10 Soup Recipes Perfect For Cold Fall Nights

Karen Belz has written for sites such as Bustle, HelloGiggles, Romper, and So Yummy. She's the mom of a sassy toddler and drinks an alarming amount of Sugar-Free Red Bull in order to keep up with her.

Forget about the PSL — fall is all about soup. Sure, it can be eaten year-round, but there’s something very special about curling up with a cup of soup on a cold day. It’s also a great meal to make if you’re looking to start a healthier diet! Plus, most soup recipes are really easy to make.

If you’re thinking about embarking on a health program like Noom and happen to love cooking (or simply heating up) soups, you’re in luck. The wellness company also celebrates soup. Probably because it’s an easy way to eat vegetables if you’re normally a little hesitant. Also, chicken broth makes for an excellent, filling, and nutritious snack all by itself. Thus you can imagine how beneficial more intricate soups can be.

Even though canned soup will always be a great reminder of childhood, it’s healthier to make your own soup at home. That way, you have complete control over what you’re eating, without all of those preservatives. It might seem like a daunting task to make your own batch of soup, but it’s actually a lot easier than you may think. Once you make one recipe, you’ll build up the confidence to try even more. By making these soups, you’re also creating great leftovers and weekly lunches.

The good news is that autumn and winter aren’t going anywhere. That means that you have plenty of time to work on your craft. Here are 10 amazing soup recipes to try that’ll make you appreciate the season even more.

1. Couscous Chicken Soup


If you’re looking for a way to prevent a cold, look no further than this couscous chicken soup. The fact that it includes ginger, lemongrass, and garlic means that it’s tasty and also incredibly healthy.

Here are the ingredients you’ll need to make it:

  • 1 cup chopped onions
  • 3/4 cup sliced leeks
  • 1/2 cup sliced carrots
  • 1/2 cup chopped celery
  • 1/2 tsp. ground turmeric
  • 4 cups chicken stock
  • 1 tbsp. minced ginger
  • 1 tbsp. minced lemongrass or paste
  • 2 cloves minced garlic
  • 1/2 tsp. Better Than Bouillon chicken seasoning (optional)
  • 8 ounces cooked, shredded chicken, or 3/4 pound raw chicken breasts
  • 1/2 of a lemon
  • Salt and pepper
  • 1 cup pearl couscous
  • Chopped fresh parsley to add on top as a garnish

You can find out how to make it on SoupAddict.

2. Martha Stewart's Vegetable Soup

vegetable soup

Vegetable soup is both hearty and healthy — and it’s a great lunch option for a cold day. Martha Stewart makes a fantastic version that’s bound to be your go-to. It also doesn’t require a ton of ingredients. In fact, you might already have everything you need in your pantry.

This recipe uses:

  • 2 tbsps. olive oil
  • 1 cup thinly sliced celery
  • 2 tsps. Italian dressing
  • 2 cups chopped onions or leeks
  • 3 cans reduced-sodium chicken or vegetable broth
  • 1 tbsp. tomato paste
  • 8 cups mixed vegetables, either fresh or frozen (carrots, peas, lima beans, corn, and potato chunks work best)

You can find the full recipe on Martha Stewart’s website.

3. Chicken Pot Pie Soup

3. Chicken Pot Pie Soup

When you think of comfort food, your brain should go right to chicken pot pie. It’s a homey food that you just can’t eat during the summertime. Ever think about how it would taste in soup form? Thanks to Gimme Some Oven, now you’ll know. It’ll give you the taste you’re craving without a ton of carbs.

This recipe includes the following ingredients:

  • 4 tbsps. butter or olive oil
  • 1 peeled and diced medium onion
  • 2 peeled and diced medium carrots
  • 2 diced celery stalks
  • 4 cloves garlic, peeled and minced
  • 4 ounces diced button (or baby bella) mushrooms
  • 1/3 cup all-purpose or white whole wheat flour
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups shredded cooked chicken
  • 1 pound diced Yukon gold potatoes
  • 1 tsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/2 tsp. freshly cracked black pepper

You can find the entire recipe over at Gimme Some Oven.

4. Creamy Broccoli Soup


Creamy broccoli soup is so comforting on a cold day. Why not make some at home? This particular recipe was actually suggested by Noom back in 2015, and it still holds up.

