29 Cozy Soup Recipes to Warm You Up This Fall

As the leaves begin to change and the air turns crisp, there’s nothing quite like cradling a warm bowl of homemade soup between your hands. Fall is undeniably soup season, and I’m thrilled to share my collection of 29 comforting recipes that will keep you cozy all season long.

From classic chicken noodle to exotic international flavors, these soups are designed to warm both body and soul during those chilly autumn evenings. I’ve spent years perfecting these recipes in my own kitchen, and each one brings something special to the table. Whether you’re cooking for a family dinner, meal prepping for the week ahead, or simply seeking comfort in a bowl, you’ll find exactly what you’re craving in this collection.

Classic Comfort Soups

1. Roasted Butternut Squash Soup

There’s a reason this golden-hued soup appears on so many fall menus. The natural sweetness of butternut squash gets amplified when roasted, creating a velvety smooth base that’s both comforting and nutritious.

Ingredients:

• 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh sage, chopped
• 4 cups vegetable broth
• 1/2 cup heavy cream (substitute coconut milk for dairy-free)
• Salt and freshly ground pepper to taste
• Pumpkin seeds and crème fraîche for garnish

Instructions:

1. Preheat your oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized at the edges.
2. Meanwhile, in a large pot, heat remaining olive oil over medium heat. Add onion, carrots, and celery, cooking until softened, about 5-7 minutes.
3. Add garlic and sage, cooking for another minute until fragrant.
4. Add roasted squash and vegetable broth. Bring to a simmer and cook for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
6. Stir in heavy cream, adjust seasoning with salt and pepper.
7. Serve garnished with pumpkin seeds and a swirl of crème fraîche.

Serving suggestion: A slice of toasted sourdough bread makes the perfect companion to this rich soup.

2. Classic Chicken Noodle Soup

When fall sniffles hit, there’s nothing more restorative than homemade chicken noodle soup. This version elevates the classic with fresh herbs and tender vegetables.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 carrots, sliced into rounds
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken stock (homemade preferred)
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 cups shredded rotisserie chicken (or cooked chicken)
• 8 ounces egg noodles
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, cooking until vegetables begin to soften, about 5-7 minutes.
2. Add garlic and cook for 30 seconds until fragrant.
3. Pour in chicken stock and add bay leaf and thyme. Bring to a boil, then reduce to a simmer for 15 minutes.
4. Add shredded chicken and egg noodles. Cook for 6-8 minutes until noodles are tender.
5. Stir in fresh herbs, season with salt and pepper.
6. Serve with a squeeze of fresh lemon juice.

Serving suggestion: Oyster crackers or a crusty roll on the side complete this comforting classic.

3. Hearty Beef and Barley Soup

Rich, filling, and packed with tender chunks of beef, this old-fashioned soup feels like a warm hug on a chilly day.

Ingredients:

• 2 tablespoons olive oil
• 1.5 pounds beef chuck, cut into 1-inch cubes
• 1 large onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 8 cups beef broth
• 1 cup pearl barley, rinsed
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons Worcestershire sauce
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper and brown in batches, about 3-4 minutes per batch. Transfer to a plate.
2. Add remaining tablespoon of oil to the pot. Add onion, carrots, celery, and mushrooms. Cook until vegetables begin to soften, about 6-8 minutes.
3. Add garlic and tomato paste, cooking for another minute while stirring.
4. Return beef to the pot along with any accumulated juices. Add beef broth, barley, bay leaves, thyme, and Worcestershire sauce.
5. Bring to a boil, then reduce heat and simmer, partially covered, for 45-60 minutes until beef is tender and barley is cooked.
6. Remove bay leaves, adjust seasoning, and serve garnished with fresh parsley.

Serving suggestion: A slice of dark rye bread makes this soup even more satisfying.

Vegetarian & Vegan Delights

4. Creamy Roasted Tomato and Red Pepper Soup

This vibrant, dairy-free soup captures the last of summer’s tomatoes and transforms them into fall comfort food.

Ingredients:

• 3 pounds ripe tomatoes, halved
• 2 red bell peppers, seeded and quartered
• 1 large onion, quartered
• 6 garlic cloves, unpeeled
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups vegetable broth
• 1/4 cup fresh basil leaves, plus more for garnish
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1/2 cup coconut milk (unsweetened)

Instructions:

1. Preheat oven to 425°F. Place tomatoes, bell peppers, onion, and garlic on a large baking sheet. Drizzle with olive oil and season with salt, pepper, oregano, and red pepper flakes.
2. Roast for 35-40 minutes until vegetables are soft and beginning to char at the edges.
3. Remove from oven and let cool slightly. Squeeze roasted garlic from peels.
4. Transfer all roasted vegetables to a large pot. Add vegetable broth and bring to a simmer for 10 minutes.
5. Add basil leaves and balsamic vinegar. Use an immersion blender to puree until smooth.
6. Stir in coconut milk and adjust seasoning.
7. Serve garnished with additional fresh basil and a drizzle of olive oil.

