The 15 Most Delicious Fall Soups

Ingredients:

• 1 tablespoon vegetable oil
• 1 lb Italian sausage
• ½ cup diced onion
• 1 tablespoon minced garlic
• 1 28oz can crushed tomatoes
• 1 32oz box of vegetable or chicken broth
• 2 tablespoons fresh chopped basil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 package tortellini
• 1 cup packed fresh spinach

Directions:

1. Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Sauté until onions are soft.
2. Crumble Italian sausage and garlic with the onion. Cook until sausage is no longer pink.
3. Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
4. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
5. Serve with shredded parmesan.

Ingredients:

• ½ lb ground beef
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup flour
• 2 cups of cubed Velveeta processed cheese, or 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

Directions:

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 tablespoon of butter and add onion, shredded carrots, parsley flakes, basil and celery. Sauté until tender.
3. Add the broth, potatoes, and beef and bring to a boil. Reduce heat, cover, and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet, melt remaining butter and add the flour. Cook and stir for 3-5 minutes or until bubbling. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt, and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Ingredients:

• ¼ cup flour
• 2 cups water
• 4 cups milk
• 1 large celery stalk, chopped
• ½ medium chopped onion
• 8 oz sliced baby portabella mushrooms
• 2 chicken bouillons
• Freshly ground pepper
• Pinch of thyme
• 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
• 2 potatoes, peeled and cubed
• 16 oz cooked chicken breast, diced
• Salt

Directions:

1. Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
2. Pour remaining water and milk into a large pot and slowly bring to a boil.
3. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, and frozen vegetables, then return to a boil.
4. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
5. Remove lid, add potatoes, and cook until soft, about 5 minutes.
6. Add chicken and slowly whisk in slurry, stirring well as you add.
7. Cook another 2-3 minutes until soup thickens, adjust salt and pepper to taste and serve.

Ingredients:

• 4 yellow onions, skins removed and thinly sliced into rings
• 4 tablespoons butter
• 2 tablespoons minced garlic
• 8 cups beef broth
• 1 bay leaf
• 6 slices crusty french bread
• 8-12 slices of gruyere or swiss cheese

Directions:

1. Add butter and onion rings to the largest pan/skillet you have and sauté over medium-high heat for about 10 minutes, or until onions are translucent and start to brown. Cover and cook about 5 minutes longer to let them caramelize a little more.
2. Transfer onions to slow cooker. Add garlic, broth, and bay leaf. Cover and cook on high 3-4 hours or on low 6-8 hours (up until 10.)
3. About 20-30 minutes before serving, preheat oven to 420 °F. Place slices of bread in a single layer on a baking sheet. Place in preheated oven for about 5 minutes, then flip the bread slices over and return to oven for another 5 minutes or so until bread is dried and crunchy. Set aside.
4. Place oven-safe bowls on the baking sheet. Fill each with soup from the slow cooker. Place 2 slices of swiss cheese (overlapping) on top of the soup so the edges are hanging over the sides of the bowls. Bake about 10 minutes until cheese is melted. Serve with crusty bread and garnish with parsley if desired.

Ingredients:

• 1 lb. sweet potatoes
• 1 cups red lentils
• ½ cups dried apricots
• ¼ cups chopped onion or shallots
• ¼ teasooon Thai red chili paste
• 4 cups chicken or vegetable broth
• ¾ cups light coconut milk
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• Chopped cilantro (optional)
• 4 tablespoon pomegranate juice or seeds (optional)

Directions:

1. Place sweet potatoes, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, then reduce to low heat, cover, and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, for 10 minutes.
2. Add coconut milk. Using a blender to puree soup until smooth, in batches if necessary. Stir in salt and pepper, add more if desired.
3. To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using.)

