Soups for the Chilly Days of Autumn
Between the wind chill, freezing rain, and snow, the best way to warm up is from the inside-out with a warm bowl of soup.
Soups are the ultimate in cozy food. Though there are a few things that aren’t worth making from scratch, soups are not one of them. Opening a can of the premade stuff may seem like the easiest option, but homemade soups are so much better and they’re definitely better for you. You know exactly how much salt goes in and you have the opportunity to add as many seasonal superfoods (think Brussels sprouts, sweet potatoes, and apples) as you like.
Although soups made with chicken, beef, or vegetable stocks are delicious, keep calm if you don’t have any on hand. Start out with a flavorful fat; rendered bacon adds a whole lot of flavor, but butter or good olive oil work well, too. In a soup pot, sauté aromatic vegetables like onions, peppers, carrots, and garlic. Then add in water (whatever amount of stock the recipe calls for) and simmer with the vegetables until flavorful.
For those who don’t think soups are filling enough to be a full meal, bulk them up quickly with pre-cooked meat. Leftover rotisserie chicken or Thanksgiving turkey work really well here, but you can also use shredded pork left over from taco night. Serve soup alongside a sandwich, like classic grilled cheese, or skip the classic and go for some cheesy variations.
Think of your stockpot as a blank canvas; you can create soup from just about anything. If you’re having trouble getting the creative process started, warm up this fall with some of our favorite soups.
Want even more soup in your life? Click here to see 101 Soups for All Seasons.
This vegan pumpkin chowder is flavored with seasonal herbs like marjoram and bay leaves. Serve this as a chunky chowder, or purée with an immersion blender. Click here to see the recipe.
Simple Celeriac (Celery Root), Potato, Apple, and Parsnip Soup
This creamy, rich soup is made with inexpensive seasonal favorites. Make sure you cut the celery root, potatoes, apples, and parsnips to about the same size for even cooking. Click here to see the recipe.
Julie Ruggirello is the Recipe Editor and lover of all things soup at The Daily Mealy. Follow her on Twitter @TDMRecipeEditor.