Here is a curated collection of comforting Greek soups perfect for cooler autumn days. A warm bowl of soup can be nourishing, simple to prepare and deeply satisfying. Greek soups offer a wide range of flavours and textures, from light broths to hearty legume-based bowls. This round-up includes classics and variations that suit many diets and skill levels in the kitchen.
Whether you want a quick weeknight meal, a make-ahead freezer-friendly option, or a starter for a holiday table, these recipes deliver. Many Greek soups are rustic, wholesome and built from pantry staples, making them ideal when you want something cozy without fuss.
Below you’ll find helpful tips for preparing and storing soups, followed by a selection of favourite Greek soup recipes for fall.
Great soup tips and helpful hints
- Scale recipes easily: most soups can be halved, doubled or increased further. Your main limits are ingredient availability and pot size.
- Feel free to substitute: soups are forgiving. If you’re out of onions, try leeks; no kale, use swiss chard. Unlike baking, soup allows flexible swaps.
- Freezing works well: most soups freeze nicely. The main exception is those finished with avgolemono (egg-lemon) sauce — freeze before adding the sauce and finish after reheating.
How to freeze soup
For soups that include avgolemono, freeze them before adding the egg-lemon sauce and finish with the sauce after reheating. For other soups, portion them into freezer-safe bags or containers. Lay bags flat to freeze, then stand them upright to save space and make them easy to find. Reusable plastic containers or empty ice-cream tubs also work well for family-sized portions.
The best Greek soup recipes for fall
Fakes — Greek lentil soup
Fakes is a traditional Greek lentil soup often served on meatless days. It’s simple, economical and surprisingly flavorful given its modest ingredients. Green or brown lentils are commonly used; avoid red lentils if you prefer distinct beans, as they tend to dissolve. Some families soak and pre-boil lentils for digestion, but this step can be skipped for convenience.
Avgolemono — Greek chicken soup with egg-lemon sauce
Avgolemono is a beloved Greek comfort soup. A simple chicken broth, rice (arborio works well) and a silky egg-lemon emulsion make a nourishing bowl that tastes like home. Using a whole chicken adds richness and economy, but legs and thighs are fine too. The ingredient list is short: chicken, onion, celery, carrot, rice, eggs and lemon.
Fasolatha — Greek white bean soup
Fasolatha is a hearty soup made with white beans and vegetables, often thickened slightly and brightened with lemon. Dry beans are preferred for texture and flavour, but canned beans work in a pinch—just rinse them before adding. Serve with fresh bread and olives for a complete, simple meal.
Revithosoupa — Greek chickpea soup
Revithosoupa is a beloved chickpea soup featuring tender chickpeas and sliced carrots. A squeeze of fresh lemon added after cooking gives it a bright finish. This soup is straightforward and hearty; canned chickpeas make it even quicker to prepare.
Yiouvarlakia — Greek meatball soup
Yiouvarlakia are tender meatballs mixed with rice and simmered in broth, finished with avgolemono for a rich, silky soup. Because the meatballs are boiled, they stay moist and are ideal for children and adults alike. Dunking bread in the broth is highly recommended.
Spinach and rice soup
This simple, nutritious soup uses common pantry and fridge staples. It’s quick, affordable and versatile—swap spinach for chard or kale, add chickpeas for protein, or omit cheese to keep it vegan. It makes an easy family meal without sacrificing flavour.
Borlotti bean soup
When fresh borlotti beans are available, they make an excellent, flavourful soup. Dry beans work too—soak overnight. This soup is quick with fresh beans and makes a generous batch that’s perfect for freezing and reheating.
Fish soup (Psarosoupa)
Psarosoupa highlights fish as the star—white fish like cod works well—combined with carrot, celery, fennel, a touch of pasta and olive oil. A squeeze of lemon brightens the broth, creating a fresh, comforting dish perfect for cooler evenings.
Trahana soup with chicken
Trahana is a cracked-wheat pasta available sweet or sour. This recipe uses sweet trahana cooked in a simple chicken broth with shredded chicken. The texture is comforting and the flavour subtle, making it a soothing autumn favourite.
Mung bean soup
Mung bean soup (psilofasola or rovitsa) is nutritious, economical and quick—mung beans don’t require pre-soaking. A splash of lemon at the table brightens the bowl, and bread on the side is ideal for dipping.
Hilopites soup
Hilopites are small square egg noodles that cook quickly in a simple broth. Served with grated mizithra, romano or parmesan, this soup is ready in about 15 minutes and makes a satisfying, speedy meal. Store-bought or homemade hilopites are both delicious.
Fasolatha with tomato
This tomato-based fasolatha is straightforward and hearty. Canned beans speed up the process if you need a quick meal. It stores and freezes well, so it’s useful for meal prep and busy weeks.
Manestra
Manestra combines small pasta shapes or orzo with a tomato broth. It’s nostalgic, simple and filling. Choose small noodles and watch cooking time carefully so they remain tender without becoming mushy.
Yiouvarlakia avgolemono and tomato
This regional variation adds a touch of tomato passata to the yiouvarlakia broth for a gentle tomato note and pretty colour. Rolling the delicate meatball mixture is a soothing step that yields tender, flavourful results.
Artichokes and peas in an egg-lemon sauce (Αγκινάρες με αρακά αυγολέμονο)
This vegetarian dish comes alive with frozen artichokes and peas for convenience. Finish with avgolemono for a bright, creamy sauce. Serve with bread, olives and a simple salad for a seasonal, satisfying plate.
Sour trahana soup with tomato
Sour trahana gives this tomato-based soup a distinct tang that may not suit everyone, but fans love its unique character. If sour trahana isn’t your preference, use sweet trahana for a milder version.
Fide soup (Fithe soup)
Often called Greek penicillin, fide soup is the ultimate comfort bowl—simple, quick and soothing. My version uses olive oil, water and vermicelli or fide noodles. Ready in about 10 minutes, it’s a reliable go-to when you need warmth and ease.
Black-eyed pea soup with kale
This spicy, hearty soup combines black-eyed peas, kale and chili for adjustable heat and bold flavour. It’s versatile, freezer-friendly and nourishing—swap greens as needed and enjoy the restorative qualities of this robust bowl.
Cream of tomato soup
Homemade cream of tomato soup is rich and velvety without needing cream. Topped with crumbled feta for a Greek touch, it pairs beautifully with a grilled cheese or crusty bread for a comforting meal.
Mason jar split pea soup with rice
This layered mason-jar version of split pea soup is a great gift or make-ahead option—just add water and cook. The combination of split peas, rice, stock powder and spices stores well and looks attractive when prepared in a jar.
More great recipe collections
Explore additional recipe collections for inspiration and easy meal planning:
A month of Mediterranean diet meals
Best traditional Greek dips and spreads
Best bread recipes