9 Healthy Soup Dinner Recipes to Keep You Cozy This Fall

Cozy up this fall with a collection of hearty soup recipes that celebrate the season’s freshest ingredients. Packed with warming flavors and nourishing comfort, these soups are perfect for chilly evenings and lazy weekends. Grab your favorite bowl and let’s whip up some deliciousness that’ll warm your heart and soul!

Lentil and Vegetable Stew

This lentil and vegetable stew is a perfect dish for fall. It’s hearty and warming, making it ideal for those chilly evenings. Packed with seasonal produce, it brings a burst of flavor and nutrition to your table.

The combination of lentils and fresh vegetables creates a satisfying meal. Carrots, celery, and herbs add depth to the stew, while the lentils provide protein and fiber. Plus, it’s easy to make and can be customized with your favorite veggies!

Gather your ingredients and let’s get cooking!

Ingredients

• 1 cup lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Add diced carrots and celery, cooking for about 5 minutes until softened.
3. Stir in minced garlic, thyme, and cumin, cooking for another minute until fragrant.
4. Add rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil.
5. Reduce heat and let simmer for 30-35 minutes, or until lentils are tender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Spicy Pumpkin and Black Bean Chili

Fall is the perfect time for a hearty, warming soup that brings comfort and flavor. Spicy pumpkin and black bean chili is a fantastic choice. This dish combines seasonal produce with a kick of spice, making it ideal for chilly evenings. The pumpkin adds a creamy texture, while black beans provide protein and fiber.

Start by sautéing onions and garlic in a pot. Then, add diced pumpkin, black beans, diced tomatoes, and spices like cumin and chili powder. Let it simmer until the pumpkin is tender and the flavors meld together. Top with fresh avocado and cilantro for a delicious finish.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups pumpkin, diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Avocado and cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until soft.
2. Add diced pumpkin, black beans, diced tomatoes, vegetable broth, chili powder, and cumin. Stir well.
3. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes, or until pumpkin is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with avocado slices and fresh cilantro.

Apple and Celery Root Soup

As the leaves turn and the air gets crisp, there’s nothing quite like a warm bowl of soup to comfort you. This Apple and Celery Root Soup is a delightful blend of sweet and savory, perfect for fall. The combination of apples and celery root brings a unique flavor that warms the soul.

To make this soup, you’ll need a few simple ingredients. Start with fresh apples, celery root, onion, garlic, vegetable broth, and a touch of cream for richness. The sweetness of the apples pairs beautifully with the earthy notes of celery root, creating a hearty dish that’s both nourishing and satisfying.

Begin by sautéing the onions and garlic until they’re fragrant. Then, add the diced celery root and apples, cooking until they soften. Pour in the vegetable broth and let it simmer until everything is tender. Finally, blend the mixture until smooth, and stir in a splash of cream for that extra touch of comfort. Serve it warm, garnished with a sprinkle of paprika for a bit of spice.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium celery root, peeled and diced
• 2 medium apples, peeled and diced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Paprika for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until soft.
2. Add diced celery root and apples to the pot, cooking for about 5 minutes until they begin to soften.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20 minutes, or until the celery root is tender.
4. Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and season with salt and pepper.
5. Serve hot, garnished with a sprinkle of paprika.

Tomato Basil Bisque

Tomato Basil Bisque is a comforting dish perfect for fall. It combines ripe tomatoes and fresh basil for a rich, creamy soup that warms you from the inside out. The vibrant red color of the soup is inviting, making it a great choice for chilly evenings. Pair it with a grilled cheese sandwich for a classic combo that never disappoints.

This bisque is not only delicious but also packed with nutrients. Tomatoes are a great source of vitamins, while basil adds a fresh flavor that brightens the dish. Making this soup is simple and quick, allowing you to enjoy a hearty meal without spending hours in the kitchen.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add chopped tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
5. Stir in heavy cream and chopped basil. Season with salt and pepper to taste. Heat through before serving.

Mushroom and Barley Soup

Mushroom and barley soup is a perfect dish for fall, bringing warmth and comfort to chilly days. This hearty soup combines earthy mushrooms with nutty barley, creating a delightful blend of flavors and textures. It’s not just filling; it’s also packed with nutrients, making it a great choice for a healthy meal.

Using seasonal produce, this soup is simple to make and can be enjoyed on its own or paired with crusty bread for dipping. The barley adds a chewy texture, while the mushrooms provide a rich, savory taste. Fresh herbs elevate the dish, making it feel special even on a busy weeknight.

Gather your ingredients, and let’s get cooking!

Ingredients

• 1 cup pearl barley
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Rinse the barley under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
3. Add the sliced mushrooms and sauté until they are browned and tender.
4. Stir in the rinsed barley, vegetable broth, water, and thyme. Bring to a boil.
5. Reduce heat and let it simmer for about 30-40 minutes, or until the barley is tender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Creamy Cauliflower and Garlic Soup

As the leaves change and the air turns crisp, a warm bowl of creamy cauliflower and garlic soup is the perfect way to embrace the fall season. This soup is not only comforting but also packed with nutrients, making it a great choice for a cozy dinner. The creamy texture comes from blending cooked cauliflower, which gives it a rich taste without heavy cream.

