15 Delicious Fall Winter Soups Recipes You’ll Love

As the days grow shorter and the air turns crisp, there’s nothing more comforting than a warm bowl of soup.

Fall and winter produce offer a bounty of flavors—from earthy root vegetables to sweet squash and hearty greens.

Soups are versatile, nourishing, and perfect for cozy dinners, lunch prep, or holiday gatherings.

Whether creamy, chunky, or brothy, they provide warmth, nutrition, and satisfaction in every spoonful.

This collection of 15 fall winter soup recipes showcases seasonal ingredients in creative and comforting ways.

From roasted vegetable blends to spicy autumn favorites, these soups are ideal for embracing the flavors of the season.

15 Delicious Fall Winter Soups Recipes You’ll Love

Fall and winter soups combine warmth, flavor, and wholesome ingredients to keep you cozy during the colder months.

These 15 recipes demonstrate how seasonal vegetables, hearty grains, legumes, and aromatic spices can transform simple ingredients into comforting meals.

They are perfect for weeknight dinners, holiday sides, or meal prepping for the week ahead.

With options ranging from creamy squash to chunky root vegetable soups, there’s a recipe for every taste and occasion.

Enjoy these soups as a way to celebrate seasonal flavors while keeping your family nourished and satisfied.

Roasted Butternut Squash & Apple Soup

This creamy soup combines the natural sweetness of roasted butternut squash with tart, crisp apples.

A hint of cinnamon and nutmeg enhances the fall flavor, while a splash of cream makes it silky smooth.

Caramelized onions add depth, and vegetable broth balances the sweetness with earthy notes.

It’s a comforting, velvety soup perfect for chilly evenings or festive autumn gatherings.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 medium apples, peeled, cored, and cubed
• 1 onion, chopped
• 3 cups vegetable broth
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• 2 tbsp olive oil
• ¼ cup cream (optional)
• Salt and black pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Toss squash and apples with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
• In a large pot, sauté chopped onion until caramelized and soft.
• Add roasted squash, apples, and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes.
• Use an immersion blender to purée the soup until smooth.
• Stir in cinnamon, nutmeg, and cream if desired. Adjust salt and pepper. Serve hot.

This soup is warm, comforting, and filled with cozy autumn flavors.

The balance of sweet squash and tart apples creates a delightful depth.

It’s perfect as a starter, light lunch, or a hearty side for fall dinners.

Creamy Pumpkin & White Bean Soup

This hearty soup blends roasted pumpkin with creamy white beans for a filling fall meal.

Garlic and fresh thyme infuse earthy notes, while vegetable broth adds depth and richness.

A touch of smoked paprika gives warmth without overpowering the natural flavors.

It’s a protein-rich, comforting soup ideal for chilly autumn and winter evenings.

Ingredients

• 2 cups pumpkin, cubed and roasted
• 1 can white beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp fresh thyme leaves
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

• Roast pumpkin cubes with olive oil, salt, and pepper at 400°F (200°C) for 20–25 minutes until tender.
• In a large pot, sauté onions and garlic until fragrant and translucent.
• Add roasted pumpkin, white beans, vegetable broth, thyme, and smoked paprika.
• Simmer for 15 minutes to blend flavors.
• Use an immersion blender to purée until creamy. Adjust seasoning and serve warm.

This soup is hearty, savory, and comforting.

The combination of pumpkin and beans creates richness and substance in every spoonful.

It works as a main course or side dish for fall and winter meals.

Roasted Carrot & Ginger Soup

This vibrant soup showcases the sweetness of roasted carrots balanced by spicy, fresh ginger.

A touch of orange juice adds brightness, while onions and garlic provide depth.

It’s silky, warming, and perfect for cold evenings or light lunch options.

The roasted vegetables bring a natural sweetness that is complemented by the subtle heat of ginger.

Ingredients

• 1 lb carrots, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 cups vegetable broth
• 2 tbsp olive oil
• Juice of 1 orange
• Salt and black pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Roast 20–25 minutes until tender.
• In a large pot, sauté onion, garlic, and ginger until fragrant.
• Add roasted carrots and vegetable broth. Simmer for 10–15 minutes.
• Purée the soup using an immersion blender until smooth.
• Stir in orange juice and adjust seasoning. Serve warm with a drizzle of olive oil.

This soup is sweet, zesty, and warmly spiced.

The ginger adds a gentle heat that complements the roasted carrots beautifully.

It’s perfect for a cozy lunch, starter, or light dinner during fall and winter.

Savory Mushroom & Barley Soup

This earthy soup combines tender mushrooms with nutty barley for a hearty and wholesome dish.

Carrots, celery, and onions add classic aromatics, while fresh thyme infuses depth.

Vegetable broth ties all flavors together, creating a rich, savory base.

It’s satisfying, filling, and perfect for chilly fall or winter evenings when comfort is key.

Ingredients

• 2 cups mushrooms, sliced
• ½ cup pearl barley
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 tsp fresh thyme leaves
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

• Heat olive oil in a large pot. Sauté onions, carrots, and celery until tender and aromatic.
• Add mushrooms and cook until lightly browned.
• Stir in barley, vegetable broth, and thyme. Bring to a boil, then simmer 30 minutes until barley is tender.
• Adjust seasoning with salt and pepper. Serve hot with a slice of crusty bread.

This soup is earthy, hearty, and deeply satisfying.

The mushrooms and barley create a rich texture and flavor profile.

It’s perfect as a filling lunch or comforting dinner for fall and winter months

Sweet Potato, Kale & Lentil Soup

This nutritious soup combines sweet potatoes, hearty lentils, and nutrient-rich kale for a wholesome fall meal.

Onions, garlic, and smoked paprika add warmth, while vegetable broth provides depth.

It’s a colorful, fiber-rich soup that is filling and comforting.

Perfect for chilly evenings, it combines natural sweetness with earthy, savory flavors in every bite.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 cup green lentils, rinsed
• 2 cups chopped kale
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

• Heat olive oil in a large pot. Sauté onions and garlic until soft and fragrant.
• Add sweet potatoes, lentils, smoked paprika, and vegetable broth. Bring to a boil, then simmer 20–25 minutes until lentils and potatoes are tender.
• Stir in chopped kale and cook 5 more minutes until wilted.
• Adjust seasoning with salt and pepper. Serve warm with a sprinkle of fresh herbs.

This soup is hearty, nutritious, and packed with autumn flavors.

The combination of sweet potatoes, lentils, and kale provides warmth and sustenance.

It’s perfect as a main course or filling side dish for fall and winter meals

Creamy Cauliflower & Leek Soup

This velvety soup combines mild cauliflower with the subtle sweetness of leeks.

Garlic and a touch of thyme enhance the earthy flavors, while a splash of cream makes it luxuriously smooth.

It’s a comforting soup that works perfectly as a starter or light main dish during cold fall evenings.

The gentle flavors are soothing yet rich, offering warmth in every spoonful.

Ingredients

• 1 head cauliflower, chopped
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 tbsp olive oil
• ¼ cup cream (optional)
• 1 tsp fresh thyme leaves
• Salt and black pepper to taste

Instructions

• Heat olive oil in a large pot. Sauté leeks and garlic until soft and fragrant.
• Add chopped cauliflower, vegetable broth, and thyme. Bring to a boil, then simmer 15–20 minutes until cauliflower is tender.
• Use an immersion blender to purée until smooth.
• Stir in cream if desired and adjust seasoning with salt and pepper.
• Serve warm with a sprinkle of fresh thyme or croutons.

This soup is creamy, comforting, and subtly aromatic.

The cauliflower’s sweetness pairs beautifully with the soft leek flavors.

It’s perfect for a cozy fall or winter lunch or as a starter for dinner.

Spicy Butternut Squash & Red Lentil Soup

This hearty soup combines sweet butternut squash with protein-rich red lentils.

A blend of cumin, coriander, and chili powder adds warmth and a gentle spice.

Vegetable broth creates a savory base that balances the natural sweetness of the squash.

It’s a filling, vibrant soup ideal for chilly fall and winter evenings.

Ingredients

• 2 cups butternut squash, cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp coriander
• ¼ tsp chili powder (adjust to taste)
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

• Heat olive oil in a large pot. Sauté onion and garlic until fragrant.
• Add butternut squash, red lentils, spices, and vegetable broth.
• Bring to a boil, then simmer 25 minutes until lentils and squash are tender.
• Purée the soup with an immersion blender until smooth.
• Adjust seasoning with salt and pepper and serve hot.

