Autumn soup season brings creamy pumpkin, butternut squash, hearty pozole, and French onion gnocchi together, offering cozy, flavorful recipes made for chilly evenings.
As autumn settles in, there is something comforting about reaching for a favorite sweater and a warm bowl of soup. Soup season brings the perfect excuse to enjoy hearty and satisfying meals that can make chilly evenings feel a little more inviting. From creamy classics to nourishing vegetable soup, there are plenty of easy recipes to keep on rotation throughout the season without spending hours in the kitchen.
So, let’s move quickly and uncover the easy yet tasty soup recipes you would want to make this fall!
1. Copycat Chick-fil-A Chicken Tortilla Soup
When sweater weather arrives, Chick-fil-A’s Chicken Tortilla Soup quickly becomes one of those seasonal favorites that people look forward to all year. It has earned a dedicated following for a good reason, bringing together tender rotisserie chicken, hearty beans, and sweet corn with a comforting mix of warm spices. Every spoonful delivers plenty of flavor while still having that cozy quality we crave on cooler days. Whether you already count this soup among your autumn essentials or are trying it for the first time, it is an easy choice when you want something warm and filling.
Ingredients:
Chicken Tortilla Soup –
● 2 (15-oz.) cans white beans, divided
● 2 Tbsp. neutral oil
● 1 medium yellow onion, finely chopped
● Kosher salt
● Freshly ground black pepper
● 3 cloves garlic, finely chopped
● 1 Tbsp. ground cumin
● 1 Tbsp. smoked paprika
● 1 tsp. (or more) chipotle chili powder
● 1 (15-oz.) can fire-roasted diced tomatoes with green chills
● 1 (15-oz.) can black beans, drained, unrinsed
● 4 cups low-sodium chicken broth
● 2 Tbsp. masa harina
● 4 cups shredded cooked chicken (from about 1 rotisserie chicken)
● 1 cup frozen corn kernels
● 1/4 cup full-fat sour cream
● 3 Tbsp. fresh lime juice
Tortilla Strips and Assembly –
● 4 (5″) corn tortillas, sliced into 1/2″ strips
● 1 Tbsp. (or more) neutral oil
● Kosher salt
● Fresh cilantro, chopped avocado, shredded cheddar, and lime wedges, for serving (optional)
Recipe:
Chicken Tortilla Soup –
Start by blending one can of white beans with its liquid until smooth, or mash the beans in a bowl using a potato masher or large spoon. Heat oil in a large Dutch oven or heavy pot over medium heat, then add the onion and cook until softened, about 7 minutes, seasoning with salt and pepper. Stir in the garlic, cumin, paprika and chili powder, cooking for another 2 minutes until fragrant. Add the tomatoes and cook for about 5 minutes until slightly thickened, then season again. Stir in the pureed beans, black beans, broth and remaining white beans with their liquid, bring everything to a boil, then reduce the heat and simmer for around 20 minutes. Meanwhile, mix the masa harina with 2 tablespoons of water until smooth and stir it into the soup. Add the chicken and corn, cooking for another 10 minutes until heated through, then finish with sour cream and lime juice, adjusting the seasoning before serving.
Tortilla strips and assembly –
Preheat the oven to 400°F and toss the tortilla strips with oil in a small bowl, adding a little more if needed to coat them evenly. Spread the strips across a baking sheet and bake for 8 to 10 minutes, checking around the 7-minute mark, until they are crisp and lightly golden. Once the soup is ready, ladle it into bowls and top each serving with the crunchy tortilla strips, fresh cilantro, avocado, and cheddar if desired. Serve with lime wedges on the side for a fresh finish that brings everything together.
2. Pumpkin Soup
Pumpkin soup is one of those comforting fall favorites that never really goes out of style. It is creamy, nourishing, and perfect for cozy evenings when you want something warm and satisfying. While you can use different winter squashes, sugar pumpkins and kabocha squash are especially good choices, with Calabaza and butternut squash also working beautifully. Since each variety can take a different amount of time to cook, let the soup simmer until the squash is completely soft and fork-tender. That extra time helps create the smooth, creamy texture you want.
Ingredients –
● 3 Tbsp. unsalted butter
● 2 carrots, thinly sliced
● 1 medium yellow onion, finely chopped
● 1 Tbsp. finely chopped garlic
● 2 tsp. finely chopped peeled ginger
● Kosher salt
● Freshly ground pepper
● 12 oz. butternut squash, peeled, cut into 1/2″ cubes
● 2 Tbsp. tomato paste
● 1/2 tsp. smoked paprika
● 1 (15-oz.) can pumpkin puree
● 6 cups (or more) low-sodium vegetable broth
● Heavy cream or sour cream and roasted pumpkin seeds, for serving (optional)
Recipe –
In a large Dutch oven or heavy pot over medium heat, melt the butter, then add the carrots, onions, garlic and ginger, seasoning with salt and pepper. Cover and cook for 5 to 6 minutes, stirring occasionally, until the vegetables are tender. Add the squash, cover again and cook for another 4 to 5 minutes until it is just fork-tender, then stir in the tomato paste and paprika, cooking for 1 to 2 minutes until the paste deepens in color. Add the pumpkin puree and broth, partially cover the pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer for about 15 minutes, stirring occasionally, until the squash is completely tender. Remove from the heat and blend the soup until smooth using an immersion blender, or cool it slightly and blend in batches with a standard blender. If the soup is too thick, add a little more broth as needed, then season with salt and pepper. Serve warm in bowls topped with a spoonful of sour cream and pumpkin seeds for a simple finishing touch.
3. Jalapeno Popper Chicken Soup
If you love jalapeño poppers, this soup brings all those familiar flavors into one warm and satisfying bowl. It is packed with tender shredded chicken and diced jalapeños, then finished with melted cheddar and crispy bacon for plenty of flavor in every spoonful. The combination of creamy richness, gentle heat, and savory toppings makes it especially comforting on cooler evenings. It takes everything that makes the classic appetizer so enjoyable and turns it into a hearty meal that is filling enough for dinner.
Ingredients –
● 8 oz. bacon, cut into 1/2″ pieces
● 1 medium onion, finely chopped (about 1 1/2 c.)
● 1 large green bell pepper, seeded and chopped (about 1 1/4 c.)
● 4 jalapeños, seeded and finely chopped, plus sliced jalapeños for serving
● 4 cloves garlic, minced
● 1 tsp. kosher salt, divided
● 1/4 cup all-purpose flour
● 4 cups low-sodium chicken broth
● 2 cups whole milk
● 4 oz. cream cheese, cut into 1″ pieces, room temperature
● 2 cups cooked shredded chicken breast
● 1 cup shredded cheddar
Recipe –
In a large pot over medium heat, cook the bacon for 8 to 10 minutes, stirring occasionally, until crisp, then transfer it to a plate while leaving about 1/4 cup of bacon fat in the pot. Add the onion, bell pepper, chopped jalapeños, garlic and 1/2 teaspoon salt, cooking for 5 to 6 minutes until the vegetables soften. Stir in the flour until it coats the vegetables and forms a paste, then gradually whisk in the broth and milk until smooth. Bring the mixture to a boil, reduce the heat to medium-low, and simmer for about 10 minutes, stirring occasionally, until slightly thickened. Stir in the cream cheese until melted, then add the chicken and three-quarters of the crispy bacon, cooking until everything is heated through. Taste and adjust the seasoning if needed, then ladle the soup into bowls and finish with cheddar, the remaining bacon and sliced jalapeños for extra flavor and heat.
