30+ Fall Soup Recipes To Keep You Warm

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Nothing screams coziness and comfort on chilly days like a bowl of warm soup. And these hearty fall soup recipes are what you need this time of the year! Especially if you have little time to cook during busy weeknights but still want to enjoy a soothing bowl of goodness.

Collage of fall soup recipes

When the first cold days of autumn arrive, all I want to do is huddle inside and cook a big pot of soup for lunch or dinner!

This collection of hearty fall soups is the perfect medley of warm, cozy, and comforting soups that everyone will love.

From rich and creamy butternut squash soup to light, brothy bowls of ramen.

There are plenty of classic soups revamped with vegan and vegetarian options and traditional soups like homemade chicken noodle soup and tomato soup.

With so many mouthwatering recipes to choose from, you can warm up with a different soup every day of the week!

30+ Fall Soup Recipes To Warm You Up

More Cozy Fall Recipes

Have you tried any of these fall soup recipes? Let me know in the comments!

A white bowl filled with yellow turmeric chickpea soup on the table with green garnish and chickpeas on top.
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Fall Chickpea Soup

This rich and creamy turmeric chickpea soup is one of my favorite fall soup recipes! Made with a wholesome blend of colorful veggies, chickpeas, and butternut squash, it's the perfect cozy soup to warm up with on a chilly fall night.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Soup
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 163kcal
Author: Sara Trezzi


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion - chopped
  • 4 garlic cloves - no skin
  • 2 teaspoons turmeric
  • 1 large carrot - chopped
  • 1 large celery stalk - chopped
  • 1 cup butternut squash - in cubes (or sweet potatoes, or extra carrots)
  • 1 teaspoon thyme leaves - or 1/2 teaspoon dry thyme
  • 2 cans chickpeas - (15 oz) drained
  • 4 cups vegetable broth
  • 4 cups dark leafy greens - finely chopped(kale, collard greens, spinach, Swiss chard)
  • 2 tablespoons lemon juice - optional
  • salt & black pepper to taste



  • Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion. Cook for 2-3 minutes until the onion is tender and translucent. Then add the garlic, carrot, celery, and sauté' for a minute.
  • Add the rinsed chickpeas, butternut squash cubes, thyme, turmeric, vegetable broth, salt, and pepper. Bring to a boil, reduce the heat and let the soup simmer for 10 minutes.
  • Transfer the soup into a blender. Blend the ingredients until very smooth. Be careful, as the soup will be very hot. You can also use an immersion blender, but the soup won’t be as creamy.
  • Pour the soup back into the pot, add the lemon juice and the leafy greens and cook on low heat for another 8-10 minutes, until the greens are tender.
  • If the soup is too thick for your liking, add more broth or a bit of water to thin it down. Adjust salt and pepper to taste.
  • Serve hot with roasted chickpeas or toasted bread slices, and top with fresh thyme leaves and parsley.


How to Store: Let the soup cool to room temperature, then refrigerate it in an air-tight container for 3-4 days. You can also freeze in a freezer-safe container (leaving room at the top for expansion) for up to 3 months. Let the chickpeas soup thaw in the fridge overnight before reheating.
*Nutrition information is a rough estimate per serving.


Calories: 163kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Sugar: 6g

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