Serving suggestion: Garlic crostini make the perfect dipping companion.

5. Hearty Lentil and Vegetable Soup

This protein-packed soup is as filling as it is nutritious, with earthy lentils and garden-fresh vegetables.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup green or brown lentils, rinsed and picked over
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 cups chopped kale or spinach
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5-7 minutes.
2. Add garlic, tomato paste, cumin, and smoked paprika. Cook for 1 minute, stirring constantly.
3. Add lentils, diced tomatoes, vegetable broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
4. Stir in chopped greens and cook for another 5 minutes until wilted.
5. Remove bay leaves, add lemon juice, and season with salt and pepper.
6. For a thicker soup, use an immersion blender to partially blend some of the soup.

Serving suggestion: Warm whole grain pita triangles complement the Middle Eastern flavors in this soup.

6. Creamy Cauliflower and Potato Soup

This dairy-free option uses cauliflower’s natural creaminess to create a luxurious texture without cream.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 medium Yukon gold potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1/4 teaspoon nutmeg
• 1/2 cup nutritional yeast (optional, for cheesy flavor)
• Salt and white pepper to taste
• Chives and olive oil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add cauliflower, potatoes, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are very tender.
4. Use an immersion blender to puree the soup until completely smooth.
5. Stir in nutmeg and nutritional yeast if using. Season with salt and white pepper.
6. Serve garnished with snipped chives and a drizzle of good olive oil.

Serving suggestion: Garlicky roasted chickpeas make a crunchy, protein-rich topping.

International Flavors

7. Thai-Inspired Coconut Curry Soup

Bold flavors and fragrant aromatics make this soup an exotic departure from traditional fall fare.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 2 tablespoons ginger, minced
• 3 garlic cloves, minced
• 2 tablespoons red curry paste
• 1 red bell pepper, sliced
• 2 carrots, thinly sliced
• 8 ounces mushrooms, sliced
• 4 cups vegetable broth
• 2 cans (13.5 oz each) coconut milk
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 8 ounces firm tofu, cubed (or chicken)
• 2 cups baby spinach
• Fresh cilantro, Thai basil, and lime wedges for serving
• Sliced red chili for garnish (optional)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, ginger, and garlic, cooking until fragrant, about 3 minutes.
2. Add red curry paste and cook for 1 minute, stirring constantly.
3. Add bell pepper, carrots, and mushrooms. Cook for 3-4 minutes.
4. Pour in vegetable broth, coconut milk, soy sauce, lime juice, and brown sugar. Bring to a simmer and cook for 10 minutes.
5. Add tofu (or chicken) and simmer for another 5 minutes.
6. Stir in spinach until wilted.
7. Serve garnished with fresh herbs, lime wedges, and sliced chili if desired.

Serving suggestion: A small scoop of jasmine rice adds substance to this flavorful soup.

8. Italian Wedding Soup

This Italian-American favorite combines tender meatballs with delicate greens and pasta in a light, flavorful broth.

Ingredients: For the meatballs:

• 1 pound ground chicken or turkey
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• Salt and pepper to taste

For the soup:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth
• 1 cup small pasta (like acini di pepe or orzo)
• 6 cups fresh spinach or escarole, roughly chopped
• 2 tablespoons fresh dill, chopped
• Grated Parmesan for serving

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, combine all meatball ingredients and mix gently with your hands. Form into small meatballs (about 1 inch in diameter) and place on prepared baking sheet.
3. Bake meatballs for 15-20 minutes until cooked through.
4. Meanwhile, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5-7 minutes.
5. Add chicken broth and bring to a boil. Add pasta and cook according to package directions minus 2 minutes.
6. Add cooked meatballs to the pot along with spinach or escarole. Simmer until greens are wilted, about 2-3 minutes.
7. Stir in fresh dill and season with salt and pepper.
8. Serve with grated Parmesan cheese.

Serving suggestion: A slice of crusty Italian bread is perfect for soaking up the flavorful broth.

9. Mexican-Inspired Black Bean Soup

Rich with warming spices and hearty beans, this soup brings the vibrant flavors of Mexico to your fall table.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 3 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste

For garnish:

• Diced avocado
• Fresh cilantro, chopped
• Sour cream or Greek yogurt
• Lime wedges
• Crushed tortilla chips

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and jalapeño, cooking until softened, about 5-7 minutes.
2. Add garlic, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly.
3. Add two cans of black beans, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 15 minutes.
4. Use an immersion blender to partially blend the soup, leaving some texture.
5. Add the remaining can of black beans and simmer for another 5 minutes.
6. Stir in lime juice and season with salt and pepper.
7. Serve topped with your choice of garnishes.

