What’s a more perfect meal to have in the fall and winter than soup? Soup is an ideal way to use up meat or produce that is going to go bad and cooks up to a warm, comforting, delicious meal that will you make you feel cozy as you’re curled up on the couch with blankets, binge-watching Netflix. Here are 10 soups for fall we can all enjoy!
Classic, easy, tasty and comforting. All the things you want in soups for fall. Even better, homemade chicken noodle soup smokes the canned stuff by miles!
Dice 1 medium yellow onion and mince 3 cloves of garlic. Add onion, garlic, and 2 Tbsp. olive oil to a large pot, sauté over medium heat for 5 minutes. While that’s cooking, peel and chop carrots (1/2 lb) and celery (1/2 bunch), and add them to the pot.
Prep your chicken, thaw, wash and remove any excess fat (use a softer part of the meat like breasts but with bone-in), then add these to the pot along with 1 bay leaf, 1 tsp dried basil, 1/2 tsp parsley, 1/2 tsp thyme, some black pepper, and eight cups of water.
Cover pot, bring to a boil over high heat, then reduce heat to low and let simmer for an hour. You want the chicken to shred easily, so the broth needs to bubble the whole time.
Remove chicken from pot, using forks, pull the meat away from the bone and shred it slightly. Flavor broth with 2-3 tsp. of salt, a little at a time. Add your 6 oz. of egg noodles (unless you made your own) to the broth, turn the heat again, and boil for about 7 minutes or until noodles are tender. Return shredded chicken to pot, taste, season as needed, and serve hot!
Seriously pumpkin is overrated; butternut squash is the fall-go-to, especially with this simple, creamy decadent fall soup.
To make the squash easier to work with, cook it slightly beforehand, such as roasting it in the oven at 350 degrees for 20 minutes or microwaving it for 10 minutes or so. This will make peeling the skin, and cutting the squash into small cubes more manageable.
After squash prep, take 2 large yellow onions, peel and chop them. Sauté’ them in a large saucepan with olive oil to precook them for a while or put them in with the squash while it cooks in the oven beforehand. In small batches, place your squash, onion, and garlic in a food processor with vegetable broth (3-3 1/2 cups total) and coconut milk (1/2 cup total), and puree until smooth.
Transfer puree to a large saucepan, add 1/2 tsp salt, 1/4 tsp pepper, and 3 tbsp. parsley, heat on low-medium heat, do not boil. Serve warm and garnish with thyme.
For a sweeter butternut squash soup, flavor with brown sugar, vanilla extract, and cinnamon.
The three sisters are corn, squash, and beans, a quintessential fall soup, passed down by the Iroquois. It’s a nutritional, tasty delight, that can be vegan, or vegetarian-friendly or easily made with a meat of your choice. We’re going to omit the meat in this recipe and go straight for the veg-friendly kind, but feel free to cook any meat you wish (pork is the recommended one).
Start with 1 medium yellow squash and dice it. If needed, cook it beforehand to make it easier, then set aside. Dice 1 large onion and sauté in 2 tbsp. oil in a large saucepan until translucent. Add 3 cloves of minced garlic, and sauté for 2-3 minutes.
Add squash, vegetable stock, and broth to saucepan,(add meat at this time if you made it) and bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes while covered. After 30 minutes, add 1 can of drained pinto beans, 1 can drained black beans, 1 can of chopped tomatoes, 2 cups of fresh or frozen corn and 1 can roasted green chiles. Cook uncovered, over medium heat for roughly 40 minutes or until stew is thick.
Season with salt, pepper, cilantro. Serve hot and enjoy!
A warm, cheesy, cozy delight that will have you full-on flavor and comfort.
This recipe is super duper easy. Start by melting 1/4 cup butter in a saucepan while sautéing 1/2 medium chopped onion. After a few minutes, sprinkle 1/4 cup of flour in and cook over medium heat for 1-2 minutes. This will thicken the roux.
Whisk in 2 cups half-and-half (or coconut milk) and 2 cups chicken (or vegetable) broth. Add broccoli that has been finely chopped to make 3 cups and carrots that have been cut julienne (or the shredded kind from the store). Cook for 25 minutes until veggies are tender.
Add salt, pepper and 1/2 tsp nutmeg to really make the flavor pop. If you want a creamier soup, puree half of it, then add it back to the saucepan and return to low heat. Add sharp cheddar cheese so you can taste it as opposed to mild. Serve alongside bread and enjoy!
For a healthy soup that uses the garden’s crops and its leftovers try this leaner, yet still delicious soup.
Starting with a saucepan or stockpot, pour 1 tbsp. olive oil in on low heat. When the oil is heated a little, add 2 peeled, sliced carrots, 1 leek sliced (white part only), and 2 diced celery stalks. Cook over medium heat for 5 minutes, stirring occasionally.
Add 2 minced garlic cloves and 1 1/2 fresh thyme. Cook for another 5 minutes.
Next add 3 red quartered potatoes, 1 cup of baby spinach, 1/4 tsp salt, and 1/4 tsp red and black pepper and continue to cook for 3 minutes. Then add 9 cups of water, 2 small chopped zucchinis, and 1 cup of green beans, 1/2 cup small pasta, and 2 plum tomatoes that have peeled and seeds removed. Cook for an additional 8 minutes.
While the soup is cooking, you’ll want to make the basil topping. Place 1 tsp olive oil, 1 cup of fresh basil leaves, and 3 tsp grated parmesan cheese, and 1/4 tsp salt and pepper. Blend mixture until smooth, then swirl into the soup just until combined. Serve while hot and enjoy this hearty soup!
