Soup doesn’t just keep us warm; it also packs nutrients and flavor. Check out these incredibly delicious healthy soup recipes for fall.
I’ve got a rawkstar lineup of fall soup recipes to share with you today. These ten incredible healthy soup recipes are all part of my free 10-Day Soup Challenge. They are made with whole food, plant-based ingredients, full of flavor and just waiting to be a part of your Fall menu. I love soup and make it often, even while living in Florida. A good cup of soup helps me pretend cooler weather is coming.
As we move into the fall season, there are also so many new veggies coming up and ready to be put in hearty, savory dishes. So let’s dive right in!
Table of Contents
Healthy Soup Recipes
I can’t wait to dive into these soup recipes with you! I’ve got a little bit of everything since Autumn is so full of fresh vegetables. These soup recipes for Fall will hopefully help you find a few go-to meals that you can make and freeze to use throughout the season.
Feel free to pair these soups with other dishes for a complete meal if they seem a little light on their own. While the Simple Ramen is a perfect lunch, I love pairing the Tomato Soup with vegan basil pesto on toast or adding a kale Caesar salad to enjoy alongside some vegan Potato soup.
Fall Soup Ingredients
While I love the berries, squashes, and crispy produce of Summer, I find myself craving the buttery, hearty veggies of Fall. You’ll find many Fall-fresh ingredients in the above healthy soup recipes because ingredients used in their proper season contain the most nutrients. If you’re creating a fall kitchen garden, then pick from this list!
| Artichokes | Chiles | Pumpkins |
| Arugula | Edamame | Radishes |
| Beets | Eggplant | Shallots |
| Broccoli | Fennel | Spinach |
| Brussels Sprouts | Garlic | Sweet potatoes |
| Cabbage | Herbs | Tomatillos |
| Carrots | Kale | Turnips |
| Cauliflower | Leeks | Wild Mushrooms |
| Celery | Onions | Winter Squash |
| Chard | Potatoes | Zucchini |
Versatile Soup Toppings
Sometimes you find a soup recipe in need of a bit of oomph. I get it (I put hot sauce on a lot of dishes). Here are two quick n’ easy recipes I keep on hand in a flavor emergency, or just to jazz up my meal:
- Cashew cream: A good vegan sour cream can provide depth and creaminess to almost any recipe. If you’d add sour cream to a soup, then you can add this!
- Pesto: There’s just something about pesto that instantly levels up a recipe. I love adding a dollop of vegan pesto to a good vegetable soup. It’s just so good! I’ve got a few different variations you can try, and they all freeze well.
- Vegan cheese sprinkle: Parmesan is a staple in many American households. This vegan cheese sprinkle certainly gives Kraft’s a run for its money, and its made with real ingredients that really do add a cheesy finish to your dish.
What are your go-to soup toppings? Leave a comment and let me know!
Healthy Soup Recipes FAQs
There are a variety of soups that boast incredibly healthy benefits. All ten of the soups on my list are made with whole food, plant-based ingredients. They use seasonal produce that packs the biggest nutrient punch, and they leave out inflammatory dairy products (nothing against dairy, yet it causes an inflammatory response in a lot of people!). Use limited ingredients or homemade vegetable stock with limited sodium as well.
It can be! Look for a soup with whole food, plant-based ingredients. Use fresh, seasonal ingredients for the most nutrient-dense soup. Look for recipes with protein and healthy fat so they can fill you up and keep you full longer.
While there is no ‘magic soup’ for weight loss, as there are so many factors that contribute to a person losing weight, you can’t go wrong with using whole food, plant-based ingredients in your soup. Make a soup that will fill you up and not leave you hungry 30 minutes later. When I’m looking for a hearty soup I go with my Spiced Lentil Soup, Split Pea Soup or Minestrone. All these are great options for delicious, healthy meals.
Soup-Making Kitchen Equipment
If you’re ready to start whipping up some soup, make sure you have these items in your kitchen:
- A stock pot, crock pot, instant pot or ceramic pot. Something that can hold six quarts.