This soup is hearty, warming, and subtly spicy.

The combination of squash and lentils provides both sweetness and protein.

It’s ideal as a satisfying main dish or side for fall and winter meals.

Roasted Tomato & Bell Pepper Soup

This rich soup combines roasted tomatoes and red bell peppers for deep, sweet flavors.

Garlic and basil add freshness, while a drizzle of olive oil rounds out the richness.

It’s smooth, vibrant, and comforting, perfect for autumn and winter dinners.

The roasted vegetables provide a naturally sweet, smoky depth that is both soothing and flavorful.

Ingredients

• 6 medium tomatoes, halved
• 2 red bell peppers, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 2 tbsp olive oil
• ¼ cup fresh basil leaves
• Salt and black pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Toss tomatoes and bell peppers with olive oil, salt, and pepper. Roast 20–25 minutes until caramelized.
• In a large pot, sauté onion and garlic until soft.
• Add roasted vegetables and vegetable broth. Simmer 10 minutes.
• Purée soup with an immersion blender until smooth.
• Stir in fresh basil and adjust seasoning. Serve warm.

This soup is vibrant, sweet, and lightly smoky.

The combination of roasted tomatoes and peppers creates deep autumn flavor.

It’s perfect as a starter or light main dish during fall and winter.

Sweet Potato & Coconut Milk Soup

This creamy soup pairs sweet potatoes with coconut milk for a rich, silky texture.

Ginger and curry powder provide gentle warmth, while lime juice adds brightness.

It’s nourishing, comforting, and perfect for chilly evenings or cozy fall lunches.

The natural sweetness of sweet potatoes balances the aromatic spices beautifully.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp curry powder
• 3 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• Juice of ½ lime
• Salt and black pepper to taste

Instructions

• Heat olive oil in a large pot. Sauté onion, garlic, and ginger until fragrant.
• Add sweet potatoes, curry powder, and vegetable broth. Simmer 20 minutes until tender.
• Purée soup with an immersion blender until smooth.
• Stir in coconut milk and lime juice. Adjust seasoning. Serve warm.

This soup is creamy, aromatic, and comforting.

The sweetness of sweet potatoes balances the warm spices beautifully.

It’s ideal for a cozy fall or winter lunch or dinner.

Kale, Potato & White Bean Soup

This hearty soup combines tender potatoes, protein-rich white beans, and nutrient-packed kale.

Garlic, onions, and rosemary infuse earthy aroma and depth.

Vegetable broth provides a savory base, creating a filling and warming dish.

It’s perfect for autumn and winter when you crave something wholesome, hearty, and nourishing.

Ingredients

• 2 medium potatoes, peeled and cubed
• 1 cup white beans, drained and rinsed
• 3 cups chopped kale
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp fresh rosemary, chopped
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

• Heat olive oil in a large pot. Sauté onions and garlic until soft.
• Add potatoes, white beans, rosemary, and vegetable broth. Simmer 20 minutes until potatoes are tender.
• Stir in chopped kale and cook 5 more minutes until wilted.
• Adjust seasoning with salt and pepper. Serve hot with crusty bread.

This soup is hearty, nourishing, and packed with flavor.

The combination of beans, potatoes, and kale makes it filling and wholesome.

It’s perfect as a main dish or comforting side during cold fall and winter evenings

Roasted Parsnip & Apple Soup

This silky soup combines the earthy flavor of roasted parsnips with the natural sweetness of fall apples.

Caramelized onions and a hint of thyme add depth, while vegetable broth creates a smooth, savory base.

It’s a comforting, aromatic soup perfect for chilly autumn evenings or holiday starters.

The gentle sweetness and earthy undertones make every spoonful soothing and flavorful.

Ingredients

• 3 medium parsnips, peeled and cubed
• 2 medium apples, peeled, cored, and cubed
• 1 onion, chopped
• 3 cups vegetable broth
• 1 tsp fresh thyme leaves
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Toss parsnips and apples with olive oil, salt, and pepper. Roast 25 minutes until tender.
• Sauté onion in a pot until soft and golden.
• Add roasted parsnips, apples, thyme, and vegetable broth. Simmer 10 minutes.
• Purée with an immersion blender until smooth. Adjust seasoning.
• Serve warm with a drizzle of olive oil or fresh thyme.

