29 Cozy Soup Recipes to Warm You Up This Fall

As the leaves start to change and there’s a crisp chill in the air, I find myself gravitating toward my soup pot more than any other kitchen tool. There’s something almost magical about how a bubbling pot of soup can transform simple ingredients into something that warms you from the inside out. Whether you’re looking for something hearty to serve as a main course or a light starter to kick off a fall dinner party, I’ve gathered 29 of my favorite fall soup recipes that are guaranteed to bring comfort to those increasingly cooler evenings.

Why Soup Is Perfect for Fall

Fall is unquestionably soup season in my kitchen. When temperatures drop and daylight shortens, nothing beats curling up with a steaming bowl of homemade soup. Beyond the comfort factor, soups are practical for busy weeknights – most can be made ahead, freeze beautifully, and often taste even better the next day as flavors meld together.

I’ve been collecting soup recipes for years, testing and tweaking until they’re just right. This collection represents the best of my fall favorites, from creamy squash varieties to hearty bean-based options that can stand in as a complete meal. Let’s dive into this soul-warming collection!

Classic Fall Favorites

1. Roasted Butternut Squash Soup

This velvety butternut squash soup is autumn in a bowl. I roast the squash first to intensify its natural sweetness, then blend it with sautéed onions, garlic, warm spices, and a touch of cream for the most luxurious texture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6

Ingredients:

• 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh sage, chopped
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• Salt and freshly ground pepper to taste
• Toasted pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F. Toss cubed butternut squash with 1 tablespoon olive oil, spread on a baking sheet, and roast for 25-30 minutes until caramelized and tender.
2. Meanwhile, in a large pot, heat remaining olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
3. Add garlic and sage, cooking for another minute until fragrant.
4. Add roasted squash, nutmeg, cinnamon, and vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Using an immersion blender, purée the soup until smooth. (Alternatively, carefully transfer to a blender in batches.)
6. Stir in cream if using, season with salt and pepper.
7. Serve hot, garnished with toasted pumpkin seeds.

Serving suggestion: A slice of crusty sourdough bread makes the perfect accompaniment for dipping.

2. Classic Homemade Chicken Noodle Soup

When fall colds start making the rounds, I turn to this restorative chicken noodle soup. Made with a rich homemade broth, plenty of vegetables, and tender chicken, it’s comfort in its purest form.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Servings: 8

Ingredients:

• 1 whole chicken (about 4 pounds), cut into pieces
• 3 carrots, 2 roughly chopped for the broth + 1 diced for the soup
• 3 celery stalks, 2 roughly chopped for the broth + 1 diced for the soup
• 2 onions, 1 quartered for the broth + 1 diced for the soup
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 1 bunch fresh parsley stems (reserve some leaves for garnish)
• 1 tablespoon fresh thyme
• 12 cups water
• 8 oz egg noodles
• Salt to taste
• Fresh ground black pepper
• 2 tablespoons fresh dill, chopped

Instructions:

1. In a large stockpot, combine chicken, roughly chopped carrots, celery, quartered onion, garlic, bay leaves, peppercorns, parsley stems, thyme, and water.
2. Bring to a boil, reduce heat, and simmer partially covered for 1 hour, occasionally skimming off any foam.
3. Remove chicken pieces and set aside to cool slightly. Strain broth through a fine-mesh sieve, discarding solids.
4. Return strained broth to pot and bring back to a simmer. Add diced carrots, celery, and onion.
5. While vegetables cook, remove chicken meat from bones and shred into bite-sized pieces.
6. Add egg noodles to simmering broth and cook according to package directions until al dente.
7. Return shredded chicken to pot and heat through. Season with salt and pepper.
8. Stir in fresh dill just before serving. Garnish with additional parsley leaves.

Serving suggestion: A squeeze of fresh lemon juice brightens each bowl perfectly.

3. Creamy Tomato Basil Soup

This elevated tomato soup bears no resemblance to the canned variety of my childhood. Roasting the tomatoes intensifies their flavor, while the addition of fresh basil and a touch of cream creates a soup that’s both sophisticated and nostalgic.

