Once the evenings turn colder, a thin soup can leave everyone looking for something else to eat. These 23 picks range from chicken-and-noodle bowls and creamy chowders to sausage soups, beefy broths, beans, and fall vegetables. Some use cooked chicken or short simmering times, while others need caramelized onions, roasted produce, or a longer pot on the stove. Together they offer different ways to make a generous bowl that is worth saving for another meal.
Rotisserie Chicken Noodle Soup
With shredded rotisserie chicken and wide egg noodles, Rotisserie Chicken Noodle Soup turns a store-bought bird into a full pot of fall dinner. Carrots, celery, peas, and poultry seasoning round out the broth, while simmering the chicken bones adds extra depth. The recipe makes eight servings, and the noodles cook separately before being added. Serve it with crusty bread on a cold evening, keeping leftover noodles apart from the broth so they do not soften too much.
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Chef Jenn’s Famous French Onion Soup
Beneath a blanket of bubbling Gruyère, Chef Jenn’s Famous French Onion Soup combines deeply caramelized onions with toasted baguette slices. The broth uses both beef and chicken stock, plus red wine and thyme, rather than relying on flour to thicken it. Allow time for the onions to brown slowly before finishing the individual bowls under the broiler. This works especially well for a fall dinner when guests can take their time over a rich starter and warm bread.
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Hearty Cabbage and Bean Soup
Fennel and tender cabbage give Hearty Cabbage and Bean Soup an earthy base, while cannellini beans make the bowl more substantial. Rosemary, thyme, garlic, and chicken stock flavor the simmering vegetables, with lemon juice and cream added toward the finish. The recipe yields roughly eight servings, so there can be enough for supper and a later lunch. Offer a slice of toasted bread alongside it when a cool-weather meal calls for vegetables without giving up a filling bowl.
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Cream of Caramelized Onion & Mushroom Soup
Slow-browned onions make Cream of Caramelized Onion & Mushroom Soup especially savory alongside softened cremini mushrooms. White wine, thyme, and a mixture of chicken and beef broth build the base before part of the soup is blended smooth. Heavy cream finishes the pot, and crisp bacon or pancetta can go on top. Serve this one with bread for dipping on a chilly night, particularly when the dinner plan calls for something richer than an ordinary vegetable soup.
Get the Recipe: Cream of Caramelized Onion & Mushroom Soup
Sausage & Kale Soup
Savory sausage, crisp pancetta, and tender potatoes give Sausage & Kale Soup enough substance for a chilly fall dinner. The recipe makes 10 servings in 45 minutes with kale, tomatoes, onion, celery, chicken broth, and heavy cream rounding out the pot. Part of the soup is blended before the sausage and kale return, creating a smooth base with plenty of texture left intact. Ladle extra into a container when someone at the table starts hinting that leftovers should go home with them.
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Creamy Chicken Tortilla Soup With Beans
Black beans and sweet corn give Creamy Chicken Tortilla Soup With Beans plenty of substance along with shredded chicken and Ro-Tel tomatoes. Chili powder, cumin, chipotle, and masa harina season and thicken the broth before milk and cream bring everything together. Set out avocado, tortilla chips, cilantro, and lime so diners can finish their own bowls. This is a useful fall supper when the table needs a little heat and several topping choices.
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Tuscan Soup with Sausage
Pancetta and Italian sausage build the savory character of Tuscan Soup with Sausage, with potatoes, Roma tomatoes, and kale filling out the pot. The softened potatoes are blended into the broth for a smooth base before the sausage and greens go back in. Heavy cream is stirred in at the end, and crisp pancetta makes a finishing topping. Serve the soup with a simple salad or warm bread during a fall dinner that needs something substantial but still spoonable.
