15 Gordon Ramsay Fall Soup Recipes

When the evenings turn cold, a pot of soup built on proper technique is one of the best things you can cook. These recipes are inspired by Gordon Ramsay’s style of cooking: vegetables roasted until caramelized, meat seared hard before it ever touches broth, and every bowl finished with something bright, crisp or rich on top.

The collection covers squash, pumpkin, root vegetables and mushrooms, plus heartier soups with chicken, beef and sausage, so there is something for quick weeknights and slow Sunday afternoons alike. Most reheat beautifully and many freeze well, which makes them ideal for cooking once and eating all week.

1. Roasted Butternut Squash Soup with Sage Brown Butter

Roasting the squash until its edges caramelize gives this soup a deep, nutty sweetness that simmering alone never reaches. A drizzle of brown butter and crisp fried sage turns a simple purée into something worthy of a dinner party.

Servings: 6 · Total time: 1 hour 10 minutes

Ingredients

• 1 large butternut squash (about 3 lb), peeled, seeded and cut into 1-inch cubes
• 1 yellow onion, quartered
• 4 garlic cloves, unpeeled
• 3 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 4 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tsp apple cider vinegar
• 3 tbsp unsalted butter
• 10 fresh sage leaves

Instructions

1. Heat the oven to 425°F (220°C). Toss the squash, onion and garlic with the olive oil, salt and pepper on a large rimmed baking sheet and spread in a single layer.
2. Roast for 35 to 40 minutes, turning once halfway, until the squash is tender and deeply caramelized at the edges.
3. Squeeze the garlic from its skins into a large pot, add the roasted squash and onion, the broth and nutmeg, and simmer for 10 minutes.
4. Blend until completely smooth, then stir in the cream and vinegar. Thin with a little more broth if needed and adjust the salt.
5. Melt the butter in a small skillet over medium heat and cook for 3 to 4 minutes, swirling, until it foams and smells nutty and the solids turn golden brown. Add the sage leaves and fry for 30 seconds until crisp.
6. Ladle the soup into bowls and spoon the brown butter and crispy sage over the top. The soup keeps for 4 days in the refrigerator or 3 months in the freezer; freeze it before adding the cream.

2. Spiced Pumpkin Soup with Toasted Pepitas

Canned pumpkin becomes something special once it simmers with ginger, cumin and a little cinnamon, then gets a silky finish from coconut milk. Smoky toasted pepitas on top add the crunch every smooth soup needs.

Servings: 6 · Total time: 45 minutes

Ingredients

• 2 tbsp unsalted butter
• 1 yellow onion, diced
• 1 carrot, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 2 (15-oz) cans pumpkin puree
• 4 cups low-sodium vegetable broth
• 1 tbsp maple syrup
• 1 tsp kosher salt
• 1 cup canned coconut milk, plus extra for drizzling
• 1 tbsp lime juice
• 1/3 cup raw pepitas
• 1 tsp olive oil
• 1/4 tsp smoked paprika

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and carrot and cook for 7 minutes until soft.
2. Stir in the garlic, ginger, cumin, coriander, cinnamon and cayenne and cook for 1 minute until fragrant.
3. Add the pumpkin, broth, maple syrup and salt, bring to a simmer and cook for 20 minutes, stirring occasionally.
4. Blend until smooth, then stir in the coconut milk and lime juice and warm through for 2 minutes. Taste and adjust the seasoning.
5. Meanwhile, toast the pepitas in the olive oil in a small skillet over medium heat for 3 to 4 minutes until they puff and pop, then toss with the smoked paprika and a pinch of salt.
6. Serve the soup with a drizzle of coconut milk and a scattering of pepitas.

3. Wild Mushroom Soup with Thyme Cream

Searing the mushrooms hard in batches is the secret here, building a savory, almost meaty depth before any broth goes in. Dried porcini and a splash of cream round it into a rich, earthy bowl for chilly nights.

