Comfort Soup Recipes for Fall

12 minutes
May 4, 2022
Samuel Andoerson

Autumn is the best time of the year for comfort foods. From fall soup to hot cocoa, from pumpkin pie to casseroles, autumn is my favorite time of the year.

There are several festivals, rites, and holidays revolving around the importance of the autumn harvest. It’s a time for trick-or-treat candy, family feasts, chestnuts roasting by an open fire, and saying goodbye to another year.

Equally important to me, autumn is the perfect time to prepare some of my favorite dishes for family and friends. However, before I share some of my favorite fall soup recipes with you, I do want to discuss a few cooking tips.

Techniques for Making Soups

Growing up, my mother did most of the cooking during the week. However, the weekends were my father’s time to take over the kitchen. My father was fond of telling me that soups might look simple to prepare, but they aren’t easy.

With that in mind, I wanted to share a couple of tricks guaranteed to make things easier on you when you prepare a pot of fall soup.

Broth Hack

As a chef, you know that “homemade goodness” rarely comes in a can, a package, or a cube. For that reason, you must find a good recipe for making broth.

All Recipes is my go-to place for the “World’s Best Greatest Vegetable Broth” recipe. However, I do have one suggestion. Don’t follow their advice in their last step and set the veggies aside once you finish making broth. I like to take about a third of them and toss them in the blender with the broth.

Then, I blend them until I get a smooth mixture. Next, I pour it all back into the prepared broth and whisk it until mixed. As a result, you end up with a thicker broth with a more vibrant depth of flavor.

If you prefer using beef or chicken stock, the good people at Fearless Eating offer a great recipe for both.

Easy Roux

A good roux is the foundation of some fall soup recipes. Typically, a roux is a mixture of equal parts of flour and fat or butter by weight used as a thickener. Sounds easy enough, doesn’t it?

However, the problem is mixing your soup with the roux. It is altogether too easy to end up with flour clumps destroying any chance of ending up with a creamy smooth fall soup.

Have no fear. Here’s a great workaround.

To begin, using a heavy saucepan sauté up some veggies (carrots, celery, onions, etc.) in some butter or bacon fat. Next, sprinkle the flour over the vegetables and stir. What happens is the veggies are coated with the flour, and they won’t clump up when you add liquid.

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Then, all you have to do is cook the roux, often whisking, until it reaches the desired color, typically 10 to 15 minutes. Lastly, you can stir it into your fall soup until you get the desired thickness.

Our Best 5 Fall Soup Recipes to Make at Home in No Time

1. Bacon Butternut Squash Soup

Our first fall soup recipe comes to us courtesy of Delish. Basically, this soup is the very best of fall served up in a bowl.

What you need:

  • 2 medium butternut squash, halved and seeded
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons butter, cut into 4 slices
  • kosher salt, to taste
  • Freshly ground black pepper
  • 10 slices of bacon, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 6 cups chicken broth

How to Make the Soup:

  1. Firstly, preheat the oven to 400 degrees Fahrenheit. Next, on a baking sheet drizzle the butternut squash with olive oil, rubbing it all over until the squash is fully coated. Then, place a slice of butter in each half and season generously with kosher salt and fresh ground black pepper. Bake for about one hour until the squash is tender.
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  2. Meanwhile, start making the soup about ten minutes before the squash is finished baking. To begin, in a large pot over medium heat, cook the bacon until crispy, stirring occasionally. Next, drain half the fat and reserve some of the bacon for garnishing the finished soup.
  3. Then, add the onion to the pot and cook until softened, about ten minutes. Next, stir in garlic and thyme until fragrant.
  4. Continuing, scoop the squash from the skin once it is cool enough to hand and transfer to the soup pot. Next, pour over the chicken broth, season with black pepper, and simmer for about 15 minutes.
  5. Lastly, place an immersion blender into the soup pot and blend until the soup is smooth and no squash chunks remain. Ladle the soup into single-serving bowls and top with reserved bacon and more thyme.
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Alternatively, if you don’t have an immersion blender, you can transfer the soup to a high-speed blender in batches to process.

