Fall Soup - 15 Creamy Recipes The Hygge Season Has To Offer

Fall is often the season we love and hate at the same time, because it's the start of the cold, gray days and busy working days. But just before you get depressed, here are 15 reasons why fall is as beautiful a season as summer that deserves our attention, despite all its small drawbacks. Easy, quick and full of flavor, autumn soup warms up and promises many sweet moments with the family. Discover all our favorite recipes to mark the start of the season of comforting snacks par excellence. So, after refreshing summer meals and drinks, what could be better than a fall soup to warm you up?

Autumn soup: 15 easy soups for endless cocooning moments

Autumn or even the Hygge season! Do you remember this Danish concept that calls for staying at home in order to enjoy life's little moments? Well there is nothing better than the season of fall to experience it. In the program ? House, duvet and some good, vitamin and tasty soups. In short, this is the season when we go into cocooning mode at home and it is surely good. With pumpkin, leeks, chestnuts, onions, beets etc … just a few seasonal vegetables and legumes are enough to invite autumn into your home!

Autumn pumpkin soup - the easy recipe

Ingredients:

• 1 kg of pumpkin
• 2 cloves garlic
• truffle oil

Preparation:

Rinse and cut the pumpkin into large pieces, without peeling it. Remove its seeds and immerse it in a pot of water. Bring to the boil and cook over very low heat, about 30 minutes. Peel and crush the garlic before adding it to the pan with the pieces of the pumpkin. Salt everything at the very end of cooking. Remove from the heat and mix everything together. Depending on whether you like the soup more or less supple, add more or less cooking water. Finally, pour a drizzle of truffle-flavored oil and serve. Enjoy your meal !

Tip:

If you wish, add a few small potatoes with a little light cream. Pecans, cheddar and oatmeal are also great to spice up your fall soup!

Lentil soup garnished with foie gras

Ingredients:

• 200 g green lentils
• 4 pieces of foie gras
• 2 tbsp. chopped onion
• 1 C. tablespoon olive oil
• 1 chicken stock cube
• bouquet garni
• salt and pepper

Preparation:

In an oiled pan, brown the chopped onion and add the green lentils. Cover with 1.25 l of water and place the chicken stock cube and bouquet garni. Salt and pepper to taste. Put the lid on and simmer for 30 minutes. Remove the bouquet and mix gently. Adjust the seasoning and serve with 1 piece of foie gras and a few crunchy breadsticks.

Autumn borscht revisited in a vegetarian version

A true fall classic, borscht is perfect for making autumnal dinners more colorful. Here is our velvety and super easy to make version!

Ingredients:

• 1 large raw beet
• 2 small carrots
• 1 onion
• 1 apple
• 3 small potatoes
• 250 g red cabbage
• 6 c. tablespoon cider vinegar
• 750 ml vegetable broth
• 1 bay leaf
• 2 tbsp. tablespoon olive oil
• Salt and pepper
• dill
• 4 tbsp. tablespoons heavy cream (or vegetable cream)

Preparation:

Start by heating the water or broth. Then peel the carrots, apple, beetroot, onion and potatoes. In a saucepan over low heat, pour a little olive oil and brown the already minced onion. Cut the other vegetables and add them to the pot. Stir and add the hot broth. Simmer for 20 minutes or until the diced beets and potatoes are tender.

In the meantime, cut the red cabbage into thin slices and brown it in an oiled pan or sauté pan. Add about 3 tbsp. of cider vinegar, reduce the heat, cover and cook for 5-7 minutes for slightly crunchy slices of cabbage or a little more if you prefer them less firm. Season with salt, if necessary. Add 2 tbsp. tablespoon of cider vinegar and pass the soup in a blender so that it is very fine. Serve your fall soup with the crunchy red cabbage on top with a little heavy cream and dill.

Autumn mushroom soup

Ingredients:

• 300 g of porcini mushrooms
• 300 g of mixed mushrooms
• 1 large shallot
• 1 chicken stock cube
• 4 tbsp. chervil
• 50 g butter
• 300 g of potatoes
• 6 c. heavy cream
• 2 tbsp. tablespoon olive oil
• Salt and pepper from the mill

Preparation:

Gently wash your mushrooms, dry them with absorbent paper, then cut off the end of their feet and reserve 4 small porcini mushrooms. Peel the potatoes, wash them, then cut them into small pieces. Peel and chop the shallot. Cut the mushrooms into small pieces. Prepare the broth in 300 ml of water.