Here are the ingredients you’ll need:

  • 2 tbsps. olive oil
  • 1½ pounds broccoli florets
  • ½ chopped white onion
  • 3 small celery ribs
  • 1 garlic clove, minced
  • 2½ cups vegetable broth
  • 1 tsp. fine-grain salt
  • Freshly ground pepper
  • 1 can full-fat coconut milk

The full recipe is available on The Iron You website.

5. Caldo Verde


This soup hails from northern Portugal and includes sausage, potato, and kale. The best part? It takes only 10 minutes to prepare. Russet potatoes and shredded kale are the perfect combination for a satisfying soup.

Here are the ingredients:

  • 2 tbsps. unsalted butter
  • 3 medium cloves garlic, sliced
  • 1 diced medium yellow onion or large leek
  • Kosher salt and freshly ground black pepper
  • 6 tbsps. extra-virgin olive oil
  • 2 medium Yukon Gold potatoes
  • 1 large russet potato
  • 6 cups homemade or store-bought low-sodium chicken stock
  • 1 bunch curly or lacinato kale
  • 12 ounces cooked linguica (or another pork sausage that has a garlic taste to it)

You can find the full recipe on Serious Eats.

6. Creamy Tomato Soup


Listen — Campbell’s makes a classic tomato soup that can be creamy with just a little bit of milk. But when you realize how easy it is to make your own, you may never buy a can of it again. This recipe from Food Network takes only 20 minutes, and you need just a few simple ingredients.

Here’s what you’ll need:

  • 1 (15-ounce) container chicken or vegetable stock/broth
  • 1 (28-ounce) can concentrated crushed tomatoes
  • 1 cup heavy cream
  • Coarse salt and black pepper
  • 20 leaves fresh basil as a garnish

Food Network has the whole recipe.

7. White Bean and Butternut Squash Soup


If you follow a vegan diet, you’ll absolutely love this soup. This recipe makes great use of autumn squash, and the creaminess of the soup will be all you need when it’s just too cold to go outside.

Here are the ingredients:

  • 1 tsp. olive oil
  • 1 white onion
  • 2 garlic cloves, minced
  • 1 cup unsweetened almond milk
  • 1 can white beans (rinsed and drained)
  • 2½ cups vegetarian broth
  • 1 butternut squash (about 2 pounds)
  • Kosher salt and black pepper
  • 1/8 tsp. nutmeg
  • 1 tsp. chopped fresh sage

The full recipe is available on Ambitious Kitchen.

8. Turkey and Dumpling Soup


If you’re already looking for a few good ways to utilize your leftover Thanksgiving turkey, keep this recipe in mind. Two and a half cups are all you need for a soup that’ll make for an incredible lunch.

Here are the ingredients:

  • 1 tbsp. olive oil
  • 1/2 cup chopped onion
  • 1½ pounds red potatoes, cubed
  • 2 chopped celery ribs
  • 32 ounces reduced-sodium chicken broth
  • 2½ cups coarsely shredded cooked turkey (or chicken)
  • 2 cups biscuit/baking mix
  • 2/3 cup 2% milk
  • 3½ cups frozen mixed vegetables
  • 1/2 tsp. pepper
  • 1/2 tsp. dried thyme

The full recipe is available on the Taste of Home website.

9. Chicken Corn Chowder Soup


What makes this chicken corn chowder recipe stand out from the rest? Easy. It has bacon. This recipe from Salt and Lavender takes less than an hour to make and could become your go-to fall recipe.

Here are the ingredients:

  • 6 strips bacon
  • 2 large chicken breasts
  • 4 cups chicken broth or stock
  • 1/2 medium onion, chopped
  • 2 sticks of celery
  • 1/4 cup flour
  • 2 minced garlic cloves
  • 2 cups frozen corn
  • 3 large Russet potatoes
  • 1 cup heavy/whipping cream
  • Dash of Italian seasoning
  • Cayenne pepper
  • Salt and pepper
  • Scallions

Salt & Lavender has the full recipe.

10. Italian Beef and Vegetable Soup


This is another soup that takes only a half-hour to prep and make. If you’re a fan of beef, this soup may be a welcome addition to your lunch lineup. Also, it’s easy to freeze — so you can make a big batch of it and eat it on particularly cold days.

Here are the ingredients:

  • 1½ pounds lean ground beef (90% lean)
  • 2 cartons reduced-sodium beef broth
  • 2 medium onions
  • 4 cups chopped cabbage
  • 1 package frozen mixed vegetables
  • 1 can crushed tomatoes
  • 1 bay leaf
  • 3 tsps. Italian seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper

You can find the whole recipe at Taste of Home.