2. Classic French Onion Soup

soup with green leaf in teacup
Image via Sheri Silver

Our next fall soup recipe comes to us courtesy of Simply Recipes. Usually served as a starter, making this iconic French onion soup is easy as long as you follow a few simple suggestions, detailed in the recipe below.

What you need:

  • 6 large red or yellow onions, peeled and thinly sliced root to stem
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • Salt, to taste
  • 2 cloves garlic, minced
  • 8 cups of beef broth or chicken broth
  • 1/2 cup of dry vermouth or dry white wine
  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons brandy (optional)
  • 8 slices of French bread, cut one inch thick
  • 1 1/2 cups of grated Swiss Gruyere and a sprinkle of Parmesan

How to Make the Soup:

  1. Firstly, heat three tablespoons of the olive oil in a five to six-quart pot using medium heat. Then, add the onions and toss to coat them with olive oil. Next, cook the onions, frequently stirring, for about 15 to 20 minutes until they are soft.
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  2. Continuing, increase the heat to medium-high, add the remaining tablespoon of olive oil and the butter. Then, cook for about 15 minutes, often stirring, until the onions start to turn brown.
  3. Next, sprinkle the onions with the sugar and one teaspoon of salt and continue cooking for about 10 to 15 minutes until the onions are caramelized. Then, add the minced garlic and cook for one additional minute.
  4. Next, add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot to deglaze it. Next, add the stock, bay leaves, and thyme. Then, bring the soup to a simmer, cover the pot, and lower the heat to maintain a low simmer. And, cook for about 30 minutes.
  5. Meanwhile, preheat the oven to 450 degrees Fahrenheit. Then, line a sheet pan with aluminum foil. Next, brush both sides of the French bread slices lightly with olive oil and bake for about five to seven minutes until lightly browned.
  6. Then, turn the toasted French bread over, and sprinkle with the grated Gruyere cheese and Parmesan. Next, return to the oven when it is close to serving time to melt the cheese.
  7. After that, discard the bay leaves from the soup after it has simmered for about 30 minutes. Next, add brandy if using, and season to taste with salt and freshly ground black pepper.
  8. Lastly, ladle the soup into serving-sized bowls and place one piece of cheesy toast on top of each bowl of soup and serve.
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Firstly, traditional French onion soup is made with beef stock. Also, you can substitute 1/2 teaspoon dried thyme for the fresh thyme. Lastly, we recommend using either Swiss Gruyere or Swiss Emmental as neither is rubbery like the Americanized version.

3. Broccoli and Cheese Soup With Gnocchi

Our next fall soup recipe comes to us courtesy of The Cookie Rookie. Your family will love this creamy cheese soup all autumn long.

What you need:

  • 1 head of broccoli, cut into bite-size florets, and blanched
  • 2 pounds gnocchi
  • 1 tablespoon butter, unsalted
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 1/2 small fennel diced, optional
  • 2 medium cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2.5 cups unsalted chicken broth
  • 1/4 cup medium-dry-dry white wine
  • 2.5 cups half-and-half
  • 1/8 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 12 ounces shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 1 to 2 baguettes, slice one-inch thick

How to Make the Soup:

  1. Firstly, using a saucepan, cook the gnocchi as per the package instructions (without any salt), drain, rinse with cold water, and set aside.
  2. Next, heat a large Dutch oven using medium-low heat. Then add the butter and oil and heat until the butter foams.
  3. Continuing, add the onion, carrots, and fennel and cook, frequently stirring, for about four minutes until the veggies are softened. Next, add the garlic and cook for another 30 seconds, stirring frequently.
  4. Then, sprinkle the flour over the veggies and continue cooking, often stirring, until the mixture begins to brown. Next, gradually pour in the chicken broth while deglazing the bottom of the pan.
  5. After that, add the blanched broccoli and stir. Next, whisk in the wine and half-and-half until well incorporated. Then, add the red pepper flakes and bay leaf.
  6. And then, increase the heat to medium and bring to soup to a soft boil, stirring often. Next, reduce the heat to low and simmer until the veggies are softened, about 10 minutes. Add the cooked gnocchi and stir gently.
  7. Finally, remove the soup from the heat and discard the bay leaf. Then, add the cheese and stir until melted. Serve immediately with baguette slices.

