Hearty Autumn Soup Recipes
My entire household knows when Autumn is officially here, because our Sundays become "Soup Sundays"! For both lunch and dinner we have a hearty soup with crusty French bread and share the day with one another. There are quite a few soup recipes that can be made in a slow cooker, which is completely ideal so that if we are out for bike ride or walk in the woods, our meal will be ready when we get back home. Other recipes do not use the slow cooker, but are quite easy to whip up and have on the table in no time. So embrace the cooler weather, fall foliage and of course a piping hot bowl of soup. Here are a few of my favorite recipes, which my family and I enjoy immensely.
Mixed Vegetable Minestrone Soup
Ingredients:
- 2 tablespoon(s) extra virgin olive oil
- 1 medium (6 to 8 ounces) onion, finely chopped
- 2 clove(s) garlic, crushed with press
- Salt
- Pepper
- 1 can(s) (28 ounces) diced tomatoes
- 4 cup(s) water
- 1 pound(s) carrots, cut into 1/2-inch pieces
- 1 small (12 ounces) bunch Swiss chard, stems removed and discarded; leaves thinly sliced, about 5 1/2 cups
- 1/2 pound(s) green beans, trimmed and cut into 1-inch pieces
- 1 1/2 cup(s) (soybeans) frozen shelled edamame
- 1 cup(s) tubetti, or other short pasta
- 1/2 cup(s) freshly grated Parmesan cheese
- 6 tablespoon(s) freshly grated Parmesan cheese
Directions:
- In 5- to 6-quart saucepot, heat 1 tablespoon oil on medium until hot. Stir in onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Cover and cook 4 to 5 minutes or until tender. Add tomatoes and water. Heat to boiling on medium-high. Add carrots; cover and cook 10 minutes, stirring occasionally. Add chard and green beans; cook 6 minutes or until beans are just tender, stirring occasionally. Add edamame and white beans; cook 5 minutes or until edamame are just cooked through. (Can be prepared to this point up to 2 days ahead; transfer to airtight container and refrigerate. Reheat before continuing with recipe.)
- Meanwhile, cook pasta as label directs. Drain well and stir into saucepot with soup. Stir in 1/2 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Ladle into 6 soup bowls. Top each portion with 1 tablespoon Parmesan and 1/2 teaspoon oil.
Source: Countryliving.com
Fire Roasted Tomato Soup
Ingredients:
- 2 can(s) (28-ounce) roasted tomatoes
- 1/2 cup(s) cucumber, peeled, seeded, and diced
- 3 tablespoon(s) olive oil
- 1/2 cup(s) finely chopped yellow onion
- 3 clove(s) garlic, minced
- 1/4 cup(s) orange juice
- 1 large red bell pepper, membrane removed, finely chopped
- 1 tablespoon(s) kosher salt
- 1/4 teaspoon(s) fresh-ground black pepper
- 1/4 teaspoon(s) hot-pepper sauce, such as Tabasco
- 1 tablespoon(s) minced fresh parsley
- 1/4 cup(s) heavy cream
- 4 ounce(s) aged manchego cheese, very thinly sliced
Directions:
- In a blender, add the tomatoes and 1/4 cup cucumber and pur?e until smooth. Set aside.
- In a large saucepan over medium-high heat, heat olive oil.
- Add the onion and cook until translucent -- about 4 minutes. Reduce heat to medium, stir in the garlic, and cook for 2 minutes.
- Slowly add pur?ed tomato mixture, orange juice, bell pepper, salt, and black pepper and stir to combine.
- Continue to cook for 35 minutes.
- Remove from heat and stir in the hot sauce, parsley, and cream. Serve hot, garnished with the cheese and remaining cucumber.
Source: Countryliving.com
Ham and Potato Soup
Ingredients:
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Directions:
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Source: Allrecipes.com
Tortilla Soup
Ingredients:
- 16 ounce can tomatoes
- 1 medium onion, cut up
- 2 clove garlic
- 4 tablespoons snipped cilantro
- 1/2 teaspoon sugar
- 8 cups chicken broth
- 1 1/2 lbs chicken breast cut up
- 2 or 3 chipotle peppers and little adobo sauce
- shredded Monterey jack cheese
- avocados cut up
- Tortilla chips
- Sour cream
Directions:
- In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar.
- Cover and blend till nearly smooth.
- Put mixture into a large pot with chicken broth, chicken and chipotle peppers.
- Bring to boiling; cover and simmer for 20 minutes.
- Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired).
- Ladle soup over; serve immediately. Makes 8 or 10 servings.
Source: TBM.org
About the author: Ann Martin is a writer for Dinnerware Center, which offers an array of stunning dinnerware sets online, such as the Noritake colorwave and the classic Noritake china. Ann is a freelance writer for other cooking and garden websites. When Ann is not writing, she enjoys spending time with her family and friends.
Posted: Tuesday 1st November 2011, 1:11 AM
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