I seriously like the flow and sound of five favorite fall soups. I didn’t mean for the title of this post to be so catchy, but it sort of is, and I like that!
I’m compiling my five favorite fall soups for you all because fall has officially started, and what’s better on a cold crisp day than a cozy bowl of warm soup to nourish your insides. Soups are just one of the weekly staples I make each week during the fall and winter. I love them because they make for an easy weeknight last minute dinner, or lunch. You can also pair them with a sandwich, salad ,or pair or add in chicken, quinoa and tons of other delicious items to make them more of a meal.
With all that being said, these soups can be made vegan if you use vegetable stock. They all have tremendous flavor and are ones I rotate out and make all the time during the fall and winter.
Heirloom Tomato Soup
This is my FAVORITE SOUP of all time. I’m not really a tomato fan, but I’m a HUGE fan of this soup! It’s not really a late fall soup, but a late summer, early fall soup. This soup is vegan, and is made with simple and fresh seasonal ingredients, and it only takes 40 minutes top to make. It’s creamy without the cream, and it honestly doesn’t taste like your typical tomato soup, as it’s sweeter and not acidic. My kids and friends go crazy for this soup, and we can’t wait for heirloom tomato season each year, so we can make batches upon batches of this soup. Trust me, make this soup and I promise you it will become a favorite in your house too.
Simple Red Lentil and Turmeric Soup
This red lentil and turmeric soup tastes and feels like a warm hug. I’m serious, every time I have a bowl, I feel nourished from the inside out. Maybe it’s the turmeric and coconut milk, I’m not sure, but it definitely feels good going down, and I feel peaceful, comforted and uplifted after. This soup is an instagram favorite and so many of my followers have made it over and over. This soup is soothing, creamy and chock full of nutrients and anti-inflammatory properties. For those of you that are vegan, lentils are the third highest in protein of any plant food, they stabilize blood sugar, they’re high in iron, a great source of B vitamins, and they’re high in soluble fiber, so they help lower cholesterol and aid in digestion. All great reasons to make this soup! This is a great pantry soup too, as I usually have all the ingredients on hand to make this, and it’s one of those soups that I make weekly come winter as I can pair it with just about anything.
Vegan Butternut Squash Soup
This butternut squash soup may be vegan, but it’s chock-full of flavor. It’s an old recipe that I updated by replacing butter with coconut oil, and dairy with coconut milk, and let me tell you, it’s a game changer. I love roasting the squash seeds with some coconut oil and pink Himalayan sea salt and then topping them on the soup. I always make this soup on the first crisp day of fall, as the butternut squash when it’s roasting sends an aroma through the house that speaks fall.
Beet, Ginger and Coconut Soup
So, let’s move onto this gorgeous beet, ginger and coconut soup. Seriously, isn’t this soup just gorgeous with its raspberry color? I made this particular soup for my midterm while I was in Natural Chef School. One of our tests was to make a soup using vegetable stock and seasonal vegetables. The glitch was that we were not told what vegetables we would have available to work with, so that stressed me out a bit, as I’m not good at improv cooking. I knew that there would be butternut squash and carrots available, (because those are seasonal vegetables) so going into the midterm I had in the back of my mind a few soup ideas using those vegetables. Well, when it was time for our midterm, I scrambled back to the kitchen and found that most of the carrots and squashes were taken by other students. I then noticed these 2 gorgeous beets, (big step for Marin mama, going improv here) so I decided to go for it and create something with the beets. I was originally thinking of making a carrot and ginger soup, so I just switched out the carrots and used these beets instead, pretty genius!
I LOVE beets, but know they’re not a favorite for most people because of their strong earthy flavor. This soup tastes like beets, but the ginger, coconut oil and coconut milk help to soften the earthy flavor of the beets and gives them a subtle sweetness. The pureed texture of the soup is creamy, light and soft. This soup uses only whole-food seasonal ingredients and is extremely beautiful to boot! I mean take a look at that bowl of raspberry heaven below. If you want to impress some guests this winter, serve up a bowl of this soup as an appetizer. This soup is not only jaw droping gorgeous in color, it’s also unique in its flavor! This soup is simple to whip up, but no one needs to know that, right?
Cauliflower Soup
If you like cauliflower, then you will like this soup because it tastes like cauliflower. This soup only requires 4 simple ingredients; a head of cauliflower, yellow onion, garlic, chicken or veggie stock. I love this soup because it’s a creamy soup without the cream. The cauliflower adds a wonderful creamy texture to the soup, so it’s warm, comforting rich and smooth on the taste buds. Whenever I make this soup, people always ask me if there’s milk or cream in it, but there’s not, it’s the pureeing of the cauliflower that makes this soup naturally creamy. I love topping this soup with some oven roasted shiitake mushrooms, as it converts this simple plain-jane soup into a gourmet restaurant soup! I also love topping it with some sliced avocado and chopped raw cashews for some added texture and healthy fats!
Looking for something to pair your soup with? Below are some of the things we pair our soup with. We love pairing any sort of popover soup.
Quick and easy popovers. Don’t be scared by these bad boys, they only need 5 ingredients and can be made in 1/2 hour.
Popovers with rosemary and sea salt.
Dairy-free, gluten-free pop-unders. I created these on whim one night, and we just kept making them over and over, so I finally decided to post them. We personally love them, even though they don’t rise like a traditional popover. They have an almost corn muffin texture.
Here’s an easy carb-free option that is one of the most popular recipes on my website! My oven roasted sweet potato halves.
You can also pair a soup with just about any sandwich. My kids love this grilled cheese with roasted broccoli.
I love some soup paired with my quinoa wrap with black beans feta and avocado.
Soup and a salad is always a hit. I love pairing any of these soups with my kid friendly caesar salad!
The pairings are endless. I hope this post gets you in the soup making spirit and that you find a new staple soup for the fall.
