12 Ina Garten Fall Soups for Cozy Autumn Nights

When the evenings turn cool, a pot of soup simmering on the stove is one of the simplest pleasures of the season. These fall soups are inspired by Ina Garten’s comforting, unfussy cooking, built on roasted vegetables, good broth, fresh herbs and a few smart techniques that deepen the flavor without adding work.

You’ll find silky puréed soups, hearty bowls packed with beans and grains, and classic favorites like chicken noodle and French onion. Most of them taste even better the next day and freeze well, so you can cook a big batch on Sunday and enjoy cozy dinners all week.

1. Butternut Squash and Apple Soup

Roasting butternut squash with sweet apples and onions before puréeing gives this soup a deep, mellow sweetness balanced by a hint of curry. It’s velvety, golden and the very essence of fall in a bowl.

Servings: 6

Total time: 1 hour 15 minutes

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
• 2 sweet apples, such as Gala or Honeycrisp, peeled, cored and chopped
• 1 large yellow onion, chopped
• 3 tablespoons olive oil
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons mild curry powder
• 4 to 5 cups chicken or vegetable broth
• 1/2 cup apple cider
• 1/3 cup heavy cream (optional)
• Crème fraîche and minced fresh chives, for serving

Instructions

1. Preheat the oven to 425°F (220°C).
2. On two rimmed baking sheets, toss the squash, apples and onion with the olive oil, 1 1/2 teaspoons of the salt, the pepper and the curry powder. Spread in a single layer.
3. Roast for 35 to 40 minutes, tossing once, until very tender and lightly browned.
4. Meanwhile, heat 4 cups of the broth and the apple cider in a large pot until simmering.
5. Add the roasted vegetables to the pot and purée with an immersion blender, or in batches in a blender with the lid vented, until very smooth. Add more broth to reach the consistency you like.
6. Stir in the cream, if using, and the remaining 1/2 teaspoon salt. Taste and adjust the seasoning. Serve hot with a spoonful of crème fraîche and a sprinkle of chives. The soup can be refrigerated for up to 4 days or frozen for up to 3 months.

2. French Onion Soup with Gruyère Toasts

Slowly caramelized onions simmered in rich beef broth with fresh thyme form the heart of this classic, topped with toasted bread and bubbling Gruyère. It takes patience at the stove but almost no skill, and the result is pure comfort.

Servings: 6

Total time: 1 hour 45 minutes

Ingredients

For the soup:

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 pounds yellow onions (about 5 large), halved and thinly sliced
• 1 teaspoon sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 8 cups beef broth
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon apple cider vinegar

For the topping:

• 12 slices baguette, cut 1/2 inch thick
• 1 tablespoon olive oil
• 2 cups grated Gruyère (about 8 ounces)
• 1/4 cup freshly grated parmesan

Instructions

1. Melt the butter with the olive oil in a large heavy pot over medium heat. Add the onions, sugar, salt and pepper and stir to coat.
2. Cook, stirring every few minutes and lowering the heat if they brown too quickly, for 50 to 60 minutes, until the onions are soft and deep caramel brown. Add the garlic and cook for 1 minute.
3. Sprinkle with the flour and stir for 1 minute. Gradually stir in the broth, scraping up the browned bits, then add the thyme and bay leaf. Simmer for 25 to 30 minutes. Remove the thyme sprigs and bay leaf and stir in the vinegar. Taste and adjust the seasoning. The soup can be refrigerated for up to 4 days at this point.
4. Meanwhile, preheat the broiler. Brush the baguette slices with the olive oil and toast under the broiler for 1 to 2 minutes per side, until golden.
5. Ladle the hot soup into 6 ovenproof bowls set on a rimmed baking sheet. Top each with 2 toasts and sprinkle generously with the Gruyère and parmesan.
6. Broil for 3 to 5 minutes, until the cheese is melted, bubbling and browned in spots. Serve carefully, as the bowls will be very hot.

3. Chicken Noodle Soup with Dill

Homemade chicken soup with tender vegetables, egg noodles and plenty of fresh dill is the bowl everyone wants on a chilly night. Simmering bone-in chicken right in the pot builds a flavorful broth with very little effort.

