21 Delicious Fall Hearty Soup Recipes to Try This Season

As the crisp air of fall sets in, nothing beats the comforting aroma of a hearty soup simmering on the stove.

Fall is the perfect season to celebrate seasonal vegetables, warming spices, and soul-satisfying flavors.

From creamy pumpkin and roasted squash soups to smoky lentil and bean concoctions, hearty soups not only fill your belly but also bring the cozy essence of autumn right to your table.

Whether you’re looking for vegetarian options, protein-packed bean soups, or gourmet-style creations, these 21 fall hearty soup recipes will inspire your menu and keep you warm all season long.

These soups are designed to be both nourishing and flavorful, featuring ingredients like butternut squash, sweet potatoes, kale, mushrooms, and lentils.

Many of these recipes are perfect for batch cooking, making lunches, dinners, or even party appetizers easy and stress-free.

With a balance of creamy textures, earthy flavors, and aromatic spices, there’s something here for every fall craving.

21 Delicious Fall Hearty Soup Recipes to Try This Season

Fall is the season of comfort, and these 21 hearty soup recipes perfectly capture the warmth, flavors, and colors of autumn.

From creamy vegetable purees to chunky, protein-rich soups, each recipe offers something unique while being deeply satisfying.

Whip up a batch for a cozy night at home, share with family and friends, or prepare for meal prep—the versatility of these soups makes them a fall staple.

As the leaves turn and the air gets crisp, let these hearty soups bring warmth and flavor to your table.

Autumn Harvest Lentil Soup

This warming Autumn Harvest Lentil Soup is packed with earthy flavors from red lentils, sweet fall vegetables, and a touch of warming spices.

It’s perfect for crisp fall evenings and is hearty enough to serve as a full meal with a slice of crusty bread.

Ingredients:

• 1 cup red lentils, rinsed and drained
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small butternut squash, peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables soften and onions become translucent.
2. Stir in cumin, smoked paprika, cinnamon, and nutmeg, allowing the spices to bloom for 1 minute.
3. Add the cubed butternut squash, sweet potato, and red lentils. Pour in the vegetable broth and bring the soup to a boil.
4. Reduce heat to a simmer and cook uncovered for 25–30 minutes, or until lentils and vegetables are tender.
5. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Adjust salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and a drizzle of olive oil if desired.

This soup is a cozy, satisfying option for fall, bursting with autumnal flavors and nutrients.

It’s easy to make in large batches and keeps well for lunches or dinner later in the week.

Creamy Pumpkin and White Bean Soup

A velvety blend of pumpkin and white beans creates a creamy, comforting soup that celebrates fall flavors.

The combination of earthy beans and sweet pumpkin, accented with sage and garlic, makes this soup perfect for chilly evenings.

Ingredients:

• 1 can (15 oz) pumpkin puree or 2 cups fresh pumpkin, roasted and mashed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 tsp dried sage
• 1/2 tsp thyme
• 1/4 tsp ground nutmeg
• 1/2 cup unsweetened almond milk or cream of choice
• 2 tbsp olive oil
• Salt and pepper, to taste
• Toasted pumpkin seeds, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until fragrant and translucent, about 5 minutes.
2. Stir in sage, thyme, and nutmeg. Cook for 1 minute to release the flavors.
3. Add pumpkin puree, white beans, and vegetable broth. Bring to a simmer and cook for 15–20 minutes to allow flavors to meld.
4. Use an immersion blender or regular blender to puree the soup until smooth. Return to the pot and stir in almond milk or cream. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with toasted pumpkin seeds for crunch and visual appeal.

This soup is a creamy, hearty option that’s perfect for fall dinners.

The white beans provide protein and the pumpkin adds sweetness, creating a comforting, nutrient-rich meal.

Hearty Autumn Vegetable and Barley Soup

Packed with wholesome barley, root vegetables, and aromatic herbs, this Hearty Autumn Vegetable and Barley Soup is a filling and nutritious meal.

Its rustic flavors and chewy texture make it an ideal centerpiece for a fall lunch or dinner.

Ingredients:

• 1 cup pearl barley, rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 2 stalks celery, diced
• 1 small turnip, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent and aromatic.
2. Add carrots, parsnips, celery, and turnip. Cook for 5–7 minutes, stirring occasionally.
3. Stir in thyme and rosemary, cooking for 1 minute to release their flavors.
4. Add diced tomatoes, barley, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 40–45 minutes, until barley is tender and vegetables are cooked through.
5. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

This soup is a filling, wholesome option that celebrates the flavors of autumn.

The combination of barley and root vegetables ensures a satisfying and nutrient-rich meal that warms both body and soul.

Spiced Sweet Potato and Kale Soup

This Spiced Sweet Potato and Kale Soup is a comforting fall favorite, combining sweet potatoes, earthy kale, and warming spices.

