fall soups

This Butternut Squash soup from Delish.com is an easy and comforting fall meal. 

Roasted Butternut Squash Soup

butternut squash,

potatoes,

olive oil

Kosher salt

black pepper

butter

onion, chopped

celery,

carrot,

thyme,

chicken broth

This is so great for a first-timer Corona self isolating cook like me. I added squash and Yukon gold potatoes to the roasting pan and some rosemary to the mirepoix on the stove. I also amped up the butter and used consommé powder( Osem brand) as I did not have liquid broth. also everything was about double for my go at it, as I am not sure how long we will all be staying home! It was really good and I am quite proud of myself for this achievement. Stay Healthy!

I’ve made this 4 times since December. I love having it for lunch w some homemade croutons. I have yet to use thyme in it but have tried it w an apple added during roasting process and it’s ALWAYS delicious. I’ve also tried it with both precut squash from Costco &amp; store bought squash. I tend to think fresh cut gives the most robust flavor, but precut is great if you are short on time. Thank you for a great recipe addition to my repertoire.

This is a family favorite.  I use sweet potatoes in mine and the apple. I believe that roasting the squash does make a difference.  I cut and seed mine and bake it and them peel and cube it sometimes.  It is easier to peel then.

Loved it! 
I made a couple of slight mods.
Used 1/2 qrt turkey broth and 1/2 qrt 10% cream. At the end added 1/2 cup dry (4gm) white wine to thin the soup. Still has a thick consistancy. Will make again.

tried this recipe tonight and it was delicious. I added a Granny Smith Apple, didn’t use butter and added coconut milk. I think those extra items were a delicious addition

Made this  tonite &amp; it&#39;s delicious. I omitted the potatoes &amp; it is still perfection! I was looking for a recipe that didn&#39;t call for cream so decided to try this out.  I added a tiny clove of chopped garlic to the coated cubes during roasting process. For the chicken stock,  I used a tbsp of &#34;Better Than Bouillon&#34; in 32 oz  of water (love BTB!).  Also added nutmeg,  a bit of ground rosemary &amp; a Tbsp of brown sugar. I&#39;m always happy to cut sprigs of our home-grown thyme. This recipe is a keeper!  Even hubby liked it and he doesn&#39;t eat soup!

<strong>This soup turned out absolutely delicious.  Wasn't hard or even time consuming.  I bought pre-cut squash and microwaved for couple minutes.  Added three raw baking potatoes chopped. Then popped it all into oven to bake for 1/2 hour with the olive oil, salt and pepper.   I prepared the other ingredients and sauteed, then put it all together with Vegan high protein organic broth.I didn't have an immersion blender so I just used my portable mixer.  It turned out a bit chunky with the mixer but I liked it that way. I will definitely make this again and store in freezer. I have a full tummy and satisfied palate.</strong>

I’m very disappointed with this recipe. I followed it precisely yet the flavor was bland. Roasting the squash in olive oil gave me a greasy mouth feel which I didn’t get when I made this soup with boiled squash. I added apple cider vinegar to cut the oily taste as well as a little cayenne pepper and several apples but nothing improved this soup..
i will not be using this recipe again.

Delicious! I cut the squash in half, roasted for an hour, scooped it out then added to the pot. Super easy!

I made this for our family Thanksgiving dinner and it was a HUGE hit. I followed the recipe almost exactly except I swapped out the chicken broth with a vegetable broth to keep vegetarian-friendly. Also, I added a teaspoon of nutmeg after everything was blended. I tripled the recipe, needed enough for 16 people, so keep that in mind for the nutmeg addition.
I used an immersion blender which made it so easy.
Great recipe, thanks. I'll be making this again!

This is so nummy!! I've got others in my family making it too! I added some cayenne for a little kick.

https://streaming.hearstdigitalstudios.com/df82e80e-4748-4a1d-b260-9d7eb48cee83/video_rover_16x9_1080p_hd_1584560606_18917.mp4

You Will Fall For This Amazingly Velvety Soup

Looking for the best slow cooker soup recipe? This Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup. Don't skip the tortilla croutons.

Slow-Cooker Chicken Tortilla Soup

chicken breasts

black beans,

corn

bell peppers, chopped

white onion, chopped

tomatoes

c. cilantro,

garlic,

tbsp. cumin

tbsp. chili powder

kosher salt

c. shredded Monterey jack

corn tortillas,

avocado,

Sour cream,

Lime wedges,

I double this recipe and make it at least twice a month...keep all the ingredients on hand so I can throw it all in, except for cilantro and avocado of course.  I add hatch chilis for spice and use chipotle chili powder instead of regular for a unique flavor.  And put the cheese on each serving not in top of it all.

Super easy and delicious. I used the meat off a rotisserie and it was ready much faster. I also agree to use a Mexican cheese blend and to put it on individual servings.

Best chicken tortilla soup, very easy to make. Love making this when i have people over. I get a ton of compliments. Thank you for the great recipe. This is definitely a keep, I have been making this for the last 2 years.

This was super easy and really yummy!! My family loved it. We didn't add the cheese until our bowls were dished up as suggested and it was perfect. I also added an extra cup of chicken stock to make sure it still had a good soup broth. I also put 1/2 tbsp of cumin instead or a full tbsp so it wasn't to over powering. We will definitely be making this again and enjoying the leftovers for the next couple days.

Great soup! It is definitely a keeper and will be a staple for my family! My only suggestion would be not to add the cheese to the entire batch of soup as it makes the leftovers look murky. Just add the cheese to individual servings! Other than that...perfect!

This soup is amazing!  So easy to make and the avocado and sour cream make it so creamy and rich. I will make this again and again

Delicious! This is just like the soup at my favorite restaurant.

I did not think this soup was very good. It just tasted like we threw a bunch of ingredients together -no depth of flavor. I told my husband no more slow cooker recipes unless I approve them.

Have this in the crockpot now. Can’t wait to try. I see it yields 6 serving but does anyone know how much 1 serving is? 1 cup? Thanks.

I was disappointed in this soup. It was very watery and bland. I added some tomato juice but it needed more corn, beans, spices.

This is by far the best chicken tortilla soup we have ever had!  Absolutely delicious!!

It turned out really great! I gotta tell ya, my husband and I both fell in love. The only things I changed is I cut the recipe in half (for the two of us) and added an ounce of cream cheese.
This is going down in my personal recipe book and will be a staple for my growing family years to come. Thank you to the creator of this. Kudos to you.

I am not a good cook at all and I was able to make this and it was Amazing!  My family loved it too. I added the cheese to each serving like suggested. It took me longer than suggested because like I said I am not good in the kitchen and I burned the first set of tortillas and had to redo them. It also took me a while to shred the chicken and cut up the cilantro and avocado. But it was worth it! Soooo yummy!!!

This soup was so so good!! I’m 20 and definitely no chef but my boyfriend said it was the best soup he’s ever had (and same here). It was incredibly easy to make, I threw everything in the pot and left for work and came back 6 hours later and my meal was done!!! Cheddar jack goes really well with it (I didn’t put it in the crockpot) as well as sour cream. Definitely making this for the rest of my life!!!!

https://streaming.hearstdigitalstudios.com/72485fa2-106b-424f-956c-6a08ed8377f4/video_rover_16x9_1080p_hd_1541807203_40106.mp4

This chicken soup is the easiest way to warm up.

Slow-Cooker Chicken Tortilla Soup is the No-Fuss Way to Enjoy a Hearty Meal!

In a medium pot, over medium heat, combine the drained lentils, onion, tomato, chile, ginger, garlic and enough water to cover. Bring to boil, then lower the

Red Lentil Soup

red lentils,

onion,

tomato,

green serrano chile, splt and seeded

ginger,

canola oil

cumin seeds

turmeric

paprika

cilantro, chopped

This healthy, hearty soup needs to be in your fall dinner line-up.

