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It’s souptober and we’re celebrating by bringing you the coziest, creamiest, yummiest soups you can imagine! Nothing is better than curling up with a piping hot bowl of soup after a long autumn day, and this year, we’re bringing you our favorite soup recipes to enjoy during these colder months. From classic to groundbreaking, you’ll crave these recipes all autumn long.
PrintBrie and Cheddar Apple Beer Soup
Thank you Half-Baked Harvest for the recipe!
Ingredients
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3 Tbsp salted butter
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2 Tbsp extra-virgin olive oil
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1 small yellow onion (chopped)
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2 Tbsp fresh thyme leaves
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1 Tbsp chopped fresh sage
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¼ cup all-purpose flour
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2 cups whole milk
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2 cups low-sodium veggie or chicken broth
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1 bottle or can of pumpkin beer
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½ cup apple cider
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1 Honeycrisp apple (chopped)
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4 oz. creamy brie (cubed)
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¼ tsp cayenne
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1 large pinch kosher salt and black pepper
Instructions
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Melt the butter and olive oil in a large pot over medium heat. Add the onion, thyme, and sage and cook until fragrant — about 5 minutes.
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Whisk in the flour and cook until golden, about 1 minute, and gradually whisk the milk in until it’s smooth. Add the broth, beer, cider, apple, and a large pinch of salt and pepper. Bring the mixture to a simmer, reduce the heat to medium, and cook uncovered until the apple is tender — about 10 minutes.
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Remove the soup from the stove and puree it in a blender.
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Return the soup to the stove and set it over low heat. Stir in the cheddar cheese and brie until it’s melted and creamy. Finally, add in the cayenne.
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Ladle the soup into the bowls and top them with a little extra cheddar and fresh thyme.
Quinoa Soup
Thank you Platings + Pairings for the recipe!
Ingredients
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2 Tbsp olive oil
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½ medium onion (diced)
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3 medium carrots (peeled and diced)
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2 stalks celery (diced)
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4 garlic cloves (minced)
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4 cups bone broth
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1 15-oz. can chickpeas (drained and rinsed)
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1 + ¼ cup quinoa (uncooked and rinsed well in a fine mesh colander)
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1 14.5-oz. can diced tomatoes (undrained)
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1 8-oz. can tomato sauce
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1 Tbsp Italian seasoning
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Pinch red pepper flakes
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2 cups fresh spinach (coarsely chopped)
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1 + ½ cups half and half
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Salt and pepper
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Parmesan cheese (for topping)
Instructions
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Heat the oil in a large saucepan or dutch oven over medium-high heat. Add the onion, carrots, celery, and garlic. Season with salt and pepper and saute, stirring occasionally for 5-7 minutes, or until the vegetables are soft.
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Add the stock, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and pepper. Bring the mixture to a boil, reduce the heat, and simmer, partially covered for 20-25 minutes.
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When it’s ready to serve, stir in the spinach and cream. Top the soup with grated parmesan.
Vegan Pumpkin Soup
Thank you Jessica in the Kitchen for the recipe!
Ingredients
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1 + ½ Tbsp oil or butter
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1 medium onion (diced)
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3 garlic cloves (minced)
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2.5 lb. pumpkin (seeds removed and chopped into 1-2 inch cubes)
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½ tsp allspice
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1 tsp sea salt
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¼ tsp ground black pepper
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½ tsp fresh thyme leaves
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½ tsp cayenne pepper
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2 cups vegetable broth
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1 can coconut milk
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2 tsp lime juice
Instructions
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Turn your crockpot on to warm it up while you prep your ingredients.
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Add the oil or butter in, then the onion, garlic, pumpkin, allspice, sea salt, ground black pepper, thyme, cayenne pepper, vegetable broth, and coconut milk. Stir to combine.
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Set the crockpot to high for 4 hours or low for 8 hours to let the vegetables cook down together. Finally, stir in the lime juice and let it cool for about 5 minutes.
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Turn your slow cooker off and use your immersion blender, blending all the ingredients until they’re fully smooth.
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Garnish with coconut milk, parsley, and cayenne on top, if you want.
Beef and Barley Soup
Thank you Woman’s Day for the recipe!
Ingredients
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2 Tbsp olive oil
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1 lb. lean beef stew meat
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Kosher salt
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Pepper
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1 large onion
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2 garlic cloves
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1 Tbsp tomato paste
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4 carrots
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2 stalks celery
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½ small rutabaga
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6 sprigs fresh thyme
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2 bay leaves
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10 cups water
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¾ cup pearl barley
Instructions
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Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium-high heat. Season the beef with ½ teaspoon of both salt and pepper. Working in batches, brown the beef for 10 minutes total and transfer it to a bowl.
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Reduce the heat to medium, add the onion and remaining tablespoon of oil, and cook, covered, stirring occasionally for 5 minutes. Stir the garlic and cook for 1 minute. Add the tomato paste and cook, stirring for 1 minute.
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Return the beef and any juices to the pot along with the carrots, celery, rutabaga, thyme, and bay leaves. Add the water, ½ teaspoon of salt, and ¼ teaspoon of pepper, and bring everything to a boil. Reduce the heat and simmer until the meat and vegetables are tender, 1 – 1 + ½ hours.
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Meanwhile, cook the barley according to the package directions. Drain and set aside.
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Discard the thyme and bay leaves from the soup. Use two forks to gently break the beef into smaller pieces, then stir in the barley.
Pork and Cider Stew
Thank you Woman’s Day for the recipe!
Ingredients
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2 medium sweet potatoes
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3 small parsnips or carrots
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1 cup chopped onions
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2 lb. boneless pork shoulder
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1 large Granny Smith apple
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¼ cup flour
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¾ tsp salt
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½ tsp dried sage
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½ tsp thyme
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¼ tsp pepper
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1 cup apple cider
Instructions
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Layer the sweet potatoes, parsnips, onion, pork, and apple in a large slow cooker.
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Stir in the flour, salt, sage, thyme, and pepper in a small bowl to mix. Add the cider and stir until smooth. Pour the mixture over the meat and vegetable.
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Cover and cook on low for 7-9 hours, or until the pork and sweet potatoes are tender when pierced.
Spanish Garlic Soup
Thank you Abra’s Kitchen for the recipe!
Ingredients
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¼ cup olive oil
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8 garlic cloves (sliced)
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¼ tsp salt
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2 tsp smoked paprika
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2 Tbsp white wine
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4 cups chicken stock
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2 large eggs (beaten)
Homemade Croutons:
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1 cup bread (sliced into cubes)
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2 Tbsp olive oil
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½ tsp smoked paprika
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¼ tsp sea salt
Instructions
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Preheat the oven to 350°F.
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Toss the bread cubes with olive oil, paprika, and salt. Spread them out into a single layer on the baking sheet and bake for 15 minutes, or until browned. Allow them to cool and set aside.
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In a large pot over medium-low heat, add the olive oil and garlic. Slowly simmer the garlic for about 3 minutes until it’s fragrant but not browned. Add the salt and wine and cook to burn the alcohol off for an additional 2 minutes.
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Add the paprika and stir. Next, add the chicken stock and bring it to a boil, reduce the heat, and simmer for 10 minutes.
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In a small bowl, whisk 2 eggs and drizzle them slowly into the soup to cook for 2 minutes.
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Serve immediately and add a few croutons on top.
Which soup recipe is your favorite? Comment below!
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