Call it cliché, but the minute September hits, I can’t wait to start making soup. Sure, it may not be *that* cold out yet, but there’s something about the nostalgia of the season that comes flooding back with every bowl I make. (That and there’s always gazpacho for warmer days, right?)
While I have a go-to list of fall soup recipes I lean on, I’m always up for refreshing it. (After the year we had, a refresher definitely felt in order!) Therefore, I took it to the internet to add a few more into rotation for this season, and I’m here to share my winning options with you today.
So in the name of all that’s cozy and comforting, let’s dive in, shall we?
An oldie, but a goodie, this soup always sounds like a good option. For this recipe specifically, underneath the bubbly layer of melted cheese (which I love oh-so-much) you’ll find two *secret* additions that make it really hit the spot. (Click the link below to see what I’m talking about!)
It wasn’t until later in life that I discovered my love for mushrooms. (And I’m so glad I did!) This vegan and gluten-free soup is one of the reasons for this, because of its creamy consistency and nourishing ingredients. It’s safe to say I will be making this once the first day of chilly temps hits.
Speaking of something I came to love later in life, soba noodles also make the list. I love their slurp-able qualities, especially when floating in a flavorful, savory broth. For cold season coming up, I’m convinced this is a perfect antidote!
My grandma used to make a variation of this recipe when we’d visit her on winter days. In fact, just looking at this recipe, I can practically taste the familiar herby goodness greeting my mouth. I like this rendition both for its flexibility (you can adjust based on what you have on hand) and budget-friendly ingredient list. Therefore, it’s a win-win in my book!
Soup season would be nothing without a little chili in the mix! Thanks to a little help from my favorite Cello cheese (their cheese is seriously so rich and delicious), we can make the ultimate comfort food to welcome the new season (and maybe watch a football game or two!).
I’m always looking for a recipe in which I can incorporate chickpeas, aka my favorite source of plant-based protein. The moment I laid eyes on this dish, which also uses my favorite spices, ginger, and turmeric, I knew it would make my list!
Seafood lovers, rejoice! This ensemble, complete with homemade stock, is the ideal transitional soup to take you from summer to fall.
Last but not least is this colorful and zesty recipe! Packed with sweet potatoes, fire-roasted tomatoes, and corn, it’s filling and fiber-rich. Better yet, it can be made in minutes thanks to the holy-grail kitchen appliance, the Instant Pot! (Psst! Don’t have one? Don’t worry, you can make this over the stovetop too!)
Sarah Schuh is a copywriter and freelance writer living in Chicago. She loves idioms, alliteration, and any excuse to use an emoji. 😊 While not crafting content, she enjoys new #momlife (to daughter, Charlotte, born November 2020). Check out her site where she shares honest parenting inspo and insight at www.sarahschuh.com.
BY Sarah Schuh - September 17, 2021
Thank you for being here. For being open to enjoying life’s simple pleasures and looking inward to understand yourself, your neighbors, and your fellow humans! I’m looking forward to chatting with you.