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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 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.