4. Chorizo Breakfast Chili
If your usual breakfast of eggs and toast is starting to feel a little predictable, chorizo breakfast chili is an easy way to bring something more exciting to the table. This hearty recipe takes the comforting flavors of classic chili and gives them a satisfying breakfast twist, combining spicy chorizo with black beans and sweet potatoes for a filling start to the day. Top each bowl with eggs and avocado for an extra layer of richness and texture. While it is simple enough to prepare and enjoy the same day, giving the chili a little time to rest allows the flavors to deepen and come together beautifully. Making it one or two days ahead also makes busy mornings much easier and more delicious.
Ingredients –
● 2 Tbsp. vegetable oil
● 1 large yellow onion, chopped
● 2 poblano chills, chopped
● 1 sweet potato (about 8 oz.), cut into 1/2″ pieces
● 1 lb. fresh chorizo, casings removed
● Kosher salt
● Freshly ground black pepper
● 2 cloves garlic, finely chopped
● 1/4 cup tomato paste
● 2 tsp. chili powder
● 1 tsp. ground cumin
● 2 1/2 cups low-sodium chicken broth
● 1 (15-oz.) can black beans
● 1/4 cup chopped fresh cilantro leaves and tender stems, plus more for topping
● 1 Tbsp. fresh lime juice
● Fried eggs and toasted cornbread, for serving
● Shredded cheddar, sliced avocado, and sour cream, for topping
Recipe –
Heat oil in a large skillet over medium-high heat, then add the onions, chills and potatoes, seasoning with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and develop a little color. Add the chorizo and cook for another 3 to 5 minutes, breaking it up with a wooden spoon as it browns. Stir in the garlic, tomato paste, chili powder, and cumin, cooking for about a minute until fragrant. Add the broth and beans with their liquid, scraping up any browned bits from the bottom of the skillet, then bring everything to a simmer. Cover, reduce the heat to medium-low, and cook for 10 minutes, then uncover and continue cooking for another 10 minutes until the potatoes are tender and the chili has thickened slightly. Stir in the cilantro and lime juice, adjusting the seasoning with salt and pepper. Serve the chili in shallow bowls with eggs and cornbread, then finish with cheddar, avocado, sour cream, and extra cilantro.
5. Butternut Squash Soup
When the leaves begin to fall, and the autumn breeze turns cooler, few dishes capture the season quite like a warm bowl of butternut squash soup. Pumpkin pie and warm apple cider may have their place on the fall table, but this creamy soup brings its own kind of comfort to chilly October evenings. With its naturally sweet flavor, velvety texture and warming character, butternut squash soup is an easy seasonal favorite that feels made for sweater weather, whether you are enjoying it as a light lunch or a cozy dinner.
Ingredients –
● 1 large butternut squash, peeled, seeds removed, cut into 1″ cubes
● 2 Yukon Gold or russet potatoes, peeled, chopped into 1″ pieces
● 3 Tbsp. extra-virgin olive oil, divided
● Kosher salt
● Freshly ground black pepper
● 1 Tbsp. unsalted butter
● 1 yellow onion, finely chopped
● 1 celery rib, thinly sliced
● 1 large carrot, finely chopped
● 1 Tbsp. fresh thyme, plus more for garnish
● 4 cups (or more) low-sodium chicken broth
● Heavy cream, for drizzling (optional)
Recipe –
Preheat the oven to 400°F and arrange a rack in the center. Toss the squash and potatoes with 2 tablespoons of oil on a large baking sheet, then season generously with salt and pepper. Roast for 30 to 35 minutes, stirring halfway through, until tender. Meanwhile, heat the butter and remaining tablespoon of oil in a large pot over medium heat, then add the onion, celery and carrot and cook for 7 to 10 minutes until softened. Stir in the thyme and season with salt and pepper. Add the roasted squash and potatoes, pour in the broth and bring to a gentle simmer, cooking for about 10 minutes so the flavors come together. Blend the soup with an immersion blender until smooth and creamy, adding more broth if needed, or carefully blend it in batches using a standard blender. Serve warm in bowls, finished with extra thyme and a drizzle of cream if desired.
