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10 Yummy Go-To Fall Soup Recipes For You And Your Family

Looking for a soup that'll keep you cozy this fall? Here are 10 recipes to add to your menu!

Written by
Hannah Jones

Fall is a great season for delicious home-made soup. Soup offers a cozy, warm, and satisfying feeling. It’s also a great way to use leftovers - or those about-to-go-bad veggies you’ve got. And it’s zero-waste friendly! Of course recipes can be up to interpretation and experimentation to fit any dietary preference. Below is a list of different soup recipes that we personally love to enjoy in the fall time, so let's dig in!

Ginger Curry Noodle Soup (Vegan)

This delicious, vegan recipe from the Thug 101 Kitchen cookbook is perfect for any fall night. We love that it’s a fairly quick recipe to make and that it’s perfect to share with family and friends. Easily made in one large soup pot, this Ginger Curry Noodle Soup serves about 4-6 people and is great for leftovers. Here is the recipe:

  • 2 TBSP grapeseed, coconut, or other high-heat oil 
  • 1 block tempeh
  • 1 chopped shallot
  • 2 TBSP minced ginger
  • 2 TBSP soy sauce or tamari
  • 3 TBSP mild curry powder
  • 2 TSP mild chili powder
  • 2 cloves minced garlic
  • one 14 oz. can coconut milk
  • 6 cups vegetable broth
  • 3 TBSP lime juice
  • 1 sweet potato cut into thin slices
  • ½ small white onion thinly sliced
  • 3 cups roughly chopped spinach
  • 8 oz cooked thick noodles ( ex: udon)

Simply heat up the oil in a large pot, then crumble your tempeh into bite-size pieces and let it begin to brown. Add the shallot and ginger and cook until everything starts to appear golden in color. Then, add the soy sauce or tamari along with the mild curry powder, and mild chili powder and allow that to cook for a minute.

Next, add in the minced garlic, coconut milk, vegetable broth, and lime juice. You’re going to let that get to a slow simmer and then add in the sweet potato and onion. Let that cook until the sweet potato softens. Fold in the spinach and let that cook until the spinach looks wilted. Layer the noodles on top of the soup and enjoy!

Spicy Beef Noodle Soup

This next recipe is our favorite Spicy Beef Noodle Soup that serves 10 and is a little more time consuming but mouth-watering nonetheless. Here is the recipe:

  • 16 cups cold water
  • 6 slices ginger
  • 3 scallions (washed and cut in half)
  • ¼ cup Shaoxing wine
  • 3 lbs beef chuck (1.3 kg, cut into 1 1/2 inch chunks) (check for eco-friendly labels)
  • 3 TBSP oil
  • 1 to 2 TBSP Sichuan peppercorns
  • 2 heads garlic (peeled)
  • 1 large onion (cut into chunks)
  • 5-star anise
  • 4 bay leaves
  • ¼ cup spicy bean paste
  • 1 large tomato (cut into small chunks)
  • ½ cup light soy sauce
  • 1 TBSP sugar
  • 1 large piece of dried tangerine peel
  • Fresh or dried wheat noodles of your choice
  • Chopped scallion and cilantro (to garnish)

Fill one pot with the cold water, add the ginger, scallions, wine, and beef chunks then cover and bring to a boil. Turn the heat down and let it simmer for 10 minutes, then set it aside. Grab another pot and heat your oil over medium-low heat, add the Sichuan peppercorns, garlic cloves, onion, star anise, and bay leaves. Cook that until the garlic cloves and onion chunks soften, then stir the spicy bean paste. Next, add your tomatoes and cook for two minutes. Finally, stir in the soy sauce and sugar and turn the heat off. 

Now, from the first pot, fish out the beef, ginger, and scallions and put them in the second pot. Then, pour in the stock using a fine mesh strainer. Place your pot over high heat, and add tangerine peel. Cover again and bring to a boil. Then immediately turn down the heat to a simmer, and let cook for 60-90 minutes. After simmering, cut the heat and leave the lid on, letting the pot sit on the stove for another full hour to let the flavors mix. 

