5 Soup Recipes to try this Fall

Fall is the season of cozy evenings, crisp air, and warm bowls of soup. If you’re looking for a little inspiration in the kitchen, I’ve rounded up five fall soup recipes from some of my favorite food bloggers. Each one brings its own take on the flavors of the season — from hearty and comforting to light and nourishing. Click the images below to head straight to the full recipes on their creators’ sites!

Butternut Squash Soup

This easy fall favorite is naturally vegan and gluten-free, with instructions for Crock-Pot, Instant Pot, or stovetop preparation. It blends butternut squash, carrot, onion, garlic, a touch of apple, and warming spices like sage, cinnamon, nutmeg, and cayenne—all sweetened and mellowed by coconut milk for a creamy finish. Very customizable, with ideas like roasted veggie prep or Thai- or Mexican-inspired twists included.

Vegan • gluten-free • slow-cooker friendly • versatile twists included

Loaded Broccoli Cheese Bacon Soup

A thick and hearty stovetop soup featuring a blend of broccoli, potatoes, carrots, celery, and onions simmered in savory broth before being enriched with a creamy cheddar cheese sauce and crisp bacon bits. Despite the indulgence, it actually includes about ten cups of vegetables, so it’s a filling way to get your greens along with a touch of comfort.

Stovetop • hearty & comforting • can be made gluten-free (substitute gluten-free flour or rice flour)

Creamy Chicken Tortellini Soup

An easy one-pot fall (or any-season) soup that uses rotisserie chicken and quick-cooking refrigerated tortellini to have dinner on the table in about 40 minutes  . It’s a one-and-done meal with minimal cleanup. Flexible, too—you can swap in your favorite tortellini, add greens like spinach or kale, toss in a Parmesan rind for extra richness, or brighten things up with a splash of lemon juice  .

Quick & easy • customizable • freezer-friendly option available (freeze without tortellini or cream and add fresh when reheating)

Best Detox Crockpot Lentil Soup

A vegetable-rich, slow-cooker soup that brings together green lentils, yellow split peas, butternut squash, carrots, celery, potatoes, onions, garlic, broth, herbs de Provence, kale, and parsley. Part of the soup is pureed with olive oil to create a silky, creamy texture, then finished with a splash of red wine vinegar or sherry for a bright touch. It’s vegan, vegetarian, gluten-free, freezer-friendly, and designed for easy, healthy meals with minimal effort.

Slow cooker • vegan • vegetarian • gluten-free • freezer-meal friendly

Crockpot Beef Chili

A hearty slow-cooker chili blending lean ground beef, onions, poblano peppers, garlic, spices (chili powder, smoked paprika, cumin, cinnamon, cayenne), crushed tomatoes, tomato paste, chicken broth, and a hint of maple syrup for warmth and sweet-savory balance. It’s richly flavored yet surprisingly gluten-free (assuming all spices and broth are GF). Optional bean additions make it a flexible freezer-friendly meal too.

Slow cooker • comforting • gluten-free friendly • freezer-friendly • crowd-pleasing

I’d love to hear if you end up trying one of these cozy soups—or if you have a go-to fall recipe you think I should add to my list! Don’t forget, if you’re working your way through the Autumn Challenge bucket list that I mailed out, this is the perfect time to check off the “make a soup” category. Happy cooking and happy fall!