11 Cozy Fall Soups To Keep You Warm
This recipe collection features 11 Cozy Fall Soups including creamy gnocchi, French onion, beef, seafood chowders, and tomato soups, with several made on the Traeger. Some are one-pot meals and others are slow, hands-off projects for a lazy weekend.
11 Incredible Soup Recipes To Try This Fall
When the air turns chilly, the Dutch oven comes out and stays out. Fall is my favorite time to make soup, and this roundup pulls together the ones I make most often, from creamy chicken gnocchi to a smoky French onion that takes a few hours but very little hands-on work. Every recipe here is on my blog and made in my own kitchen.
Soup is one of the easiest ways to stretch leftovers. Several of these recipes started with what was already in my fridge, like leftover prime rib, grilled chicken, or a rotisserie bird. Others are a good fit for a weekend project that makes plenty for the whole family. Read through the list and pick the one that matches what you have on hand and how much time you have.
Some of these are quick enough for a weeknight, and others are slow, hands-off projects for a lazy Saturday. Scroll down and you will find a short blurb for each one, so you know what makes it stand out before you click through.
Table of Contents
- 11 Incredible Soup Recipes To Try This Fall
- 1. Creamy Chicken Gnocchi Soup
- 2. Smoked French Onion Soup
- 3. Beef Stroganoff Soup Recipe
- 4. Smoked Salmon Chowder
- 5. Beef Barley Soup with Prime Rib
- 6. Italian Sausage and Cabbage Soup
- 7. Smoked Tomato Basil Soup
- 8. Corn & Potato Chowder with Wild Rice
- 9. Beef Dumpling Soup Recipe
- 10. Traeger Tomato Soup (from scratch)
- 11. Pacific Northwest Clam Chowder
1. Creamy Chicken Gnocchi Soup
Creamy Chicken Gnocchi Soup is the one I make when I have leftover grilled chicken in the fridge and it is chilly outside. Everything cooks in one Dutch oven, and the gnocchi go straight into the broth, so you won't need a second pot. Store-bought rotisserie chicken works just as well if you don't have leftovers.
2. Smoked French Onion Soup
Smoked French Onion Soup puts the pellet grill to work on the onions, which you smoke at 225 degrees in a cast iron skillet and stir every 30 to 45 minutes. The soup itself is simple: beef broth, chicken broth, red and white wine, and fresh thyme. Finish it under the Traeger or the broiler with toasted French bread and smoked provolone.
3. Beef Stroganoff Soup Recipe
Beef Stroganoff Soup takes the flavors of the classic dish and turns them into a brothy bowl. Chuck roast is simmered until it is fork-tender, and the egg noodles cook right in the soup so they soak up the flavor. A dollop of sour cream on top ties it all together.
4. Smoked Salmon Chowder
Smoked Salmon Chowder starts with bacon, and you use the drippings to soften the carrots, celery, and onion. Potatoes and lemon pepper smoked salmon go in next, and the chowder is made without a roux. It comes together in about 25 to 30 minutes of simmering, so it is a good choice for a weeknight.
5. Beef Barley Soup with Prime Rib
Beef Barley Soup with Prime Rib is the recipe I turn to when the holiday leftovers pile up. Tender bits of prime rib, hearty barley, and vegetables make a full pot of soup out of what would otherwise be the same meal again. It is a practical way to make leftovers taste new.
6. Italian Sausage and Cabbage Soup
Italian Sausage and Cabbage Soup brings spicy sausage together with cabbage, carrots, and bell peppers. You can adjust the heat with the amount of chili flakes, and swap in ground beef or another protein if that is what you have. It is an easy pick for a busy weekday.
7. Smoked Tomato Basil Soup
Smoked Tomato Basil Soup uses the Traeger to char and smoke the tomatoes before they go into the pot, which gives a deeper flavor than raw or canned tomatoes. Basil, garlic, onion, and a splash of cream finish the soup. It can be served hot on a cold night or chilled as a summer starter.
8. Corn & Potato Chowder with Wild Rice
Corn and Potato Chowder with Wild Rice is a hearty bowl that fills you up on a cold day. The key is a well-browned roux, which gives the chowder a deeper flavor. You can use pre-cooked wild rice from the Instant Pot method, or cook raw rice in the pot for 30 to 35 minutes before adding the potatoes and corn.
9. Beef Dumpling Soup Recipe
Beef Dumpling Soup is the big, rich pot I make when I want plenty of leftovers. Oxtail, short ribs, and beef chuck simmer into a bone broth, and the homemade dumplings add a satisfying texture. It is a complete meal in one pot, with protein, vegetables, and carbs all included.
10. Traeger Tomato Soup (from scratch)
Traeger Tomato Soup is made from scratch and takes less than an hour, most of it hands off. Cherry or grape tomatoes work well all year, and the recipe can also be made in the oven or on the stovetop if your grill is not an option. The live wood-fire flavor on the tomatoes is the reason I like the grill best.
11. Pacific Northwest Clam Chowder
Pacific Northwest Clam Chowder is a lighter take on a classic, made with fresh clams, clam base, white wine, potatoes, celery, and onions. It has no heavy cream and only a light roux, so the broth is thinner than most chowders. Serve it as soon as it is ready, since the potatoes and clams are best before they overcook.
Pick one this week and let it simmer while you do something else. If it becomes your new favorite, come back and tell me which one you tried. I'll be right here with the next pot of soup.