Before serving, bring the soup to a boil again. Optionally, you can fish out the beef and strain the soup if you’d like to separate the spices and aromatics from the broth. Cook your noodles in a separate pot following package directions, and divide among your serving bowls. Top your servings with hot broth, beef, scallions, and cilantro if you wish. Serve immediately while hot! 

Hot And Sour Soup (Vegan)

Hot and Sour Soup is another fall favorite from the Thug Kitchen 101 cookbook as it is also a quick and flavorful recipe. This serves 4-6 people and is also a great option for folks who are gluten-free. Here is the recipe:

  • 2 TSP safflower, cold-pressed sesame, or other neutral oil
  • 1 cup sliced shiitake or button mushrooms
  • 2 cloves minced garlic
  • 1 TBSP minced ginger
  • 5 cups vegetable broth
  • ¼ cup rice vinegar
  • 3 TBSP soy sauce or tamari
  • 1 TBSP chili garlic paste
  • 1 TSP agave or another liquid sweetener
  • ¾ cup thinly sliced bamboo shoots
  • 1 block extra-firm tofu, cut into dice-size cubes
  • 1 TSP cornstarch
  • 2 TSP water
  • 2 cups thinly sliced napa cabbage
  • ¼ cup sliced green onions
  • 1 TBSP toasted sesame oil 
  • black or white pepper
  • Toppings: chili oil, cilantro, or more green onions

You’ll first heat the oil in a large soup pot and then sauté the mushrooms until they begin to lose water. Next, add the garlic and ginger and stir together with the mushrooms. Add your broth, vinegar, soy sauce, chili garlic paste, and agave and allow that to simmer, then stir in the bamboo shoots and tofu. Bring to a simmer again.

Next you’ll mix the cornstarch and water in a small bowl and then add this mixture to the pot and stir for a couple minutes. Add the napa cabbage, green onions, sesame oil and a little pepper and bring your soup to a simmer again. Serve and enjoy!

Curried Carrot and Coconut Soup (Vegetarian)

This yummy carrot and coconut soup recipe serves 2 and takes about 30 minutes to make. With its unique flavor, it has the potential to become your new signature dish! Here is the recipe: 

  • 3 TBSP butter
  • ½ medium onion, roughly chopped
  • ¾ pound carrots, peeled and cut into ½-inch coins
  • 1 TSP peeled, grated fresh ginger
  • ½ TSP ground cumin, to taste
  • ½ TSP ground turmeric, to taste
  • ½ TSP ground coriander, to taste
  • a pinch of cayenne pepper
  • 2 cups chicken or vegetable stock
  • 1 cup unsweetened coconut milk
  • juice from ½ lime
  • salt and freshly ground pepper to taste

Heat the butter until it fully melts and then add the onions and salt, stirring until they’re covered with butter. Next, add the carrots and spices, combining everything until it’s cooked and softened. Add the stock and bring everything to a boil on high heat. Once you get everything boiling, reduce the heat to medium and let it cook until the carrots are fully softened. Pureé the soup and add the coconut milk. Add any seasoning to taste along with the lime juice. Serve. 

Roasted Butternut Squash Soup (Vegan)

Roasted butternut squash soup is such a delicious fall-filled soup that serves 4. It has a wonderfully warm, smooth consistency. It’s flavorful, great for those who are vegan or gluten-free, and perfect on a fall night in. Here is the recipe:

  • 1 small butternut squash or 4 cups of cooked butternut squash
  • 2 TBSP coconut oil, or olive oil
  • 2 apples- gala or honey crisp – diced and unpeeled
  • 2 large shallots ( or ½ an onion)- diced
  • 5 garlic cloves – rough chopped
  • 2 TSP fresh ginger – rough chopped
  • 2 cups veggie stock or chicken stock
  • 1 ½– 2 cups water ( or a ¼ –½ cup less for a thicker soup)
  • 1 TSP kosher salt
  • 2 TSP maple syrup
  • 1 TSP apple cider vinegar
  • pinch cayenne, optional
  • ½–1 cup coconut milk (from a can)

Preheat your oven to 425 degrees F, split the squash in half lengthwise, and place it open side down on a greased or parchment-lined sheet pan. Roast the squash for 30 minutes or until soft. While the squash is roasting, chop the onion, apple, garlic, and ginger. Then, heat coconut oil in a large pot over medium heat. Add the onion and apple and cook for 6-7 minutes, stirring until they’re golden and tender, then add garlic and ginger, and cook 4-5 more minutes.

