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When the weather gets cold outside, it’s always nice to have a warm bowl of soup ready for you. While there are many different types of soup recipes to try, these 10 are considered to be some of the best soup recipes that anyone could ever taste.
1. The Vegetable Soup Recipe.
This heart-healthy soup recipe is not only vegan and gluten free, but it is also full of fiber and protein. Perfect for those who like to eat healthy as well as those who are looking to lose weight.
The vegetable soup recipe calls for cooked brown rice (which can be cooked ahead of time), beans, potatoes, carrots, onions, tomatoes, kale and cabbage. There are many optional ingredients as well such as celery, mushrooms and parsley.
Ingredients:
2 teaspoons vegetable oil
8 cups water or low-sodium vegetable broth (vegetable bouillon may be substituted)
1 cup chopped onion
3 carrots, sliced into ¼ inch rounds
3 potatoes, diced into ½ inch pieces
1 cup cooked brown rice (optional)
4 cups chopped kale or Swiss chard
2 tablespoons parsley (optional)
Cooking Directions:
Heat oil in a large pot over medium heat. Add the onion and cook for 3-5 minutes until soft and translucent. Stir in carrots and cook for 3 minutes. Add potatoes, vegetable broth, salt, pepper and bay leaves. Bring to a boil then reduce heat to medium-low. Cover pot with lid partially off allowing steam to escape. Simmer until vegetables are tender (about 30 minutes).
Stir in rice (if using), beans, kale and chard. Cook 5 minutes, or until kale is wilted.
Discard bay leaves before serving. Salt and pepper to taste.
2. The Onion Soup Recipe
This French onion soup recipe has been a favorite at the “Gray Lady” for a long time now and it’s easy to see why! Made with beef broth, red wine, onions and topped with croutons and melted cheese, this soup is great for when you want something comforting or when you are in the mood for something different.
Ingredients:
1 tablespoon olive oil
5 cups thinly sliced onions (about 5 medium)
½ teaspoon salt
3 tablespoons red wine vinegar or sherry vinegar
4 cups beef broth
1 cup water
½ teaspoon dried thyme
4 slices baguette, cut diagonally ½ inch thick
2 cups grated Swiss cheese (about 8 ounces)
Cooking Directions:
Heat oil in a large saucepan over medium heat. Add onions and salt; cover and cook, stirring occasionally, until softened about 10 minutes. Uncover and continue to cook, stirring frequently, until onions are lightly browned about 15 minutes longer. Increase heat to medium-high; stir in vinegar and cook 1 minute or until slightly reduced. Add broth, water, and thyme; bring just to a boil Reduce heat to low. Simmer uncovered 20 minutes.
Preheat broiler. Ladle soup into four ovenproof bowls or crocks. Top each with a baguette slice and sprinkle about ½ cup cheese evenly on top of each. Broil until cheese is melted and bubbly, 3-4 minutes
3. The Pumpkin Soup Recipe.
This pumpkin soup recipe comes from allrecipes.com and combines curry powder and coconut milk to give it a nice flavor. This pumpkin soup recipe makes 4 servings and is the perfect soup for those who like fall flavors!
Ingredients:
3 cups pumpkin puree (canned pumpkin)
1 1/4 cup chicken broth
1 1/2 cup water
1 teaspoon salt, or to taste
1/2 teaspoon cumin
1/4 teaspoon cinnamon
3 tablespoons red curry paste (more if desired)
1 cup coconut milk (canned)
Cooking Directions:
Combine pumpkin, chicken broth, water, salt, cumin and cinnamon in a large saucepan over medium heat. Bring to a boil then reduce heat to medium-low. Cover saucepan with lid partially off allowing steam to escape. Simmer 10 minutes or until pumpkin is tender.
Remove from heat; stir in curry paste and coconut milk; return to heat and simmer 3 minutes stirring occasionally. Serve soup hot topped with cilantro, if desired.
4. The Sweet Potato Soup Recipe
This one is a great soup to make if you like sweet flavors. It’s also easy to make and will leave your stomach satisfied! Made with canned chicken broth and coconut milk, this sweet potato soup makes 4 servings.
Ingredients:
1 tablespoon vegetable oil
4 cups canned chicken broth (low sodium)
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
3 cups peeled and diced sweet potatoes (about 3 medium)
1 tablespoon minced fresh garlic
1 cup canned coconut milk (low-fat)
Cooking Directions:
Heat oil in a stock pot over medium heat. Add the chicken broth, salt and pepper; bring to a boil. Add the sweet potatoes and garlic; reduce heat to medium-low. Cover pot partially with a lid allowing steam to escape. Simmer until potatoes are tender about 20 minutes.
Add coconut milk to stockpot and stir well before serving.
