This post may contain affiliate links. Please read our disclosure policy.
When the weather turns cooler, soup is usually the first thing I start craving. A pot simmering on the stove or in the Instant Pot makes the kitchen feel cozy and dinner suddenly feels easy again.
Over the years I have shared quite a few recipes and many of them have become regulars in our home. Some are simple vegetable soups, others are hearty bowls that can easily stand in for a full meal. I put this list together so you can find my favorite fall soups in one place and quickly pick what fits your mood or your pantry.
You will find creamy vegetable soups, brothy bean and lentil options and plenty of Instant Pot recipes for days when time is not on your side. All of them are tested in my kitchen, using ingredients that are easy to find. Grab some bread, your favorite toppings and choose your next bowl.
My current favorite fall soups
I like them all, but there are a few I cook the most during soup season. You will find them in the list below as well.
Minestrone Soup My go to when I want a big pot that covers dinner for more than one day. It is packed with vegetables, beans and pasta. The flavor deepens nicely by the next day.
Jalapeno Potato Soup A simple potato soup with a bit of heat and cheese. It is filling, easy to make and very good with bread or a toasted sandwich.
Creamy Broccoli & Celery Soup A smooth vegetable soup that is great for using broccoli and celery in a different way. I make it when I want something lighter that still feels cozy.
A simple broccoli and celery soup made with just a few ingredients and no cream. It is light and smooth and it freezes well. which makes it one of those recipes you can batch cook for later.
Carrots and fresh ginger are simmered together and blended into a smooth, bright bowl that feels very cozy on cold days. It uses only a handful of ingredients and works well for meal prep.
Roasted beets give this soup its vibrant color and earthy sweetness, while coconut milk adds gentle creaminess without dairy. It is a lovely starter to a main meal.
Mushrooms are roasted first for extra depth, then turned into a creamy soup that is rich and comforting without being heavy. This one is great on a chilly evening with crusty bread.
A simple sweet potato soup made on the stove with pantry ingredients, ready in under 30 minutes. It is naturally creamy and pairs well with toasted seeds, bread or a drizzle of coconut milk.
Silky pumpkin soup with coconut milk and Thai curry paste, topped with ramen noodles and mushrooms. It comes together quickly and is a fun way to use pumpkin when soup season starts.
Carrots are roasted with honey and olive oil, then blended into a silky soup that tastes sweeter and deeper than a regular carrot version, yet still takes only about half an hour to make.
Classic Italian minestrone with plenty of vegetables and beans in a tomato broth. It is a simple stovetop recipe that works as a light starter or a full dinner with bread and grated Parmesan on top.
An easy bean soup with chorizo, carrots and herbs that tastes like it simmered for ages, yet is ready in about 35 minutes. Serve with bread rolls or toast to catch every bit of the broth.
Creamy potato soup with jalapeños and cheddar for a bit of heat and richness. It reheats well, can be doubled easily and is a nice option when you want something filling without a lot of prep.
A sauerkraut soup with chorizo that delivers a lot of flavor for very little effort. It works for meal prep, keeps well and fits that late autumn mood when you crave something more robust.
My take on Finnish salmon soup. Fork tender salmon cooked with potatoes and leeks in a light creamy broth, finished with fresh dill. It is quick, cozy and very good on colder days.
An easy chickpea soup with coconut milk and potatoes that blends into a smooth, creamy bowl. You can keep it simple or finish it with feta, seeds and fresh herbs for extra texture.
Quick red bean soup that uses pantry ingredients and is ready in about 20 minutes. No soaking or long simmering needed, so it is a good choice for a quick lunch.
Instant Pot soups for busy days
If you like using your pressure cooker, you will find several Instant Pot recipes in this list. They are handy on busy days when you want soup without watching a pot on the stove.
A pressure cooker version of my family recipe with chicken and lentils in a creamy style broth. This is a proper cold weather soup and makes an easy main meal, especially with some crusty bread on the side.
Beef, barley and vegetables cook together in the pressure cooker until the meat is tender and the broth is full of flavor. The taste is even better the next day and it works well with dinner rolls or a simple salad.
A beet based borscht cooked in the pressure cooker, made without meat but still very flavorful. It is a good cold weather option when you want a big pot of vegetables in a warm, colorful broth.
All the flavors of stuffed peppers turned into a soup, with bell peppers, ground meat and rice cooked together in the Instant Pot. Easier than stuffed peppers and handy when you need to feed more people at once.
Classic potato leek soup made in the Instant Pot. Leeks, onion and garlic are sautéed first, then potatoes and stock are pressure cooked. After that, everything is blended with cream into a smooth, comforting bowl.
Yellow split peas and smoked ham cook in the Instant Pot into a thick, hearty soup that needs only about ten minutes of prep. Finish with crispy pancetta or parmesan and you have a very satisfying bowl.
What to serve with fall soups
Bread:Dinner rolls, homemade bread or a baguette with garlic butter are always a good idea. They are perfect for dipping into thicker soups like white bean soup with chorizo or beef barley soup.
Salad: A quick green salad or simple tomato salad works well next to richer soups, for example recipes with cream or cheese.
Toppings:Croutons, toasted seeds, grated cheese or a spoon of sour cream make a big difference. Put them in small bowls on the table so everyone can finish their soup the way they like.
Storing and freezing
Most of these soups are easy to make ahead.
Let the soup cool down, then store it in the fridge in an airtight container. In general, it will keep for 2 to 3 days.
Reheat gently on the stove and add a splash of water or stock if it thickens too much.
Smooth vegetable soups and bean based recipes usually freeze well. Cool them completely, portion into containers and freeze. To make them richer, add half and half when reheating, if it is not already part of the recipe.
Soups with pasta or gnocchi can thicken as they sit. If you want to freeze them, it is better to freeze the soup without the pasta and cook the pasta fresh when you are ready to serve.
Fall usually means more time in the kitchen and more pots on the stove, but it does not have to feel complicated. Pick one recipe to try this week, maybe save a few for later and keep this list close for the next cold, rainy day.
Such a great way to welcome autumn! I’m craving warm, comforting foods like soup so much now that it’s getting chilly outside! They all sound lovely :D
Such a great way to welcome autumn! I’m craving warm, comforting foods like soup so much now that it’s getting chilly outside! They all sound lovely :D
:) They look delish, don’t they? :) :)
I’m so excited that soup season is almost here! These all look so good!
Thanks, Jessica!
I’d love to try them all! I’m so happy the weather is cooling down and soup season is in full swing!
They all look amazing, don’t they? :)
I’m so exited that the soup season has arrived. I can eat soup every day. I love this selection. I will be making a lot of them!
Me too! I love soups!Glad to hear you found something you would like to try!
Gorgeous collection of soups, they all look fantastic I don’t know where to start but I’ll have no problem making my way down the list.
Thank you, Emily! :)