In a casserole dish, heat the butter and 1 tbsp. tablespoons of olive oil. Add the shallot and mushrooms and fry them for 5 min. Add the potatoes and the chicken broth. Add salt and pepper. Cover and simmer for 20 minutes. Wash and thin the chervil. Slice the 4 reserved porcini mushrooms and brown them in the remaining oil. Once the mushrooms and potatoes are cooked, mix them with their broth and the chervil. Add a little boiling water if your fall soup seems too thick. Serve hot!

Pumpkin soup with scallops

Ingredients:

• 200 g of pumpkin
• 10 scallops
• 500 ml of vegetable broth
• 1 dl liquid cream
• 1 C. lime juice
• 2 Thai spring onions
• 2 pinches of saffron
• Salt and pepper
• olive oil
• 3 drops of green tabasco (optional)

Preparation:

Cut the pumpkin into cubes and steam them for 20 minutes or until they are tender enough. Rinse the scallops, pat them gently and before dividing them among four bowls or deep plates. In the bowl of your food processor, mix the pumpkin with the vegetable broth, liquid cream, saffron, salt and pepper. Add olive oil and lemon juice and mix again. Rinse the onions and chop them. Finally, pour your hot autumn soup over the scallops and sprinkle with scallions. Serve immediately. Add a few drops of Tabasco, if desired.

Butternut squash soup with chestnuts

Ingredients:

• 1 butternut of 1 kg
• 300 g of chestnuts
• 2 shallots
• 300 ml milk
• 50 g salted butter
• 300 ml of liquid cream
• 2 pinches of allspice
• 3 pinches of nutmeg
• Salt and pepper

Preparation:

Peel, seed and cut the squash into small pieces. Peel and finely chop the shallots. In a saucepan, melt the salted butter. When it foams, add the shallots and let them brown for 3 minutes. Then add the butternut, chestnuts and milk. Season with salt and pepper, sprinkle with allspice and nutmeg. Simmer for 20 to 30 minutes or until the butternut pieces are tender. Pour the whipping cream while mixing. Reheat the autumn soup, without boiling it, and serve it immediately.

Autumn Jerusalem Artichoke Soup

Ingredients:

• 400 g Jerusalem artichokes
• 700 ml milk
• 250 ml cream
• 200 g Beaufort cheese
• 3 egg yolks

Preparation:

Start by peeling the Jerusalem artichokes. Cut them into cubes, rinse them well and drain them. In a saucepan, simmer them in the milk and cream until they form a puree. Mix regularly. Your autumn soup should stay very white. Grate the Beaufort. Prepare a sabayon by adding to the egg yolks 4 large tablespoons of water and a quarter of the grated Beaufort. Do not add salt, Beaufort will suffice. Cook the sabayon in a double boiler so that it is firm and light at the same time.

Pass the soup through a Chinese and adjust the seasoning if necessary. Reduce it or add a little milk to make it creamy enough. Preheat the oven and divide the soup among six soup plates. Pour the sabayon in the center, sprinkle with the rest of the cheese and put the plates under the grill until each portion is lightly browned. Serve and enjoy immediately.

Thick pumpkin and chestnut soup recipe sprinkled with dark chocolate

Ingredients:

• 1 pumpkin cut in half, seeds and pulp scraped off with a spoon
• 3 tablespoons olive oil plus extra for garnish
• 1 large shallot, thinly sliced
• 3 garlic cloves, thinly sliced
• guajillo peppers, seeded and thinly sliced
• 1 pinch of ground cumin
• 1 pinch of cinnamon
• 1 pinch of ground cloves
• ½ cup of white wine
• 1 ½ cup peeled roasted chestnuts
• 1 liter of chicken or vegetable broth
• kosher salt and ground white pepper to taste
• ½ cup sour cream plus a small amount for garnish
• ½ cup toasted pumpkin seeds for garnish
• 1 teaspoon of thyme leaves for garnish
• small amount of grated dark chocolate

Preparation:

Preheat the oven to 200 ° C. Place the pumpkin, cut side up, on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt. Roast the pumpkin until it is completely tender and begins to brown, 30 to 45 minutes. Remove from the oven. Once this is cool enough to handle, use a spoon to scrape off all the flesh, discarding the outer rind. Set aside.

Heat olive oil in a medium pot over medium heat until shimmering. Add the garlic, shallot and chili and cook, stirring constantly, until the shallot and garlic have softened and starting to turn golden, 3 to 5 minutes.

Stir in the cumin, cinnamon and cloves, then immediately the white wine. Once the mixture boils, add the broth, chestnuts, pumpkin and ½ cup of crème fraîche. Return the mixture to a boil and reduce the heat to simmer for 1 minute.

Remove the soup from the heat and mix until completely smooth (you can use a blender), then season to taste with salt and white pepper.