Servings: 8

Total time: 1 hour 30 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced 1/4 inch thick
• 3 celery stalks, sliced 1/4 inch thick
• 3 garlic cloves, minced
• 2 1/2 pounds bone-in, skin-on chicken breasts and thighs
• 10 cups chicken broth
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces wide egg noodles
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 8 to 10 minutes, until softened. Add the garlic and cook for 1 minute.
2. Add the chicken, broth, thyme, bay leaf, salt and pepper. Bring to a boil, then reduce the heat and simmer, partially covered, for 35 to 40 minutes, until the chicken registers 165°F (74°C) on a food thermometer.
3. Transfer the chicken to a cutting board. When cool enough to handle, discard the skin and bones and shred the meat into bite-size pieces. Remove the thyme sprigs and bay leaf from the pot.
4. Return the soup to a boil, add the noodles and cook for 6 to 8 minutes, until tender.
5. Stir in the shredded chicken, dill, parsley and lemon juice and simmer for 2 minutes to heat through. Taste and adjust the seasoning before serving. The soup can be refrigerated for up to 3 days; the noodles will soften as it sits.

4. Roasted Tomato Basil Soup

Roasting tomatoes with olive oil concentrates their flavor into something rich and almost sweet, a world away from the canned version. Serve it with a grilled cheese sandwich for one of the coziest dinners of the season.

Servings: 6

Total time: 1 hour 20 minutes

Ingredients

• 3 pounds ripe plum tomatoes, halved lengthwise
• 1/4 cup plus 2 tablespoons good olive oil, divided
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 yellow onions, chopped
• 6 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can whole plum tomatoes, with their juice
• 2 cups packed fresh basil leaves, plus more for garnish
• 1 teaspoon fresh thyme leaves
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the fresh tomatoes with 1/4 cup of the olive oil, the salt and pepper and arrange them cut side up on a rimmed baking sheet. Roast for 45 minutes, until soft and caramelized at the edges.
2. Meanwhile, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onions and cook for 10 minutes, until soft and lightly golden. Add the garlic and red pepper flakes and cook for 1 minute.
3. Add the canned tomatoes, basil, thyme and broth, then add the roasted tomatoes with any juices from the pan. Bring to a boil, then simmer uncovered for 30 minutes.
4. Purée the soup with an immersion blender or pass it through a food mill until mostly smooth. Stir in the cream, if using. Taste and adjust the seasoning.
5. Serve hot, garnished with torn basil. The soup can be refrigerated for up to 4 days or frozen for up to 3 months.

5. Hearty Lentil and Vegetable Soup

Lentils, leeks, carrots and celery simmer with tomato paste and warm cumin into a thick, satisfying soup that eats like a full meal. Finish each bowl with good olive oil and a shower of parmesan.

Servings: 8

Total time: 1 hour 15 minutes

Ingredients

• 1/4 cup good olive oil, plus more for serving
• 2 yellow onions, diced
• 2 leeks, white and light green parts, cleaned and chopped
• 3 carrots, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon ground cumin
• 2 tablespoons tomato paste
• 1 pound French green or brown lentils, rinsed and picked over
• 12 cups chicken or vegetable broth
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups baby spinach (optional)
• 1 tablespoon apple cider vinegar
• Freshly grated parmesan, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions, leeks, carrots and celery and cook for 15 minutes, stirring occasionally, until tender and lightly browned.
2. Add the garlic, thyme and cumin and cook for 1 minute. Stir in the tomato paste and cook for 1 minute more.
3. Add the lentils, broth, salt and pepper. Bring to a boil, then reduce the heat and simmer, partially covered, for 45 to 55 minutes, until the lentils are tender.
4. Stir in the spinach, if using, and the vinegar. Taste and adjust the seasoning, adding more broth if the soup is too thick.
5. Serve hot with a drizzle of olive oil and grated parmesan. The soup can be refrigerated for up to 5 days or frozen for up to 3 months.

6. Cheddar Corn Chowder

Sweet corn, tender potatoes and sharp cheddar make a thick, creamy chowder that’s hearty enough for dinner. A little smoked paprika gives it a gentle, smoky depth.

Servings: 8

Total time: 1 hour

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 large yellow onions, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1/4 cup all-purpose flour
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 8 cups chicken broth
• 1 1/2 pounds small Yukon Gold potatoes, diced
• 6 cups corn kernels, fresh from about 8 ears or frozen and thawed
• 1 cup half-and-half
• 8 ounces sharp white cheddar, grated
• 2 tablespoons fresh chives, minced

Instructions

1. Melt the butter with the olive oil in a large pot over medium heat. Add the onions, celery and bell pepper and cook for 10 minutes, until softened.
2. Stir in the flour, salt, pepper, smoked paprika and turmeric and cook for 2 minutes, stirring constantly.
3. Gradually whisk in the broth, then add the potatoes. Bring to a boil, reduce the heat and simmer for 15 minutes, until the potatoes are almost tender.
4. Add the corn and simmer for 10 minutes more, until the potatoes are fully tender.
5. Reduce the heat to low, stir in the half-and-half and cheddar and cook, stirring, until the cheese melts. Do not let it boil. Taste and adjust the seasoning.
6. Serve hot, sprinkled with chives. The chowder can be refrigerated for up to 3 days; reheat gently over low heat.

