10 Colorful and delicious autumn soup recipes to warm you in a cold day
Autumn is a beautiful season full of colors and the time to celebrate the harvest and richness of nature. Easy, fast and full of flavors, an autumn soup warms up and promises many sweet moments with the family. On the first place a bowl of hot soup warms the body from the inside and improves the functioning of the gastrointestinal tract. Hearty soups charge the body with energy for the whole day. Last, but not least, they are just very appetizing and delicious. Find out some of the best autumn soup recipes that you can add to your menu!
Colorful and delicious autumn soup recipes – tips and tricks for beginners
Even the most impatient and inexperienced home chefs can make a wonderful soup. Of course, we are not talking about complex and sophisticated dishes but about real homemade soups. You can try time tested grandmother’s recipes or even use canned and frozen vegetables which give us the opportunity to save time and at the same time create something delicious.
The market offers a wide variety of frozen vegetables – green beans, zucchini, broccoli, young peas are available throughout the year. When buying a large pumpkin, for example, many people wonder what to do with the remaining pulp? Just cut the pumpkin into small cubes or mash it in a blender, put them in ziploc bags and store them in the freezer. You can do the same with other vegetables, mushrooms or herbs, as well as with broth. Most traditional soup recipe ideas require a long heat treatment of all the ingredients. As a result, many vegetables lose their rich color and original taste. This can be avoided if you add some fresh vegetables, herbs and aromatic spices to the frozen ones. They will give the soup a fresh, bright taste and a pleasant crunchiness, and at the same time provide vitamins to the body.
In addition to fresh or frozen vegetables, canned vegetables are great for preparing quick soups. However, when choosing them, do not forget to read the labels. Choose canned vegetables that do not contain chemical preservatives and flavorings.
Cream soups are one of the most beloved first courses. Delicate, light and at the same time incredibly satisfying, such soups are easily absorbed by the body and do not cease to please us with their magnificent tastes! See the list of the most delicious autumn soup recipes and try them at home!
Potato soup
Ingredients:
6 medium potatoes, peeled and cubed
1 large onion, peeled and chopped
2 large carrots, peeled and sliced
2 celery stalks, sliced
7 cups chicken or vegetable broth
1 tablespoon freshly parsley, chopped, plus more for garnish
5 tablespoons butter
1 cup of light cream
Salt, to taste
Freshly ground black pepper, to taste
Directions:
In a large pot combine the cubed potatoes, onions, carrots, celery, chicken broth and parsley.
Cover and cook until the vegetables are tender.
Stir in the butter and light cream and cook for another 10 minutes.
Season with salt and pepper to taste.
Serve the soup in bowls with crackers or croutons.
Garnish with fresh chopped parsley.
Autumn Pumpkin soup recipe
Ingredients:
1 kg of pumpkin
2 cloves garlic
1 onion
3 tablespoons of butter
5 cups vegetable or chicken broth
1/4 teaspoon ground ginger
2 tablespoons sugar
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 1/2 cups heavy cream (see note)
Directions:
Peel the pumpkin and cut into large cubes.
In a large pot put pumpkin, garlic cloves, onion, ground ginger, sugar, broth, salt, and pepper and bring to a boil over high heat.
Once boiling, reduce the heat and cook until vegetables are tender. Puree the soup.
Stir in butter and heavy cream and let the soup simmer 5-10 minutes longer.
Serve with roasted pumpkin seeds or croutons.
Easy mushroom soup recipe
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
750g mushrooms, sliced
2 garlic cloves, crushed
500ml vegetable stock
100ml milk
2 tbsp chopped fresh parsley
drizzle of extra virgin olive oil
Directions:
Heat the oil in a large saucepan over a medium-high heat. Add the onion and cook for 5 minutes until soft.
Add the mushrooms, increase the heat to high and cook for 10 minutes, stirring frequently, until tender and golden.
Add the garlic and cook for 1 min.
Remove a large spoonful of the mushrooms and set aside on a plate to use as garnish.
Pour the stock into the pan and bring to the boil.
Remove from the heat and blend until smooth using a stick blender.
Return the soup to the saucepan, add the milk and bring to a boil. If the soup is too thick, add more water or stock.
Season to taste and serve in bowls garnished with the reserved mushrooms, chopped parsley and a drizzle of olive oil.
Autumn beetroot soup recipe
Ingredients:
17 oz (500g) raw beets
2 tbsp oil divided
1 red onion chopped
1 stick of celery chopped
4 1/4 cups (750ml) vegetable stock
2 tbsp dill chopped
Salt and pepper
Sprigs of dill, for garnish
Yogurt for garnish
Directions:
Preheat the oven to 200C/400F.
Peel and wash the beetroot and cut into medium sized cubes. Place them onto a baking tray, drizzle with half the oil and stir to coat. Roast for 30 minutes or until cooked through.
Meanwhile, heat the remaining 1 tbsp of oil in a large pan. Add the onion and celery and cook, stirring constantly, for 5 minutes until soft.
Stir in the roasted beets and stock.
Season with salt and pepper.
Bring the soup to the boil, then reduce the heat and simmer for 5-10 minutes.
Add the chopped dill and puree the soup with a hand blender.
Serve in bowls with a drizzle of yogurt and dill.
Autumn roasted tomato soup recipe
Ingredients:
2 (28-ounce) cans whole tomatoes
6 cloves garlic, peeled
8 fresh thyme sprigs
2 tablespoons olive oil, divided
Salt
Freshly ground black pepper
Red pepper flakes, optional
1 onion, diced
1/4 cup tomato paste
4 cups vegetable broth
Directions:
Preheat the oven to 425°F (220C) and place a rack in the middle.
