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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.
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.