7. Cream of Wild Mushroom Soup

A mix of fresh mushrooms, leeks and thyme, plus a quick mushroom stock made from the stems and dried porcini, gives this soup a deep, woodsy flavor. A splash of cream at the end makes it silky and elegant enough for a dinner party.

Servings: 6

Total time: 1 hour 15 minutes

Ingredients

• 1 1/2 pounds mixed fresh mushrooms, such as cremini, shiitake and oyster
• 1/2 ounce dried porcini mushrooms
• 5 cups chicken or vegetable broth
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 leeks, white and light green parts, cleaned and chopped
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh lemon juice

Instructions

1. Clean the fresh mushrooms and separate the stems from the caps. Slice the caps 1/4 inch thick and set aside.
2. Combine the mushroom stems, dried porcini and broth in a saucepan. Bring to a boil, then simmer for 20 minutes. Strain through a fine sieve lined with a paper towel, pressing on the solids; you should have about 4 1/2 cups of mushroom stock.
3. Meanwhile, melt the butter with the olive oil in a large pot over medium heat. Add the leeks and onion and cook for 10 minutes, until soft. Add the sliced mushroom caps, garlic, thyme, salt and pepper and cook for 10 minutes, until the mushrooms are browned and tender.
4. Sprinkle in the flour and cook, stirring, for 1 minute. Gradually stir in the mushroom stock and bring to a simmer. Cook for 15 minutes, stirring occasionally.
5. Stir in the cream and parsley and heat through without boiling. Add the lemon juice, taste and adjust the seasoning, and serve hot. The soup can be refrigerated for up to 3 days.

8. Split Pea Soup

Green split peas cook down with carrots, potatoes and onions into a thick, comforting soup that costs very little to make. Smoked paprika adds a gentle smokiness, and a handful of croutons on top is all it needs.

Servings: 8

Total time: 1 hour 45 minutes

Ingredients

• 1/4 cup good olive oil
• 2 yellow onions, chopped
• 3 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 pound dried green split peas, rinsed and picked over
• 10 cups chicken or vegetable broth
• 1 bay leaf
• 1 large Yukon Gold potato, peeled and diced
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Croutons and chopped fresh parsley, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions, carrots and celery and cook for 10 minutes, until softened. Add the garlic, thyme and smoked paprika and cook for 1 minute.
2. Add the split peas, broth and bay leaf. Bring to a boil, then reduce the heat and simmer, partially covered, for 40 minutes, stirring occasionally so the peas don’t stick.
3. Add the potato, salt and pepper and simmer for 30 to 40 minutes more, until the peas have broken down and the potato is very tender. Add more broth or water if the soup gets too thick.
4. Remove the bay leaf. For a smoother texture, purée about half of the soup with an immersion blender. Taste and adjust the seasoning.
5. Serve hot, topped with croutons and parsley. The soup can be refrigerated for up to 5 days or frozen for up to 3 months; it thickens as it sits, so thin it with broth when reheating.

9. Roasted Cauliflower Soup with Parmesan

Roasting cauliflower until golden brings out a nutty sweetness that makes this creamy soup taste far richer than it is. Parmesan and a pinch of nutmeg give it a lovely savory finish.

Servings: 6

Total time: 1 hour 10 minutes

Ingredients

• 2 heads cauliflower (about 4 pounds), cut into florets
• 1/4 cup good olive oil
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken or vegetable broth
• 1 cup freshly grated parmesan, plus more for serving
• 1/2 cup heavy cream
• 1/8 teaspoon ground nutmeg
• 2 tablespoons fresh chives, minced

Instructions

1. Preheat the oven to 425°F (220°C). Toss the cauliflower with the olive oil, 1 teaspoon of the salt and the pepper on two rimmed baking sheets. Roast for 30 to 35 minutes, tossing once, until tender and browned in spots. Set aside a handful of small florets for garnish.
2. Meanwhile, melt the butter in a large pot over medium heat. Add the onion and cook for 10 minutes, until soft. Add the garlic and cook for 1 minute.
3. Add the roasted cauliflower and broth to the pot. Bring to a simmer and cook for 15 minutes.
4. Purée with an immersion blender until very smooth. Stir in the parmesan, cream, nutmeg and remaining 1 teaspoon salt. Taste and adjust the seasoning, adding more broth if needed.
5. Serve hot, topped with the reserved roasted florets, more parmesan and the chives. The soup can be refrigerated for up to 4 days.

