Tasty Easy Recipes

12 Cozy Fall Soups & Stews to Warm You Up

12 Cozy Fall Soups & Stews to Warm You Up

When the air turns crisp and the leaves start falling, nothing beats a steaming bowl of something homemade. These 12 cozy fall soups and stews are built for chilly evenings — think creamy potato leek, slow-simmered beef and barley, and a chili that’ll disappear before the game ends. Grab a big pot, a hunk of bread, and settle in.

1. Creamy Potato Leek Soup

Creamy Potato Leek Soup

Silky, buttery, and gently oniony — this classic soup is fall comfort in its simplest form.

Ingredients

  • 4 large leeks, white and light green parts sliced
  • 2 lbs russet potatoes, peeled and diced
  • 3 tablespoons butter
  • 1 onion, chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper

Instructions

  1. Melt the butter in a large pot over medium heat; add the leeks and onion and cook 8–10 minutes until soft.
  2. Add the potatoes, broth, salt, and pepper; bring to a boil, then simmer 20–25 minutes until the potatoes are tender.
  3. Blend until smooth with an immersion blender.
  4. Stir in the heavy cream and warm through. Serve with chives or a drizzle of cream.

2. Hearty Beef & Barley Stew

Hearty Beef & Barley Stew

Tender beef, chewy barley, and a rich broth that gets better by the spoonful.

Ingredients

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 cup pearl barley
  • 1 bay leaf
  • 1 teaspoon dried thyme

Instructions

  1. Toss the beef with the flour, salt, and pepper; brown in batches in hot oil in a Dutch oven, about 8 minutes.
  2. Add the onion, carrots, celery, and garlic; cook 5 minutes, stirring.
  3. Pour in the broth, scraping up the browned bits, then add the barley, bay leaf, and thyme.
  4. Bring to a boil, then cover and simmer 60–75 minutes, until the beef is tender and the barley is chewy.
  5. Remove the bay leaf, taste for salt, and ladle into deep bowls.

3. Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Sweet roasted squash blended into a velvety soup with a whisper of nutmeg and cream.

Ingredients

  • 1 large butternut squash (about 3 lbs), halved and seeded
  • 1 onion, quartered
  • 4 tablespoons olive oil, divided
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Heat the oven to 400°F. Rub the squash and onion with 2 tablespoons of the oil, season with salt, and roast cut-side down 40–45 minutes until tender.
  2. Scoop the squash flesh into a pot and add the onion, remaining oil, and broth.
  3. Blend until completely smooth with an immersion blender.
  4. Stir in the cream, nutmeg, and cayenne; simmer 5 minutes and adjust salt before serving.

4. Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

Creamy, hearty, and loaded with tender chicken and nutty wild rice — a Minnesota classic for good reason.

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 cup wild rice, rinsed
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, chopped
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter
  • 1 teaspoon dried thyme

Instructions

  1. Simmer the chicken in the broth in a large pot for 15 minutes; remove, shred, and set aside.
  2. Add the wild rice, carrots, celery, onion, and thyme to the broth; simmer 40–45 minutes until the rice is tender.
  3. In a small pan, melt the butter, whisk in the flour, and cook 1 minute to make a roux.
  4. Whisk the roux and cream into the soup, add the shredded chicken, and simmer 10 more minutes until thickened.

5. Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

A grown-up tomato soup that’s rich, creamy, and practically begging for a grilled cheese dunk.

Ingredients

  • 2 (28-oz) cans crushed tomatoes
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons butter
  • 3 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1/2 cup fresh basil leaves, chopped
  • 1 teaspoon sugar
  • 1 teaspoon salt

Instructions

  1. Melt the butter in a large pot over medium heat; cook the onion 6–8 minutes until soft, then add the garlic for 1 minute.
  2. Add the tomatoes, broth, sugar, and salt; simmer 20 minutes.
  3. Blend until smooth with an immersion blender.
  4. Stir in the cream and basil; warm through and serve with extra basil on top.

6. Split Pea & Ham Soup

Split Pea & Ham Soup

A thick, stick-to-your-ribs classic — smoky ham and sweet peas slow-simmered into pure comfort.

Ingredients

  • 1 lb dried split peas, rinsed
  • 1 ham bone or 2 cups diced ham
  • 1 onion, chopped
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme

Instructions

  1. Combine everything in a large pot and bring to a boil.
  2. Reduce to a simmer and cook 60–75 minutes, stirring occasionally, until the peas have broken down and the soup is thick.
  3. Remove the ham bone; shred any meat and return it to the pot.
  4. Discard the bay leaf, season with salt and pepper, and serve hot.

