15 Easy Fall Vegetarian Soup Recipes to Keep You Warm This Season

Fall is the perfect season for warming, hearty soups that celebrate the flavors of autumn.

From the natural sweetness of roasted squash to the earthy richness of root vegetables, fall ingredients are packed with color, flavor, and nutrition.

Vegetarian soups are not only comforting but also versatile and easy to prepare, making them ideal for cozy dinners, meal prep, or entertaining guests.

In this post, we’ll explore 15 fall vegetarian soup recipes that are both satisfying and nourishing.

Each recipe is full of seasonal ingredients, aromatic spices, and comforting textures to make chilly evenings feel warmer and more inviting.

Whether you’re craving creamy, silky soups or chunky, rustic bowls, this collection has something for everyone.

These recipes are perfect for family meals, lunchboxes, or even batch cooking for the week ahead.

By using fresh, seasonal vegetables and pantry staples, you can create meals that are both healthy and delicious.

Get ready to fill your kitchen with the cozy aromas of fall with these 15 vegetarian soups.

From sweet to savory, spicy to creamy, each recipe is designed to showcase the best of autumn produce.

15 Easy Fall Vegetarian Soup Recipes to Keep You Warm This Season

Fall is the ultimate season for soups that are hearty, flavorful, and comforting.

These 15 fall vegetarian soup recipes offer a variety of tastes, textures, and colors, ensuring that every meal is both satisfying and nutritious.

From creamy butternut squash to earthy lentil blends, each recipe highlights the richness of autumn produce.

Vegetarian soups are perfect for warming your body, nourishing your soul, and celebrating the flavors of the season.

Whether you’re cooking for yourself, family, or friends, these recipes are simple, versatile, and delicious.

With a mix of creamy, chunky, and spiced options, there’s a soup for every preference and occasion.

Try them individually or rotate throughout the week for variety and balanced nutrition.

These soups are not only a culinary delight but also a way to embrace the warmth and coziness of fall.

From weeknight dinners to special gatherings, they bring seasonal comfort to every table.

Embrace the season, savor every spoonful, and enjoy the flavors of fall with these amazing vegetarian soups.

Roasted Butternut Squash and Apple Soup

This cozy autumn soup blends the natural sweetness of roasted butternut squash with the crisp tartness of apples.

The texture is velvety and comforting, filling your kitchen with a warm, fragrant aroma.

A hint of cinnamon and nutmeg enhances the fall flavors beautifully.

It is creamy yet light, making it perfect for chilly evenings.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup coconut cream or heavy cream (optional)

Instructions:

• Preheat oven to 400°F (200°C).
• Toss butternut squash and apples with olive oil, salt, and pepper.
• Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
• In a large pot, sauté onion and garlic over medium heat until translucent and fragrant.
• Add roasted squash and apples to the pot.
• Pour in vegetable broth and stir in cinnamon and nutmeg.
• Bring to a simmer and cook for 10–15 minutes to allow flavors to meld.
• Use an immersion blender to puree until smooth, or transfer in batches to a blender.
• Stir in coconut cream if desired and adjust seasoning to taste.
• Serve hot, garnished with a drizzle of cream or a sprinkle of cinnamon.

This roasted butternut squash and apple soup perfectly captures the essence of fall.

Its sweet and savory balance is comforting and satisfying.

Pair it with crusty bread for a full meal or enjoy it as a starter.

It is simple, elegant, and perfect for warming up on chilly evenings.

Autumn Harvest Lentil Soup

Packed with protein-rich lentils, earthy root vegetables, and fragrant herbs, this soup celebrates the fall harvest.

Each spoonful is hearty and nourishing, filling your kitchen with warmth and comfort.

It is nutritious, satisfying, and easy to prepare.

