10 of Our Favorite Soup Recipes for Cozy Autumn Meals

Love soup? Us, too! As soon as there's just a hint of chill in the air, we're in our kitchens whipping up our favorite soups to see us through the cooler seasons of the year. 

If you're ready to take your soup love to the next level, we have our favorite soup recipes to warm your winter bellies. From cozy classics like chicken noodle to delicious creative soups, get ready to love soup more than you ever knew was possible. 

Back when I was a kid, chicken noodle soup came in a red and white can, and I mostly had it when I was sick. And if that's your only experience of chicken noodle soup, then I'm here to tell you that you're missing out. 

This simple chicken soup doesn't take a ton of time, and it's so delicious that your family will want more. This makes 8-10 servings and freezes well.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 large carrots, peeled and sliced
• 4 celery stalks, sliced
• 4 garlic cloves
• 8 cups water
• 3 pounds bone-in chicken, skin removed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bayleaf
• 2 teaspoons salt
• ¼ teaspoon black pepper
• 1 (8 ounce) package egg noodles

Instructions

1. In a large pot, heat the olive oil on medium-high until it shimmers. 
2. Add the onions and cook, stirring occasionally, until they're translucent, about five minutes.
3. Add the carrots and celery and cook, stirring occasionally, until they begin to soften, about five minutes more.
4. Add the garlic and cook, stirring constantly, for 30 seconds.
5. Add the water, chicken, thyme, rosemary, bayleaf, salt, and pepper. Cover and bring to a boil.
6. Reduce the heat to low and simmer, covered, for one hour.
7. Remove the chicken from the broth and shred it, discarding the bones. Set aside.
8. Return the pot to high heat and bring to a boil. Add the noodles and boil, uncovered, for the time recommended on the package. Return the chicken to the pot when the noodles are done, and heat for a minute or two before serving. 

We love a warm, creamy tomato soup with just a hint of basil. And if your only tomato soup experience comes from a can, then you have no idea just how good this nourishing soup can be. This recipe serves 6 to 8.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 (28-ounce) cans crushed tomatoes (with the juice)
• 5 cups chicken or vegetable stock
• ¼ cup chopped, fresh basil 
• ½ cup heavy cream
• 2 teaspoons sea salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. In a large pot, heat the olive oil on medium-high until it shimmers.
2. Add the onions and cook, stirring occasionally, until they are translucent, 5 to 7 minutes.
3. Add the garlic and cook, stirring constantly, for 30 seconds.
4. Add the tomatoes and chicken broth. Cover and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
5. Remove from the heat. Add the basil, cream, salt, and pepper.
6. Blend with an immersion blender until smooth.

Smoky ham and beans have a natural affinity for one another, and this smoky, hearty soup will fill you with warmth. Try one of our satisfying ham and bean soup recipes for a cozy fall meal. 

This is my hubby's absolute favorite soup, and it's a lot easier to make than you'd imagine (no matter how fancy it seems). You just need the patience to let the onions caramelize, but don't worry. We'll walk you through it step-by-step. This recipe makes four servings.

Ingredients

• ¼ cup unsalted butter
• 2 tablespoons olive oil
• 4 cups sliced yellow or Spanish onions
• ¼ cup dry sherry
• 2 cups beef broth
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 4 slices French bread, toasted
• 1 cup shredded Gruyère cheese

Instructions

1. In a large pot, heat the butter and olive oil on medium-high until the oil shimmers and the butter is melted.
2. Add the onions. Reduce the heat to low and cook, stirring frequently, until the onions turn brown and caramelize, 10 to 15 minutes.
3. Add the sherry, scraping any browned bits from the bottom of the pan with the side of the spoon. Cook for two minutes.
4. Add the beef and chicken broth, thyme, salt, and pepper. 
5. Bring to a simmer. Simmer, uncovered, stirring occasionally, for 30 minutes.
6. Preheat your oven's broiler to high.
7. Ladle the soup into four oven-safe bowls.
8. Top each with a toasted piece of French bread and sprinkle with the cheese. 
9. Broil until the cheese is bubbly and melted, about 3 minutes.
10. Serve immediately.

Related: 20 Warming Winter Soups to Sustain You Until Spring

At my house, we love this delicious soup. It's so easy to make, and it's super hearty, so it's in regular rotation for us. It makes 6 servings. 

Ingredients

• 2 tablespoons olive oil
• 1 pound bulk Italian sausage
• 3 onions, thinly sliced
• ½ cup dry sherry
• 6 cups beef or chicken broth
• 2 cups chopped kale
• 1 teaspoon sea salt
• ½ teaspoon freshly cracked black pepper
• Pinch red pepper flakes
• ¼ cup heavy cream

Instructions

1. In a large pot, heat the olive oil on medium-high until it shimmers.
2. Add the Italian sausage and cook, crumbling as you cook, until it is browned, about five minutes.
3. Remove the sausage from the fat with a slotted spoon and set it aside on a platter.
4. Reduce the heat to low. Add the onions. Cook, stirring occasionally, for 30 minutes, until the onions are caramelized.
5. Return the heat to medium-high. Add the sherry, using the side of a wooden spoon to scrape any browned bits from the bottom of the pot.
6. Add the bone broth, kale, salt, pepper, red pepper flakes, and reserved Italian sausage. Bring to a simmer. Simmer until the kale softens, five to ten minutes.
7. Stir in the heavy cream just before serving. 

We love a good chowder in my house, and this shrimp chowder is a lovely departure from a traditional clam chowder. It's spicy, but you can control how spicy by adding more or less heat. This serves about 8.

