31 Cozy Fall Soups for Sweater Weather

Cold evenings feel better with a warm bowl waiting at the table. You will find creamy squash soup, chicken and rice soup, beef barley soup, potato soup, chili, and plenty of vegetable-packed favorites.

Each recipe uses easy ingredients and clear steps that fit real family schedules. From slow-simmered classics to quick weeknight bowls, these fall soup recipes make sweater-weather dinners warm, filling, and easy to enjoy all season long.

1. Chicken Noodle Soup

Chicken, carrots, celery, herbs, and noodles create a classic bowl that feels warm and familiar. The broth stays light while the noodles make it filling.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 8 cups chicken broth
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 8 ounces egg noodles
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Add the chicken, broth, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper to a large pot.
• Bring to a boil.
• Reduce the heat and simmer for 25 minutes.
• Remove the chicken and shred it.
• Return the chicken to the pot.
• Add the egg noodles.
• Cook for 8 minutes until tender.

Nutrient	Amount per serving
Calories	296
Protein	28 grams
Carbohydrates	31 grams
Fat	7 grams
Fiber	3 grams
Sodium	520 milligrams

For Recipe: Chicken Noodle Soup

2. Autumn Vegetable Soup

Carrots, potatoes, squash, beans, and tomatoes make this soup colorful and filling. Herbs give the broth a savory flavor that works well for cool evenings.

Ingredients

• 2 carrots, sliced
• 2 cups butternut squash, cubed
• 2 medium potatoes, diced
• 1 zucchini, diced
• 1 can white beans, 15 ounces, drained
• 1 can diced tomatoes, 14.5 ounces
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Add all ingredients to a large pot.
• Bring to a boil.
• Reduce the heat.
• Cover and simmer for 30 minutes.
• Stir halfway through cooking.
• Check that the potatoes and squash are tender.
• Taste and adjust the seasoning before serving.

Nutrient	Amount per serving
Calories	218
Protein	8 grams
Carbohydrates	43 grams
Fat	2 grams
Fiber	9 grams
Sodium	430 milligrams

For Recipe: Autumn Vegetable Soup

3. Chicken Taco Soup

Chicken, beans, corn, tomatoes, and taco spices create a bold soup with plenty of texture. Lime juice adds a fresh finish that balances the savory broth.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can black beans, 15 ounces, drained
• 1 can pinto beans, 15 ounces, drained
• 1 cup frozen corn
• 1 can diced tomatoes, 14.5 ounces
• 4 cups chicken broth
• 2 tablespoons taco seasoning
• 1 cup salsa
• 2 tablespoons lime juice

Instructions

• Add the chicken, beans, corn, tomatoes, broth, taco seasoning, and salsa to a large pot.
• Simmer for 25 minutes.
• Remove the chicken and shred it.
• Return the chicken to the soup.
• Stir in the lime juice.
• Simmer for 5 more minutes.
• Serve warm.

Nutrient	Amount per serving
Calories	336
Protein	30 grams
Carbohydrates	43 grams
Fat	5 grams
Fiber	10 grams
Sodium	620 milligrams

For Recipe: Chicken Taco Soup

4. Harvest Chicken and Vegetable Soup

Chicken, sweet potatoes, carrots, kale, and corn fill this soup with autumn color and hearty flavor. Herbs keep the broth simple while every spoonful feels warm and satisfying.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 medium sweet potatoes, cubed
• 2 carrots, sliced
• 2 cups chopped kale
• 1 cup frozen corn
• 1 small onion, diced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Add the chicken, sweet potatoes, carrots, onion, broth, thyme, sage, salt, and pepper to a large pot.
• Bring to a boil.
• Reduce the heat and simmer for 25 minutes.
• Remove the chicken and shred it.
• Return the chicken to the pot.
• Add the kale and corn.
• Simmer for 6 more minutes.
• Serve warm.

Nutrient	Amount per serving
Calories	294
Protein	27 grams
Carbohydrates	36 grams
Fat	5 grams
Fiber	6 grams
Sodium	490 milligrams

For Recipe: Harvest Chicken and Vegetable Soup

5. Creamy Tomato Basil Soup

Tomatoes, garlic, basil, and cream blend into a smooth soup with a bright flavor. It pairs well with toasted bread or a warm grilled cheese sandwich.

