We’re finally experiencing some cooler weather here in Los Angeles and I am craving some fall meals! No matter where I am when fall arrives, I love to start cooking soup. There’s nothing quite like a seasonal one that can help us settle into these chillier nights in with the family.  If you do weekly meal prep, soups are perfect to make in large batches.

Here are some of my favorite soup recipes around the web to try this fall season.

Bon Apetit!

Butternut Squash Soup in a Slow Cooker

It’s the season for butternut squash! Butternut squash is hearty and perfect for soups. You’ll love to smell this recipe throughout your house while it cooks in your slow cooker!

Recipe Via Gimme Some Oven

What you’ll need:

  • Slow Cooker
  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium raw butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk
  • Optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)

Let’s Make Butternut Squash Soup!

  • Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker.  Toss to combine.
  • Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in the coconut milk.
  • Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup into a traditional blender and puree until smooth, but be very careful transferring the hot liquid.
  • Taste, and season with additional salt, pepper and cayenne if needed.
  • Serve warm, with optional garnishes if desired.

Tomato Basil Soup

Take your grilled cheese sandwich to the next level with this incredible tomato basil soup. This after school staple just got a whole lot fancier, but is so easy to prepare.


Recipe Via A Dash of Sanity

What you’ll need:

  • 4 cloves of garlic, minced
  • 2 tablespoons minced shallots or yellow onion
  • 2 tablespoons of olive oil
  • 2 – 14 oz. cans crushed tomatoes
  • 1 – 14 oz. can whole tomatoes
  • 2 cups chicken stock
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • ½ teaspoon white ground black pepper
  • 1/3 cup of heavy cream
  • 4 tablespoons of fresh basil, julienned
  • Parmesan cheese

Let’s Make Tomato Basil Soup!

  • In a medium to large saucepan add olive oil over medium heat, sauté garlic and shallots for 3 minutes or until shallots are translucent.
  • Stir in the crushed tomatoes.
  • Add in the whole tomatoes one at a time, breaking them up by squeezing them as you put them into the pan, make sure to also stir in the juice for from the tomatoes as well.
  • Stir in chicken stock, salt, pepper and sugar until combined then allow it to cook over medium for 10 minutes, stirring occasionally.
  • Once it has cooked for 10 minutes reduce heat to low and stir in heavy cream and chopped basil. Simmer for a few minute, then serve.
  • Optional toppings like parmesan cheese, grilled cheese, toasted bread and chopped basil make great additions.

Coconut Curry Noodle Soup

A spicy flavorful soup is a great secret weapon to have in your back pocket as we head into cold season. This isn’t your mother’s chicken noodle soup, but it sure does the trick!


Recipe Via The Woks of Life

What you’ll need:

  • 2 tablespoons oil
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons Thai red curry paste
  • 8 oz. boneless chicken breast or thighs, sliced
  • 4 cups chicken broth
  • 1 cup water
  • 2 tablespoons fish sauce
  • 2/3 cup coconut milk
  • 6 oz. dried vermicelli noodles
  • 1 lime, juiced
  • Sliced red onion, red chilis, cilantro, scallions to garnish

Let’s Make Coconut Curry Noodle Soup!

  • In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
  • Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
  • Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).
  • Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
    • (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Italian Wedding Soup

Italian wedding soup isn’t actually served after Italian weddings. It’s actually a mistranslation of the Italian phrase minestra maritata (married soup), which notes the fact that the meatballs and veggies pair perfectly! For a warm bowl of Italian comfort, please try this delicious recipe below.


Recipe Via The Beach House Kitchen

What you’ll need:


  • 1/2 lb. ground meat
  • 1/4 cup Italian panko bread crumbs
  • 2 Tbsp. parmesan cheese
  • 1 Tbsp. chopped fresh parsley
  • 1 garlic clove, minced
  • 2 Tbsp. milk
  • 1 egg, beaten
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1 1/2 tsp. Italian seasoning


  • 2 Tbsp. olive oil
  • 1 cup yellow onion, finely chopped
  • 1 cup carrots, finely chopped
  • 1 cup celery, finely chopped
  • 3 garlic cloves, minced
  • 7 cups chicken stock
  • 1/4 cup fresh dill, chopped
  • 1 tsp. oregano
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup acini di pepe
  • 2 cups, fresh spinach leaves, rinsed, stems removed and julienned
  • 1/4 cup parmesan cheese

Let’s Make Italian Wedding Soup!

  1. In a medium bowl, combine all meatball ingredients and mix thoroughly.
  2. Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
  3. Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.
  4. Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
  5. Add acini di pepe and continue to cook for 6 minutes until pasta is tender.
  6. Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.
  7. Add spinach and parmesan and cook for an additional 2 minutes.
  8. Serve immediately.

You May Also Like

One comment


Oh my goodness! What wonderful soups. I can hardly wait to try them. Thanks for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *