SWEATER WEATHER! Comfort food, hearty stews, knitted sweaters, wool socks, I could go on! What isn’t to love? Here are some recipe ideas for fall soups you can eat while cuddled up under a blanket by the blazing fire.
The BEST part about soups is that you can usually toss the ingredients into a slow cooker in the morning, set it on low, and it’s all ready to go once you get home! Or you can pull out the Instant-Pot after work and put it together in under half an hour. We want an easy-to-make meal that keeps us full. Because we all know: the days are getting shorter, the weather is getting colder, and we’d much rather be spending more time with the ones we love than at a hot stove.
Pumpkin Soup: You may see everything “pumpkin spice” in the fall, but a creamy, roasted pumpkin soup is the perfect fall meal. It’s got plenty of vital nutrients, and pairs perfectly with a hot and crispy sandwich straight off the panini press.
Sweet Potato Soup: One of my favorite foods of all time is sweet potato. It’s hearty, it’s a little sweet, and it complements many different flavors! You could even go to the sweet and spicy route with this soup.
Butternut Squash Soup: Similarly to pumpkin soup, this winter squash makes for a buttery, savory soup that will keep you warm and toasty. The butternut squash has earthy and nutty flavors are perfect for the fall.
The perfect fall soup that dishes up one of the best flavors of the season! It's vegan, too!
Extra-virgin olive oil
large yellow onion
peeled, seeded, and cubed
fresh ground pepper
Butternut Squash Soup
Heat the oil in a large pot over medium heat.
Add the onion, salt, and pepper (to taste) and sauté until soft, about 5-8 minutes.
Add squash and cook until it starts to soften, occasionally stirring, for 8-10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds-1 minute. Add 3 cups of the vegetable broth.
Bring to a boil, cover, and reduce to a simmer. Cook until the squash is tender, which should be about 20-30 minutes.
Let the soup cool slightly and pour the soup into a blender and pulse until smooth. Work in batches if you need to. If the soup is too thick, add up to 1 cup more broth and blend. Season to taste.
Serve with chopped parsley, toasted pepitas, and crusty bread
Split Pea Soup: The Rescuers Down Under has a scene where a cricket uses a fallen pea from the human’s restaurant to make an entire pot of split pea soup in a thimble. He then serves it to the tiny animals dining atop the restaurant’s chandelier, and I have to say, it really made me want that split pea soup. If you make it, we would recommend using more than one pea. Pair it with some good bread and cheese, and you’ll be all set!
Lentil Soup: This is perfect if you’re a vegetarian, or you just want to take advantage of protein-packed lentils. My family friend Sheryl always makes it in the fall, and her kids are always excited to be eating it for days.
Beef and Vegetable Soup: One of my mom’s best fall recipes is a beef and vegetable tomato-based soup. Okay, it’s more like a stew. It’s great the first night, but even better the second or third day when you reheat it for lunch. It’s chock-full of celery, carrots, peas green beans, corn, onions, and canned tomatoes. Top with good, crusty bread or tortilla chips.
Creamy Chicken Noodle Soup: I used to be an advocate of broth-based chicken noodle soup, but then I tried a cream-based alternative and I never looked back. It’s velvety and creamy, everything you’d want in a fall soup. However, if you’re dairy-free, the classic broth-based soup can be just as yummy. We like to use the low-sodium chicken broth and season the soup to our own taste.
French Onion Soup: Any dishes that involve a floating glob of decadent cheese? Count me in. Although it’s not a particularly thick soup, it has very savory and rich flavors complimented by the crispy croutons and melted cheese. It’s an easy soup that you can even toss it in the crockpot in the morning and have it ready once you get home!
Creamy Chicken and Wild Rice Soup: There’s nothing that keeps you satisfied and full quite like chicken and rice soup. It’s also great if you’re gluten-free and trying to avoid noodles. Soups like this are perfect for those snowy winter days or a brisk fall sunset on the porch. The steam is rising from your hot bowl of soup. You’re wrapped in a fuzzy blanket. The dog’s snoring at your feet. I’m sorry, what were we talking about?
Tomato Soup: This is a classic you can eat with gooey grilled cheese (made with extra sharp cheese, of course) fresh off the skillet. I just made it the other day, and it was surprisingly simple! And so much better than the watery, sodium-stuffed soup from the can!
Cheddar and Broccoli Soup: This is one of my favorites, and I used to eat it every Sunday after church. And when you make it yourself at home with fresh ingredients, it's that much better!
Corn Chowder: This is such a versatile chowder, typically made with corn, onion, celery, milk, or cream. You can also add ingredients like potatoes, pork, fish, or chicken
Thai Coconut Curry Soup: With fresh flavors like ginger, lemongrass, red curry, and cilantro, this flavorful Thai soup has the perfect combination of spicy curry and creamy coconut milk.
Ready to start making some fall soups? We sure are! Whether it’s cream-based, broth-based, or something of your own creation, get creative and channel your inner chef. Be sure to share your favorite fall soup recipes with the ones you love on FamilyApp!