5 soup recipes to try this fall

5 soup recipes to try this fall

This week’s recipe roundup is all about soup. Whether you’re looking for something to keep you warm when the weather cools down or just a quick weeknight dinner, these soup recipes fit the bill.

Keep scrolling for tips on how best to freeze soup and how to make ready-made soups that little bit healthier.

And just for fun, there’s an extra fall-inspired dessert recipe at the end (it’s for Pumpkin Spice Latte Cookies, because, of course, it is).

Now that the weather has cooled down, it’s time for soup cooking mode. This clear orange soup puree has many interesting flavor notes.

Seriously Simple: White beans and artichoke hearts, an inspired combination

This is easy to make into a full meal. Serve warm chunks of your favorite rustic bread with plates of fruity olive oil. Combine it with a light oak Chardonnay or a Beaujolais.

The Kitchn: Hamburger soup is nostalgic, cozy

This soup is so cozy and warms you like only nostalgia and a bowl of good soup can.

The Kitchn: No need to wait for a trip to South Carolina for this seafood stew

This is how you make this Lowcountry classic in your own kitchen.

Seriously simple: Ukrainian borscht is comfort in a bowl

This redesigned one-pot Ukrainian borscht is a welcome bowl of comfort, which we could all use right now.

The Kitchenn: the best way to freeze soup

Soup is easy to make and even easier to enjoy, but it’s just not the kind of dish you make for that. Fortunately, soup is ideal for freezing and serving later.

Environmental food: ready-to-eat soups

Here are a few ideas to make enjoying a supermarket soup a little healthier every now and then.

EatingWell: Sugar and pumpkin spice and all the goodies

Instant espresso powder gives these soft, cake-like cookies a subtle yet recognizable coffee flavor. Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish.