12 Fall Soups That Are Delicious And Warm
Fall will be here before you know it. The sun will start setting earlier, and it will be getting colder out, which is the perfect time to try some fall soups. These are warm, so on those cold days, you’ll have something warm to eat. I hope you enjoy these fall soups!
1. Smoky Yellow Split Pea Soup With Chickpea Bacon and Pickled Red Onion
Split pea soup is really good, and this is coming from someone who doesn’t like soup at all. Chickpea bacon sounds weird because it’s not really bacon at all. But the combination of the two makes this one of my favorite fall soups to eat.
Ingredients:
- 1 tablespoon of olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 large carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 1/2 cups of yellow split peas, rinsed and picked through
- 3 cups of vegetable broth
- 2 cups of water, plus more to thin out the soup
- 2 teaspoons of cumin
- 2 teaspoons of dried thyme
- 2 teaspoons of dried parsley
- 1 teaspoon of smoked paprika
- 2 bay leaves
- Juice of 1 lemon
- 2 teaspoons of liquid smoke
- Salt and pepper to taste
- Ranch dressing
- Pickled Red Onions
- Micro greens
For Chickpea Bacon:
- 1 1/2 cups of cooked chickpeas, or 1 15-ounce can, rinsed and drained
- 1/4 cup of liquid aminos
- 1 tablespoon of olive oil
- 1 tablespoon of liquid smoke
- 1 tablespoon of maple syrup
- 1/2 teaspoon of cumin
- 1/2 teaspoon of garlic powder
- Black pepper to taste
Steps:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is just becoming translucent, about 4 minutes. Add the carrot and celery and cook, stirring occasionally until the carrot is tender.
2. Add the split peas, vegetable broth, water, cumin, thyme, parsley, smoked paprika, and bay leaves and stir until combined. Bring to a boil and then cover and reduce to a simmer. Let simmer until the split peas are tender. If too much liquid cooks away before the peas are tender, add a couple cups of water, cover and continue to cook. Repeat as necessary.
3. Once the split peas are tender, stir in the lemon juice and liquid smoke and remove from the heat. Use an immersion blender to blend until smooth. If the soup is too thick, add more water to reach your desired consistency. Add salt and pepper. Serve immediately with a swirl of ranch dressing and topped with chickpea bacon, pickled red onions, and micro greens. Leftovers will keep, refrigerated in an airtight container, for 4-5 days.
4. To Make the Chickpea Bacon: Heat a large, cast-iron frying pan over medium heat. Add the chickpeas and the rest of the chickpea bacon ingredients, except for the black pepper, and cook, stirring occasionally, until the liquid has been absorbed. Remove from the heat and add pepper.
2. Chicken, Wild Rice, and Mushroom Soup
Mushroom soup is really good, too. I really enjoy the flavors of the chicken with the mushrooms. This is another soup that I will eat anytime. This is one of those fall soups that is a must try when it starts to get cold outside.
Ingredients:
- 1 tablespoon of olive oil
- 3 medium sized mushrooms, sliced
- 2 tablespoons of butter
- 1 onion, peeled and finely chopped
- 1 stick of celery, sliced
- 2 tablespoons of all-purpose flour
- 1/3 cup of milk
- 1 cup of basmati and wild rice blend
- 1/2 cup of white wine
- 4 cups of hot chicken or vegetable stock
- 1 teaspoon of dried thyme
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- Juice from half of a lemon
- 1/3 cup of heavy cream
- 1/2 cup of shredded Gruyere cheese, packed
- 2 cups of leftover, cooked and shredded chicken
- 2 tablespoons of fresh parsley, chopped
Steps:
1. Heat the oil in a large saucepan, and fry the mushrooms on a medium heat until browned. Remove them from the pan.
2. Melt the butter in the same pan, and fry the onions and celery for 4-5 minutes until softened. Add the flour to the pan, and stir together using a whisk, until the flour is incorporated with the vegetables and butter. Turn the heat up to high, and pour in the milk in a slow stream, while stirring with the whisk, until the milk is completely mixed in.
3. Add the rice and white wine, and stir. Then add in the stock and dried thyme and stir again. Bring to a gentle bubble and simmer for 20 minutes, stirring two or three times during the cooking. Test the rice, it should be cooked at this point, give it a couple of more minutes if needed.
4. Add in the salt, pepper, lemon juice, cream, cheese, cooked chicken, and the mushrooms. Stir together and test for seasoning. If you prefer your soup a little thinner, you can stir in a splash of milk.
5. Heat until the chicken is warmed through, then serve topped with fresh parsley.
3. Tortellini Minestrone Soup
Tortellini is really good, so having it in soup is also really good. It is one of my favorite fall soups, though, so I hope you guys enjoy it as much as I do. But, really, you will love this soup when it starts getting cold again.
Ingredients:
- 1 tablespoon of olive oil
- 1/2 cup of yellow onion, chopped
- 2 cloves of garlic, minced
- 1 zucchini, sliced into small pieces
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1 cup of green beans, chopped into two inch pieces
- 15-ounce can of diced tomatoes
- 2 tablespoons of tomato paste
- 15-ounce can of cannellini beans, rinsed and drained
- 6 cups of low-sodium vegetable broth
- 1 1/2 teaspoons of Italian seasoning
- 9 ounces of tortellini, fresh or frozen
- 2 heaping cups of fresh kale, or spinach, coarsely chopped
- Salt and Pepper to taste
- Freshly grated Parmesan cheese, for serving
Steps:
1. In a large stockpot, heat the olive oil over medium-high heat. Add the onions and cook until softened, about three minutes.
2. Add the garlic, zucchini, carrots, celery and green beans and cook for an additional three minutes. Add the diced tomatoes, tomato paste, beans, broth and Italian seasoning to the pot. Bring the mixture to a boil.
3. Add the tortellini to the pot and cook according to the package instructions. One minute before the tortellini is done, stir in the kale, lower the heat and let simmer for five additional minutes. Remove from the heat, season with salt and pepper and serve immediately with freshly grated Parmesan, as desired.
4. Roasted Parsnip and Cauliflower Soup with Buttered Croutons
Parsnip and cauliflower taste really good together, and making your own croutons is actually a lot of fun to do. All fall soups should have their own version of croutons to eat with the soup. They just make it taste better.
Ingredients:
- 2 pounds of parsnips
- 1 pound of cauliflower florets
- 1/4 cup of olive oil
- 4 tablespoons of freshly chopped rosemary, divided
- 3 cloves of garlic, smashed
- 1-quart of chicken stock
- 1 cup of whole milk
- 1 cup of heavy cream
- 1/2 teaspoon of dried tarragon
- 1 teaspoon of salt
- 1/2 teaspoon of cracked black pepper
- 1/4 teaspoon of ground nutmeg
For the Croutons:
- 2 tablespoons of butter
- 2 cups of small diced sourdough cubes
- 1 teaspoon of chopped rosemary
Steps:
1. Preheat your oven to 375 degrees. Peel the parsnips, slicing off the top root part. Cut the parsnips into small slices and transfer to a large bowl with the cauliflower florets.
2. Add the olive oil and 2 tablespoons of the chopped rosemary and garlic and toss well to cover all the vegetables in the oil. Dump the mixture onto a large baking tray and roast in the oven for 60 minutes and the vegetables are soft when pierced with a knife. Transfer the vegetables and crispy bits from the pan to a blender or food processor.
3. Add the stock and blend until smooth. Pour the blended mixture into a pot and add the milk and cream. Warm over a low-medium heat but do not simmer or boil.
4. Add the tarragon, salt, pepper, remaining rosemary, and nutmeg and stir. Let the soup warm while you make the croutons, stirring every so often. In a small saucepan, melt the butter and add the diced sourdough pieces and rosemary.
5. Cook over a medium heat, tossing until they start to turn a golden brown and are crispy. Taste the soup and season if desired. If you prefer the soup thinner, add some more milk or stock and stir well. Serve in bowls with some of the croutons on top.
5. Potato, Leek, and Tomato Soup
Potatoes and tomatoes are really good together, and then adding leeks is a really good idea. It tastes almost like you’re having tomato soup with french fries, but it’s really just one of the best fall soups you’ll try this fall.
Ingredients:
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 3 leeks
- 1 28-ounce can of stewed tomatoes and juice
- 3 cups of chicken broth
- 1 pound of Yukon gold potatoes, peeled and diced
- 2 cloves of garlic, minced
- 1/2 cup of heavy/whipping cream
- Salt and pepper to taste
Steps:
1. Discard the top dark green portion of the leeks, retaining the bulbs. Cut the bulbs into circles or slices. Add leeks to a colander and rinse thoroughly. Melt the butter and oil over medium-high heat in a large pot. Add leeks to the pot and saute for about 5 minutes, stirring occasionally.
2. Meanwhile, prep your potatoes. Stir the garlic in and cook for 30 seconds. Add the stewed tomatoes, chicken broth, and potatoes to the pot. Bring to a boil, and then cover with the lid slightly ajar, reducing heat to a simmer. Cook until the potatoes are soft, around 15-20 minutes, depending on their size.
3. Test if the potatoes are cooked. If they are, use an immersion blender, or a regular blender, to puree the soup. You may want to let the soup cool for a few minutes before you eat it. Once the soup is smooth, add the cream. Season with extra salt and pepper as needed. Serve immediately.
6. Creamy Broccoli and Bean Soup
Broccoli is one of my favorite vegetables, so this soup is already on my list of favorite fall soups. But there’s also beans, which I absolutely love, and spinach, which is another really good vegetable. You’ll love this soup.
Ingredients:
- 3 tablespoons of olive oil
- 1 medium yellow onion, diced small
- 3 garlic cloves, minced
- 1/4 cup of dry white wine
- 1 can of white beans
- 3 cups of low-sodium vegetable broth
- 1 pound of broccoli florets
- 2 cups of baby spinach
- 1/4 cup of fresh parsley
- 1/4 teaspoon of fine sea salt
- 1/2 teaspoon of black pepper
- Red onions, to garnish
- dairy or non-dairy yogurt, for garnish
Steps:
1. Heat the olive oil in a large pan over low heat, and saute the onions for 5 minutes.
2. Turn the heat up to medium, and add in the garlic. Saute for one minute. Then pour in the white wine, stir and cook for one minute. Then stir again and simmer for two minutes or until the wine has mostly evaporated.
3. Drain and rinse the beans and add to the pan. Then add in the broth, broccoli, greens, parsley, salt and pepper, and cover. Simmer for 5 minutes or until the broccoli is bright green and tender throughout.
4. Then transfer the cooked broccoli and bean soup into a blender and blend until completely smooth. You may need to do so in small batches.
5. Serve warm with a sprinkle of red onions, more parsley and black pepper, a drizzle of olive oil, and dollop of yogurt if you desire.
7. Creamy Roasted Tomato Basil Soup
Tomato and basil taste really good together, so this soup is already on my really good fall soups list. Tomato soup is always good when it starts to get cold again because it just makes you feel that much warmer again.
Ingredients:
- 2 1/2 pounds of Roma tomatoes, cut in half
- 1 small onion
- 3 cloves of garlic
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 2 cups of vegetable stock
- 1 cup of fresh basil leaves, and extra for garnish
Grilled Cheese Croutons:
- 4 slices of whole wheat bread
- 1 1/2 ounces of cheddar cheese
Steps:
1. Preheat the oven to 425 degrees. Place the tomatoes on a baking sheet lined with parchment paper. Place the garlic and onion slices on a smaller baking sheet lined with parchment paper. Drizzle the tomatoes, garlic and onion with olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
2. Place both baking sheets in the oven and roast the garlic and onion for 20 minutes and the tomatoes for 30-35 minutes. Remove from the oven and discard the tomato skin. Place the onion, garlic, tomatoes, and any liquid in the baking sheet in a large pot. Add the vegetable stock, basil, and season with salt and pepper to taste. Bring to a boil then reduce the heat and simmer for 15 minutes.
3. Carefully place the soup in a blender, blend until smooth, and then strain through a fine-mesh sieve. Divide the soup evenly among four bowls, sprinkle with chopped basil, freshly cracked black pepper and top with the grilled cheese croutons.
4. Make the Grilled Cheese Croutons: Sprinkle the shredded cheddar cheese over two slices of bread. Top with the remaining 2 slices of bread. Cook in a non-stick skillet over medium heat for a few minutes on each side or until the bread is golden and the cheese is melted. Cool just slightly then cut into squares. You can make these ahead of time and just put them in the microwave to melt them again.
