Rain is on the forecast for this weekend in San Francisco, so we have soothing soups on the brain. A shift in the weather is a great excuse to prepare in-season ingredients in a more comforting manner. Pumpkin, butternut squash, apples, pears, and root vegetables—these are the items that you should be seeking out at the grocery store. Once your basket is filled with fall’s bounty, grab your largest pot and tie on your apron: it’s time to make soup! Build a big batch to share with friends and family or freeze it and enjoy in the future on a busy weeknight. To inspire you to embrace the season and savory soups, here are 13 mouth-watering recipes.
Curried Beet Soup With Tandoori Chickpeas
Travel to India when you make this curried beet soup with tandoori chickpeas. The soup base is ginger, red beets, green curry paste, vegetable broth, and lots of fragrant spices. Coconut milk adds creamy depth and the chickpeas provide a nice crunch similar to classic croutons.
Easy Vegan Ramen
The secret to making a super flavorful and delicious ramen? A super flavorful and delicious broth! This recipe jazzes up store-bought vegetable stock with sautéed ginger, garlic, and onion, dehydrated mushrooms, soy sauce, and miso paste. The longer you let the broth simmer, the more scrumptious it will become, so make it on a day when you’re doing errands around the house.
Chicken Noodle Soup
There is nothing as comforting as chicken noodle soup and when you have the time, I recommend making it entirely from scratch. Start by simmering a whole chicken in water with aromatics. This is the broth base of the soup. Next add classic mirepoix (carrots, onion, celery) and lots of dried herbs. Then, here is where things get complicated, make homemade egg noodles and cook them in the broth. Shred the chicken and add to the pot, then sit back and enjoy the best chicken noodle soup you’ve ever tasted.
Creamy Cauliflower Soup
Only a handful of ingredients are necessary to make this creamy vibrantly colored soup. A head of cauliflower, garlic cloves, onion, kale, and dill are combined to make this healthy delectable dinner in a matter of 20 minutes.
Japan and Italy collide in this detoxing feel-good soup. Dashi is a traditional Japanese fish broth and stracciatella is an Italian version of egg drop soup. Make this soup and you’ll end up with a bowl filled with ribbons of egg, wilted spinach, and chopped scallions. Delish!
Chipotle Black Bean Soup
One ingredient I always have in the fridge? Store-bought salsa. With tortilla chips, it’s a wonderful snack, but it’s also an exceptional flavor enhancer. I add it to scrambled eggs, salads, and even soups, as this recipe does with red chipotle salsa. The salsa packs a flavorful punch in the easy Tex-Mex–inspired soup.
Tofu Pumpkin Soup
This soup is a laksa, a Malaysian dish with Chinese roots that typically consists of rice noodles and a hot curry broth. It requires you to purchase laksa paste, an ingredient that can be found at Asian markets or on Amazon. With pumpkin, broccoli, silken tofu, and a rich coconut milk broth, it’s worth the extra effort.
Leek Soup With Shoestring Potatoes and Fried Herbs
Need to impress company? Make this extremely elegant bone-white leek soup. A creamy puree of milk, leek, and yogurt is topped with crispy salty fries and fried herbs. It’s a show-stopping soup that is worthy of the holiday table.
Slow-Cooker Winter Minestrone
Break out the slow cooker! Dust it off and use it to make winter minestrone with red lentils. Simply place all of the ingredients in the pot and let the slow cooker do its magic. When you come home from work or an afternoon of shopping, your house will be filled with an enticing aroma. It doesn’t get much better than that!
Mushroom Poblano Posole Verde
What I love about this posole recipe is that it is meat free, yet a dish that carnivores can appreciate. Mushrooms add umami, bulgur provides a hearty texture, and the hominy is what makes it a posole. It’s also another example where salsa (in this case salsa verde) enhances the flavor of the soup.
Spicy Sausage and White Bean Soup
No soup recipe roundup is complete without a filling Italian-style white bean soup. This variation is packed with turkey sausage, lots of veggies, diced tomatoes, and tons of green spinach. If you have a parmesan rind, toss it into the broth. It will enhance the overall flavor of the soup and provide a subtle nutty cheesy richness.
Turmeric Carrot Soup
Turmeric is a superfood spice that’s featured in this pretty vegan, dairy free, paleo soup. It takes about two hours to make, so be sure to read the entire recipe before you begin. Make sure you have time to roast the carrots and simmer the vegetables.
Vegan Pumpkin Soup
If you’re a fan of pureed soups, I recommend investing in an immersion blender. The handy stick makes pureeing creamy soups so much easier. You don’t have to transfer any hot liquids to a blender. Once you’ve made the investment, use it to make this vegan pumpkin soup.
What soups do you love to make in the fall? Share with us in the comments.