When the squash is cooked, flip the halves over and scoop out the seeds. Scoop the rest of the squash into a bowl and then add the apple and onion mixture to the squash and combine. Then blend. Add the salt, maple syrup, and apple cider vinegar. Next, stir in coconut milk to taste. 

Copycat Panera Broccoli-Cheddar Soup (Vegetarian)

Who doesn’t love Panera’s Broccoli-Cheddar Soup? We love this copycat recipe that serves 8. Here is the recipe:

  • 1 TBSP butter
  • ½ onion, chopped
  • ¼ cup melted butter
  • ¼ cup flour
  • 2 cups milk
  • 2 cups chicken stock
  • 1 ½ cups coarsely chopped broccoli florets
  • 1 cup matchstick-cut carrots
  • 1 stalk celery, thinly sliced
  • 2 ½ cups shredded sharp Cheddar cheese  
  • Salt and ground black pepper to taste

First, melt the butter over medium-high heat in a skillet. Then, sauté the onion in hot butter until it’s translucent. Set that aside. Whisk the butter and flour together in a large saucepan over medium-low heat. Cook until the flour loses its granular texture. To prevent the flour from burning, add in 1 to 2 tablespoons of milk. Gradually pour the milk into the flour mixture and whisk continuously. 

Next, add the stock. Cook until the taste of flour is gone and the milk has thickened up. Add your broccoli, carrots, sautéd onion, and celery. Simmer until the vegetables are tender. Lastly, stir the cheese in with the vegetables until it fully melts. Season with salt and pepper to desired taste and enjoy.

Chickpea and Green Chili Soup (Vegan) 

This salsa-inspired soup is another one of our favorites from the Thug Kitchen 101 cookbook. It contains several flavors in one delicious combination. It takes about 30 minutes to make, serves 4-6 people, is great for leftovers, or can be frozen to enjoy another time! Here is the recipe:

  • 1 TBSP olive oil
  • 1 yellow onion diced
  • 2 yellow potatoes, diced and unpeeled
  • 1 jalapeño, seeded and minced
  • 1 ½ TSP ground cumin
  • 2 TSP chili powder
  • ¼ TSP salt 
  • 1 cup roasted Hatch chiles, or 2 cans (about 4 oz. each)
  • 2 cloves minced garlic
  • 4 cups vegetable broth
  • 3 cups cooked chickpeas or 2 15 oz. cans - drained and rinsed
  • 2 TBSP lime juice
  • salt and black pepper to taste

Using a large soup pot, heat up the oil over medium heat, then add in the onion and potatoes and allow that to cook until the onions turn a little gold in color. Put the jalapeño, cumin, chili powder, and salt into the pot and stir everything together.

Next add the chiles, garlic, and veggie broth and let everything simmer until the potatoes become tender. Once the potatoes have softened, add in the chickpeas and lime juice, adjusting any seasonings you think are necessary. Then serve immediately! 