Servings: 4 · Total time: 50 minutes

Ingredients

• 1/2 oz dried porcini mushrooms
• 1 cup boiling water
• 1 1/2 lb mixed fresh mushrooms (cremini, shiitake, oyster), sliced
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 2 tbsp all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Soak the porcini in the boiling water for 15 minutes. Lift them out, chop finely, and strain the soaking liquid through a paper towel to remove any grit.
2. Heat the olive oil and 1 tablespoon butter in a Dutch oven over high heat. Add half the fresh mushrooms and cook without stirring for 3 minutes, then stir and cook 3 minutes more until well browned. Repeat with the remaining mushrooms and set aside a handful for garnish.
3. Reduce the heat to medium, add the remaining 2 tablespoons butter and the shallots and cook for 3 minutes. Stir in the garlic and thyme for 1 minute, then sprinkle in the flour and stir for 1 minute.
4. Return the browned mushrooms to the pot with the porcini, strained soaking liquid and broth. Simmer for 15 minutes.
5. Blend about two-thirds of the soup, leaving some texture, then stir in the cream, lemon juice, salt and pepper.
6. Serve topped with the reserved mushrooms and parsley.

4. Roasted Tomato and Red Pepper Soup

Late-season tomatoes and sweet red peppers roast until blistered, concentrating their flavor into a soup that tastes like the last of summer meeting the first cold snap. Serve it with a grilled cheese for the ultimate fall lunch.

Servings: 4 · Total time: 1 hour

Ingredients

• 3 lb ripe plum tomatoes, halved
• 2 red bell peppers, cut into large pieces
• 1 red onion, cut into wedges
• 6 garlic cloves, peeled
• 3 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups low-sodium vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil leaves
• 1 tbsp apple cider vinegar
• 1 tsp sugar (optional)
• 1/4 cup heavy cream (optional)

Instructions

1. Heat the oven to 425°F (220°C). Spread the tomatoes (cut side up), peppers, onion and garlic over two rimmed baking sheets, drizzle with the olive oil and season with the salt and pepper.
2. Roast for 40 minutes, swapping the pans halfway, until the tomatoes collapse and the peppers are blistered and charred at the edges.
3. Scrape everything, including the juices, into a large pot. Add the broth, smoked paprika and red pepper flakes and simmer for 10 minutes.
4. Blend with the basil, vinegar and sugar if using until smooth. Taste and adjust the seasoning.
5. Swirl in the cream if you like and serve hot. The soup freezes well for up to 3 months.

5. Chicken, Leek and Potato Soup

Seared chicken thighs, soft leeks and buttery potatoes make this a complete meal in one pot. Mashing a few potatoes into the broth thickens it naturally, with just a little cream for richness.

Servings: 6 · Total time: 1 hour

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 leeks, white and light green parts, sliced and well washed
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 1/2 lb Yukon Gold potatoes, cut into 3/4-inch cubes
• 6 cups low-sodium chicken broth
• 2 fresh thyme sprigs
• 1 bay leaf
• 1/2 cup heavy cream
• 2 tbsp chopped chives

Instructions

1. Pat the chicken dry and season with 1/2 teaspoon salt and the pepper. Heat the oil in a Dutch oven over medium-high heat and sear the chicken for 4 minutes per side until golden; transfer to a plate.
2. Lower the heat to medium, add the butter, leeks and celery and cook for 8 minutes until soft but not browned. Add the garlic and cook 1 minute.
3. Add the potatoes, broth, thyme, bay leaf, remaining 1/2 teaspoon salt and the chicken. Simmer, partially covered, for 20 to 25 minutes until the potatoes are tender and the chicken reaches 165°F (74°C) on an instant-read thermometer.
4. Lift out the chicken and shred it with two forks. Discard the thyme stems and bay leaf, then mash about a third of the potatoes against the side of the pot to thicken the broth.
5. Return the chicken, stir in the cream and heat through for 2 minutes. Adjust the seasoning and serve topped with chives.

6. Curried Parsnip and Apple Soup

Sweet parsnips and tart apples balance each other beautifully, while mild curry powder and fresh ginger bring gentle warmth. It is smooth, fragrant and lovely with a swirl of yogurt and a few crisp apple matchsticks.

