Easy Fall Soups Make for Hearty Meals
When the cold weather sets in, few things can match a steamy, rich bowl of soup to warm you up. Some fall soup recipes can cook in a slow cooker all day while others come together quickly. The best soup recipes are the ones that are quick and easy. Try these easy recipes when you need a tasty warm up for dinner.
Ham and Sweet Potato Soup
For a hearty fall soup, think ham and potatoes. Change it up by using both white and sweet potatoes in your soup. Begin with 6 cups of chicken broth and add 2 cups of diced white onion. Add 1 cup of diced carrots and a 1/2 cup of diced celery. Bring the mixture to a boil and then add two diced medium-sized white potatoes and two diced medium-sized sweet potatoes. Mix in 3 cups of chopped ham. Allow this mixture to boil until the potatoes are soft. Season with ground black pepper. You probably won't need much salt as a result of the saltiness of the ham. Crusty French bread rounds out this meal.
Roasted Tomato Basil Soup
This soup seems complicated, but it is easy to make and so delicious to eat. Start by rough chopping 4 pounds of tomatoes and a large onion. Drizzle with olive oil and dust with salt and black pepper. Roast in a 400 degree Fahrenheit oven for 30 to 45 minutes, until the onions are soft and golden. Add this to a stockpot with one chopped clove of garlic and a quart of chicken broth. Bring the mixture to a boil. When it reaches boiling, turn the heat down and allow to simmer for 15 minutes. Removed from heat. Using a hand blender, blend the hot mixture until smooth. Add a handful of fresh, chopped basil. Blend again. Return to low heat and mix in a pint of heavy cream. Add freshly grated Parmesan cheese are a garnish. Match this with a traditional grilled cheese for a classic pairing.
Creamy Pumpkin Fall Soup
This soups is simple but tastes amazing. Chop one medium onion and one clove of garlic. Sauté lightly in 2 tablespoons of olive oil until tender, and the onions are translucent. Add in 6 cups of chicken stock and bring to a boil. Stir in 3 cups of canned pumpkin and reduce heat to a simmer. Mix in 1/8 teaspoon of black pepper and 1/4 teaspoon of ground cinnamon and mix well. Stir in 1/3 of a cup of heavy cream. Season to taste with salt and serve sprinkled with roasted pepitas.