Ingredients:

• 1 tablespoon canola oil
• 1½ cups chopped yellow onion
• 1 tablespoon finely minced garlic
• 1 jalapeño, seeded and chopped
• 1 32oz carton low-sodium chicken broth
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and freshly ground black pepper to taste
• 1¼ lbs boneless skinless chicken breasts
• 1 15oz can diced tomatoes with green chilies
• 1 1/3 cups milk
• 1/3 cup masa harina
• 1 15oz can black beans, drained and rinsed
• 1 15oz can pinto beans, drained and rinsed
• 1 cup frozen corn
• 2/3 cup heavy cream
• ¼ cup sour cream

For serving: 

• Shredded cheese
• Sour cream
• Diced avocados
• Cilantro
• Lime wedges
• Corn tortilla chips

Directions:

1. Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeño and  sauté 3 minutes, adding garlic during last 30 seconds of sautéing.
2. Add chicken broth, chili powder, cumin, paprika, and season with salt and pepper to taste.
3. Add chicken breasts and bring mixture to a boil, then reduce heat to medium, cover pot with lid, and gently boil until chicken has cooked through, about 15 minutes.
4. Remove chicken and allow to rest 5 minutes. Meanwhile, add diced tomatoes with green chilies to pot. Then, in the 2 cup liquid measuring cup used to measure milk, whisk together milk and masa harina until well blended.
5. Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly.
6. Dice chicken and add to pot, then add black beans, pinto beans and corn.
7. Stir in cream and sour cream and cook until heated through.

Ingredients:

• 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
• 1 onion, diced
• 1 red bell pepper, chopped
• 4 slices bacon, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• ½ teaspoon dried thyme
• 2½ cups chicken stock
• ¼ cup crumbled goat cheese
• 2 tablespoons chopped chives

Directions:

1. Preheat oven to 400 °F. Lightly oil a baking sheet or coat with nonstick spray.
   Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper to taste. Gently toss to combine.
2. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring halfway through.
3. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
4. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper to taste. Stir in chicken stock and puree with an immersion blender.
5. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
6. Serve immediately, garnished with bacon, goat cheese and chives.

Ingredients:

1/2 pound of pasta (I used rotini)

• 1 tablespoon oil
• 12 ounces ground Italian sausage
• 1 onion, diced
• 2 cloves garlic, minced
• ½ teaspoon red pepper flake
• 2 teaspoons oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried basil or ½ tablespoon fresh basil, chopped
• 4 cups chicken broth/stock
• 28oz can fire roasted diced tomatoes
• 2 tablespoons tomato paste
• ½ cup cottage or ricotta cheese
• ½ cup freshly shredded parmesan cheese
• 2½ cups mozzarella cheese, shredded

Directions:

1. In a large stockpot, heat the oil on medium heat and cook the Italian sausage, breaking it apart as it cooks with a wooden spoon. Remove sausage from pan and set aside, draining any excess fat.
2. Add the onion to the stockpot and sauté until translucent. Then add in the garlic, and stir for a minute or two.
3. Stir in the red pepper flake and allow to cook for a minute.
4. Stir in chicken broth, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black pepper. The pasta will cook as the soup simmers.
5. Bring the soup to a boil, then reduce the heat to medium-low. Add the Italian sausage back in and allow the soup to simmer for about 30 minutes.
6. Preheat your broiler on high. Make the cheese topping by combining cottage or ricotta cheese, parmesan cheese, and mozzarella cheese.
7. To serve, spoon about 1-2 cups of soup in oven safe bowls. Spread some of the cheese mixture over the top and broil for a few minutes, or until the cheese is all melted and bubbly. Keep a close eye on the bowls of soup as the cheese melts so that it doesn’t burn.

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, chopped
• red pepper flakes to taste
• ¼ cup flour
• 3 cups vegetable broth or chicken broth
• 1 28 oz. can diced tomatoes
• 2 tablespoons tomato paste
• 8oz cheese tortellini
• ½ cup parmesan, grated
• 10 oz spinach, coarsely chopped
• ½ cup heavy/whipping cream or Greek yogurt
• salt and pepper to taste
• ¼ cup basil, chopped

Directions:

1. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
2. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
3. Add the flour and cook for another minute.
4. Add the broth, tomatoes, tomato paste, and tortellini, bring to a boil. Reduce the heat and simmer until the tortellini is tender, about 10 minutes.
5. Add the parmesan, let it melt, add the spinach, let it wilt. Add the cream, season with salt and pepper to taste, remove from heat before adding the basil.