6. French Onion Gnocchi Soup
Forget the usual bread and croutons because French onion soup gets an exciting upgrade with the addition of soft and comforting gnocchi. This recipe brings together the rich and savory character of the French classic with the ease of store-bought gnocchi, creating a hearty dinner that is both familiar and a little different. The caramelized onions bring plenty of depth, while the pillowy gnocchi makes every bowl more satisfying and filling. Best of all, you can have this cosy meal ready in under an hour. This makes the soup an easy choice for busy autumn evenings. When the temperature drops and you are craving something warm, comforting, and full of flavor, this soup is exactly the kind of dinner to reach for.
Ingredients –
● 4 Tbsp. (1/2 stick) unsalted butter
● 3 large yellow onions (about 2 3/4 lb. total), halved, thinly sliced into half moons
● 2 garlic cloves, finely chopped
● 2 Tbsp. all-purpose flour
● 1 tsp. finely chopped fresh thyme, plus more for serving
● 1 tsp. kosher salt
● 1/4 tsp. freshly ground black pepper
● 1 cup dry white wine
● 6 cups low-sodium beef stock
● 1 lb. gnocchi
● 2 cups grated Gruyère
Recipe –
In a large pot over medium heat, melt the butter, then add the onion and cook for about 25 minutes, stirring occasionally, until deeply golden and caramelized. Add the garlic, flour, and thyme, cooking for another minute until fragrant, then season with salt and pepper. Pour in the wine and bring to a simmer, cooking for around 5 minutes until most of the liquid has evaporated. Add the stock and bring it to a boil, then stir in the gnocchi and cook for about 3 minutes until tender and floating. Remove from the heat and preheat the broiler to high. Carefully ladle the soup into four large heatproof ramekins or serving bowls placed on a baking sheet, then top with cheese. Broil for 2 to 4 minutes, watching closely, until the cheese is bubbling and golden. Let the soup cool for about 5 minutes, finish with fresh thyme and serve carefully, as the bowls will be very hot.
7. Pozole
Don’t let the longer cooking time put you off this deeply flavorful pozole, because most of the magic happens while the soup gently simmers away. Once everything is brought to a boil, you can lower the heat and let it cook while getting on with the rest of your day, making it a comforting meal that does not require constant attention. The extra time is well worth it, as the meat gradually becomes incredibly tender, soft and almost buttery, while the aromas grow richer with every passing minute. As the soup continues to simmer, its color deepens, and the flavors come together beautifully, creating a bowl that tastes hearty, warming and full of character. It is the kind of recipe that rewards a little patience.
Ingredients –
● 3 lb. pork shoulder, cut into 2″ pieces
● Kosher salt
● Freshly ground black pepper
● 1 large yellow onion, quartered
● 3 cloves garlic, sliced
● 4 cups low-sodium chicken broth
● 1 tsp. cumin seeds
● 1 bay leaf
● 2 dried ancho chiles, stem and seeds removed
● 2 dried chiles de árbol, stem and seeds removed
● 2 dried guajillo chiles, stem and seeds removed
● 3 (15-oz.) cans hominy, drained, rinsed
● Thinly sliced radishes, thinly sliced green cabbage, and chopped fresh cilantro, for serving
Recipe –
Season the pork generously with salt and pepper, then add it to a large pot with the onion, garlic, broth, cumin seeds, and bay leaf. Pour in enough water to cover the pork by about 2 inches, bring everything to a boil, then cover and reduce the heat to medium-low. Let it simmer for about 1 hour and 30 minutes, skimming away any foam from the surface as needed. Meanwhile, soak the chiles in 2 cups of boiling water for 30 minutes, then transfer them to a blender with about 1/2 cup of the soaking liquid and blend until smooth, adding more water if necessary. Stir the chile puree and hominy into the pot, cover, and continue simmering for another 1 hour and 30 minutes, or until the pork is wonderfully tender. Season to taste, then serve the pozole topped with fresh radishes, cabbage, and cilantro.
Which one are you making this week?