This soup is ideal for weekday meals, weekend gatherings, or cozy nights in.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 carrots, diced
• 2 parsnips, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup butternut squash, cubed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic until fragrant and softened.
• Add carrots, parsnips, and butternut squash, stirring to coat in olive oil.
• Sprinkle in thyme, smoked paprika, salt, and pepper. Cook 2–3 minutes.
• Add lentils and pour in vegetable broth, bringing the mixture to a boil.
• Reduce heat to low, cover, and simmer for 25–30 minutes until lentils and vegetables are tender.
• Gently mash part of the soup for a thicker texture, leaving some vegetables whole.
• Taste and adjust seasonings as needed.
• Serve hot, garnished with fresh parsley.

This autumn harvest lentil soup is hearty, comforting, and full of earthy fall flavors.

Its rich texture and colorful vegetables make it visually appealing and satisfying.

Perfect for lunch or dinner, it provides warmth and nourishment.

Every spoonful delivers a sense of home and seasonal comfort.

Creamy Roasted Cauliflower and Sage Soup

A silky, savory soup that highlights the nutty flavor of roasted cauliflower and fragrant fresh sage.

The roasting process brings out a deep, caramelized flavor, while subtle garlic and onion undertones add richness.

A pinch of nutmeg gives the soup a cozy, fall-inspired warmth.

This soup is indulgent yet light, creamy without being heavy.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped (or ½ tsp dried sage)
• ¼ tsp nutmeg
• Salt and pepper to taste
• 2 tbsp unsalted butter or olive oil for finishing (optional)

Instructions:

• Preheat oven to 425°F (220°C).
• Toss cauliflower florets with olive oil, salt, and pepper.
• Spread on a baking sheet and roast for 20–25 minutes until golden brown and tender.
• In a large pot, sauté onion and garlic over medium heat until soft and aromatic.
• Add roasted cauliflower to the pot, along with vegetable broth, sage, and nutmeg.
• Bring to a gentle simmer and cook for 10 minutes to combine flavors.
• Use an immersion blender to puree until smooth and creamy.
• Finish with butter or olive oil, adjusting seasoning as needed.
• Serve warm, garnished with fresh sage leaves or a drizzle of olive oil.

This creamy roasted cauliflower and sage soup is smooth, comforting, and full of autumnal flavor.

Its fragrant, nutty taste makes it perfect for chilly evenings.

Serve it as a starter or a light meal, and enjoy its soothing warmth.

Every spoonful embodies the essence of fall and cozy home cooking.

Carrot and Ginger Autumn Soup

This vibrant soup combines sweet, earthy carrots with the warm, zesty spice of fresh ginger.

It is both comforting and invigorating, filling your kitchen with a lively, autumnal aroma.

A touch of orange juice adds a subtle brightness.

This soup is creamy without heavy cream and perfect for a cozy fall lunch or dinner.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp orange juice
• Fresh parsley or chives for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, and ginger until fragrant and softened.
• Add chopped carrots and stir to coat with the aromatics.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 25–30 minutes until carrots are tender.
• Use an immersion blender to puree until smooth.
• Stir in orange juice and adjust seasoning with salt and pepper.
• Serve hot, garnished with fresh parsley or chives.

This carrot and ginger soup is vibrant, flavorful, and warming.

Its smooth texture and zesty undertones make it perfect for fall evenings.

It pairs beautifully with a slice of crusty bread.

Every spoonful delivers comfort, nourishment, and a hint of seasonal brightness.

Sweet Potato and Kale Soup

This hearty soup balances the natural sweetness of roasted sweet potatoes with the earthy bitterness of kale.

It is packed with nutrients and fills the kitchen with a rich, autumnal aroma.

Garlic and thyme bring depth to the flavor.

This soup is thick, comforting, and perfect for chilly fall nights.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Toss sweet potatoes with olive oil, salt, and pepper, then roast for 25 minutes.
• In a large pot, sauté onion and garlic until softened.
• Add roasted sweet potatoes, kale, thyme, and vegetable broth.
• Bring to a simmer and cook for 15–20 minutes until kale is tender.
• Use an immersion blender for a smoother texture, leaving some chunks if desired.
• Taste and adjust seasoning as needed.
• Serve hot, optionally drizzled with olive oil.

