Steaming bowls of comfort await you this autumn. Fall vegetarian soup recipes are the perfect way to celebrate the season without any meat.
Whether you’re vegetarian, vegan, or just looking to eat more plants, these soups are hearty, delicious, and packed with fall flavors.
I’ve put together 12 recipes that are simple to make and absolutely satisfying. From butternut squash to mushroom medleys, you’ll find something that feels like a warm hug in a bowl.
1) Creamy Butternut Squash Soup
This soup is pure comfort. Butternut squash becomes silky and sweet when cooked, and cream makes it luxurious. It’s the kind of soup that tastes fancy but is actually super easy to make.
The soup is a beautiful golden-orange color. When you pour it into a bowl, it’s smooth and creamy. The aroma is warm and inviting. When you taste it, you get sweetness from the squash mixed with a hint of sage. It’s smooth, it’s rich, and it tastes like fall.
Ingredients:
- 1 large butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tsp sage
- Salt and pepper to taste
How to Make It:
Heat oil in a pot and sauté onion and garlic until soft. Add cubed squash and vegetable broth. Simmer for 20–25 minutes until squash is very tender. Blend until smooth using an immersion blender. Stir in cream and sage. Season with salt and pepper. Serve hot. This fall vegetarian soup is restaurant-quality delicious.
2) Roasted Tomato and Basil Soup
Roasting tomatoes brings out their natural sweetness. This soup is bright, tangy, and absolutely delicious. It’s perfect for those who love classic tomato soup but want something more flavorful.
The soup is a deep red color. It smells like fresh tomatoes and basil. When you taste it, you get the richness of roasted tomatoes mixed with fresh basil. It’s bright and satisfying.
Ingredients:
- 2 lbs fresh tomatoes, halved
- 4 cups vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
How to Make It:
Roast tomatoes at 400°F for 20 minutes until soft. In a pot, sauté the onion and garlic in olive oil. Add roasted tomatoes and broth. Simmer for 15 minutes. Blend until smooth. Stir in fresh basil. Season with salt and pepper. This vegetarian fall soups recipe is bright and delicious.
3) Spiced Pumpkin and Lentil Soup
This soup is hearty and filling. Lentils add protein and texture, while pumpkin provides creaminess and fall flavor. It’s a complete meal in a bowl.
The soup is a warm orange color with visible lentils throughout. It’s thick and satisfying. When you eat it, you taste pumpkin sweetness mixed with warm spices and earthy lentils. It’s comforting and nourishing.
Ingredients:
- 1 cup pumpkin puree
- 1 cup red lentils
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 1 tsp cumin
- 1 tsp cinnamon
- Salt and pepper to taste
How to Make It:
In a pot, sauté the onion and carrots until soft. Add lentils, pumpkin puree, broth, cumin, and cinnamon. Simmer for 25–30 minutes until lentils are tender. Season with salt and pepper. This fall vegetable soup is hearty and delicious.
4) Creamy Mushroom Soup
Mushrooms are meaty and satisfying. This soup is rich, earthy, and perfect for those who want something substantial. It tastes like fall in a bowl.
The soup is a creamy brown color. It smells earthy and inviting. When you taste it, you get a rich mushroom flavor mixed with cream. It’s smooth and deeply satisfying.
Ingredients:
- 1 lb mushrooms, sliced
- 4 cups vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
How to Make It:
Sauté mushrooms, onion, and garlic in oil until mushrooms release their liquid. Add broth and thyme. Simmer for 15 minutes. Blend partially for a chunky texture. Stir in cream. Season with salt and pepper. This vegetarian soup is rich and satisfying.
5) Harvest Vegetable Soup
This soup celebrates all the fall vegetables. It’s colorful, nutritious, and absolutely delicious. Every spoonful has something different in it.
The soup is filled with colorful vegetables—orange carrots, green zucchini, red tomatoes. It looks vibrant and healthy. When you taste it, you get a mix of flavors from all the different vegetables. It’s fresh and satisfying.
Ingredients:
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 onion, diced
- 1 tsp Italian seasoning
- Salt and pepper to taste
How to Make It:
Sauté onion, carrots, and celery until soft. Add zucchini, tomatoes, broth, and Italian seasoning. Simmer for 20 minutes until vegetables are tender. Season with salt and pepper. This fall soup recipes vegetarian is colorful and nutritious.
6) Sweet Potato and Black Bean Soup
Sweet potatoes are naturally sweet and creamy. Black beans add protein and earthiness. Together, they make a soup that’s both filling and flavorful.
The soup is a warm orange color with black beans visible throughout. It’s thick and satisfying. When you taste it, you get sweetness from the potato mixed with earthy beans and warm spices. It’s comforting and nourishing.
Ingredients:
- 2 large sweet potatoes, cubed
- 1 can black beans, drained
- 4 cups vegetable broth
- 1 onion, diced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
How to Make It:
Sauté the onion until soft. Add sweet potatoes, black beans, broth, cumin, and chili powder. Simmer for 20–25 minutes until potatoes are tender. Season with salt and pepper. This vegan fall soup is hearty and delicious.
