It’s Soup Season: Top 6 Soups to Savor This Fall

As the air becomes a bit brisk, it’s time to reach for some warm, comfort dishes. This season’s soups not only embrace the rich flavors of autumn but also incorporate trendy ingredients and cooking techniques. From savory to slightly sweet, here are some must-try soups for the fall.

Lasagna Soup

Ingredients:

• 1 pound Italian sausage (or ground beef)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or vegetable broth
• 2 cups uncooked pasta (preferably broken lasagna noodles)
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish

Instructions:

1. In a large pot, brown the sausage over medium heat. Add the onion and garlic, cooking until the onion is translucent.
2. Stir in the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer.
3. Add the uncooked pasta and cook according to the package instructions until al dente.
4. Serve in bowls with a dollop of ricotta, a sprinkle of mozzarella, and fresh basil on top.

Lasagna soup combines the classic flavors of lasagna in a comforting, spoonable form. It’s a great dish for gatherings, and its cheesy richness makes it a crowd-pleaser.

Pumpkin and Sage Soup

Ingredients:

• 1 medium pumpkin (or 2 cans of pumpkin puree)
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon fresh sage (or ½ teaspoon dried sage)
• Salt and pepper to taste
• Olive oil

Instructions:

1. If using fresh pumpkin, cut it in half, remove the seeds, and roast until tender. Scoop out the flesh.
2. In a pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft.
3. Add pumpkin, broth, sage, salt, and pepper. Simmer for 20 minutes.
4. Blend until smooth, then stir in coconut milk. Heat through and serve warm.

This soup captures the essence of fall with its creamy texture and earthy flavors. The combination of pumpkin and sage creates a cozy dish perfect for chilly evenings.

Creamy Sweet Potato and Carrot Soup

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 4 carrots, peeled and diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 1 cup coconut milk
• Optional toppings: pumpkin seeds, cilantro

Instructions:

1. In a pot, sauté onion and garlic in olive oil until soft.
2. Add sweet potatoes, carrots, broth, ginger, cinnamon, salt, and pepper. Bring to a boil, then simmer until vegetables are tender (about 20 minutes).
3. Blend until smooth, then stir in coconut milk. Adjust seasoning and serve with toppings.

This vibrant soup is both sweet and savory, offering a nutritious boost while being incredibly satisfying. The ginger and cinnamon provide warmth, making it a quintessential fall dish.

Mushroom and Barley Soup

Ingredients:

• 2 cups mixed mushrooms, chopped
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley
• 6 cups vegetable or beef broth
• 2 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• Olive oil

Instructions:

1. Heat olive oil in a large pot. Sauté onion, carrots, and celery until soft.
2. Add mushrooms and garlic, cooking until mushrooms are tender.
3. Stir in barley, broth, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until barley is tender (about 30-40 minutes).
4. Adjust seasoning and serve warm.

Mushroom and barley soup is a hearty option, perfect for the fall. The nuttiness of barley pairs beautifully with the umami flavors of the mushrooms, creating a dish that’s both nutritious and delicious.

Spicy Tomato and Chickpea Soup

Ingredients:

• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Olive oil
• Fresh parsley for garnish

Instructions:

1. In a pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft.
2. Stir in crushed tomatoes, chickpeas, broth, cumin, paprika, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Serve hot, garnished with fresh parsley.

This soup delivers a warm kick, making it perfect for those chilly fall nights. The combination of chickpeas and tomatoes creates a satisfying, protein-rich meal.

Cider-Infused Butternut Squash Soup

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, diced
• 2 apples, peeled and diced
• 4 cups vegetable broth
• 1 cup apple cider
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until translucent.
2. Add squash, apples, broth, cider, cinnamon, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the squash is tender (about 20-25 minutes).
3. Blend until smooth and serve warm.

This soup is a celebration of fall flavors, combining the sweetness of apples with the earthy notes of butternut squash. The addition of apple cider adds a delightful depth that will impress your guests.

As fall approaches, these trendy soups offer a delicious way to embrace the season. Each recipe highlights seasonal ingredients and comforting flavors, from the beloved lasagna soup to sweet potato and carrot creations. Whether you’re enjoying a quiet evening at home or hosting a fall gathering, these soups are sure to satisfy and warm you up. So grab your ingredients, gather your loved ones, and enjoy the comforting embrace of fall in a bowl!