25+ Fall Soups & Stews for the Cozy Season
It’s fall, y’all, and soup and stew are now officially on the menu! And the options are endless. You’ve got potato soup, chicken soup, beef stew, Irish stew, broccoli cheddar soup, kale soup, and so much more.
So whether you prefer a smooth, plant-based soup, or a hearty soup full of savory meat, we’ve put together an extensive list of some of the best fall soups and stews to help you embrace the cool, rainy weather ahead.
Sausage, Kale, and Potato Soup
Simple, filling, and full of rich flavor, this soup recipe is even better with our housemade Italian sausage!
- 1/2 pound sweet or hot Italian bulk sausage
- 1 small onion, diced
- 2 large potatoes, cubed to make 3 cups
- 1 large carrot, chopped
- 1 clove garlic, crushed
- 1 14.5-ounce can chicken broth
- 1 15-ounce can diced tomatoes with juice
- 1/2 bunch kale, sliced
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon dried marjoram, crushed
- 1/2 teaspoon salt
- 1 pinch crushed red pepper flakes, to taste
- Place a large pot or Dutch oven over medium-high heat and crumble the sausage into the pan. Stir as the sausage starts to sizzle, then add the onion. Cook, stirring occasionally, for about 4 minutes, until sausage is browned and cooked through.
- Add the potatoes, carrot, garlic, chicken broth, tomatoes, kale, oregano, marjoram and salt. If desired, add red pepper flakes.
- Cover and bring to a boil, then reduce the heat to low and simmer for about 10 minutes. When the potatoes are tender, serve.
Three Sisters Soup
“Three sisters” refers to the base ingredients in this recipe: corn, squash, and beans. Three Sisters is a Native American growing technique in which all three of these ingredients are planted together and thrive off one another.
They also make for a delicious fall soup!
- 2 pounds of your favorite winter squash (butternut, acorn, kabocha)
- 2 to 3 tablespoons olive oil
- 1 yellow onion, diced
- 1/4 cup garlic, chopped
- 2 quarts vegetable stock or water
- 1/2 cup white wine
- 2 teaspoons dried thyme
- 1 large bay leaf
- 1 pound fresh or frozen corn kernels
- 2 15.5-ounce cans cannellini beans, drained
- 1/2 bunch green onions, sliced
- Salt and pepper to taste
- Preheat the oven to 350°F. Halve the squash and scoop out the seeds. Place the squash halves skin-side down on a lightly oiled baking sheet, and then roast until cooked through and soft, anywhere from 30 to 90 minutes (see tips below for cooking times depending on your squash). Remove from the oven and allow to cool.
- Scoop the flesh of the squash into a large bowl (save any liquid!). Puree the cooled squash with a blender or food processor, adding some of the reserved liquid if needed.
- In a large stockpot, heat the oil over medium heat and sauté the onions until they begin to brown. Add the garlic and cook, stirring often, until the garlic turns light brown in color.
- Add the stock or water, wine, thyme, bay leaf and pureed squash and bring to a simmer. Stir in the remaining ingredients and simmer for 15 to 20 minutes. Taste and adjust seasoning as needed.
Parsnip Apple Soup
If you don’t usually use apples in savory recipes, we challenge you to give it a shot! The sweetness balances out tangy flavors incredibly well.
- 2 tablespoons vegetable oil
- 3 cups diced yellow onion (1 medium onion)
- 1 1/2 pounds parsnips, peeled and diced
- 2 cups peeled and diced apple
- 2 teaspoons ground coriander
- 4 cups vegetable broth
- 1 cup heavy cream or milk
- 1/2 cup minced parsley
- Ground black pepper
- 4 ounces chèvre (optional)
- Heat a stockpot over medium-high heat and sauté the onion in the oil for 5 minutes. Add the parsnips and apples and sauté another 6-8 minutes, stirring occasionally. Add the coriander, a pinch of salt and the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until parsnips are soft.