Servings: 6 · Total time: 50 minutes

Ingredients

• 2 tbsp unsalted butter
• 1 yellow onion, chopped
• 1 1/2 lb parsnips, peeled and chopped
• 2 Granny Smith apples, peeled, cored and chopped, plus a few thin matchsticks for garnish
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tsp mild curry powder
• 1/2 tsp ground turmeric
• 5 cups low-sodium vegetable broth
• 1 tsp kosher salt
• 1 tbsp lemon juice
• 1/2 cup plain yogurt
• 2 tbsp chopped fresh cilantro

Instructions

1. Melt the butter in a large pot over medium heat and cook the onion for 5 minutes until soft.
2. Add the parsnips and chopped apples and cook for 5 minutes, stirring often, until they start to color at the edges.
3. Stir in the garlic, ginger, curry powder and turmeric and cook for 1 minute until fragrant.
4. Pour in the broth, add the salt and simmer for 25 minutes until the parsnips are very soft.
5. Blend until silky smooth and stir in the lemon juice. Thin with a little water if it is too thick.
6. Serve with a swirl of yogurt, a few apple matchsticks and the cilantro.

7. Beef and Barley Soup

Deeply browned chuck, mushrooms and chewy pearl barley turn this into the kind of soup that eats like a stew. It rewards a slow Sunday simmer and tastes even better the next day.

Servings: 6 · Total time: 2 hours

Ingredients

• 1 1/2 lb beef chuck, cut into 3/4-inch cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz cremini mushrooms, quartered
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 8 cups low-sodium beef broth
• 1 tbsp soy sauce
• 2 fresh thyme sprigs
• 1 bay leaf
• 3/4 cup pearl barley, rinsed
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the beef dry and season with the salt and pepper. Heat the oil in a Dutch oven over medium-high heat and sear the beef in two batches for 5 to 6 minutes per batch until deeply browned on all sides; transfer to a plate.
2. Add the onion, carrots, celery and mushrooms to the pot and cook for 7 minutes, scraping up the browned bits. Stir in the garlic and tomato paste and cook 1 minute.
3. Pour in the broth, add the soy sauce, thyme, bay leaf and the beef with its juices, and bring to a boil. Reduce to a gentle simmer, cover and cook for 1 hour.
4. Stir in the barley and simmer, partially covered, for 35 to 40 minutes until the barley is chewy-tender and the beef is fork-tender.
5. Discard the thyme stems and bay leaf, adjust the seasoning and stir in the parsley. The barley keeps absorbing liquid, so add extra broth when reheating leftovers.

8. Roasted Cauliflower and Cheddar Soup

Roasted cauliflower brings a toasty flavor that plays perfectly with sharp white cheddar in this velvety, comforting soup. A pinch of cayenne and a little Dijon keep the richness lively.

Servings: 6 · Total time: 55 minutes

Ingredients

• 1 large head cauliflower (about 2 1/2 lb), cut into florets
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 2 cups shredded sharp white cheddar
• 1 tsp Dijon mustard
• 1/4 tsp cayenne pepper
• 2 tbsp chopped chives

Instructions

1. Heat the oven to 425°F (220°C). Toss the cauliflower with the olive oil, salt and pepper on a rimmed baking sheet and roast for 25 to 30 minutes, turning once, until golden. Set aside 1 cup of small florets for garnish.
2. Melt the butter in a large pot over medium heat and cook the onion for 5 minutes. Add the garlic for 1 minute, then stir in the flour and cook 1 minute.
3. Gradually whisk in the broth, then the milk. Add the roasted cauliflower and simmer for 10 minutes.
4. Blend until smooth and return to low heat. Stir in the cheddar a handful at a time until melted, without letting the soup boil, then add the Dijon and cayenne.
5. Serve topped with the reserved florets and chives.

9. French Onion Soup with Gruyère Toasts

Patience is the main ingredient in this classic, as the onions cook slowly until they turn a deep mahogany brown. Topped with toasted baguette and bubbling Gruyère, it is the coziest bowl in the collection.

Servings: 4 · Total time: 1 hour 30 minutes

Ingredients

• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 3 lb yellow onions, halved and thinly sliced
• 1 tsp kosher salt
• 1 tsp sugar
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 6 cups low-sodium beef broth
• 2 fresh thyme sprigs
• 1 bay leaf
• 1 tbsp apple cider vinegar
• 1/2 tsp black pepper
• 8 baguette slices, 1/2 inch thick
• 1 1/2 cups shredded Gruyère

