Five Fab Fall Soup Recipes
Fall is the perfect time to simmer some homemade soup and show your family some culinary love. Try these family favorites— some veggie-laden and healthy, a few heartier and rich. Pair them with some crusty whole-grain bread and a salad and dinner is done!
Chicken Wild Rice Soup
My copy-cat version of a soup my daughter loves at Panera Bread. I invented it for her 12th birthday dinner.
1/2 cup butter (1 stick)
1 onion, finely chopped
1 cup chopped, peeled carrots
1/2 cup chopped celery
3/4 cup flour
6 cups chicken stock (or 6 cups water with bouillon cubes or chicken base paste to taste)
6 ounce package long grain and wild rice
2 cups leftover, chopped cooked chicken
3 tablespoons cooking sherry (optional)
In a large soup kettle, melt butter and sauté onions, carrots, and celery until tender. Stir in flour. Gradually add stock until mixture comes to a boil, stirring constantly. Reduce heat to medium low. Prepare rice as directed on box, omitting oil and salt. Add rice and chicken to stock and simmer 10 minutes. Add sherry. Serves 10.
Spinach-Tortellini Soup
Think the kiddos won’t eat spinach? They will when it is disguised here in this delicious vegetarian bowl of wonderful-ness!
2 t. olive oil
1 clove garlic, minced (or 1/2 t. dried)
1/2 cup onion, finely chopped
8 cups stock (veggie, chicken or beef)
10 ounce package frozen chopped spinach
14 ounces tomato puree
2 tablespoons fresh minced basil (or 2 teaspoons dried)
1 tablespoon fresh minced oregano ( or 1 teaspoon dried)
One 12-14 ounce package fresh cheese tortellini
salt and pepper to taste
In a large pot, saute’ onion in the olive oil. Add spices and rest of ingredients but tortellini. Simmer 1 hour. Add tortellini and simmer 20 minutes longer until pasta is tender. Serves 6-8.
Cheesy Ham & Corn Chowder
Hands-down my boys’ favorite soup. I make it at least two or three times a month and when I do, their friends come running!
In a large pot combine:
4 cups chicken stock (or 4 cups water with bouillon cubes or chicken base paste to taste)
4 cups chopped, peeled Yukon Gold potatoes
1 chopped onion
1/2 cup chopped celery
Cook, covered, over medium heat for 30 minutes or until potatoes are tender. Then add:
3 tablespoons butter
1–2 cups finely chopped leftover ham
1 1/2 cups leftover corn
2 cans cream of chicken soup
1 1/2 cups sharp cheddar cheese
Just before serving, add: 8 ounces sour cream. Thin with a little milk if needed. Stir well.
Serves 8–10.
Beef & Veggie-Lovers Soup
A yummy way to use up leftover roast from Sunday supper.
In a large kettle combine:
10 cups beef stock water (or 10 cups water with bouillon cubes or beef paste base to taste)
2 cups peeled, chopped potatoes
1 1/4 cups sliced carrots
1 onion, chopped fine (3/4 cup)
2 cups chopped cabbage
1 cup frozen peas
1 cup frozen corn
2 cups chopped cooked beef roast
14.5-ounce can chopped tomatoes
1/4 cup ketchup
2 tablespoon soy sauce
1 teaspoon dried, minced garlic (or one clove fresh, minced)
2 teaspoons basil
2 teaspoons oregano
2 bay leaves (optional)
Combine all and cook over medium heat for 30–45 minutes. Then add:
1/4 cup orzo, alphabet-shaped, or other small pasta or 1/4 cup pearl barley
Cook 30–45 minutes longer, until pasta (or barley) is tender. Remove bay leaves. Serves 8–10.
Autumn Tomato Soup
I’ve been making this since 1989 and it is delish!!! Only better when served with a homemade grilled cheese sandwich and eaten out on the back deck on a sunny, crisp fall day.
In a blender puree the following:
28 ounces fresh tomatoes (Core tomatoes first and watch the lines on side of blender until you reach 28 ounces. May substitute 28 ounces canned tomatoes if desired. Be sure to puree those too!)
Add: one stalk celery and 1/4 cup chopped onion and puree again, blending them into the tomatoes. Set aside.
In a large soup pot, warm to a paste:
1/2 stick butter
1/2 cup unbleached flour
1/4 teaspoon dried thyme
1/2 cup honey
1 teaspoon salt (or more to taste)
1/4 teaspoon pepper
Slowly pour in tomato mixture, stirring well with a large whisk.
Add: 18 ounces tomato paste and three whole bay leaves. Thin with 1/2 to 1/2 cup water and two chicken bouillon cubes or enough chicken soup base paste to equal two cubes. I use this chicken base.
Simmer over low heat for one to two hours until thoroughly cooked. Remove bay leaves and serve. Serves 6-8.
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Cozy soups are my favourite! Thanks for these awesome recipes !
They belong in a cookbook. ;)
Cannot wait to try these the sound great. You need a cookbook. That would make me life so much simpler all in one place.
I love soup and am always looking for good recipes all of these sound yummy- thank you
Every single one of these are perfect for fall. What great ideas!
these sound great! thanks Karen!
These do look fabulous and comforting for a January evening! I’m changing up my dinner plans and making the Tomato Soup tonight! (and pinning this post to my Winter-y Soups & Stews board to remember to work the rest into the plan for the month).
Awesome recipes. Nice warm soup for a cold winter day. I wish I could have all your recipes in one place.
That tomato soup sounds yummy!
Perfect time for soups! Thank you for posting! Would LOVE to have a cookbook of these recipes you are posting!!
I’m always excited when you share recipes!!! Yum!
Cheesy ham and corn chowder. Looks like I need to go shopping for ingredients!
Yum! I’d love a cookbook of yours!
I would totally by a cookbook by you!
I’ve been wanting a chicken and wild rice recipe. Thanks for sharing!
These sound awesome! Can’t wait to give them a try.
You need to just write a cookbook with all these goodies!!!!
There is nothing better than a wonderful bowl of soup an a chilly morning. Wait a minute. Who am I kidding? Doesn’t matter what time of year, if it’s soup, bring it on!
Right after Christmas I had a bunch of leftover ham. I was looking for some unique ways to use it up. After combing through ideas on Pinterest and not really finding anything that interested my taste buds I finally remembered… Karen Ehman had posted a Ham Chowder recipe a few years back. I’m so glad I finally found this recipe! It is just what I was looking for! Thanks for sharing, Karen!
Yum-O! Nothing like a yummy hot soup on a cold winter day!
I had bookmarked this page at some point, and I’m glad I did! Hoping to make my hubby some homemade soup someday soon. It’s handy to be able to sub in a GF flour blend so he doesn’t have to totally miss out on some of these tasty things!
Sounds great!!’ Can’t wait to try!!
Love soup! Thanks for sharing! Looking forward to seeing more recipes ?
Love your recipes, Karen! I could live on soup and these sound delicious.
This is awesome! Thanks for sharing these recipes! I follow you on Instagram and love seeing your recipe creations and I’m glad to have some of them now! Do I smell a cookbook coming on? I’d totally buy it!
Homemade soup especially in the winter is a perfect dinner. Yum. I would like to try the spinach-tortellini one. Your foods always look so good.