Tuscan Tortellini Soup

yellow onion, chopped

chicken sausage links,

(28-0z.) can crushed tomatoes

c. Swanson Chicken Broth

red pepper flakes

refrigerated cheese tortellini

(15-oz.) can white beans, drained

baby spinach

Parmesan,

Great recipe, made the original and tasted awesome. For a creamy, less acidic soup for my fellow heartburn brothers, adding some heavy cream makes it just as good but also a lot more rich

Love this recipe! It’s so tasty, like autumn/winter season in a bowl I swear. Very comforting. Plus it’s super easy and quick, every time I’ve made it it comes out amazing as if I’ve spent hours on it, very consistent recipe. It will be a forever staple in our house! Thanks for this delish-ness

Great soup. Flavorful. I used chicken andouille sausage as well as dried oregano and rosemary. About a teaspoon each.

I followed the recipe but used Swanson Handcrafted chicken broth. My whole family loved it. I will cut the amount of crushed red pepper next time. It was a bit too spiced with the heartburn issues I have.

This was great! Very tasty and super easy!

This recipe is wonderful! It is now one of my go to meals and family loves it!
I add ground sausage in addition to the links and an 8 oz. bag of spinach

Loved it used hot italian sausage instead and added green onions

This was so good. Followed the recipe exactly. I love that there is such a limited amount of ingredients so I dont have to buy a bunch of stuff that I dont use!! This is one of my new favorites.

Wow, is this a great soup!  I didn't alter much with the recipe.  I used a little less broth because I cooked the tortellini separately - I used 4 cups instead of 6.  I added a bit of parsley and basil but other than that, i just followed the directions.  Definitely be adding this to the dinner rotation!

This is one of my favorite recipes to make in the fall. I use hot Italian turkey sausage (the whole 1.25 lbs), a thing of frozen torts from Costco, and the whole 8 cups of chicken broth and it comes out great. If I use just 6 cups, it’s more stewy, which I also like.  I love the idea of throwing in a Parm rind next time. 

Big favorite for myself and my partner

https://streaming.hearstdigitalstudios.com/d17be117-a547-4c92-9321-772e09fe5e86/video_rover_16x9_1080p_hd_1536604812_36229.mp4

You'll Be Making Tuscan Tortellini Soup All Fall

Looking for an easy chili recipe? This Chili Mac & Cheese from Delish.com is insane.

Chili Mac & Cheese

beef

kidney beans, drained and rinsed

cumin

cayenne pepper

pasta,

c. shredded cheddar

chives,

Very good. Made this for a Sunday gathering, added a can of black beans, upped the ground beef to 2 lbs., the noodles (we use Muellers Jumbo Ridged Elbows for a lot of these recipes-perfect) to 1 lb, and substituted a packet of taco seasoning for the spices, upped the cheese until we thought it looked like enough-didn't measure-and set various hot sauces on the table. Served with cornbread. It has been requested again for  a "tweener"  dinner ("tweeners" is what we call the weekends between Thanksgiving and Christmas!)

This was really good, but definitely more chili than mac.

Delicious and easy!! 
I added more noodles and cheese

Had mine for years and it’s wonderful- a real workhorse

Perfect. I substituted ground sausage for the beef just cause I had some to use up. Its quite spicy enough without cayenne pepper fyi. Really love it and will make again and again. Its so easy too. Thank you

Delicious, easy and lots of food for modest price.

I liked it and so easy. I did add salt and pepper but I thought about adding fire roasted corn, so glad that someone had already thought of this.

https://streaming.hearstdigitalstudios.com/manual_upload/57d312d6e694aa77e8fbda4d/mp4/Chili_Mac___Cheese_Final_V2_1473450720_4000_hd_v3.mp4

This chili mac & cheese is the best of both comforting worlds...grab a spoon.

Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350°f oven. Set aside until cool enough to handle. Cut the potatoes into 1-inch

Baked Potato Soup

3-4 medium baking potatoes, skin on, well washed (2 pounds)

shallot,

salt

vegetable stock

half-and-half

2% milk

all-purpose flour

cheddar cheese

sour cream

green onions, thinly sliced (scallions)

Pumpkin Soup with leeks, kale, white beans and sage. Vegan-adaptable, flavorful, and EASY.  Nourishing for body and soul, this healthy fall harvest soup is fast to make and delicious!  Comforting on chilly days and hearty enough for the main entree.