To serve, divide the soup between heated bowls and garnish each with a spoonful of crème fraîche and a drizzle of olive oil, then sprinkle with thyme and pumpkin seeds. Finish with a dark chocolate shave.

Autumn onion soup with Roquefort

Ingredients:

• 1 teaspoon of olive oil
• 1 cup sliced white onions
• 1 teaspoon of chopped fresh thyme leaves
• 2 tablespoons of whiskey
• 1 liter of chicken broth
• salt and pepper to taste
• ½ loaf of white bread
• 1 garlic bulb, cut across the grain
• olive oil for drizzling
• 1 cup of crumbled Roquefort cheese

Preparation:

Steam the onions in olive oil over medium-low heat, stirring occasionally until golden brown, being careful not to burn them. Add the thyme and cook for another 2 minutes.

Add the whiskey. If the mixture does not ignite, light it carefully with a match and allow the alcohol to burn. Pour in the broth and simmer for an hour over medium heat.

About 15 minutes before removing the soup from the heat, preheat the oven to 180 ° C. Season the soup to taste with salt and pepper. Distribute into bowls.

Cut the bread into slices and rub the cut garlic bulb on top. Place the slices on a baking sheet, drizzle with olive oil and bake until crispy and golden.

Then garnish each serving of soup with toast and a thick layer of Roquefort cheese. Place in the oven until the cheese is melted and lightly browned and serve immediately.

Autumn cream of tomato and cheese

Ingredients:

• 6 cloves of garlic
• 2 large onions
• 2 carrots
• 1 can of 800 g diced tomatoes
• 5 tablespoons of olive oil
• salt and fresh ground black pepper
• 1 teaspoon of paprika
• 120 g grated sharp cheddar cheese
• 1 can of 430 g crushed tomatoes
• 2 tablespoons of Worcestershire sauce
• 1/4 cup sour cream plus a small amount for serving
• 4 thick slices of country bread

Preparation:

First, cut 1 garlic clove in half and set aside. Chop the remaining garlic cloves. Peel the onions and roughly chop them. Also peel the carrots and chop them.

Second, heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the garlic, onion and carrots. Season with salt and pepper. Cook, stirring often, until the onion is translucent, about 8 to 10 minutes.

Then add the paprika and stir to coat the vegetables. Also add the diced tomatoes and cook for 10 min.

Add the crushed tomatoes, Worcestershire sauce and 1 cup of water to the pot and season with salt and pepper. Bring to a boil, reduce the heat to low and cook for 8 to 10 minutes. Remove from the heat and mash the soup using a blender.

Pour hot soup into a small bowl, top with a tablespoon of sour cream, then stir.

Next, place the bread on a rimmed baking sheet lined with foil and drizzle both sides with 2 tablespoons of olive oil. Bake until one side of the bread is golden, then turn the slices over.

Remove the bread from the oven and rub it with garlic cloves. Arrange the grated cheese on the bread and bake until melted and bubbly.

Finally, pour the soup into bowls and top with sour cream. Serve with toast.

Easy homemade corn soup recipe topped with jalapeño pepper (vegan and gluten free)

Ingredients:

• 1 cup chopped onion
• 1 tablespoon of olive oil
• 2 garlic cloves, minced
• ¼ cup + 2 tablespoons finely chopped jalapeño + extra for garnish
• 4 cups of fresh or frozen corn + extra for garnish
• 1 cup of vegetable broth
• 2 cans of coconut milk
• 3-6 files
• coriander for garnish

Preparation:

Pour the olive oil into a pot. Add the chopped onion and cook until translucent.

Put in the minced garlic and the jalapeño pepper. Cook for 30 seconds. Add the corn and cook until tender, making sure the garlic does not burn.

In a food processor, add the cooked vegetables and vegetable broth. Blend until smooth. Return to the pot with the coconut milk. Season with salt and pepper. Bring to a boil, then lower the heat and simmer for 15 minutes.

To serve, garnish with additional corn and jalapeño. Sprinkle with cilantro and extract the juice from one lime into the bowl.

Roasted Cauliflower Vitamin Fall Soup

Ingredients:

• 1 large cauliflower, cut into bite-size pieces
• 3 tablespoons of extra virgin olive oil
• fine sea salt
• 1 medium red onion, chopped
• 2 garlic cloves, crushed or minced
• 4 cups of vegetable broth
• 2 tbsp unsalted butter
• 1 tablespoon of fresh lemon juice
• ¼ teaspoon ground nutmeg
• For the garnish: 2 tablespoons finely chopped fresh parsley and green onions

Preparation:

First, preheat the oven to 200 ° C. If desired, line a large rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the cauliflower with 2 tablespoons of olive oil until it is evenly coated. Arrange it in a single layer and sprinkle lightly with salt. Bake in the oven until the vegetable is tender and caramelized around the edges, 25 to 35 minutes, stirring halfway through cooking.