Ingredients

• 1 lb shrimp, peeled, deveined, tails removed, and cut into quarters
• ½ cup tequila, divided
• Juice of 2 limes
• 3 cloves garlic, put through a garlic press
• 3 tablespoons oil or butter
• One onion, diced
• 1 jalapeño, seeded and minced
• 1 carrot, peeled and diced
• 3 tablespoons flour 
• 6 cups chicken stock
• 1 can Rotelle (tomatoes and peppers)
• 1 can crisp summer corn, drained
• 1 pound red potatoes, cubed
• 2 cups heavy cream
• ¼ teaspoon ground chipotle powder (or to taste)
• ½ teaspoon dried cumin
• Salt and fresh cracked pepper to taste

Instructions

1. Combine ¼ cup tequila, lime juice, and garlic in a small bowl. Toss with shrimp and set aside.
2. Heat oil or butter in a soup pot on medium-high heat.
3. Add onions, jalapeño, and carrots. Cook, stirring occasionally, until carrots are soft, about 5 minutes.
4. Add flour and stir for 3 minutes. 
5. Stir in the remaining ¼ cup of tequila, scraping up any bits on the bottom of the pan with the side of a spoon. 
6. Add chicken stock, Rotelle, corn, potatoes, cream, cumin, and chipotle. Bring to a simmer. Cover and reduce heat to medium-low. 
7. Cook until potatoes are tender, about 15 minutes. 
8. Remove shrimp from marinade and stir into soup. Cook until the shrimp pinks, about three minutes. 
9. Taste for seasoning and add salt, pepper, and additional chipotle to taste.

If a traditional chowder is more your style, we have you covered with this super yummy clam chowder recipe. It serves 8-10.

Ingredients

• 6 slices pepper bacon, cut into pieces
• 1 fennel bulb, chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 4 carrots, peeled and chopped
• 3 tablespoons flour
• 8 cups chicken broth
• 2 (6-ounce) cans clams, undrained
• 1 pound baby red potatoes, cut into quarters
• 2 teaspoons dried thyme
• 1 teaspoon dried tarragon
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• 1 tablespoon chopped fennel fronds

Instructions

1. In a large pot, cook the pepper bacon on medium-high until it's browned. Remove the bacon from the fat in the pot with a slotted spoon and set it aside.
2. To the fat in the pan, add the fennel, celery, onion, and carrot. Cook, stirring occasionally, until the vegetables begin to brown, five to seven minutes.
3. Add the flour and cook, stirring, for two minutes. 
4. Add the broth, scraping any browned bits from the bottom of the pan with the side of a spoon.
5. Add the clams, potatoes, thyme, tarragon, pepper, salt, and pepper flakes. Bring to a simmer. Reduce to medium-low and cook, covered, until the potatoes are tender, about 10 minutes.
6. Stir in the reserved bacon and the fennel fronds and serve. 

If you're looking for something on the lighter side, then our vegetable soup recipe is sure to be a crowd-pleaser. It's chock-full of tasty veggies and plenty of flavor for a hearty family lunch or supper. 

This classic fall soup has the sweet, earthy flavors of butternut squash, and it's super hearty so it'll keep your whole family satisfied. It serves 8.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 5 cups vegetable broth
• 1 (3-4 pound) butternut squash, peeled and chopped
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• 1 teaspoon sea salt (or to taste)
• ¼ teaspoon freshly ground black pepper
• ¼ cup heavy cream
• Toasted pumpkin seeds for garnish

Instructions

1. In a large pot, heat the olive oil on medium-high until it shimmers.
2. Add the onions and cook, stirring occasionally, until the onions are soft, about five minutes.
3. Add the garlic and cook, stirring constantly, for 30 seconds.
4. Add the broth, squash, sage, rosemary, salt, and pepper. Bring to a boil and reduce heat to low. 
5. Cover and simmer until the squash is tender, about 30 minutes.
6. Remove from the heat. Add the cream and purée with an immersion blender. 
7. Serve garnished with pumpkin seeds. 

If you love a creamy, earthy cream of mushroom soup, I have one that's full of mushroom flavor. The secret is dried porcini mushrooms, which punch up the mushroom flavor. This recipe serves 6 to 8.

Ingredients

• 1 (.5-ounce) package dried porcini mushrooms
• 6 cups hot chicken stock
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 pound cremini mushrooms, sliced
• 3 garlic cloves, minced
• 3 tablespoons flour
• ¼ cup dry sherry
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper
• 1 cup heavy cream

Instructions

1. Soak the dried porcinis in hot chicken stock for at least 2 hours. 
2. Remove the porcinis from the stock and chop. Reserve the chopped mushrooms and the stock.
3. In a large pot, heat the butter and olive oil on medium-high until it bubbles.
4. Add the onion and cook, stirring occasionally, until it's soft, about five minutes.
5. Add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are deeply browned, about 7 minutes.
6. Add the garlic and cook, stirring constantly, for 30 seconds.
7. Add the flour and cook, stirring constantly, for two minutes.
8. Add the sherry and cook, stirring constantly, for one minute.
9. Add the reserved broth, chopped porcini, thyme, salt, and pepper. Bring to a simmer and reduce the heat to medium-low.
10. Simmer, covered, for 15 minutes.
11. Uncover and stir in the heavy cream. Serve immediately. 

There's a reason that soup is a staple of fall and winter cooking — it's easy to make, delicious, and there are endless varieties. Whether you like a creamy and comforting chicken and corn soup or a nourishing kale soup or you need a soup recipe you can prepare in your slow cooker, our favorite soup recipes are here to warm you all season long.