19 Cozy Fall Soups to Warm You Up This October

October is the perfect time to embrace the comforting flavors of fall with hearty soups that bring a little warmth to your day. These soups are all about making you feel good—simple ingredients, cozy flavors, and plenty of variety to keep things interesting throughout the season.

Butternut Squash Soup

This creamy soup is the essence of fall. Start by roasting 1 large butternut squash, then sauté 1 diced onion, 2 minced garlic cloves, and a tablespoon of olive oil until softened. Add 4 cups of vegetable broth, 1 cup of coconut milk, and the roasted squash. Season with salt, pepper, and a pinch of nutmeg, then blend until smooth. Simmer for 10 minutes before serving with a drizzle of cream or toasted pumpkin seeds for crunch. The flavors intensify with time, making it perfect for next-day leftovers.

Pumpkin and Red Lentil Soup

This vibrant soup combines the sweetness of pumpkin with the heartiness of lentils. Begin by cooking 1 diced onion, 2 minced garlic cloves, and a teaspoon of grated ginger in a tablespoon of oil. Add 2 cups of diced pumpkin and 1 cup of red lentils, followed by 4 cups of vegetable broth. Season with 1 teaspoon of curry powder, salt, and pepper. Simmer for 25-30 minutes until the lentils and pumpkin are soft, then blend to your preferred consistency. Finish with a swirl of coconut milk for added creaminess.

Creamy Tomato Basil Soup

Tomato soup gets a fall twist with roasted tomatoes and fresh basil. Roast 6 large tomatoes, then sauté 1 diced onion and 3 minced garlic cloves in a tablespoon of olive oil. Add the roasted tomatoes, 4 cups of vegetable broth, and 1 cup of heavy cream. Let it simmer for 20 minutes before blending with a handful of fresh basil leaves. Season with salt, pepper, and a pinch of sugar to balance the acidity. Serve with grilled cheese for the ultimate cozy meal.

Carrot Ginger Soup

Perfectly spiced and warming, this soup requires only a few ingredients. Sauté 1 diced onion, 2 garlic cloves, and 1 tablespoon of grated ginger in a tablespoon of olive oil. Add 5 large peeled and chopped carrots, 4 cups of vegetable broth, and bring to a boil. Reduce the heat and simmer for 20 minutes until the carrots are tender. Blend until smooth and season with salt, pepper, and a squeeze of lemon juice to brighten the flavors. Garnish with fresh parsley and a dollop of yogurt.

Mushroom Barley Soup

Earthy mushrooms and chewy barley come together for a hearty soup. Start by sautéing 1 diced onion, 2 minced garlic cloves, and 1 cup of chopped mushrooms in a tablespoon of oil. Add 1 cup of pearl barley and 6 cups of beef or vegetable broth. Season with thyme, bay leaf, salt, and pepper, then simmer for 40 minutes until the barley is tender. For added richness, stir in 1 tablespoon of butter and a splash of cream before serving. Top with fresh parsley.

Potato Leek Soup

A creamy, velvety classic. Start by sautéing 3 sliced leeks (white parts only) and 2 minced garlic cloves in butter. Add 4 diced potatoes and 4 cups of chicken or vegetable broth. Season with thyme, salt, and pepper, then simmer for 20 minutes until the potatoes are soft. Blend the soup until smooth, then stir in 1/2 cup of cream. Serve with crusty bread and a sprinkle of chives for a cozy meal.

French Onion Soup

Rich and savory, this soup is made with caramelized onions. Sauté 4 sliced onions in 2 tablespoons of butter until deep brown and caramelized. Add 1 tablespoon of flour and stir, then pour in 6 cups of beef broth and 1/2 cup of white wine. Simmer for 30 minutes, seasoning with thyme, bay leaves, salt, and pepper. Top with toasted baguette slices and melted Gruyère cheese under the broiler before serving.

White Chicken Chili

A fall favorite packed with flavor. Sauté 1 diced onion, 3 minced garlic cloves, and 1 chopped jalapeño in a tablespoon of oil. Add 2 cups of shredded cooked chicken, 2 cans of white beans (drained), 4 cups of chicken broth, and 1 teaspoon of cumin and oregano. Simmer for 20 minutes, then stir in 1 cup of sour cream and 1/2 cup of shredded cheese. Serve with lime wedges and fresh cilantro.

Beef and Barley Soup

This hearty soup is perfect for a chilly evening. Brown 1 pound of beef stew meat in a tablespoon of oil, then set aside. In the same pot, sauté 1 diced onion, 2 carrots, and 2 celery stalks. Add 1 cup of pearl barley, 6 cups of beef broth, and the browned meat. Season with thyme, bay leaf, salt, and pepper, then simmer for 40 minutes until the barley is tender. Serve with fresh parsley and a side of crusty bread.

