fall soup recipes

Stuffed Pepper Soup will be a weeknight staple. It has everything you like about a classic stuffed pepper—ground beef, rice, tomatoes, and CHEESE. There must be cheese!

Stuffed Pepper Soup

olive oil

red bell pepper, chopped

green bell pepper, chopped

yellow bell pepper, chopped

onion, chopped

garlic,

beef

Kosher salt

black pepper

c. Swanson Chicken Broth

tomatoes

oregano

c. white rice

white cheddar,

parsley,

Very good, my tweaks included a half pound mild Italian sausage and some pepper flakes. Very good. But I would imagine a bit bland without the sausage and pepper flake

Great recipe and a crowd-pleaser. Much simpler than actually making stuff peppers, and we actually prefer the soup. A new member of our regular line up.

I made this soup today and it was amazing. I don't know why I never thought of turning our favourite stuffed peppers into soup before coming across this recipe. I made a few small tweaks and it turned out so good that I'm about to write it into my recipe book after making it once. I used a 28oz. can of regular diced tomatoes because I have trouble finding fire-roasted diced tomatoes at all 3 of my local grocery stores. I also substituted white rice for brown because it is what we prefer and have on hand. Lastly, the change that I believe took this recipe to the next recipe is DILL. We have always used copious amounts of dill in our stuffed peppers. Usually I will cook the rice in dill as well as add it to the browning ground beef and I add more to the entire mixture before stuffing the peppers!! It compliments the other ingredients sooo well. So, I decided to add dried dill to this soup--an overly generous amount! It's seriously so good you don't even need to add cheese and this is coming from a huge cheese lover!! I hope you all consider adding dill to your stuffed peppers and stuffed pepper soup from now on!

If you like stuffed green peppers,  you will love this soup. If you don't like the texture of cooked peppers, just puree them with some of the broth in a blender first, before adding to the soup.

"6 c."  Thanks a lot for this, now I have to go 20 miles back to the store and get chicken broth.

https://streaming.hearstdigitalstudios.com/cc32a7b0-3d63-4bfc-a361-95cc1ab80508/video_rover_16x9_1080p_hd_1525900908_35542.mp4

Chicken And Broccoli Stuffed Peppers = The Perfect Light Dinner

<p>A luxuriously creamy butternut squash soup that is dairy free and loaded with veggies while still allowing the butternut squash to shine! An optional sweet and savory topping of caramelized onions, sweet apples, and salty bacon kicks up the tasty factor even more.</p>

The Best Creamy Butternut Squash Soup

garlic

carrots,

medium onion, chopped (about 1 cup)

parsnip,

butternut squash, peeled,

salt

chicken broth (*see notes below)

(14 oz) unsweetened coconut milk (*see notes below)

bacon,

onion, diced

Honeycrisp apple, diced

Italian parsley, chopped

Heat olive oil in a large pot over medium heat.

Once hot, add garlic, carrots, onion, celery, and parsnip. Sauté for about 5 minutes, stirring frequently.

Add butternut squash, salt, and pepper. Stir to coat.

Add broth and bring to a low boil. Then reduce heat to low, cover, and allow to simmer for 20 minutes or until squash is fork tender.

Transfer the soup to a blender (or use an immersion blender) and puree soup until smooth.

Return soup to pot and add coconut milk. Continue cooking for a few more minutes over medium heat.

Serve as is or garnish with Sweet &amp; Savory Topping (see instructions below) and a little drizzle of coconut milk.

Creamy Butternut Squash Soup

Add bacon and onion to skillet and sauté for about 5-10 minutes or until bacon is crispy, its fat has rendered, and the onions are soft and slightly caramelized.

Drain off the grease and return the skillet to stovetop.

Add apple and sauté an additional 1-2 minutes, stirring frequently.

Remove from heat. Add parsley and stir until just combined.

Serve as a topping on a bowl of luxuriously creamy butternut squash soup.

Sweet &amp; Savory Topping (Optional)

I was looking for a butternut squash soup recipe.....and this one is AMAZING! so easy, and so so good! love the creaminess of the coconut.  I look forward to trying the topping too next time!

This was the best butternut squash soup I've had and I've tried a handful! The soup itself is delicious on its own, but the topping (with the apples, onions, bacon and parsley) MAKES this recipe. Delicious and definitely a make again.

This is great soup! I keep going back to this recipe.

Perfect! Thank you so much for sharing :)

This is the BEST Butternut squash soup recipe I have found yet! We did a taste test before adding the coconut milk and decided it tasted amazing with out it! This will now be our go to soup recipe!

Browse the top 25 warm and cozy fall soup recipes from smooth and creamy to hearty and meaty to noodle soup and more, with lots of vegetarian, vegan and gluten-free options.