Serving suggestion: Fresh cornbread makes this meal complete.

Quick Weeknight Soups

10. 30-Minute Tuscan White Bean Soup

When time is short but you’re craving homemade comfort, this quick soup delivers Italian flavors in just half an hour.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes (optional)
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 2 cups baby spinach or kale
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Add garlic, tomato paste, rosemary, and red pepper flakes if using. Cook for 1 minute, stirring constantly.
3. Add cannellini beans and broth. Bring to a simmer and cook for 15 minutes.
4. Use an immersion blender to partially blend the soup, leaving some whole beans for texture.
5. Stir in greens and cook until wilted, about 2 minutes.
6. Add lemon juice and parsley. Season with salt and pepper.
7. Serve with grated Parmesan cheese.

Serving suggestion: A slice of rustic bread rubbed with garlic and drizzled with olive oil.

11. Quick Ramen Noodle Upgrade

This isn’t your college dorm ramen. Elevate the humble instant noodles into a satisfying soup with fresh ingredients.

Ingredients:

• 2 packages instant ramen noodles (discard seasoning packets)
• 4 cups chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon miso paste
• 1 tablespoon ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon sesame oil
• 2 cups mixed vegetables (mushrooms, spinach, carrots, bok choy)
• 2 soft-boiled eggs, halved
• 2 green onions, sliced
• Sesame seeds for garnish
• Sriracha or chili oil to taste

Instructions:

1. In a large pot, combine broth, soy sauce, miso paste, ginger, and garlic. Bring to a simmer.
2. Add firmer vegetables like carrots and mushrooms, cooking for 3-4 minutes.
3. Add ramen noodles and cook according to package directions.
4. Stir in leafy greens like spinach or bok choy until wilted.
5. Drizzle with sesame oil.
6. Serve topped with soft-boiled egg halves, green onions, sesame seeds, and hot sauce if desired.

Serving suggestion: Kimchi adds a spicy, tangy contrast to this soothing soup.

Slow Cooker & Instant Pot Soups

12. Slow Cooker Split Pea Soup

Set it and forget it! This classic soup develops incredible flavor as it simmers all day.

Ingredients:

• 1 pound dried split peas, rinsed and sorted
• 1 large onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 8 cups chicken or vegetable broth
• Ham bone or 2 ham hocks (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place all ingredients except salt, pepper, and parsley in a slow cooker.
2. Cook on low for 8 hours or high for 4-5 hours until peas are very tender and soup has thickened.
3. Remove bay leaf and ham bone/hocks if using. If using ham bone, shred any meat and return to the soup.
4. Season with salt and pepper.
5. Serve garnished with fresh parsley.

Serving suggestion: Homemade croutons add a delightful crunch to this creamy soup.

13. Instant Pot Minestrone

This vegetable-packed Italian classic comes together in a fraction of the traditional cooking time.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 parmesan rind (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 cup small pasta (like ditalini or small shells)
• 2 cups chopped kale or spinach
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Set Instant Pot to Sauté function. Add olive oil, onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add zucchini, diced tomatoes, beans, vegetable broth, parmesan rind if using, oregano, basil, and bay leaf.
4. Secure lid and set to Pressure Cook/Manual on high pressure for 5 minutes.
5. Quick release pressure when cooking is complete.
6. Set to Sauté function again and add pasta. Cook until pasta is tender, about 5-8 minutes.
7. Stir in greens until wilted and add parsley.
8. Remove bay leaf and parmesan rind. Season with salt and pepper.
9. Serve with grated Parmesan cheese.

Serving suggestion: A drizzle of quality extra virgin olive oil enhances the Mediterranean flavors.

Soup Toppers and Additions

14. Homemade Croutons

These crunchy nuggets elevate any soup from simple to special.

Ingredients:

• 4 cups bread cubes (from a baguette, sourdough, or hearty white bread)
• 3 tablespoons olive oil or melted butter
• 1 teaspoon garlic powder
• 1 teaspoon dried herbs (such as oregano, thyme, or herbs de Provence)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss bread cubes with oil or butter until evenly coated.
3. Add seasonings and toss again to distribute.
4. Spread bread cubes in a single layer on prepared baking sheet.
5. Bake for 10-15 minutes, stirring halfway through, until golden brown and crisp.
6. Let cool completely before storing in an airtight container.