- Remove from heat and add the cream or milk, parsley and a pinch each of salt and pepper. Use a food processor or blender to puree the soup (in small batches if necessary). Season with salt and pepper and serve warm with a small dollop of chèvre on top.
Spicy Pumpkin Soup
What’s a fall soup recipe blog post without pumpkin?
Here, pumpkin purée is combined with celery, onion, carrot, and jalapeño to create a spicy, sweet, and quintessentially fall soup that’s everything you need on a rainy day.
- 2 tablespoons vegetable oil
- 1 1/2 cups diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 1/2 tablespoons minced jalapeño, seeds removed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 3 cups pumpkin purée (canned or fresh cooked)
- 2 cups vegetable broth
- 1 1/2 cups milk
- Salt and pepper to taste
- Heat 2 tablespoons of vegetable oil in a large stockpot over medium heat. Sauté the onion, celery, carrots and jalapeño peppers, stirring frequently, for about 10-15 minutes.
- Add the cumin, garlic powder, pumpkin purée, broth and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper.
- While the soup is cooking, blend the sour cream ingredients together in a small bowl. Place a dollop of the sour cream on each soup serving.
Cream of Mushroom Soup with Garlic Herb Breadcrumbs
Along with apples and pumpkin, fall is the best season for locally grown mushrooms.
This cream of mushroom soup is a far cry from the canned stuff, and calls for your favorite wild mushrooms.
Serve it with toasted crunchy sourdough bread and lots of cheese.
Roasted Pear-Butternut Soup with Crumbled Stilton
Another soup that’s simple and has to be on our list is one that uses butternut squash!
In the fall, this squash is super easy to get your hands on and is a wonderful base for a variety of soup ingredients.
If you don’t have stilton cheese on hand, feel free to use blue cheese or even feta.
Potato-Leek Soup with Mini Pierogi
Not only are pierogis super delicious, but something about them being mini makes them surprisingly adorable. And it’s fun to say “cute soup!”
Potatoes and leeks are a scrumptious pairing, espeically when you toss bacon into the mix.
Serve your soup with lots of cheese and toasted bread.
Pumpkin Beer Broccoli Cheddar Soup
Broccoli cheddar soup is another classic fall soup, but this one has an extra seasonal twist.
In addition to the ingredients you’d expect in a broccoli cheddar soup, this recipe includes pumpkin beer for extra fall flavor.
Add extra cayenne if you like a little heat, and serve it with homemade pretzels!
More Fall Soup Recipes
- Fennel and Carrot Soup from Bon Appetit
- Italian Wedding Soup from The Kitchn
- Harvest Moon Squash Soup from Forks Over Knives
- Vegan Butternut Squash Soup from Bon Appetit
- Sweet Potato Enchilada Soup from Gimme Some Oven
- Classic Chicken Noodle Soup from Bon Appetit
- Instant Pot Broccoli Cheddar and Zucchini Soup from Half Baked Harvest
Harvest stew is one of those handy recipes that can be adapted based on the ingredients you’ve got in the kitchen. Perfect for an easy weeknight dinner!
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 1 cup red bell pepper, diced
- 1 tablespoon garlic, minced (about 3 cloves)
- 1 tablespoon curry powder
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can kidney beans, rinsed and drained
- 1 cup diced russet potatoes (1/2-inch cubes)
- 1 pound butternut squash, peeled, seeded, and diced
- 1 cup diced apple
- 4 cups vegetable or chicken broth
- 1 cup white wine (or water)
- 3/4 cup pearled barley, rinsed and drained
- 2 teaspoons each salt and black pepper
- In a large stockpot, sauté the onion and red pepper in the olive oil over medium-high heat for about 5 minutes; add the garlic and curry powder and sauté for one minute more.
- Add the barley and 3 cups of vegetable or chicken broth; bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally.
- Add the tomatoes, kidney beans, potatoes, butternut squash, apple, remaining broth, wine, salt, and pepper. Simmer for another 20 minutes or until the barley is tender. Taste for salt before serving.
