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Soup doesn’t just keep us warm—it also nourishes, comforts, and fills our homes with the best cozy aromas of the season. As fall settles in, I’ve got a lineup of healthy soup recipes that are perfect for chilly evenings, meal prep Sundays, or anytime you want something hearty and wholesome.
These ten incredible soups are all part of my 10-Day Soup Challenge. Each one is made with whole food, plant-based ingredients, packed with flavor, and ready 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 on the way.
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. If you’re vegan, make sure to check out my 25 Best Vegan Soup Recipes Roundup.
Top Healthy Soup Recipes
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.
Vegan Potato Soup
Red Lentil Soup
Bieler’s Blended Vegetable Soup
1-Pot Vegetable Noodle Soup
Vegan Tomato Soup
Slow Cooker Vegan Minestrone Soup
Vegan Thai Coconut Soup (Tom Kha)
Vegetarian Tortilla Soup
Instant Vegetarian Ramen
Vegetarian Split Pea Soup
Healthy Soup Toppings to Maximize Flavor
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.
Healthy 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 |
Common Questions
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.
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.
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.
I jumped in to the 10 day soup challenge because it was an easy answer to “what’s for dinner?” I really enjoyed trying all of the recipes and going mostly meatless. I say mostly because I did have chicken stock in the fridge that I had just made because it is that time of year that stock should always be on hand for a warming, nutritious dinner. That said it was enjoyable trying all the vegetables in different ways. My favorite soup of the challenge was the roasted red pepper. I have never roasted peppers separately like that. The flavor was amazing and I will be using that technique for more than just soup. Thanks to all the contributors for their recipes!
I genuinely enjoyed this challenge. Getting the grocery list was a huge help. And my menu was planned for me. The Ultimate Detox Soup was my absolute favorite. I make lentil soup quite often, but never with green lentils, ginger, turmeric and lemon juice. Those flavors made my taste buds so happy. The Thai Coconut was my 2nd favorite because I have never had coconut milk or Thai spices.
One result of this challenge was discovering that I did not miss meat, chicken for fish for the entire 10 days! And my husband was out of town so this gave me a focus and a purpose to eat more then just a salad.
Thank you Jen.
So glad we could hang out with you in recipe form while your hubby was away! Thanks for joining us for this Ann Marie!
I entered this 10-day soup challenge not knowing whether or not I was going to be able to complete it, I mean really, soup every day for 10-days plus needing a ton of room in my freezer for left overs, even when making only 2 servings for some soups, I just did not think was possible (especially the storage part). Well, I successfully completed the challenge and just went and reviewed, sometimes for a second time each of these wonderful soups, while also signing up for each Soup Makers newsletters to obtain more great recipes.
During this process, I quickly learned on day one from making the Vegan Tomato Soup (my favorite by far that I already posted a long review telling you all why and repeated it when I rated it). that this challenge definitely was not just about making soup for 10-days, but instead how to eat and live a healthier life, something I tended to forget over the last several years, which now thanks to all your Soup Makers, both the Chefs that supplied these great tasting recipes, and many of you that took the time and effort to share your own personal comments that so many were very helpful and caused me to think more out of the box for flavors and pairings. I have finished this challenge relearning how easy and quick it is to make delicious meals out of soup without having to use animal protein and dairy that I thought I could not do without, but with each passing day became easier to do. I have no intention of returning to eating animal protein and dairy, and learned its now much easier to do than I thought – my overall heath will be much better for making this life changing decision.
Wow, I never thought using poultry seasoning with tofu could resemble the taste of chicken – hello! Cashew cream I have made 4 times already in either 1 or 2 cup portions that always came out rich and creamy. The suggestions on how to vary the taste by using different ingredients to give it a whole new flavor was phenomenal, so many uses and a little bit goes a long way in boosting flavor without needing all kinds of dairy products; never thought that was possible from raw cashews. Since I bought organic raw cashews in bulk at one of those big box stores cheaply, I decided to try making cashew milk and loved it with my oatmeal and smoothies that use spinach in for many I make – home made is so much better then store bought!
As I am reflecting more on all the different spices I either never used or disliked in the past but wanted to try again after only bad experiences, I was amazed at how much I really liked them in these soup recipes, such as smoked paprika, Thai curry red paste, thyme, cumin, turmeric, nutritional yeast, tomato paste, and poultry seasoning I am convinced complement foods and make them so much better in a way to enjoy food more. There were a lot of links shared for Indian and Palestinian food which was not only vegan based to help me continue on this quest that I bookmarked as I read them, but one recipe I found time to make the other day, roasted eggplant with spiced chickpeas and tomato that was soooo good. Of everything that I enjoyed from participating in this soup challenge, the top #1 item I am grateful of learning from a post was the tip of using quart size freezer bags to put soup in and frozen flat that I can also use stored up – I got my freezer back!! This was mind blowing advice that also kept me in the challenge participating each day plus I didn’t run out of plastic storage bins to use. Thank you everyone, although this challenge has come to an end, I’ll continue on this community board and look forward to the rest of my life eating much healthier and feeling better.
It’s been great having soup every night and leftovers the following days!! My favorite(s) are the Red Lentil Curry, Thai Coconut and Black Bean Soups. The others are a very close second! Thank you so much for sharing these delicious and healthy soups. It’s been fun!!
Hi, just want to say a massive thank you to everyone involved for organising this challenge and sharing all of these recipes. I have thoroughly enjoyed every second of it.
I have a few favourite soups, but my most favourite is the Thai coconut soup, its heaven in a bowl. I love Thai flavour, the creaminess and spice, and the zucchini noodles and the crunch from the cashews. Yum! And how simple it is to make.
What I have gained from this challenge is it has given me the kick up the butt I have needed to get back into eating better for my health. And it’s another way to add more veg into our life. Once again thank you ❤