Comfort in a Bowl: 10 Must-Try Autumn Soup Recipes

Published on Oct 18, 2024

As the autumn breeze sweeps through the air and the leaves change their hues, nothing feels more comforting than a warm, hearty bowl of soup.

Whether you're looking for something creamy, savory, or wholesome, I've got you covered with these cozy soup recipes perfect for fall. From creamy chicken marsala gnocchi to a zesty lemony white bean soup, each of these dishes is packed with flavor and comfort. Grab your favorite blanket, settle in, and let's dive into these delightful autumn soup recipes!

1. Creamy Chicken Marsala Gnocchi Soup

Ingredients:

1 lb chicken thighs, diced
1 package gnocchi (16 oz)
1 cup cremini mushrooms, sliced
1/2 cup Marsala wine
1 cup heavy cream
4 cups chicken broth
1 onion, diced
2 cloves garlic, minced
Salt and pepper to taste
Fresh thyme (optional for garnish)

Guide:

Start by sautéing the diced chicken thighs in a large pot with a drizzle of olive oil until golden brown. Remove the chicken from the pot and set it aside. In the same pot, add the mushrooms, onion, and garlic, cooking until the mushrooms release their juices and the onions are translucent. Add the Marsala wine to deglaze the pot, letting it cook for a few minutes until it reduces slightly. Pour in the chicken broth and return the chicken to the pot. Let the soup simmer for about 15 minutes until the chicken is tender. Add the gnocchi and cream, stirring well. Let it cook for an additional 5 minutes until the gnocchi are soft and the soup is creamy. Season with salt and pepper to taste, and garnish with fresh thyme.

Nutrition:

550 calories, 22g fat, 42g protein, 52g carbs

Total time: 30 mins

Serves: 4

2. Sopa De Fideo (Mexican Noodle Soup)

Ingredients:

1 cup fideo noodles (or thin vermicelli)
4 tomatoes, diced
1 small onion, chopped
2 garlic cloves
6 cups chicken or vegetable broth
2 tbsp olive oil
Salt and pepper to taste

Guide:

In a large saucepan, heat olive oil over medium heat and add the fideo noodles, stirring until lightly browned and toasted. Set the noodles aside. In a blender, puree the tomatoes, onion, and garlic until smooth. Pour the puree into the same pan and cook for a few minutes until it thickens slightly. Add the broth, season with salt and pepper, and bring to a simmer. Stir in the toasted noodles and cook for about 15 minutes until the noodles are tender. Adjust seasoning if needed and serve hot.

Nutrition:

190 calories, 3.5g fat, 7g protein, 35g carbs

Total time: 30 mins

Serves: 6

3. Lemony White Bean & Potato Soup

Ingredients:

2 cans white beans, drained and rinsed
4 medium potatoes, peeled and diced
1 lemon (juice and zest)
1 Parmesan rind
1 tbsp fresh thyme
6 cups vegetable or chicken broth
1 small onion, chopped
2 cloves garlic, minced
Salt and pepper to taste

Guide:

Start by sautéing the onion and garlic in a large pot until fragrant. Add the potatoes, white beans, broth, Parmesan rind, and thyme. Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the potatoes are tender. Remove the Parmesan rind, then stir in the lemon juice and zest. Season with salt and pepper to taste. Serve hot with an extra sprinkle of fresh thyme or grated Parmesan.

Nutrition:

230 calories, 1.5g fat, 11g protein, 43g carbs

Total time: 45 mins

Serves: 6

4. Butternut Squash Soup

Ingredients:

1 medium butternut squash, peeled and cubed
1 small onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1/2 cup heavy cream
2 tbsp olive oil
Salt and pepper to taste

Guide:

Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes, or until golden and tender. In a large pot, sauté the onion and garlic until softened. Add the roasted squash and vegetable broth to the pot. Bring to a simmer and cook for 20 minutes. Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth. Stir in the cream and adjust the seasoning as needed. Serve warm with a drizzle of extra cream or olive oil.

Nutrition:

140 calories, 5g fat, 3g protein, 23g carbs

Total time: 1 hour

Serves: 6

5. Homemade Chicken Soup

Ingredients:

1 whole chicken (about 3-4 lbs)
4 carrots, chopped
3 celery stalks, chopped
1 large onion, diced
4 cloves garlic, minced
8 cups chicken broth
1 bay leaf
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Guide:

Place the whole chicken in a large pot and cover with chicken broth. Add a bay leaf and bring to a boil. Reduce heat and simmer for about 40 minutes, or until the chicken is fully cooked. Remove the chicken and set it aside to cool slightly. Shred the chicken, discarding the skin and bones. Return the shredded chicken to the pot, along with the chopped carrots, celery, onion, and garlic. Simmer for another 15-20 minutes, or until the vegetables are tender. Season with salt and pepper, and stir in the fresh parsley before serving.

