Happy soup season! When temperatures drop, soup is a natural and easy addition to your weekly menu. Why do we love soups? Let us count the ways:

• After prep, soups are usually easy to leave to cook and simmer while you deal with … having kids.

• Soups also have delicious leftover potential.

• And most soups offer a seamless (read: sneaky) way to add a few more veggies to your life. 

Here are five soups that will add a cozy touch to your fall evenings. 

Slow Cooker Chicken Noodle Soup 

This one is perfect for even the youngest foodies. Everyone should love the chunks of chicken and crowd-pleasing noodles. Bonus: this one is also great for kiddos and adults recovering from a cold. 

Via damndelicious.net

Ingredients: 

• 1 1/2 pounds boneless, skinless chicken breasts

• Kosher salt and freshly ground black pepper, to taste

• 8 cups chicken stock

• 4 cloves garlic, minced

• 1 onion, diced

• 3 carrots, peeled and diced

• 3 stalks celery, diced

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• 2 bay leaves

• 8 ounces spaghetti, broken into thirds

• Juice of 1 lemon

• 2 tablespoons chopped fresh parsley

For the full recipe, click here. 

Roasted Butternut Squash Soup

Transform a fall veggie into a creamy and decadent dinner. 

Via aheadofthyme.com

Ingredients: 

• 1 large butternut squash

• 2 carrots

• 3 stalks of celery

• 1 large onion

• 5 cloves of garlic

• 6 sage leaves

• 6 sprigs of thyme

• 1 sprig of rosemary

• 1/4 teaspoon cayenne red pepper powder (or less, if you do not want a little kick)

• salt and pepper, to taste

• 2 tablespoons olive oil

• 3 + 1/2 cups vegetable stock

For the full recipe, click here. 

Broccoli Cheese and Potato Soup

A lighter spin on a fall classic, this take on broccoli cheese subs in potato so you don’t have to add as much cream. The result is just as delicious. 

Via skinnytaste.com

Ingredients: 

• 1 small onion, chopped

• 1 medium carrot, chopped

• 1 celery stalk, chopped

• 2 cloves garlic, minced

• 1 tbsp butter

• 2 tbsp flour, AP, whole wheat or gluten-free flour

• 2 1/2 cups less sodium chicken broth, or vegetable broth

• 1 cup fat free milk

• 2 medium potatoes, peeled and diced small

• 1/4 tsp kosher salt and fresh pepper

• 4 cups about 2 heads broccoli florets, chopped into small pieces

• 1-1/2 cups reduced fat shredded sharp cheddar

• 2 slices 2% American cheese

• 1 tbsp Parmesan cheese

For the full recipe, click here. 

Cozy Autumn Wild Rice Soup

We can’t pass up anything that says cozy right there in the title. Save this one for a chilly night. You’ll thank us later. 

Via gimmesomeoven.com

Ingredients: 

• 6 cups vegetable stock (or chicken stock)

• 1 cup uncooked wild rice*

• 8 ounces baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 1 large (about 1 pound) sweet potato, peeled and diced

• 1 small white onion, peeled and diced

• 1 bay leaf

• 1 1/2 tablespoon Old Bay seasoning

• 3 tablespoons butter

• 1/4 cup all-purpose flour

• 1 1/2 cups milk

• 2 large handfuls of kale, roughly chopped with thick stems removed

• Kosher salt and freshly-cracked black pepper

For the full recipe, click here. 

Tomato Soup with Parmesan Croutons

Offer your family an elevated version of a classic. Serve with parmesan croutons or warm grilled cheese. 

Via thepioneerwoman.com 

Ingredients: 

Soup

• 1 tbsp. Butter

• 1 tbsp. Olive Oil

• 1 clove Garlic, Minced Fine Or Grated

• 1 whole Onion, Finely Diced

• 3 whole Large Carrots, Peeled And Finely Diced

• 2 tbsp. Tomato Paste

• 3 cans (28 Ounces Each) Whole Tomatoes

• 32 oz. fluid Vegetable Or Chicken Broth

• 1 c. Water

• 1/2 c. Heavy Cream

• Salt And Pepper, to taste

• 2 tbsp. Minced Fresh Parsley

• 2 tbsp. Chopped Fresh Basil

Croutons

• 1/2 whole Baguette, Sliced Into Rounds

• 1/2 c. Freshly Shredded Parmesan Cheese

• Fresh Basil, For Garnish

For the full recipe, click here.