Best 5 Autumn Soup Recipes: Healthy and Affordable Meals

11 minutes
July 14, 2022
Samuel Andoerson

Summer is coming to an end, and you know what that means don’t you? It’s time for some hearty autumn soup, with a glass of wine and some crusty bread.

Autumn is my favorite time of the year. The days are shorter, cooler, and less humid. Also, all the bugs disappear. Best of all, I get to use a crockpot, which makes dinner prep easier than in the summertime.

Here’s how that works.  As soon as I get up, I stumble to the kitchen and put on a pot of coffee. Meanwhile, I select a crockpot recipe, prep the ingredients, and toss them in my crockpot. Then, all I have to do is turn the dial to low heat, and return my attention to my cup of coffee.

If I time things right, I am still half asleep at this point and only vaguely aware of my labors. Eventually, I stumble upstairs, get ready for work, and head out to fight traffic.

Then, whenever I return home from work, all I have to do is adjust the crockpot to high heat, and change it into something more comfortable. And about 15 to 20 minutes later, I get to enjoy a piping hot homemade dinner.

Sounds great huh

Saving Money on Fruits and Veggies

Fruits and vegetables can be imported from somewhere year-round. However, there are several benefits to purchasing your fruits and veggies from local growers. For example, buying local-grown produce is one of the best ways to reduce your grocery bill.

Indeed, the best way to save money is to purchase locally and seasonally. You might be able to buy a tomato year-round. However, it is a heck of a lot cheaper when it is in season.

Below are a few of our favorite fruits and vegetables that are available during autumn.

  • apples
  • beets
  • Brussels sprouts
  • cabbage
  • cranberries
  • pears
  • persimmons
  • pumpkins
  • squash
  • sweet potatoes
  • turnips and rutabagas

Our Favorite Money-Saving Autumn Soup Hack: Homemade Vegetable Broth

Autumn brings with it an abundance of delicious veggies, making healthy living fun and easy. Also, it is a great time to start using our favorite money-saving hack.

As every good chef knows, there is nothing better than homemade goodness, and that applies to vegetable broth. For that reason, we created a recipe hack for preparing it. However, we decided to go a step further and figured out a way to save money at the same time.


What you need:

  • 1 quart-sized ziplock bag filled with veggie scraps.
  • 4 to 5 quarts of water
  • salt and pepper to taste
  • Tabasco sauce, optional

How you Make It:

Firstly, start saving all your veggie scraps in a quart-sized ziplock bag in the freezer. For example, keep all your onion peels and the ends to veggies such as celery and carrots.

Secondly, once you have filled the bag, take it out of the freezer. Next place your vegetable scraps in a large pot with about four to five quarts of water. Then add a generous portion of salt and pepper. (Start with about a teaspoon each until you make this a couple of times.

Also, bear in mind that you always have the option to add more salt and pepper in whatever recipe you are using the broth for in the future.)

Thirdly, using medium-high heat, bring the pot to a boil. Then, reduce the heat to low and simmer for about an hour, stirring occasionally.

Fourthly, once the stock has cooled, strain it and store in mason jars until you are ready to use it. Your homemade vegetable broth should last about a week in the fridge. Also, if you want to freeze it, it will last about a year.


Firstly, if you prefer beef, pork, poultry, or fish broth have no fear. All you need to do is save a few scraps along the way and add them to the veggies when using the instructions above.

Secondly, feel free to spice it up. To add more flavor or heat, add a little cayenne pepper, chili powder, cumin, curry powder, garlic powder, onion powder, or turmeric. Get creative. Also, if you want some fun flavors for autumn soup, try using some allspice, cinnamon, cloves, or nutmeg.

Thirdly, balance the flavors. If you think the taste is a bit thin, try adding a touch of vinegar, wine, or lemon juice to balance the flavor.

Fourthly, you can also experiment some by adding a few sprigs of fresh herbs or some bay leaf. However, remember to strain them out along with the other remnants before storing them.

Our Top 5 Autumn Soup Recipes

Finally, it’s time for our main course — this year’s favorite autumn soup recipes. The first couple of recipes are a bit complicated, but the recipes get easier as you work towards the end of our list. Also, you might want to bookmark this article so you can refer back to it as needed.