Get the Recipe: Tuscan Soup with Sausage
Creamy Pumpkin Soup
Plain pumpkin puree gives Creamy Pumpkin Soup its autumn color without requiring fresh pumpkins to be peeled and chopped. Onion, garlic, vegetable broth, and nutmeg provide the savory base, while heavy cream makes the texture smooth. A swirl of cream or a few pumpkin seeds can finish the bowl if desired. It makes a seasonal starter for an October dinner, or a lighter main course alongside toasted sandwiches when the weather turns chilly.
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Cabbage Roll Soup
Ground beef and uncooked rice make Cabbage Roll Soup a one-pot take on stuffed cabbage, with chopped leaves simmered directly in tomato-rich broth. Onion, garlic, paprika, thyme, and a splash of cider vinegar fill out the familiar flavors. The recipe yields eight servings and lets the rice cook in the same pot. Ladle it into deep bowls with bread or a spoonful of sour cream for a satisfying fall supper without rolling individual cabbage leaves.
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Panera Bread’s 10 Vegetable Soup
Colorful vegetables are the focus of Panera Bread’s 10 Vegetable Soup, which brings zucchini, bell peppers, carrots, celery, and spinach into one pot. Chickpeas, corn, cooked brown rice, and diced tomatoes add substance, while cumin and rosemary season the vegetable stock. The recipe makes eight servings and can be portioned for later lunches. Serve it with a sandwich or bread when a cooler day calls for a vegetable-heavy soup that still has plenty to chew.
Get the Recipe: Panera Bread’s 10 Vegetable Soup
Chef Jenn’s Borscht (Beet Soup)
Ruby-red beets make Chef Jenn’s Borscht (Beet Soup) striking in the bowl, with potatoes, cabbage, and carrots adding body. Beef broth, tomato paste, garlic, and bay leaf simmer with the vegetables, while vinegar balances the beets’ sweetness. Add sour cream and fresh dill at serving time for the traditional finish. This soup is worth preparing before a fall supper because its vegetable-rich broth can be reheated when everyone is ready to eat.
Get the Recipe: Chef Jenn’s Borscht (Beet Soup)
Italian Wedding Soup
Tiny ground-pork meatballs turn Italian Wedding Soup into a substantial bowl alongside acini di pepe pasta and tender greens. Parmesan, garlic, and bread soaked in milk season and bind the meatballs, which bake before joining the chicken broth. Carrots, celery, fennel, and baby spinach complete the soup. Make the small meatballs ahead if dinner time is tight, then serve with extra Parmesan and crusty bread on a cool autumn evening.
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Creamy Chicken & Wild Rice Soup
Nutty wild rice brings a firm, chewy texture to Creamy Chicken & Wild Rice Soup, even after a longer simmer. Cooked chicken joins carrots, celery, onion, garlic, and thyme in chicken broth, while a milk-and-flour mixture and heavy cream thicken the finished soup. It is a filling way to use leftover cooked chicken without making another noodle-based dinner. Serve the hot bowls with bread or a simple salad when the evening air turns cold.
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Beef Stroganoff Soup
Tender beef and mushrooms give Beef Stroganoff Soup the familiar flavors of stroganoff in a spoonable format. Shallots, paprika, red wine, Dijon mustard, and Worcestershire flavor the broth, with wide egg noodles and sour cream added for the classic finish. The recipe makes eight servings in about 55 minutes. Set out extra parsley and a little sour cream for topping, making this a substantial fall dinner when a plain beef broth would seem too light.
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Sauerkraut Soup with Kielbasa
Tangy sauerkraut gives Sauerkraut Soup with Kielbasa its signature bite, balanced by smoky sliced sausage, potatoes, and carrots. Garlic, onion, and chicken broth bring the ingredients together, while optional caraway seeds add a traditional German-inspired flavor. Browning the kielbasa first develops more flavor before the vegetables simmer. Serve the finished soup with rye bread on a brisk evening, especially when a savory, slightly sour broth sounds more appealing than another cream-based bowl.