7) Kale and White Bean Soup
This soup is simple but packed with flavor. Kale adds nutrition, white beans add creaminess, and tomatoes add brightness. It’s a classic combination done right.
The soup is a beautiful mix of green kale and white beans in a tomato broth. It looks rustic and healthy. When you taste it, you get the earthiness of kale mixed with creamy beans and tangy tomatoes. It’s fresh and satisfying.
Ingredients:
- 4 cups kale, chopped
- 1 can white beans, drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
How to Make It:
Sauté onion and garlic until fragrant. Add kale, beans, tomatoes, and broth. Simmer for 15 minutes until kale is tender. Season with salt and pepper. This vegetarian fall soups recipe is simple and delicious.
8) Roasted Cauliflower and Curry Soup
This soup is creamy and flavorful. Roasting cauliflower brings out its sweetness, and curry adds warmth and spice. It’s sophisticated and easy to make.
The soup is a pale golden color. It smells warm and spiced. When you taste it, you get the creaminess of cauliflower mixed with warm curry spices. It’s smooth and deeply satisfying.
Ingredients:
- 1 head of cauliflower, cut into florets
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup coconut milk
- 1 tbsp curry powder
- Salt and pepper to taste
How to Make It:
Roast cauliflower at 400°F for 20 minutes. Sauté the onion and garlic in a pot. Add roasted cauliflower, broth, and curry powder. Simmer for 15 minutes. Blend until smooth. Stir in coconut milk. Season with salt and pepper. This fall vegetable soup is elegant and delicious.
9) Spiced Carrot and Ginger Soup
This soup is warm and comforting. Carrots are naturally sweet, and ginger adds a subtle kick. It’s perfect for cold autumn nights.
The soup is a bright orange color. It smells warm and spiced. When you taste it, you get the sweetness of carrots mixed with the warmth of ginger and a hint of cumin. It’s smooth and deeply satisfying.
Ingredients:
- 1 lb carrots, diced
- 4 cups vegetable broth
- 1 onion, diced
- 1 tbsp fresh ginger, minced
- 1 tsp cumin
- 1/2 cup coconut milk
- Salt and pepper to taste
How to Make It:
Sauté onion and ginger until fragrant. Add carrots, broth, and cumin. Simmer for 20 minutes until carrots are tender. Blend until smooth. Stir in coconut milk. Season with salt and pepper. This autumn vegetable soup is warm and comforting.
10) Lentil and Vegetable Soup
This soup is hearty and filling. Lentils make it protein-packed, and vegetables add nutrition and flavor. It’s a complete meal in a bowl.
The soup is thick and chunky with visible lentils and vegetables. It looks rustic and homemade. When you taste it, you get earthy lentils mixed with tender vegetables and warm broth. It’s satisfying and nourishing.
Ingredients:
- 1 cup green lentils
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 onion, diced
- 1 tsp thyme
- Salt and pepper to taste
How to Make It:
Sauté onion, carrots, and celery until soft. Add lentils, tomatoes, broth, and thyme. Simmer for 30–35 minutes until lentils are tender. Season with salt and pepper. This fall veggie soup is hearty and delicious.
11) Creamy Celery Root Soup
Celery root is underrated but absolutely delicious. This soup is creamy, earthy, and perfect for fall. It tastes sophisticated but is actually simple to make.
The soup is a pale cream color. It smells earthy and inviting. When you taste it, you get the subtle flavor of celery root mixed with cream. It’s smooth and deeply satisfying.
Ingredients:
- 1 large celery root, peeled and cubed
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
How to Make It:
Sauté onion and garlic until soft. Add celery root, broth, and thyme. Simmer for 20–25 minutes until celery root is very tender. Blend until smooth. Stir in cream. Season with salt and pepper. This vegetarian soup is elegant and delicious.
12) Spiced Chickpea and Spinach Soup
This soup is hearty and flavorful. Chickpeas add protein and texture, spinach adds nutrition, and warm spices add depth. It’s a complete meal in a bowl.
The soup is a warm golden color with green spinach swirled throughout. It smells warm and spiced. When you taste it, you get the earthiness of chickpeas mixed with tender spinach and warm spices. It’s satisfying and nourishing.
Ingredients:
- 2 cans chickpeas, drained
- 4 cups fresh spinach, chopped
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
How to Make It:
Sauté onion and garlic until soft. Add chickpeas, broth, cumin, and paprika. Simmer for 15 minutes. Stir in spinach and cook until wilted. Season with salt and pepper. This fall vegetarian soup recipes is hearty and delicious.
Conclusion
These fall vegetarian soup recipes are perfect for cozy autumn nights. From creamy butternut squash soup to hearty lentil and vegetable soup, there’s something for everyone. For more seasonal ideas that pair well with these bowls, explore our fall vegetable recipes for roasted sides, sheet-pan bakes, and simple salads.
Whether you’re looking for vegetarian fall soups or vegan fall soup options, these recipes are simple, delicious, and absolutely satisfying. Make a big batch, freeze some for later, and enjoy the flavors of fall all season long.
Your kitchen will smell amazing, and your taste buds will thank you!
