18 Cozy Soup Recipes to Warm You Up This Fall (2024)

FAQs

What is an autumn soup? ›

Our favorite fall soups simmer sweet potato, pumpkin, butternut squash, and more seasonal flavors.

"Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices. "Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says.

Commonly-used aromatics include leeks, onions, carrots and celery, but the list goes on. Fennel, garlic, lemongrass, ginger, scallions, spicy chili peppers or bell peppers, bay leaves, thyme, parsley and peppercorns are all aromatic ingredients.

There are four main categories of soup: Thin, Thick, Cold and National.

I have apples, winter squash, pumpkin, cinnamon, candy, pies, chiles, cheese, caramel, chocolate, brussels sprouts, figs, pomegranates, a roast, pastas galore, chips, dips and breakfasts… basically my 75 favorite fall foods. If you are one of those lucky ones still sweating your butt off, congratulations!

To make a good soup, you have to build flavours as you go. Vegetables like onion, garlic, celery and carrots — referred to as "aromatics" — are part of most soup recipes for this very reason, sautéed in oil or butter as a first step of flavour-making.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Go Bold. A punch of flavor at the end of cooking can make your soup a standout. Mix herbs like parsley, thyme, and oregano, or spices such as cumin, coriander, and cardamom, into some olive oil, and let it infuse for at least an hour or two. Pour it over soup just before serving.

What gives soup rich flavor? ›

You can extract a clean, strong broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand—bacon, tomato paste, herbs, peppercorns, a Parmesan rind, and, of course, kosher salt.

While we love using dried herbs during the cooking process, the bright and "green" flavor of fresh herbs really livens up soup… or any hot plate of food, really. The key here is using the right herbs. Choose tender, leafy herbs for topping soup, like parsley (flat leaf or curly), cilantro, chives, or even mint.

mire·​poix mir-ˈpwä plural mirepoix. : a sautéed mixture of diced vegetables (such as carrots, celery, and onions), herbs, and sometimes ham or bacon used especially as a basis for soups, stews, and sauces.

Add flour or cornflour

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

Savouring Fall Flavours

Cinnamon – While this might be one of the quintessential autumn and holiday flavours, really anything spiced or giving heat and that punchy taste (All-spice, Nutmeg, Ginger, etc) shines this time of year and can turn any dish into an autumn classic.

Fung comes from the use of chicken in the soup while "Lung" comes from the use of snake. "Feng" means Phoenix in Chinese. "Lung" or "Long" means dragon.

Wonton Soup

Another classic Chinese soup, Wonton Soup, is made from chicken or vegetable broth with filled wontons. Wonton is an Asian version of Ravioli or tortellini that have meat or vegetable filling inside.

It is a celebratory dish, deeply rooted in Haitian identity, and its preparation promotes social cohesion and belonging among communities.