When the leaves start falling, I start craving soup. As soon as I hear the crunch under the my toes, I need a steaming mug in my hand. Blended, chunky, thin or thick, it doesn’t matter. What matters is having a few quarts of soup in my fridge at the ready when the craving strikes. A warm bowl of homemade soup is pretty much the only way to scoff at the first signs that winter will indeed be returning once again.
If soup is part of your fall menu, and if you’d like to expand your repertoire, here are a few of my favorite recipes.
This is my golden standard, a creamless, vegetarian soup that satisfies all the way through the soul. It’s great for sick kids and sad kids. My kids love it in their school lunches and have even been known to request it for snack. Roasting the butternut squash takes more time, but makes a huge difference in flavor and sweetness.
Is it cheating to count chili as a soup? Who cares? There’s nothing traditional about this rainbow pumpkin chili, so we might as well add it to this soup round up. The pumpkin makes this dish sweet and colorful. It’s definitely a fun thing to serve to adult trick or treaters on Halloween. Consider it for your next tailgating.
Did I have you at bacon or at creamy tomato? Regardless of which camp you’re in, this is a soup you have to try making. It’s as easy to throw together as it is delicious and indulgent. I make it for myself for lunch often when I want to treat myself. Yesterday, with two sad sick girls stuck at home, this creamy tomato bacon soup was key in bringing smiles to their faces.
Do I really need to include this soup in this list? Why yes. Of course I do. Who doesn’t love a rich bowl of homemade chicken noodle soup, studded with alphabet noodles? You can dress it up with tortellini or dress it down with the kids’ favorite pasta. Or just have it plain, with a few carrots and celery chunks. I use chicken backbones that I get at my local butcher as the base of this soup. I caramelize the bones in the pan to begin the recipe, then layer on your typical onions, carrots and celery. This is my insurance against winter, the medicine that I stock in my freezer.
Last winter, I made it my mission to expand my soup repertoire. This Tuscan White Bean Soup was my favorite addition. I keep it meat free to have it last a full week in the fridge, but you could throw some crumbled sausage or bacon bits if it strikes your fancy. The beans pack it with protein, and give it some great texture. This soup is a riot of color in a bowl, and a great addition to your repertoire.
If you dig around in my archives, you’ll find plenty more soups to get you inspired. And stay tuned for more! This year, I plan on adding some more exotic soups to my rotation. I’m dreaming of Thai inspired soups with coconut bases and a generous hint of spice.