Nutrition:

110 calories, 2g fat, 13g protein, 6g carbs

Total time: 1 hour 20 mins

Serves: 8

6. Hearty Beef Barley Soup

Ingredients:

1 lb stew beef, cubed
3/4 cup pearl barley
4 cups beef broth
2 carrots, diced
2 celery stalks, diced
1 onion, chopped
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper to taste

Guide:

In a large pot, brown the beef cubes in a bit of olive oil. Remove the beef from the pot and set aside. Add the onion, carrots, celery, and garlic to the pot, cooking until softened. Stir in the beef broth, thyme, and barley. Return the beef to the pot and bring to a simmer. Let the soup cook for about 1 hour, or until the beef is tender and the barley is cooked through. Adjust seasoning as needed and serve hot.

Nutrition:

350 calories, 12g fat, 26g protein, 32g carbs

Total time: 1 hour 30 mins

Serves: 6

7. Creamy Cauliflower & Leek Soup

Ingredients:

1 large cauliflower, chopped
2 leeks, sliced (white and light green parts)
4 cups vegetable broth
1 cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste

Guide:

In a large pot, sauté the leeks and garlic until softened. Add the chopped cauliflower and vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 25 minutes, or until the cauliflower is very tender. Use an immersion blender to puree the soup until smooth. Stir in the cream and season with salt and pepper. For extra richness, garnish with a drizzle of olive oil or a sprinkle of fresh herbs.

Nutrition:

220 calories, 10g fat, 5g protein, 25g carbs

Total time: 45 mins

Serves: 4

8. Spicy Lentil Soup

Ingredients:

1 cup red lentils, rinsed
1 onion, chopped
2 carrots, diced
4 cloves garlic, minced
6 cups vegetable broth
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp paprika
Salt and pepper to taste

Guide:

In a large pot, sauté the onion, carrots, and garlic until softened. Stir in the cumin, cayenne pepper, and paprika, cooking for another minute until fragrant. Add the red lentils and broth to the pot and bring to a boil. Reduce heat and let the soup simmer for about 25 minutes, or until the lentils are soft. Adjust seasoning to taste and serve hot, with a sprinkle of fresh cilantro if desired.

Nutrition:

200 calories, 2.5g fat, 12g protein, 30g carbs

Total time: 40 mins

Serves: 6

9. Zuppa Toscana (Italian Sausage & Kale Soup)

Ingredients:

1 lb Italian sausage, crumbled
4 cups kale, chopped
4 potatoes, diced
1 onion, chopped
4 cups chicken broth
1 cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste

Guide:

In a large pot, brown the Italian sausage, breaking it into small pieces as it cooks. Add the onion and garlic, sautéing until softened. Stir in the potatoes and chicken broth, bringing the soup to a simmer. Cook for about 20 minutes, or until the potatoes are tender. Add the chopped kale and heavy cream, cooking for an additional 5-10 minutes until the kale is wilted and the soup is creamy. Season with salt and pepper, and serve hot.

Nutrition:

450 calories, 25g fat, 17g protein, 40g carbs

Total time: 40 mins

Serves: 6

10. French Onion Soup

Ingredients:

4 large onions, thinly sliced
6 cups beef broth
1/4 cup dry white wine
2 tbsp butter
1 tbsp olive oil
1 tsp sugar
1 baguette, sliced
1 1/2 cups Gruyère cheese, grated

Guide:

In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and sugar, stirring occasionally, and cook for 30-40 minutes until caramelized and golden brown. Pour in the white wine to deglaze the pot, followed by the beef broth. Let the soup simmer for 20 minutes. To serve, ladle the soup into oven-safe bowls, top with a slice of baguette, and sprinkle with grated Gruyère. Place the bowls under a broiler for a few minutes until the cheese is bubbly and golden.

Nutrition:

400 calories, 18g fat, 15g protein, 45g carbs

Total time: 1 hour 20 mins

Serves: 6

The Takes Away

There you have it! Ten deliciously cozy soup recipes to warm you up this autumn. Whether you're looking for something creamy and indulgent like the Chicken Marsala Gnocchi Soup or something light and zesty like the Lemony White Bean Soup, these recipes will bring comfort to your kitchen and joy to your table.