Ingredients

• 28 ounces crushed tomatoes
• 1 small onion, diced
• 3 garlic cloves, minced
• 3 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• ½ cup fresh basil leaves
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Heat the olive oil in a pot.
• Add the onion and cook for 5 minutes.
• Add the garlic and cook for 1 minute.
• Add the tomatoes, broth, sugar, salt, and pepper.
• Simmer for 20 minutes.
• Add the basil.
• Blend until smooth.
• Stir in the cream.
• Warm for 5 minutes.

Nutrient	Amount per serving
Calories	276
Protein	5 grams
Carbohydrates	20 grams
Fat	20 grams
Fiber	4 grams
Sodium	480 milligrams

For Recipe: Creamy Tomato Basil Soup

6. Loaded Baked Potato Soup

Potatoes, cheddar, bacon, and sour cream turn a favorite side dish into a hearty soup. Each bowl is creamy, smoky, and rich enough for a full meal.

Ingredients

• 2 pounds russet potatoes, diced
• 6 slices bacon, chopped
• 1 small onion, diced
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• ½ cup sour cream
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ cup sliced green onions

Instructions

• Cook the bacon in a large pot until crisp.
• Remove the bacon and set it aside.
• Cook the onion in 1 tablespoon bacon fat for 4 minutes.
• Add the potatoes and broth.
• Simmer for 20 minutes.
• Mash some of the potatoes.
• Stir in the milk, cream, cheddar, sour cream, garlic powder, and pepper.
• Cook for 5 minutes.
• Add bacon and green onions before serving.

Nutrient	Amount per serving
Calories	468
Protein	16 grams
Carbohydrates	39 grams
Fat	28 grams
Fiber	4 grams
Sodium	720 milligrams

For Recipe: Loaded Baked Potato Soup

7. Turkey and Rice Soup

Tender turkey, rice, carrots, and celery make this soup a smart use for cooked turkey. The light herb broth feels comforting without being too heavy.

Ingredients

• 3 cups cooked shredded turkey
• ¾ cup long-grain white rice
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Add the broth, rice, carrots, celery, onion, thyme, sage, salt, and pepper to a pot.
• Bring to a boil.
• Reduce the heat and cover.
• Simmer for 18 minutes.
• Add the cooked turkey.
• Simmer for 8 more minutes.
• Check that the rice is tender before serving.

Nutrient	Amount per serving
Calories	284
Protein	29 grams
Carbohydrates	31 grams
Fat	5 grams
Fiber	2 grams
Sodium	470 milligrams

For Recipe: Turkey and Rice Soup

8. Creamy Corn Chowder

Sweet corn, potatoes, onion, and cream create a thick soup with plenty of comforting flavor. Smoked paprika adds warmth without making the chowder spicy.

Ingredients

• 4 cups corn kernels
• 2 medium potatoes, diced
• 1 small onion, diced
• 4 cups vegetable broth
• 1 cup milk
• 1 cup heavy cream
• 2 tablespoons butter
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Melt the butter in a large pot.
• Add the onion and cook for 5 minutes.
• Add the corn, potatoes, broth, paprika, salt, and pepper.
• Simmer for 20 minutes.
• Blend 2 cups of the soup.
• Return the blended soup to the pot.
• Stir in the milk and cream.
• Cook for 5 more minutes.

Nutrient	Amount per serving
Calories	318
Protein	7 grams
Carbohydrates	43 grams
Fat	15 grams
Fiber	5 grams
Sodium	410 milligrams

For Recipe: Creamy Corn Chowder

9. Chicken Wild Rice Soup

Tender chicken, wild rice, carrots, and celery create a hearty bowl with plenty of texture. A light, creamy broth makes it comforting without hiding the savory chicken flavor.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup wild rice blend
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup milk
• 2 tablespoons butter

Instructions

• Add the chicken, rice, carrots, celery, onion, garlic, broth, thyme, salt, and pepper to a large pot.
• Bring to a gentle boil.
• Reduce the heat and cover.
• Simmer for 45 minutes.
• Remove the chicken and shred it.
• Return the chicken to the pot.
• Stir in the milk and butter.
• Cook for 5 more minutes.

