28 Fall Soups You'll Want To Slurp Right Up

When the weather turns crisp and the leaves start to fall, it's time to turn to all of the cozy, comforting meals — with soups and stews at the top of the list! Whether you prefer a hearty stew or veggie-packed soup (or even a yummy chili), we've got the warming recipes you'll want to spoon up in seconds. And, course, there's no better place to start than with classic chicken soup. This shortcut recipes is just as flavorful and soul-satisfying as Grandma's version, but where hers took several hours to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the bones and meat of a leftover roast chicken.

Although it has very few ingredients, this soup is intensely flavorful because the squash is browned before it's simmered. Simmering it in coconut milk instead of stock makes it extra rich and creamy. Don't skimp on the drizzle of olive oil at the end; it's there not only for presentation, but also to balance the flavor.

A bowl of tomato soup and a grilled cheese is a classic combo, so we decided to take it up a notch by putting the grilled cheese directly on top of the soup: Think French onion soup, but heartier and more colorful. Every bite is equal parts buttery, cheesy sandwich and tangy, savory soup. First, we make a quick homemade tomato soup, then broil up a batch of Cheddar and Muenster sandwiches in the oven. We put them together in classic soup crocks, then broil it all together with (yes!) more cheese on top. You may never think of “soup and sandwich” the same way again.

We tried all-sausage meatballs but found them heavy and dense—adding ground pork keeps them light but still extremely flavorful. Wilting the escarole at the end adds a texture and freshness that you won't get from spinach or a less-sturdy green. If you really want to up the umami factor you can always toss a Parmesan rind into the broth as it simmers, but we didn't miss it when made without.

We took the best part of this classic soup, all the sweet caramelized onions, and left behind all the fat. By steaming the onions to get the caramelization started, you can eliminate the need for the high amounts of butter and oil other recipes may call for. A small sprinkling of a good cheese at the end goes a long way.

Don't want to make a whole lasagna? This warming soup has all the flavors of the classic pasta dish, but is ready in just a fraction of the time. A sprinkle of fresh basil on top makes all the difference—it provides color, flavor, and a touch of brightness!

Fat-free evaporated milk is the secret ingredient in this creamy-yet-light soup. Be sure to use a good, extra-sharp Cheddar here—a little goes a long way in this wholesome recipe! A few dashes of salt, pepper, and nutmeg are all the additional flavor you need.

The high heat of an air fryer quickly caramelizes vegetables, giving this creamy soup deep flavor. The addition of a few dried spices adds warmth and seasoning. Drizzle the finished soup with crème fraîche or plain yogurt and sprinkle with pepitas and chopped chives for a delicious vegetarian meal that’s particularly weeknight-friendly.

Ellie’s delicious soup is packed with tons of fresh veggies and beans for protein. One batch makes six servings, so it's a great option for meal prep. For some extra flavor and a touch of salt, sprinkle on some Parmesan before eating!

Those aren't croutons on top of this creamy spiced-carrot soup—they're bits of curry-flavored, crispy fried tofu. It's a great way to sneak in some extra protein, especially if you're cooking for kids! This is one they'll gobble up again and again.

This pantry-friendly soup is as easy on the cook as it is on the wallet. All you need are the three cans (tomatoes, beans and mixed vegetables) and some staple seasonings. To give the soup extra body and a creaminess without adding dairy, mash some of the beans directly in the can. The result is a hearty, satisfying soup with minimal effort.

Thanks to your Instant Pot, the beans for this creamy soup don't need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don't have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).

The flavor of the butternut squash is highlighted by a pinch of nutmeg in this easy, classic recipe. It's silky-smooth texture isn't the work of cream or milk—it's all due to tender, pureed squash! It's a versatile soup that can stand proud next to any sandwich, salad, or autumn meal.

Thanks to chipotle peppers and spicy chili powder, this bold soup is sure to heat up those chilly fall nights. Top with a squeeze of lime juice and broken tortilla chips right before serving to add big flavor and crunch. You can prepare the chicken ahead of time if you'd like, but a rotisserie chicken also works beautifully here.

Nothing can compare to Ina's creamy mushroom soup. She features three different types of mushrooms: portobello, cremini and shiitake. A rich base of butter, cream and homemade stock bring the dish together.

This healthy soup has the perfect balance of sweet from the slow-cooked leeks and fennel, smoky from the paprika and spicy from the chile flakes. Roasted red pepper and a touch of vinegar add tang, and the kale and smashed and whole cannellini beans give it heartiness and body. A sprinkle of umami-rich Parmesan on top makes it extra satisfying.

Homemade meatballs are the secret to this soup's authentic Italian flavor. Curly endive adds color and texture. Serve with toasted bread on the side and Parmesan for sprinkling on top!

Tomato soup is always a favorite—and when it's Ree's comforting tomato soup, everyone's happy. Plus, you can make this the night before so that when it's time for lunch or dinner, all you have to do is reheat it. Her secret? She stirs in sherry at the end for a sweet, nutty flavor that enriches the tomatoes.

Ina's old-fashioned favorite is as easy to make as it is comforting and classic. Don't believe us? The recipe's 600+ five-star reviews more than speak for themselves.

The world of chicken soups is big and beloved, but this just might be the one you turn to again and again. Generous chunks of juicy chicken, colorful vegetables and just the right amount cream makes this a five-star recipe our readers can’t get enough of. Best of all, our tested recipe guides you through the easy steps that get this exceptional soup on the table in just 40 minutes.

If you prefer your soups on the chunkier side, you'll love this punched-up recipe. Ina starts with a tomato base, to which she adds roast chicken breast, celery, onions, carrots, and more! Serve with tortilla strips, avocado slices and sour cream for topping!

For richness, Ina stirs a bit of cream into her hearty potato soup. Creme fraiche adds extra creaminess and a slightly tart flavor. Deep-fried shallots add a great crispy texture contrast.

This healthy soup is such an easy weeknight dinner. Before leaving the house in the morning, toss the ingredients in the slow cooker and cook on high for eight hours. By dinnertime, you’ll have a hearty, veggie-packed soup that’s ready to go.

This sweet and spiced soup is all the flavors of fall in one cozy package. We use pre-made apple sauce for a shortcut here, but you could make your own if you prefer. Be sure to leave a few apple chunks for great texture!

Ina says this rich and hearty soup is one of her favorites. She adds fresh thyme for lots of fresh flavor, then finishes the soup with olive oil and Parmesan cheese. Don't forget the red wine or red wine vinegar! It adds depth of flavor and a touch of acidity to really complete the dish.

This comforting soup is an updated version of the recipe called for in the Cabbage Soup Diet, a fad weight-loss plan from the 90's. Even if you aren't looking to eat it for a week straight like the plan dictates, a batch of this low-fat, low-calorie soup made with 8 different veggies is always good to have on hand. Make a big batch on the weekend and you'll have a delicious lunch all week!

This soup is adaptable to fall’s unpredictable weather. When it’s cold out, serve the soup piping hot and topped with fried leeks. On warmer days, chill it and serve it with a garnish of chives.