With Fall in the air, soups are a wonderful way to stay warm and cozy this season. Plus, some soups are just plain delicious and can help to soothe a sore throat or rehydrate the body.
Today we are sharing 6 soups that we know you or your family will love. From cheesy to chicken, and everything in between, we think these soups will offer something for everyone’s taste buds.
1. Butternut Squash Soup
- 2 tablespoons butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 (32 oz) container chicken stock
- salt and pepper to taste
- Melt butter in a large pot.
Add onion, celery, carrot, potatoes, and squash. Cook until lightly browned.
- Add chicken stock to cover vegetables and bring to a boil.
- Reduce heat to low, cover pot, and simmer until the vegetables are tender. (approx 40 minutes)
- Transfer the soup into a blender and blend until smooth.
- Return to pot to salt and pepper and add any stock to achieve desired consistency.
2. Tomato Basil Soup
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- ¼ cup plus 2 tablespoons olive oil
- 1 tbsp kosher salt
- 1 ½ tsp freshly ground black pepper
- 2 chopped yellow onions
- 6 garlic cloves, minced
- 2 tbsp unsalted butter
- ¼ tsp crushed red pepper flakes
- 28 oz canned plum tomatoes, with juice
- 4 cups fresh basil leaves
- 1 tsp fresh thyme leaves
- 1 quart chicken stock or water
- Preheat oven to 400 degrees Fahrenheit. Combine fresh tomatoes, ¼ cup olive oil, salt, and pepper. Spread into a single layer on a baking sheet, and roast for 45 minutes.
- Use an 8-quart stockpot over medium heat to sauté onions and garlic with 2 tbsp. of olive oil, butter, and red pepper flakes for 10 minutes, or until the onions begin to brown.
- Add canned tomatoes, basil, thyme, and chicken stock to the stockpot.
- Add in the oven-roasted tomatoes, including liquid.
- Bring to a boil and simmer uncovered for 40 minutes.
- Pass through a food mill fitted with the coarsest blade.
- Taste for seasoning, and serve hot or cold.
3. Loaded Potato Soup
- 6 strips (uncooked) bacon cut into small pieces
- 3 Tablespoons butter (unsalted or salted will work)
- 1 medium yellow onion, chopped
- 3 large garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 ½ lbs gold potatoes, peeled and diced into pieces no larger than 1”
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoon salt
- 1 teaspoon ground pepper
- ¼ - ½ teaspoon ancho chili powder
- ⅔ cup sour cream
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)
- Place bacon pieces in a large Dutch Oven over medium heat, and cook until bacon is crisp and browned.
- Remove bacon pieces and set aside, leaving the fat in the pot.
- Add butter and chopped onion. Cook over medium heat for 3-5 minutes or until onions are tender.
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the ingredients in the pot, and stir until smooth (use whisk if needed).
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Reduce heat to simmer and transfer approximately half of the soup into a blender. Purée until smooth.
- Return the puréed soup to the pot, and add sour cream and reserved bacon pieces. Stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives.
4. Seven Bean Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 clove garlic, diced
- 2 stalks celery, chopped
- 1 cup dried 7 bean mix (or a mix of dried green lentils, pinto beans, navy beans, black eyed peas, red lentils, kidney beans and black beans)
- 4 cups vegetable stock
- 2 cups water
- 28 oz canned, diced tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons chili powder
- salt and pepper to taste
- chopped parsley for garnish
- Soak the dried bean mix in cold water for at least 12 hours. Drain and rinse the beans well. Set aside.
- In a large soup pot, add the olive oil, onion, celery, and garlic. Cook until onion and celery become translucent. Add beans, tomatoes, tomato paste, chili powder, vegetable stock, and water.
- Bring to a boil and reduce heat to medium-low. Simmer, stirring occasionally, for 90 minutes or until the beans are fully cooked and softened.
- Season with salt and pepper. Garnish with fresh diced parsley. Serve with a side of warm, crusty bread.
***Note: You can also use canned beans instead of dried beans. Simply use 3 cups of canned beans instead of the 1 cup of dried beans, and reduce your simmering time to a maximum of 15-20 minutes.
5. Chicken Tortilla Soup
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 tablespoons minced garlic
- 2 jalapenos, finely diced
- 6 cups low-sodium chicken broth
- One 14.5-ounce can of fire-roasted diced tomatoes
- One 14.5-ounce can of black beans, rinsed and drained
- 3 chicken breasts, boneless and skinless
- 2 limes, juiced, plus wedges for garnish
- Salt and freshly ground black pepper
- 1 cup roughly chopped, fresh cilantro leaves
- One 8-inch flour tortilla, grilled, cut into thin strips
- 1 avocado, pitted and sliced
- 1 cup shredded Monterey cheese
- In a large saucepan, heat the vegetable oil. Add the onions and cook for 2 minutes.
- Once the onions have softened, add the garlic and jalapenos, and cook for another minute.
- Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
- Once at a boil, lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes.
- Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
- Add lime juice and fresh cilantro to the pot.
- In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
6. Broccoli and Cheddar Soup
- 4 tbsp. butter
- 1 medium yellow onion, chopped
- 2 stalks celery, thinly sliced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- Kosher salt
- Freshly ground black pepper
- 1 large head of broccoli, finely chopped
- 1 large carrot, grated
- 2 cups whole milk
- 3 cups shredded cheddar, plus more for garnish
- Baguette, for serving
- Melt butter in a large pot over medium heat. Add onion and celery and cook until soft, about 5 minutes.
- Whisk in flour and let cook for 1 minute.
- Slowly add chicken broth and season with salt and pepper.
- Stir in broccoli and carrots. Bring to a boil and reduce heat to low.
- Let simmer until vegetables are tender, about 20 minutes.
- Slowly add milk and bring to a simmer, then stir in cheddar.
- Season with salt and pepper and top with more cheddar. Serve with baguette.
We hope you try a few of these delicious recipes for yourself! If you do, remember to comment below or send us an email with your results. We always love to hear your feedback!
Butternut Squash Soup Recipe by: All Recipes
Tomato Basil Soup Recipe by: Food Network
Loaded Potato Soup Recipe by: Sugar Spun Run
Seven Bean Soup Recipe by: The Simple Green
Chicken Tortilla Soup Recipe by: Food Network
Broccoli and Cheddar Soup Recipe by: Delish