It’s hearty, nutrient-rich, and packed with flavors that celebrate the essence of autumn.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and leaves chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper (optional)
• 6 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Toasted pumpkin seeds or croutons, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Stir in cinnamon, smoked paprika, ground ginger, and cayenne pepper. Cook for 1 minute to bloom the spices.
3. Add sweet potatoes and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook until sweet potatoes are tender, about 20 minutes.
4. Add chopped kale and cook for an additional 5 minutes until wilted.
5. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Season with salt and pepper to taste.
6. Serve hot, garnished with toasted pumpkin seeds or croutons.

This soup is both vibrant and hearty, offering a perfect balance of sweet, earthy, and spiced flavors.

It’s a nutrient-packed option for cozy fall dinners.

Roasted Butternut Squash and Apple Soup

A velvety, slightly sweet soup that combines roasted butternut squash and crisp fall apples, creating a luxurious fall-inspired dish.

A hint of sage and nutmeg adds warmth and depth to each spoonful.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium apples, peeled, cored, and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp fresh sage, chopped (or 1/2 tsp dried sage)
• 1/4 tsp ground nutmeg
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional: swirl of cream or coconut milk for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and apples with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
2. In a large pot, sauté onion and garlic in a little olive oil until soft and fragrant, about 5 minutes.
3. Add roasted squash and apples to the pot along with vegetable broth, sage, and nutmeg. Simmer for 10 minutes to combine flavors.
4. Use an immersion blender to puree the soup until smooth. Adjust seasoning with salt and pepper.
5. Serve hot with a swirl of cream or coconut milk if desired.

This soup is both sweet and savory, making it a comforting and elegant choice for fall meals.

The roasted flavors add depth and richness, perfect for chilly evenings.

Rustic Mushroom and Barley Soup

A hearty, earthy soup featuring a medley of fall mushrooms, nutty barley, and aromatic herbs.

This Rustic Mushroom and Barley Soup is both filling and packed with deep, savory flavors, ideal for a warming fall dinner.

Ingredients:

• 2 cups assorted mushrooms (shiitake, cremini, or button), sliced
• 1 cup pearl barley, rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions, garlic, carrots, and celery until softened, about 5–7 minutes.
2. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
3. Stir in thyme and rosemary, cooking for 1 minute to release aromas.
4. Add pearl barley and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 40–45 minutes until barley is tender.
5. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

This soup is rustic, satisfying, and full of earthy fall flavors.

The combination of mushrooms and barley creates a hearty, protein-rich dish that warms the soul.

Caramelized Onion and Roasted Garlic Soup

This Caramelized Onion and Roasted Garlic Soup is a rich and deeply flavorful fall soup.

Sweet, slowly caramelized onions paired with mellow roasted garlic create a luxurious, hearty broth perfect for cozy evenings.

Ingredients:

• 4 large onions, thinly sliced
• 1 whole head of garlic
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp butter (optional for extra richness)
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• Salt and pepper, to taste
• Crusty bread or croutons, for serving
• Grated Gruyère or vegan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and caramelized.
2. In a large pot, heat olive oil (and butter if using) over medium-low heat. Add sliced onions and cook slowly for 25–30 minutes, stirring occasionally, until deeply caramelized.
3. Squeeze the roasted garlic into the pot with onions and stir to combine. Add thyme and season with salt and pepper.
4. Pour in vegetable broth and bring to a simmer. Cook for 10–15 minutes to let flavors meld.
5. Use an immersion blender to partially puree the soup, leaving some onion texture. Adjust seasoning as needed.
6. Serve hot with crusty bread or croutons and a sprinkle of cheese if desired.

This soup is deeply flavorful and comforting, perfect for chilly fall nights.

The combination of caramelized onions and roasted garlic makes it a luxurious, yet simple dish to impress guests or enjoy solo.

Autumn Three-Bean Chili Soup

A robust, protein-packed chili soup that brings together three types of beans, seasonal vegetables, and warming spices.

This hearty fall soup is perfect for satisfying big appetites and can easily be made in a slow cooker or on the stovetop.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 bell peppers, diced
• 2 medium carrots, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro or green onions, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions, garlic, bell peppers, and carrots for 5–7 minutes until softened.
2. Add chili powder, smoked paprika, cumin, and cayenne pepper, cooking for 1 minute to release flavors.
3. Stir in beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Adjust seasoning with salt and pepper. For a thicker consistency, mash a few beans with the back of a spoon or partially blend with an immersion blender.
5. Serve hot, garnished with fresh cilantro or green onions.

This chili soup is hearty, satisfying, and full of fall warmth.

It’s a great option for meal prep and leftovers taste even better the next day.

Roasted Root Vegetable and Quinoa Soup

A nutritious and hearty fall soup featuring roasted root vegetables and protein-packed quinoa.

