Imagine yourself wrapped in a cozy blanket, Ballad in D Minor playing on a loop, and you have a warm bowl of soup to savor every moment of this fall season! To create that scenario, having the perfect, hearty soup recipe packed with different layers of flavor is essential.
If you’re always in love with the fall season and the abundance of nutrient-packed veggies, this is your go-to blog! I’ll share some balanced and creamy soup recipes that are just right for this upcoming dreary weather.
So, stay tuned—you’re about to enter the world of the authentic hint of soupiness!
Classic Fall Soup Recipe: With modern twists
Here is what you are waiting for! I have listed some of the most popular, most loved, and wholesome easy soup recipes. Among these, most are vegetable soup recipes; however, you can also adapt them to your style if you’re a non-veg lover. Follow the instructions, and feel free to add chicken, bacon, or sausages for an extra protein boost. This way, you can turn a vegetable soup recipe into a non-veg one. Let’s get into it!
Butternut Squash Soup with Apple
How good and cozy will it feel to have a good bowl of Gramma’s soup when you are craving something warm? Yeah, we are talking about North America’s famous Butternut squash soup for this coming fall season. Even though butternut squash has a natural sweetness, we have added carrots and apples here for a heavenly flavor.
Serving-4
Key ingredients
- Onion – 1 large, chopped
- Butter – 2 tablespoons
- Leeks – 2 large, chopped (I recommend using the white and light green parts only)
- Butternut squash – 2 cups, finely cubed
- Carrots – 1 cup, diced
- Granny Smith apple – 1, sliced and cubed into 1/4-inch pieces. Also, do not forget to peel it!
- Potato – 1 large, peeled and cubed; you can also add sweet potato if you prefer more sweetness in your soup
- Chicken stock – optional, ¼ cup
- Chives – 2 tablespoons, chopped
- Light cream – 1/2 cup
- Ground nutmeg – 1/4 teaspoon
- Salt and pepper – as per your taste
Preparation
First, take a large pot and melt the butter. Maintain a medium heat. Once the butter has melted, add the onions and leeks. Then, sauté them for about 5 minutes until the onions and leeks are soft. Next, add the potato cubes, squash, diced carrots, and apples one by one. Pour in the chicken stock and bring the mixture to a boil. Cover the pot and cook on medium-low heat for 20 minutes or until the vegetables are soft enough to break with a spoon.
Allow the mixture to cool slightly, then blend the soup in small batches using a blender or use a stick blender directly in the pot. Blend until the soup reaches a creamy, smooth texture. Pour it back into the pot and add cream, nutmeg, salt, and pepper. Simmer gently for 5–6 minutes.
And there you go! You’ve made yourself a warm, delicious bowl of soup to enjoy during the chilly season. Garnish with chopped chives and a splash of cream on top!
This butternut squash soup can also be your guilt-free meal for midnight cravings. It will make you full for longer and also won’t mess up with your diet. If you want more options to beat your midnight cravings, jump into my blog healthy midnight snacks.
Pumpkin Soup with Coconut Milk
Pumpkin is such a nutritious and colorful vegetable that you can enjoy various dishes with it all year round. But nothing can top a mildly spicy pumpkin soup this time of year. And guess what? Even the picky eaters in your house will love it—and the plus point is, it’ll be as healthy as it looks good!
Serving -8
Key ingredients
- Carrots – 3 large, peeled and halved
- Pumpkin– 1 small, peeled and cut into 1-inch cubes (It will be about 4 cups)
- Sweet potato – 1 large, diced
- Red onions – 2 large, halved
- Extra-virgin olive oil – ¼ cup, cold-pressed
- Ground nutmeg – 1 teaspoon
- Sea salt – as per your taste
- Ground coriander – 1 teaspoon
- Ground cumin – 1 teaspoon
- Ground ginger – 1 teaspoon
- White pepper – one pinch or as per your tolerance
- Chicken stock – 1 quart
- Coconut milk – 2 cans (13.5 ounces each)
Preparation
The first step is to prepare the sweet potatoes in a preheated oven at 175 degrees Celsius. Wrap the potato in aluminum foil to preserve moisture. Bake for about 40–45 minutes until they are soft.
Next, prepare the other veggies. Spread the diced pumpkin, carrot, and onions on a baking pan. Add seasonings like salt and white pepper, and brush with extra virgin olive oil. Use the same time frame and strategy. Let them cook until soft; they’ll be done in approximately half an hour.
Once the sweet potato and pumpkin cool down a bit, peel them and put them in a large crock pot. I love using crock pots for making soup, as they simplify the process. Then, add the carrots, onions, and seasonings! Don’t forget to add powdered nutmeg, cumin, coriander powder, and ground ginger to boost the flavor. Also, add salt and pepper to taste. Pour in the chicken stock and coconut milk.
After everything is added, bring the soup to a boil. Now, it’s time to let everyone know what’s cooking. Let the puree simmer on medium-low heat for about 20 minutes; you will know when the mixture starts to smell delicious. That’s it! Turn off the stove, let it cool down a bit, and use a hand blender or immersion blender until it turns into silky smooth, liquid deliciousness! Finish with your choice of dried herbs and a dollop of Greek yogurt.