15. Herb-Infused Oils

A drizzle of aromatic oil adds a professional finishing touch to any soup.

Ingredients:

• 1 cup olive oil
• 1/4 cup fresh herbs (such as rosemary, thyme, or basil)
• Optional additions: garlic cloves, lemon zest, red pepper flakes

Instructions:

1. In a small saucepan, gently warm olive oil over low heat.
2. Add herbs and any additional flavoring ingredients.
3. Heat for 5 minutes, making sure oil doesn’t simmer or boil.
4. Remove from heat and let infuse for 1 hour.
5. Strain through a fine-mesh sieve into a clean glass bottle.
6. Store in refrigerator for up to 2 weeks.

Bread & Sides for Soup

16. No-Knead Rustic Bread

This simple bread requires minimal effort but delivers bakery-quality results.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups warm water

Instructions:

1. In a large bowl, whisk together flour, salt, and yeast.
2. Add warm water and stir until a shaggy dough forms.
3. Cover bowl with plastic wrap and let rise at room temperature for 12-18 hours.
4. When dough is ready, it will be dotted with bubbles. Preheat oven to 450°F and place a Dutch oven with lid in the oven to heat.
5. Turn dough onto a well-floured surface and shape into a ball. Cover with plastic wrap and let rest while oven heats.
6. Carefully remove hot Dutch oven, place dough inside, cover, and bake for 30 minutes.
7. Remove lid and bake for another 15 minutes until golden brown.
8. Let cool completely before slicing.

Serving suggestion: Serve warm with a pat of butter alongside your favorite soup.

17. Cheesy Garlic Bread

The perfect companion to tomato-based soups, this indulgent side disappears fast.

Ingredients:

• 1 baguette, halved lengthwise
• 1/2 cup butter, softened
• 4 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with aluminum foil.
2. In a small bowl, mix butter, garlic, and parsley until well combined.
3. Spread mixture evenly over cut sides of baguette.
4. Sprinkle with cheeses and red pepper flakes if using.
5. Place on prepared baking sheet and bake for 10-12 minutes until cheese is melted and bubbly.
6. Slice and serve warm.

More Fall Favorite Soups

18. Pumpkin and Apple Bisque

This unexpected combination pairs fall’s favorite flavors in a sweet-savory soup.

Ingredients:

• 2 tablespoons butter
• 1 large onion, chopped
• 2 apples, peeled, cored, and chopped
• 1 tablespoon fresh sage, chopped
• 1 can (15 oz) pumpkin puree
• 4 cups vegetable broth
• 1/2 cup apple cider
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 cup heavy cream
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add apples and sage, cooking for 5 minutes until apples begin to soften.
3. Add pumpkin puree, vegetable broth, apple cider, nutmeg, and cinnamon. Bring to a simmer and cook for 15 minutes.
4. Use an immersion blender to puree until smooth.
5. Stir in heavy cream and warm through. Season with salt and pepper.
6. Serve garnished with toasted pumpkin seeds.

Serving suggestion: A drizzle of maple syrup adds a sweet accent.

19. Wild Mushroom and Wild Rice Soup

Earthy mushrooms and nutty wild rice create a soup that captures the essence of fall forests.

Ingredients:

• 1 cup wild rice, rinsed
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
• 3 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 1/4 cup all-purpose flour
• 6 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons sherry (optional)
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Cook wild rice according to package directions. Set aside.
2. In a large pot, heat olive oil and butter over medium heat. Add onion, carrots, and celery, cooking until softened, about 5-7 minutes.
3. Add mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
4. Add garlic and thyme, cooking for 1 minute until fragrant.
5. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes.
6. Gradually pour in broth while stirring. Bring to a simmer and cook for 15 minutes.
7. Stir in cooked wild rice, heavy cream, and sherry if using. Simmer for 5 more minutes.
8. Season with salt and pepper. Serve garnished with fresh chives.

Serving suggestion: A glass of crisp apple cider complements the earthy flavors of this soup.

20. Sweet Potato and Apple Soup with Sage

The perfect blend of sweet and savory, this soup celebrates fall’s harvest.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large sweet potatoes, peeled and cubed
• 2 apples, peeled, cored, and cubed
• 2 tablespoons fresh sage, chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 6 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Toasted pecans for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add sweet potatoes, apples, sage, cinnamon, and nutmeg. Cook for 5 minutes, stirring occasionally.
3. Add vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until sweet potatoes are very tender.
4. Use an immersion blender to puree until smooth.
5. Stir in coconut milk and warm through. Season with salt and pepper.
6. Serve garnished with toasted pecans and additional fresh sage.

Serving suggestion: A dollop of Greek yogurt adds tangy contrast to the sweet soup.

21. Roasted Gar