Baked Harvest Soups: 5 Hearty and Healthy Fall Recipes

 

There’s something about the first cool snap of fall that sends me straight to the kitchen, craving a pot of soup bubbling away in the oven. Autumn is the season of abundance—squash, pumpkins, peppers, and broccoli just begging to be roasted and blended into something nourishing and beautiful. If you’re looking for baked fall soups that are as hearty as they are healthy, you’re in the right place. These five recipes are my go-to healthy harvest recipes for cozy evenings, family gatherings, or simply savoring a quiet moment with a steaming bowl and a slice of crusty bread.

1. Roasted Pumpkin Soup

Pumpkin soup is a classic, but roasting the pumpkin first takes it to a whole new level of flavor—rich, nutty, and just a little bit sweet. No carrots needed—just pure pumpkin goodness.

Ingredients:

• 1 small sugar pumpkin (or 3 cups peeled, cubed pumpkin)
• 1 large yellow onion, quartered
• 3 cloves garlic, peeled
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• 1/2 cup coconut milk or Greek yogurt (for creaminess)

Instructions:

1. Preheat oven to 400°F. Toss pumpkin, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 35-40 minutes, until golden and tender.
2. Transfer roasted veggies to a blender with broth, nutmeg, and cinnamon. Blend until silky smooth.
3. Pour into a pot and warm gently. Stir in coconut milk or Greek yogurt for a creamy finish. Taste and adjust seasoning.
4. Serve with toasted pumpkin seeds and a swirl of extra coconut milk.

Creamy Tip: For an ultra-smooth texture, blend in batches and strain through a fine mesh sieve before reheating.

2. Baked Butternut Squash Soup with Sage

Butternut squash is autumn’s comfort food, and baking it with a few fresh sage leaves brings out its natural sweetness and depth.

Ingredients:

• 1 large butternut squash, halved and seeded
• 1 small onion, peeled and quartered
• 4 cloves garlic, unpeeled
• 6 fresh sage leaves
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt and black pepper to taste
• 1/2 cup light cream or unsweetened almond milk

Instructions:

1. Preheat oven to 400°F. Brush squash with olive oil and place cut-side down on a baking sheet. Scatter onion, garlic, and sage around it. Roast for 40-45 minutes.
2. Scoop out squash flesh and squeeze garlic from skins. Blend with roasted onion, sage, broth, and cream until velvety.
3. Warm on the stove, season, and serve with a sprinkle of fresh sage.

Creamy Tip: Add a spoonful of mascarpone or a splash of almond milk for extra silkiness.

3. Cheddar Broccoli Baked Soup

This is comfort in a bowl—classic, cheesy, and packed with roasted broccoli flavor.

Ingredients:

• 1 large head broccoli, cut into florets
• 1 Yukon gold potato, peeled and diced
• 1 small onion, chopped
• 3 cloves garlic, peeled
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1/2 cup low-fat milk or unsweetened oat milk
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F. Toss broccoli, potato, onion, and garlic with olive oil, salt, and pepper. Roast for 25-30 minutes.
2. Blend half the veggies with broth until smooth. Pour into a pot, add remaining veggies, milk, and cheddar. Stir until cheese melts.
3. Adjust seasoning and serve hot, topped with extra cheddar.

Creamy Tip: For a chunkier soup, blend only half the mixture and leave the rest as is.

4. Roasted Red Pepper & Tomato Soup

Roasting peppers and tomatoes brings out their sweetness, making this a vibrant, tangy, and deeply satisfying soup.

Ingredients:

• 4 large red bell peppers, halved and seeded
• 6 ripe tomatoes, halved
• 1 onion, quartered
• 4 cloves garlic, unpeeled
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1/4 cup fresh basil leaves
• Salt and pepper to taste
• 1/4 cup cream or coconut milk

Instructions:

1. Preheat oven to 425°F. Arrange peppers, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and roast for 30-35 minutes.
2. Peel garlic and blend all veggies with broth and basil until smooth.
3. Pour into a pot, add cream, and heat gently. Season to taste and serve with a swirl of cream.

Creamy Tip: Add a spoonful of ricotta or swirl in more coconut milk for extra richness.

5. Baked Autumn Vegetable Soup

A celebration of the season’s bounty—think sweet potatoes, parsnips, and leeks—roasted to perfection and blended into a hearty, nourishing soup.

Ingredients:

• 1 sweet potato, peeled and cubed
• 2 parsnips, peeled and sliced
• 2 leeks, white and light green parts only, sliced
• 3 cloves garlic, peeled
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup Greek yogurt or coconut milk

Instructions:

1. Preheat oven to 400°F. Toss veggies with olive oil, thyme, salt, and pepper. Roast for 35-40 minutes.
2. Blend with broth and yogurt until smooth. Warm gently and adjust seasoning.
3. Top with fresh herbs and a drizzle of olive oil.

Creamy Tip: Blend in a cooked white bean for extra protein and a naturally creamy texture.

Savor the Season

These baked fall soups are more than just meals—they’re a celebration of autumn’s abundance and a hug in a bowl. Whether you’re craving the sweetness of roasted pumpkin, the comfort of cheddar broccoli, or the vibrant tang of red pepper, these healthy harvest recipes will fill your kitchen with warmth and your table with joy. Here’s to hearty soups, cozy nights, and savoring every spoonful of fall.