Stay Toasty in the Cold with These Fall Soup Recipes
Cheese-Wild Rice Soup
This recipe uses a boxed wild and long grain rice mix instead of wild rice to make soup quickly on busy fall nights. This semi-homemade dinner uses condensed cream of potato soup to save time.
Cayenne pepper spices this delicious curried squash soup. It's excellent for big-batch feasts because it can be cooked ahead and reheated. Use leftovers for work-from-home lunches or double the recipe for two dinners a week!
Upstate Minestrone Soup
Upstate New York is known for Italian-American comfort cuisine like chicken riggies and spiedis, including this vegetable-packed version. Serve this soup with Parmesan garlic bread for dipping!
Naan-Crusted Vegan Squash Soup
Butternut squash soup is so flavorful you won't miss meat or dairy. The pumpkin can and coconut milk make the soup creamy and sweet. Pita chips work well if your supermarket doesn't have naan.
In this fall-inspired chili, ground turkey's mild flavor enhances canned pumpkin's. Chili powder adds smokiness, but you can add more for heat or add other warm spices like cumin or cinnamon for more flavor.
On cold days, this chicken and rice soup recipe is easy to customize. Instead of poultry seasoning, add chopped leafy greens for taste and nutrition.
Dumpling Corn ChowderCanned chipotle peppers spice up corn soup. It tastes great with cheddar and cornmeal dumplings.