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6

Ingredients:

• 3 pounds ripe tomatoes, halved
• 4 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 carrot, diced
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• 1/4 cup fresh basil leaves, plus more for garnish
• 1/2 cup heavy cream
• 2 teaspoons sugar (optional, to cut acidity)
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat oven to 425°F. Place tomatoes and garlic on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 30-35 minutes until caramelized.
2. In a large pot, heat remaining olive oil over medium heat. Add onion and carrot, cooking until softened, about 7-8 minutes.
3. Squeeze roasted garlic from skins and add to pot along with roasted tomatoes and any accumulated juices. Add tomato paste and cook for 2 minutes.
4. Pour in vegetable broth, bring to a simmer, and cook for 15 minutes.
5. Add basil leaves, then purée using an immersion blender until smooth.
6. Stir in cream and sugar (if using). Season with salt and pepper to taste.
7. Serve hot, garnished with additional fresh basil.

Serving suggestion: Grilled cheese sandwiches are the classic pairing, but for something special, try it with cheesy garlic bread.

4. Hearty Beef and Barley Soup

This robust soup is a meal in itself, packed with tender chunks of beef, nutty barley, and plenty of vegetables. It’s the perfect dinner for those first truly cold evenings of the season.

Prep Time: 20 minutes
Cook Time: 2 hours
Servings: 8

Ingredients:

• 2 tablespoons olive oil
• 2 pounds beef chuck, cut into 1-inch cubes
• 2 onions, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup pearl barley, rinsed
• 8 cups beef broth
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper, then brown in batches, transferring to a plate when done.
2. Add remaining tablespoon of oil to pot. Add onions, carrots, and celery, cooking until softened, about 5 minutes.
3. Add mushrooms and cook until they release their moisture, about 5 more minutes.
4. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
5. Return beef to pot. Add barley, beef broth, bay leaves, Worcestershire sauce, and thyme.
6. Bring to a boil, then reduce heat and simmer, partially covered, for about 1.5 hours until beef is tender and barley is cooked.
7. Season with additional salt and pepper if needed. Remove bay leaves.
8. Serve hot, garnished with fresh parsley.

Serving suggestion: A rustic bread with a hard crust complements the hearty texture of this soup perfectly.

Seasonal Veggie Soups

5. Creamy Mushroom and Wild Rice Soup

This earthy soup celebrates fall mushrooms in all their glory. The addition of wild rice provides wonderful texture and makes this vegetarian option hearty enough for dinner.

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6

Ingredients:

• 1 cup wild rice blend
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1.5 pounds mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 1/4 cup all-purpose flour
• 6 cups vegetable broth
• 1 cup half-and-half
• 2 tablespoons soy sauce
• 1 tablespoon sherry vinegar
• Salt and freshly ground black pepper to taste
• 3 tablespoons fresh parsley, chopped

Instructions:

1. Cook wild rice according to package directions. Set aside.
2. In a large Dutch oven, heat 1 tablespoon each of butter and olive oil over medium-high heat. Add mushrooms and cook until browned and their moisture has evaporated, about 8-10 minutes. Transfer to a plate.
3. In the same pot, add remaining butter and oil. Add onion, carrots, and celery, cooking until softened, about 6-7 minutes.
4. Add garlic and thyme, cooking for another minute until fragrant.
5. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute.
6. Gradually whisk in vegetable broth. Bring to a simmer and cook for 15 minutes.
7. Stir in cooked wild rice and mushrooms. Simmer for 10 more minutes.
8. Add half-and-half, soy sauce, and sherry vinegar. Heat through without boiling.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.

Serving suggestion: A simple green salad with a tangy vinaigrette balances the soup’s richness.

6. Roasted Root Vegetable Soup

This colorful soup takes advantage of fall’s bounty of root vegetables. Roasting brings out their natural sweetness, resulting in a deeply flavored, nourishing bowl.

Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6

Ingredients:

• 2 sweet potatoes, peeled and cubed
• 2 parsnips, peeled and chopped
• 2 carrots, peeled and chopped
• 1 large red onion, cut into wedges
• 4 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon dried thyme
• 6 cups vegetable broth
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon nutmeg
• Salt and freshly ground black pepper to taste
• 2 tablespoons pepitas (pumpkin seeds) for garnish

Instructions:

1. Preheat oven to 425°F. On a large rimmed baking sheet, toss sweet potatoes, parsnips, carrots, onion, and garlic with olive oil, maple syrup, thyme, salt and pepper.
2. Roast for 30-35 minutes, stirring halfway through, until vegetables are caramelized and tender.
3. Squeeze roasted garlic from skins and transfer all roasted vegetables to a large pot.
4. Add vegetable broth and ginger. Bring to a simmer and cook for 15 minutes.
5. Using an immersion blender, purée soup until smooth. (Alternatively, carefully transfer to a blender in batches.)
6. Stir in nutmeg and adjust seasoning with salt and pepper if needed.
7. Serve hot, garnished with pepitas.

Serving suggestion: Warm naan bread or pita makes a perfect dipper for this flavorful soup.

International Inspirations

7. Spicy Thai Pumpkin Soup

This vibrant soup combines the sweetness of pumpkin with fragrant Thai flavors for a soup that’s anything but ordinary. The coconut milk adds richness while a hint of lime keeps it fresh.

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons Thai red curry paste
• 4 cups pumpkin purée (homemade or canned)
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce (omit for vegetarian option)
• 1 tablespoon brown sugar
• Juice of 1 lime
• Salt to taste
• For garnish: chopped cilantro, thinly sliced red chili, and lime wedges

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, and red curry paste. Cook for 1-2 minutes until fragrant, stirring constantly.
3. Stir in pumpkin purée and vegetable broth. Bring to a simmer and cook for 15 minutes.
4. Stir in coconut milk, fish sauce, and brown sugar. Simmer for 5 more minutes.
5. Using an immersion blender, purée soup until smooth.
6. Stir in lime juice and season with salt to taste.
7. Serve hot, garnished with cilantro, sliced red chili, and lime wedges.

Serving suggestion: Serve with steamed jasmine rice on the side for a more substantial meal.

8. Tuscan White Bean and Kale Soup (Ribollita)

This rustic Italian soup transforms humble ingredients into something spectacular. Traditional ribollita uses leftover bread to thicken the soup, making it a perfect vehicle for day-old bread.

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8

Ingredients:

• 3 tablespoons olive oil, plus more for serving
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons tomato paste
• 1 can (28 oz) diced tomatoes
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 Parmesan rind (optional)
• 6 cups vegetable broth
• 1 bay leaf
• 4 cups chopped kale, stems removed
• 4 cups cubed day-old crusty bread
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. In a large Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened, about 8 minutes.
2. Add garlic, oregano, and red pepper flakes if using. Cook for 1 minute until fragrant.
3. Stir in tomato paste and cook for 2 minutes.
4. Add diced tomatoes, beans, Parmesan rind if using, vegetable broth, and bay leaf. Bring to a simmer.
5. Cook, partially covered, for 20 minutes.
6. Remove bay leaf and Parmesan rind. Using an immersion blender, briefly pulse to thicken soup slightly while leaving plenty of texture.
7. Stir in kale and cubed bread. Simmer for 5-10 more minutes until kale is wilted and bread has softened and begun to break down.
8. Season with salt and black pepper to taste.
9. Serve hot, drizzled with additional olive oil and topped with grated Parmesan.

Serving suggestion: A simple antipasto platter makes this a complete Italian-inspired meal.

Quick Weeknight Soups

9. 30-Minute Tortellini Soup

When time is short but you still crave homemade soup, this quick and satisfying option comes to the rescue. Store-bought tortellini provides a hearty shortcut.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• 6 cups chicken or vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 9 oz refrigerated cheese tortellini
• 5 oz baby spinach
• 1/4 cup heavy cream (optional)
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Add garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds until fragrant.
3. Pour in broth and diced tomatoes. Bring to a simmer and cook for 10 minutes.
4. Add tortellini and cook according to package directions, usually 3-5 minutes.
5. Stir in spinach and cook until wilted, about 1 minute.
6. If using, stir in heavy cream. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese.