Line a baking sheet with parchment paper.
Place the whole tomatoes from the cans on the baking sheet. Reserve the juice from the cans.
Scatter the garlic cloves and thyme sprigs over the tomatoes and drizzle with 1 tablespoon of the oil.
Season with salt, pepper, and a pinch of red pepper flakes, if using.
Roast 30 to 35 minutes until soft and caramelized.
In a Dutch oven heat the remaining 1 tablespoon of oil over medium-high heat. Add the onion, season with salt and pepper, and sauté for about 5 minutes until soft.
Add the tomato paste and sauté for about 2 minutes. Remove from the heat.
Transfer the tomatoes and garlic cloves to the pot, discarding the thyme sprigs.
Add the reserved tomato juice and the vegetable broth to the Dutch oven and bring to a boil.
Reduce the heat to low, cover the pot, and simmer 20 minutes.
Puree the soup with an immersion blender until smooth.
Season with salt and pepper.
Creamy roasted cauliflower soup
Ingredients:
1 large head cauliflower, cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
¼ teaspoon ground nutmeg
2 tablespoons flat-leaf parsley (chives or green onions), finely chopped, for garnish
Directions:
Preheat the oven to 425°F (220C).
Line a rimmed baking sheet with parchment paper.
Place the florets in the baking sheet and drizzle 2 tablespoons of the olive oil to coat and sprinkle with salt.
Bake for 25 to 35 minutes until the cauliflower is tender and caramelized on the edges.
In a soup pot (Dutch oven) heat 1 tablespoon olive oil over medium heat. Add the onion and season lightly with salt. Cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
Reserve 4 roasted cauliflower florets and set aside for garnish.
Transfer the remaining cauliflower to the pot and bring the soup to a simmer. Cook for 20 to 25 minutes, stirring occasionally.
Remove the pot from the heat, add the butter and puree the soup with an immersion blender until smooth.
Add the lemon juice and nutmeg and blend again.
Add additional salt, to taste, if needed.
Serve in bowls with a roasted cauliflower floret and a sprinkle of chopped parsley.
Red lentil and carrot soup recipe
Ingredients:
1 tablespoon extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste
1/2 teaspoon curry powder
1-1/2 cups vegetable stock or water
1/2 cup rinsed red lentils
3 medium sized carrots, peeled and sliced
1 (14 ounce) can coconut milk
Greek yogurt, for topping
Cilantro, for topping
Red pepper flakes, optional
Directions:
Heat the olive oil in a soup pot over medium heat.
Add in the diced onion and saute until soft. Add in the garlic, r salt, black pepper and curry powder. Cook for another minute.
Add the vegetable stock, red lentils, carrots and coconut milk.
Bring to a boil, reduce the heat and simmer for about 20 minutes until the carrots and lentils are soft.
Puree the soup until smooth
Serve in bowls, topped with a dollop of Greek yogurt, cilantro and red pepper flakes.
Green pea soup
Ingredients:
1 onion
3 cloves garlic
1 large potato
300 grams peas, fresh or frozen
700 ml vegetable broth or water
1 tbs vegetable oil
Salt, pepper to taste
fresh herbs to taste: parsley, lovage
1 tbs lemon juice
To serve:
olive oil
yogurt or cream
blanched peas
thyme
chopped peanuts
Directions:
Dice onion and garlic. Peel and dice the potato.
In a soup pot, heat 1 tbsp of vegetable oil, add onion and garlic and fry, stirring occasionally, until translucent.
Add the potato and peas.
Pour the vegetable stock and season with salt, pepper and finely chopped fresh herbs to taste.
Let the soup simmer on low temperature for about 15-20 minutes, until the potatoes and peas are fork-tender.
Remove the soup from the heat, add a tablespoon of lemon juice and blend until.
Serve in bowls decorated with a drizzle of olive oil, yogurt or cream a teaspoon of chopped peanuts and blanched peas.
Carrot soup recipe
Ingredients:
2 tablespoons unsalted butter
1 large onion, chopped
2 pounds carrots, peeled and chopped
3 cloves garlic, chopped
3 tbsp olive oil
1 teaspoon dried thyme
4 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon white pepper (optional)
4 tablespoons heavy cream, divided
Fresh chives, minced, for garnish
Directions:
In a large pot heat the butter over medium heat.
Add the onion, season with a pinch of salt and cook until translucent, 3 to 4 minutes.
Add carrots, garlic, and dried thyme, and stir together. Cook for about 1 minute until garlic becomes fragrant.
Add vegetable stock and bring mixture to a simmer. Cover and simmer until carrots are very tender.
Blend the soup with an immersion blender until smooth
Serve the soup into bowls and decorate with heavy cream. Garnish with minced chives.
Broccoli soup with croutons
Ingredients:
1/4 cup olive oil
2 cloves garlic, minced
1/2 onion, chopped
1–2 stalks celery, chopped
4 large carrots, chopped
1 large potato, peeled and chopped
3 cups broccoli florets
3 cups vegetable broth
2 cups almond milk
Salt and black pepper, to taste
Croutons, for serving
Instructions:
Heat the olive oil over medium high heat.
Add the onion, carrots, celery, garlic, and potatoes. Saute until softened, about 10 minutes.
Add broccoli, vegetable broth, and almond milk. Simmer for about 5 minutes until bubbly and broccoli is bright green.
Blend the soup until creamy.
Taste and adjust salt, if needed.
Serve the soup in bowls topped with croutons.
Also read: How to cook artichokes?