This sweet potato and kale soup is hearty, wholesome, and satisfying.

Its earthy and sweet flavors create a comforting fall dish.

Perfect for lunch or dinner on chilly evenings.

Each spoonful delivers warmth, nutrition, and seasonal flavor.

Mushroom and Barley Autumn Soup

This savory soup combines earthy mushrooms with nutty barley, creating a rich, filling texture.

Carrots and celery add subtle sweetness and depth.

Herbs like thyme and parsley infuse warmth and aroma.

It is perfect for a cozy fall meal, hearty enough to satisfy any appetite.

Ingredients:

• 1 cup pearl barley, rinsed
• 8 oz mushrooms, sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic until fragrant and soft.
• Add mushrooms, carrots, and celery, cooking for 5 minutes.
• Stir in thyme and season with salt and pepper.
• Add barley and vegetable broth, then bring to a boil.
• Reduce heat, cover, and simmer for 35–40 minutes until barley is tender.
• Taste and adjust seasonings.
• Serve hot, garnished with fresh parsley.

This mushroom and barley soup is hearty, earthy, and full of autumn flavors.

Its combination of grains and vegetables creates a satisfying texture.

Perfect for a warming lunch or dinner.

Every spoonful embodies the essence of fall, comfort, and home-cooked goodness

Pumpkin and Sage Soup

This creamy pumpkin soup highlights the natural sweetness of pumpkin with aromatic fresh sage.

Roasting the pumpkin enhances its flavor and gives the soup a rich, velvety texture.

A touch of garlic and nutmeg adds warmth and depth.

This soup is perfect for fall evenings, light yet indulgent, and ideal for family gatherings.

Ingredients:

• 1 small pumpkin, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp fresh sage, chopped (or ½ tsp dried sage)
• ½ tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup coconut cream or heavy cream (optional)

Instructions:

• Preheat oven to 400°F (200°C).
• Toss pumpkin cubes with olive oil, salt, and pepper, then roast for 25–30 minutes.
• In a pot, sauté onion and garlic until fragrant and soft.
• Add roasted pumpkin, vegetable broth, sage, and nutmeg.
• Simmer for 10–15 minutes to combine flavors.
• Blend using an immersion blender until smooth.
• Stir in cream if desired and adjust seasoning.
• Serve warm, garnished with a few sage leaves.

This pumpkin and sage soup is rich, smooth, and full of fall flavor.

Its warm, nutty undertones make it comforting and indulgent.

Perfect for chilly evenings or festive dinners.

Every spoonful evokes the warmth and coziness of autumn.

Roasted Beet and Lentil Soup

Earthy roasted beets pair beautifully with protein-rich lentils in this vibrant, hearty soup.

The deep red color makes it visually stunning and inviting for fall meals.

Carrots, onion, and garlic add subtle sweetness and depth.

It is both nutritious and comforting, perfect for a satisfying seasonal lunch or dinner.

Ingredients:

• 2 medium beets, peeled and chopped
• 1 cup red or green lentils, rinsed
• 2 carrots, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat oven to 400°F (200°C).
• Toss beets with olive oil, salt, and pepper, then roast for 25 minutes.
• In a large pot, sauté onion, garlic, and carrots until soft.
• Add roasted beets, lentils, cumin, and vegetable broth.
• Bring to a boil, then reduce heat and simmer for 25–30 minutes.
• Blend with an immersion blender until smooth, leaving some texture if desired.
• Taste and adjust seasonings.
• Serve hot, garnished with fresh parsley.

This roasted beet and lentil soup is vibrant, earthy, and nourishing.

Its smooth texture and sweet, deep flavors make it satisfying.

Perfect for fall lunches or cozy dinners.

Each spoonful delivers warmth, color, and seasonal comfort.

