On a chilly autumn day, nothing quite hits the spot like a steaming bowl of soup. If the time of year makes you crave a delicious, comforting soup as much as we do, check out these three hearty fall soup recipes shared by Circle of Moms members in our Recipe Swap community. These soups are easy to make and very forgiving: After the initial prep work, let them simmer, stir every now and then, and then eat up!
1. Hearty Tomato Soup
This tomato soup recipe from Betsy P. whips up fast, and is a great way to serve your kids vegetables.
1 15-oz. can petite diced tomatoes
1 15-oz. can tomato sauce
1 cup tomato or vegetable juice
1 tbsp. butter
¼ cup finely chopped onion
1 small clove garlic, minced
1 tsp. sea salt
½ tsp. dried parsley
½ cup uncooked small shell pasta
1 cup milk
2 tbsp. parmesan cheese
Salt and pepper to taste
Melt butter and cook down onions in the bottom of your pan over medium heat. Reduce temperature; add garlic, parsley, and salt and cook about a minute. Pour in tomato products and simmer, stirring occasionally, for 20 min. Add milk and pasta and cook over medium heat until pasta is tender. Stir in parmesan and any additional seasoning.
2. Mild Mulligatawny
Mother-of-two Julie G. shares this delicious and "very comforting" classic soup recipe in the Recipe Swap community.
4 tablespoons butter (or 2 tablespoons olive oil)
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 green pepper, chopped
1 green apple, cored, peeled, and chopped
1 1/2 pounds boneless, skinless chicken breast, chopped
1/2 cup flour
2 to 3 teaspoons curry powder
5 cups chicken broth
1 (14 1/2-ounce) can diced tomatoes, drained
Salt and pepper
Melt the butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and sauté for about 15 minutes. Turn the heat to low. In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Cover the pot a little bit and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste. To serve, place scoop of rice in a bowl and pour the soup over the rice. cups hot cooked rice.
3. Butternut Squash & White Bean Soup
This hearty fall soup recipe from Becky J. makes use of flavorful butternut squash (in season now) and mild beans. Don't be scared off by the number of ingredients — half are spices you likely already have at home. Plus, says Becky, it's delicious: "This soup is amazing and is best the day after it is made. Try it with a crusty bread!"
3 slices of bacon
4 cups cubed and peeled butternut squash
2 15oz cans Great Northern beans, rinsed and drained
4 cups chicken broth
1 cups chopped onion
2/3 c chopped celery
3 garlic cloves, minced
¼ cups dry white wine
¼ cups whipping cream
1 tbsp. chopped oregano
3 tbsp. toasted pumpkin seeds
And from your spice rack:
1 tsp. ground cumin
¼ tsp. ground red pepper
1/8 tsp. cinnamon
1/8 tsp. cloves
1 tsp. salt
¼ tsp. ground black pepper
Cook the bacon, then remove slices and crumble. Reserve 2t of drippings. To drippings, add onion, celery, and garlic and cook three minutes or until tender, stirring occasionally. Add squash and cook another three minutes. Add wine and cook until liquid almost evaporates. Stir in chicken broth and add cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat and allow to simmer until squash is tender (5+minutes). Stir in cream, oregano, salt, pepper, and beans and again, bring to a boil. Allow soup to stand for as long as possible (you will understand when you have the leftovers!). Serve each bowl with pumpkin seeds and bacon sprinkled on top.
What's your favorite soup recipe?