When crisp fall evenings arrive, choosing what to simmer can be harder than letting dinner cook. These 13 soups and stews span quick creamy bowls, longer-simmered options, and brothy recipes built around vegetables, poultry, beef, seafood, or pasta. The collection includes recipes for a relaxed supper, a holiday leftover, or a pot that can carry into lunch the next day.
Cauliflower & Sweet Potato Soup
When the first cool evening settles in, a bowl of Cauliflower & Sweet Potato Soup brings roasted garlic, cauliflower, sweet potato, and crisp bacon into one creamy pot. It takes 40 minutes and makes six servings, with leeks and thyme adding savory depth beneath the cream. A spoonful of sour cream and reserved bacon finish each bowl, making this a practical lunch or supper when fall air calls for something warm.
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Turkey Pot Pie Soup
Leftover turkey does not have to mean another sandwich: Turkey Pot Pie Soup turns it into a creamy bowl with potatoes, peas, corn, and carrots. The recipe takes 50 minutes and serves eight, with optional baked pie crust pieces for the familiar pot pie touch. Set it out with the pastry on top for a filling supper after a holiday meal leaves extra turkey in the fridge.
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Red Pepper & Tomato Soup
A slow oven roast gives Red Pepper & Tomato Soup a deeper taste than a quick stovetop blend, while basil and thyme keep the finish bright. Six Roma tomatoes and two red bell peppers form the base, and the 45-minute recipe serves four. Blend it smooth for a simple lunch, or pair it with a grilled cheese sandwich when a chilly fall afternoon calls for a warm meal.
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Creamy Vegetable Chowder
A spoonful of Creamy Vegetable Chowder brings potatoes, broccoli, carrots, celery, and cheddar together in a thick soup. The card lists 35 minutes total and six servings, with vegetable broth and milk building the base. It suits an easy weeknight supper when the produce drawer holds a few odds and ends, and bread alongside makes each bowl more substantial without adding extra steps.
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Tortellini Soup with Kale & Chicken
On busy days when you want a full pot without a long simmer, Tortellini Soup with Kale & Chicken combines cheese tortellini, chicken, kale, tomatoes, and Italian seasoning. It takes 40 minutes and makes six servings; white wine is optional, so broth can carry the soup on its own. The sturdy greens and pasta make it a good supper with grated Parmesan as cool weather starts to settle in.
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Chef Jenn’s Famous French Onion Soup
A slow simmer gives Chef Jenn’s Famous French Onion Soup its deep onion flavor, while beef and chicken broth, red wine, thyme, and Gruyère round out the bowl. The one-hour recipe makes six servings, with baguette slices broiled under cheese just before serving. It is a natural choice for a cool evening when you want a soup that holds its own beside a green salad.
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Chicken Gnocchi Soup
A bowl of Chicken Gnocchi Soup has plenty to scoop up, with tender chicken, gnocchi, spinach, carrots, and a creamy broth. The recipe takes 30 minutes and makes six servings, so it fits a weeknight when the evening cools quickly and dinner needs to reach the table soon. Serve it as a one-pot supper or add a simple salad on the side.
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Beef Stroganoff Soup
Classic stroganoff flavors move into soup form in Beef Stroganoff Soup, with stew beef, mushrooms, wide egg noodles, and a broth finished with sour cream. It serves eight, and the card gives a 55-minute total time. Since the noodles cook separately, add them at the end to keep their texture; offer this hearty pot on a cold night with crusty bread for dipping.
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Lobster Chowder
This hearty seafood option, Lobster Chowder, combines lobster, bacon, potatoes, corn, and cream in a thick bowl. The recipe serves eight and lists 20 minutes each for prep and cooking. Add the lobster near the end so it heats through without overcooking, then serve the chowder on a cool evening with a piece of sourdough. Warm bread makes a good accompaniment.
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Mexican Street Corn Soup
The Southwestern profile of Mexican Street Corn Soup comes from smoked paprika, cumin, and jalapeño, with corn, milk, and cream building a smooth base. It takes 25 minutes and yields six servings; lime juice, cotija, cilantro, pepitas, or tortilla strips can finish the bowls. Keep some kernels whole if you prefer more texture, and serve it for a fall lunch or a lighter supper.
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Creamy Chicken & Wild Rice Soup
A generous bowl of Creamy Chicken & Wild Rice Soup pairs chewy wild rice with carrots, celery, chicken, and cream. The recipe takes 50 minutes and makes eight servings, with rice simmered until tender before the chicken and dairy go in. It is a good choice for a slow fall evening when you want a pot that can cover lunch as well as supper.
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Panera Bread’s 10 Vegetable Soup
Big batches are handy through busy fall weeks, and Panera Bread’s 10 Vegetable Soup makes eight servings in about an hour. Its bowl gets substance from zucchini, peppers, carrots, corn, chickpeas, brown rice, and spinach, with lime juice added at the end. Freeze extra portions or serve it with bread for a simple lunch or supper. A thermos keeps portions easy to pack.
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Creamy Pumpkin Soup with Canned Pumpkin
A pantry-friendly choice, Creamy Pumpkin Soup with Canned Pumpkin turns canned puree into a one-pot bowl with garlic, onion, nutmeg, cinnamon, and cream. The recipe takes 30 minutes and makes four servings, with an immersion blender smoothing the finished soup. Toasted pepitas or a swirl of sour cream add a final garnish for a quick lunch or supper on a cool autumn day.
Get the Recipe: Creamy Pumpkin Soup with Canned Pumpkin