Nutrient	Amount per serving
Calories	324
Protein	29 grams
Carbohydrates	34 grams
Fat	9 grams
Fiber	3 grams
Sodium	510 milligrams

For Recipe: Chicken Wild Rice Soup

10. Creamy Potato Soup

Soft potatoes cook with onion, garlic, and broth until thick and comforting. Cheddar cheese and cream make every spoonful rich and satisfying.

Ingredients

• 2 pounds russet potatoes, peeled and diced
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 2 tablespoons butter
• 1 ½ cups shredded cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup sliced green onions

Instructions

• Melt the butter in a large pot.
• Add the onion and cook for 5 minutes.
• Add the garlic and cook for 1 minute.
• Add the potatoes and broth.
• Simmer for 20 minutes until the potatoes are soft.
• Mash some of the potatoes in the pot.
• Stir in the milk and cream.
• Add the cheddar cheese.
• Season with salt and pepper.
• Add green onions before serving.

Nutrient	Amount per serving
Calories	386
Protein	12 grams
Carbohydrates	39 grams
Fat	21 grams
Fiber	4 grams
Sodium	590 milligrams

For Recipe: Creamy Potato Soup

11. Beef Barley Soup

Tender beef, barley, carrots, and mushrooms simmer in a savory broth. The barley adds a pleasant chew and makes this soup filling enough for dinner.

Ingredients

• 1 pound beef stew meat
• ¾ cup pearl barley
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup sliced mushrooms
• 1 small onion, diced
• 6 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

Instructions

• Heat the olive oil in a large pot.
• Brown the beef on all sides.
• Add the onion and cook for 3 minutes.
• Add the carrots, celery, mushrooms, barley, broth, tomato paste, thyme, salt, and pepper.
• Bring to a boil.
• Reduce the heat and cover.
• Simmer for 55 minutes.
• Check that the beef and barley are tender before serving.

Nutrient	Amount per serving
Calories	352
Protein	28 grams
Carbohydrates	37 grams
Fat	11 grams
Fiber	6 grams
Sodium	560 milligrams

For Recipe: Beef Barley Soup

12. Pumpkin Sausage Soup

Pumpkin gives this savory soup a smooth autumn flavor while sausage adds richness. Sage, garlic, and cream make the broth warm and deeply comforting.

Ingredients

• 1 pound mild Italian sausage
• 15 ounces pumpkin puree
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried sage
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Brown the sausage in a large pot.
• Drain excess fat.
• Add the onion and cook for 4 minutes.
• Add the garlic and cook for 1 minute.
• Stir in the pumpkin, broth, sage, thyme, salt, and pepper.
• Simmer for 20 minutes.
• Stir in the cream.
• Cook for 5 more minutes.

Nutrient	Amount per serving
Calories	378
Protein	17 grams
Carbohydrates	16 grams
Fat	28 grams
Fiber	4 grams
Sodium	670 milligrams

For Recipe: Pumpkin Sausage Soup

13. White Chicken Chili

Chicken, white beans, corn, and green chiles create a thick soup with gentle heat. Cream cheese adds richness while lime keeps the flavor fresh.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 cans white beans, 15 ounces each, drained
• 1 cup frozen corn
• 4 ounces mild green chiles
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 8 ounces cream cheese
• 2 tablespoons lime juice

Instructions

• Add the chicken, beans, corn, green chiles, broth, cumin, garlic powder, and onion powder to a pot.
• Simmer for 25 minutes.
• Remove the chicken and shred it.
• Return it to the pot.
• Add the cream cheese.
• Stir until smooth.
• Add the lime juice.
• Cook for 5 more minutes.

Nutrient	Amount per serving
Calories	398
Protein	31 grams
Carbohydrates	39 grams
Fat	14 grams
Fiber	8 grams
Sodium	610 milligrams

For Recipe: White Chicken Chili

14. Sausage Kale Soup

Italian sausage, potatoes, and kale simmer in a creamy broth with garlic and onion. The kale adds freshness while sausage makes the soup rich and hearty.

