7 Delicious Autumn Soup Recipes
When the season starts to change and the leaves begin to show a different hue, the weather gets a bit colder. With a brisk chill in the air, many of us warm up by eating hearty soups filled with autumn vegetables. Whether they're puréed, chunky, or classic favorites like minestrone, soups are made in abundance during the colder months - and we want to make sure you've got some warm and tasty recipes planned.
One of the best thing about soups is that they taste better the next day, once all the flavors have had time to meld - making them the ideal leftover. With so many benefits of soup, we put the Culinary Content Network and our staff to the test and here are some of the highlights:
Creamy Ham and Wild Rice Soup Recipe
Try adding rice to your soup to make it extra hearty and delicious.
Cilck here to see the Creamy Ham and Wild Rice Soup Recipe
Lemon-Chicken and Pepe Soup Recipe (pictured above)
Inspired by a multitude of Greek and Italian flavors, this dish is like a soup, salad, and pasta dish all-in-one. While hearty and warming, it has a light touch from the lemon and fresh herbs.
Cilck here to see the Lemon-Chicken and Pepe Soup Recipe
Minestrone Soup Recipe
Try this classic soup recipe to warm up with fall vegetables.
Cilck here to see the Minestrone Soup Recipe
Pumpkin Shrimp Bisque Recipe
With pumpkin as a main ingredient, this soup tastes like fall.
Cilck here to see the Pumpkin Shrimp Bisque Recipe
Slow-Cooker Italian Sausage, White Bean, and Kale Soup Recipe
For an easy way to prepare soup, try this Tuscan-inpired soup in a slow-cooker.
Cilck here to see the Slow-Cooker Italian Sausage, White Bean Soup, and Kale Soup Recipe
Chicken Corn Chowder Recipe
Creamy corn and chicken are combined to make this warming fall soup.
Cilck here to see the Chicken Corn Chowder Recipe
Autumn Bean Soup with Greens Recipe
Serve this comforting, hearty bean soup in squash bowls for a more festive look!
INGREDIENTS
2 tablespoons unsalted butter
4 cloves garlic, minced
2 carrots, chopped
1 medium onion, chopped
8 cups low-sodium chicken broth
3 cups butternut squash, peeled and diced
3-4 plum tomatoes, chopped
2 15-ounce cans pinto, garbanzo or other beans
3 cups fresh spinach, coarsely chopped
Salt and pepper to taste
DIRECTIONS
To make squash bowls:
Preheat oven to 425 degrees F. Cut the bottom portion of the butternut squash. Scoop out seeds and loose flesh. Pour 1/2 inch water into a glass baking dish large enough to hold the squash. Place squash cut-side down in the water. Bake until the flesh is tender when gently poked with a knife, about 30 minutes. In a heavy duty fry pan, melt 1 Tbsp. butter or olive oil. Add squash cut side down and cook until nicely browned.
To make the soup:
Melt butter in a Dutch oven over medium high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are lightly browned, 5 to 7 minutes. Add broth, squash, tomato, salt and pepper and bring to a boil. Reduce heat to simmer and cook until the squash is very soft, about 20 minutes.
Transfer 3 cups of the soup to a blender and puree until smooth. Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until beans are heated through and the spinach is wilted, about 5 minutes.
Recipe Details
Servings: 8
-The Daily Meal