25 Warm and Cozy Fall Soup Recipes

butternut squash

onions

carrots

potatoes

celery

chicken

orzo

noodles

Make ahead

Most of these fall soup recipes are really easy to make ahead and stores easily in the fridge or freezer. Depending on the recipe, you can make the soup a day or so ahead of time or you can choose to just prep the ingredients in advance. This will be a life-saver if you are entertaining a crowd. So whether that means chopping up vegetables or mixing ingredients together, it's makes things go a lot more smoothly and quicker when you are cooking. You can store all your prepared ingredients in airtight containers in the refrigerator.

My timing in finding this post is so perfect, Sam! I literally just pulled on a hoodie because I'm so chilly ... and all these warm, comforting soups look absolutely wonderful! I think my husband would love the Thai Red Curry Noodle Soup, but the Loaded Baked Potato Soup looks exactly like something my daughter will adore ... and the the Coconut Curry Lentil Soup is totally calling MY name. So here's the dilemma LOL: where do I start?!?!  ;)

Love your collection of Soup recipes. Definitely very interesting . Soup is my all time Dinner favorite. I will definitely keep this list handy. Thanks.

https://www.youtube.com/watch?v=OKHOwiiNDFw

I love everything about this time of year. I love the fashion (the scarfs, gloves and hats), I love the outdoors (the red and orange falling leaves and the snow-capped mountains), and I love all the seasonal vegetables and fresh herbs. Pumpkins, squash, yams, thyme, rosemary and sage.... Need I say more? If I could give the holidays a "taste", a spoon of this roasted butternut squash soup would pretty much be that "taste". It's vegan, gluten-free, and dairy-free!

FULL RECIPE: https://www.aheadofthyme.com/2015/12/roasted-butternut-squash-soup/

PIN for later: https://www.pinterest.ca/pin/150870656257225039/

C O N N E C T 

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#butternutsquashsoup #roastedbutternutsquash #butternutsquash

Roasted Butternut Squash Soup

This creamy, comforting soup is made with succulent shrimp, diced potatoes, frozen corn, and just the right amount of spice. Serve this soup as a first course or main course for the perfect at-home date night or family dinner night!

Creamy Cajun Shrimp and Corn Chowder

garlic powder

onion powder

italian seasoning

parika

cayenne pepper

shrimp

olive oil (extra virgin or light-tasting)

onion

red bell pepper

red potatoes (cubed)

yellow potatoes (cubed)

butter

all-purpose flour

chicken stock

Salt & black pepper (to taste)

heavy cream

corn

green onions (plus more for garnish)

Season the shrimp with about half of the Cajun spice blend in a small bowl and set aside while you prepare the other ingredients.

Heat the oil in a Dutch oven or large stockpot over medium-high heat. Add the onion and bell pepper and cook until the veggies begin to soften, about 2-3 minutes. Add the diced potatoes, other half of the Cajun spice blend, and garlic then cook for another 2-3 minutes, stirring constantly so the garlic doesn't burn.

Melt the butter in the pot with the vegetables. Once the butter is melted, add in the flour and stir with a wooden spoon to combine it with the butter. Continue to cook while stirring for another two minutes to cook out the raw flour taste.

Gradually add the chicken stock to pot while stirring constantly. Bring the soup to a boil then reduce the heat to medium and continue to simmer for 10-15 minutes, stirring occasionally, until potatoes are tender.

Stir in the frozen corn and shrimp and continue to simmer for an additional 5-7 minutes, stirring occasionally, until the shrimp are pink and opaque. Stir in the heavy cream, season the soup with more salt and pepper to taste, and simmer for an additional 3-5 minutes until the soup is thickened and creamy.

Remove the soup from the heat and stir in the chopped green onions. Divide the soup into bowls, garnish with more chopped green onion and enjoy!

This Creamy Sweet Potato Soup is full of cozy fall flavor with sweet potatoes, carrots, onion and garlic cooked in broth until tender then pureed and combined with half and half and lots of fall spices to create the perfect autumn soup!

Creamy Sweet Potato Soup

Tablespoons butter

garlic (minced)

ginger

vegetable stock

cinnamon

nutmeg

maple syrup

Salt and black pepper (to taste)

Chopped toasted walnuts, nutmeg, heavy cream (for topping)

Melt the butter in a large stock pot or Dutch oven over medium-high heat. Add the sweet potatoes, carrots and onion and cook for 2-3 minutes until onion begins to soften. Add garlic and ginger and cook until garlic is fragrant, about another minute. Add stock, cinnamon an nutmeg. Increase the heat to high and bring to a boil. Reduce heat to a simmer and simmer uncovered until the sweet potatoes can be easily pierced with a fork, about 20 minutes.

Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.

Transfer soup to a large bowl and whisk in half and half, maple syrup, cayenne pepper and salt and pepper to taste.

Ladle soup into bowl and garnish with chopped toasted walnuts, a sprinkle of nutmeg and a drizzle of heavy cream or coconut cream

Pumpkin Soup with leeks, kale, white beans and sage. Vegan-adaptable, flavorful, and EASY.  Nourishing for body and soul, this healthy fall harvest soup is fast to make and delicious!  Comforting on chilly days and hearty enough for the main entree.

Pumpkin Soup with Leeks, Kale &amp; White beans

butter oil

leek,

celery stalks, chopped small

apple, chopped

sage,

salt (more

white pepper (black pepper works too)

kale,

white wine (substitute 1-2 teaspoons champagne vinegar

veggie broth or chicken stock

cannellini beans cooked

pumpkin

Saute leeks and butter or olive oil in a medium stock pot, over medium heat, letting them wilt and soften about 5 minutes.

Add celery, apples, sage, salt and pepper.  Saute 3-5 minutes more.

Add kale and white wine.  Stir until kale begins to wilt about 2 minutes or so.

Add broth, white beans and pumpkin puree.

Bring to a simmer and let cook for about 20 minutes.

Thank you for posting such great recipes!  I've made so many of them and love them all.  This pumpkin soup was delicious.  Whenever I don't know what to make for dinner I go to your website for inspiration.

This was a lovely nourishing soup.
Great idea of mixing in the purée into the stock.  I made it from roasted buttercup squash ( my favorite) and   
used herbs de Provence  because I didn’t have sage......it doesn’t really need much seasoning as all the flavours come together to produce a great taste. Yum.
A real keeper.

Followed instructions exactly. Make your recipes all the time. It was thick and globby and heavy. Looked nothing like your pictures. Seems like the recipe should’ve called for 1/2 c of pumpkin. Not a whole can.

Yes to this tasty recipe! First time I roasted a sugar pumpkin and it was so easy and really elevated the soup.

Used the canned pumpkin I had in the cupboard and it turned out great. I only added about 1 cup and it seemed thick enough. The flavors were divine.

OMG! A perfect soup for a snowy day in Upstate Idaho!
Love this combo of Ingredients. Sooo good!!

Low calorie, low fat, and very, very tasty!

This soup is delicious!  Especially good with the goat cheese!
Its on my "go to" list.  I highly recommend roasting the pumpkin if you can--well worth the extra effort!

This soup always satisfies, today I used roasted butternut squash puree instead of pumpkin and sake instead of white wine just because those were the ingredients on hand in my pantry. As said in the notes- i really could use butternut instead of pumpkin with phenomenal results🤓 Thank you once again for this healthy, cheap and easy recipe. Our quality of life has been enhanced so much! We realllook forward to dinner now! Thank you so much!

Fabulous Soup! 

I made this as I’m on a mission to slim down. Was very satisfying and my husband (huge carnivore) enjoyed it too! 

I didn’t have time to roast the pumpkin (I’m sure this would make it even more phenomenal) so I steamed it and then puréed it. Still added a lovely flavour to broth! 

I also made the tomato soup today, so will review that when it’s lunch time tomorrow! 

Hard to choose what to make from your site with so many wonderful options!

Hi Sylvia! Someone recommended this site to me for healthy Vegan recipes. So I had a look and was impressed! The first recipe was "Pumpkin soup with leeks and white beans." I had all of the ingredients called for and it turned out quite nicely. Only thing I changed was to add a handful of frozen green beans chopped small as I didn't have enough kale. However, most of the veggies were blanched and frozen, and I find that using frozen veggies makes the soup kind of bland and flavorless with no outstanding zing or zest! (I could taste the pumpkin tho!) My question to you or anyone is this: Do you have any tips on using frozen veggies in soups and other recipes? I know if I added yogourt or leak oil, etc to the top would be nice, but believe a soup should not need toppings, and stand on its own. I think your site has everything I was looking for, so I'm going to stick with you for now.  Thanks!

Hi Sylvia,
Thank you for your prompt reply. It was a great idea you offered to use the best base and aromatics when using frozen veggies. Next time I'll definitely try adding some fresh onions and garlic, herbs,with the frozen veggies. Maybe saute them a little before adding the other ingredients.  Looking forward to try many recipes from your site!

There was no fresh pumpkin left at the store, so I used ‘Honey Nut Butternut’ organic squash instead &amp; mixed it with a bit of canned organic pumpkin.  It’s sweeter than the recipe intended, but the end result is still delicious &amp; healthy.  Thank you!