Learn more: Quick and easy rice recipes for busy Days: 5 budget-friendly meals!
Potato and Bean Soup
Looking for something different? Then this super yum Potato and Bean Soup is your go-to soup recipe. It is rich in flavor and creamy in texture, and the vegetable soup ingredients are my favorite.
Thanks to Joni from the Pyper’s kitchen, I was so inspired by this recipe!
Key ingredients
- Olive oil – 3 tablespoons
- Onion – 1, diced
- Garlic – 3 cloves, minced
- Fennel seeds – 1 teaspoon
- Dried thyme – 1/2 teaspoon
- Smoked paprika – 1/2 teaspoon
- Red pepper flakes – pinch
- Potatoes – 4 cups, diced
- Vegetable broth – 6 cups
- Salt – 1 1/2 teaspoons
- Black pepper – 1/2 teaspoon
- Kale – 4 cups, chopped
- Beans – Preferably 15 oz of two cans, rinsed and drained
- Butter – 2 tablespoons
- Heavy cream /coconut cream – 1/2 cup
- Parmesan cheese– 1 cup, grated
Bacon (or coconut bacon) – 4 slices, chopped and sauteed
Preparation
Warm olive oil in a frying pan over medium heat. Avoid high heat, as olive oil loses much of its food value that way. Add diced onion and grated garlic when the oil is warm, and cook for 5–6 minutes until they’re soft.
This soup recipe suggests cooking in a slow cooker. So, transfer the onion-garlic mix into the cooker, and add all the seasonings one by one: fennel seeds, smoked paprika, thyme, and red pepper flakes. After stirring a bit, add vegetable broth, diced potatoes, salt, and pepper. Stir well to combine.
Now it’s your time to relax. You can choose between two slow cooker options: high for 3–4 hours or low for 6–7 hours.
Check the timer; when there are 10–15 minutes left, add the chopped kale, beans, and your choice of cream. Finish with grated parmesan. Wait until the kale becomes soft. And that’s it! You can serve it with both veg and non-veg toppings, like bacon or coconut bacon. Enjoy!
Roasted Cherry Tomato Soup
Nothing can beat something tangy and warm when the outside of your house starts to look dull! I am a fan of this roasted cherry tomato soup recipe, especially as an evening snack with a grilled cheese sandwich. If you love Thai flavors and want to cook with simple, easy-to-find ingredients, this soup is one of the best soup recipes for you. This easy homemade soup will make you feel at home while bringing a comforting taste to every spoonful. And the good news? This is a veg soup recipe, which is gluten-free and suitable for the Paleo Diet.
If you want more information on the Paleo Diet and other popular diet trends, check out my recent blog, Weight Loss Diet. Hope you enjoy it! Now, let’s dive into the recipe.
Serving – 3/4
Key ingredients
- Cherry tomatoes – 2 cups
- Garlic – 2 cubes
- Onion – 1
- Red bell pepper – 1
- Chili flakes – 1 teaspoon
- Water – ½ cup
- mozzarella cheese- as you like it
- Coconut milk or heavy cream – ¾ cup
- Oregano- as per taste or just a sprinkle
- Salt and pepper – to taste
- Olive oil – 2 tablespoons
Preparation
To start with the preparation, preheat your oven to 200°C. Take a baking tray and toss sliced cherry tomatoes, onion, garlic, and bell pepper. Then season them with chili flakes, oregano, olive oil, salt, and pepper. Let them roast for about 45-50 minutes to get that glazed, caramelized texture.
Then, you can use a blender or a hand blender as your soup maker.
Now, it’s time to cook the puree. Transfer the mixture to a medium-sized saucepan. Cook it over medium-high heat, then add ½ cup of water or more to adjust the thickness. Next, stir in the coconut milk or heavy cream. It will add that extra taste and welcome your palate with a touch of creaminess. Lastly, add mozzarella to make it cheesy and smooth. Finally, adjust the salt and pepper as needed. As I mentioned above, you can serve it with a grilled cheese sandwich or just a crunchy toasted bread for dipping. Also, you can add a dash of sour cream and oregano on top!
Wrap-up
If there is something truly nostalgic about fall and winter, most people remember their mom’s or grandma’s soup recipe, bringing comfort. That’s why I call soups and vegetable broth the true fall staple. Then again, when you want to celebrate the warmth of seasonal ingredients, making a satisfying, perfect bowl of soup can be the best option.
And what’s more satisfying is that you can always give them your own twist. You can have soup as thick, creamy, or clear. With soups and vegetables, you can think outside the box and get creative with unique flavors, like smoky veggies or a cream cheese base, or pair them up with a new blend of spices. So, embrace fall’s blessings from the local farms, keep experimenting with flavors, and let those cozy bowls bring warmth and comfort to your family’s autumn table.
Relish every spoon! Make and enjoy it your way! Happy autumn!