- A blender or immersion blender. Make sure your blender is rated for hot liquids.
- A good knife and cutting board for chopping ingredients.
That’s it! Soup is great because you don’t need a bunch of fancy equipment to make it, and many soups can even swap ingredients you have on hand and still taste delicious. Ready, set, soup!
This Soup Challenge was amazing! I loved the Thai Coconut Soup best of all! I felt like it was restaurant quality good without extra unhealthy ingredients. This challenge helped me be more creative in my cooking this month and have frozen leftovers too! So glad I did this!
All of the soups were so good! I am so happy these have become my new go to recipes!
What to not like about soups. 10 days of wonderful journey and experience. My favorite is Thai coconut ,minestrone and carrot ginger soup. Lots of effort has been put for this challenge . There is always room for improvement and experimentation. My next trial will be mix and match. Even though it was a challenge it connected everyone who shared their experiences. Thank you so much.
The 10 day soup challenge was great for us. I no longer had to worry about what we were going to have for dinner and it was nice to actually have a plan for almost two weeks. There is plenty of leftover soup (I froze some of them) as it is just the two of us. My favorite soup was the Thai Coconut Soup. It was so creamy and delicious. The coconut milk, carrots, mushrooms, julienned zucchini instead of noodles. It checked off ALL of my flavor/meal needs. We truly enjoyed this challenge. Thank you!
Thank YOU for this amazingly healthy fun challenge!!! We LOVED it; saying we as I did it with my husband, who was a wonderful help in the kitchen: he is an expert on mirepoix now Jen, you and your team as well as your guest bloggers put a great plan in place: I loved the variety of the soups, and having different styles, from stew soups to light broth soups. I’m a planner and on RTY, so of course, loved the plan and the generated shopping list, it makes it so easy. Rating the recipes every daily made it challenging as we liked them all lots of 4 ⭐️, 3 ⭐️ and only 1 ⭐️ one. Hard to pick a FAV one but if I had to, thinking of the one I’d have for dinner again asap, I’d pick the Minestrone Soup and so many close second ones!!! Here is my review for the why:
As a coeliac, this is one of those dishes that I had not tried yet (as the ones served in restaurants are (due to the pasta) never gluten free, so was happy to see it on the challenge list! Excited to try it, it was great: easy to make, hearty and filling! I particularly liked the fact that there were so many different ingredients as it made eating it fun; 4 out of 5. Modifications wise, as I used vegetable stock cubes, I did not add the salt and I used a butternut squash instead of a yellow squash (never seen one sold over here) which worked great, just added a longer cooking time, so I added 2 more cups of water. I topped it with RTY Vegan Parmesan, which added a nice cheesy touch!
As per the result, so many but one stands out: 10 amazing nights of sleep; sleep is incredibly important and having 10 nights of excellent ones as the food was so healthy and easy to digest, so disruption was outstanding.
Thank YOU!!!
The 1-Pot Paprika Corn Chowder was my favorite as it had such a creaminess and warmth on such a cold evening – and was my first experience with nutritional yeast. I enjoyed making and trying these new recipes even though my husband and I are not vegan, we stayed true to the challenge. We will definitely revisit these recipes in the very near future. Thanks!!
I was able to prepare most of the soups. I had a couple of conflicts, but plan on picking the rest up next week. My favorite so far was the Thai Coconut Soup. I love the flavors in Thai cooking and this recipe did not disappoint. My major takeaway was that I convinced my husband to try my concoctions, and he was surprisingly appreciative. Thanks for the adventure.