4. The Best Potato Soup

Our next fall soup recipe comes to us from Gimme Some Oven. This recipe is quick and easy, and you don’t need to use heavy cream since this recipe uses a roux.

What you need:

  • 5 slices of bacon, diced
  • 3 tablespoons (reserved) bacon grease or butter
  • 1 cup white or yellow onion, diced
  • 4 cloves garlic, peeled and minced
  • 1/4 cup roux
  • 2 cups chicken or veggie stock
  • 2 cups milk
  • 1.5 pounds Yukon gold potatoes, cubed
  • 1 cup shredded cheddar cheese, sharp
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon fresh cracked black pepper

How to Make the Soup:

  1. Firstly, heat a large stockpot over medium heat. Then, add the diced bacon and cook until crisp, occasionally stirring. Next, transfer the bacon to a separate plate, reserving about three tablespoons of the bacon fat in the stockpot.
  2. Secondly, add the onion and sauté for about five minutes, occasionally stirring, until soft. And then, stir in the garlic and sauté for another one to two minutes, occasionally stirring, until fragrant. Next, whisk in the roux until mixed. Then, stir in the stock, milk, and potatoes until combined.
  3. Continuing, cook the soup until it looks like it is about to boil. Then, reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes until the potatoes are soft.
  4. Lastly, stir in the cheddar cheese, yogurt (or sour cream), salt, pepper, and cooked bacon bits. Serve warm with desired toppings.

Optional toppings for this soup include sliced chives or green onions, extra shredded cheddar cheese, extra bacon, or sour cream. Also, this soup can be refrigerated for up to three days.

5. Creamy Roasted Mushroom Soup

Our last fall soup recipe comes to us courtesy of Damn Delicious. This soup is creamy, rich, and comforting. There is nothing not to love about this simple recipe.

What you need:

  • 2 pounds of cremini mushrooms
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced and divided
  • 8 fresh thyme sprigs, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons butter, unsalted
  • 1 large sweet onion, diced
  • 1/4 cup all-purpose flour
  • 1/3 cup dry white wine
  • 5 cups chicken stock
  • 2 bay leaves
  • 1/3 cup heavy cream

How to Make the Soup:

  1. Firstly, preheat the oven to 400 degrees Fahrenheit. Then line a baking sheet with aluminum foil or parchment paper. Next, place the mushrooms in a single layer on the baking sheet. Then, add the olive oil, half of the garlic, and four sprigs of thyme, and season with salt and pepper to taste. Toss until combined.
  2. Secondly, place in the oven and bake for about 20 to 30 minutes until tender and browned, turning once. Then, remove from the oven and let cool for about 10 minutes. Next, coarsely chop and set aside.
  3. Then, melt the butter in a large stockpot over medium heat. Next, add the onion and cook until caramelized, about 15 to 20 minutes, stirring constantly. Stir in the remaining garlic and cook for about one to two minutes until fragrant.
  4. Next, whisk in the flour and cook for about one minute until lightly browned. Then, stir in the wine, chicken stock, bay leaves, and remaining thyme. Immediately, bring to a boil, reduce the heat to low, and simmer for about 15 minutes.
  5. Lastly, stir in the mushroom and simmer for about 10 to 15 minutes until thickened. Then remove from heat, stir in the heavy cream, and serve immediately.

Enjoy Your Fall Soup!

We hope you enjoyed reading about our fall soup recipes. And we suspect that once you try them all, you will want to prepare them year-round, with the possible exception of summer.

Now we would love to hear from you. Using the comments section, below, let us know your favorite fall recipes. Also, let us know any tips and tricks you know about making soup. The more we share, the better our food is.

And as always, until we meet again, bon appetit.

Samuel Andoerson

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