Explore cozy autumn soups, from hearty chorizo chili to creamy tomato and French onion soup, with comforting flavors and easy recipes perfect for chilly days.
There is something special about autumn that makes you crave cozy sweaters, comforting meals, and a warm bowl of homemade soup. As the days grow cooler, soup season offers the perfect excuse to explore new flavors and bring something delicious to the dinner table every evening. From rich and creamy favorites to hearty vegetable-packed bowls, the possibilities are endless, and you do not need to spend hours in the kitchen to enjoy them. These easy autumn soup recipes are perfect for making the most of the season, alongside other fall favorites such as pumpkin dishes, seasonal cocktails, tasty appetizers, and simple weeknight dinners.
1. Copycat Chick-fil-A Chicken Tortilla Soup
Chick-fil-A’s Chicken tortilla soup has earned a loyal following around the world, with fans eagerly anticipating its return as the weather turns cooler. It is easy to understand the appeal, as this comforting bowl brings together tender rotisserie chicken, hearty beans, sweet corn, and a warming mix of spices. The result is a satisfying and flavor-packed soup that feels perfect for chilly autumn days. Whether enjoyed as a quick lunch or a cozy dinner, it is a seasonal favorite worth looking forward to!
Ingredients –
Chicken Tortilla Soup:
● 2 (15-oz.) cans of white beans, divided
● 2 Tbsp. neutral oil
● 1 medium yellow onion, finely chopped
● Kosher salt
● Freshly ground black pepper
● 3 cloves of garlic, finely chopped
● 1 Tbsp. ground cumin
● 1 Tbsp. smoked paprika
● 1 tsp. (or more) Chipotle chili powder
● 1 (15-oz.) can of fire-roasted diced tomatoes with green chiles
● 1 (15-oz.) can of 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 & 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 them in a bowl using a potato masher or large spoon. In a large Dutch oven or heavy pot, heat oil over medium heat, then add the onion and cook for about seven minutes until softened, seasoning with salt and pepper. Stir in the garlic, cumin, paprika, and chili powder, cooking for another two minutes until fragrant. Add the tomatoes and cook for around five minutes until slightly thickened, then stir in the pureed beans, black beans, broth, and the remaining can of white beans with its liquid. Bring the mixture to a boil, reduce the heat, and simmer for about 20 minutes, stirring occasionally. In a small bowl, combine the masa harina with two tablespoons of water, then stir it into the soup. Add the chicken and corn, cooking for another 10 minutes until heated through. Finally, stir in the sour cream and lime juice, adjust the seasoning with salt and pepper if needed, and serve warm.
Tortilla Strips & 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 on a baking sheet and bake for 8 to 10 minutes, checking around the 7-minute mark to make sure they turn golden and crispy without burning. Ladle the warm soup into bowls and finish with the crispy tortilla strips, fresh cilantro, avocado, and shredded cheddar cheese, if desired. Serve with lime wedges on the side for a fresh, zesty touch that brings all the flavors together.
2. Chorizo Breakfast Chili
If your usual breakfast of eggs and toast is starting to feel a little repetitive, it might be time to bring some extra flavor to your morning routine. Chorizo breakfast chili offers a delicious twist on a classic comfort food, combining bold spices with hearty ingredients for a satisfying start to the day. This chorizo, black bean, and sweet potato chili makes a particularly tempting choice, especially when topped with eggs and creamy avocado. Although it is easy enough to prepare and enjoy on the same day, making it one or two days ahead allows the flavors to develop beautifully, making every spoonful even more delicious.
Ingredients –
● 2 Tbsp. vegetable oil
● 1 large yellow onion, chopped
● 2 poblanochiles, 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 of 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, chiles, and potatoes, seasoning with salt and pepper. Cook for about five minutes, stirring occasionally, until the vegetables begin to soften and develop a light golden color. Add the chorizo and cook for another three to five minutes, breaking it apart with a wooden spoon until browned. Stir in the garlic, tomato paste, chili powder, and cumin, cooking for another minute until fragrant. Pour in the broth and add the beans with their liquid, scraping up any browned bits from the bottom of the skillet. Bring everything to a simmer, cover, and reduce the heat to medium-low, cooking for 10 minutes.
Remove the lid and continue cooking for another 10 minutes, stirring occasionally, until the potatoes are tender and the chili has thickened slightly. Stir in the cilantro and lime juice, then adjust the seasoning with salt and pepper. Divide the chili among shallow bowls and serve with eggs and cornbread, finishing with cheddar, avocado, sour cream, and extra cilantro for a delicious touch.
3. Creamy Chicken Marsala Gnocchi Soup
Creamy chicken Marsala and French onion gnocchi soup are both comforting favorites for an easy weeknight dinner, so bringing them together makes perfect sense. This delicious combination features a rich, slightly sweet and savory broth made with cremini mushrooms, aromatic ingredients, Marsala wine, and heavy cream, creating a wonderfully satisfying base. Soft potato gnocchi add a hearty touch, while juicy shredded chicken thighs make every spoonful even more filling. With its creamy texture and deep, savory flavors, this soup offers a fresh take on classic comfort food, making it an inviting choice for cozy evenings when you want something warm and delicious without too much fuss.