Without further ado, let’s get started. Fasten your aprons, and get ready, get set, and cook!

1. Savory Pumpkin Soup With Spice Shake

Our first autumn soup recipe comes to us courtesy of Country Living. This vegetarian soup recipe is like comfort in a bowl. Also, it comes with an amazing homemade spice shake for additional crunch.

What you Need for the Autumn Soup:

  • 1/4 cup olive oil
  • 1 sweet onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoon dried oregano
  • 2 (15-ounce) cans of pure pumpkin puree
  • 2 quarts of vegetable broth
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons fresh lime juice

How you Make the Autumn Soup:

Firstly, heat the oil in a large saucepan over medium-high heat. Then add the onion and bell pepper and cook, occasionally stirring until the onion is soft and translucent. Next, add the garlic, chili powder, and oregano and cook until fragrant, about 30 seconds.

Secondly, add the pumpkin puree and broth and simmer over low heat, occasionally stirring for about 25 to 30 minutes.

Thirdly, working in small batches, puree the soup in a high-speed blender for a few seconds until smooth. Next, season with salt and pepper to taste.

Fourthly, stir in the lime juice immediately before serving and serve with the Spice Shake in a shaker on the table.

How to Make the Spice Shake:

  • 2 tablespoons whole cumin seeds
  • 2 tablespoons whole fennel seeds
  • 2 tablespoons whole coriander seeds
  • 1 cup toasted pepitas
  • 2 teaspoons crushed red pepper
  • 1 teaspoon kosher salt

Firstly, cook the cumin, fennel, and coriander seeds in a small skillet over low heat for about one to two minutes. Next, transfer the seeds to a small bowl. Then, add the toasted pepitas, crushed red pepper, and kosher salt.

Finally, you can set this aside until you are ready to serve the soup.

To better coordinate completion, prepare the spice shake while simmering the soup.

2. Beer Cheese Soup With Chili Spiced Chex

Our next autumn soup recipe comes to us from Tieghan Gerard, the chef behind Half Baked Harvest. We think that you will agree that the best way this recipe is the best way to improve on two favorite ingredients: beer and cheese.

What you need for the soup

  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 medium shallot, diced
  • 1 jalapeño, diced
  • 1 poblano pepper, diced
  • 1 red bell pepper, diced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups chicken broth
  • 1 12 ounces beer
  • 1 1/2 teaspoons smoked paprika
  • 1 tablespoon fresh thyme leaves, plus more for serving
  • 2 1/2 cups shredded sharp cheddar cheese, plus more for serving
  • 1 1/2 cups shredded smoked gouda cheese
  • kosher salt and black pepper, to taste

How you Make the Autumn Soup:

Firstly, heat the olive oil and butter in a large pot over medium heat until the oil shimmers. Next, add the shallot and all three peppers and cook for about five minutes until fragrant. Then, stir in the flour and cook until golden brown, about two to three minutes.

Secondly, gradually add the milk whisking it until smooth. Next, add the broth, beer, paprika, thyme, and a large pinch of salt and pepper. Then, reduce the heat to low and simmer, uncovered, for about 10 minutes, or until the soup thickens slightly.

Thirdly, stir in the cheese and stir until melted and smooth. To serve, ladle the soup into bowls and top with the Chex party mix and fresh thyme.

How you Make the Chex Party Mix:

What you need for the Chex party mix:

  • 2 cups mixed Rice and Corn Chex
  • 4 tablespoons salted butter, melted
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon chipotle chili powder
  • 1 pinch of kosher salt

Firstly, place a wire rack in the center of the oven and preheat it to 300 degrees Fahrenheit.

Secondly, line a rimmed baking sheet with parchment paper. Next, combine the Chex with the remaining ingredients on the baking sheet. Then transfer the sheet to the oven and bake for about 20 minutes. Toss and bake for an additional 20 minutes or until the Chex is toasted.

3. Crockpot Chicken Noodle Soup

Our third autumn soup recipe comes to us from the good people at Delish. This tasty recipe is easy to make and only requires about ten minutes of prep time.

