Fall is here, and that can only mean one thing--it's soup season! While watching football and seeing the leaves turn red, yellow, and orange is great, there's truly nothing better than cozying up on your couch with a delicious cup or bowl of soup. And we aren't alone in this thought. The global soup market size is projected to reach $2.1 billion by 2027. To help you celebrate the most wonder-fall time of the year, check out these five top fall soup recipes!
Butternut Squash Soup
Smooth, creamy, and comforting, butternut squash soup is one of our favorite soup recipes for fall. Butternut squash boasts countless health benefits and is packed with antioxidants, vitamins, and nutrients. Here's how to whip up a scrumptious bowl of butternut squash soup.
Butternut Squash Soup Recipe
3 Tbsp olive oil
1 large yellow onion, diced
½ tsp salt
½ tsp pepper
1 large butternut squash, peeled & cubed
3 cloves garlic, chopped
1 Tbsp fresh sage, chopped
½ Tbsp fresh rosemary, minced
½ tsp nutmeg
½ tsp cinnamon
4 cups vegetable broth
pumpkin seeds (for garnish)
Heat olive oil in a large pot over medium heat.
Sauté onions until soft and clear, seasoning with salt and pepper.
Add squash and cook until it begins to soften, about 8-10 minutes.
Stir in the garlic, sage, rosemary, nutmeg, and cinnamon, and cook for 1 minute.
Pour in vegetable broth, bring to a boil, cover, and reduce heat to a simmer. Cook until squash is tender, about 20-30 minutes.
Let soup cool slightly, then use an immersion blender to purée until smooth.
Serve warm and topped with pumpkin seeds.
Butternut squash is a prime pick during fall. Here are 6 other seasonal foods for November and beyond!
If you love this popular Italian pasta dish, why not try it in soup form? Lasagna soup is a new, trendy concoction full of cheesy goodness. Here's how to make your next go-to meal: lasagna soup.
Lasagna Soup Recipe
2 Tbsp olive oil
1 large yellow onion, diced
½ lb ground beef or turkey
½ lb ground Italian sausage
3 cloves garlic, minced
salt (to taste)
black pepper (to taste)
2 Tbsp tomato paste
2 cups marinara sauce
3 cups low-sodium chicken broth
½ cup heavy cream
14.5 oz can petite diced tomatoes
14.5 oz can crushed tomatoes
1¾ tsp dried basil
¾ tsp dried oregano
½ tsp dried rosemary, crushed
½ tsp dried thyme
8 lasagna noodles, broken into small pieces
½ cup Parmesan cheese, finely shredded
1 cup mozzarella cheese, shredded
2 Tbsp fresh basil, chopped
Heat olive oil in a large pot over medium-high heat. Once hot, add diced onions and sauté for 5-7 minutes.
Add ground beef, Italian sausage, and garlic to the pot. Season with salt and pepper and cook, stirring occasionally, until browned. Drain fat.
Add tomato paste, marinara sauce, chicken broth, heavy cream, diced tomatoes, crushed tomatoes, basil, oregano, rosemary, and thyme. Stir and bring to a boil.
Add broken lasagna noodles to boiling pot. Stir occasionally and cook for approximately 10 minutes until noodles are al dente.
Stir in Parmesan and mozzarella cheese; the consistency should be cheesy and gooey.
Ladle soup into bowls and top with any extra shredded cheese and basil.
A satisfying mixture of shredded chicken, cheese, beans, and more, chicken tortilla soup is downright delicious. It's impossible not to savor this taco in soup form. Here's what to do:
Tortilla Soup Recipe
4-6 chicken breasts or thighs
4-5 cans chicken stock, divided
1 bag small carrots
1 bag celery, chopped
1-2 small onions, chopped
2 large yellow squash, sliced
2 zucchini, sliced
4 corn cobs, cut into pieces
1 bag new potatoes (optional)
onion powder (to taste)
paprika (to taste)
garlic powder (to taste)
salt (to taste)
1-2 avocados, sliced (for garnish)
baked tortilla strips (for garnish)
Monterrey jack cheese, shredded (for garnish)
cilantro (for garnish)
Poach chicken in 1 can of chicken stock until fully cooked. Shred chicken and set aside.
In a separate pot, add the carrots, celery, onions, squash, zucchini, corn, potatoes, and remaining chicken stock. Season with onion powder, paprika, garlic powder, and salt.
Cook until the carrots and potatoes are tender. Then, stir in shredded chicken.
Divide soup among bowls and top with avocados, tortilla strips, shredded cheese, and cilantro as desired.
Hearty and comforting, cabbage soup is among the top fall vegetable soup recipes. Cabbage has been around for thousands of years and is highly nutritious; however, it's often overlooked. Make cabbage the star of the show this season with this quick fall soup recipe:
Cabbage Soup Recipe
8-10 cups water
1 large cabbage
2 small onions, diced
2 cans stewed tomatoes
1 stalk celery, finely diced
1 pkg onion soup mix
1-2 lbs ground beef
French bread (for serving)
Add 8-10 cups of water to a large soup pot and bring to a boil.
Add cabbage, onions, tomatoes, celery, and onion soup mix to the pot. Let simmer for about 30 minutes.
Meanwhile, cook the ground beef separately and drain any grease.
Add cooked ground beef to the pot and let simmer for 10 more minutes.
Serve with French bread and enjoy!
Stuffed Pepper Soup
Last but not least, stuffed pepper soup is another fantastic soup recipe for fall. Quick, easy, and budget-friendly, your family will be asking for this meal time and time again. Here's how to get cooking:
Stuffed Pepper Soup Recipe
1 lb ground beef, cooked
½ onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
½ orange bell pepper, chopped
14 oz can diced tomatoes
14 oz can tomato sauce
1 can beef stock
1 tsp oregano
1 tsp garlic salt
1 Tbsp Worcestershire sauce
1 tsp pepper
2 cups rice, cooked (for serving)
Combine all ingredients, except the rice, in a slow cooker.
Cook on low for 6-8 hours. Stir before serving.
Spoon into bowls, top with rice, and enjoy.
Slow cookers are a kitchen staple. Here are easy slow cooker recipes to cozy up with.
Made the Top Fall Soup Recipes? Here's What To Do Next!
Did you check making all five of these soup recipes for fall off your list? Congrats! If you need more fun fall inspiration, check out our ultimate fall bucket list. From creating centerpieces to running a fall race, we promise you'll never be bored.