This is my new, all-time-favorite recipe! I received an enormous butternut squash, leeks, and kale in my farm box, so I used my homemade roasted squash puree instead of pumpkin. I doubled the recipe and wish I had made a triple batch because all of the flavors and textures are just sooooo scrumptious! BTW - the uber-squash yielded enough puree for a double batch of this soup and large butternut and spinach lasagne recipe - two recipes that go quite well together. 

Thank you so much for all of your inspiring recipes!

Your pumpkin soup recipe is another winner.  I had kale left over from the squash and kale pot pie recipe, but had to sub canned pumpkin since I was out of fresh.  Followed your suggestion to start with less of the canned pumpkin initially and found that just a bit more than half a can did the trick to boost the body and flavor.  And it looked exactly like the photos on your site.  Fresh sage really shines in this dish too.  Squash and kale pair well in so many recipes and I love having options to use them in different ways.  Thanks again!

https://content.jwplatform.com/videos/mZjzTER8.mp4

This Pumpkin Soup with Leeks and White beans is the perfect symphony of Autumn flavors. A silky pumpkin broth with leeks, kale, apples, sage and cannellini beans is such a harmonious combination -it just might inspire you to sing for your supper!

Pumpkin White Bean Soup

Classic Tortilla Soup from Delish.com is a simple a delicious soup that's perfect for fall. 

Classic Tortilla Soup

onion,

jalapeno, seeds removed, minced

c. shredded cooked chicken

c. corn kernals

tbsp. chili powder

cumin

chicken broth

bay leaf

lime

corn tortillas,

Vegetable oil,

avocado

Shredded cheddar

chopped cilantro

In a large pot over medium heat, heat oil. Add onion and cook until soft, 5&nbsp;minutes. Add jalapeño and garlic and cook until fragrant, about 1&nbsp;minute&nbsp;more. Stir in chicken and season with salt, pepper, chili powder, oregano, and cumin and stir to coat.

Add tomatoes and chicken broth. Stir soup to combine, add corn, lime juice, and bay leaf and bring to a boil. Reduce to a simmer and let simmer until slightly reduced, about 15 minutes.

While soup is simmering, make crispy tortilla strips: In a large skillet over medium heat, heat a 1/8“ layer of oil. Once shimmering, add tortilla strips and cook, in batches, until golden and crisp, 2-3 minutes. Transfer to a paper towel-lined plate and immediately season with salt.

Remove bay leaf, and serve soup with crispy tortilla strips, avocado, cheddar, and cilantro.

Very delicious.  If you leave out the tortilla strips it’s not tortilla soup.  I might try adding a can of black beans next time I make it.

Came out great -- I skipped the tortilla chips and cheese to keep it healthy -- also added a can of chick peas.  Will definitely make again.

https://streaming.hearstdigitalstudios.com/a45b74b9-36a7-4cd2-a685-8f9c946a516a/video_rover_16x9_1080p_hd_1536868442_47948.mp4

This Tortilla Soup Is The Perfect Rainy Day Dinner

An unexpected twist on a comfort food classic.

Miso French Onion Soup

yellow onions (thinly sliced)

tbsp butter

Salt

garlic (minced (optional))

white wine

bone broth

tbsp white miso paste

thyme

Sourdough bread (roughly cut to fit in your bowl + toasted)

cheese

Garnish: (extra fresh thyme)

In a large pot, melt down the butter with the olive oil. Add the sliced onions, along with some salt, and sauté on medium-low heat for about 20 minutes until golden brown and caramelized. Optional: add in some minced garlic when the onions are almost done caramelizing.

Top 9 fall soup recipes recipes from across the web

The most viewed fall soup recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Stuffed Pepper Soup

The Best Creamy Butternut Squash So...

25 Warm and Cozy Fall Soup Recipes

Creamy Cajun Shrimp and Corn Chowde...

Creamy Cajun Shrimp and Corn Chowde...

Creamy Sweet Potato Soup

Pumpkin Soup with Leeks, Kale &...

Classic Tortilla Soup

Miso French Onion Soup

Top 9 fall soup recipes recipes from across the web

The most viewed fall soup recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Pepper Soup

The Best Creamy Butternut Squash So...

25 Warm and Cozy Fall Soup Recipes

Creamy Cajun Shrimp and Corn Chowde...

Creamy Cajun Shrimp and Corn Chowde...

Creamy Sweet Potato Soup

Pumpkin Soup with Leeks, Kale &amp;...

Classic Tortilla Soup

Miso French Onion Soup

The most viewed fall soup recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Pumpkin Soup with Leeks, Kale &...