8. Cauliflower and Walnut Soup with a Smoky Crumb Topping
Walnuts in soup sounds like a really weird idea, but it actually tastes really good. Cauliflower is also really good because it’s exactly like broccoli. This is one of my favorite fall soups because of the walnut and cauliflower combination.
Ingredients:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, finely chopped
- 1 potato, peeled and diced
- 2 pounds of cauliflower, roughly cut into florets
- 4 cups of vegetable stock
- 3 1/2 ounces of walnuts
- 1 cup of almond milk
- A pinch of cayenne pepper
- 2 teaspoons of sherry vinegar
- Salt and pepper to taste
- Finely chopped parsley to garnish
For the Crumb Topping:
- 2 tablespoons of olive oil
- 1 3/4 ounces of chopped walnuts
- 1 cup of cauliflower crumbs
- 1 clove of garlic, either crushed or finely grated
- 1 teaspoon of smoked paprika
- A pinch of cayenne pepper
- Salt and pepper to taste
Steps:
1. Heat 2 tablespoons of olive oil in a deep saucepan that has a lid. Add onion and garlic and cool until soft and beginning to color. Add potato, cauliflower, and vegetable stock. The stock probably won’t be enough to cover the cauliflower, but it will cook down as it softens. Season with a little salt and pepper before bringing it to a simmer, covering and cooking for 10 minutes, or until potato and cauliflower are soft.
2. While the soup is cooking, make your crumb topping. Heat 2 tablespoons of olive oil in a fry pan, or a skillet, to a moderate heat. Add all remaining ingredients and fry for 5-10 minutes, stirring often. You want the crumb to be crispy, golden and deeply flavored.
3. Once the potato and cauliflower are soft, add walnuts, almond milk, and cayenne pepper to the saucepan. Stir to combine, then remove from the heat. Use a food processor or a blender to blend until smooth, you may need to do this in batches. Return pureed soup to the saucepan, taste to adjust for seasoning and stir through the sherry vinegar. Bring back up to heat to serve. Serve topped with a generous spoonful of crumb topping and a sprinkle of finely chopped parsley.
9. Winter Vegetable Chicken Noodle Soup with Asiago Crostini
Chicken noodle soup is the real fall soup. It’s the soup that everyone associates soup with. This is one of my favorite fall soups to eat when it’s snowing out, but it also is nice to eat when it’s only slightly cold out, too.
Ingredients:
- 2 tablespoons of olive oil
- 1 small, sweet onion, diced
- 1 leek, halved and sliced
- 4 carrots, chopped
- 3 ribs of celery, chopped
- Salt and pepper, to taste
- 2 cloves of garlic, minced or grated
- 1 tablespoon of fresh ginger, grated
- 2 quarts of low sodium chicken broth
- 2 sprigs of fresh thyme
- 2 bay leaves
- 3 small skinless chicken thighs
- 1-2 cups of Swiss chard, chopped
- Zest and juice of one lemon
- 8 ounces of egg noodles
- 2 tablespoons of butter
- 1/4 cup of fresh parsley and basil
Asiago Crostini:
- 1 inch loaf of ciabatta bread, sliced into 1/4 -inch slices
- Olive oil for drizzling
- Salt and pepper to taste
- 6 ounces of Asiago cheese, shredded
- Fresh herbs for topping
Steps:
1. Heat a large dutch oven or soup pot over medium-high heat. Add the olive oil. Once hot, add the onion and leek. Cook until the onion is soft, fragrant, and beginning to caramelize. Add the carrots and celery. Season with salt and pepper and continue cooking for 3-5 minutes or until the carrots have a little browning on the edges. Stir in the garlic and ginger and cook a minute longer.
2. Slowly pour in the chicken broth. Add the thyme, bay leaves, and chicken thighs. Cover the pot and let simmer for 25-30 minutes or until the chicken is cooked through and shreds easily. After 25 minutes, shred the chicken and remove any bones that may be in the chicken. Add the Swiss chard, lemon juice, and lemon zest. Cook until the chard has wilted slightly, about 5-10 minutes. Taste and adjust the salt and pepper to your liking.
