want something a bit different but still sound classic.

10. Simple Taco Soup

This one’s a total lifesaver on busy nights. Taco soup is easy to throw together and full of bold, fun Flavors like taco night, but in soup form.

Simple Taco Soup

This simple taco soup is a hearty, flavorful dish perfect for a quick weeknight meal. Ground beef is browned and combined with an array of canned beans, corn, tomatoes, and seasoned with taco and ranch mixes. Ready in under 30 minutes, it's a convenient and comforting one-pot meal that delivers classic taco flavors in a satisfying soup form.

Print Recipe Pin Recipe

Total Time 25 minutes mins

Course lunch/dinner

Cuisine Mexican

Servings 6 people

Calories 3747 kcal

Equipment

• 1 Large Pot or Dutch Oven
• 1 Wooden Spoon or Spatula
• 1 Can Opener
• 1 Colander for rinsing beans
• 1 Ladle

Ingredients

  

Main

• 2 pounds ground beef
• 1 1.25 ounce package taco seasoning mix
• 1 1/2 cups water
• 1 15 ounce can mild chili beans
• 1 15.25 ounce can whole kernel corn, drained
• 1 15 ounce can pinto beans, rinsed and drained
• 1 14.5 ounce can stewed tomatoes
• 1 10 ounce can diced tomatoes with green chile peppers
• 1 4 ounce can chopped green chilies
• 1 1 ounce package ranch salad dressing mix

Instructions

 

• Brown ground beef in a large pot or Dutch oven over medium heat, breaking it up with a wooden spoon until no pink remains.
• Carefully drain any excess fat from the browned beef.
• Return the beef to the pot, then stir in 1 1/2 cups water and the taco seasoning mix. Bring the mixture to a simmer.
• While the beef simmers, rinse and drain the pinto beans and whole kernel corn using a colander.
• Add the un-drained mild chili beans, the rinsed and drained corn, the rinsed and drained pinto beans, the stewed tomatoes, the diced tomatoes with green chile peppers, and the chopped green chilies to the pot with the beef.
• Stir in the package of ranch salad dressing mix until well combined.
• Bring the soup to a gentle boil, then reduce the heat to low.
• Cover the pot and let the soup simmer for at least 15-20 minutes, allowing all the flavors to meld. Stir occasionally to prevent sticking.
• Taste the soup and adjust seasonings if desired, adding more salt, pepper, or a pinch of chili powder for extra depth.
• Ladle the hot soup into bowls and serve immediately, optionally garnished with your favorite taco toppings like shredded cheese, sour cream, or crushed tortilla chips.

Notes

To reduce sodium and improve texture, always rinse and drain canned beans thoroughly before adding them. For a richer, deeper flavor, allow the soup to simmer for at least 30-45 minutes after combining all ingredients, letting the spices fully meld. Consider browning the ground beef until well-caramelized before draining the fat; this builds a strong flavor base. If you prefer a milder soup, use mild diced green chiles and mild taco seasoning. For a spicier kick, a pinch of cayenne or a few dashes of hot sauce can be added. Serve with fresh cilantro, shredded cheese, sour cream, or crushed tortilla chips for added texture and flavor.

Set out some toppings sour cream, green onions, crushed tortilla chips and let everyone customize their own bowl. If you’re feeling fancy, homemade chips make it extra good, but even the bagged kind totally work.

11. Cheesy Wild Rice Soup

Wild rice takes a long time to cook from scratch, so this option uses a boxed mix in an effort to save time. The reward? An extra-rich, cheesy soup that eats much more indulgently than it tastes.

Cream of Wild Mushroom Soup

This rich and flavorful Cream of Wild Mushroom Soup recipe guides you through preparing a deeply savory mushroom stock from stems and creating a velvety soup base with leeks and mushroom caps. Finished with half-and-half and heavy cream, it delivers a luxurious texture and profound earthy taste, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course lunch/dinner

Cuisine French

Servings 5 people

Calories 1348.5 kcal

Equipment

• 2 Large Pots One for stock, one for soup base
• 1 Fine-Mesh Strainer For straining mushroom stock
• 1 Cutting Board
• 1 Chef's knife
• 1 Wooden Spoon or Ladle For stirring and serving

Ingredients

  

Main

• 5 ounces fresh shiitake mushrooms
• 5 ounces fresh portobello mushrooms
• 5 ounces fresh cremini or porcini mushrooms
• 1 tablespoon good olive oil
• 1/4 pound 1 stick plus 1 tablespoon unsalted butter, divided
• 1 cup chopped yellow onion
• 1 carrot chopped
• 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves divided
• Kosher salt
• Freshly ground black pepper
• 2 cups chopped leeks white and light green parts (2 leeks)
• 1/4 cup all-purpose flour
• 1 cup dry white wine
• 1 cup half-and-half
• 1 cup heavy cream
• 1/2 cup minced fresh flat-leaf parsley

Instructions

 

