15 Hearty Fall Soups and Stews to Warm Every Inch of You

I don’t know about you, but the second the air gets crisp and the leaves start crunching under my boots, my kitchen basically turns into a soup laboratory. Seriously, every pot I own comes out of hiding.

There’s something about fall that demands big, bubbling pots of cozy goodness—soups so thick you can stand your spoon in them, and stews that feel like a hug in a bowl. This season, I’m all about blending nostalgic fall flavors—squash, sweet potatoes, wild mushrooms, smoky meats—with a few fun twists (think cider, roasted garlic, or even a little pumpkin beer).

Whether you need an easy weeknight meal, a make-ahead freezer batch, or just something warm to curl up with while watching the leaves drift by, these 15 Hearty Fall Soups and Stews have your back. Grab a ladle, and let’s get simmering.

1. 🥔 Rustic Potato, Leek & Bacon Soup

Description:
Classic but never boring. This velvety soup is loaded with tender Yukon Gold potatoes, caramelized leeks, crispy bacon, and a swirl of cream to make every spoonful extra luscious.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 2 tbsp butter
• 3 large leeks, cleaned and sliced (white and light green parts)
• 3 cloves garlic, minced
• 6 cups chicken broth
• 5 Yukon Gold potatoes, peeled and diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• Chives for garnish

Instructions:

1. In a large pot, cook bacon until crisp. Remove with slotted spoon, set aside.
2. Add butter to pot. Sauté leeks over medium heat 7–8 min until soft. Add garlic, cook 1 min.
3. Stir in potatoes, broth, salt, and pepper. Bring to a boil, reduce heat, and simmer 20 min until potatoes are tender.
4. Use an immersion blender to partially puree (or leave chunky).
5. Stir in cream and reserved bacon.
6. Serve hot, garnished with chopped chives.

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2. 🍄 Wild Mushroom & Barley Stew

Description:
Earthy mushrooms and chewy barley make this vegetarian stew hearty enough to satisfy any appetite. A splash of soy sauce adds rich depth you’ll crave all season.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cups assorted mushrooms, chopped
• 3 cloves garlic, minced
• 8 cups vegetable broth
• 1 cup pearled barley
• 2 tbsp soy sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a heavy pot, heat olive oil over medium heat.
2. Add onion, carrots, and celery; sauté 8 min until softened.
3. Stir in mushrooms and garlic, cook 5 more min.
4. Pour in broth, barley, soy sauce, thyme, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer uncovered 45–50 min, stirring occasionally, until barley is tender.
6. Adjust seasoning to taste before serving.

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3. 🍠 Sweet Potato & Apple Cider Soup

Description:
Silky sweet potatoes meet fresh apple cider in this velvety soup that tastes like fall in a bowl. A drizzle of maple syrup at the end makes it unforgettable.

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 2 large sweet potatoes, peeled and cubed
• 2 apples, peeled and diced
• 3 cups vegetable broth
• 2 cups apple cider
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp salt
• 1/4 cup pure maple syrup

Instructions:

1. Melt butter in a soup pot over medium heat.
2. Add onion and cook 4–5 min until translucent.
3. Stir in sweet potatoes, apples, broth, cider, cinnamon, nutmeg, and salt. Bring to a boil.
4. Reduce heat and simmer 25 min until vegetables are soft.
5. Puree with immersion blender until smooth.
6. Stir in maple syrup before serving.

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4. 🧄 Roasted Garlic & White Bean Soup

Description:
This simple, creamy soup is loaded with roasted garlic, white beans, and fresh rosemary for a rustic, protein-rich meal that pairs perfectly with crusty bread.

Ingredients:

• 1 head garlic
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cans (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 400°F. Slice top off garlic, drizzle with 1 tbsp oil, wrap in foil, and roast 30 min.
2. In soup pot, heat remaining oil. Add onion and sauté 5 min.
3. Squeeze roasted garlic into pot, add beans, broth, rosemary, salt, and pepper. Bring to a boil.
4. Simmer 15 min.
5. Blend until smooth. Stir in cream and heat through.

