15 Easy Fall Creamy Soup Recipes to Keep You Cozy

Fall is the perfect season to cozy up with a warm, comforting bowl of soup.

As the leaves change and the air turns crisp, creamy soups become a go-to for dinner, lunch, or even a snack.

From velvety pumpkin and butternut squash to rich potato and mushroom blends, creamy soups capture the essence of autumn in every spoonful.

Whether you’re hosting friends, preparing family meals, or enjoying a solo cozy evening, having a collection of 15 fall creamy soup recipes will keep you warm and satisfied all season long.

These soups are easy to make, packed with seasonal flavors, and perfect for embracing the comfort of fall.

15 Easy Fall Creamy Soup Recipes to Keep You Cozy

Creamy soups are the ultimate comfort food for fall, combining warmth, richness, and seasonal produce.

From classic favorites like creamy pumpkin soup to innovative blends with apples, carrots, or roasted vegetables, these recipes will elevate your autumn meals.

With these 15 fall creamy soup recipes, you can enjoy cozy dinners, impress your guests, and make every meal feel like a hug in a bowl.

Don’t wait—pick your favorite recipe and savor the flavors of fall this season.

Creamy Butternut Squash Soup with Sage

This velvety butternut squash soup is a perfect balance of sweet and savory flavors.

Roasted squash brings natural sweetness while fresh sage adds an earthy aroma that enhances the soup’s depth.

Smooth, creamy, and comforting, this soup is ideal for chilly fall evenings.

It makes a beautiful starter for dinner or a hearty lunch option.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh sage, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup heavy cream

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss the cubed butternut squash with olive oil, salt, and pepper.
• Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
• In a large pot, sauté chopped onion and garlic over medium heat until soft and fragrant.
• Add roasted squash and vegetable broth to the pot.
• Bring to a simmer and cook for 10 minutes to blend flavors.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in heavy cream and chopped sage.
• Simmer for another 5 minutes, then adjust salt and pepper to taste.

The soup is silky, rich, and infused with autumnal flavors.

Every spoonful delivers warmth and comfort, perfect for fall evenings.

This soup pairs beautifully with crusty bread or a fresh green salad.

Roasted Pumpkin and Coconut Cream Soup

This creamy pumpkin soup combines the sweetness of roasted pumpkin with the tropical richness of coconut milk.

A hint of ginger and cinnamon adds warmth, making it an irresistible fall favorite.

Smooth, aromatic, and comforting, it’s perfect for lunch, dinner, or entertaining guests.

The natural sweetness of pumpkin balances the subtle spice and creamy texture.

Ingredients:

• 1 medium pumpkin, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss pumpkin cubes with olive oil and a pinch of salt.
• Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
• In a large pot, sauté onion, garlic, and ginger until fragrant.
• Add roasted pumpkin, cinnamon, and vegetable broth.
• Bring to a simmer and cook for 10 minutes.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in coconut milk and adjust seasoning with salt and pepper.
• Simmer gently for another 5 minutes before serving.

The soup is creamy with a delicate balance of spice and sweetness.

Coconut milk adds richness without overpowering the pumpkin flavor.

It’s an elegant, comforting dish perfect for fall gatherings or cozy nights at home.

Creamy Carrot and Ginger Soup

This vibrant carrot soup is silky smooth and bursting with naturally sweet, earthy flavors.

Fresh ginger adds a subtle warmth and spiciness that complements the carrots beautifully.

It’s easy to prepare, full of nutrients, and perfect for chilly fall afternoons.

This soup makes a colorful starter or a light, satisfying meal.

Ingredients:

• 1 pound carrots, peeled and chopped
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• ½ cup heavy cream or coconut cream

Instructions:

• In a large pot, heat olive oil over medium heat.
• Sauté onion, garlic, and ginger until soft and fragrant.
• Add chopped carrots, cumin, salt, and pepper.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 20–25 minutes until carrots are tender.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in heavy cream or coconut cream for a silky texture.
• Adjust seasoning with salt and pepper to taste.
• Serve warm, garnished with fresh herbs or a drizzle of cream.

The soup is creamy, flavorful, and has a gentle warmth from ginger.

Its vibrant color makes it visually appealing and comforting.

This dish is perfect for cozy fall lunches or as an elegant starter for dinner.

Creamy Sweet Potato and Apple Soup

This soup combines the natural sweetness of roasted sweet potatoes with tart apples for a rich, balanced flavor.

A hint of cinnamon and nutmeg adds warmth, creating the perfect autumn comfort food.