10. Tuscan White Bean and Kale Soup

Creamy cannellini beans, tender kale, carrots and rosemary come together in a rustic soup that tastes like it simmered all day. A parmesan rind dropped into the pot adds deep, savory flavor at no extra cost.

Servings: 8

Total time: 1 hour

Ingredients

• 3 tablespoons good olive oil, plus more for serving
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 (14.5-ounce) can diced tomatoes
• 3 (15-ounce) cans cannellini beans, drained and rinsed
• 8 cups chicken or vegetable broth
• 1 parmesan rind (optional)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 bunch lacinato kale, stems removed and leaves chopped
• 1 tablespoon fresh lemon juice
• Freshly grated parmesan, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 10 minutes, until softened. Add the garlic, rosemary and red pepper flakes and cook for 1 minute.
2. Add the tomatoes, beans, broth, parmesan rind (if using), salt and pepper. Bring to a boil, then simmer for 25 minutes.
3. Use a potato masher to lightly mash some of the beans in the pot to thicken the soup.
4. Stir in the kale and simmer for 8 to 10 minutes, until tender. Remove the parmesan rind and stir in the lemon juice. Taste and adjust the seasoning.
5. Serve hot with a drizzle of olive oil and grated parmesan. The soup can be refrigerated for up to 4 days or frozen for up to 3 months.

11. Beef and Barley Soup

Tender chunks of beef, pearl barley and root vegetables make this one of the heartiest soups of the season. It’s a true one-pot dinner that only gets better the next day.

Servings: 8

Total time: 2 hours 15 minutes

Ingredients

• 2 pounds boneless beef chuck, trimmed and cut into 3/4-inch cubes
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 large yellow onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 10 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 3/4 cup pearl barley, rinsed
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pat the beef dry and season with 1 teaspoon of the salt and the pepper. Heat 2 tablespoons of the olive oil in a large heavy pot over medium-high heat. Brown the beef in batches for 5 to 6 minutes per batch, until browned on all sides. Transfer to a plate.
2. Add the remaining 1 tablespoon olive oil, the onion, carrots, celery and mushrooms to the pot and cook over medium heat for 10 minutes, scraping up the browned bits. Add the garlic and tomato paste and cook for 2 minutes.
3. Return the beef and any juices to the pot. Add the broth, thyme, bay leaves and remaining 1 teaspoon salt. Bring to a boil, then reduce the heat, partially cover and simmer for 1 hour.
4. Stir in the barley and simmer for 40 to 45 minutes more, until the barley is tender and the beef is fork-tender and well past 145°F (63°C).
5. Remove the thyme sprigs and bay leaves, stir in the parsley and adjust the seasoning, thinning with more broth if needed. The soup can be refrigerated for up to 4 days or frozen for up to 3 months.

12. Potato Leek Soup

Few soups are as simple or as comforting as this creamy blend of leeks, Yukon Gold potatoes and butter. Purée it until silky or leave it a little chunky, then top with chives and a swirl of cream.

Servings: 6

Total time: 50 minutes

Ingredients

• 4 tablespoons unsalted butter
• 4 large leeks, white and light green parts, cleaned and chopped (about 6 cups)
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 2 pounds Yukon Gold potatoes, peeled and diced
• 6 cups chicken or vegetable broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup heavy cream, plus more for drizzling
• 2 tablespoons fresh chives, minced

Instructions

1. Melt the butter in a large pot over medium-low heat. Add the leeks and onion and cook for 12 to 15 minutes, stirring occasionally, until very soft but not browned. Add the garlic and cook for 1 minute.
2. Add the potatoes, broth, thyme, bay leaf, salt and pepper. Bring to a boil, then simmer for 20 to 25 minutes, until the potatoes are very tender.
3. Remove the thyme sprigs and bay leaf. Purée with an immersion blender until smooth, or leave some texture if you prefer.
4. Stir in the cream and heat through without boiling. Taste and adjust the seasoning.
5. Serve hot, garnished with chives and a drizzle of cream. The soup can be refrigerated for up to 3 days.