As the temperatures drop and the leaves begin to change, there’s nothing more comforting than a warm bowl of soup. Fall is the perfect time to indulge in hearty, flavorful soups that not only warm you up but also nourish your body. In this blog post, we’ve gathered the 10 best fall soup recipes that are cozy, delicious, and easy to make. These soups are perfect for enjoying on a chilly autumn day, whether you’re cooking for yourself or for a crowd.
1. Butternut Squash Soup
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions:
- In a large pot, sauté the onion and garlic until soft.
- Add the butternut squash, vegetable broth, and cinnamon.
- Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and season with salt and pepper.
- Serve hot and enjoy the creamy goodness!
- Butternut squash soup recipe
2. Classic Chicken Noodle Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups egg noodles
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large pot and sauté the onion, carrots, celery, and garlic until softened.
- Add the chicken broth, shredded chicken, thyme, and bay leaf.
- Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the egg noodles and cook until tender, about 8-10 minutes.
- Season with salt and pepper, and remove the bay leaf before serving.
- Enjoy this comforting classic on a cool fall day!
3. Hearty Beef Stew
Ingredients:
- 1 pound beef stew meat, cubed
- 2 tablespoons flour
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 potatoes, cubed
- 2 garlic cloves, minced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- Toss the beef cubes in flour, shaking off any excess.
- In a large pot, heat the olive oil and brown the beef on all sides.
- Add the onion and garlic, and cook until softened.
- Stir in the beef broth, tomato paste, thyme, carrots, and potatoes.
- Bring to a boil, then reduce the heat and simmer for 1-2 hours, or until the beef is tender.
- Season with salt and pepper, and serve hot.
4. Creamy Tomato Basil Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans (28 oz each) crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil and sauté the onion and garlic until soft.
- Add the crushed tomatoes and vegetable broth.
- Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and fresh basil.
- Season with salt and pepper, and serve with crusty bread.
5. Loaded Baked Potato Soup
Ingredients:
- 4 large russet potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions:
- In a large pot, bring the potatoes and chicken broth to a boil.
- Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Use a potato masher to slightly mash the potatoes, leaving some chunks for texture.
- Stir in the sour cream, cheddar cheese, and bacon.
- Season with salt and pepper, and top with green onions before serving.
Keyword: Loaded baked potato soup
6. Roasted Carrot and Ginger Soup
Ingredients:
- 1 pound carrots, peeled and chopped
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the carrots in olive oil, spread on a baking sheet, and roast for 20-25 minutes, until tender.
- In a large pot, sauté the onion, garlic, and ginger until softened.
- Add the roasted carrots and vegetable broth.
- Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and season with salt and pepper.
7. French Onion Soup
Ingredients:
- 2 tablespoons butter
- 4 large onions, thinly sliced
- 4 cups beef broth
- 1/2 cup white wine (optional)
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- 4 slices of French bread, toasted
- 1 cup Gruyere cheese, shredded
Instructions:
- In a large pot, melt the butter and cook the onions over low heat until caramelized, about 30 minutes.
- Add the beef broth, white wine (if using), and thyme.
- Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Season with salt and pepper.
- Ladle the soup into bowls, top with a slice of toasted bread, and sprinkle with Gruyere cheese.
- Place under a broiler until the cheese is melted and bubbly.
8. Tuscan White Bean Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup dried white beans, soaked overnight and drained
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried rosemary
- 1 bunch kale, chopped
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot and sauté the onion and garlic until soft.
- Add the soaked white beans, vegetable broth, diced tomatoes, and rosemary.
- Bring to a boil, then reduce the heat and simmer for 1-2 hours, or until the beans are tender.
- Stir in the chopped kale and cook until wilted, about 5 minutes.
- Season with salt and pepper and serve hot.
9. Pumpkin Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 small sugar pumpkin, peeled, seeded, and cubed
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot and sauté the onion and garlic until soft.
- Add the cubed pumpkin, vegetable broth, cinnamon, and nutmeg.
- Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the pumpkin is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and season with salt and pepper.
- Serve with a sprinkle of cinnamon on top.
10. Spicy Black Bean Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup dried black beans, soaked overnight and drained
- 6 cups vegetable broth
- 2 ripe tomatoes, diced
- 1 green chili, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Prepare the Beans: Soak the dried black beans overnight in a large bowl of water. Drain and rinse them the next day.
- Cook the Beans: In a large pot, combine the soaked black beans and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook the beans for about 1.5 to 2 hours, or until they are tender. Add more broth or water if needed during cooking.
- Sauté the Vegetables: While the beans are cooking, heat the olive oil in a separate pan over medium heat. Add the chopped onion, garlic, and green chili, and sauté until the onion is translucent and the garlic is fragrant.
- Combine Ingredients: Once the beans are tender, add the sautéed onion, garlic, and green chili to the pot with the beans. Stir in the diced tomatoes, cumin, and chili powder.
- Simmer: Allow the soup to simmer for an additional 20 minutes, letting the flavors meld together. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls, garnish with fresh cilantro, and enjoy the hearty, spicy flavors.
Keyword: Spicy black bean soup from scratch
Conclusion
Fall is the perfect season to enjoy warm, hearty soups that not only satisfy your hunger but also nourish your body. Whether you prefer the creamy richness of a butternut squash soup or the comforting taste of a classic chicken noodle soup, these recipes offer something for everyone. Each of these soups is easy to make, full of flavor, and perfect for cozying up on a chilly autumn day.
Incorporating these soups into your fall meal rotation can bring warmth and comfort to your kitchen, as well as provide a healthy and delicious way to enjoy the season’s best ingredients. So, grab your favorite soup pot, pick a recipe from this list, and start cooking. Your family and friends will thank you!
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