Cooler weather calls for hearty soups by the fireplace to warm you up. Having soup is my go-to when I want something quick and easy to make, nutrient-packed and oh-so-satisfying.
Today I’m going to share with you five delicious soup recipes that I make all the time for my family. So gather your ingredients and let’s start making soup!
Creamy Roasted Harvest Soup
Fall is upon us! ‘Tis the season for all things root veggie, and one of the easiest and tastiest ways to prepare them is in a soup. In this recipe, butternut squash, sweet potato, carrots and bell peppers are roasted to golden perfection, then blended with delicate cream for a silky finish. Perfect for dinner with a loaf of crusty bread, this is one of my go-to meals all fall and winter long.
You’ll need…1 large red onion 1 large butternut squash, peeled and cut into cubes 1 large sweet potato, peeled and cut into cubes 1 bag of baby carrots3 bell peppers (red, yellow, and green), chopped 3 tablespoons garlic, minced 3-4 stems fresh rosemary 1 tablespoon dried oregano 1 tablespoon dried thyme1 tablespoon salt½ tablespoon black pepper2 tablespoons olive oil for roasting2 cups chicken or vegetable broth ⅔ cup heavy creampumpkin seeds and feta cheese to garnish (optional)parchment paperaluminum foil cookie sheet
Preheat your oven to 400°F. Layer a sheet of aluminum foil onto your cookie sheet, then layer a sheet of parchment paper over the aluminum foil.
Place the vegetables on the parchment paper and season with the salt, pepper, thyme, garlic and rosemary. Then drizzle with olive oil and mix everything on the sheet to make sure all the vegetables are evenly coated.
Bake for about 45 minutes or until soft. If desired, broil for the last 5-10 minutes to make sure your vegetables have a nicely roasted exterior to really bring out the flavors.
Transfer the roasted vegetables to a large pot. Add two cups of broth and the dried herbs, bring to a simmer and let it cook for about 10 minutes.
Use an immersion blender to blend everything together to your desired consistency. Finally, mix in the heavy cream, garnish with the pumpkin seeds and feta (if desired), serve and enjoy!
Chicken Tortilla Soup
This recipe gives a Latin-inspired burst of flavor to the quintessential chicken soup. Filled with hearty vegetables and protein, it’s perfect for a sick day, a snow day, or to pack for healthy mid-week lunches! It’s also a great way to use up leftover pre-cooked chicken for a quick and easy weeknight meal.
You’ll need…1 whole chicken, cut into quarters 2 large onions, cut into fourths 3-4 bay leaves 5 tablespoons olive oil 1 tablespoon salt½ tablespoon black pepper 1 tablespoon dried oregano 1 packet Sazon Goya seasoning½ tablespoon cumin½ tablespoon chili powder1/2 tablespoon crushed red pepper flakes (optional) 1 stalk of celery, diced5 large carrots, diced1 cup frozen peas 1 cup frozen corn kernels 1 28 oz. can petite diced tomatoes 1 can black beans, rinsed & drained ¼ cup chopped fresh cilantro, for garnish Crushed tortilla chips, for garnish
First, bring a kettle of water to a boil. Then, in a large pot on medium heat, combine half the oil, bay leaves, onions and chicken. Mix them together and pour boiling water over the chicken until it’s fully covered.
Let it cook for about an hour on medium-low heat, making sure the water stays at a rolling boil while cooking and cover the pot. Halfway through cooking, add the salt and pepper.
Once the chicken is fully cooked, drain the broth into a separate bowl and reserve it for later. After the chicken is cool enough to handle, use your hand to shred the chicken off the bones and set aside.
In a separate pot, sauté the diced carrots and celery in the remaining oil on medium-high heat until tender, then reduce the heat to low, add the frozen corn and peas and continue to stir.
Mix in the beans, diced tomatoes and spices. Then, pour in one cup of the reserved broth at a time until you reach your desired soup consistency. Stir the ingredients together, and add extra salt or pepper to taste.
Garnish with some chopped fresh cilantro and crushed tortilla chips, and enjoy!
Lentils and carrots are simmered until soft, then blended to perfection with garlic, ginger and toasty spices – this soup will warm you from the inside out! Plus, it just happens to be budget-friendly, gluten-free and completely plant-based! What’s not to love about that?
You’ll need…1 cup orange lentils 3 large carrots, peeled and grated1 large onion, diced 2 tablespoons fresh ginger, grated2 tablespoons garlic, minced 3 tablespoons olive oil 1 tablespoon salt ½ tablespoon pepper½ tablespoon cumin1 tablespoon curry powderLemon wedges and chopped parsley to garnish
First, add the lentils to a bowl of cold water to soak. While they are soaking, get started on your soup!