Smooth, creamy, and aromatic, it’s ideal for lunch, dinner, or entertaining guests.

The combination of sweet and tangy flavors makes every spoonful a seasonal delight.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 medium apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 3 cups vegetable broth
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• ½ cup heavy cream

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss sweet potatoes and apples with olive oil, salt, and pepper.
• Spread on a baking sheet and roast for 25–30 minutes until tender.
• In a large pot, sauté chopped onion until translucent.
• Add roasted sweet potatoes, apples, cinnamon, nutmeg, and vegetable broth.
• Bring to a simmer and cook for 10 minutes to blend flavors.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in heavy cream and adjust seasoning with salt and pepper.
• Simmer for another 5 minutes before serving warm.

The soup is creamy, comforting, and subtly sweet with a hint of spice.

The roasted sweet potatoes and apples give a natural depth of flavor.

It’s perfect for cozy fall lunches or a heartwarming starter at dinner.

Roasted Cauliflower and Cheddar Soup

This rich, creamy soup combines roasted cauliflower with sharp cheddar for a comforting autumn favorite.

The roasting process brings out the natural sweetness of cauliflower, creating a deeper, nuttier flavor.

Smooth and velvety, it’s perfect for warming up on a crisp fall day.

Cheddar adds a rich, savory dimension that makes this soup irresistible.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup shredded sharp cheddar cheese
• Salt and freshly ground black pepper, to taste
• ½ cup heavy cream

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss cauliflower florets with olive oil, salt, and pepper.
• Roast on a baking sheet for 25–30 minutes until tender and golden.
• In a large pot, sauté onion and garlic until soft and fragrant.
• Add roasted cauliflower and vegetable broth to the pot.
• Simmer for 10 minutes to allow flavors to meld.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in cheddar cheese and heavy cream, mixing until fully melted and creamy.
• Adjust salt and pepper before serving warm.

The roasted cauliflower provides a rich, nutty base for the creamy soup.

Cheddar cheese adds a comforting, savory depth that enhances the flavor.

It’s a cozy, satisfying dish perfect for fall dinners or weekend lunches.

Creamy Mushroom and Thyme Soup

Earthy mushrooms blend with fresh thyme and cream to create a luxurious fall soup.

The slow sautéing process enhances the mushrooms’ natural umami flavor for depth and richness.

Velvety, aromatic, and satisfying, it’s ideal for cozy evenings or elegant dinner starters.

This soup pairs beautifully with crusty bread or a warm, flaky pastry.

Ingredients:

• 1 pound mushrooms, sliced (cremini or button)
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• ½ cup heavy cream

Instructions:

• In a large pot, melt butter over medium heat.
• Sauté onion and garlic until soft and fragrant.
• Add sliced mushrooms and thyme, cooking until mushrooms release moisture and become tender.
• Pour in vegetable broth and bring to a simmer for 10 minutes.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in heavy cream and adjust seasoning with salt and pepper.
• Simmer gently for 5 more minutes before serving warm.

The mushrooms provide a rich, earthy base that is deeply flavorful.

Fresh thyme adds a subtle aromatic layer that complements the creaminess.

This soup is elegant, comforting, and perfect for fall lunches or dinner starters.

Creamy Roasted Red Pepper and Tomato Soup

This vibrant soup combines roasted red peppers and tomatoes for a sweet, smoky flavor.

Garlic and onion add depth, while a touch of cream makes it luxuriously smooth.

It’s perfect for a cozy fall lunch or as an elegant appetizer for dinner.

The roasted vegetables enhance the natural sweetness and create a rich, comforting taste.

Ingredients:

• 4 large red bell peppers, roasted and peeled
• 4 ripe tomatoes, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups vegetable broth
• ½ cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1 teaspoon smoked paprika (optional)

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss red peppers with olive oil and roast for 20–25 minutes until skins are charred.
• Peel and chop the roasted peppers.
• In a large pot, sauté onion and garlic until fragrant.
• Add tomatoes, roasted peppers, smoked paprika, and vegetable broth.
• Simmer for 15 minutes until vegetables are soft.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in heavy cream and adjust seasoning with salt and pepper.
• Serve warm, garnished with fresh herbs or a drizzle of cream.

The soup is smooth, smoky, and comforting with a naturally sweet flavor.

Cream adds richness without overpowering the vegetables.

It’s perfect for autumn lunches, cozy dinners, or as a starter for guests.

Creamy Leek and Potato Soup

This classic fall soup blends tender potatoes with sautéed leeks for a silky, savory dish.