What you need:

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced into coins
  • 2 stalks of celery, sliced
  • 4 small sprigs of fresh thyme
  • 4 small sprigs of fresh rosemary
  • 3 cloves garlic, minced
  • 1 bay leaf
  • Kosher salt
  • Freshly ground black pepper
  • 10 cup low-sodium chicken broth
  • 8 ounces egg noodles

How you Make the Autumn Soup:

Firstly, combine the chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf in the crockpot. Next, add a generous portion of salt and pepper and stir until mixed. Then add the broth, cover, and cook on low heat for six to eight hours.

Secondly, remove the chicken from the crockpot and shred it using two forks. Next discard the thyme, rosemary, and bay leaf from the broth. Then, return the shredded chicken to the crockpot, add the egg noodles, and cook on low, covered, for about 20 to 30 minutes until the noodles are al dente. Serve.

4. Beef Stroganoff Soup

Our fourth autumn soup recipe comes to us from Jo Cooks. This hearty soup only takes about 30 minutes to make and is double delicious.

What you need:

  • 1 tablespoon olive oil
  • 1 tablespoon butter, unsalted
  • 1 pound beef sirloin, cut into thin strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces cremini mushrooms, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 8 cups beef broth
  • 4 ounces egg noodles dry
  • 1/2 cup sour cream
  • 1 tablespoon fresh parsley chopped

How you Make the Autumn Soup:

Firstly, in a large Dutch oven, or cast iron pot, add the olive oil and butter and heat over medium-high heat. Next, add the beef sirloin, season generously with salt and pepper, and cook for about five minutes until the meat is slightly browned. Then, transfer the beef to a plate using a slotted spoon.

Secondly, add the mushrooms, onion, and garlic to the Dutch oven and saute for about three minutes until the vegetables soften. Next, add the Worcestershire sauce, smoked paprika, and beef broth. Then stir everything together, bring to a boil and add the sirloin back to the pot.

Thirdly, stir in the noodles and cook for about eight minutes. Meanwhile, whisk the sour cream with about half a cup of the hot soup broth and return to the pot, and stir.

Fourthly, once the noodles are al dente, taste and adjust the seasoning with additional salt and pepper as needed. Then, garnish with the parsley and serve.

5. New England Clam Chowder

Our fifth, and final, the autumn soup comes to us from Coley Cooks. This hearty soup proves you don’t have to be from the East Coast to appreciate a tasty bowl of this New England classic.

What you need:

  • 6 ounces bacon, diced
  • 2 medium onions, minced
  • 6 celery stalks, minced
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 4 cups clam juice
  • 2 cups water
  • 1 large sprig of thyme
  • 1 bay leaf
  • 2 pounds red-skinned potatoes, diced
  • freshly cracked black pepper to taste
  • 1 1/2 cups finely chopped clams
  • 2 cups heavy cream
  • fresh chives or parsley, minced
  • salt, to taste
  • crusty bread for serving

How you Make the Autumn Soup:

Firstly, add the bacon to a large pot and cook over medium heat for about ten minutes until crisp. Next, add the onion and celery and cook for about six to eight minutes until the onions become soft and translucent. Then, add the garlic and cook for an additional two minutes.

Secondly, add the flour and stir until combined. Next, add the clam juice, water, thyme, bay leaf, and potatoes. Then bring to a boil, reduce and simmer for about 20 minutes, or until the potatoes are tender.

Thirdly, stir in the clams, heavy cream, and chives or parsley. Next, taste and adjust the seasoning as necessary. Serve hot with crusty bread on the side and enjoy.

Enjoy your Autumn Soup!

Wow, we covered a lot of information in this year’s best autumn soup recipes. For example, we started out discussing ways to save money by purchasing produce seasonally.

After that, we covered a few of our favorite fruits and vegetables available during autumn. And then, we covered a money-saving hack using vegetable scraps. Lastly, we presented our top 5 autumn soup recipes.

Now, we would love to hear from you. Using the comments section below, tell us about your favorite autumn soup recipes.

And until we meet again, bon appetit.

Samuel Andoerson

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