Ingredients –
● 1 1/2 lb. boneless, skinless chicken thighs
● 2 tsp. Italian seasoning
● Kosher salt
● Freshly ground black pepper
● 1/2 cup (60 g.) all-purpose flour, divided
● 4 Tbsp. extra-virgin olive oil, divided
● 12 oz. cremini mushrooms, thinly sliced
● 4 Tbsp. unsalted butter
● 1 large shallot, finely chopped
● 3 cloves of garlic, finely chopped
● 1 Tbsp. fresh thyme
● 1 1/2 cups Marsala wine
● 6 cups low-sodium chicken broth
● 1/2 cup heavy cream
● 1 (17-oz.) pkg. gnocchi
● 1 Tbsp. finely chopped fresh parsley
Recipe –
Pat the chicken dry and season it with Italian seasoning, salt, and pepper, then coat both sides in 1/4 cup of flour. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat and cook the chicken in batches if needed, turning occasionally, for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer the chicken to a cutting board, let it cool, and shred it into bite-sized pieces. In the same pot, heat the remaining oil over medium heat and cook the mushrooms for 10 to 12 minutes until softened and lightly browned, seasoning with salt before transferring them to a plate. Melt the butter in the pot over medium-high heat, then add the shallots, garlic, and thyme, cooking for about three minutes until fragrant.
Whisk in the remaining flour and cook for two minutes, then gradually pour in the Marsala wine, whisking until a thick mixture forms. Slowly add the broth while whisking, bring it to a boil, then reduce the heat and simmer for about 15 minutes until slightly thickened. Return the mushrooms to the pot, stir in the cream, and bring the soup back to a simmer. Add the gnocchi and cook according to the package directions until tender but still firm. Finally, stir in the shredded chicken and parsley, adjust the salt if needed, and serve warm.
4. Baked Feta Soup
While pasta is always a comforting choice, chilly autumn days often call for a warm bowl of tomato soup instead. This creamy tomato soup offers the best of both worlds, bringing the rich flavors of baked feta pasta into a simple, satisfying dish. The preparation is refreshingly easy, as you make the familiar baked feta sauce with slightly less feta, add chicken broth, and blend everything until smooth. The result is a velvety, flavorful soup that delivers plenty of creaminess without requiring any actual cream, making it perfect for cozy fall evenings.
Ingredients –
● 2 pt. cherry or grape tomatoes
● 2 shallots, roughly chopped
● 3 cloves garlic, smashed
● 1/2 cup extra-virgin olive oil, divided
● Kosher salt
● Freshly ground black pepper
● Pinch crushed red pepper flakes, optional
● 1 (6-oz.) block feta, divided
● 2 slices of white bread, crusts removed, cut into 1/2” cubes
● 1 1/2 cups low-sodium chicken broth
● Fresh dill, for garnish
Recipe –
Preheat the oven to 400°F and combine the tomatoes, shallots, garlic, and all but about two teaspoons of olive oil in a medium baking dish. Season with salt, pepper, and red pepper flakes, then toss everything to coat evenly. Place two-thirds of the feta in the center of the mixture and drizzle with a little of the oil collected in the dish. Bake for 40 to 45 minutes, until the tomatoes burst and the feta turns golden on top. Meanwhile, toss the bread cubes with a quarter teaspoon of salt and the remaining olive oil, then set them aside. Carefully transfer the baked tomato and feta mixture to a blender, add the chicken stock, and blend until completely smooth before pouring it into a medium saucepan.
If using an immersion blender, blend the mixture directly in the saucepan and then stir in the chicken stock. Bring the soup to a gentle simmer over medium-low heat and cook for 10 minutes. While it simmers, bake the bread cubes until golden and crispy, tossing them halfway through. Ladle the finished soup into bowls and garnish with the homemade croutons, remaining feta, fresh dill, and a drizzle of olive oil before serving.
5. French Onion Soup
This French onion soup gives the comforting classic a delicious twist with two simple changes that make a noticeable difference. Instead of the usual red wine or sherry, white wine adds a lighter touch, while a combination of chicken and beef stock creates a rich, savory base. The result is a slightly sweeter, beautifully balanced version of this timeless favorite, perfect for warming up on a chilly autumn evening.
Ingredients –
● 4 Tbsp. unsalted butter
● 3 large yellow onions, thinly sliced into half-moons
● 2 Tbsp. all-purpose flour
● Kosher salt
● 1/2 cup dry white wine
● 4 cups low-sodium beef stock
● 2 cups low-sodium chicken stock
● 8 sprigs thyme, plus more for serving
● Freshly ground black pepper
● 8 baguette slices
● 1 cup finely shredded Gruyère
Recipe –
Melt the butter in a large pot over medium heat, then add the onions and cook, stirring occasionally, for 45 to 60 minutes until they become deeply golden brown and caramelized. Stir in the flour and cook for another one to two minutes until well incorporated, then season with salt. Pour in the white wine, bring it to a simmer, and cook for one to two minutes until the liquid evaporates. Add the beef stock, chicken stock, and thyme, bringing the mixture to a boil before reducing the heat to medium-low and allowing it to simmer for about 15 minutes, stirring occasionally until the flavors come together and the liquid reduces slightly. Remove the thyme and adjust the seasoning with salt and pepper. Meanwhile, preheat the broiler to high and ladle the soup into heatproof ramekins. Place two slices of bread on top of each serving, cover with cheese, and broil for one to two minutes, watching closely until the cheese melts, bubbles, and turns golden. Finish with a little fresh thyme and serve warm.
So, which one are you making this weekend?