This soup is earthy, sweet, and comforting.

The parsnip and apple combination creates a unique autumn flavor.

It’s perfect as a starter or light main course for fall and winter.

Spiced Pumpkin & Chickpea Soup

This hearty soup blends pumpkin with protein-rich chickpeas for a filling autumn dish.

Cumin, coriander, and smoked paprika add warmth, while coconut milk provides creamy richness.

It’s vibrant, satisfying, and perfect for chilly fall or winter evenings.

The balance of spices and natural sweetness makes each spoonful cozy and comforting.

Ingredients

• 2 cups pumpkin, cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp smoked paprika
• ½ cup coconut milk
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

• Heat olive oil in a pot. Sauté onion and garlic until fragrant.
• Add pumpkin, chickpeas, spices, and vegetable broth. Simmer 20–25 minutes until pumpkin is tender.
• Purée soup until smooth. Stir in coconut milk and adjust seasoning.
• Serve hot with a sprinkle of fresh herbs or paprika.

This soup is creamy, hearty, and warmly spiced.

The pumpkin and chickpeas create a rich, satisfying texture.

It’s perfect as a main dish or side for fall and winter dinners.

Autumn Roasted Vegetable Minestrone

This colorful minestrone features roasted seasonal vegetables, beans, and pasta in a savory broth.

Zucchini, carrots, and butternut squash add sweetness, while garlic and herbs enhance the flavor.

It’s a hearty, comforting soup that works as a full meal or side.

The roasted vegetables add depth, making this a warming autumn classic.

Ingredients

• 1 cup zucchini, diced
• 1 cup carrots, diced
• 1 cup butternut squash, cubed
• 1 can cannellini beans, drained and rinsed
• ½ cup small pasta (like ditalini)
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Toss zucchini, carrots, and squash with olive oil, salt, and pepper. Roast 20–25 minutes until tender.
• Sauté onion and garlic in a large pot until fragrant.
• Add roasted vegetables, beans, pasta, oregano, and vegetable broth. Simmer 15–20 minutes until pasta is cooked.
• Adjust seasoning and serve hot with fresh herbs.

This soup is colorful, hearty, and satisfying.

The combination of roasted vegetables, beans, and pasta creates a filling meal.

It’s perfect for cozy fall and winter lunches or dinners.

Creamy Leek & Potato Soup

This classic soup combines tender potatoes and sweet leeks in a creamy, comforting base.

Garlic and thyme enhance the flavor, while a touch of cream adds richness.

It’s smooth, warming, and perfect for chilly autumn or winter evenings.

The velvety texture and subtle aromatic notes make it a timeless fall favorite.

Ingredients

• 3 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• ¼ cup cream (optional)
• 1 tsp fresh thyme leaves
• Salt and black pepper to taste

Instructions

• Heat olive oil in a pot. Sauté leeks and garlic until soft and fragrant.
• Add potatoes, thyme, and vegetable broth. Simmer 20 minutes until potatoes are tender.
• Purée with an immersion blender until smooth. Stir in cream if desired. Adjust seasoning.
• Serve hot with a sprinkle of fresh thyme or croutons.

This soup is creamy, comforting, and deeply flavorful.

Potatoes and leeks create a classic, warming texture.

It’s perfect as a starter or light main course during fall and winte

Sweet Corn & Carrot Chowder

This vibrant chowder blends sweet corn with tender carrots and potatoes for a comforting dish.

Onions and garlic provide savory depth, while a touch of cream makes it rich and velvety.

It’s hearty yet light, perfect for warming up on cold autumn or winter nights.

The natural sweetness of the vegetables creates a cozy, satisfying flavor profile.

Ingredients

• 2 cups corn kernels (fresh or frozen)
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• ½ cup cream
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

• Heat olive oil in a pot. Sauté onion and garlic until soft.
• Add carrots, potatoes, corn, and vegetable broth. Simmer 20 minutes until vegetables are tender.
• Purée half of the soup with an immersion blender for a creamy texture.
• Stir in cream and adjust seasoning. Serve warm with fresh herbs.

This chowder is sweet, creamy, and comforting.

The combination of corn, carrots, and potatoes creates a naturally rich texture.

It’s perfect as a hearty fall or winter lunch or dinner.