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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.
My favorite is the tomato soup. It tastes like the one with dairy. I like the ultimate detox soup, too, because it is like a meal and I have been switching to eating plant-based. This challenge gave me more dairy-free, meat-free soups in my arsenal of healthy recipes.
The 10 day soup challenge was amazing. Each recipe was different but still tasty. I loved the variety, how quick and easy they were to make especially if you prepped the veggies ahead. It is hard to pick a favorite- the Thai coconut was yummy but so was the roasted red pepper and you can’t forget the minestrone or black bean. I was amazed that I ate delicious, flavorful, healthy soups every day and most days twice for 10 days and would do it again. Thanks to the sponsors and the incredible cooks that shared their recipes.
I have to admit that I was a bit skeptical if I could make 10 soups in 10 days, but it was great fun! I enlisted the help of my husband and we enjoyed cooking and rating the soups each evening for dinner. I tried new types of recipes, notably the roasted red pepper soup. I have always been intimidated by the thought of roasting red peppers, but I stepped out of my comfort zone and now I know how easy it is. I will definitely be considering more roasted pepper recipe options in the future. There were several soups that will be in my rotation now:
Thai Coconut, Spicy Roasted Red Pepper, 1-Pot Paprika Corn Chowder, and the “grand prize winner” Carrot Ginger (most elegant, flavorful, and eye-appealing). Thanks for the opportunity to try new recipes and to share results and comments with the soup challenge community!
I really enjoyed all these soups but my favorite was the Thai Coconut Soup. It was so easy to make and really packs a flavor punch. My family even talked about some other favorite vegetables to add when we make it next time. It will definitely be in our regular rotation.
This challenge helped me branch out from my normal routine of salads for lunch. I will have soups to enjoy this winter to get in my daily veggies when it is cold and I’m not in the mood for salads.
I loved most of the soups, but the very first tomato soup was the favorite for me and my family. I actually had to make an two extra batches of it because after I shared with mom, aunt, uncle, sister, niece, nephew and, of course, my husband and daughter, everyone wanted more! Second runner up was the black bean. One thing that I received from doing this challenge was a few soup meals to put into rotation! And one (the tomato) that my very carnivorous husband even LOVED!! It’s tricky to find recipes that satisfy my vegan self and daughter as well as my meat-eating husband.