3. Bring a large pot of salted water to a boil. Boil the egg noodles according to package instructions. Drain and toss the noodles with the butter, parsley and basil. Divide the egg noodles among bowls and ladle the soup over the noodles. Serve with the crostini.
4. Make the Crostini: Preheat the oven to 350 degrees. Arrange the bread slices on a large baking sheet with sides. Rub each slice of bread with olive oil and sprinkle each with salt and pepper. Add the Asiago cheese evenly over each piece. Bake for 10-15 minutes or until the bread is toasted and golden brown. Sprinkle with fresh herbs and serve alongside the soup.
10. Kale Tomato Tortellini Soup
Tortellini is always a good idea when it comes to soup. Kale also can make the soup taste better because it can absorb some of the broth from the soup. This is one of my favorite fall soups because of how good the kale and tomatoes taste with tortellini.
Ingredients:
- 1 tablespoon of olive oil
- 1/2 cup of onion, diced
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 can of diced tomatoes, undrained
- 1 package of refrigerated three cheese tortellini
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- Salt and freshly ground black pepper to taste
- 3 cups of kale, chopped
- 2 tablespoons of grated Parmesan cheese
Steps:
1. In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium. Add onions and garlic. Stir occasionally and cook for about 3-5 minutes or until the onions are golden brown.
2. Add the rest of the ingredients, except the kale. Bring it to a boil and cook it for about 7 minutes or until the tortellini is cooked through.
3. Add kale and cook for 2-4 minutes more. Taste and add any extra seasonings, if necessary. Before serving, top the soup with Parmesan
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11. Golden Beet and Yellow Carrot Soup with Feta and Pistachios
Beets and carrots are kind of weird vegetables to combine in a soup, but they taste really good together. You will like this because of how good it all tastes with feta cheese. This is one of my favorite fall soups to eat in the fall.
Ingredients:
- 6 cups of golden beets, peeled and chopped into chunks
- 5 cups of yellow carrots, peeled and chopped into chunks
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 leek, finely chopped, white part only
- 2 medium shallots, chopped
- 6 1/2 cups of vegetable stock
- 1/2 cup of cream
- Salt to taste
Toppings:
- 2/3 cup of crumbled feta or goat cheese
- 1/4 cup of pistachios, pan roasted
- Garden cress
Steps:
1. Place the olive oil, leek and shallots in a large saucepan over medium-low heat. Cook for 5 minutes while stirring from time to time. Do not let it get brown.
2. Then add the carrots, beat, and garlic. Stir for 1 minute and the add the vegetable stock. Let it cook for 25 minutes until the beets and carrots are cooked through.
3. Then blend it until smooth. Add the cream and salt to taste. Divide the soup into 3 bowls and top with some crumbled feta, pistachios and garden cress.
12. Broccoli Cheddar Mashed Potato Soup
Mashed potatoes and soup taste really good. The potatoes soak up all the broth of the broccoli and cheddar with the milk and broth. This is one of my favorite fall soups because of how all the ingredients taste together.
Ingredients:
- 6 tablespoons of unsalted butter
- 1/2 cup of flour
- 1 medium onion, diced
- 1 pound of broccoli florets, chopped
- 2 cups of white potatoes, diced
- 2 tablespoons of chicken base
- 1 cup of shredded carrots
- 2 cups of milk
- 4 cups of water
- 8 ounces of cream cheese
- 2 cups of shredded sharp cheddar cheese
- 1 teaspoon of nutmeg
- 1 teaspoon of paprika
- 2 cups of mashed potatoes
Steps:
1. In a saute pan, melt butter then add onions and saute until translucent. Add flour and cook for 2 minutes over medium heat.
2. In a large stock pot, add water and bring it to a boil. Add chicken base, broccoli and potatoes and cook for 10 minutes or until potatoes are tender. Reduce heat to low and add carrots.
3. Cook for 5 minutes and using a stick blender, blend until smooth. Add milk and heat for 5 minutes. Combine the onions mixed with flour and stir over medium heat until thickened.
4. Add cream and cheddar cheese and stir until cheeses are melted. Add paprika and nutmeg and stir. Salt and pepper to taste. To serve, place 1/2 cup of mashed potatoes in a bowl and top with 1 cup of soup. Garnish with cheese and salt and pepper to taste.