Ingredients

• 1 pound mild Italian sausage
• 1 pound Yukon Gold potatoes, sliced
• 4 cups chopped kale
• 1 small onion, diced
• 3 garlic cloves, minced
• 5 cups chicken broth
• 1 cup heavy cream
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper

Instructions

• Brown the sausage in a large pot.
• Drain excess fat.
• Add the onion and cook for 4 minutes.
• Add the garlic and cook for 1 minute.
• Add the potatoes, broth, thyme, and pepper.
• Simmer for 18 minutes.
• Add the kale and cream.
• Cook for 6 more minutes.

Nutrient	Amount per serving
Calories	416
Protein	18 grams
Carbohydrates	27 grams
Fat	27 grams
Fiber	4 grams
Sodium	680 milligrams

For Recipe: Sausage Kale Soup

15. Sweet Potato Black Bean Soup

Sweet potatoes and black beans create a filling soup with a mix of sweet and savory flavors. Cumin, tomatoes, and lime add warmth and brightness.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 2 cans black beans, 15 ounces each, drained
• 1 can diced tomatoes, 14.5 ounces
• 1 small onion, diced
• 5 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 2 tablespoons lime juice

Instructions

• Add the sweet potatoes, beans, tomatoes, onion, broth, cumin, chili powder, garlic powder, and salt to a pot.
• Bring to a boil.
• Reduce the heat.
• Simmer for 25 minutes.
• Mash a small amount of the sweet potatoes.
• Stir the soup well.
• Add the lime juice before serving.

Nutrient	Amount per serving
Calories	286
Protein	11 grams
Carbohydrates	54 grams
Fat	3 grams
Fiber	12 grams
Sodium	430 milligrams

For Recipe: Sweet Potato Black Bean Soup

16. Broccoli Cheddar Soup

Tender broccoli cooks in a creamy cheddar broth that feels rich and cozy. Carrots add mild sweetness and extra color to every bowl.

Ingredients

• 4 cups broccoli florets
• 1 cup shredded carrots
• 1 small onion, diced
• 3 cups vegetable broth
• 2 cups milk
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 2 cups shredded cheddar cheese
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Instructions

• Melt the butter in a large pot.
• Add the onion and cook for 4 minutes.
• Stir in the flour.
• Slowly add the broth and milk.
• Add the broccoli, carrots, garlic powder, and pepper.
• Simmer for 15 minutes.
• Stir in the cheddar cheese.
• Cook until melted and smooth.

Nutrient	Amount per serving
Calories	302
Protein	15 grams
Carbohydrates	21 grams
Fat	18 grams
Fiber	4 grams
Sodium	520 milligrams

For Recipe: Broccoli Cheddar Soup

17. Chicken Pot Pie Soup

Chicken, potatoes, peas, carrots, and herbs cook in a creamy broth inspired by classic pot pie filling. It brings familiar comfort without making a crust.

Ingredients

• 3 cups cooked diced chicken
• 2 medium potatoes, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup frozen peas
• 5 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Add the potatoes, carrots, celery, broth, thyme, garlic powder, salt, and pepper to a pot.
• Simmer for 20 minutes.
• Add the chicken and peas.
• Cook for 5 minutes.
• Stir in the cream.
• Simmer for 5 more minutes.
• Serve warm.

Nutrient	Amount per serving
Calories	356
Protein	28 grams
Carbohydrates	28 grams
Fat	16 grams
Fiber	5 grams
Sodium	570 milligrams

For Recipe: Chicken Pot Pie Soup

18. Beef and Vegetable Soup

Tender beef, potatoes, carrots, green beans, and tomatoes create a classic fall dinner. The broth becomes rich as everything simmers together.

Ingredients

• 1 pound beef stew meat
• 2 medium potatoes, diced
• 2 carrots, sliced
• 1 cup green beans
• 1 cup frozen corn
• 1 can diced tomatoes, 14.5 ounces
• 5 cups beef broth
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

Instructions

• Heat the olive oil in a large pot.
• Brown the beef on all sides.
• Add the potatoes, carrots, green beans, corn, tomatoes, broth, thyme, salt, and pepper.
• Bring to a boil.
• Reduce the heat and cover.
• Simmer for 50 minutes.
• Check that the beef is tender before serving.