In a soup pot, heat the olive oil on medium, then toss in the diced onion and minced garlic and sauté until translucent – about three to five minutes. Next, add the grated carrots and ginger, stirring occasionally until the carrots start to wilt and turn a light golden brown. Add the lentils and continue sautéing for another minute or so.
Turn the heat up to high and add about three to four cups of boiling water – enough to make sure the water is fully covering the ingredients. Bring it to a boil, then turn the heat to the lowest setting.
Let it simmer for about 45 minutes, until the lentils are fully cooked and the vegetables are soft. You may need to add more water if the lentils get too thick.
After the lentils are fully cooked, turn off the stovetop and add your spices. Then, with an immersion blender, purée your soup until it is at your desired consistency. (Some people like their lentil soup light and smooth, whereas others like it to be a little thicker and chunkier, so it just depends on your preference!) You may also add more spices to taste after mixing.
To serve, ladle into bowls and garnish with the lemon wedges and chopped parsley for the perfect finish.
Rustic Roasted Tomato Soup
Is there anything better on a fall day than a classic cup of tomato soup with toasty bread or a grilled cheese? My go-to version makes the most of oven-roasted tomatoes and fresh rosemary for a nourishing treat.
You’ll need…1 lb tomatoes, cut into wedges 3 tablespoons garlic, minced 3-4 stems fresh rosemary 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon salt½ tablespoon pepper2 tablespoons olive oil for roasting1 can diced or crushed tomatoes 1 large onion, diced 2 tablespoons olive oil for sauteing2 cups chicken broth ⅔ cup heavy cream parchment paperaluminum foil cookie sheet
Preheat your oven to 350°F. Layer a sheet of aluminum foil onto your cookie sheet, then layer a sheet of parchment paper over the aluminum foil.
Place the tomatoes on the parchment paper and season with the salt, pepper, garlic and rosemary. Then drizzle with olive oil and mix everything on the sheet to make sure the tomatoes are evenly coated.
Bake for about an hour, then broil for the last 10 minutes to make sure your tomatoes are nicely roasted.
While the tomatoes are baking, get started on the rest of your soup! In a large pot, saute the diced onion on medium heat until translucent. Mix in the can of tomatoes and cook for 5-10 minutes. Then, add two cups of chicken broth and let it simmer for another 10 min.
Once the roasted tomatoes are done baking, add them to the pot along with the dried herbs. (Don't forget to scrape in all those yummy drippings from the cookie sheet!) Use an immersion blender to blend everything together to your desired consistency. Finally, mix in the heavy cream, and you’re ready to serve!
Thai Curry Soup with Rice Noodles
Delicate rice noodles are soaked in a creamy coconut milk broth that’s packed with an array of sweet, spicy and tangy flavors – this soup will have you dreaming of a trip to Asia! Paired with some fresh and crispy spring rolls, you’ll want to make plenty because everyone will be asking for seconds!
You’ll need…2 tablespoons coconut oil 1 ½ lb boneless chicken breast cut into slices or chunks 1 tablespoon salt ½ tablespoon black pepper3 tablespoons red curry paste1 can coconut milk 6 cups chicken or vegetable broth 1 onion, diced 1 (16 oz) package rice noodles 3 garlic cloves, minced 2 tablespoons ginger, grated 1 red and 1 green bell pepper, diced ½ cup chopped fresh cilantro, for garnish Freshly squeezed lime juice, for garnish
In a stockpot, heat the coconut oil, season the chicken breast with the salt and pepper and cook until golden. Remove the chicken from the pot and set aside in a bowl. (You can also substitute cubed extra-firm tofu for a delicious vegetarian alternative!)
In the same stockpot, sauté the garlic, bell peppers and onions until tender. Add the red curry paste and ginger and stir continuously for about 1 minute. Stir in the coconut milk and chicken broth, mixing until the spices are fully integrated into the liquid.
Add the chicken to the broth mixture on high heat until it starts to boil. Reduce the heat to medium-low and cook for about 10 minutes while stirring occasionally.
Add the rice noodles and let them cook until just tender, usually between 3-5 minutes – but check the cook time on your package of rice noodles to be sure! Once the noodles are cooked, immediately remove your soup from the heat and garnish with plenty of lime juice and fresh cilantro. Enjoy!
Danah is wife to Kareem and mama to their daughter Kinzah (aka Kiki). She was born and raised in Charlotte, NC, and loves all things food, fashion, photography and home decor. After having Kinzah, she created her blog, Mother of Pearl
, where she shares a glimpse into her life as she navigates motherhood and hopes to build a safe space for other mamas to connect. You can follow her on Instagram
What recipes are you craving this fall? Feel free to tell us in the comments! Don't forget to save your favorite recipes, like and share!