Ingredients:

• ¼ cup butter
• ¼ cup flour
• 2 ½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
• 2 ½ cups milk
• 1 Tablespoon chicken base, or two chicken bullion cubes crushed
• 8 oz cream cheese, softened
• 2 ½ cups chopped rotisserie chicken or cooked chicken breast will work
• ½ cup cooked and chopped bacon
• 1 cup cubed ham
• 2 cups grated Swiss cheese

Directions:

1. In a large sauce pan, melt butter and then add the flour to make a roux. Cook for about a minute.
2. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese.
3. While continuously stirring, bring to a boil and add chicken, bacon and ham.
4. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.

Ingredients:

• 5-6 cups chicken broth
• 6 cups cooked shredded chicken
• 2 15.3oz cans Northern White beans, drained
• 2 cups salsa verde
• 1 tablespoon olive oil
• 2 tablespoons fresh chopped cilantro
• ½ tablespoon poultry seasoning
• 1 teaspoon chili powder
• 1 large yellow onion, chopped/diced
• 4 cloves garlic, minced
• 2 jalapeño peppers, diced (remove the seeds for a milder version, leave the seeds in for a very hot version)
• 1 poblano pepper, diced
• Sour cream, extra jalapeños, shredded cheese, and green onion for garnish

Directions:

1. Heat onion, peppers, and garlic in a large skillet over medium-high heat until the onions are transparent.
2. Add all of the ingredients (except garnish) to a medium pot and bring to a boil. Cover and reduce to a simmer, cooking for 5-10 minutes at least on simmer.
3. Serve hot garnished with sour cream, shredded cheese, and more peppers if desired.

Ingredients:

• 2 tablespoons olive oil
• 1 lb Italian sweet sausage
• 1 medium onion, finely chopped
• 2 large carrots, finely diced
• 1 large potato, finely diced
• 2 cloves garlic, minced
• 2 bay leaves
• 2 15oz cans white cannelini beans, drained and rinsed
• 2 bunches kale, stems removed and roughly chopped
• 52 oz chicken stock
• Salt and pepper, to taste
• 1 loaf baguette bread
• Gruyere and asiago cheese, shredded

Directions:

1. In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
2. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes.
3. Add garlic and beans, and cook for another 2-3 minutes.
4. Add kale, and cook until it becomes slightly wilted.
5. Add chicken stock, season with salt and pepper, and cover with lid.
6. Bring soup to a boil, then reduce heat and simmer for about 45 minutes.
7. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 °F for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don’t leave broiler unattended.
8. Divide soup among bowls and top with a few slices of cheesy baguette.

Ingredients:

• 2 lbs. stew meat
• salt and pepper
• 2 tablespoons oil
• 10 cups water
• 3 mounded tablespoons beef base
• 3 stalks celery, chopped
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 large potato, peeled and shredded
• 3-4 large carrots, peeled and shredded
• 1 cup barley, rinsed

Directions:

1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
2. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
3. Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it–not what you want.)
4. When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 tablespoons beef stock concentrate.
5. Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
6. When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
7. Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender.

Ingredients:

• ½ stick unsalted butter
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• ¼ teaspoon chili powder
• kosher salt
• Black pepper
• 6 ears corn (5 cup kernels)
• 4 cups vegetable stock
• 2 tablespoon fresh lime juice
• ¾ cup sour cream
• 2 tablespoons chopped chipotles in adobo

Directions:

1. In a large pot, heat butter over medium heat. Add onion, garlic, cumin, and chili powder and season with salt and pepper. Cook until softened and golden, stirring, 8 to 10 minutes.
2. Add corn and stock to pot and bring to a boil. Reduce heat and simmer until corn is soft, 4 to 6 minutes more.
3. Working in batches, purée soup in blender until smooth. Whisk in lime juice and ¼ cup sour cream.
4. In a small bowl, combine remaining ½ cup sour cream and chipotle in adobo, letting some streaks of chipotle remain. Dollop on soup and serve.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 10.75oz cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 15oz can black beans, drained and rinsed
• 1½ cups water
• 1 teaspoon ground cumin
• ½ teaspoon dried cilantro
• 1 cup shredded cheddar cheese

Toppings:

• sour cream
• diced tomatoes
• green onions
• cilantro
• lettuce
• diced avocado
• tortilla strips

Directions:

1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.