A touch of cream and butter creates a luscious, comforting texture.

It’s easy to prepare, hearty, and perfect for cool fall evenings.

This soup pairs beautifully with crusty bread or a fresh green salad.

Ingredients:

• 3 large potatoes, peeled and cubed
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 2 tablespoons butter
• 4 cups vegetable broth
• ½ cup heavy cream
• Salt and freshly ground black pepper, to taste
• ½ teaspoon fresh thyme leaves

Instructions:

• In a large pot, melt butter over medium heat.
• Sauté leeks and onion until soft and fragrant.
• Add cubed potatoes, thyme, and vegetable broth.
• Bring to a simmer and cook for 20–25 minutes until potatoes are tender.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in heavy cream and adjust seasoning with salt and pepper.
• Simmer gently for 5 more minutes before serving.

The soup is creamy, smooth, and comforting with subtle earthy flavors.

Leeks provide a delicate sweetness that complements the potatoes.

It’s an ideal fall dish that warms both the body and the soul.

Creamy Corn and Roasted Poblano Soup

This soup combines sweet corn with smoky roasted poblanos for a unique fall flavor.

A hint of cumin and a touch of cream make it rich and aromatic.

It’s perfect for cozy dinners, lunch, or as a starter for autumn gatherings.

The blend of sweet, smoky, and savory flavors makes it both comforting and exciting.

Ingredients:

• 4 ears of corn, kernels removed (or 3 cups frozen corn)
• 2 poblano peppers, roasted and peeled
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups vegetable broth
• ½ cup heavy cream
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Roast poblano peppers for 15–20 minutes until skins are charred, then peel and chop.
• In a large pot, sauté onion and garlic in olive oil until fragrant.
• Add corn kernels, roasted poblanos, cumin, and vegetable broth.
• Simmer for 15 minutes until flavors meld.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in heavy cream and adjust seasoning with salt and pepper.
• Serve warm, garnished with fresh cilantro or a drizzle of cream.

The soup is creamy, sweet, and smoky with a hint of spice.

Corn adds natural sweetness while poblanos give a rich, smoky depth.

It’s a flavorful fall soup that’s perfect for cozy meals or entertaining guests.

Creamy Roasted Parsnip and Apple Soup

This soup blends earthy roasted parsnips with sweet apples for a perfectly balanced fall flavor.

A touch of cinnamon and nutmeg adds warmth and seasonal depth.

Smooth, velvety, and comforting, it’s ideal for cozy lunches or elegant dinner starters.

The natural sweetness of roasted vegetables enhances the creamy texture beautifully.

Ingredients:

• 1 pound parsnips, peeled and chopped
• 2 medium apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• ½ cup heavy cream

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss parsnips and apples with olive oil, salt, and pepper.
• Roast on a baking sheet for 25–30 minutes until tender and caramelized.
• In a large pot, sauté chopped onion until translucent.
• Add roasted parsnips, apples, cinnamon, nutmeg, and vegetable broth.
• Simmer for 10 minutes to blend flavors.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in heavy cream and adjust seasoning with salt and pepper.
• Serve warm, garnished with fresh herbs if desired.

The soup is creamy, aromatic, and perfect for crisp autumn evenings.

The combination of parsnip and apple provides natural sweetness and depth.

It’s a comforting, flavorful dish that will warm you from the inside out.

Creamy Carrot and Coconut Soup with Ginger

This vibrant soup combines sweet carrots with coconut milk for a silky texture.

Fresh ginger adds a gentle warmth, enhancing the earthy sweetness of the carrots.

Smooth, fragrant, and comforting, it’s perfect for lunch or dinner during chilly fall days.

The combination of carrot and coconut makes a naturally sweet and aromatic soup.

Ingredients:

• 1 pound carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and freshly ground black pepper, to taste
• ½ teaspoon ground turmeric (optional)

Instructions:

• In a large pot, heat olive oil over medium heat.
• Sauté onion, garlic, and ginger until fragrant.
• Add chopped carrots, turmeric, salt, and pepper.
• Pour in vegetable broth and bring to a simmer for 20 minutes until carrots are tender.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in coconut milk and adjust seasoning to taste.
• Simmer gently for 5 minutes before serving warm.

The soup is creamy, naturally sweet, and lightly spiced from the ginger.

Coconut milk adds richness while keeping the flavor bright and aromatic.

It’s an ideal fall soup that is both comforting and nourishing.

