5 Fall Soup Recipes To Keep You Warm This Season

Ingredients

4 Large Sweet Potatoes

2 Tablespoons Butter

1 Medium Yellow Onion

2 Stalks of Celery

3 Garlic Cloves

1 Teaspoon Died Oregano

3/4 Teaspoon Ground Ginger

1/2 Teaspoon Ground Cumin

1/2 Teaspoon Salt

1/2 Teaspoon Ground Black Pepper

3 Cups Chicken or Vegetable Stock

14 Ounces Canned Coconut Milk

Additional Salt and Pepper

Directions

Step 1: Preheat the oven to 400 degrees. Prep your ingredients by finely chopping your onion and celery and cutting the sweet potatoes in half.

Step 2: Take your halved sweet potatoes and place them on a baking sheet on top of parchment paper. Brush the potatoes with cooking oil until they are fully coated.

Step 3: Bake the sweet potatoes for about 30 minutes. When they are done cooking, remove the skin from each of them. Then, mash them together in a bowl until smooth.

Step 4: Melt butter in a saucepan over medium heat. Once melted, toss in 1 cup of your chopped onions and 1/2 cup of your chopped celery. Let this combination cook for 5 minutes while occasionally stirring throughout.

Step 5: After 5 minutes, grate up your garlic cloves into your saucepan. Then add in your oregano, ginger, cumin, salt, and pepper. Stir and cook these ingredients for 1 minute.

Step 6: Turn the heat to low as you pour in the chicken or vegetable stock and coconut milk. Continue stirring.

Step 7: Finally, add in your mashed sweet potatoes. Carefully mixed them in until they are thoroughly combined. Season with salt and pepper.

Step 8: Serve and enjoy.

Ingredients

4 Slices of Bacon

1 Cup Diced Yellow Onions

2 Teaspoons Minced Garlic

1 1/2 Pounds Russet Potatoes (peeled and diced into 1/2-inch cubes)

2 Sprigs Rosemary

3 Sprigs Thyme

3 Cups Unsalted Chicken Broth

1 Cup Milk

1 Teaspoon Kosher Salt

1 Tablespoon Chopped Chives

1 Package of Butter-Flavored Mashed Potato Mix

1/4 Cup Plain Greek Yogurt or Sour Cream

1 Bag Shredded Cheddar Cheese

Black Pepper

Directions

Step 1: Dice the bacon into small pieces and then cook in a large pot over medium to high heat. Cook and stir for about 6 minutes until crispy. Set the bacon aside for later.

Step 2: In the same pot over medium heat, pour in your diced onions and minced garlic. Cook for about 6 minutes while occasionally stirring. The onions should be tender.

Step 3: Turn the heat to high and stir in the potatoes, rosemary, thyme, chicken broth, milk, and salt.

Step 4: When the soup starts to boil up, place a boil-over lid on your pot and turn the heat down to medium-low. Let this sit and cook for about 10 minutes, then carefully remove the rosemary and thyme.

Step 5: Next, pour in the package of butter-flavored mashed potato mix and stir in thoroughly.

Step 6: Turn off the heat. Mix in the yogurt or sour cream, chives, and 1/4 cup of cheese. Add in salt and pepper if desired.

Step 7: Distribute the soup into individual bowls and top with yogurt or sour cream, bacon, chives, and cheese. Enjoy!

Ingredients

2 Pounds Cremini Mushrooms

4 Cloves Garlic (minced)

8 Thyme Sprigs

3 Tablespoons Unsalted Butter

1 Large Sweet Onion (diced)

1/4 Cup Flour

1/3 Cup Dry White Wine

5 Cups Chicken Stock

2 Bay Leaves

1/3 Cup Heavy Cream

Salt and Pepper

Directions

Step 1: Start by preheating the oven to 400 degrees.

Step 2: Line up the mushrooms on top of a baking sheet with parchment paper. Drizzle olive oil on top, along with half of the minced garlic, 4 sprigs of thyme, and salt and pepper. Mix them until evenly coated.

Step 3: Bake the mushrooms in the oven for about 20-30 minutes. Make sure you stir them halfway thorough the time. Then, chop them into small pieces and set aside for now.

Step 4: In large pot on medium heat, melt the butter. Stir in the diced onion and cook for about 10-15 minutes. Then, stir in the rest of the garlic for 1 additional minute.

Step 5: Mix in the flour for 1 minute. It should be lightly browned. Then, stir in the wine.

Step 6: Bring the soup to a boil after adding in chicken stock, bay leaves, and the rest of the thyme.

Step 7: Once the soup is boiling, turn the heat down and let it simmer for about 15 minutes.

Step 8: Pour in mushrooms and cook for 10-15 minutes, stirring occasionally. Then, turn off the heat and stir in the heavy cream.

Step 9: Serve and enjoy!

Ingredients

2 Pounds Boneless Skinless Chicken Breasts (sliced into 1/2-inch pieces)

5 Cans Reduced-Sodium Chicken Broth

2 Large Carrots (finely chopped)

1 Small Onion (diced)

1 Medium Lemon (thinly sliced)

1/4 Cup Lemon Juice

1/2 Teaspoon Pepper

4 Cups Brown Rice (Cooked)

Directions

Step 1: Heat up 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 2: Add half of the sliced chicken to the skillet and cook until slightly browned. Pour the cooked chicken into the slow cooker. Pour more olive oil into the skillet and then repeat the same step with the rest of the chicken.

Step 3: Pour the chicken broth, lemon juice, carrots, and onions into the slow cooker and stir with the chicken. Then stir in the lemon slices and pepper.

Step 4: Cook in the slow cooker on low for about 4-5 hours.

Step 5: After the cooking time is up, add the rice and stir. Serve once the rice is heated throughout.

Ingredients

2 28-Ounce Cans Whole Peeled Tomatoes

1 Quart Chicken Broth

2 Tablespoons Minced Garlic

1 Cup Heavy Cream

1 Cup Grated Parmesan Cheese

Salt and Pepper

Croutons (Optional)

Directions

Step 1: Using either a blender or food processor, puree the tomatoes.

Step 2: In a large pot over medium heat, cook the tomatoes, chicken broth, and garlic until it comes to a boil. Then, reduce the heat and let it simmer for an additional 2-3 minutes.

Step 3: Bring it back up to a small boil after stirring in the heavy cream and Parmesan. Then, turn down the heat and let it cook for 15 more minutes.

Step 4: Carefully blend the soup in an immersion blender to get a smoother texture.

Step 5: Pour into individual bowls and top with cheese and croutons (if desired). Enjoy!