Serving suggestion: Garlic bread makes a perfect accompaniment to soak up the flavorful broth.

10. Lentil and Vegetable Soup

This protein-packed soup comes together quickly using pantry staples. It’s nourishing, economical, and adaptable to whatever vegetables you have on hand.

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• 1 cup dried green or brown lentils, rinsed and picked over
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• 2 cups chopped kale or spinach
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened, about 5-7 minutes.
2. Add garlic, cumin, paprika, and turmeric. Cook for 1 minute until fragrant.
3. Add lentils, diced tomatoes, vegetable broth, and bay leaves. Bring to a boil, then reduce heat and simmer, partially covered, for about 25 minutes until lentils are tender.
4. Remove bay leaves. Stir in kale or spinach and cook until wilted, about 2-3 minutes.
5. Stir in lemon juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Serving suggestion: A dollop of Greek yogurt adds a creamy, tangy element.

Comparison of Fall Soup Types

Soup Type	Base	Protein Source	Prep Time	Best For	Make-Ahead Friendly?
Cream-based (butternut, mushroom)	Cream, milk, or pureed vegetables	Often vegetarian, can add chicken	15-20 min	Cozy dinners, special occasions	Yes, but may need thinning when reheated
Broth-based (chicken noodle, beef barley)	Meat or vegetable stock	Meat, beans, or legumes	15-30 min	Everyday meals, cold weather	Extremely (often improves with time)
Pureed (tomato, pumpkin)	Pureed vegetables or fruits	Usually from added nuts, dairy, or beans	10-15 min	Elegant starters, light meals	Yes, freezes well
Chunky (minestrone, vegetable)	Usually broth	Various (meat, beans, cheese)	20-30 min	Hearty lunches or dinners	Yes, though some elements may soften
International (Thai, French onion)	Varies by cuisine	Varies by cuisine	Varies	Expanding flavor horizons	Depends on specific recipe

Soup Add-Ins and Toppings

One of my favorite things about soup is how endlessly customizable it is. Here are some of my favorite add-ins and toppings to elevate your fall soups:

Crunchy Toppings:

• Homemade croutons
• Toasted nuts or seeds (pepitas, sunflower seeds, sliced almonds)
• Crispy fried shallots or onions
• Crumbled bacon or pancetta
• Corn tortilla strips

Creamy Add-Ins:

• A dollop of sour cream or Greek yogurt
• Swirl of heavy cream or coconut milk
• Crumbled or grated cheese (Parmesan, feta, cheddar)
• Pesto
• Harissa or romesco sauce

Fresh Finishers:

• Chopped fresh herbs (parsley, cilantro, chives, dill)
• Microgreens
• Diced avocado
• Lemon or lime juice
• Olive oil drizzle

Make-Ahead and Storage Tips

Most soups actually taste better the next day after flavors have had time to meld together. Here are my tried-and-true tips for making and storing soups:

• Make Ahead: Most soups can be made 2-3 days ahead and stored in the refrigerator.
• Refrigerator Storage: Cool soup completely before refrigerating in airtight containers. Most soups will keep for 3-5 days.
• Freezer Storage: For longer storage, freeze soups in portion-sized containers. Leave about 1 inch of headspace to allow for expansion. Most soups freeze well for 2-3 months.
• What Not to Freeze: Soups with pasta, rice, or potatoes may have texture changes when frozen. Consider adding these elements after thawing if possible. Cream-based soups may separate when frozen but can usually be recombined with gentle heating and whisking.
• Reheating: Reheat soups gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if needed to thin.