Garlic adds a wonderful depth of flavor, and when roasted, it becomes sweet and mellow. This soup is simple to make, using seasonal ingredients that are easy to find. It’s a fantastic way to enjoy the bounty of fall produce while keeping things healthy.

Serve this soup with a sprinkle of fresh herbs or a drizzle of olive oil for an extra touch. It pairs beautifully with crusty bread or a light salad. Let’s get cooking!

Ingredients

• 1 medium head of cauliflower, chopped
• 4 cloves of garlic, peeled
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup almond milk (or any milk of your choice)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Toss the garlic cloves in olive oil and wrap them in foil. Roast for about 20 minutes until soft.
2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Then, add the cauliflower and cook for another 5 minutes.
3. Add Broth: Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 15-20 minutes, until the cauliflower is tender.
4. Blend: Once the cauliflower is cooked, add the roasted garlic and almond milk. Use an immersion blender or transfer to a blender to puree until smooth.
5. Season: Taste and season with salt and pepper as needed. Serve hot, garnished with fresh parsley.

Sweet Potato and Coconut Soup

Sweet potato and coconut soup is a warm embrace in a bowl, perfect for those chilly fall days. The natural sweetness of the sweet potatoes pairs beautifully with the creamy coconut milk, creating a comforting dish that’s both hearty and nourishing. This soup is not only delicious but also packed with nutrients, making it a great choice for a healthy meal.

To make this cozy soup, you’ll need a few simple ingredients. Start with fresh sweet potatoes, coconut milk, vegetable broth, garlic, and spices like ginger and cumin. These ingredients come together to create a rich and flavorful base that warms you from the inside out.

Cooking this soup is easy and quick. Begin by sautéing garlic and ginger in a pot, then add diced sweet potatoes and vegetable broth. Let it simmer until the sweet potatoes are tender. Blend the mixture until smooth, stir in the coconut milk, and season to taste. Top it off with a swirl of coconut cream and a sprinkle of red pepper flakes for a little kick.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Red pepper flakes for garnish
• Coconut cream for garnish (optional)

Instructions

1. In a large pot, heat a bit of oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
2. Add the diced sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer for about 15-20 minutes, or until the sweet potatoes are tender.
3. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it to a blender in batches.
4. Stir in the coconut milk and ground cumin. Season with salt and pepper to taste. Heat through.
5. Serve hot, garnished with a swirl of coconut cream and a sprinkle of red pepper flakes.

Butternut Squash and Sage Soup

As the leaves change and the air turns crisp, there’s nothing quite like a warm bowl of butternut squash and sage soup to embrace the season. This soup is creamy, comforting, and packed with the flavors of fall. The sweetness of the butternut squash pairs perfectly with the earthy notes of sage, making it a delightful choice for chilly evenings.

To make this soup, start by roasting the butternut squash until it’s tender and caramelized. This enhances its natural sweetness. While the squash roasts, sauté onions and garlic in a pot until they’re fragrant. Add in the roasted squash, vegetable broth, and fresh sage. Let it simmer for a bit to allow the flavors to meld together.

Once everything is cooked, blend the mixture until smooth for a velvety texture. A swirl of cream on top adds richness, while crispy sage leaves can be sprinkled for a crunchy finish. Serve it with crusty bread for a complete meal that warms you from the inside out.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon fresh sage, chopped
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Extra sage leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender.
2. In a large pot, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Add the roasted butternut squash, vegetable broth, and chopped sage to the pot. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half of it.
5. Stir in the heavy cream if using, and adjust seasoning with salt and pepper. Serve hot, garnished with crispy sage leaves and a drizzle of olive oil.

Carrot Ginger Soup

Carrot ginger soup is a perfect dish for fall. It combines the natural sweetness of carrots with the warm, spicy kick of ginger. This soup is not only comforting but also packed with nutrients. It’s a great way to use seasonal produce and warm up on chilly days.

The vibrant orange color of the soup is inviting, and the creamy texture makes it a delight to sip. Topped with a dollop of yogurt and fresh chives, it adds a nice contrast and enhances the flavor. This soup is versatile; you can enjoy it as a starter or pair it with a crusty bread for a hearty meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup coconut milk
• Chopped chives for garnish
• Yogurt for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until soft.
2. Add the carrots and ginger, stirring for a few minutes until fragrant.
3. Pour in the vegetable broth and add cumin. Bring to a boil, then reduce heat and simmer until carrots are tender, about 20 minutes.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Stir in coconut milk and season with salt and pepper. Heat through.
6. Serve hot, garnished with yogurt and chopped chives.