This post contains affiliate links.
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 Thai coconut soup was my favorite!! I can’t wait to make it for my parents when I visit them later this months and I will make it for my kids when they return from college at the holidays! My husband and I have enjoyed the challenge. The results of participating are that my jeans are looser and my freezer is fuller! And I have wonderful recipes to share with family and friends! Thank you to the authors of the recipes and for this amazing opportunity!
My favorite was the Thai Coconut soup. It was so different than what I normally cook, but it really expanded my understanding of flavor combinations. I would say something I got out of this challenge was an arsenal of knowledge on how to use various ingredients to make some delicious comfort food without sacrificing nutrition.
This has been my very favorite soup to make and eat. Fresh, clean tasting and very satisfying. I ate it hot but I’d bet it will be good cold, too.
Oh, and this challenge has provided many freezer meals since all the recipes made generous amounts. I am looking forward to tasting summer’s harvest all winter long. Thanks so much for the recipes and the challenge. Worked for me! It even motivated me to make my glutenfree sourdough bread again so more goodness for the freezer as well!
I have loved all the soups throughout these 10 days. My favorites are: Thai Coconut Soup, Ultimate Detox Soup, Vegan Chicken Soup and the Carrot Ginger Soup. I’ve felt good, cleansed from not eating any fowl or fish and just plant based diet. I’m ready to take the next step and start incorporating more plant based meals into my diet. This has been lots of fun, learning and empowering. Thanks again.
The 10-day Soup Challenge has been such fun! I don’t believe I’ve ever chopped so many onions, carrots and celery–not even at holiday time! LOL! It’s been wonderful to see the tweaks that everyone in the group has made based on their preferences. I definitely will try some of those modifications! And the group has been so supportive! My favorite is the paprika corn chowder!!! Love, love, love it! My husband’s favorite is the red lentil curry. It would be really tough to try to rank the soups as we loved most of them! I do believe I lost a little bit of weight, but I learned that soup is good food and I will incorporate soup into my weekly routine much more often now! Thanks to Jen and her team for bringing this fun, flavorful challenge to us!!
My favorite soup was the Red Lentil Curry Soup!!! I paired it with a cabbage salad and it was so delicious for both lunch and dinner. My family favorite was the paprika corn chowder. My body was using the restroom about two extra times a day during this challenge. I so appreciate the challenge and didn’t realize I was eating vegetables sometimes! Thank you!
These soups are amazing and unique in their own way. I have to say the Thai coconut was your far my favorite, the flavor is so good! I love the detox soup, it’s so healthy and my toddler loved it as well. I enjoyed trying soups ‘chunky’ and ‘smooth’. The roasted red pepper had a kick to it that is just so good. It’s soup season and I now have 10 new soups to add to my fall cooking. I appreciate all these new recipes to cook. I love that there are no animals in these soups one step closer to a healthier lifestyle!
I LOVE, LOVE, LOVE the 1-Pot Paprika Corn Chowder. All my favorite flavors put together to really pop! Smoked paprika is the best. I also add a little ancho chili (personal favorite). I loved this soup challenge. Soup is a great meal, curbs my appetite and lets me use things I already have in my well-stocked kitchen. I would definitely love to see this challenge again with all new soups to add to my recipes. Thanks to all those who contributed and keep on cooking!
I threw in the towel yesterday. I was just tired of soup. While it was an interesting challenge, none of the soups wowed me enough to want to add to my repertoire. My husband only liked two well enough to eat, but not request more or a repeat of. The last two didn’t move me to continue. I guess we’re just now regular soup people. I’ll have to continue looking for other ways to add and diversify our vegetables.
It was fun challange to try and learned some new ways to recreate old recipes. I loves Thai soup and vegan chicken soup. My family loves tofu so added in thai soup and chicken soup already called for it It was very filling and satisfing soups. I learn how easy soup can be turn in to a meal with simple rice , bread or a sandwich. Every soup was just about one pot dish for me so it saved so much time for me. I will definetly make most of the soup on a regular bases.
My favorite soups were: the corn chowder (my thick/creamy version–added 1/3 of corn, pureed in Vitamix then added remaining corn & chicken), the black bean soup (used chipotle instead of jalepeno), and the carrot ginger soup–actually followed this recipe 🙂 I think the carrot soup was #1 favorite, but it was close 😉
My results: I obviously prefer thick pureed soups, and I learned how easy it is to get more servings of veggies into my diet.
The last 10 days of soup have been great!! Here’s my list of favorites that are definitely on schedule to be made again.
1 Smokey paprika corn chowder
2 Spicy roasted red pepper
3 Black Bean
4 Vegan tomato
All were delicious but those are my favs!