20 Comforting Fall Soup Recipes for Cozy Nights

ByPoppy Miller Published On:September 24, 2026September 28, 2026 Updated On:September 28, 2026

I absolutely love soup at this time of year. Once fall arrives, I could quite happily have soup for dinner several times a week, especially when it’s cold and miserable outside. Add some crusty bread for dipping and I’m sorted.

I’ve put together 20 fall soup recipes here and there’s a really good mix. There are creamy soups, chunky soups, plenty with chicken or sausage and a few veggie ones too. Some are really quick and easy and others can just be thrown in the Crockpot and left to get on with it. Basically, lots of easy dinners for the colder nights when soup just sounds good.

1. Broccoli Cheddar Soup

This is thick, cheesy and just the sort of thing I want for dinner when it’s cold outside. It’s really filling too, so you don’t need much more than some bread on the side.

2. White Bean Sausage Kale Soup

This is a proper hearty bowl of soup, with loads of flavor from the sausage and plenty of beans and kale to bulk it out. It’s filling enough for dinner on its own, although I’d still be adding some bread for dipping!

3. Crockpot Vegan Butternut Squash Soup

I love how easy this one is because the slow cooker does most of the work for you. It turns out lovely and creamy, with that slightly sweet butternut squash flavor that just feels perfect for fall.

4. Beef Enchilada Soup

If you fancy something with a bit more flavor than your usual bowl of soup, this is a good one to try. It’s rich, hearty and filling, with all those lovely enchilada flavors packed into one easy dinner.

5. Chicken and Wild Rice Soup

This is one of those soups that just feels like a proper dinner. There’s plenty of chicken and rice to fill everyone up, and it’s lovely with a big chunk of bread on the side.

6. Potato Leek and Bacon Soup

I’m a big fan of anything with bacon in it, so this was always going to be a good one. It’s creamy, filling and exactly the sort of soup I want when it’s cold and dark outside.

7. Crockpot Chicken Minestrone Soup

This is a really easy one for a busy day because it can just bubble away in the Crockpot until dinner. It’s got chicken, pasta and loads of veggies in there, so you don’t really need anything else with it.

8. Taco Soup with Ground Turkey

I like this one when I fancy something a bit different from the usual creamy fall soups. It’s got loads of taco flavor and you can pile on your favorite toppings at the end too.

9. Loaded Baked Potato Soup

If you love a loaded baked potato with all the toppings, this is basically that in soup form. It’s thick, creamy and even better with plenty of cheese and bacon piled on top.

10. Chicken Meatball Soup

These are a nice change from using chunks of chicken, and the meatballs make it feel a bit more substantial too. There are loads of veggies thrown in as well, so it’s a really good all-in-one dinner.

11. Italian Sausage Soup

The sausage gives this loads of flavor without you really having to do much. It’s hearty, warming and definitely filling enough to count as dinner in our house.

12. Vegan Roasted Tomato Basil Soup

Tomato soup is such a classic, but roasting the tomatoes first makes it so much better. The basil works really well with it too, and I’d definitely be having this with some buttery toast for dipping.

Servings: 4

Ingredients:

3 lbs. Roma tomatoes
1 yellow onion
4-5 garlic cloves
2 tbsp olive oil
2 tbsp tomato paste
8-10 basil leaves
Salt, to taste
Black pepper, to taste

Instructions:

Preheat the oven to 400°F (200°C).
Slice the tomatoes in half lengthwise and remove the stems.
Peel the onion and cut it into quarters.
Peel the garlic cloves.
Arrange the tomatoes, onion, and garlic on a baking sheet.
Drizzle the vegetables with olive oil, then season with salt and pepper.
Toss everything together on the baking sheet until evenly coated.
Bake for 40 minutes, then remove from the oven and let cool for 10 minutes.
Transfer the roasted vegetables and any juices from the baking sheet into a blender.
Add the tomato paste and blend until smooth.
Stack the basil leaves, slice them into thin strips, and set aside.
Pour the soup into four bowls and garnish each with the basil strips before serving.

13. Crockpot Chicken Corn Chowder

Sweet corn works so well in a creamy soup like this, especially with plenty of chicken thrown in too. And because it’s all done in the Crockpot, there’s hardly anything to do once you’ve got it started.

14. Pork Pozole Verde

This one brings something a bit different to the list, with tender pork, hominy and loads of flavor in the broth. I love all the toppings you can add at the end too, so everyone can finish their bowl however they like.

15. Marry Me Chicken Soup

I’ve made this one a few times now and it’s always so good. It’s creamy, full of chicken and has sun-dried tomatoes in there too, which add loads of flavor.

16. Gordon Ramsay Potato Leek Soup

You don’t need loads of fancy ingredients to make a really good soup, and this is a perfect example. It’s simple, creamy and exactly the sort of thing I’d want with a big chunk of crusty bread.

Servings: 4-6

Ingredients:

2 tablespoons unsalted butter
1 tablespoon olive oil
3 medium leeks, cleaned and sliced (white and light green parts only)
2 garlic cloves, minced
4 medium potatoes, peeled and diced
4 cups vegetable or chicken stock (960 ml / 1 L)
1 cup whole milk or light cream (240 ml)
Salt and freshly ground black pepper, to taste
¼ teaspoon nutmeg (optional)

For serving (optional):

Croutons or toasted bread cubes
Chopped chives or parsley
Crispy bacon bits
Drizzle of cream or olive oil

Instructions:

Melt the butter and olive oil in a large pot over medium heat. Add the sliced leeks and minced garlic and cook for 5–7 minutes, stirring occasionally, until softened and fragrant but not browned.
Add the diced potatoes and cook for another 2 minutes, stirring to coat them in the leek mixture.
Pour in the stock and bring to a gentle boil. Reduce the heat and simmer for 20–25 minutes, or until the potatoes are tender.
Remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender and blend until smooth.
Return the soup to the pot if needed and stir in the milk or cream. Season well with salt and pepper, adding a pinch of nutmeg if desired. Warm gently over low heat until heated through.
Ladle the soup into bowls and garnish with croutons, fresh herbs, bacon bits, and a drizzle of cream or olive oil. Serve with warm bread, if desired.

17. Crockpot Italian Wedding Soup

The meatballs are what make this one for me. Everything goes into the Crockpot and by dinner time you’ve got a big pot of soup ready to dish up, which is my kind of cooking.

18. Homemade Chicken Noodle Soup

I always think of this as the soup you make when someone’s feeling a bit under the weather. It’s really simple, but with plenty of chicken and noodles in there, it does the job.

19. Crockpot Sausage and Potato Soup

Sausage and potatoes is such a good combination for this time of year. Stick it all in the Crockpot in the morning and you’ve got dinner pretty much sorted.

20. Instant Pot Chicken Noodle Soup

When you want soup but haven’t got hours to wait for it, the Instant Pot is so handy. You still get plenty of chicken, noodles and veggies, but dinner is on the table much quicker.

Hopefully there’s something here that’s made you want to get a big pot of soup on! I’ll definitely be working my way through a few of these as the weather gets colder, with plenty of crusty bread on the side of course.

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