This soup is full of color, flavor, and texture, making it both visually appealing and deeply satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 1 small butternut squash, cubed
• 2 carrots, cubed
• 2 parsnips, cubed
• 1 small red onion, chopped
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, carrots, parsnips, and red onion with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a large pot, heat remaining olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Add roasted vegetables, quinoa, vegetable broth, and thyme. Bring to a boil, then reduce heat to simmer. Cook for 20 minutes until quinoa is tender.
4. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

This soup is a complete meal, offering protein, fiber, and complex flavors from roasted fall vegetables.

It’s a wholesome, filling dish that embodies the warmth and richness of autumn.

Curried Butternut Squash and Chickpea Soup

This vibrant Curried Butternut Squash and Chickpea Soup is a hearty, nutrient-packed option for fall.

The sweetness of roasted squash paired with earthy chickpeas and warming curry spices makes it both comforting and flavorful.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Optional: a squeeze of lime juice

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion, garlic, and ginger until fragrant, about 5 minutes.
3. Stir in curry powder and cumin, cooking for 1 minute to bloom the spices.
4. Add roasted squash, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Adjust seasoning with salt, pepper, and a squeeze of lime juice if desired.
6. Serve hot, garnished with fresh cilantro.

This soup is fragrant, creamy, and hearty, making it a perfect centerpiece for a fall dinner.

The chickpeas add protein and substance, while the curry gives it a warming, aromatic depth.

Rustic Autumn Minestrone Soup

A chunky, wholesome fall minestrone that combines beans, seasonal vegetables, and pasta.

This soup is hearty, filling, and full of the colors and flavors of autumn, perfect for a family meal.

Ingredients:

• 1 cup dried cannellini beans or 2 cans, drained and rinsed
• 1 zucchini, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley or grated Parmesan for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5–7 minutes.
2. Add oregano and basil, stirring for 1 minute to release aromas.
3. Add beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add zucchini and pasta, cooking until pasta is tender, about 10 minutes. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley or a sprinkle of Parmesan.

This rustic minestrone is hearty, wholesome, and perfect for fall.

With its mix of beans, vegetables, and pasta, it makes a complete, satisfying meal.

Smoky Autumn Split Pea Soup

A thick, smoky split pea soup with root vegetables and a hint of smoked paprika.

This soup is hearty, comforting, and ideal for chilly fall evenings, providing both protein and fiber.

Ingredients:

• 1 1/2 cups dried split peas, rinsed
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 6 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onions, garlic, carrots, and celery until softened, about 5–7 minutes.
2. Stir in smoked paprika and cook for 1 minute to release its flavor.
3. Add split peas and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 45–50 minutes, stirring occasionally, until peas are soft and the soup is thick.
4. Use an immersion blender to partially puree for a creamy texture while leaving some chunks for body. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh thyme.

This smoky split pea soup is thick, hearty, and satisfying.

The smoked paprika adds depth and warmth, making it an ideal fall comfort food.

Roasted Fennel and Carrot Soup

This Roasted Fennel and Carrot Soup is a fragrant, slightly sweet fall soup with a rich, earthy depth.

Roasting the vegetables enhances their natural sweetness, while aromatic herbs give the soup a sophisticated touch.

Ingredients:

• 2 large carrots, peeled and chopped
• 1 bulb fennel, trimmed and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• Salt and pepper, to taste
• Optional: swirl of cream or coconut milk for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and fennel with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes.
3. Add roasted vegetables, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
4. Use an immersion blender to puree until smooth. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with a swirl of cream or coconut milk if desired.

This soup is elegant yet comforting, showcasing the sweet and aromatic flavors of roasted fennel and carrots.

Perfect for a warming fall starter or a light meal.

Chestnut and Mushroom Soup

A rich, earthy fall soup that combines creamy roasted chestnuts with savory mushrooms.

This luxurious soup is perfect for holiday dinners or when you want a comforting, gourmet-style dish.

Ingredients:

• 1 1/2 cups roasted chestnuts, chopped
• 2 cups mixed mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp fresh thyme
• 1/4 cup cream or coconut milk (optional)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and soft, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and begin to brown, about 5–7 minutes.
3. Stir in chestnuts, thyme, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
4. Use an immersion blender to puree the soup until creamy, leaving a few chunks for texture. Stir in cream if desired. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with a sprinkle of thyme or roasted chestnut pieces.

This soup is earthy, creamy, and indulgent.

The combination of chestnuts and mushrooms creates a luxurious, comforting fall flavor that’s perfect for special occasions.

Kale, Potato, and White Bean Soup

A hearty and nutritious fall soup featuring tender kale, creamy potatoes, and protein-rich white beans.

This soup is filling, flavorful, and packed with autumnal goodness.