Creamy Roasted Cauliflower and Leek Soup

This soup combines roasted cauliflower with sautéed leeks for a velvety, flavorful dish.

Roasting the cauliflower deepens its natural sweetness, creating a richer taste.

Smooth, creamy, and satisfying, it’s perfect as a starter or a cozy dinner option.

Fresh herbs and a touch of cream elevate the flavors beautifully.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• ½ cup heavy cream
• 1 teaspoon fresh thyme, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss cauliflower florets with olive oil, salt, and pepper.
• Roast for 25–30 minutes until golden and tender.
• In a large pot, sauté leeks and onion until soft and fragrant.
• Add roasted cauliflower and vegetable broth to the pot.
• Simmer for 10 minutes to blend flavors.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in heavy cream and fresh thyme.
• Adjust seasoning and serve warm.

The soup is creamy, rich, and full of roasted, earthy flavors.

Leeks add a subtle sweetness that complements the cauliflower beautifully.

It’s a comforting, elegant fall soup that’s perfect for any seasonal meal.

Creamy Roasted Sweet Corn and Poblano Soup

This soup blends sweet roasted corn with smoky poblano peppers for a flavorful autumn twist.

A touch of cumin and cream adds warmth and richness to every spoonful.

Smooth, slightly sweet, and lightly smoky, it’s perfect for cozy fall dinners.

The combination of corn and roasted peppers creates a comforting and visually vibrant soup.

Ingredients:

• 4 ears of corn, kernels removed (or 3 cups frozen corn)
• 2 poblano peppers, roasted and peeled
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups vegetable broth
• ½ cup heavy cream
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Roast poblano peppers for 15–20 minutes until charred, then peel and chop.
• In a large pot, sauté onion and garlic in olive oil until fragrant.
• Add corn, roasted poblano, cumin, and vegetable broth.
• Simmer for 15 minutes until flavors meld.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in heavy cream and adjust seasoning with salt and pepper.
• Serve warm, garnished with fresh cilantro if desired.

The soup is creamy, smoky, and slightly sweet with a touch of spice.

Corn adds natural sweetness while poblano peppers provide depth and richness.

It’s a perfect fall soup for cozy lunches or dinner gatherings.

Creamy Carrot, Parsnip, and Ginger Soup

This vibrant soup combines the sweetness of carrots and parsnips with the warmth of fresh ginger.

A touch of cream creates a silky texture, making it comforting and satisfying.

It’s perfect for chilly fall evenings, lunch, or as an elegant appetizer.

The natural sweetness of roasted vegetables pairs beautifully with the ginger’s subtle spice.

Ingredients:

• 1 pound carrots, peeled and chopped
• 1 pound parsnips, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil
• 4 cups vegetable broth
• ½ cup heavy cream
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss carrots and parsnips with olive oil, salt, and pepper.
• Roast for 25–30 minutes until tender and slightly caramelized.
• In a large pot, sauté onion, garlic, and ginger until fragrant.
• Add roasted vegetables and vegetable broth.
• Simmer for 10 minutes to blend flavors.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in heavy cream and adjust seasoning to taste.
• Serve warm, garnished with fresh herbs or a swirl of cream.

The soup is creamy, subtly sweet, and has a warm ginger kick.

Roasted carrots and parsnips enhance the natural flavors beautifully.

It’s a cozy, nutrient-rich fall soup perfect for any occasion.

Creamy Roasted Cauliflower and Cheddar Soup

This soup combines roasted cauliflower with sharp cheddar for a rich, comforting flavor.

Roasting the cauliflower enhances its nutty sweetness, while cheese adds depth and creaminess.

Smooth, velvety, and satisfying, it’s ideal for a hearty fall lunch or dinner.

Fresh herbs or a dash of paprika can elevate the presentation and taste.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup shredded sharp cheddar cheese
• ½ cup heavy cream
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss cauliflower florets with olive oil, salt, and pepper.
• Roast on a baking sheet for 25–30 minutes until tender and golden.
• In a large pot, sauté onion and garlic until fragrant.
• Add roasted cauliflower and vegetable broth.
• Simmer for 10 minutes to allow flavors to meld.
• Use an immersion blender or regular blender to puree until smooth.
• Stir in cheddar cheese and heavy cream until fully combined.
• Adjust seasoning with salt and pepper and serve warm.

The soup is rich, creamy, and packed with roasted, savory flavor.

Cheddar cheese adds a comforting, indulgent taste to each spoonful.

It’s a perfect autumn soup for cozy evenings or festive gatherings.