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The days are shorter now, and the air has that crisp little bite to it. I’ll be honest with you – I’m not the biggest fan of the cold months. But if there’s one thing that makes them not just bearable but downright cozy, it’s a big pot of soup simmering away on the stove. And once the temperature starts to drop, hardly a week goes by that I’m not stirring one up.
I’ve gathered seven of my favorite fall and winter soup recipes to carry you through the season: a few of my own tried-and-true pots, one from a friend, and a handful more from food bloggers I love. There’s something here for every craving, from light and brothy to rich and hearty.
Warm bowls and full hearts ahead. Let’s dig in.
Creamy Garlic Mushroom Soup
One of mine
Let’s start with one of my very favorites. This is “creamy,” mind you – not “cream of” – with no canned anything in sight. Instead, it’s a savory, velvety pot loaded with earthy mushrooms and plenty of garlic, thickened the old-fashioned way with a simple roux. I like to blend most of it smooth but leave a few mushroom pieces whole for a little texture. It makes a lovely light supper with crusty bread, or an elegant first course when company’s coming.
Roasted Butternut Squash Soup
From Kate at Cookie and Kate
Is any soup more autumn-in-a-bowl than butternut squash? Kate’s version is the one to beat. The secret is roasting the squash first, which coaxes out all of that deep, caramelized sweetness before it ever hits the blender. The result is wonderfully creamy, though there’s not a drop of cream in it, with just a hint of maple and nutmeg. It’s naturally vegetarian, and it tastes even better the next day, which makes it a wonderful one to make ahead.
Hearty Ham and White Bean Soup
One of mine
Hardly a week goes by in winter when I don’t make a big pot of soup, and this one is a true family favorite. A meaty ham bone does most of the heavy lifting here, lending that rich, simmered-all-day flavor, while tender white beans and a generous helping of vegetables make it hearty enough for a full meal. I use an immersion blender to thicken it a bit while still leaving plenty of whole beans and veggies. It’s an especially good way to put a leftover holiday ham to delicious use.
Cabbage Lentil Soup (Cabbage Roll Soup)
From Sandy at Reluctant Entertainer
My friend Sandy of Reluctant Entertainer never fails to inspire me in the kitchen, and this cozy pot is no exception. If you love cabbage rolls but don’t love all the fuss of making them, this soup is your answer. Picture all those same comforting flavors, simplified into one hearty bowl. Browned ground beef, tender cabbage, protein-packed lentils, and a little rice simmer together in a rich tomato-and-beef broth. It’s a complete meal in a bowl, and it happily feeds a crowd.
Zuppa Toscana
From Natasha at Natasha’s Kitchen
If you’ve ever found yourself scraping the bottom of the bowl at a certain Italian restaurant, this one’s for you. Natasha’s homemade Zuppa Toscana is every bit as good as the original, better, I’d argue, with savory Italian sausage, crispy bacon, tender potatoes, and ribbons of kale in a creamy, lightly spiced broth. It’s rib-sticking, soul-warming comfort food of the highest order, and a guaranteed hit with the whole family.
Leftover Turkey Soup
One of mine
With Thanksgiving just around the corner, chances are you’ll soon have a turkey carcass and a container of leftovers to contend with – and oh, do I have a plan for them. This is the soup I make every year after Thanksgiving. I’ll even walk you through making a simple homemade stock from the bones (it’s easier than you think), and from there it’s just a matter of adding turkey, vegetables, and a handful of rice or noodles. It’s the coziest possible encore to the big feast, and it makes sure nothing goes to waste.
French Onion Soup
From Nagi at RecipeTin Eats
And now for a grand finale. Few soups feel as special as a steaming crock of French onion, and Nagi’s recipe walks you through it beautifully. Yes, the caramelized onions take a little patience, but that slow, golden transformation is where all the deep, sweet, savory flavor comes from, and it’s worth every minute. Ladle it into bowls, top with toasted bread and plenty of melty Gruyère, and slide them under the broiler until bubbly and golden. It’s pure bistro magic, right in your own kitchen, and just the thing for a cozy night in or a special occasion.
Even More Fall Soup Recipes
However you take your soup – brothy or creamy, light or hearty – I hope you’ll find a new favorite or two here to carry you through the cold months ahead. There’s truly nothing like a warm bowl shared with the people you love.
Hungry for more? You’ll find plenty of my other cold-weather favorites right here on the blog, including my Creamy Tomato and Lentil Slow Cooker Soup, my gluten-free Buckwheat Chicken Soup with Sweet Potato, and my One Dish Vegan Carrot and Red Lentil Soup.