Nutrient	Amount per serving
Calories	312
Protein	25 grams
Carbohydrates	31 grams
Fat	10 grams
Fiber	5 grams
Sodium	520 milligrams

For Recipe: Beef and Vegetable Soup

19. Creamy Mushroom Soup

Fresh mushrooms and garlic create a deep, earthy flavor in this simple creamy soup. Thyme and cream turn the broth into a smooth fall favorite.

Ingredients

• 1 ½ pounds mushrooms, sliced
• 1 small onion, diced
• 3 garlic cloves, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Melt the butter in a large pot.
• Add the mushrooms and onion.
• Cook for 8 minutes.
• Add the garlic and cook for 1 minute.
• Stir in the flour.
• Slowly add the broth.
• Add thyme, salt, and pepper.
• Simmer for 15 minutes.
• Stir in the cream.
• Cook for 5 more minutes.

Nutrient	Amount per serving
Calories	274
Protein	6 grams
Carbohydrates	16 grams
Fat	21 grams
Fiber	3 grams
Sodium	440 milligrams

For Recipe: Creamy Mushroom Soup

20. Turkey Chili

Ground turkey, beans, tomatoes, and warm spices create a hearty bowl without a heavy sauce. It works well with cheddar, sour cream, or chopped green onions.

Ingredients

• 1 pound ground turkey
• 1 can kidney beans, 15 ounces, drained
• 1 can black beans, 15 ounces, drained
• 28 ounces crushed tomatoes
• 1 small onion, diced
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt

Instructions

• Brown the turkey and onion in a large pot.
• Drain excess liquid.
• Add the beans, tomatoes, broth, chili powder, cumin, garlic powder, and salt.
• Bring to a simmer.
• Cover and cook for 25 minutes.
• Stir a few times during cooking.
• Serve warm.

Nutrient	Amount per serving
Calories	326
Protein	27 grams
Carbohydrates	41 grams
Fat	7 grams
Fiber	11 grams
Sodium	560 milligrams

For Recipe: Turkey Chili

21. Carrot Ginger Soup

Sweet carrots and fresh ginger create a bright soup with gentle warmth. Coconut milk makes it creamy while keeping the carrot flavor fresh.

Ingredients

• 2 pounds carrots, sliced
• 1 small onion, chopped
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Heat the olive oil in a large pot.
• Add the onion and cook for 4 minutes.
• Add the ginger and garlic.
• Cook for 1 minute.
• Add the carrots, broth, salt, and pepper.
• Simmer for 25 minutes.
• Blend until smooth.
• Stir in the coconut milk.
• Warm for 5 minutes.

Nutrient	Amount per serving
Calories	226
Protein	4 grams
Carbohydrates	27 grams
Fat	13 grams
Fiber	7 grams
Sodium	390 milligrams

For Recipe: Carrot Ginger Soup

22. Italian Sausage Tortellini Soup

Cheese tortellini, sausage, tomatoes, and spinach make this soup feel like a full pasta dinner. The savory tomato broth keeps every bite rich without becoming too heavy.

Ingredients

• 1 pound mild Italian sausage
• 20 ounces refrigerated cheese tortellini
• 1 can diced tomatoes, 14.5 ounces
• 4 cups chicken broth
• 1 small onion, diced
• 3 garlic cloves, minced
• 3 cups fresh spinach
• 1 teaspoon Italian seasoning
• ¼ teaspoon black pepper

Instructions

• Brown the sausage and onion in a large pot.
• Drain excess fat.
• Add the garlic and cook for 1 minute.
• Add the tomatoes, broth, Italian seasoning, and pepper.
• Simmer for 10 minutes.
• Add the tortellini.
• Cook for 5 minutes.
• Add the spinach.
• Cook for 2 more minutes.

Nutrient	Amount per serving
Calories	428
Protein	21 grams
Carbohydrates	39 grams
Fat	21 grams
Fiber	4 grams
Sodium	720 milligrams

For Recipe: Italian Sausage Tortellini Soup

23. Creamy Cauliflower Soup

Cauliflower, garlic, onion, and Parmesan blend into a smooth soup with a mild savory flavor. Cream adds richness while keeping the ingredient list simple.