Everyone loves a hearty tortilla soup. It offers a unique blend of veggies, spices, and textures to break up the monotony of meals this fall while being a filling and comforting dish.
Start by preheating the oven to 375 degrees.
In a glass dish, place 2 skinless, boneless chicken breast. Drizzle with 1 tablespoon olive oil. In a small bowl mix 1 1/2 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Sprinkle part of this seasoning on the chicken.
Bake chicken until thoroughly cooked, about 15-2o minutes. Remove from oven, cut into cubes and set aside.
Heat 1 tbsp. in a large pot over medium-high heat. Add 1 cup diced onion, 1/4 cup diced red and green bell peppers, 3 minced garlic cloves. Add the remaining dry seasoning mixture. Add extra chili powder (1/4 tsp), then stir seasoning and vegetables until cooked and golden brown, approximately 5 minutes.
Add cubed chicken, 1 10 ounce can of diced tomatoes and green chilis, including the juice. Add 4 cups of low-sodium chicken broth and 4 cups of hot water and 3 tbsp. tomato paste. Stir everything until combined and bring to a boil. Reduce the heat to a low and add cans of drained black beans.
On the side, mix 3 tbsp. cornmeal and 1/2 cup of water. Pour into pot and let simmer for 10-15 minutes. Add salt and seasoning as needed for taste.
For the tortilla part, take 5 small corn tortillas, cut them into strips of 2-3 inches, and add them to the soup just before serving. Turn off the burner, but leave the pot on the stove to stay warm as you serve it into individuals bowls. Top the soup in the bowls with diced avocado, diced red onion, sour cream, and chopped fresh cilantro.
For a different flavor, this fall try this Italian inspired soup that contains a mix of different vegetables, not just your celery, carrot, potato combo, paired with cheesy pasta and Italian sausage. This flavorful dish will you prepare you for winter hibernation, aka never leaving your house during a Netflix binge.
Start with 1 link of sweet Italian sausage, place it in a large pot over medium-high heat and sauté it in oil for 10 minutes or until browned.
Next add 5 cups of beef stock, 1/3 cup water, 1/2 cup red wine, and 1 cup chopped carrots. Also add 1/2 tsp dried basil and oregano, and 1 cup tomato sauce (your preference but try something without competing flavors).
Bring to a boil, reduce heat and simmer for 30 minutes, skimming the surface for excess fat residue.
Add 1 cup chopped zucchini, 1 green bell pepper chopped, and 1 tbsp. fresh parsley for taste. And of course, add the 8 ounces of cheese tortellini. Simmer for another 10 minutes or until tortellini is cooked. Serve by pouring into separate bowls, garnish with cheese and enjoy!
Potato soup is the definition of comfort food. Let’s all take a second to be thankful for all the ways we can potatoes, especially in a creamy, flavor fall soup like this one.
For this recipe, you’ll need 6 cups peeled and diced Russet potatoes (brown baked potato kind that holds its consistency better). Place potatoes, 1 medium onion chopped, 3 medium carrots peeled and sliced, and 2 stalks celery chopped in a large pot. Add 1 (32 ounces) carton of chicken or vegetable broth to the pot. Salt and pepper to taste.
Cover pot and bring to boil over medium-high heat, then reduce to medium and cook for another 15-2o minutes until potatoes are tender enough to be pierced with a fork.
While this is cooking, in a saucepan melt 1/3 cup butter over medium heat, add 1/3 cup flour and whisk while cooking for 1 minute. While whisking add 2 1/2 cups milk, slowly, stirring constantly until mixture bubbles and begins to thicken.
When the potatoes are soft, add the roux to the pot with the veggies and stir. Potatoes should break down into soup, making a thick, creamy consistency. If not, continue to cook until they do so. Add sour cream and mix well.
Serve soup with bacon or ham, sharp cheddar cheese, and chopped green onion. As soup sits cold it will thicken. To eat the leftovers thin it a little with milk or water. Serve hot and enjoy!
Lentil stew is one of the healthiest, and most flavor fall soup recipes, with the added bonus of being super versatile in vegetable options. Because lentils take a while to cook, this stew can simmer for an extended period of time, absorbing all the flavors, filling your home with a delightful aroma.
Sauté 1/2 cup chopped onion in 2 tbsp. vegetable oil, in a saucepan, for a few minutes, Rinse and drain 1 cup dry lentils. In a saucepan combine lentils with 3 1/2 cups chicken or vegetable broth. Remember lentils take longer to cook than most so consider simmering these for a while before adding everything else.
Add 1 can of peeled, diced tomatoes, 1 cup peeled and chopped golden Yukon potato, 1/2 cup peeled chopped carrots, 1/2 cup chopped celery, and 1 tsp dried parsley, 1 tbsp. dried basil, 1 garlic clove minced and a dash of pepper.
Simmer everything for 45-50 minutes, until lentils and vegetables are tender. Serve hot and enjoy! Lentil stew is also a great leftover!
A classic never dies. And as always, its best served with grilled cheese. How can you have a more perfect meal than this?
Heat 2 tbsp. olive oil in a large saucepan. Add 2 onions, peeled and chopped, 1 carrot peeled and finely diced, and 1 clove garlic, peeled and crushed. Cover for 10 minutes and cook until carrots soften.
Score bottom of tomatoes with a sharp knife, then place in boiling water for 2 minutes. Transfer them a bowl of cold water, remove the skins. Chop tomatoes and place them in the saucepan, by pushing them through a sieve to remove the pits.
Add tbsp. sugar, salt, and pepper stir and cook for 5 minutes. Add 1 liter of veggie stock, bring to a boil then simmer for another 10 minutes or until everything has turned to a smooth liquid consistency.
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