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5. 🥩 Hearty Beef & Pumpkin Stew

Description:
Tender chunks of beef, sweet pumpkin, and warming spices come together in this rich stew that will make your house smell like fall dreams.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tbsp flour
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 cups pumpkin puree
• 2 carrots, sliced
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions:

1. Toss beef with flour, salt, and pepper.
2. Brown in oil in batches in a Dutch oven, removing to plate.
3. Sauté onion and garlic in same pot 5 min.
4. Return beef to pot with broth, pumpkin, carrots, paprika, and cinnamon.
5. Bring to boil, reduce heat, cover, and simmer 1.5 hours until beef is tender.
6. Serve with fresh bread.

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6. 🧅 French Onion & Cider Soup

Description:
A fall twist on the classic, this soup uses apple cider for a touch of sweetness, layered under gooey Gruyère toasts you’ll dream about all season.

Ingredients:

• 3 tbsp butter
• 4 large onions, thinly sliced
• 1/2 tsp salt
• 1/2 tsp sugar
• 4 cups beef broth
• 2 cups apple cider
• 1 tsp fresh thyme leaves
• 1 baguette, sliced
• 2 cups shredded Gruyère cheese

Instructions:

1. Melt butter in soup pot. Add onions, salt, and sugar. Cook over medium-low heat, stirring often, 40 min until deep golden brown.
2. Stir in broth, cider, and thyme. Bring to boil, simmer 20 min.
3. Toast baguette slices under broiler.
4. Ladle soup into oven-safe bowls, top with toast and cheese.
5. Broil 2–3 min until cheese melts.

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7. 🌽 Smoky Sausage & Lentil Stew

Description:
Smoked sausage, hearty lentils, and fall vegetables come together in this stick-to-your-ribs stew you’ll want to eat on repeat.

Ingredients:

• 1 tbsp olive oil
• 12 oz smoked sausage, sliced
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup brown lentils, rinsed
• 6 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat oil in a pot over medium heat. Add sausage and cook 5 min.
2. Stir in onion, carrots, and garlic. Sauté 5 min more.
3. Add lentils, broth, paprika, oregano, salt, and pepper.
4. Bring to boil, reduce heat, simmer 35 min until lentils are tender.
5. Serve hot with crusty bread.

8. 🧡 Butternut Squash & Red Lentil Soup

Description:
This silky soup is a weeknight superstar—naturally creamy from red lentils and sweet roasted butternut squash, with a little ginger kick to warm you right up.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil, divided
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup coconut milk (optional)

Instructions:

1. Preheat oven to 400°F. Toss squash cubes with 1 tbsp olive oil, spread on a baking sheet, and roast 25 min until tender.
2. In a large pot, heat remaining oil. Sauté onion 5 min.
3. Add garlic and ginger, cook 1 min more.
4. Stir in roasted squash, lentils, broth, cumin, salt, and pepper. Bring to boil.
5. Reduce heat and simmer 20 min until lentils are soft.
6. Puree with immersion blender. Stir in coconut milk if desired.

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9. 🥕 Autumn Harvest Vegetable Soup

Description:
Overflowing with fall vegetables and herbs, this colorful soup is comforting and wholesome—a perfect way to eat the rainbow.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 cups diced butternut squash
• 2 Yukon Gold potatoes, diced
• 1 zucchini, chopped
• 6 cups vegetable broth
• 1 tsp dried basil
• 1/2 tsp thyme
• 1 tsp salt
• 1/4 tsp pepper
• 2 cups chopped kale

Instructions:

1. Heat oil in a large pot. Add onion, carrots, and celery. Sauté 8 min.
2. Stir in squash, potatoes, and zucchini. Cook 5 min.
3. Pour in broth, basil, thyme, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer 25 min until vegetables are tender.
5. Stir in kale, cook 5 min more.
6. Taste and adjust seasoning before serving.

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10. 🍗 Creamy Chicken & Wild Rice Soup

Description:
This comforting classic gets a fall upgrade with earthy wild rice, sweet carrots, and a splash of cream. It’s like a chicken pot pie in a bowl!

