I’m going to go ahead and say we’re right smack in the thick of that awkward transition period between seasons, when it’s not quite crispy cold outside yet, but it’s not super warm either. And with all the rain we’ve been having lately, I would be surprised if I’m the only one who’s clocking a lot of couch time this week.
If you’re looking for something cozy and comforting to go with your indoor lounging (you know, besides a good pair of slippers and a blanket), may I recommend one of these yummy fall soups? You’ll capitalize on the flavors of the season while doing something healthy for your body—a win win. Now, let’s get cooking.
Roasted Pear and Butternut Squash Soup
Via Eating Well
Um, does this recipe even need a description? The name alone is enough to make anyone start salivating. Along with packing in goodies like butternut squash, pears, tomatoes and leeks, this vegetarian dish is topped off with crumbles of creamy Stilton cheese. Oops, I think I just drooled on my keyboard.
Tomato, White Bean and Kale Minestrone
Via New York Times
If you’re like me, you plan to bring lunch into the office everyday—plan being the key word. But you hit the snooze button a few times, then you walk the dog for too long, and before you know it you’re rushing out the door and resolving to DEFINITELY pack a lunch tomorrow. Well, with this recipe you can whip-up one week’s worth of protein-packed, heart-healthy lunches in under an hour. So no more excuses! Made with a tomato base and packed with white beans, kale, carrots and potatoes, this minestrone will leave you feeling full, satisfied and even healthier than before.
Cream of Mushroom Soup
Via The Healthy Foodie
I had my first experience with cream of mushroom soup when I worked at a diner in high school. In fact, it was my first experience with soup: I’d never seen the appeal to soup but I have never met anything with heavy cream that I didn’t like. So, after the first taste of that creamy mushroom soup, I was a goner. I would serve myself bottomless mushroom soup every time we had it. Luckily, I was in high school and had the metabolism of, well, a high schooler. Now, I’m not so lucky. But this vegetarian recipe, made with a cauliflower base instead of a cream base, tastes just as indulgent as the real thing. And, you won’t feel guilty about going back for seconds!
Tomato Basil Soup
Via Cooking Light
This cream-free tomato-basil soup is the definition of comfort food. Add a slice of whole wheat baguette toasted with a bit of cheddar and BAM, you’ve got yourself a light and scrumptious meal. Or, if you’re throwing a dinner party, serve it as an appetizer! Note: This recipe calls for chicken-broth, but you can always opt for vegetable broth, if you prefer.
Vegetarian Black Bean Soup
Looking to load up on protein but don’t have too much time to spare? Look no further, we’ve got the perfect recipe for you. This recipe uses canned black beans, salsa, vegetable broth and chili powder to give you a super filling meal in under 20 minutes. If you want to add more to this dish you can pretty much use whatever’s lying in your fridge — throw in some sliced shitake mushrooms, some chipotle peppers or some sliced bell peppers! Or add a spoonful of low-fat Greek yogurt or a bit of shredded cheese for some added calcium.
Coconut Curry Pumpkin Soup
Via Love and Lemons
So, with pumpkin-spice EVERYTHING everywhere at all times this season, you might be over pumpkin at this point. But give it one last chance because this soup is to die for. Instead of going the route of pumpkin-spice overkill (a la Starbucks, Dunkin’ Donuts, and every other cafe in existence), this Thai-influenced soup is sweetened with coconut milk and spiced with cayenne and red curry paste. No cinnamon or nutmeg here, pal. And if the thought of ingesting pumpkin even once more this season is too much to bear, not to worry — this recipe can also be made with butternut squash.
Healthy Homemade Chicken Noodle Soup
Via Can You Stay For Dinner
Those Chicken Soup For The Soul books weren’t popular for no reason. Chicken soup really does soothe the soul. But more importantly, it soothes the miserable aches and pains brought on by the flu. So with flu-season upon us, it might be a good idea to stock up on this recipe’s essentials, like carrots, peas, noodles and chicken.
Creamy Roasted Vegetable Soup
Via Vegan Yack Attack
This soup is every child’s worst nightmare: loaded up with Brussels sprouts, cauliflower, carrots, onions and Swiss chard, it’s basically a drinkable fall garden. Good thing a four year old’s worst nightmare is my dream come true. This recipe is vegan, but it could also be made with chicken stock and whole milk—whatever floats your boat.
Vegetarian Chili Three Ways
Via A Beautiful Mess
I know that chili is a super versatile dish, but that doesn’t stop me from making the same exact black bean chili EVERY week. It’s just so easy. But the ladies over at a Beautiful Mess have come up with three different ways switch it up. First on my list is the curry chili with extra chipotle peppers. Yum!
Roasted Sweet Potato Soup with Curried Apples
Via Martha Stewart
If you’ve still got a few apples lying around from your trip to the orchard, this is the perfect way to use them! This recipe combines roasted sweet potatoes with red bell peppers, jalapeños and apples to create a sweet and spicy dish that perfectly embodies fall. And not only does it taste delicious, it’s packed with nutrients, too: Sweet potatoes are loaded with beta-carotene and fiber. So eat up!