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6 Soup Recipes To Fill Your Fall Cravings

With the leaves changing and the air getting crisp, it’s the perfect time of year to break out your favorite sweater and sit down for a warm, home-cooked meal. Fall welcomes a myriad of exciting traditions and celebrations, as well as some of the most anticipated seasonal flavors in cooking. From pumpkin spice desserts to sweet potato dishes, fall staples are guaranteed to bring family and friends together.

Create memories in your kitchen by cooking comforting soups inspired by some of our favorite fall flavors. Choose your favorite craving below to find a soup recipe pairing that is bound to hit the spot and fill your kitchen with comforting aromas. Once you have a recipe in mind, pull together the simple ingredients and impress your guests with a savory soup in the heart of your home—your kitchen.

Fall Soup Recipe: Sweet Potato Cauliflower Soup

You don’t need to wait until Thanksgiving to enjoy the natural honey flavor of sweet potatoes. In a large pot combine peeled and cubed sweet potatoes, a diced sweet onion, garlic and water. Once it reaches a boil, reduce the heat and let it simmer until the potatoes are tender. Add in the chicken stock and roasted cauliflower. Divide the soup into two parts and blend half until smooth. Mix back together. Add salt and pepper to taste and serve!

Tip: To roast the cauliflower set oven at 450 degrees F. Drizzle olive oil and coat the cauliflower. Roast for 15 minutes, flip and roast for 10 more minutes.

Fall Soup Recipe: Tomato Bisque Soup

Take advantage of all those recently harvested tomatoes with a classic tomato bisque. Melt butter in a large pot on low heat. Mix in sliced onions and cover, letting it simmer on the lowest heat setting until they are translucent and soft. Add two cans of whole, peeled tomatoes (undrained) and cloves, increasing the heat slightly. Cook for 30 minutes, stirring periodically. Puree with a blender or food processor and slowly add in the heavy cream. Add salt and pepper to taste and serve!

Tip: For a garden-fresh taste, blend in recently picked tomatoes as well.

Fall Soup Recipe: Butternut Squash and Apple Soup

A fall favorite, butternut squash is fused with apples creating a blend of flavors. Begin by melting butter and adding sliced onion. Sauté for about five minutes or until onions are soft. Add peeled and sliced squash, a cored and sliced apple, broth and water. Bring to a boil and then reduce to simmer for 20-30 minutes, until squash is soft. Blend in batches. Add nutmeg, cinnamon, salt and pepper to taste. Serve and enjoy!

Tip: For the best flavor, make sure your butternut squash is ripe. It should be a tan color with a matte appearance. If it is shiny or has any green patches, it’s not ready to be eaten.

Fall Soup Recipe: Pesto Bean Soup

On the colder days, sometimes we need a reminder of warmer places. With every bite, this pesto soup will transport you to the tuscan countryside. Bring the drained and rinsed beans and half of the broth to a boil. Reduce heat and let simmer for 8-10 minutes. Add pesto, chopped sun-dried tomatoes and orzo. Stir and add remaining broth until you achieve your desired consistency. Add salt and pepper to taste. Top with grated parmesan cheese and serve!

Tip: Replace the orzo with your favorite pasta for a personalized touch!

Fall Soup Recipe: Thai Pumpkin Soup

Pumpkin is everywhere this time of year, but this Thai-inspired meal adds a twist to the traditional soup. Cook curry paste in a large sauce pan for about one minute. Add the broth and pumpkin and cook for about three minutes, stirring constantly. When soup starts to bubble, add coconut milk and cook for another three minutes or until hot. Garnish with sliced red chilies and chopped coriander and serve!

Tip: For a more hearty option, add in your favorite vegetables such as carrots, red pepper and broccoli.

Fall Soup Recipe: Roasted Garlic Soup

Prevent the common cold from reaching your house with a roasted garlic soup. Begin by roasting garlic in the oven at 400F degrees. Coat the cloves with olive oil and place them in a covered dish in the oven for about 35 minutes or until golden brown. In separate pan sauté chopped shallots in olive oil on medium high for about six minutes. Add in roasted garlic cloves, chopped cauliflower and broth. Cover and bring to a boil then reduce heat and simmer on low for 15-20 or until the cauliflower is softened. Puree in batches. Garnish with finely grated parmesan cheese and serve!

Tip: Accompany this soup with slices of warm rosemary bread so you can soak up every last drop.

Once you’ve mastered your favorite soup recipe, invite your friends over to enjoy the flavors of fall together. Impress your guests by adorning your kitchen with hints of autumn colors in your tablescape and decor.

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