Stay Toasty in the Cold with These Fall Soup Recipes

Cheese-Wild Rice Soup This recipe uses a boxed wild and long grain rice mix instead of wild rice to make soup quickly on busy fall nights. This semi-homemade dinner uses condensed cream of potato soup to save time.

Curry Squash Cayenne pepper spices this delicious curried squash soup. It's excellent for big-batch feasts because it can be cooked ahead and reheated. Use leftovers for work-from-home lunches or double the recipe for two dinners a week!

Upstate Minestrone Soup Upstate New York is known for Italian-American comfort cuisine like chicken riggies and spiedis, including this vegetable-packed version. Serve this soup with Parmesan garlic bread for dipping!


Naan-Crusted Vegan Squash Soup Butternut squash soup is so flavorful you won't miss meat or dairy. The pumpkin can and coconut milk make the soup creamy and sweet. Pita chips work well if your supermarket doesn't have naan.

Pumpkin Chili In this fall-inspired chili, ground turkey's mild flavor enhances canned pumpkin's. Chili powder adds smokiness, but you can add more for heat or add other warm spices like cumin or cinnamon for more flavor.

Chicken-Rice Soup On cold days, this chicken and rice soup recipe is easy to customize. Instead of poultry seasoning, add chopped leafy greens for taste and nutrition.

Dumpling Corn Chowder Canned chipotle peppers spice up corn soup. It tastes great with cheddar and cornmeal dumplings.

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Potato Soup Creamy and comforting, this autumn soup can be easily halved to feed two people, or served in individual cups as a side for hot sandwiches.

Split-pea Soup This family-friendly fall soup has the perfect kick from curry. Put everything in the slow cooker and go about your day. Serve with flavored-butter-brushed pita bread.