7. Minestrone Soup

Minestrone Soup

A colorful, veggie-packed Italian soup with beans and pasta in a garlicky tomato broth.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 (28-oz) can diced tomatoes
  • 6 cups vegetable broth
  • 1 cup small pasta (ditalini or elbow)
  • 1 (15-oz) can cannellini beans, drained
  • 2 cups chopped zucchini
  • 1 teaspoon dried basil

Instructions

  1. Heat the oil in a large pot; sauté the onion, carrots, and celery 7–8 minutes until softened.
  2. Add the garlic, tomatoes, broth, and basil; bring to a boil.
  3. Stir in the pasta and simmer 8 minutes.
  4. Add the beans and zucchini; simmer 8–10 more minutes until the pasta and vegetables are tender. Serve with Parmesan.

8. Slow Cooker Beef Chili

Slow Cooker Beef Chili

A deep, smoky chili that simmers all day and lands on the table with zero evening effort.

Ingredients

  • 2 lbs ground beef
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 (15-oz) cans kidney beans, drained
  • 1 (28-oz) can crushed tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup beef broth

Instructions

  1. Brown the beef in a skillet over medium-high heat, 6–8 minutes; drain the fat.
  2. Transfer the beef to a slow cooker and add everything else.
  3. Cook on low 7–8 hours or high 4–5 hours.
  4. Stir, taste for salt and heat, and serve with shredded cheese, sour cream, and cornbread.

9. Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup

All the flavors of chicken enchiladas — enchilada sauce, corn, and cheese — swirled into a creamy, slurpable soup.

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 (15-oz) can black beans, drained
  • 1 (15-oz) can corn, drained
  • 1 (10-oz) can red enchilada sauce
  • 4 cups chicken broth
  • 1 cup salsa
  • 1 cup shredded cheddar cheese
  • 1/2 cup heavy cream
  • 1 teaspoon ground cumin
  • Tortilla strips, for serving

Instructions

  1. Add the chicken, beans, corn, enchilada sauce, broth, salsa, and cumin to a slow cooker.
  2. Cook on low 6–7 hours or high 3–4 hours.
  3. Remove the chicken, shred it, and return it to the pot.
  4. Stir in the cheese and cream until melted and smooth; serve topped with tortilla strips.

10. Lentil & Sausage Stew

Lentil & Sausage Stew

Earthy lentils and savory sausage simmered with carrots into a thick, rustic stew.

Ingredients

  • 1 lb Italian sausage, casings removed
  • 1 1/2 cups dried brown lentils, rinsed
  • 1 onion, chopped
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (14.5-oz) can diced tomatoes
  • 1 teaspoon dried rosemary

Instructions

  1. Brown the sausage in a large pot over medium heat, breaking it up, about 8 minutes; drain most of the fat.
  2. Add the onion, carrots, celery, and garlic; cook 5 minutes.
  3. Stir in the lentils, broth, tomatoes, and rosemary.
  4. Bring to a boil, then simmer 40–45 minutes, until the lentils are tender and the stew is thick.
  5. Season with salt and pepper and serve with crusty bread.

11. Broccoli Cheddar Soup

Broccoli Cheddar Soup

A cheesy, crowd-pleasing classic — tender broccoli in a rich cheddar broth that’s better than the restaurant version.

Ingredients

  • 4 cups broccoli florets, chopped small
  • 1 onion, chopped
  • 2 carrots, shredded
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken or vegetable broth
  • 2 cups half-and-half
  • 3 cups shredded sharp cheddar cheese
  • 1/2 teaspoon mustard powder

Instructions

  1. Melt the butter in a large pot; sauté the onion and carrots 6 minutes, then stir in the flour and cook 1 minute.
  2. Gradually whisk in the broth, then add the broccoli; simmer 15–20 minutes until very tender.
  3. Stir in the half-and-half and mustard powder.
  4. Reduce the heat to low and stir in the cheddar a handful at a time until melted; do not boil.

12. Chicken Pot Pie Soup

Chicken Pot Pie Soup

Everything you love about chicken pot pie — creamy sauce, peas, and carrots — in a cozy bowl instead of a crust.

Ingredients

  • 1 lb boneless skinless chicken breasts, diced
  • 1 onion, chopped
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 2 cups diced potatoes
  • 4 tablespoons butter
  • 1/3 cup all-purpose flour
  • 5 cups chicken broth
  • 1 1/2 cups half-and-half
  • 1 cup frozen peas
  • 1 teaspoon dried thyme

Instructions

  1. Melt the butter in a large pot; cook the onion, carrots, and celery 6–8 minutes until soft.
  2. Stir in the flour and cook 1 minute, then slowly whisk in the broth.
  3. Add the chicken, potatoes, and thyme; simmer 20 minutes until the potatoes are tender and the chicken is cooked.
  4. Stir in the half-and-half and peas; simmer 5 more minutes until slightly thickened.
  5. Season with salt and pepper; serve with biscuit pieces or oyster crackers on top.