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1/4 cup flour
• 6 cups chicken broth
• 1 cup uncooked wild rice blend
• 3 cups cooked chicken, shredded
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream

Instructions:

1. In a large pot, melt butter. Add onion, carrots, celery, and cook 7 min.
2. Add garlic and cook 1 min.
3. Sprinkle in flour, stir constantly for 2 min.
4. Gradually whisk in broth. Bring to boil.
5. Stir in wild rice, salt, and pepper. Cover and simmer 45 min.
6. Stir in chicken and cream. Heat through before serving.

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11. 🫘 Smoky Black Bean & Pumpkin Chili

Description:
Hearty black beans, fire-roasted tomatoes, and velvety pumpkin puree combine in this smoky vegetarian chili that’s perfect for tailgates or cozy nights.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 cans black beans, drained
• 1 can fire-roasted diced tomatoes
• 1 cup pumpkin puree
• 2 cups vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp salt

Instructions:

1. Heat oil in a large pot over medium heat.
2. Sauté onion and bell pepper 6 min.
3. Add garlic, cook 1 min.
4. Stir in beans, tomatoes, pumpkin, broth, and spices. Bring to boil.
5. Reduce heat and simmer uncovered 25 min, stirring occasionally.
6. Adjust salt and serve with toppings.

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12. 🍺 Pumpkin Ale Cheddar Soup

Description:
Cheesy, velvety, and just a little boozy, this grown-up soup is what happens when your favorite fall beer meets sharp cheddar and a touch of nutmeg.

Ingredients:

• 4 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup flour
• 1 bottle (12 oz) pumpkin ale
• 2 cups chicken or veggie broth
• 1 cup pumpkin puree
• 1/2 tsp smoked paprika
• 1/4 tsp nutmeg
• 2 cups shredded sharp cheddar
• 1/2 cup heavy cream
• Salt & pepper to taste

Instructions:

1. Melt butter in soup pot. Sauté onion 5 min.
2. Add garlic, cook 1 min.
3. Whisk in flour, cook 2 min.
4. Slowly pour in beer, whisking constantly. Cook 2 min.
5. Add broth, pumpkin, paprika, nutmeg. Bring to simmer 10 min.
6. Remove from heat, stir in cheese and cream until smooth.

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13. 🥬 Sausage, White Bean & Kale Stew

Description:
Savory Italian sausage, creamy white beans, and tender kale simmer together for a one-pot dinner that tastes like pure comfort.

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian sausage, casing removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans cannellini beans, drained
• 6 cups chicken broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 cups chopped kale

Instructions:

1. Heat oil in pot. Cook sausage until browned, breaking into crumbles, 7 min.
2. Add onion and garlic, cook 4 min.
3. Stir in beans, broth, oregano, salt, and pepper. Bring to boil.
4. Simmer 15 min.
5. Add kale, cook 5 min until wilted.
6. Serve hot.

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14. 🥘 Moroccan Chickpea & Sweet Potato Stew

Description:
This colorful stew is spiced with cinnamon, cumin, and a pinch of cayenne—sweet, savory, and just a little exotic.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 large sweet potatoes, cubed
• 1 can chickpeas, drained
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp cinnamon
• 1/4 tsp cayenne
• 1/2 tsp salt

Instructions:

1. Heat oil in a Dutch oven. Sauté onion 5 min.
2. Add garlic and ginger, cook 1 min.
3. Stir in sweet potatoes, chickpeas, tomatoes, broth, and spices. Bring to boil.
4. Reduce heat and simmer 25–30 min until sweet potatoes are tender.
5. Taste and adjust seasoning before serving.

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15. 🧄 Creamy Roasted Cauliflower Soup

Description:
Simple and elegant, this soup gets a flavor boost from oven-roasted cauliflower and a swirl of cream. Perfect with garlic toast on a cool evening.

Ingredients:

• 1 large head cauliflower, chopped
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 400°F. Toss cauliflower with 1 tbsp oil and roast 25 min until golden.
2. In pot, heat remaining oil. Sauté onion 5 min.
3. Add garlic, cook 1 min.
4. Stir in roasted cauliflower, broth, salt, and pepper. Bring to boil.
5. Reduce heat and simmer 15 min.
6. Blend until smooth, stir in cream, and heat through.