Pumpkin Soup with Leeks, Kale &amp; White beans

butter oil

leek,

celery stalks, chopped small

apple, chopped

sage,

salt (more

white pepper (black pepper works too)

kale,

white wine (substitute 1-2 teaspoons champagne vinegar

veggie broth or chicken stock

cannellini beans cooked

pumpkin

Saute leeks and butter or olive oil in a medium stock pot, over medium heat, letting them wilt and soften about 5 minutes.

Add celery, apples, sage, salt and pepper.  Saute 3-5 minutes more.

Add kale and white wine.  Stir until kale begins to wilt about 2 minutes or so.

Add broth, white beans and pumpkin puree.

Bring to a simmer and let cook for about 20 minutes.

Thank you for posting such great recipes!  I've made so many of them and love them all.  This pumpkin soup was delicious.  Whenever I don't know what to make for dinner I go to your website for inspiration.

This was a lovely nourishing soup.
Great idea of mixing in the purée into the stock.  I made it from roasted buttercup squash ( my favorite) and   
used herbs de Provence  because I didn’t have sage......it doesn’t really need much seasoning as all the flavours come together to produce a great taste. Yum.
A real keeper.

Followed instructions exactly. Make your recipes all the time. It was thick and globby and heavy. Looked nothing like your pictures. Seems like the recipe should’ve called for 1/2 c of pumpkin. Not a whole can.

Yes to this tasty recipe! First time I roasted a sugar pumpkin and it was so easy and really elevated the soup.

Used the canned pumpkin I had in the cupboard and it turned out great. I only added about 1 cup and it seemed thick enough. The flavors were divine.

OMG! A perfect soup for a snowy day in Upstate Idaho!
Love this combo of Ingredients. Sooo good!!

Low calorie, low fat, and very, very tasty!

This soup is delicious!  Especially good with the goat cheese!
Its on my "go to" list.  I highly recommend roasting the pumpkin if you can--well worth the extra effort!

This soup always satisfies, today I used roasted butternut squash puree instead of pumpkin and sake instead of white wine just because those were the ingredients on hand in my pantry. As said in the notes- i really could use butternut instead of pumpkin with phenomenal results🤓 Thank you once again for this healthy, cheap and easy recipe. Our quality of life has been enhanced so much! We realllook forward to dinner now! Thank you so much!

Fabulous Soup! 

I made this as I’m on a mission to slim down. Was very satisfying and my husband (huge carnivore) enjoyed it too! 

I didn’t have time to roast the pumpkin (I’m sure this would make it even more phenomenal) so I steamed it and then puréed it. Still added a lovely flavour to broth! 

I also made the tomato soup today, so will review that when it’s lunch time tomorrow! 

Hard to choose what to make from your site with so many wonderful options!

Hi Sylvia! Someone recommended this site to me for healthy Vegan recipes. So I had a look and was impressed! The first recipe was "Pumpkin soup with leeks and white beans." I had all of the ingredients called for and it turned out quite nicely. Only thing I changed was to add a handful of frozen green beans chopped small as I didn't have enough kale. However, most of the veggies were blanched and frozen, and I find that using frozen veggies makes the soup kind of bland and flavorless with no outstanding zing or zest! (I could taste the pumpkin tho!) My question to you or anyone is this: Do you have any tips on using frozen veggies in soups and other recipes? I know if I added yogourt or leak oil, etc to the top would be nice, but believe a soup should not need toppings, and stand on its own. I think your site has everything I was looking for, so I'm going to stick with you for now.  Thanks!

Hi Sylvia,
Thank you for your prompt reply. It was a great idea you offered to use the best base and aromatics when using frozen veggies. Next time I'll definitely try adding some fresh onions and garlic, herbs,with the frozen veggies. Maybe saute them a little before adding the other ingredients.  Looking forward to try many recipes from your site!

There was no fresh pumpkin left at the store, so I used ‘Honey Nut Butternut’ organic squash instead &amp; mixed it with a bit of canned organic pumpkin.  It’s sweeter than the recipe intended, but the end result is still delicious &amp; healthy.  Thank you!