Hamburger Soup

A hearty and comforting meal for cool fall days. Brown 1 pound of ground beef in a large pot, then add 1 diced onion, 2 diced carrots, 2 diced celery stalks, and 2 minced garlic cloves. Stir in 1 can of diced tomatoes, 4 cups of beef broth, 1 cup of frozen corn, and 1/2 cup of uncooked pasta. Season with oregano, thyme, salt, and pepper. Simmer for 30 minutes until the vegetables are tender and the pasta is cooked. Serve with shredded cheese on top for extra richness.

Roasted Cauliflower Soup

This creamy, nutritious soup is both flavorful and filling. Start by roasting 1 large head of cauliflower with olive oil, salt, and pepper for 25 minutes at 400°F. Sauté 1 diced onion and 2 minced garlic cloves in butter until softened. Add the roasted cauliflower, 4 cups of vegetable broth, and 1 cup of cream. Blend the soup until smooth, then season with thyme, salt, and pepper. Garnish with a drizzle of olive oil and toasted almonds for added texture.

Spicy Black Bean Soup

This protein-packed soup is perfect for a chilly evening. Sauté 1 diced onion, 2 minced garlic cloves, and 1 chopped jalapeño in olive oil. Add 3 cans of black beans (drained), 1 can of diced tomatoes, 4 cups of vegetable broth, and 1 teaspoon of cumin and chili powder. Simmer for 20 minutes, then blend half the soup for a thicker texture. Stir in the juice of 1 lime and serve with sour cream, avocado, and cilantro for a burst of flavor.

Creamy Broccoli Cheddar Soup

A rich and cheesy classic for the fall. Begin by sautéing 1 diced onion and 2 minced garlic cloves in butter. Add 4 cups of chicken broth, 2 cups of chopped broccoli, and 2 peeled and diced potatoes. Simmer for 15 minutes until the vegetables are tender. Blend the soup until smooth, then stir in 1 cup of heavy cream and 2 cups of shredded cheddar cheese. Season with salt, pepper, and a pinch of nutmeg, and serve with crusty bread or in a bread bowl.

Lentil and Sausage Soup

This hearty soup is both filling and flavorful. Brown 1 pound of Italian sausage in a pot, then add 1 diced onion, 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Stir in 1 cup of lentils, 6 cups of chicken broth, and 1 can of diced tomatoes. Season with thyme, bay leaf, salt, and pepper, and simmer for 40 minutes until the lentils are tender. Serve with a sprinkle of Parmesan and fresh parsley for a warming fall dinner.

Greek Avgolemono Soup

A lemony chicken soup that is both light and comforting. Start by simmering 4 cups of chicken broth with 1/2 cup of orzo pasta. In a bowl, whisk together 2 eggs and the juice of 2 lemons. Slowly add a ladle of hot broth to the egg mixture while whisking to temper the eggs, then stir it back into the soup. Add 2 cups of cooked, shredded chicken, and season with salt and pepper. Simmer for another 5 minutes, stirring constantly, and garnish with fresh dill.

White Bean and Kale Soup

This nutrient-dense soup is perfect for a cool fall evening. Sauté 1 diced onion, 2 minced garlic cloves, and 1 diced carrot in olive oil. Add 2 cans of white beans (drained), 4 cups of vegetable broth, and 2 cups of chopped kale. Season with thyme, salt, and pepper, then simmer for 20 minutes. For a thicker consistency, blend half of the soup and stir it back in. Serve with a drizzle of olive oil and a sprinkle of Parmesan cheese.

Sweet Corn and Potato Chowder

A sweet and savory chowder that’s perfect for fall. Start by sautéing 1 diced onion, 2 minced garlic cloves, and 2 diced celery stalks in butter. Add 4 cups of vegetable broth, 2 diced potatoes, and 2 cups of fresh or frozen corn. Simmer for 20 minutes until the potatoes are tender. Blend half the soup for a creamy texture, then stir in 1 cup of heavy cream. Season with salt, pepper, and fresh thyme, and serve with crusty bread.

Lasagna Soup

This deconstructed lasagna soup is rich and comforting. Brown 1 pound of Italian sausage in a pot, then add 1 diced onion, 2 minced garlic cloves, and 1 diced bell pepper. Stir in 1 can of diced tomatoes, 4 cups of chicken broth, and 8 broken lasagna noodles. Season with Italian herbs, salt, and pepper, and simmer for 20 minutes until the noodles are cooked. Stir in 1 cup of ricotta cheese and 1/2 cup of mozzarella cheese, then serve with fresh basil and grated Parmesan.

Loaded Baked Potato Soup

This rich and filling soup tastes like a loaded baked potato in a bowl. Sauté 1 diced onion and 2 minced garlic cloves in butter, then add 4 peeled and cubed russet potatoes and 4 cups of chicken broth. Simmer for 20 minutes until the potatoes are tender, then blend half the soup for a creamy texture. Stir in 1/2 cup of sour cream, 1 cup of shredded cheddar cheese, and 1/2 cup of crumbled bacon. Top with green onions and extra cheese for a comforting meal.

This article originally appeared on RetailShout.

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