Once the cauliflower is almost cooked, in a pot, heat 1 tablespoon of olive oil over medium heat until it sparkles. Add the onion and ¼ teaspoon of salt. Cook, stirring occasionally, until onion is softened and becomes translucent, 5 to 7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat as needed to maintain a light simmer. Cook for 20 minutes, stirring occasionally, to allow time for the flavors to melt.

Once the soup is ready, remove the saucepan from the heat and let cool for a few minutes. Then carefully transfer the hot preparation into a blender. Add the butter and mix until smooth. Add the lemon juice and nutmeg in the same way and incorporate well. Sprinkle with additional salt to taste.

Garnish soup bowls with 1 roasted cauliflower floret and a pinch of chopped parsley and green onion.

Note: To make a vegan version of this fall soup, use cashews instead of butter. For this purpose, soak ¼ cup of cashews for 4 hours, then drain and rinse them. Add the cashews when you add the butter.

Easy creamy ham soup recipe

Ingredients:

• 1 large cauliflower (4 cups of florets)
• 3 cups of bone broth
• 450 g smoked ham with the bone
• 2 bay leaves
• ¼ teaspoon nutmeg (optional)
• 1 teaspoon of onion powder (optional)

Preparation:

First, cut the cauliflower into 4 to 5 pieces. Place them in a casserole dish. Add the ham, bay leaves, nutmeg and broth. If the ham and / or cauliflower is too much above the broth, pour in water until they are just submerged. Cook over medium heat until the cauliflower is tender and falls apart.

Use a slotted spoon to fish the piece of ham. It will break down too. Put it in a small bowl and shred it. Remove the bone and large chunks of fat.

Transfer most of the liquid along with most of the cauliflower to your blender. Add a few pieces of ham. Mix until you get an almost smooth consistency. Pour this mixture into the casserole dish, add the grated ham and mix well. The mixture should be creamy with chunks of cauliflower the size of beans.

If you want your fall soup to be thicker or thinner, you can add more broth or water, otherwise you can reduce it (bring to a boil until you reach your desired consistency).

Season before serving.

Fall Cheese Broccoli Soup Recipe

Ingredients:

• 2 medium crowns of broccoli
• 2 tablespoons of extra virgin olive oil
• 1 cup chopped sweet onion
• 2 garlic cloves, crushed and peeled
• 1 tablespoon all-purpose flour
• ⅛ teaspoon of smoked paprika
• 4 cups of chicken broth
• 2 cups cubed rye bread
• 1 cup grated Gouda cheese
• 2 teaspoons of white wine vinegar
• ½ teaspoon of salt
• ½ teaspoon ground white pepper

Preparation:

Cut 1 1/2 cups of broccoli bites and set aside. Roughly chop the remaining broccoli.

Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Then add the garlic and stir for 30 seconds. Also put in the flour and paprika. Pour in the broth, add the chopped broccoli. Bring to a boil over high heat. Reduce to a gentle boil and cook, stirring occasionally, until broccoli is tender, 8 to 10 minutes.

Meanwhile, make the croutons. In a large skillet, mix the bread with 1 tablespoon of olive oil. Cook over medium heat, stirring occasionally, until pieces are golden brown and crisp, about 10 minutes. Transfer to a bowl.

Puree the soup in a blender, in batches if necessary or use a hand blender. Return the soup to the saucepan over low heat. Gradually add the cheese, homogenizing constantly until it melts. Stir in the reserved broccoli florets. Cook, 2 to 3 minutes, stirring occasionally, until they are bright green. Add the vinegar, salt and white pepper as well. Serve this delicious autumn soup warm and garnished with croutons.

Light autumn carrot and orange zest soup recipe

Ingredients:

• 1 tablespoon of olive oil
• 1 finely chopped onion
• 2 garlic cloves, finely chopped
• 900 g chopped carrots
• 1 orange + zest and juice
• 1 liter (4 cups) vegetable or chicken broth
• 1 bay leaf

Preparation:

In a large saucepan, heat the olive oil over medium heat. Add onion and garlic, reduce heat to low and cook until tender, about 10 minutes, stirring occasionally.

Add the carrots and orange zest. Continue to stir for another 2-3 minutes. Also add the broth and bay leaf, bring to a boil and simmer under the lid for about 30 minutes. Mix with the orange juice.