Get the Recipe: Sauerkraut Soup with Kielbasa
Oven Roasted Tomato Soup
Roasting fresh tomatoes with shallots and garlic gives Oven Roasted Tomato Soup a deeper base than simply simmering canned tomatoes. Olive oil helps the vegetables brown, and vegetable broth and heavy cream bring them into a smooth soup after blending. The roasting stage takes oven time but keeps the ingredient lineup short. Pair it with a grilled cheese sandwich for an autumn lunch or dinner when a familiar tomato soup deserves a more developed flavor.
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Cream of Butternut Squash & Sweet Potato Soup
Roasted squash and sweet potato make Cream of Butternut Squash & Sweet Potato Soup thick before the cream even goes in. Tart Granny Smith apple balances their sweetness, while maple syrup, cinnamon, nutmeg, and a little cayenne add fall flavor. After roasting, the vegetables simmer with chicken broth and are blended smooth. Roast the produce ahead when possible, then finish the soup for a chilly evening alongside bread or a simple sandwich.
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Gordon Ramsay’s Leek & Potato Soup
Softened leeks and potatoes form the velvety base of Gordon Ramsay’s Leek & Potato Soup, with butter, garlic, chicken broth, and cream providing the richness. The vegetables simmer until tender before being blended, creating a smooth consistency without large potato pieces. Croutons, herbs, or crisp bacon bits can be added when serving. It works as a make-ahead option for fall lunches, since the soup can be gently reheated when everyone is ready for a hot bowl.
Get the Recipe: Gordon Ramsay’s Leek & Potato Soup
Creamy Vegetable Chowder
Broccoli florets and diced potatoes give Creamy Vegetable Chowder a chunky texture alongside carrots, celery, and grated onion. The vegetables simmer in broth before a butter-and-flour mixture with milk creates the creamy base, and cheddar melts into the finished pot. Serve it with rustic bread so the rich broth does not go to waste. This makes a good fall supper for nights when a vegetable-based dinner still needs to be thick and filling.
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Meatball Soup
Tender meatballs simmered with vegetables and pasta make Meatball Soup substantial enough for a chilly fall evening after a long day outdoors. The recipe makes 6 servings in 55 minutes with ground beef, pork, bell peppers, tomatoes, broth, heavy cream, and greens filling the pot. Parmesan, oregano, garlic, and red pepper flakes add extra savory depth throughout the soup. Ladle leftovers into containers when someone at dinner starts asking whether there will be enough to take home.
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Tortellini Soup with Kale & Chicken
Plump cheese tortellini make Tortellini Soup with Kale & Chicken substantial, with cooked chicken, chopped kale, carrots, and celery in a tomato-and-chicken-broth base. Garlic and Italian seasoning add flavor as the vegetables simmer, and the tortellini goes in near the end so it does not overcook. The recipe makes six servings in about 40 minutes. Sprinkle Parmesan over each bowl and serve with bread for an easy fall supper that includes greens and pasta together.
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Chef Jenn’s Green Pork Posole
Tomatillos and hominy distinguish Chef Jenn’s Green Pork Posole from a standard pork soup, giving the broth a tangy verde flavor and plenty of texture. Ground pork simmers with onion, bell pepper, cumin, chipotle, and chicken broth before crumbled queso fresco and cilantro finish each serving. The recipe makes six portions in about 40 minutes. Add lime or avocado at the table for a fall dinner with a bright, savory alternative to creamy chowder.
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Million Dollar Soup
Creamy chicken and pillowy gnocchi make Million Dollar Soup a substantial one-pot dinner with bacon, spinach, and melted Colby Jack cheese. Onion, celery, fennel, garlic, and white wine flavor the chicken stock, while heavy cream finishes the broth. The recipe makes eight servings in about 45 minutes, with the gnocchi added late to keep it tender. Bring crusty bread or dinner rolls to the table for a rich soup suited to a chilly autumn evening.
Get the Recipe: Million Dollar Soup