Ingredients

• 1 large cauliflower, cut into florets
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup milk
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Melt the butter in a large pot.
• Add the onion and cook for 4 minutes.
• Add the garlic and cook for 1 minute.
• Add the cauliflower, broth, salt, and pepper.
• Simmer for 20 minutes.
• Blend until smooth.
• Stir in the milk, cream, and Parmesan.
• Warm for 5 minutes.

Nutrient	Amount per serving
Calories	254
Protein	10 grams
Carbohydrates	17 grams
Fat	17 grams
Fiber	4 grams
Sodium	470 milligrams

For Recipe: Creamy Cauliflower Soup

24. Lentil Sweet Potato Soup

Lentils and sweet potatoes make this soup thick, hearty, and full of plant-based protein. Tomatoes, cumin, and herbs give the broth a rich, savory flavor.

Ingredients

• 1 cup brown lentils, rinsed
• 2 medium sweet potatoes, cubed
• 1 can diced tomatoes, 14.5 ounces
• 1 small onion, diced
• 2 carrots, sliced
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Add all ingredients to a large pot.
• Bring to a boil.
• Reduce the heat and cover.
• Simmer for 35 minutes.
• Stir a few times during cooking.
• Check that the lentils and sweet potatoes are tender.
• Serve warm.

Nutrient	Amount per serving
Calories	268
Protein	12 grams
Carbohydrates	50 grams
Fat	2 grams
Fiber	12 grams
Sodium	430 milligrams

For Recipe: Lentil Sweet Potato Soup

25. Creamy Chicken Gnocchi Soup

Soft gnocchi, chicken, spinach, carrots, and cream make this soup rich and filling. Garlic and herbs add familiar comfort to the creamy broth.

Ingredients

• 3 cups cooked diced chicken
• 16 ounces potato gnocchi
• 2 carrots, shredded
• 2 cups fresh spinach
• 1 small onion, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Add the onion, carrots, garlic, broth, thyme, salt, and pepper to a large pot.
• Simmer for 10 minutes.
• Add the gnocchi and chicken.
• Cook for 5 minutes.
• Stir in the spinach and cream.
• Simmer for 4 more minutes.
• Serve when the gnocchi are tender.

Nutrient	Amount per serving
Calories	412
Protein	25 grams
Carbohydrates	39 grams
Fat	18 grams
Fiber	3 grams
Sodium	590 milligrams

For Recipe: Creamy Chicken Gnocchi Soup

26. French Onion Soup

Slow-cooked onions create deep, sweet, and savory flavor in this classic soup. Toasted bread and melted cheese make each bowl rich enough for a cozy dinner.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tablespoons butter
• 1 tablespoon olive oil
• 6 cups beef broth
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 slices baguette
• 1 ½ cups shredded Gruyère cheese

Instructions

• Melt the butter with olive oil in a large pot.
• Add the onions.
• Cook over low heat for 35 minutes.
• Stir often until the onions are golden.
• Add the broth, thyme, salt, and pepper.
• Simmer for 20 minutes.
• Ladle the soup into oven-safe bowls.
• Add baguette slices and cheese.
• Broil until the cheese melts.

Nutrient	Amount per serving
Calories	342
Protein	15 grams
Carbohydrates	32 grams
Fat	18 grams
Fiber	4 grams
Sodium	680 milligrams

For Recipe: French Onion Soup

27. Cabbage Roll Soup

Ground beef, cabbage, tomatoes, and rice bring the flavor of stuffed cabbage into a simple soup. The tomato broth becomes rich as the rice cooks.

Ingredients

• 1 pound lean ground beef
• 4 cups chopped green cabbage
• ½ cup long-grain white rice
• 1 can diced tomatoes, 14.5 ounces
• 15 ounces tomato sauce
• 4 cups beef broth
• 1 small onion, diced
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon salt

Instructions

• Brown the beef and onion in a large pot.
• Drain excess fat.
• Add the cabbage, rice, tomatoes, tomato sauce, broth, garlic powder, thyme, and salt.
• Bring to a boil.
• Reduce the heat and cover.
• Simmer for 25 minutes.
• Check that the rice and cabbage are tender.