Hearty Kale and White Bean Stew
Here’s a simple stew recipe that’s vegetarian friendly!
With kale, carrots, squash, mushroms, and white beans as the base ingredients, this is the perfect hearty, warming stew for a cold night.
- 2 cups diced red onion
- 2 cups diced carrot
- 2 tablespoons minced garlic
- 2 cups diced peeled butternut squash
- 2 cups sliced button mushrooms
- 3 tablespoons olive oil
- 4 cups vegetable or chicken stock
- 4 cups chopped kale, stems removed
- 1 12-ounce can white beans
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons Dijon mustard
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon red pepper flakes
- 1 cup shredded Romano cheese (optional)
- Heat the olive oil in a large frying pan, add the onions, carrots, garlic, squash and mushrooms and sauté for 5-10 minutes.
- Transfer the vegetables to an 8-quart stock pot and add the stock, kale, beans, tomatoes, Dijon mustard, fresh rosemary and red pepper flakes.
- Cover the pot and let cook for additional 20 minutes or until the kale is soft. Top with shredded Romano cheese if desired before serving.
Red Lentil Stew with Kale
Whether you’re living a plant-based lifestyle or not, lentils are hearty, filling, and the perfect addition to soup.
- 1 cup red lentils
- 4 cups water
- 2 cups cauliflower, chopped
- 1 small red bell pepper, chopped
- 1/2 teaspoon salt
- 1 bunch kale, stems and leaves, chopped
- 1 tablespoon ghee or coconut oil
- 1 large onion, chopped
- 1 tablespoon fresh ginger, chopped
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 large jalapeño, seeded and chopped
- 1/2 teaspoon ground turmeric
- Rinse the lentils, then put in a pot with the water, cauliflower, red bell pepper and salt. Place over medium-high heat and bring to a boil, then reduce the heat to a low, place a lid on the pot, slightly ajar, and cook, stirring occasionally, for about 20 minutes. Stir in the kale and cook for about 10 minutes longer, until the lentils are soft and falling apart.
- While the lentils cook, drizzle the ghee or oil in a large sauté pan and place over medium-high heat. Add the onions, ginger, mustard seeds and cumin seeds and sauté until they start to sizzle, then reduce the heat to medium-low and stir occasionally. Add the jalapeño and turmeric and stir for a few minutes before stirring into the lentils.
- Add the sauté to the cooked lentils and let simmer for 5 minutes to meld the flavors.
Chorizo and Potato Stew
This stew might be the definition of rustic and hearty.
Here, spicy chorizo is combined with lots of paprika, onions, garlic, mushrooms, and potato to create a rich flavor that’s perfect for fall and winter.
Make sure to serve this stew with cooling sour cream and a baguette for dipping.
Simple Irish Stew
Here’s a simple stew that’s big on flavor.
If you can’t get your hands on lamb shoulder, beef chuck roast would also work well.
All the other ingredients you need are easy to find, and create a rich flavor that’s warming and delicious.
Autumn Chicken Stew
Made up of some of the best fall fruit and veggies including apples, carrots, and parsnips, this chicken stew would pair well with a warm grilled cheese.
This recipe calls for chicken tenders, but we think our rotisserie chicken would be a good substitute for even easier weeknight prep.
Beef Stew in Red Wine Sauce
Beef stew is a classic fall staple because it includes some of the best in-season root veggies and warms you up on cold days.
This stew is made in the oven is under 3 hours, and results in perfectly tender meat and veggies.
Red wine is the source of liquid in this stew, and it makes the flavor incredibly deep and rich.
More Fall Stew Recipes
- Obe Ata Stew With Chicken and Spinach from Bon Appetit
- Chunky Pork and Apple Stew from The Kitchn
- Pork and Tomatillo Stew from Food & Wine
- Bacon, Kale, & Turkey Stew from The Kitchn
- Beef Stew with Root Vegetables from Food Network
- Better For You Instant Pot Spicy White Bean Beef Stew from Half Baked Harvest