Sweet Corn and Potato Soup

This comforting soup combines the natural sweetness of corn with creamy potatoes.

A touch of onion, garlic, and thyme enhances the flavor, making it perfect for autumn.

It is rich yet light, creamy without heavy cream, and ideal for warming fall nights.

The golden color and velvety texture make it appealing to both adults and children.

Ingredients:

• 2 cups corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

• Heat olive oil in a pot over medium heat.
• Sauté onion and garlic until fragrant and soft.
• Add potatoes, corn, thyme, salt, and pepper.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 20–25 minutes until potatoes are tender.
• Blend partially with an immersion blender for a creamy yet textured soup.
• Adjust seasoning as needed.
• Serve hot, garnished with chopped chives.

This sweet corn and potato soup is creamy, comforting, and subtly sweet.

Its golden color and smooth texture make it visually appealing.

Perfect for lunch, dinner, or cozy fall evenings.

Every spoonful brings warmth, comfort, and seasonal delight.

Spiced Butternut Squash and Red Lentil Soup

This hearty soup combines sweet butternut squash with protein-rich red lentils for a filling fall meal.

A touch of curry powder, cumin, and coriander adds warmth and depth.

Carrots and onions balance the sweetness with savory notes.

It is nourishing, flavorful, and perfect for a cozy autumn lunch or dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup red lentils, rinsed
• 2 carrots, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp curry powder
• ½ tsp cumin
• ½ tsp coriander
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic until fragrant and soft.
• Add carrots and butternut squash, stirring to coat with spices.
• Add curry powder, cumin, coriander, salt, and pepper.
• Pour in vegetable broth and bring to a boil.
• Stir in red lentils and reduce heat to a simmer.
• Cook for 25–30 minutes until lentils and vegetables are tender.
• Blend with an immersion blender until smooth.
• Adjust seasoning as needed.
• Serve hot, garnished with fresh parsley if desired.

This spiced butternut squash and red lentil soup is comforting, hearty, and full of flavor.

Its warmth and spice make it perfect for autumn evenings.

It pairs beautifully with crusty bread or a simple salad.

Every spoonful delivers nourishment, richness, and seasonal delight.

Roasted Cauliflower and White Bean Soup

This savory soup combines roasted cauliflower with creamy white beans for a rich texture.

Garlic, onion, and rosemary add depth and aromatic warmth.

It is naturally creamy and comforting without heavy cream.

This soup is hearty, satisfying, and perfect for chilly fall nights or weekend lunches.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 can (15 oz) white beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp fresh rosemary, chopped (or ½ tsp dried)
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: drizzle of olive oil for garnish

Instructions:

• Preheat oven to 425°F (220°C).
• Toss cauliflower with olive oil, salt, and pepper, then roast for 20–25 minutes.
• In a pot, sauté onion and garlic until fragrant and soft.
• Add roasted cauliflower, white beans, rosemary, and vegetable broth.
• Bring to a gentle simmer and cook for 10–15 minutes.
• Blend with an immersion blender until smooth.
• Adjust seasoning with salt and pepper.
• Serve warm, optionally drizzled with olive oil.

This roasted cauliflower and white bean soup is creamy, savory, and full of comforting fall flavors.

Its hearty texture and depth of flavor make it satisfying and nourishing.

Perfect for a light dinner or a starter for guests.

Every spoonful brings warmth, richness, and autumn comfort.

Spicy Tomato and Roasted Red Pepper Soup

This vibrant soup combines roasted red peppers with ripe tomatoes for a rich, flavorful base.

A hint of smoked paprika and cayenne adds subtle heat.

Garlic and onion provide depth, while olive oil enhances richness.

It is bold, comforting, and perfect for chilly fall evenings with a slice of bread.

