5-Ingredient Fall Soups

The first autumn leaf spirals down, and suddenly everyone’s talking about pumpkin spice and flannel shirts.

But the true hallmark of fall isn’t found in a coffee cup—it’s simmering on your stove.

A pot of homemade soup transforms your kitchen into the coziest spot in the house.

The best part? You don’t need a pantry bursting with ingredients or culinary school credentials.

These seven soups require just five ingredients each (not counting basic seasonings like salt, pepper, and olive oil), proving that simplicity often tastes the most profound.

Grab your ladle and let’s get cooking.

Butternut Squash and Apple Soup

The sweet-savory partnership between butternut squash and apple creates a velvety soup that practically announces “fall is here.”

The natural sweetness of the apple balances the earthy squash, creating a bowl that tastes far more complex than its ingredient list suggests.

Ingredients:

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 sweet apples (like Honeycrisp or Gala), peeled and diced
• 1 yellow onion, chopped
• 3 cups vegetable broth
• ½ cup heavy cream
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat oven to 400°F. Toss squash cubes in olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender and edges begin to caramelize.
2. In a large pot, sauté onion in olive oil until translucent, about 5 minutes.
3. Add diced apples and cook for another 3 minutes.
4. Add roasted squash and vegetable broth. Bring to a simmer and cook for 15 minutes.
5. Using an immersion blender or standard blender, purée the soup until smooth.
6. Stir in heavy cream, adjust seasoning, and serve hot.

Pro Tip: For a dairy-free version, substitute coconut milk for the heavy cream.

Creamy Potato Leek Soup

This classic French-inspired soup proves that humble ingredients can create extraordinary results.

The subtle onion flavor of leeks combines with potatoes for a soup that’s both filling and sophisticated.

Ingredients:

• 3 large leeks, white and light green parts only, cleaned and sliced
• 4 medium russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup half-and-half
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons butter

Instructions:

1. In a large pot, melt butter over medium heat. Add leeks and garlic, cooking until soft but not browned, about 8 minutes.
2. Add potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 20 minutes.
3. Use an immersion blender to purée the soup until smooth, or work in batches with a regular blender.
4. Return to low heat and stir in half-and-half. Heat through without boiling.
5. Season with salt and freshly ground black pepper to taste.

Pro Tip: Sprinkle with fresh chives just before serving for a pop of color and flavor.

Quick Tuscan White Bean Soup

When time is short but you’re craving something substantial, this rustic Italian soup delivers maximum flavor with minimal effort.

The beans provide protein and creaminess without any dairy.

Ingredients:

• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 2 cups fresh baby spinach
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant.
2. Add beans, chicken broth, and rosemary sprig. Bring to a simmer and cook for 10 minutes.
3. Remove rosemary sprig. Using a potato masher or back of a spoon, mash about ⅓ of the beans to thicken the soup.
4. Stir in spinach and cook just until wilted, about 1 minute.
5. Season with salt and pepper to taste.

Pro Tip: Drizzle each serving with high-quality olive oil and a sprinkle of grated Parmesan for an authentic Tuscan touch.

Spiced Carrot Ginger Soup

This vibrant orange soup brightens fall days with its warmth and color.

The combination of sweet carrots and spicy ginger creates a soup that’s both comforting and invigorating.

Ingredients:

• 2 pounds carrots, peeled and chopped
• 1 large onion, diced
• 2-inch piece fresh ginger, peeled and minced
• 4 cups vegetable broth
• ½ cup coconut milk
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add carrots and ginger, cooking for another 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until carrots are very tender, about 20 minutes.
4. Purée soup until completely smooth using an immersion blender or regular blender.
5. Stir in coconut milk and heat through. Season with salt and pepper to taste.

Pro Tip: A pinch of ground cinnamon or curry powder adds wonderful depth to this soup.

Mushroom Thyme Soup

Rich and woodsy, this soup captures the essence of autumn forests.

The earthy mushrooms create a deeply satisfying soup that seems far more labor-intensive than it actually is.

Ingredients:

• 1½ pounds mixed mushrooms (cremini, shiitake, button), sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups beef or vegetable broth
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 3 tablespoons butter

Instructions:

1. In a large pot, melt butter over medium-high heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and garlic. Cook, stirring occasionally, until mushrooms have released their liquid and begun to brown, about 10 minutes.
3. Sprinkle with thyme leaves, then add broth. Bring to a simmer and cook for 15 minutes.
4. For a smoother soup, purée all or part of the soup (depending on your texture preference).
5. Season with salt and freshly ground black pepper to taste.

Pro Tip: For a creamier version, add ⅓ cup of heavy cream at the end of cooking.

Roasted Tomato Basil Soup

This soup transforms ordinary tomatoes into something extraordinary.

Roasting brings out their natural sweetness and creates rich, concentrated flavor that canned tomato soup can’t touch.

Ingredients:

• 3 pounds ripe tomatoes, halved
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 2 cups chicken or vegetable broth
• ½ cup fresh basil leaves
• Salt and pepper to taste
• 3 tablespoons olive oil

Instructions:

1. Preheat oven to 425°F. Toss tomatoes, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast for 30-35 minutes until vegetables are soft and beginning to caramelize.
3. Transfer roasted vegetables to a large pot. Add broth and bring to a simmer for 10 minutes.
4. Add basil leaves, then use an immersion blender to purée until smooth.
5. Strain through a fine-mesh sieve for an extra-smooth texture (optional).
6. Season with additional salt and pepper if needed.

Pro Tip: Serve with a grilled cheese sandwich for the ultimate comfort food pairing.

Pumpkin Coconut Curry Soup

This fusion soup brings together fall’s favorite gourd with Thai-inspired flavors.

The result is unexpected and utterly delicious—spicy, sweet, and satisfying.

Ingredients:

• 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons red curry paste
• 1 small onion, diced
• Salt to taste
• 1 tablespoon oil

Instructions:

1. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add curry paste and cook, stirring constantly, for 1 minute until fragrant.
3. Stir in pumpkin purée, coconut milk, and vegetable broth. Bring to a simmer.
4. Cook for 15 minutes, stirring occasionally.
5. For a smoother texture, purée with an immersion blender.
6. Taste and add salt as needed.

Pro Tip: Garnish with fresh cilantro and a squeeze of lime for brightness that balances the rich soup.

These soups store beautifully in the refrigerator for 3-4 days, and most freeze well for up to 3 months.

Make a double batch on Sunday, and you’ll thank yourself on Wednesday night when dinner is just a reheat away.

Simple ingredients, minimal prep, maximum satisfaction—that’s the beauty of fall soup season.

Your kitchen will be warmer, your family will be happier, and your evenings will be just a little bit cozier with these recipes in your autumn arsenal.