I just cooked these ten soups in ten days! Pandemic boredom set in and I, who never cooks, wanted soup, instead of salad (because it’s FALL!). Think fire roasted tomatoes and corn, lentils and zucchini, pasta and wilted kale. I loved making every one of them. They actually progress in difficulty and some are done with some fancy kitchen gadgets, like a Vitamix. My favorite was Classic Minestrone because I learned how to adjust cooking time for my favorite vegetables. I learned how to broil red peppers the easy way in the Roasted Red Pepper Soup. But the most fun is the Black Bean Soup which is made in a blender! The recipes are easy to scale up and down. Plus there are links to great websites for more ideas.
The past ten days have been so much fun connecting with so many like minded people. I loved seeing everyone’s thoughts on each soup, and their fun variations. I actually found I had so much more time for myself because the recipes were so easy. And my husband enjoyed them as well. We found it’s easy to eat healthy and live what we’re eating. My favorite recipe was the tomato soup because it was so versatile. You could add fresh basil, cashew cream, real cream, noodles, chicken, tofu…
I was disappointed with the challenge. I ended up using a lot of high fat ingredients which makes maintaining my weight difficult. I ended up spending a lot of extra time and money and coming away with only a couple of recipes I’d make again. My favorite recipe was the paprika corn chowder.
I had a great time trying new recipes and finding new favorites. My kids didn’t think they were going to survive the 10 days, but they’re all still with me so I think they’ll be ok.
Our favorite by far was the corn chowder. It will be making a comeback on the family meal plan very shortly.
Thanks for the fun.
Thank you so much Jen and all the Simple Green Smoothies team! I thoroughly enjoyed this 10-day soup challenge. As much as I love smoothies (and I really do), it was fun to change pace and focus on soups, particularly timely with the cool fall weather. It’s too hard to pick just one favourite because they were all delicious in their own way! I was pleasantly surprised by how much I enjoyed pureed soups like the Carrot Ginger and Spicy Roasted Red Pepper. I liked learning that the toppings make a difference on the overall result. Thanks again for sharing these fun and simple recipes with delicious flavour profiles. And thank you to all the participants for your support and motivation – I enjoyed sharing this journey together. I feel lighter and healthier from the many wonderful vegetables in these variety of recipes.
As the weather started to turn cooler here, it was the perfect time to start soup season! My favorite was the vegan chicken noodle soup as it brought me back to the holiday. My mom used to always make turkey noodle soup after Thanksgiving and the smells in the kitchen reminded me of her making that soup. I love that it was so easy to make too. Now I can enjoy chicken noodle soup all year round! Thank you for hosting such a fun challenge for us to learn and grow as home chef’s together. I picked up tips on how to prep for a week of dinners and how to freeze left over soup and, best of all, walked away with a handful of wonderful new recipes to add to the nightly rotation.
My favorite was the Thai coconut which I made with broccoli and red bell pepper instead of mushrooms. By being part of the challenge I tried a lot of new soup recipes, many of which will enter my lunch time rotation for the winter months. I definitely found four or five recipes that I will keep using. I also found that making vegan soup doesn’t take long to prepare, particularly with the shortcut of using canned beans. I probably will also buy some of the frozen mirepoix mix which would be another timesaver. I enjoyed the challenge.
I loved the 10 day soup challenge because it reminded me of the value of prepping in advance. I tend not to because I enjoy all the steps in the moment BUT meals get hijacked more often that I’d like because I’m out of time or energy. Seeing how quickly these soups came together was all I needed to get back in the game. I’ll be making a number of these again but the Thai coconut was my absolute fave! Flavorful, satisfying and beautiful!!
Our favorite recipes were the tomato soup bc I love all things tomato, red lentil curry soup bc lentils are my favorite and I loved how easy the recipe was – made mine in the instant pot. Also loved the ultimate detox soup bc it had lentils in it. I loved the classic minestrone soup bc it has a variety of veggies in it. My 13 year old’s favorite was the paprika corn chowder. I put about 1/2 the paprika in it. I appreciate the variety of soups on the challenge,. I loved that all of the
recipes were easy to make. I learned to use vegan ingredients such as the nutritional yeast. I learned interesting ways to adjust the soups from other’s comments!