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Notes

1. Mushroom Handling: Always wipe mushrooms clean with a dry paper towel instead of washing them. Mushrooms are like sponges and will absorb water, which can dilute their flavor and prevent proper browning. Browning is key for deep umami.2. Flavor Foundation: Ensure thorough browning of the mushroom stems for the stock and the leeks/mushroom caps for the soup. This Maillard reaction develops a rich, complex flavor that is essential for a truly great mushroom soup. Don't rush these steps.3. Stock Concentration: The specified stock volume (4.5 cups) is important for consistency. If you have less, add water. If you want a more intense mushroom flavor, you can simmer the stock slightly longer to reduce it further before adding to the soup base.4. Cream Integration: Once the half-and-half and heavy cream are added, do not bring the soup to a boil. Gentle heating is crucial to prevent the dairy from curdling, ensuring a silky, smooth texture. Maintain a low simmer just until heated through.5. Seasoning: Taste and adjust seasoning at every stage, especially after adding the stock and then again after the cream. Flavors can change as the soup reduces and dairy is incorporated. A final pinch of salt and pepper can make all the difference.

The base is a can of cream of potato soup, and that’s quick and easy. It’s the kind of recipe you reach for when you want something comforting but are not in the mood to spend all day at the stove.

12. Upstate Minestrone Soup

This soup’s got a New York upstate origin and is full of loads of vegetables. It’s hearty, nice-looking, and tastes incredibly fresh like it would be at an Italian family restaurant.

Upstate Minestrone Soup

This hearty Upstate Minestrone Soup combines savory kilbasa with a medley of fresh vegetables like zucchini, cabbage, carrots, onions, and garlic in a rich beef broth and diced tomato base. Seasoned with basil, salt, and pepper, and fortified with great northern white beans, it's a flavorful and comforting dish perfect for a warming meal, serving up to 8.

Print Recipe Pin Recipe

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 1055.9 kcal

Equipment

• 1 Large Stock Pot Preferably a heavy-bottomed pot or Dutch oven for even heat distribution.
• 1 Chef's knife
• 1 Cutting Board
• 1 Ladle
• 1 Measuring Spoons

Ingredients

  

Main

• 1 teaspoon Basil ; crumbled
• 2 small Zucchini ; sliced
• 1 28 oz can diced tomatoes ; undrained
• 2 10 3/4 oz can Beef broth
• 2 cups Cabbage ; finely shredded
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 can great northern white beans ; drained & rinsed
• 1 lb Kilbasa ; sliced 1/2" thick
• 1 tablespoon Extra virgin olive oil
• 1 cup onion ; diced
• 1 clove Garlic ; finely diced
• 1 cup Carrot ; sliced

Instructions

 

• Prepare all vegetables: dice the onion and garlic, slice the carrots and zucchini, and finely shred the cabbage. Slice the kilbasa into 1/2-inch thick pieces.
• Heat the extra virgin olive oil in a large stock pot or Dutch oven over medium-high heat.
• Add the sliced kilbasa to the hot oil and cook until lightly browned, then remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
• Reduce heat to medium, add the diced onion and sliced carrot to the pot, and sauté for 5-7 minutes until softened.
• Add the finely diced garlic to the pot and cook for another minute until fragrant.
• Return the browned kilbasa to the pot. Stir in the undrained diced tomatoes, beef broth, crumbled basil, salt, and black pepper. Bring the mixture to a simmer.
• Add the shredded cabbage and sliced zucchini to the pot. Continue to simmer for 10-15 minutes, or until the vegetables are tender-crisp.
• While the soup simmers, drain and thoroughly rinse the great northern white beans.
• Stir the rinsed white beans into the soup and heat through for 2-3 minutes.
• Taste the soup and adjust seasoning if necessary before serving hot.

Notes

To build a robust flavor base, ensure the onions and garlic are properly sweated until translucent before adding other vegetables. For enhanced depth, lightly brown the sliced kilbasa in the olive oil before adding the aromatics; this renders some fat and adds a rich, savory crust. Add harder vegetables like carrots first, allowing them to soften slightly before introducing zucchini and cabbage to maintain their texture. Always rinse canned beans thoroughly to remove excess sodium and starch. Taste and adjust seasoning (salt, pepper, basil) at the end, as broth and canned goods contribute sodium. For a brighter finish, consider fresh basil or a pinch of dried oregano. A drizzle of quality olive oil and a sprinkle of grated Parmesan cheese or a dollop of pesto just before serving would elevate this hearty minestrone.

Serve with garlic bread (cheesy if you’re going all out) and you’ve got a healthy-ish meal that’s also comforting. Definitely a winner on weeknights.

13. Vegan Squash Soup with Naan Croutons

This vegan option, but I promise you won’t even know. It’s so rich and flavorful and amazingly creamy with canned pumpkin and coconut milk.

Easy Tomato Soup and Grilled Cheese Croutons

This recipe delivers a comforting and flavorful tomato soup, elevated by the addition of delicate orzo and a touch of cream. It's perfectly complemented by homemade, crispy grilled cheese croutons made with Gruyere, offering a delightful textural contrast and a gourmet touch to a classic pairing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 2442.2 kcal

Equipment

• 1 Dutch Oven or Large Pot For preparing the soup base
• 1 Medium Saucepan For cooking the orzo
• 1 Large Skillet For making the grilled cheese croutons
• 1 Wooden Spoon or Spatula For stirring and sautéing
• 1 Box Grater For grating Gruyere cheese

Ingredients

  

Main

• 3 tablespoons good olive oil
• 3 cups yellow onions chopped (2 onions)
• 1 tablespoon minced garlic 3 cloves
• 4 cups chicken stock preferably homemade
• 1 28-ounce can crushed tomatoes, preferably San Marzano
• Large pinch of saffron threads
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• 1/2 cup orzo
• 1/2 cup heavy cream
• Grilled Cheese Croutons recipe follows
• 4 1/2-inch-thick slices country white bread
• 2 tablespoons unsalted butter melted
• 4 ounces Gruyere cheese grated

Instructions

 

• In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
• Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
• Serve hot with Grilled Cheese Croutons scattered on top.

Notes

Achieving deeply golden onions is crucial for building a rich flavor base; don't rush this step. The saffron threads benefit from a brief "blooming" period in the hot stock to release their full aroma and color. For the grilled cheese croutons, ensure the buttered bread is toasted slowly over medium-low heat to achieve a golden crust and fully melted cheese without burning. Using high-quality San Marzano tomatoes will significantly elevate the soup's natural sweetness and depth. Orzo is added partially cooked, as it will finish absorbing liquid and flavors directly in the soup, preventing it from becoming mushy. Adjust seasoning, especially salt and pepper, to taste before serving.

The naan croutons add a wonderful crunch, but if you can’t find naan, pita chips work just as well. It’s one of those soups that will make you feel like you’re in a fancy restaurant but is actually really easy  and the added bonus is that it’s healthy.

14. Autumn Pumpkin Chili

Here’s a holiday spin on chili using ground turkey and canned pumpkin. It’s traditional chili taste but with a little holiday spin that makes it fresh and exciting.

Add more chili powder or some warm spices like cumin or cinnamon if you like it hot. It’s basically customizable and just a nice change from the traditional chili without being too out there.

Autumn Pumpkin Chilli Recipe

This recipe delivers a hearty autumn chili featuring lean ground turkey, colorful bell peppers, and the unique sweetness of pumpkin. It's a comforting and flavorful dish, perfect for a cozy meal, offering a delightful twist on traditional chili with its earthy and subtly sweet profile.

Print Recipe Pin Recipe

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 1153.2 kcal

Equipment

• 1 Large Pot or Dutch Oven
• 1 Cutting Board
• 1 Chef's knife
• 1 Wooden Spoon or Spatula
• 1 Measuring Spoons

Ingredients

  

Main

• 1 medium chopped onion
• 1 small chopped green pepper
• 1 small chopped sweet yellow pepper
• 1 tablespoon canola oil
• 1 minced garlic clove
• 1 pound ground turkey
• 1 can 15 ounces solid-pack pumpkin or fresh blended pumpkin
• 1 can 14 ½ ounces undrained diced tomatoes
• 4 ½ teaspoons chili powder
• ¼ teaspoon salt

Instructions

 

• Chop the onion, green pepper, and sweet yellow pepper. Mince the garlic clove.
• Heat canola oil in a large pot or Dutch oven over medium heat.
• Add chopped onion and both bell peppers to the pot and sauté until softened, about 5-7 minutes.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the ground turkey to the pot, breaking it up with a spoon. Cook until thoroughly browned, about 8-10 minutes. Drain any excess fat if necessary.
• Stir in the solid-pack pumpkin (or fresh blended pumpkin), undrained diced tomatoes, chili powder, and salt.
• Bring the mixture to a gentle boil, then reduce the heat to low.
• Cover and simmer for at least 20-30 minutes, or longer for flavors to meld, stirring occasionally to prevent sticking.
• Taste the chili and adjust salt and chili powder if needed.
• Ladle the chili into bowls and serve warm, optionally with your favorite toppings.

Notes

For a richer flavor, ensure the ground turkey is well-browned before adding other ingredients; this develops a deep umami base. If using fresh pumpkin, ensure it's cooked until very tender before blending, or roast it first for added sweetness. Don't rush the simmering process; allowing the chili to simmer for at least 30 minutes, or even longer, lets the flavors meld beautifully. Adjust chili powder to your preferred spice level, and consider adding a pinch of smoked paprika for extra depth. Garnish with a dollop of sour cream, shredded cheddar, or fresh cilantro for enhanced flavor and presentation.

And there you have it fourteen comforting, flavorful, and easy soups to carry you through the fall. Some are classics, some slightly off the main path, but all have that warm, comforting feeling we’re all looking for when the temperatures start to fall. If you’re cooking for the clan or just throwing something together to chill in the fridge for the week, you’re actually pretty much guaranteed to find a new favorite here.