Instructions

1. Melt the butter with the oil in a Dutch oven over medium heat. Add the onions and salt, cover and cook for 15 minutes, stirring occasionally, until they collapse.
2. Uncover, sprinkle in the sugar and cook over medium-low heat for 40 to 45 minutes, stirring every 5 minutes and adding a splash of water whenever the bottom starts to stick, until the onions are deep mahogany brown.
3. Stir in the garlic for 1 minute, then the flour for 1 minute. Gradually add the broth, then the thyme and bay leaf, and simmer for 20 minutes. Stir in the vinegar and pepper and discard the herbs.
4. While the soup simmers, toast the baguette slices on a baking sheet at 400°F (200°C) for 6 to 8 minutes until crisp.
5. Heat the broiler. Set four oven-safe bowls on a baking sheet, fill with soup, top each with two toasts and the Gruyère, and broil for 2 to 4 minutes until bubbling and browned. Serve carefully, as the bowls will be very hot.

10. Sweet Potato and Red Lentil Soup with Ginger

Red lentils melt into the broth as they cook, creating a thick, golden soup with sweet potato and coconut milk. Ginger, cumin and a squeeze of lime keep it bright, warming and easy on the budget.

Servings: 6 · Total time: 45 minutes

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp grated fresh ginger
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 2 tbsp tomato paste
• 1 1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 cup red lentils, rinsed
• 6 cups low-sodium vegetable broth
• 1 tsp kosher salt
• 1 (13.5-oz) can coconut milk
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the oil in a large pot over medium heat and cook the onion for 5 minutes until soft.
2. Add the garlic, ginger, cumin, smoked paprika, red pepper flakes and tomato paste and stir for 1 to 2 minutes until the paste darkens.
3. Add the sweet potatoes, lentils, broth and salt. Bring to a boil, then simmer for 25 minutes until the lentils have collapsed and the sweet potatoes are tender.
4. Blend half the soup for a creamy but textured result, or all of it for a smooth soup.
5. Stir in the coconut milk and lime juice, heat through, and adjust the seasoning. Serve topped with cilantro.

11. Carrot and Coriander Soup

This British favorite pairs sweet carrots with warm ground coriander and plenty of fresh cilantro leaves. A little orange zest lifts the flavor and makes it taste far more refined than its short ingredient list suggests.

Servings: 4 · Total time: 40 minutes

Ingredients

• 2 tbsp unsalted butter
• 1 yellow onion, chopped
• 2 tsp ground coriander
• 2 lb carrots, peeled and sliced
• 1 small Yukon Gold potato, peeled and diced
• 2 garlic cloves, minced
• 5 cups low-sodium vegetable broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Zest of 1 orange plus 2 tbsp orange juice
• 1/2 cup chopped fresh cilantro, divided
• 1/4 cup crème fraîche or sour cream

Instructions

1. Melt the butter in a large pot over medium heat and cook the onion for 5 minutes until soft.
2. Add the ground coriander and stir for 1 minute to toast it.
3. Add the carrots, potato and garlic and cook for 5 minutes, stirring often.
4. Pour in the broth, add the salt and simmer for 20 minutes until the carrots are very tender.
5. Blend with most of the cilantro until smooth, then stir in the orange zest and juice and the pepper. Adjust the seasoning.
6. Serve with a spoonful of crème fraîche and the remaining cilantro.

12. Chicken and Wild Rice Soup

Nutty wild rice, tender shredded chicken and a creamy, thyme-scented broth make this one of the most filling soups on the list. Cooking the rice separately keeps it from turning mushy and soaking up all the liquid.

Servings: 6 · Total time: 1 hour 15 minutes

Ingredients

• 1 cup wild rice blend, rinsed
• 3 cups water
• 1 1/2 tsp kosher salt, divided
• 4 tbsp unsalted butter
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 1 1/2 lb boneless, skinless chicken breasts
• 1 cup half-and-half
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Simmer the wild rice in the water with 1/2 teaspoon salt, covered, for 40 to 45 minutes until tender, then drain.
2. Meanwhile, melt the butter in a Dutch oven over medium heat. Cook the onion, carrots and celery for 6 minutes, then the mushrooms for 5 minutes. Stir in the garlic and thyme for 1 minute.
3. Sprinkle in the flour and stir for 2 minutes, then gradually whisk in the broth. Add the whole chicken breasts and remaining 1 teaspoon salt and simmer for 18 to 20 minutes, until the chicken reaches 165°F (74°C).
4. Remove the chicken, shred it and return it to the pot with the cooked rice. Stir in the half-and-half, pepper and lemon juice and simmer for 5 minutes.
5. Adjust the seasoning and serve with parsley. For leftovers, store any extra rice separately so it does not absorb the broth.