Seasonal Soup Pairings

A great soup deserves perfect accompaniments. Here are my favorite pairings for fall soups:

Breads & Sandwiches:

• Crusty artisan bread
• Garlic bread
• Cheese biscuits
• Grilled cheese sandwich (especially with tomato soup)
• Cornbread (perfect with chili or bean soups)

Salads:

• Simple green salad with vinaigrette
• Kale salad with apples and pepitas
• Waldorf salad
• Roasted beet and goat cheese salad

Beverages:

• Hot apple cider
• Iced tea
• Kombucha
• Sparkling water with citrus
• Hot chocolate (for dessert soup pairings)

Equipment for Soup Success

Having the right tools makes soup-making effortless. Here are the essentials:

Must-Have Equipment:

• Large Dutch oven or heavy-bottomed pot (6-8 quart capacity)
• Immersion blender (for pureed soups)
• Sharp chef’s knife for vegetable prep
• Large cutting board
• Ladle
• Fine-mesh strainer (for straining stocks)

Nice-to-Have Equipment:

• Pressure cooker or Instant Pot (speeds up cooking time dramatically)
• Slow cooker (perfect for simmering soups while you’re away)
• High-powered stand blender (for ultra-smooth pureed soups)
• Food processor (for quick vegetable prep)
• Soup storage containers (for freezing portions)

Frequently Asked Questions

Q: How can I thicken soup without adding flour or cream?

The easiest way to thicken soup naturally is to purée some of the soup ingredients. For bean or vegetable soups, simply remove about 1-2 cups of the soup (making sure to get some solids), blend until smooth, then stir back into the pot. Another option is to add a starchy vegetable like potato, which will break down slightly during cooking.

Q: My soup is too salty. How can I fix it?

If your soup is too salty, add more unsalted liquid (water, unsalted broth, or even a little cream). You can also add a raw, peeled potato chunk and simmer for 10-15 minutes – the potato will absorb some salt. Remove the potato before serving. Adding more unsalted ingredients or a touch of acid (like lemon juice or vinegar) can also help balance saltiness.

Q: How do I prevent cream soups from curdling?

To prevent cream soups from curdling, add dairy at the end of cooking and don’t allow the soup to boil after adding cream or milk. Tempering the dairy by gradually adding some hot soup to it before adding it to the pot also helps. Using higher-fat dairy products (heavy cream instead of milk) makes curdling less likely.

Q: Can I substitute vegetable broth for chicken broth in soup recipes?

Absolutely! Vegetable broth can be substituted 1:1 for chicken broth in any soup recipe. You may want to add a touch more seasoning or a splash of soy sauce for depth of flavor, as vegetable broth can sometimes be less complex than chicken broth.

Q: What’s the secret to a flavorful homemade soup stock?

The key to flavorful stock is starting with good ingredients and taking your time. For vegetable stock, roast the vegetables first for deeper flavor. For meat stocks, don’t skip the step of browning the bones. Always include aromatic vegetables (onion, carrot, celery), herbs, and peppercorns. Simmer gently rather than boiling, and give it time – a good stock can’t be rushed.

Q: My lentil/bean soup is taking forever to cook. What am I doing wrong?

If your dried beans or lentils aren’t softening, there could be several reasons. Very old dried beans take longer to cook or may never fully soften. Acidic ingredients (tomatoes, vinegar, lemon) can prevent beans from softening, so add these after the beans are tender. Also, never add salt until beans are almost done cooking, as it can toughen the skins. Pre-soaking beans can significantly reduce cooking time.

Q: How can I make my vegetable soup more filling?

To make vegetable soup more substantial, add a source of protein and/or complex carbohydrates. Good protein additions include beans, lentils, quinoa, or tofu. For carbohydrates, try adding barley, farro, pasta, or potatoes. A handful of nuts or seeds as a garnish also adds satisfying healthy fats and protein.

In Conclusion

These 29 soup recipes represent the very best of fall cooking – warming, comforting dishes that celebrate seasonal ingredients while providing nourishment during the cooler months. From quick weeknight options to slow-simmered weekend projects, there’s a soup here for every occasion and preference.

Remember that soup recipes are wonderfully forgiving and adaptable. Feel free to substitute ingredients based on what you have available, adjust seasonings to your taste, and make these recipes your own. The joy of soup-making lies in this flexibility and in the way a simple pot of ingredients can transform into something greater than the sum of its parts.

As temperatures continue to drop and leaves fall, I hope you’ll find yourself reaching for your soup pot again and again, creating cozy memories and delicious meals with these recipes as your guide. Happy soup season!