Ingredients:

• 4 red bell peppers, roasted, peeled, and chopped
• 4 ripe tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• ¼ tsp cayenne pepper (optional, for heat)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Preheat oven to 425°F (220°C).
• Roast bell peppers until skin is charred, then peel and chop.
• Heat olive oil in a pot over medium heat and sauté onion and garlic until soft.
• Add tomatoes, roasted peppers, smoked paprika, and cayenne pepper.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 15–20 minutes.
• Blend with an immersion blender until smooth.
• Adjust seasoning as needed.
• Serve hot, garnished with fresh basil.

This spicy tomato and roasted red pepper soup is bold, vibrant, and full of autumn flavors.

Its smooth texture and smoky undertones make it comforting and satisfying.

Perfect for lunch, dinner, or as a starter.

Every spoonful delivers warmth, flavor, and seasonal joy

Creamy Parsnip and Apple Soup

This soothing soup blends sweet parsnips with crisp apples for a naturally sweet, velvety flavor.

A hint of ginger and nutmeg adds warmth and depth.

It is smooth, comforting, and perfect for chilly fall afternoons.

The combination of earthy vegetables and fruit makes it light yet satisfying.

Ingredients:

• 4 parsnips, peeled and chopped
• 2 apples, peeled, cored, and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp grated ginger
• ½ tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: drizzle of cream or olive oil

Instructions:

• Heat olive oil in a pot over medium heat.
• Sauté onion and garlic until soft and fragrant.
• Add parsnips, apples, ginger, and nutmeg.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 25–30 minutes until parsnips are tender.
• Blend until smooth using an immersion blender.
• Adjust seasoning with salt and pepper.
• Serve warm, garnished with cream or a drizzle of olive oil.

This creamy parsnip and apple soup is smooth, lightly sweet, and comforting.

Its delicate flavors evoke warmth and the essence of fall.

Perfect for lunch, dinner, or as a starter for gatherings.

Every spoonful is nourishing, cozy, and satisfying.

Roasted Carrot and Fennel Soup

This aromatic soup combines sweet roasted carrots with the subtle licorice notes of fennel.

A touch of garlic and thyme enhances the natural sweetness.

It is bright, flavorful, and perfect for a warming fall meal.

Its silky texture and earthy flavors make it both satisfying and elegant.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 fennel bulb, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat oven to 400°F (200°C).
• Toss carrots and fennel with olive oil, salt, and pepper; roast for 25–30 minutes.
• In a pot, sauté onion and garlic until soft and fragrant.
• Add roasted vegetables, thyme, and vegetable broth.
• Bring to a boil, then reduce heat and simmer for 10–15 minutes.
• Blend with an immersion blender until smooth.
• Adjust seasoning with salt and pepper.
• Serve hot, garnished with fresh parsley.

This roasted carrot and fennel soup is sweet, aromatic, and full of fall flavor.

Its smooth texture and warm spices make it comforting and elegant.

Perfect for lunch or dinner on chilly days.

Every spoonful evokes the cozy essence of autumn.

Creamy Sweet Potato and Red Lentil Soup

This vibrant soup combines creamy sweet potatoes with protein-rich red lentils.

A hint of cumin and coriander adds warmth and depth.

It is hearty, nourishing, and perfect for a satisfying fall meal.

The blend of spices and vegetables creates a naturally sweet, earthy flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• ½ tsp coriander
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: drizzle of coconut cream

Instructions:

• Heat olive oil in a pot over medium heat.
• Sauté onion and garlic until soft and fragrant.
• Add sweet potatoes, red lentils, cumin, and coriander.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 25–30 minutes until lentils and sweet potatoes are tender.
• Blend until smooth using an immersion blender.
• Adjust seasoning with salt and pepper.
• Serve hot, optionally drizzled with coconut cream.

This creamy sweet potato and red lentil soup is hearty, flavorful, and nourishing.

Its warm spices and smooth texture make it comforting for fall evenings.

Perfect for lunch, dinner, or a cozy snack.

Every spoonful delivers richness, warmth, and seasonal comfort.