13. Broccoli and Stilton Soup

Bright green broccoli and tangy Stilton are a classic British pairing, and this version keeps the color vivid by adding the florets right at the end. Toasted walnuts on top bring a welcome crunch.

Servings: 4 · Total time: 35 minutes

Ingredients

• 2 tbsp unsalted butter
• 1 yellow onion, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 2 lb broccoli, stems peeled and chopped, florets separated
• 1 small Yukon Gold potato, peeled and diced
• 4 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• 4 oz Stilton, crumbled, plus extra for serving
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• Pinch of ground nutmeg
• 2 tbsp chopped toasted walnuts

Instructions

1. Melt the butter in a large pot over medium heat and cook the onion and celery for 6 minutes until soft. Add the garlic for 1 minute.
2. Add the broccoli stems, potato and broth and simmer for 10 minutes until the stems are tender.
3. Add the florets and simmer for 5 to 6 minutes, just until tender and still bright green.
4. Blend until smooth, return to low heat and stir in the cream and Stilton until melted. Add the nutmeg and pepper, then taste before adding the salt, since Stilton is already salty.
5. Serve topped with walnuts and a little extra Stilton.

14. Tuscan White Bean and Kale Soup with Chicken Sausage

Browned Italian chicken sausage, creamy cannellini beans and tender kale come together in a rustic, brothy soup that is ready in under an hour. A Parmesan rind simmered in the pot adds savory depth with almost no effort.

Servings: 6 · Total time: 45 minutes

Ingredients

• 1 tbsp olive oil
• 12 oz uncooked Italian chicken sausage, casings removed
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 tsp dried oregano
• 1 (14.5-oz) can diced tomatoes
• 6 cups low-sodium chicken broth
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 1 Parmesan rind (optional)
• 1 bunch lacinato kale, stemmed and chopped (about 6 cups)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Grated Parmesan, for serving

Instructions

1. Heat the oil in a Dutch oven over medium-high heat. Add the sausage and cook for 6 to 7 minutes, breaking it up, until browned and 165°F (74°C); transfer to a plate.
2. Add the onion, carrots and celery and cook for 6 minutes. Stir in the garlic, red pepper flakes and oregano for 1 minute.
3. Add the tomatoes, broth, beans, Parmesan rind and sausage and simmer for 15 minutes.
4. Mash about 1 cup of the beans against the side of the pot to thicken the broth, then stir in the kale and simmer for 5 minutes until tender.
5. Remove the rind, stir in the lemon juice, salt and pepper, and serve with grated Parmesan.

15. Roasted Garlic and Celeriac Soup with Crispy Shallots

Celeriac has a gentle celery flavor and turns silky smooth when blended, especially with two heads of sweet roasted garlic. Golden crispy shallots on top add texture and a final hit of flavor.

Servings: 4 · Total time: 1 hour 10 minutes

Ingredients

For the soup

• 2 heads garlic
• 1 tsp olive oil
• 2 tbsp unsalted butter
• 1 leek, white and light green parts, sliced and washed
• 1 large celeriac (about 2 lb), peeled and cut into 1-inch cubes
• 1 Yukon Gold potato, peeled and diced
• 4 cups low-sodium chicken or vegetable broth
• 1 fresh thyme sprig
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp white pepper
• 1 tsp lemon juice

For the crispy shallots

• 3 shallots, thinly sliced into rings
• 1/2 cup neutral oil
• Pinch of kosher salt

Instructions

1. Heat the oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with the olive oil, wrap in foil and roast for 40 to 45 minutes until soft and golden.
2. Meanwhile, melt the butter in a large pot over medium heat and cook the leek for 6 minutes until soft. Add the celeriac, potato, broth and thyme and simmer for 25 to 30 minutes until very tender.
3. For the shallots, place them in the cold oil in a small saucepan, set over medium heat and fry, stirring often, for 8 to 10 minutes until evenly golden. Drain on paper towels and sprinkle with salt; save the shallot oil.
4. Squeeze the roasted garlic into the soup and discard the thyme stem. Blend until very smooth, then stir in the cream, lemon juice, salt and white pepper.
5. Serve topped with the crispy shallots and a drizzle of the shallot oil.