5. The Potato Soup Recipe
This potato soup recipe is so easy, you’ll wonder why you haven’t made it before! With only four ingredients and an amount of time that’s hard to believe (only 30 minutes!) this soup will be one of your go-to recipes.
Ingredients:
5 cups cubed potatoes (about 2 pounds)
1/2 teaspoon salt
3 1/2 cups water
1 1/2 cups milk
In a large pot, combine potatoes, salt and water. Bring to a boil over high heat; reduce heat to medium-low and partially cover the pot. Simmer until potatoes are fork tender about 20 minutes. Stir in milk then use an immersion blender or regular blender to puree until smooth.
7. The Roasted Red Pepper Soup Recipe.
If you like fall flavors, this roasted red pepper soup recipe is great for you! Made with simple ingredients and a unique blend of savory seasoning, this soup makes 4 servings.
Ingredients:
2 cups chopped roasted red peppers (jarred)
1 tablespoon olive oil
1/2 cup chopped onions (about 1 medium)
1 clove garlic, minced
1 teaspoon fresh thyme leaves
4 cups vegetable broth (low-sodium)
2 tablespoons dry sherry (optional)
Cooking Directions:
Heat oil in a saucepan over medium heat. Add onions and garlic; cook and stir until tender about 5 minutes or according to package directions. Stir in thyme, red peppers and broth and bring soup to a boil over medium-high heat. Reduce the heat to medium-low and simmer 15 minutes.
Transfer blender (in batches if necessary) filled halfway with hot soup into a bowl; cover blender with kitchen towel until blended. Blend until smooth then stir in sherry (if desired).
8. The Corn Chowder Recipe.
If you like the flavor of sweet corn, this soup is for you! With a nice combination of ingredients and creaminess, this recipe makes 8 servings.
Ingredients:
2 teaspoons olive oil
2 pounds frozen corn kernels (about 6 cups)
1/2 cup chopped onion
1 1/4 teaspoon ground cumin
3 cups half-and-half cream
1 teaspoon salt, or to taste
In a blender, combine the olive oil, onion and corn. Puree until smooth then transfer to a stockpot. Stir in half-and-half, cumin and salt; bring to a simmer over medium heat. Cook 5 minutes or until soup is hot enough to serve.
Serve hot.
9. The Creamy Leek and Potato Soup Recipe.
This hearty soup is a great treat for anyone that likes creamy foods! Made with simple ingredients, this recipe makes 4 servings.
Ingredients:
1 tablespoon butter
2 tablespoons olive oil
1 cup chopped leeks (about 2 medium)
1/8 teaspoon pepper
1/8 teaspoon salt
6 cups unsalted chicken stock (divided)
2 medium baking potatoes, peeled and cubed
In a saucepan, heat butter and oil over medium heat. Add leeks; cook and stir until tender about 3 minutes then add 4 1/2 cup broth. Bring to a boil then reduce heat to medium-low and simmer 5 minutes. Add potatoes and the remaining broth; bring to a boil over high heat. Reduce heat to medium-low, partially cover pan with lid and simmer until potatoes are tender about 15 minutes.
Transfer 1 cup of potato mixture to a blender (in batches if necessary) filled halfway with hot soup; cover blender with kitchen towel until blended. Blend until smooth then stir into the soup in the pot.
Serve hot.
10. The Hearty Vegetable Chowder Recipe.
This hearty vegetable chowder recipe will have any vegetable lover feeling good! Made with fresh vegetables and a creamy broth, this recipe makes 8 servings.
Ingredients:
4 cups chopped baking potatoes (about 2 pounds)
1 cup coarsely chopped leeks, white part only (about 1 large)
1/2 teaspoon salt, or to taste
3 cups vegetable broth (low-sodium)
1/2 cup diced carrot (about 1 medium)
1/2 cup diced celery (about 1 stalk)
1/4 cup chopped green onions plus 2 tablespoons, sliced (optional garnish) 3 tablespoons all-purpose flour
6 ounces shredded cheddar cheese (optional garnish)
In a large saucepan, combine potatoes, leeks and salt. Pour broth over vegetables then bring to a boil over high heat. Reduce heat to medium-low, partially cover pan with lid and simmer until potatoes are tender about 15 minutes. Add carrots, celery and green onions; return to a boil then stir in flour until mixture is thickened slightly about 2 minutes.
Transfer 1 cup of soup to a blender (in batches if necessary) filled halfway with hot soup; cover blender with kitchen towel until blended. Blend until smooth then stir into the chowder in the pot.
Garnish individual serving bowls with cheddar cheese and sliced green onions, if desired.
We hope you’ve enjoyed this roundup of the best soup recipes for fall. If there are any other hearty soups that we didn’t mention, please share them with us in the comments section below!