Chicken Soup

Enjoy our favorite Chicken Soup recipe that’s perfect for any fall or rainy day when you’re feeling under the weather! Serving 6, this recipe could also be altered for vegans/vegetarians using veggie broth and a can of chickpeas or some quinoa. Here is the recipe:

  • 1 TBSP avocado oil or olive oil
  • 6 cloves of garlic, minced
  • 1 yellow onion, diced
  • 2 large carrots, thinly sliced
  • 2 celery stalks, roughly chopped
  • 1 TBSP fresh grated ginger
  • 1 TBSP fresh grated turmeric (or 1 teaspoon ground turmeric)
  • 6 cups low sodium chicken broth
  • 1 lb. boneless skinless chicken breast or thighs (check for eco-friendly labels)
  • 1 TSP freshly chopped rosemary
  • 1 TSP freshly chopped thyme, stems removed
  • ½ TSP salt
  • Freshly ground black pepper
  • 1 cup pearl or Israeli couscous

Use a dutch oven or large pot over medium high heat and heat up the oil. Once hot, add your garlic, onion, carrots and celery, cooking for a few minutes until the onion becomes translucent.

Next, add in the ginger and turmeric, sauté everything for 30 seconds to let the spices cook a bit, then add the broth, chicken, rosemary, thyme, salt, and pepper. Reduce the heat to medium-low and let the soup simmer, uncovered for 20-25 minutes, and the chicken is fully cooked. Once the chicken is cooked well, take it, shred it, and put it back in the pot. Adjust your seasonings to taste and serve!

Chickpea Noodle Soup (Vegan) 

Similar to the classic Chicken Noodle Soup, this Chickpea Noodle Soup from the Thug Kitchen 101 cookbook is healthy and full of protein. It serves 4-6 and is great for freezing. But note that it’s recommended to keep the noodles separate for freezing. Here is the recipe:

  • 3 TBSP olive oil 
  • 1 medium onion sliced
  • 3 medium carrots cut into bite-size pieces
  • 2 small parsnips cut into bite-size pieces
  • 3 medium ribs celery chopped
  • 3 to 4 minced garlic cloves
  • 1 TSP dried oregano
  • 2 TBSP soy sauce
  • 1 ½ cups cooked chickpeas or 1 15 oz. can--drained
  • 2 TBSP fresh thyme chopped
  • ¼ cup chopped parsley 
  • ½ cup white wine
  • 6 cups vegetable broth
  • 8 oz. pack of noodles, broken into bite-size pieces and cooked
  • 2 TBSP lemon juice
  • salt and black pepper to taste

Using a large soup pot, heat the oil over medium heat, and then add the onion, carrots, parsnips, and celery. Sauté until the onion begins to brown. Next add the garlic, oregano, soy sauce and let that all cook another minute. Mix in the chickpeas, thyme, parsley, and white wine, and let the soup get to a slow simmer. With the pot on medium-low heat, add the cooked noodles, lemon juice, and some salt and pepper to taste. Serve. 

Spicy Crock-Pot Chili

This Spicy Crock-Pot Chili recipe is fairly hands-off, being the perfect use for your slow-cooker. It makes enough for 16 people. Here is the recipe:

Chili Seasoning:

  • 4 TBSP chili powder
  • 1 TBSP ground coriander
  • 1 TBSP ground cumin
  • 1 TSP ground cayenne pepper
  • 1 ½ TSP garlic powder
  • 1 TSP onion powder
  • 1 TSP oregano

Chili Ingredients:

  • 2 ½ lbs ground beef 15% or lower (check for eco-friendly labels)
  • ½ medium yellow onion
  • 2 cloves garlic
  • 2 large jalapeños
  • 2 TBSP salt
  • 30 oz. canned diced tomatoes
  • 32 oz. can of pinto beans
  • 32 oz. can of kidney beans

Add all the chili seasoning spices and mix them together. For the meat, chop the onion, jalapeño as well as the garlic. Put a cup of both kidney beans and pinto beans into a blender and blend for 2 minutes, then put it aside. Using a cast-iron skillet, cook the ground beef over medium heat until brown and then drain.

Stir in about 3 tablespoons of the chili seasoning you made, salt, the onion, garlic, and half of the jalapenos - cook for 2 minutes and cut the meat into tiny pieces. Combine the meat mixture, tomatoes, and beans in your slow-cooker then add in the bean paste, 2-3 more tablespoons of the seasoning mix, and the rest of the jalapeños. Let the crock-pot cook for 4-6 hours on low heat and serve!

Find some more seasonal recipes that we are loving right now here.