Ingredients:

• 1 bunch kale, stems removed and chopped
• 2 medium potatoes, peeled and diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional: grated Parmesan or nutritional yeast for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes.
2. Add potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
3. Stir in kale and white beans. Cook for an additional 5–7 minutes until kale is wilted and tender.
4. Use an immersion blender to partially puree the soup if desired, leaving some potato and bean chunks for texture. Season with thyme, salt, and pepper.
5. Serve hot, garnished with Parmesan or nutritional yeast if desired.

This soup is wholesome, hearty, and perfect for nourishing fall meals.

The combination of kale, potatoes, and beans makes it a complete and satisfying dish for any chilly day.

Roasted Acorn Squash and Sage Soup

This Roasted Acorn Squash and Sage Soup is a creamy, comforting fall soup with a subtle earthy sweetness.

Roasting the squash intensifies its flavor, while fresh sage adds a warm, aromatic touch.

Ingredients:

• 2 acorn squashes, halved, seeded, and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped (or 1/2 tsp dried)
• Salt and pepper, to taste
• Optional: a drizzle of cream or coconut milk for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes.
3. Add roasted squash, vegetable broth, and sage. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
4. Use an immersion blender to puree until smooth. Adjust seasoning with salt and pepper.
5. Serve hot, with a drizzle of cream or coconut milk if desired.

This soup is smooth, aromatic, and perfectly embodies the flavors of fall.

The roasted acorn squash and sage combination makes it both comforting and elegant.

Spiced Pear and Carrot Soup

A lightly sweet, warming fall soup that combines roasted carrots and pears with a hint of warming spices.

It’s a unique, elegant soup that works well as a starter or light meal.

Ingredients:

• 4 large carrots, peeled and chopped
• 2 ripe pears, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional: toasted pecans for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and pears with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until fragrant, about 5 minutes.
3. Add roasted carrots and pears, vegetable broth, ginger, and cinnamon. Bring to a simmer for 10 minutes.
4. Use an immersion blender to puree until smooth. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with toasted pecans if desired.

This soup is subtly sweet, warmly spiced, and beautifully balanced.

The combination of roasted carrots and pears creates a cozy, autumnal flavor perfect for fall gatherings.

Roasted Red Pepper and Tomato Soup

A rich, vibrant soup featuring roasted red peppers and tomatoes, balanced with herbs and garlic.

This soup is hearty, flavorful, and perfect for fall meals.

Ingredients:

• 4 red bell peppers, roasted and peeled
• 4 medium tomatoes, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional: fresh basil leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Roast red peppers until skins are charred, about 20 minutes. Peel and chop them once cooled.
2. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 5 minutes.
3. Add roasted peppers, tomatoes, vegetable broth, basil, and oregano. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
4. Use an immersion blender to puree until smooth. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh basil if desired.

This soup is bright, flavorful, and comforting, making it a perfect way to enjoy roasted vegetables during the fall.

The combination of red peppers and tomatoes creates a hearty, satisfying dish.

Smoky Roasted Cauliflower and White Bean Soup

A creamy, hearty soup with roasted cauliflower, protein-packed white beans, and a hint of smoked paprika.

This fall soup is both comforting and nutritious, perfect for cooler days.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes.
3. Add roasted cauliflower, white beans, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
4. Use an immersion blender to puree until smooth. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley.

This soup is smoky, creamy, and filling.

The roasted cauliflower adds a deep, caramelized flavor, while the beans make it hearty and satisfying for a fall meal.

Autumn Corn and Potato Chowder

A thick, hearty chowder made with sweet corn, tender potatoes, and aromatic herbs.

This fall soup is comforting, creamy, and perfect for a cozy lunch or dinner.

Ingredients:

• 2 cups corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 cup cream or coconut milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional: chopped chives for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 5 minutes.
2. Add potatoes, corn, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
3. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Stir in cream or coconut milk and adjust seasoning with salt and pepper.
4. Serve hot, garnished with chopped chives if desired.

This chowder is creamy, sweet, and filling, making it a perfect fall comfort food.

The combination of corn and potatoes creates a hearty, satisfying soup for any occasion.

Roasted Beet and Lentil Soup

A vibrant and earthy soup featuring roasted beets and protein-rich lentils.

This fall soup is visually striking, nutritious, and full of deep, warming flavors.

Ingredients:

• 3 medium beets, peeled and chopped
• 1 cup red or green lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss chopped beets with 1 tbsp olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until soft, about 5 minutes.
3. Add roasted beets, lentils, cumin, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
4. Use an immersion blender to partially puree the soup for a creamy texture while leaving some chunks. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh dill or parsley.

This soup is earthy, vibrant, and hearty.

The combination of roasted beets and lentils makes it both nutritious and deeply satisfying for a cozy fall meal.