Nutrient	Amount per serving
Calories	318
Protein	22 grams
Carbohydrates	34 grams
Fat	10 grams
Fiber	5 grams
Sodium	570 milligrams

For Recipe: Cabbage Roll Soup

28. Apple Cheddar Squash Soup

Butternut squash and apple bring mild sweetness while cheddar adds savory richness. The result is smooth, warm, and packed with fall flavor.

Ingredients

• 2 pounds butternut squash, cubed
• 2 medium apples, peeled and chopped
• 1 small onion, chopped
• 4 cups vegetable broth
• 1 tablespoon butter
• 1 cup shredded sharp cheddar cheese
• ½ cup milk
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Melt the butter in a large pot.
• Add the onion and cook for 4 minutes.
• Add the squash, apples, broth, nutmeg, salt, and pepper.
• Simmer for 25 minutes.
• Blend until smooth.
• Stir in the milk.
• Add the cheddar cheese.
• Stir until melted.

Nutrient	Amount per serving
Calories	278
Protein	10 grams
Carbohydrates	38 grams
Fat	11 grams
Fiber	6 grams
Sodium	470 milligrams

For Recipe: Apple Cheddar Squash Soup

29. Creamy Spinach Parmesan Soup

Spinach, garlic, cream, and Parmesan create a smooth, savory soup with plenty of rich flavor. White beans make the bowl more filling without overpowering the creamy broth.

Ingredients

• 5 cups fresh spinach
• 1 can white beans, 15 ounces, drained
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• 2 tablespoons butter
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Melt the butter in a large pot.
• Add the onion and cook for 4 minutes.
• Add the garlic and cook for 1 minute.
• Add the beans, broth, salt, and pepper.
• Simmer for 10 minutes.
• Add the spinach.
• Cook for 3 minutes.
• Stir in the cream and Parmesan.
• Warm until the cheese melts.

Nutrient	Amount per serving
Calories	326
Protein	13 grams
Carbohydrates	24 grams
Fat	21 grams
Fiber	6 grams
Sodium	560 milligrams

For Recipe: Creamy Spinach Parmesan Soup

30. Creamy Butternut Squash Soup

Roasted squash gives this soup a naturally sweet and rich flavor. Apple, onion, and warm spices add depth while cream creates a smooth texture.

Ingredients

• 2 pounds butternut squash, peeled and cubed
• 1 medium onion, chopped
• 1 medium apple, peeled and chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup heavy cream

Instructions

• Heat the oven to 400°F.
• Toss the squash, onion, and apple with olive oil.
• Roast for 30 minutes until tender.
• Transfer everything to a large pot.
• Add the broth, cinnamon, nutmeg, salt, and pepper.
• Simmer for 10 minutes.
• Blend until smooth.
• Stir in the cream.
• Warm for 3 minutes before serving.

Nutrient	Amount per serving
Calories	238
Protein	4 grams
Carbohydrates	32 grams
Fat	12 grams
Fiber	6 grams
Sodium	430 milligrams

For Recipe: Creamy Butternut Squash Soup

31. Lasagna Soup

Ground beef, tomatoes, pasta, and Italian herbs create all the flavor of lasagna in a warm bowl. Ricotta and mozzarella add creamy cheese to every serving.

Ingredients

• 1 pound lean ground beef
• 8 ounces broken lasagna noodles
• 28 ounces crushed tomatoes
• 4 cups beef broth
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese

Instructions

• Brown the beef and onion in a large pot.
• Drain excess fat.
• Add the garlic and cook for 1 minute.
• Add the tomatoes, broth, Italian seasoning, and salt.
• Bring to a simmer.
• Add the broken noodles.
• Cook for 12 minutes.
• Spoon into bowls.
• Add ricotta and mozzarella before serving.

Nutrient	Amount per serving
Calories	442
Protein	29 grams
Carbohydrates	40 grams
Fat	19 grams
Fiber	4 grams
Sodium	650 milligrams

For Recipe: Lasagna Soup