This is my new, all-time-favorite recipe! I received an enormous butternut squash, leeks, and kale in my farm box, so I used my homemade roasted squash puree instead of pumpkin. I doubled the recipe and wish I had made a triple batch because all of the flavors and textures are just sooooo scrumptious! BTW - the uber-squash yielded enough puree for a double batch of this soup and large butternut and spinach lasagne recipe - two recipes that go quite well together. 

Thank you so much for all of your inspiring recipes!

Your pumpkin soup recipe is another winner.  I had kale left over from the squash and kale pot pie recipe, but had to sub canned pumpkin since I was out of fresh.  Followed your suggestion to start with less of the canned pumpkin initially and found that just a bit more than half a can did the trick to boost the body and flavor.  And it looked exactly like the photos on your site.  Fresh sage really shines in this dish too.  Squash and kale pair well in so many recipes and I love having options to use them in different ways.  Thanks again!

https://content.jwplatform.com/videos/mZjzTER8.mp4

This Pumpkin Soup with Leeks and White beans is the perfect symphony of Autumn flavors. A silky pumpkin broth with leeks, kale, apples, sage and cannellini beans is such a harmonious combination -it just might inspire you to sing for your supper!

Pumpkin White Bean Soup

This hearty Swamp Soup recipe uses budget-friendly ingredients like sausage and frozen green beans. But the best part? It&#39;s so quick to make!

Swamp Soup (AKA Swamp Stew)

smoked sausage (sliced (or andouille sausage))

red onion (chopped (or yellow onion))

garlic (peeled and minced)

(15 ounces) fire roasted tomatoes

potatoes

celery salt ((optional))

thyme

(12 ounces) corn kernels (drained (or 1 ½ cups frozen))

green beans (or fresh)

½ medium lemon (juiced (or lemon

cornstarch

water

Add the butter to a large heavy-bottomed pot like a Dutch oven (or a stockpot) and heat over medium heat.

Once the butter is melted and begins to bubble, add the Old Bay seasoning and stir it well to incorporate it into the butter.

Immediately add the sliced smoked sausage (or andouille sausage) and stir to coat it in the seasoned butter. Cook for 2-3 minutes.

Add the onion and garlic and cook for another 2-3 minutes.

Add the tomatoes, chicken broth, potatoes, celery salt, thyme, and stir well to combine. Increase the heat to high and bring to boil.

Once a boil is reached, reduce the heat back down to medium and partially cover the pot with a lid (leave it slightly ajar). Simmer over medium (or medium-low) heat for 15 minutes, or until the potatoes are tender and easily pierced with a fork.

Add the corn and green beans and stir well. The residual heat will quickly thaw the frozen vegetables. If not, cook until they are heated through.

Remove the pot from the heat and add the lemon juice.

To thicken the soup, make a cornstarch slurry: add 1 tablespoon of cornstarch and 1 tablespoon of cold water to a small bowl and stir well until a paste forms. Add the paste to the soup, and stir gently to combine.

Taste and adjust seasonings to your preference, then serve and enjoy!

This soup is so cozy and really clears the sinuses if you add the full amount of Old Bay seasoning! It's also really great for those of us on a tight budget, because it uses ingredients that are easy to find at discount stores.

Made with leftover ham, bean soup mix, and pantry staples, this 15 or 16 bean soup is the perfect way to stretch your budget – deliciously!

Top 9 fall soups recipes from across the web

The most viewed fall soups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Butternut Squash Soup

Slow-Cooker Chicken Tortilla Soup

Red Lentil Soup

Tuscan Tortellini Soup

Chili Mac & Cheese

Baked Potato Soup

Pumpkin Soup with Leeks, Kale &...

Swamp Soup (AKA Swamp Stew)

15 or 16 Bean Soup

Top 9 fall soups recipes from across the web

The most viewed fall soups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Butternut Squash Soup

Slow-Cooker Chicken Tortilla Soup

Red Lentil Soup

Tuscan Tortellini Soup

Chili Mac & Cheese

Baked Potato Soup

Pumpkin Soup with Leeks, Kale &amp;...

Swamp Soup (AKA Swamp Stew)

15 or 16 Bean Soup

The most viewed fall soups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Pumpkin Soup with Leeks, Kale &...